Aam pana

Mango pana or aam pana is a refreshing cool drink made from mango pulp ,mint and sugar.

It is generally consumed in summers as it helps to beat the heat.

Ingredients :-
Raw mango -1kg
Mint leaves - 200gm
Sugar -250gm
Cumin seeds -2tbsp
Green chilli -1nos
Black salt -to taste
Roasted cumin powder -1tsp
Mint leaves -10-15 nos
METHOD:-
Boil the mangoes. Remove the pulp and set aside.
In a mixer add cumin seeds, chilli and mint leaves. Grind them ...next add sugar . Add the mango pulp and grind again.
Pour in a deep vessel and add chilled water to it. Garnish with roasted cumin powder and mint leaves. Serve chilled.

SAUNG/ SONG which can be eaten ;)

Saung or potato saung is a spicy , fiery red popular konkani side dish made primarily with potatoes and onions.

Ingredients :-

Potatoes	6(medium sized)
Onions	3-4(medium sized)
Tamarind Extract	45 gms
Red chilli powder	7gms
Coconut Oil	For frying
Salt	To taste

Method:-

In a pan put some coconut oil and fry cubed onions till they become transparent and it is reduced to almost one fourth(1/4th).

Next add red chilli powder.

Then add the tamarind extract and sauté for some time.

Subsequently add the potatoes (boiled, cubed and salt is sprinkled over it ).

Cook for sometime and then adjust seasoning.

Serve hot.

Savoury Pongal aka Ven Pongal

Venn Pongal is a traditional dish made during the festival Pongal Or Sankranti. Although it can be eaten any time of the day for breakfast, lunch dinner, snacks but preferred over breakfast.

It is a South Indian version of North Indian "Khichdi: but believe me when i say that it tastes much better than our moong dal ki khichdi ( me being a pakki north indian... :) )

So Ven Pongal is rice and moong dal cooked together with cumin and black pepper corn with a delicious tempering on top.

Ingredients :-

Moon dal	500 gm
Rice	500 gm
Salt	to  taste
Ghee	250 gm
Cumin seeds	30 gm
Whole Pepper corns	30 gm
Cashew Nuts	100 gm
Curry Leaves	50 gm

Method :-

In a lagan take moong dal and rice , add water and bring to a boil. Lower the flame and cover.

Keep adding hot water to this every 7-10 minutes .

Cook for about 40-45 minutes until dal and rice are properly cooked.

For the tadka or tempering take ghee in a pan, add cumin seeds, peppercorn, cashewnuts, curry leaves and add this to pongal.

Serve hot on a banana leaf with coconut chutney and sambhar (optional).