AAMRAS | आमरस | आंब्याचि शिकरण

'Aamaras' or 'Aambyaachi shikaran' is the popular, must and unavoidable thing in Maharashtrian cuisine.Ofcourse,this dish is popular in Karnataka,especially in North Karnataka.Any occasion that occurs during mango season, is incomplete without the AAMRAS.'Shikaran' means,we can say cruss.All in all, it is crush of Mango.

I would like to share this thing here is that,whenever my Dad or Mom used to make this Ammras,we kids used to be around just tobe the first to lick the Mango skin and Seed.And we used to be more than happy.This tradition has been going on for many many year in each and every home.You can ask anybody in Maharashtra about Aamras,and he or she will definitely share this funny experience for sure.

Let us learn the traditional procedure of making Aamras.

SERVINGS : IT depends on how much you like :-)

INGREDIENTS :

1. Ripe Mangoes - 2 in Number (Of any breed.Alphonso is preferred).
2. Sugar -  4 Table Spoon.Jaggery Can be used.But this is absolutely optional.
3. Salt to Taste
4. Coarse Pepper - 1/4 Tea Spoon (Do not worry.You will not at all feel the taste).This is added to avoid any side effects of Mango and for good digestion.

STEPS :

• Wash the Mangoes neatly.
• Wash your hands neatly.If available, use the plastic gloves.
• Gently press the mangoes with fingers until pulp becomes smooth and easy to come out.
• In one container or bowl (Should be broad) take a cup of milk.
• Take out the stem part and some of it's juice go out.This step is done so that the glue whichever is there near it's stem,goes out and is not consumed.
  
• In another Pan, squeez the mango.Take out the pulp and keep the skin and seed in the milk.Repeat the same step for second mango.
• Now again,squeez all the pulp in milk from skin and seed.
• Now to Mango the mango pulp, add the Mango Milk,Sugar,Salt and Pepper and mix well.
• Smash the pulp well with hands.
• Refridgerate for some time and serve.The Ideal companion is 'Poori'.But goes perfect with Chapati too.

What I do????..... I simply eat it and eat it and eat it.....until some one pats me on back and says stop now :P

TIPS :

•  It will have some lumps.These lumps are the ones that give the Aamras it's texture and identity.But still if you do not like,you can blend in the Blender.
• I do not add any dry fruits.Usually not added.But you can if you wish.

कैरी चे पन्हे | Kairi che Panhe | Raw Mango Juice

'Kairi che Panhe' also called 'panha' some times is a sweet juice made out of Raw Mango (Kairi). This is also know as 'paanka' in Kannada.This is an authentic beverage of Maharashtra and also found in many regions of Karnataka.

As soon as the 'Chaitra Maas' begins(First month of Hindu Calender), which falls between March and April,the very first thing comes in mind is 'Kairi cha Panha' and 'Kairi chi Daal'.It is a must in every home as long as one is able to get the raw mangoes.A refreshing drink.Let us learn to make it.

There are different versions of making this Panhe.Some people add Sugar and Some add Jaggery.Also,method of preparation is different in many ways.This is one of them,which I really find easy

Servings : 8 to 10 glasses.

Ingredients :

1. Raw mango - 1 (Big size)
2. Jaggery - 2 Cups
   
3. Cardmom Powder - 1/4 Tsp (It is required while serving)
4. Salt - As required

STEPS :

• Pressure cook the Raw mango.Let it cool down.
• Peal it and take out the pulp in a bowl.Mash it well
• To that add jaggery andleave it for around 1 hour.After Jagerry is softened,mix it well in the pulp.
  
• Blen this in the blender so to avoid the fibrous texture.
• Now this Pulp is ready.Refrigerate it.It should remain good for atleast 8 days in Fridge.

SERVING METHOD : 

1. While Serving,Take out the pulp.To that add the Cardmom Powder.
   
2. Keep adding water water until you get the consistency you get.Consistency should be neither too thick,nor too watery.
3. Add the salt if needed and serve it.
4. You can add Ice cubes while serving.

TIPS :

• Add the Cardmom powder fresh.Do not mix in the pulp while refrigerating.It over takes the other flavors.
• We have already added the Jaggery in excess amount so that when water is added, the taste is balanced.But, depending upon sourness of mango, you can always adjust the quantity of Jaggery.
• Adding Cardmom is optional.