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Home Made Mango Juice

MangoJuice

What do you do with the skins of mangoes and the seeds after enjoying mangoes? Discard it. Don’t you dare! They are perfect for making mango juice. Its anyways what most of tetrapak mango juice makers use with a bit of real pulp to make “real mango juice”. Added sugar, color, preservatives and god alone knows what else to increase shelf life, add color and make it smell like real juice.

It’s just very easy to make homemade juice from left over skin and seeds. I get to control the quality of mangoes , amount of salt and sugar and can spice it up with flavorings of my choice ( paprika, cumin powder or red pepper). The color and the taste are all natural.

I used Alphonso mangoes as they are my personal favorite but any other would work just fine. Just add  more sugar if the mangoes are bit tart. also, use less water if you like your juice to be thicker.

This is perfect to be hydrated on summer afternoons when plain water is just a bit meh.

Homemade Mango Juice Recipe

  • Skins and Seeds of 4 mangoes
  • 2 cups cold water
  • 1 tablespoon sugar (adjust based on how sweet the mangoes are)
  • 1/2 teaspoon salt
  • Pinch of black pepper  or paprika or cumin powder

1. Turn the skin inside out. Soak the seeds and skins in a bowl of potable water for 10 minutes with sugar and salt. If you are not squeamish, give the seeds and skins a good rub. The juice and even some pulp will be released as you soak.

2. Squeeze off excess water from seeds and skins in a separate bowl. Discard the skins and seeds now. Retain the juice – water.

3. Add the juice from step 2. into bowl from step 1.

4. Add black pepper or cumin powder. Taste and adjust seasonings. Let this cool in the refrigerator.

Serve chilled with ice or as is.

Puff Pastry From Scratch

Puff Pastry

I made Puff Pastry from scratch! And without a kitchen aid stand mixer it was no fun. A whole lot of kneading. But it was oh so flaky, buttery and crispy that the store-bought one is no match.

I wanted to make some paneer puffs. The puff pastry at Q – mart looked dubious not to mention expensive so I decided to make on my own. Also, as I replaced half the flour with whole wheat flour I felt it was a wee bit healthier than all out all-purpose flour.

The reason puff pastry puffs is the butter. When cold butter in the puff pastry dough is put in a really hot oven, it steams up which causes the dough layers to separate. So for a good crispy puff don’t skimp on butter and don’t forget to pre-heat the oven really hot.

Give this a try if you are crazy like me. Else, just go out and buy some. Its way easier to buy than to make. But like all things homemade its waaay better than store-bought.

Pssst…Stay tuned for the paneer puffs. Made with homemade paneer they were creamy, spicy and delicious.

Puff Pastry Recipe

  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 3/4 cup butter , cold and diced into small cubes
  • 1 cup whole wheat flour
  • 1/2 tablespoon lemon juice
  • 1/2 cup water

1. Mix salt and sugar with all-purpose flour. Add 1/4 cup butter and the flour together till it forms a coarse meal.

2. Add remaining butter, lemon juice and whole wheat flour. Mix well. Add 1/4 cup water and knead. The mixture will be dry and shaggy. Add water one tablespoon at a time and knead till it all come together in a dry rough way.

3. Now start kneading with heel of your palm. Knead for 5- 6 minutes at least although 10 minutes would be preferred.Now the dough will be more smooth.  Add more water if necessary to get the dough together.

It should be stiff dough.

4. Wrap the dough ball in plastic wrap and refrigerate for 45 – 60 minutes.

5. Once out of the fridge, now its time to form layers. Divide the dough into 2 balls. Keep one in the fridge as you work on the other.

Roll out the dough in shape of a rectangle about 1/4 inch thick. Fold it into thirds lengthwise like an envelope. Then roll the envelope along the short side.

6. Turn this roll 90 degrees and then roll out into a rectangle 1/4 inch thick. Fold and roll like above.

Repeat the same process twice more.

If at any time you feel the dough is being soft ( as the butter is melting), put it in a bowl, wrap it with plastic wrap and put it back in fridge for 10 minutes or so and then continue.

7. Once the final roll is formed, it is ready to be used in your recipe of choice. Or it can be frozen at this point. Wrap in plastic wrap and then freeze.

If frozen, thaw for 24 hours in refrigerator before use.

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