Chicken with green mango
Ingredients
Boneless chicken: 450 gm
Onions: 2 medium, sliced
Raw mango: 1/2 medium peeled and sliced
Green chillies: 2 chopped
Ginger-garlic paste: 1 and half tsp
Tomatoes: 2 chopped
Curry leaves: few
Coriander powder: 2 tbsp
Chilli powder: 1 tsp
Garam masala: 1/2 tbsp.
Turmeric: 1/4th tsp
Oil: 4 tbsp
Kalaunji (onion seeds): 1/4th tsp
Salt to taste
Chopped coriander for garnish
Method
In a large bowl, mix together chicken cubes, ginger garlic paste, chilli powder, turmeric powder, kalaunji, coriander powder, garam masala and salt. To this add half the mango slices and mix well. Heat oil in a pan and fry the sliced onions till golden brown. Add curry leaves and green chilies, fry for a few seconds. Add tomatoes and fry till oil separates. Now add the chicken mix and sauté it well stirring all the time.
Add a little water, cover the pan and let the chicken cook for about 15 minutes or until it is cooked and the water has evaporated. Check for seasoning, garnish with chopped coriander and serve hot.
Mango panna cotta
Ingredients
Mango puree: 1 and half cups
Cream: 1 and quarter cups
Milk: 1 cup (full fat)
Agar agar powder: 1 and half tsp
Water to soak the agar agar powder
Sugar: half cup
Vanilla essence: half tsp
Method
Soak agar agar powder in warm water for 10 – 12 minutes. Heat it on slow flame if required till it has dissolved completely. Or keep it on water bath. This should remain warm. In a pan, mix milk, cream and sugar, heat it on low flame stirring constantly till the sugar is dissolved and it comes to a boil. Take it off the flame. Mix the hot agar agar to the milk, cream mix and whisk very well. Let this mix cool for some time. Keep stirring while it is cooling. Now add the mango puree and vanilla essence. Mix very well. Pour it into the small serving bowls. Cover with a foil or cling wrap and place it in the refrigerator for one to two hours till it is set. Garnish with chopped mango and serve.
Note: you may use same quantity of gelatin in place of agar agar. Agar agar is vegetarian, that is the only difference
Mango banana figs smoothie
Ingredients
Alphonso or any other sweet variety mango: 2 medium sized
Bananas: 2 medium
Figs (dried): 8-10
Milk: half cup (125 ml)
Ice cubes as required
Method
Peel and chop mangoes and bananas. Run chopped mangoes, bananas and figs in the blender till smooth. Add milk and run again. Pour it in a tall glass and serve.
Mango, potato and cucumber salad
Ingredients
Orange juice: 1/4 cup
Potatoes: 4 boiled
Mangoes: ripe but firm, 2
Cucumbers: 2
Red bell pepper: 1/ 2
Green bell pepper: 1/2
Ginger: 1 tbsp, grated
Lemon juice: 2 tbsp
Mint: 3 tbsp, chopped
Salt and pepper to taste
To be powdered: slightly dry roast the below mentioned spices, cool and powder. Set aside
Cinnamon: 1 and half inch stick
Dry ginger: small piece
Mustard seeds: 3/4 tbsp
Cumin seeds: 1 tbsp
Black cardamom: 1 or 2
Method
Peel and cut cucumber and potatoes in bite size cubes. Peel and cut the flesh of the mango into bite size cubes. Chop red and green peppers. In a large bowl mix together orange juice, grated ginger, lemon juice, mint, salt, pepper and 1tbsp of the spice mix. Mix very well. Now add the chopped cucumber, potatoes, mangoes and peppers to this dressing. Toss well. Check for seasoning and then serve.
(Courtesy: The Baking Company,an initiative of Brigade Hospitality Services)
