Mango-Milk-Shake-with-Tulasi

#MangoMilkShake with #Tulasi : The Summer has gone and so the mango season also. We were getting steady supply of mangoes from the trees in my garden. We had enjoyed plenty of Langra mangoes this season. They are very sweet and without much fiber also. We relished either a big bowl full of juicy mango pieces or a full glass of mango milk shake for dinner till the middle of July.
I used to add herbs like Mint, karpooravalli [ omavalli ] and Tulasi [ Holy basil ] while making mango milk shake either individually or in combination. We have already seen one such combination, Mango milk shake with Mint and karpooravalli.

Now I would like to share another tasty and aromatic drink with Tulasi, Mint and mango.



#Tulasi or #Tulsi is also known as #HolyBasil and the scientific name is Ocimum sanctum.
Tulasi leaves have a strong aroma and is an astringent. Some of the varieties taste bitter and some have clove-like aroma and spicy taste.

It has been used in Ayurveda and in other Indian system of medicine to treat asthma, bronchitis, arthritis,cold and flu for many centuries.
Tulasi is considered as an adaptogenic herb, plants that help to adapt the body to stress and boost energy. Other adaptogens are ashwagandha, astragalus root, Siberian ginseng and turmeric.
It contains Eugenol just like Clove oil, the substance for its pain relieving property.

Tulasi is also rich in antioxidant, anti inflammatory,
and has anti aging property.

Tulasi is a blood purifier and also helps the body to remove
toxins & wastes at the cellular level.

#Mint [ #Pudina ] belongs to the genus Mentha of Lamiaceae family. Mints are aromatic and perennial herbs. Mint leaves have a warm, fresh, aromatic, sweet flavor with a cool aftertaste and widely used in lots of culinary dishes for its aroma. Pudina leaves are rich in nutrients. They help to relieve indigestion, could improve brain function, to tackle bad breath and subjectively improve Cold symptoms.



Preparation Time               : 15 mins
Making Time                     : 5 mins
Can get approximately 1 to 1 1/2 cup mango milk shake.
{ the quantity depends on the type of mango selected }

Ingredients :
1	Mango
1/2 cup	Milk
4 Tsp	Jaggery powder [ adjust ]
10 - 15	Tulasi [ Holy Basil ] Leaf
10 - 15	Mint [ Pudina ] Leaf
1 pinch	Salt

Note : Take more or less of Tulasi and Mint according to availability and your taste.

Method :
Boil milk and keep aside to cool down.

Take jaggery in a small bowl and pour hot water over it.
Mix with a spoon to dissolve jaggery in water.
Set aside.

Now wash mango in water two or three times.
Peel off skin and cut flesh into big pieces.

Combine mango pieces, milk, Tulasi leaves,
mint leaves and salt in a mixie jar.
Run mixie for a minute.

Now open the jar and add jaggery dissolved water.
Close the jar and run the mixie till all ingredients blend together.

Transfer into tall glasses.
Top it with tulasi [ holy basil ] leaves.
Enjoy aromatic and tasty mango milk shake.

You might also like to try

Bael fruit - Vilva pazha juice

Muskmelon Mint juice

Aam Panna - Raw Mango Juice

Muskmelon Mango juice

Mango milk shake with karpooravalli[omavalli]

For other Juice, Soups and Porridge varieties

Refreshments

Mango-Milk-Shake

#MangoMilkShake : We are almost at the end of Mango season. I had been relishing mangoes like Panganapalli, Raspuri, Mallika, Malgoa, Neelam and so on in Mysore for the past four years. This year I missed those mangoes. But lucky! I am enjoying a single variety called Langra.
Yes, there are two huge mango trees in my house and have been giving tasty mangoes since May this year. The Langra mango is sweeter than those mangoes and unlike other varieties its skin doesn't change to yellow when it gets ripened. It is firm & juicy and doesn't have much fiber also.

 Who would say no to a tasty and juicy mango!! The best way of consuming mango is by enjoying juicy pieces after cutting the fruit using a knife. Another way is by pulling off the skin by front teeth and then biting off a big piece from mango by teeth, enjoying its sweetness by our tongue and sending it down through the food pipe to the stomach. No one can eat a mango in this way without messing up one's hand and mouth. I prefer eating mango in this way and enjoy its natural taste and aroma. But once in a while used to enjoy fresh mango juices in juice shops.

During Summer season juice shops sell different bottled mango drinks of various brands each claiming its drink contains the true pulp of the best mango. Some juice shops prepare fresh mango juice when you ask for it.
A delicious mango drink called mango milk shake done from mango pulp, milk, sugar & other ingredients is made as a special drink in some juice outlets. If anyone tasted it once would definitely get addicted to it because of the mango flavor. Keeping that taste in mind I tried to prepare a special mango milk shake at home from Langra mango in my own way.
I have included Mint [ Pudina ], Karpooravalli [ Omavalli ] and jaggery of Date palm [ ஈச்சமரம் வெல்லம் ] and milk.
Jaggery made from Date palm is widely available in West Bengal and its taste is just like honey. Nowadays I am using its syrup in tea, coffee and juice. I know, it is not available in other places and normal jaggery from sugarcane can be used instead of Date palm jaggery.

#Mint [ #Pudina ] belongs to the genus Mentha of Lamiaceae family. Mints are aromatic and perennial herbs. Mint leaves have a warm, fresh, aromatic, sweet flavor with a cool aftertaste and widely used in lots of culinary dishes for its aroma. Pudina leaves are rich in nutrients. They help to relieve indigestion, could improve brain function, to tackle bad breath and subjectively improve Cold symptoms.
#Karpooravalli [ #Omavalli ] is a herb just like mint belongs to the same family Lamiaceae and its scientific name is Plectranthus amboinicus. It is known by various names such as Indian borage, country borage, Cuban Oregano, French Thyme, Indian Mint, Mexican mint, Spanish Thyme, soup mint. The leaves are pungent in taste and aromatic just like Ajwain [ ஓமம் ]. The leaves are used to treat cough and cold. I regularly prepare chutney and rasam using these leaves. But what I feel is that it is advisable to consume fresh leaves to get relief from cold, cough and throat infection. I also found out that its pungent omam taste remains intact when it is taken fresh. Those who are hesitant to eat fresh pudina and karpooravalli this milk shake would be beneficial.

Preparation Time               : 15 mins
Making Time                     : 5 mins
Can get approximately 1 to 1 1/2 cup mango milk shake.
{ the quantity depends on the type of mango selected }

Ingredients :
1	Mango
1/2 cup	Milk
4 Tsp	Jaggery powder [ adjust ]
4 - 5	Karpooravalli [ Omavalli ] Leaf
10 - 15	Mint [ Pudina ] Leaf
1 pinch	Salt

Method :
Boil milk and keep aside to cool down.

Take jaggery in a small bowl and pour hot water over it.
Mix with a spoon to dissolve jaggery in water.
Set aside.

Now wash mango in water two or three times.
Peel off skin and cut flesh into big pieces.

Combine mango pieces, milk, karpooravalli leaves, mint leaves and salt in a mixie jar.
Run mixie for a minute.

Now open the jar and add jaggery dissolved water.
Close the jar and run the mixie till all ingredients blend together.

Transfer into tall glasses.
Top it with thinly chopped mint and karpooravalli leaves.
Enjoy aromatic and tasty mango milk shake.

Note : Some people don't like the taste and flavor of mint and karpooravalli leaves when blended along with mango. If so then blend mango, milk, jaggery and salt together. Then garnish the drink with thinly chopped leaves of mint and karpooravalli.

You might also like to try

Bael fruit - Vilva pazha juice

Muskmelon Mint juice

Pappaya Soup

Aam Panna - Raw Mango Juice

Muskmelon Mango juice

For other Juice, Soups and Porridge varieties

Refreshments