.jpg "Mango maki roll")
Indulge in a mango fiesta with the king of fruits all this month. We recommend you try these recipes prepared by our city chefs, specially for this season
Mango kofta pulao
Ingredients
4 tsp oil 1 tsp corn flour 1 tsp jeera 1 cup paneer I tsp green chilli Few curry leaves 1 cup boiled basmati rice 1 cup ripe mangoes 1 cup coriander leaves 2 bay leaves 2-3 cloves 2 cinnamon sticks 1 tsp ghee 1 tsp gulabjal 1 tsp kewda water 1 tsp ginger paste 1 tsp besan
Method For The Kofta: Grate paneer, chopped ripe mango, corn flour, pinch of besan, pinch of Elaichi powder. Few pieces of cashew, mix and make round balls. Mix cornflour, besan, salt and water. Mix it till there are no lumps and it has thick consistency. Dip the round balls in the mixture and deep fry. Fry till golden brown. Drain and keep aside. For The Pulao: In a pan, heat 1 tsp oil. Add jeera seeds, curry leaves, bay leaves, clove, cinnamon sticks, chopped ginger, salt and sauté for few minutes. Add green chillies and mix. Add the boiled rice, coriander leaves and mix well. Sprinkle Kewda water and few drops of rose water. Add the kofta on top and serve hot.
Maharaj Hemaram Choudhary, corporate chef, Khandani Rajdhani
Chicken wings with mango sauce Ingredients Chicken wings (8), Salt to taste, corn flour, garlic powder, eggs, maida, refined oil, vinegar, deghi mirch, aromat powder, hot pepper sauce, ginger, garlic powder, onion powder, tabasco, chilli paste, 1 carrot, celery stick and ranch dip Mango habanero Mango juice, red chilli flakes, tabasco sauce and habanero sauce. Take chicken wings, clean and wash it. Keep aside. Take a mixing bowl, add beaten egg, chilli paste, peri peri sauce, tabasco, salt, aromat powder, corn flower, maida, degi mirch and vinegar. Mix well. Add chicken in to the paste. Chargrill or deep fry as you want to. When cooked mix it with desired sauce and serve it with ranch dressing and carrot and celery stick. Mix all the ingredients together and serve it along with the chicken wings. The mango habanero adds a distinct flavour to the chicken.
Underdoggs Sports Bar & Grill, JP Nagar.
Mango maki roll Ingredients Avocado 1, crab sticks 10 gram (1), Mango 1, half cucumber,
For sushi rice base Sushi rice 1 cup (16 tbs), cooked, drained Nori sheet 1
Method Lay cucumber, crab sticks, and avocado on the rice base. Grab the bamboo mat, lift it over and roll. Squeeze firmly but gently. Do not mash the rice. Once done, open the bamboo mat, and remove the saran wrap. Now, place mango slices on sushi, overlapping each other. Wrap it with a fresh saran wrap. Place bamboo mat on top, and squeeze again. With a sharp knife cut sushi into slices as per your choice. Lay sushi pieces face up on serving platter. Serve sushi with hot spicy sauce.
Mango cheesecake Ingredients Philadelphia cheese: 2400 gms Sugar: 400 gms Eggs: 12 Curd: 850 gms Corn flour: 90 gms Yolk: 6 Mango pulp: 350 gms
Method Cream the cheese along with the sugar and then slowly add the eggs and yolks. Mix the corn flour with the cream and the curd and pour into the cheese mixture. Finally add the mango pulp and mix for two more minutes. Pour it into the silicon dome shape silicon mold and bake it at 150 C for 90 minutes. Take it out once it gets a light golden colour.
Chef Ganesh Teli, Chef de cuisine at JW Kitchen, JW Marriott Bengaluru.
