Piyush (Mango)


Piyush is a popular drink common to the Gujarati and Maharashtrian tradition. It uses flavorings like cardamom and nutmeg to give distinct flavor to the drink. It has a semi liquid texture to the very famous Indian Lassi which distinguishes the two drinks par taste.  Well, both have charm of their own and perfectly suits the hot Indian weather which can wash down any yoghurt drink thus giving one a soothing comfort to a great extent. Its best done than said 🙂

I remember it was my mother who introduced me to this lip smacking drink during my school and college days with a bite of hot vada pav. What eternal bliss it was, the combination so divine. A vada pav and piyush team up extremely well together. If you haven’t tasted this heavenly combination you must whenever you visit Mumbai. I first tasted it at Gomantak in Mumbai, ever since it has been my favorite option for  snacks.

Serves 2
Mango Srikhand – 4 tbsp (I used store brought one)
Curd – 8 tbsp
Water – 2 cups
1 slice of mango
2 pods of cardamom
Nutmeg (optional) I did not add here
Few Pistachios
Few strands of kesar/ saffron



1. Blend all the ingredients together wet ingredients together
2. Garnish with pistachio and strands of Kesar and serve.
3. Enjoy this drink chilled with vada pav or any accompainments of your choice.



Aam ka Panna/ Raw Mango Drink

When mangoes are in season, especially the raw mangoes you either get to make the panna or pickles. I will post the pickle a little later, for now I got hold of the raw mangoes and converted them to a nice refreshing juice.
Mangoes are a good source to Vitamin C. If you have them when you are tired, it is an instant peak up to your energy and leaves you refreshed.
My hubby had picked up a few mangoes from our native place, last week, and I exhausted few for the drink and few saved for the pickle.  It was a week since we were enjoying our drink at home.  I remembered my childhood days where an aunt did make this drink, happy to have tasted it and now I get to replicate the taste too.
This juice tastes best chilled with a few mint leaves, a hint of cardamon and pepper. A Refreshing pulpy and tasty drink which is sure to satiate your taste buds.  We will see how to make this drink.
Cooking time – 20 minutes
Serves – 10-12
Raw Mangoes – 3 big (700 gms after deskinning the mango; remove the skin of the mangoes, weigh the pulp without seeds)
Jaggery – 1/2 kg (3/4 the weight of mango pulp)
Cardamon – 8-10 seeds
Peppercorns – 8-10 (optional)
Black Salt/ Salt – 1 tsp
1. Deskin the mangoes and cut and place in the cooker alongwith the seeds. Once cooked after 3 whistles, remove and transfer into a big container.
2.  Add grated jaggery and stir till melted while still hot. Once the jaggery is melted, add powders cardamon, pepper and salt
3.  You can then blend it well with  for a smooth texture keeping aside few pulpy pieces.
4. Serve by taking 1//2 pulp in a glass and 1/4 chilled water. Enjoy
1. I prefer jaggery/ palm sugar as they enhance the taste
2. If you like the drink to be pulpy you can leave out a few bits of coarse mango into it tastes well too.

If you find the recipe interesting do share it with your friends on facebook, google, twitter and the social network.  Do make it at home, takes very few simple readily available ingredients, and do write in to me at dsouzalynette@gmail.com