Recipes from the Edible Archives Kitchen
By Aam Panna
- 2kg raw mangoes—the bigger ones that are on the verge of ripening are better than the tiny bullet-hard ones
- Sugar, approx 500 grams
- Black Salt, 1 tbsp
- Cumin Seeds
- Cold water
- Mint Leaves (optional)
– Roast the mangoes, ideally over charcoal or a wood fire, but over a gas flame is also possible. Rotate them occassionally using tongs till the skin is crisp and black all over. Watch out for the skin cracking and splitting as the fruit is heated.
– Let the mangoes cool a little and then peel them. The peel should come off very easily : if it’s sticking, roast for a little longer.
– Put the whole peeled mangoes in a deep pot and pour cold water over them, enough to cover them completely. With your fingers, crush the pulp into the water and remove the stones. You can scrape any remaining pulp off the stones with a spoon if needed.
– Mix in sugar and 1 tbsp black salt. For sugar, add roughly 1/4 the amount of pulp (eg: 1 kg of pulp will need 250 gms of sugar) but you can add more depending on how tart the mangoes are.
– Add more water, as much as the pot will reasonably hold, and bring to a boil. Simmer over low heat for at least an hour, stirring occassionally. The panna will cook down, but shouldn’t become a paste, or stick to the sides. Add more water if needed.
– In a separate pan, dry roast a handful of cumin seeds. Crush them roughly (in a mortar and pestle, just enough to release the taste). Let cool.
– Add the cumin seeds to the panna. Taste and add more black salt and sugar at this stage (while the panna is still warm), if needed.
– Cool completely, and then bottle.
– Serve with ice and sprigs of fresh mint when ready to devour.
- Beetroots, 400gm
- Carrots, 300gm
- Potatoes, 500 gm
- Ginger, 20 gm (finely chopped)
- Green chilli, 5-6 (finely chopped)
- Cumin seeds, 2 tbsp
- Peanuts, 40 gm
- Flour, 100gms
- Breadcrumbs, 100gms
- Egg, 1
- Sugar 2 tbsp
- Vegetable/ peanut oil, enough for frying.
- Salt to taste
– Dry roast the cumin seeds in a hot pan. Set aside to cool.
– Dry roast the peanuts in a hot pan. Set aside to cool.
– Cut the potato into cubes and deep fry over a low flame (should be well cooked but not crisp). Set aside to cool.
– Grate the beetroot and carrot.
– Grind the cooled cumin seeds into powder.
– Mash the cooled potatoes.
– In a pan, heat oil. Add the finely chopped ginger and chilli and cook for a minute.
– Add the grated beetroot and carrot. Cook for 7-8 minutes.
– Add mashed potato, salt and sugar. Cook for another 7-8 minutes.
– Add the cumin powder and mix well.
– Set aside to cool.
– Roughly crush the roasted peanuts and mix them into the beetroot-carrot-potato mixture.
– Crack the egg into a small bowl and keep ready. Pour flour and breadcrumbs respectively into 2 shallow plates and keep ready.
– Once the mixture has cooled, pat it into small balls.
– Flatten one ball into a shallow cutlet and dust in flour. Then lightly brush the egg over it. Immediately roll in breadcrumbs and set aside.
– Repeat this process with all the balls.
– Keep the cutlets in the fridge for a few minutes
– Deep or shallow fry the cutlets just before you’re ready to serve.