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From the Expert
Aam Panna
With 20 years of experience in the world of culinary, Chef Reetu believes that food is like oxygen for us. Food for her is God. She profoundly believes that food whether vegetarian or non-vegetarian, if cooked with utmost love and positivity touches the heart of a person relishing it.
As her profession demands cooking and tasting Non-Vegetarian foods & in spite of her being a pure vegetarian, she performs all her duties religiously, more so because she understands the cause behind it is holy and noble.
Chef Reetu is presently working as a Program Head – Culinary Arts – Queen Margaret University, Edinburgh at the ITM Institute of Hotel Management at Nerul, Navi Mumbai.
In the past, she has also contributed as an Associate Professor at D. Y. Patil University, School of Hospitality and Tourism Studies, Navi Mumbai. At the D.Y.Patil University and Stadium, she had been into the menu planning and has prepared the most delectable and exotic cuisines for the Former Hon. President Of India Her Excellency Smt. Pratibha Tai Patil, “The God of Cricket” Mr. Sachin Ramesh Tendulkar, “The Great Wall of Indian Cricket” Mr. Rahul Dravid and various other dignitaries and eminent personalities. She also has her own website where she shares her recipes and cooking tips!
As her profession demands cooking and tasting Non-Vegetarian foods & in spite of her being a pure vegetarian, she performs all her duties religiously, more so because she understands the cause behind it is holy and noble.
Chef Reetu is presently working as a Program Head – Culinary Arts – Queen Margaret University, Edinburgh at the ITM Institute of Hotel Management at Nerul, Navi Mumbai.
In the past, she has also contributed as an Associate Professor at D. Y. Patil University, School of Hospitality and Tourism Studies, Navi Mumbai. At the D.Y.Patil University and Stadium, she had been into the menu planning and has prepared the most delectable and exotic cuisines for the Former Hon. President Of India Her Excellency Smt. Pratibha Tai Patil, “The God of Cricket” Mr. Sachin Ramesh Tendulkar, “The Great Wall of Indian Cricket” Mr. Rahul Dravid and various other dignitaries and eminent personalities. She also has her own website where she shares her recipes and cooking tips!
Ingredients
- 2 nos
- 1 ½ cup
- ½ tsp
- 1/4th tbsp
- 1 tbsp
- ½ tsp
- 1/4th tsp
- ¼ th cup or more as desired
- 1/4th tsp
- 2 sprigs
Method of Preparation
- Wash and peel the mangoes. Deseed and chop the pulp.
- In a pressure cooker add the chopped mangoes, water and turmeric.
- Cook till 2 whistles.
- Once the pressure cooker cools down and the entire pressure from it is released. Open the lid.
- Add sugar and mix well.
- Let the entire mixture cool done.
- Add the roughly chopped mint leaves. Add cumin, Red chilli powder and rock salt.
- Blend to a smooth paste in a blender.
- This paste / puree is a concentrate.
- Add 2 tbsp. or more of concentrate in a glass add crushed ice and chilled water. Stir well.
- Serve chilled sprinkled with cumin powder and garnished with fresh mint leaves.
- Pour this leftover puree in a sterilized and dry airtight glass bottle, refrigerate and use as and when required.
- Chef Tips:
- You may add Organic Jaggery instead of sugar to the concentrate.
- You may add a pinch of asafoetida before you blend the mixture.
- You may add black pepper powder, if desired, to the mixture before blending the mixture.
Image Courtesy: Chef Reetu Uday Kugaji
- 10 minutes
- 6 - 8 minutes
- 6
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