Aamras- Mango juice

Aamras is nothing but mango shake, with little milk and more sugar. In place of a glass it is served in a bowl and consumed with chapati or poori .In hot afternoons, its a refreshing cool accompaniment to the meal.
            In India hundreds of varieties of mangoes are available each varying in taste and fragrance. My personal favourite is 'Langada' variety of mango , Hapus is another favourite, .. and I guess most expensive of all.  These two qualities are liked by majority. They are best for mango shake too. as for aamras they are least suitable because of their sweet taste. 'Kokeen' is best for aamras but due to its unavailability in southern part of India another quality 'sindoora'  can also be used as its substitute. There are many more qualities and varieties of mangoes beyond my little knowledge.
     To avoid all the confusion ...one can follow a simple rule while choosing mangoes for aamras that they are both sweet and sour in taste.

4 medium mangoes, peeled and cut

3/4 cup sugar(approx)

1 cup milk

1. Blend the mangoes and sugar until smooth using little water.
2. Add milk, (either cold or at room temperature but not hot)
3. Strain the juice and adjust sugar depending on the sourness of mangoes.
4. Adjust the consistency using water (neither thick nor thin)
5. Serve cold.

Tip:

With the leftover aamras--Pour in ice and; make tasty mango ice candies.

My entry for



Kairi Pudina sharbat

Mint flavoured tangy drink.

6-7 medium sized raw mangoes chopped
1/2 bunch mint leaves
500g sugar
2 tbsp rock salt
2 tbsp dry roasted & crushed cumin seeds
1 tbsp black pepper powder
salt to taste

1. Dissolve sugar in equal amount of water on low flame. Make a thin sugar syrup and cool.
2. Puree the mangoes along with the mint leaves & mix it in the sugar syrup.
3. Strain the syrup and add the spices, adjust the seasonings according to taste.
4. While serving fill 1/2 the glass with the syrup & remaining 1/2 with cold water or soda.

Tip:

1. This syrup can be refridgirated for more than a week.
2. If the mangoes are not sour enough just sqeeze in a lemon.

This is my entry for:

Thirst quenchers-Rose syrup, Milk Rose

The temperature in Yerevan is above 32 degrees now. Though the nights are cool afternoons are very sunny & hot. Its summer vacation as well & children are at home always craving for one thing or the other every hour. For a hot weather like this one needs some varieties of instant drinks handy as its not possible for a lazy person like me to squeeze out fresh juices every now & then.
Rose syrup is one of the things which I usually store at home. I can make Rose drink or milk shake or even chusky out of it instantly.

To make the syrup:

1 kg sugar

1 litre water

2 1/2 tsp rose essence

2 1/2 tsp raspberry colour

Mix sugar & water & boil for about 10 -15 minutes until the syrup is sticky to touch but no thread is formed when pressed between thumb & forefinger. Cool & mix in rose essence & raspberry colour. Strain & store in a bottle.

Whenever required use 1/4 glass of syrup & 3/4 cup of chilled water or milk.

Apple & Orange Juice

serves: 2
Ingredients:
1 Apple
1 Orange

Method:
Peel & cut orange into slices. Slice apples. Push the fruits through the juicer. You can add salt & Pepper for taste. If the juice is too sour add a little sugar. Serve immediately.
If using blender blend with little water & strain.