Aam ka Panna | Raw Mango Cooler | Re-visiting Through the Lens
I’ve talked a bit here & here about my food photography journey, changes, growth, some good & some bad shots. To this effect I’ve been reading & reading a lot especially in the web world. Everywhere people talk about similar journey and how is one tempted to change their earlier photographs & then they decide to leave them un-touched to show the growth.
I totally agree. Even I would not like my readers to feel that I was always a pro in food photography. No! This is far from truth. It still is very far but I’m taking baby steps & for me that counts a lot!
So I decided to re-visit some of my old recipes/ photos and re-shoot them. The wonder in these photographs is not the recipe or the glass but for me it is the amazing difference with exactly the same camera & same eye. Ya, I am talking about my eye ;)
My camera is still very much the same – Canon Powershot AS 710 IS – a point & shoot & I still have the same eyes. :D
I tried various backgrounds, some shots are clicked with my easy & cheap DIY lightbox, some using natural light, some overhead shots, some with rustic background, etc.
All of them gave a different look & feel to the drink. I liked many & couldn’t decide which conveys my mood most. It will be nice & fun if you tell me which appeals most to you & may be take a guess at the light used!
My last shot is my Husband special – Panna Martini. He had a brainwave & decided to have a shot of Vodka with Panna. He was quite in his cups when he made this, so don’t remember the exact vodka, panna & soda combination. Go ahead and make your own & share with me too. :)
Both my kids have taken to Panna like fish takes to water. Can’t find fault, in this heat, nothing beats it as well as Aam ka Panna!
Aam ka Panna
|1||kilogram of sour raw mango|
|100||grams of fresh mint leaves|
|500||grams of sugar|
|1||tablespoon of coarsely ground roasted cumin seeds|
|½||tablespoon of black pepper|
|1||tablespoon of black salt|
|2||liters of water|
|1-2||drops of green colour (optional)|
|sea salt to taste|
|1.||Peel & de-seed mango. Clean mint leaves. Boil mango pulp & mint leaves together. Allow the mix to cool. Grind it into a coarse puree.|
|2.||In a big vessel, add puree, water and sugar. Boil on high for 5-6 mins. Now add black salt as per taste. If required, add sea salt. Boil for another minute and then turn off flame. Add black pepper and roasted cumin seeds. Mix well and allow the mixture to cool.|
|3.||Once cool, store in air tight container. When serving add more water depending upon required consistency. Serve chilled and garnish with fresh mint leaf.|
My mother’s recipe from the repertoire of family recipe.
You can squeeze a bit of lemon at the time of serving if you feel the panna less tangy.