Tag Archive | tangy

Aam Panna Recipe | Aam Ka Panna | Tangy Mango Drink


Aam Panna is perfect for summer drinks as it is known for its heat resistance properties. You can make this sweet and tangy Aam Panna using raw mango and a handful of ingredients which easily available in every household. Ditch those artificial market drinks and instead make this healthy drink to tickle your taste buds and to rejuvenate your body and mind. 😉


In North India, the temperature rises to 45-50Âș Celcius in May-July which is too hot and harmful too. Hence many people consume this drink to stay safe from scorching heat waves of the summer season. Other than keeping safe from the heat waves this drink has other benefits too. The only reason I like summers is that it brings varieties of Mangoes and other seasonal fruits. Although the temperature here is not that high, though I won’t mind enjoying a glass of this Aam Panna.


You can make this Aam Panna concentrate and refrigerate it for longer use. Just add 3-4tbsp of this concentrate to a glass of water and enjoy any time. Instead of using sugar you can use jaggery which makes it absolutely healthy. I have used brown sugar here and it gives a slightly darker shade to my Aam Panna. If you want Aam Panna to be tangier then add lemon juice. Serve this cooling drink to your family and guests this summer and enjoy the AAM-mazing refreshing drink. 😉


Serves 2 Glass


  • 1 Large raw mango
  • 4 Tbsp sugar, or as required
  • 1 Tbsp black salt, or adjust as required
  • 1 Tbsp crushed cumin seeds, roasted
  • 1 Tsp crushed black pepper powder
  • 1 Tbsp lemon juice
  • A handful of fresh mint leaves

Learn Step By Step Recipe With Pictures For Aam Panna Recipe | Aam Ka Panna | Tangy Mango Drink


Step 1- Boil 4cups of water in a pan. Wash and clean the mango and chop into 3-4pieces. Add the chopped mangoes to the boiling water and boil for 35-40mins on medium flame or until the mango is soft and tender

Step 2-  Transfer the mango pieces to a plate and using a spoon scoop out the pulp nicely. Discard the peels and let the pulp cool down

Step 3- Add mango pulp, sugar, black salt, crushed cumin seeds, crushed black pepper powder and 2cups of water to a blender and blend until smooth. Pour into glasses and adjust water as required. Top with fresh mint leaves, ice cubes, and lemon juice and serve



Pickled Jalapeño Pepper Recipe | 10 Minute Pickled​ Jalaepños


Do you like tangy, spicy, sweet, and crunchy Pickled Jalapeño? I L-O-V-E it! I guess I am addicted to Pickled Jalapeño Peppers. 😀 Put that to pizza to pasta to salad to tacos to sandwiches to burritos or to anything and everything. 😀 It surely will give a crunchy texture and will enhance the taste of the dish.


That jar of pickled jalapeños at the store always tempts me to make one at home. I can’t believe I just made Jalapeño Peppers and that too within minutes. Awesome. Isn’t it? Skip the store-bought Pickled jalapeños and make your own batch at home with this easy recipe. Although you can store them for about 2months but I am pretty sure it won’t last longer than 2-3weeks. 😀


Serves 1 Small Jar


  • 6-8 Jalapeño Peppers
  • 1 Cup white vinegar
  • 1 Cup water
  • 2 Garlic cloves, minced or crushed
  • 2 Tbsp sugar
  • 1 Tbsp salt
  • 1 Tsp oregano

Learn Step By Step Recipe With Pictures For Pickled Jalapeño Recipe | 10 Minute Pickled Jalapeños


Step 1- In a saucepan take water, white vinegar, sugar, salt, minced garlic, and oregano. Bring the mixture to a boil. Meanwhile, thinly slice the jalapeño peppers


Step 2- When the mixture brings to a boil add the Jalaepeño peppers and stir. Turn off the flame and remove from the heat


Step 3- Pickled Jalapeño is ready. Transfer this to a glass jar and refrigerate for a month or two


Use these pickled jalapeños for pizza topping, taco, sandwiches, burger or anything you want.



Rajasthani Laal Maas (Chicken) | Instant Pot Recipe


Laal Maas is an iconic cuisine from Rajasthan and undoubtedly it is one of the most famous non-vegetarian dishes of Rajasthan and is also very famous outside Rajasthan. This dish is characterized by the vibrant and deep red color. And the specialty about Laal Maas is the red chilies use to prepare this. This dish is prepared using Mathania’s red chilies, which comes from a place called Mathania in Jodhpur, Rajasthan. While the red chilies and spices makes this dish hot and spicy, the use of curd makes it tangy. Traditionally the dish was prepared by using goat/ lamb but now even chicken is used to prepare Laal Maas.


Laal Maas is prepared with hung curd, whole spices, onions, and ghee or mustard oil and it never uses tomatoes. Whole spices are what flavors this vibrant red Laal Maas. Trust me, it is not as fiery and spicy as it looks. If you have Mathania chilies, to lessen the heat, remove the seeds of dry red chilies you are using. If you didn’t find Mathania’s red chili nearby stores then use Kashmiri red chili powder for the color or just soak the normal dry red chilies in warm water for 20mins and then make a smooth paste. Since I couldn’t find Mathania Chilies here so I replaced it with Kashmiri red chili powder for the color.


Dhungar or Smoking Technique

Any dish when smoked from the burning charcoal gives a very nice smoky flavor to the dish and works magic to the dish. This technique takes the dish to another level and you will get the taste and aroma of the tandoor.


Serves 4


For Chicken Marination ( 1cup = 235ml)

  • 2.30 lbs chicken, bone-in
  • Âœ Cup hung curd or greek yogurt
  • 1 Tbsp red chili powder
  • 2 Tbsp Kashmiri red chili powder, for the red color and less heat
  • 1 Tbsp ginger-garlic paste
  • Salt as required

For Curry

  • 3 Cups onion, thinly sliced lengthwise
  • 8-10 Garlic cloves
  • 1 Tbsp ginger, roughly chopped
  • 2 Bay leaves
  • 1-inch Cinnamon stick
  • 3-4 Dry red chilies
  • 2 Black cardamoms
  • 3 Green cardamoms
  • 1 Tbsp coriander seeds, crushed
  • 2 cloves
  • 1 Tsp garam masala
  • Salt as required
  • ÂŒ Cup Ghee or mustard oil

For Dhungar (Smoking Technique)

  • 1 Small piece charcoal
  • 1 Tsp ghee

Learn Step By Step Recipe With Pictures For Rajasthani Laal Maas (Chicken) | Instant Pot Recipe


Step 1- In a mixing bowl, take all the marination ingredients and mix well. Add the chicken pieces and marinate. Leave the marination for 1hr

Step 2- Turn on the IP to saute mode and when it’s hot add the ghee/ mustard oil. Add the whole spices and saute for 2mins and add the whole garlic cloves and ginger and saute for another 1min

Step 3- Add the chopped onions and fry them until they become soft. Add salt so that the onions get cooked fast

Step 4- When the onions are caramelized add the marinated chicken to the IP. Caramelizing of onions will take approx 15mins. Do not burn them

Step 5- Cook the chicken until it turns white. Add required salt and œ cup of water. Close the lid of the IP and turn off the saute more. Turn the Pressure Cook mode on and cook for 4mins with the valve on the seal side

Step 6- Let the pressure release naturally and then open the lid. Turn the saute mode and let the extra water evaporates until you get the desired gravy consistency. Sprinkle the garam masala. Laal Maas is ready to serve with rice or chapati

Dhungar | Smoking Technique (optional)

Step 7- Place a piece of live charcoal in a steel bowl and add a tsp of ghee. Immediately cover the lid of the IP and allow the smoke to infuse with Laal Maas for 2-3mins. This will give a nice smoky flavor to the Laal Maas

Serve Laal Maas with steamed rice or chapati or naan. Enjoy the delicious meal. 🙂