SSB Pinhole camera version 2

Presenting the new and improved Sweet Shop Box (SSB) pinhole camera.

my experiments with intuitive and improvised cooking - II

The making of the seasonal Panha and easy raw mango pickle :)

For the last few days, every time I looked out of the window, I saw lovely green raw mangoes dangling from a mango tree. Todays I finally decided to pluck out a few and make panha. Panha or 'aam panna' is a seasonal drink prepared with the pulp of raw mangoes.

So here's what I did:

1. Looked out of my window every day to see green mangoes

2. Plucked a few

3. Washed them and soaked them in water for 15 mins

4. Kept one raw mango aside for some quick fix pickle.

5. Put them in a pressure cooker.

6. Pressure cooked the raw mangoes

7. Let the raw mangoes cool down.

8. chopped the one raw mango kept aside

9. Added some salt and a bit of sugar and some chilly powder and mixed well.

10. Heated a bit of oil and gave it a tadka of mustard seeds and turmeric powder.

11. Kept the pickle aside.

12. Separated the peels and the seeds from the cooked mango pulp. and mix it with water it was cooked in.

13. Added jaggery (gud/gur/gul) for sweetness

14. Mixed it all up... and let the jaggery melt. Then mixed it again after a while.

15. Took some of this concentrate and mixed it with cold water. Garnished it with a tulsi leaf, and it tasted wonderful!

Enjoy :)