Yes, yes, the mangoes are here. But they cost an arm and a leg. So, as you wait for sanity to kick in, try your hand at new recipes that offer a twist on the usual kachchi kairi (raw mango) treats.
Instead of aam panna, then, try pickled aamras. “The spicy-sour taste of the pickle complements the sweetness of the mixed fruit juice,” says Subbaraman G, beverage manager at Barbeque Nation. Or snack on an AAM (asparagus-artichoke-mango) sandwich.
At the Sheraton in Navi Mumbai, executive chef Ashvini Kumar has given the idli a tangy twist by adding a hint of kachchi kairi and turning it into street-style chaat. “Kachchi kairi complements idlis as its tanginess gives the otherwise light and mild tasting dish a new dimension,” he says.
If we’re talking about street food, we have to have some samosas. Try a filling of raw mango and sweet potato for a sweet-sour twist. The chefs at Royal Tulip in Kharghar swear by it.
For dessert, you can try their raw mango panacotta. The recipes are all here, so you can try them out at home. Not a home chef? Just head out and have them served to you on a platter.
{{/usCountry}}For dessert, you can try their raw mango panacotta. The recipes are all here, so you can try them out at home. Not a home chef? Just head out and have them served to you on a platter.
{{/usCountry}}A-A-M Sandwich
Wash 50 gm asparagus, 60 gm artichoke and 10 gm of radicchio in cold water. Cut the vegetables into bite-sized portions. Cut 40 gm of raw mango into juliennes. In a bowl, add the cut vegetables and marinate them with 3 ml of red wine vinaigrette. Add salt and black pepper to taste. Spread 60 gm of garlic aioli over two bread slices. Layer the bread with the marinated leafy vegetables. Add the mango juliennes on top. Serve cold.
Courtesy: Anirudha Patil, corporate chef- OnShore, CBCS Group that owns MeSoHappi in Bandra
Aamras with a twist
(Serves 1)
Add 2 pieces of mango pickle, 120 ml of mixed fruit juice, 15 ml of lime juice and a pinch of chaat masala in an old fashioned glass, and stir well. Add ice. Garnish with raw mango slices.
Courtesy: Subbaraman G, beverage manager, Barbeque Nation
Raw Mango Fried Idli Chaat
(Serves 2)
Cut five idlis into small pieces. Pour enough oil in a heavy bottom or non-stick skillet to coat the bottom. Shallow-fry the idli on medium high heat, till one side is light golden. Gently flip the idli pieces and cook till they are crisp and golden on the outside, but fluffy on the inside. Dab the fried idli gently to remove excess oil. Sprinkle salt over the hot idli.
Place the idli in a bowl; add 2 tablespoons of tamarind and date chutney, and 2 tablespoons of mint chutney. Toss gently. Top it with 2 tablespoons of sliced raw mango. Arrange the idli chaat on a serving dish and sprinkle 2 tablespoons of sev on top. Garnish with a sprinkle of chaat masala, chopped cilantro, grated fresh coconut, pomegranate seeds, chopped tomatoes and onions. Serve hot.
Courtesy: Ashivini Kumar, executive chef, Asian Kitchen, Four Points by Sheraton Navi Mumbai, Vashi
Kairi aur shakalu samosa
(Serves 2)
For the dough, mix 200 gm of maida in lukewarm water with 3 tablespoons of vanaspati ghee, 2 gm ajwain and 5 gm salt. Boil 120 gm of sweet potatoes and 60 gm of desiccated raw mango.
For the filling, mash sweet potatoes, mix 100 gm of jaggery, 15 gm of cashew nuts, 10 gm of raisins and 50 gm of paneer. Roll out the dough in small-sized portions, cut into two equal halves. Fill them separately and use water to seal them. Fry the samosas until golden brown. Serve them with sweet ango chutney.
Cook 100 ml of milk and 100 ml of cooking cream together. Add 20 gm of sugar and 20 gm of honey. Add 10 gm of boiled raw mango. Dissolve 7 gm of gelatin in water and add to the mixture. Set in refrigerator.