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 chilly flakes, tabasco sauce and habanero sauce. Take chicken wings, clean and wash it. Keep aside. Take a mixing bowl add beaten egg, chilly 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 smash 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.
FRENCH CREPES
Ingredients
150g (1 cup) plain flour
310ml (1 1/4 cups) milk l 2 eggs l 20g butter, melted l Melted butter, extra, to grease
Method
Sift the flour into a bowl. Make a well in the centre. Whisk in the milk and eggs. Stir in the butter. Don’t overwork the batter as this can result in tough crepes. Cover and place in the fridge for one hour to rest. This helps to create light crepes. The mixture should be smooth, like cream.
Heat a little extra butter in a non-stick frying pan over medium heat until foaming. If the pan is not hot enough, the crepe may stick, and if the pan sizzles loudly when adding the batter, it is too hot. Add enough batter to thinly coat the base, and tilt the pan to create an even thickness.
If the pan is at the correct temperature, it should take just a minute before the edge curls and the base turns golden. Use a spatula to check it - the base should be golden, lacy and thin enough to see through. Flip and cook for a further minute before transferring to a plate.
Fold crepes into triangles. Sprinkle with caster sugar or drizzle with honey, then serve with a good squeeze of lemon.
— As told to Sayantika Majumder
