Mango Shake

Mango Shake
By Sandhya Khattri
May 20, 2013

Mango Shake is a summer cooler, very healthy and seasonal drink enriched with goodness of milk and mango fruit. In addition to it I have added gulab sharbat to it which is also a health drink. You can also use rooh afza and any other syrup to it. You can use any variety of mango for making shake. Always serve fresh shakes just after making them. Ingredients required and detailed instructions for preparing mango shake are given below:
Prep Time: 5 Minutes
Cook time: 0minutes
Serves: 2
Ingredients
Mangoes 2
Milk 3 cups
sugar 1/2 tablespoon
gulab sharbat 2 tablespoons
crushed ice 2 tablespoon
Instructions
Instructions: Peel mangoes roughly chop it.
In a blending jar add milk, sugar and mango pulp, blend till smooth, this will take hardly one minute.
In a serving glass add one table spoon of crushed ice to it, pour 1 teaspoon gulab sharbat over it, carefully and slowly pour mango shake over it, don't mix it. Serve.
Notes: while blending you can add ice cubes to if you like chilled shakes.
You can adjust quantity of sugar depending upon the sweetness of mangoes and your taste, as gulab sharbat is also sweet.

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Aam Papad Rolls

Aam Papad is a method of preserving ripe mangoes, there are too many methods of preserving raw mangoes : achar or kali khatai etc. When mangoes are available in abundance in market you can preserve them for further use. In Lucknow we have good quality mangoes at very affordable price. In this recipe I am making aam papad in roll shape, you can make them in different forms and with different fillings( desiccated coconut, gulukand or chaat masala etc.) Ingredients required for this recipe are:
Ripe mangoes: 4 Nos. big size (peeled and pulp extracted)
Sugar: 2 tablespoon
Green cardamom Powder: ½ teaspoon

Method: Take a big thali or tray, grease it properly with oil.
Puree mango pulp in grinder, In a non stick pan, (you can use your regular pan too) take all the ingredients, stirring continuously cook on medium heat till mixture is cooked, its color will change to golden , its consistency will be similar to jam and will reduce half to its original volume. Remove it from the heat, with the help of spatula spread the mixture evenly ,as thin as you can. The tray is to be placed under the heat of sun(dhoop) for a day. I use to make aam papad in early morning so that it will get whole day to set.In the evening check aam papad, it will dry, if there is moisture in it , let it dry for another day. With the help of sharp knife make marks on it and roll them tightly.Aam papad is ready. In an air tight container you can refrigerate it for months.
Take chaat masala in a small bowl, roll aam papad in it from all sides. You will get spicy, chatpata aam papad roll.

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