Undoubtedly, mangoes are everyone's favourite. the guide gives you the lowdown on three diverse ways - sweet, salty and spicy - in which you can woo any kind of foodie with a whip of your ladle
(Executive Chef Girish Kumar, Courtyard by Marriott Chakan)
80 gm mango pulp
60 gm rice
1 litre milk
200 gm sugar
dry fruits for garnish
pinchful of strands of saffron
> Rinse the rice a couple of times. Drain and let it dry on its own or wipe the grains dry with a kitchen towel.
> Take the rice grains in a dry grinder and grind them till the consistency resembles semolina (rava).
> Heat the milk in a thick-bottomed pan. As soon as the milk becomes warm, take 1 tbsp from it in a bowl and stir the saffron strands.
> Let the rest of the milk reach the boiling point and then lower the flame and add the ground rice.
> Scrape and thicken the pan dripping and let it reduce.
> Stir and add sugar. Let the mixture be on a low to medium flame till the ground rice is cooked in the milk.
> Do not cover the pan and keep on stirring at intervals so that lumps are not formed.
> Powder the cardamoms in a mortar-pestle.
> When the rice is almost cooked, add the cardamom powder and saffron dissolved milk.
> Stir and cook for a further 5-6 minutes or more or till the phirni thickens.
> Add mango pulp once the phirni is done and pour the phirni in serving bowls (preferably earthen) and chill in the refrigerator.
> Garnish with dry fruits and saffron strands and serve chilled.
Spicy Tangy Mango Rice
(Chef de Partie, Sagar Chetry, Atmosphere 6)
1 cup rice
1 small raw mango
1 tsp mustard seeds
1 tbsp ground nut
1 tbsp channa dal
1 string curry leaves
1 tsp turmeric powder
1/2 cup grated coconut
4 tbsp cooking oil
1 pinch asafoetida
2 tbsp finely chopped coriander leaves
5 finely chopped green chillies
> Cook the rice in the pressure cooker and allow it to cool.
> Grate the raw mango and keep aside. Grate the coconut and keep aside.
> Add oil to the pan. Once it’s heated, add mustard and allow it to splutter. Add asafoetida, curry leaves, channa dal, ground nut , green chillies, turmeric and fry for a minute.
> Add the raw grated mango and fry for 3 minutes.
> Add the grated coconut and fry for 1 minute.
> Turn off the fire, add rice, salt and mix well. Add coriander leaves at the top.
(Professor Supriya Nalawade at JSPM’s College of Engineering)
2 alphonso mangoes
2-3 tbsp sugar
2 tbsp cardamom powder
> Wash, peel and and squeeze the mangoes.
> Take it in a bowl and add cardamom powder.
> Chill in the refrigerator.
1 cup wheat flour
1/4 tbsp salt (or as
1/2 cup water
> Stir the flour and salt in a bowl.
> Add water little by little to the dough amd knead it until smooth. Make small balls out of it.
> Serve hot puries with amras.
Which mango do you like the most?
It's that time of the year again when the 'King of Fruits' visits Mumbai. The city has been flooded with different varieties of mango. As mango mania hits Mumbai, let's find out which variety is the Mumbaikars' favourite. Here are 12 varieties of mangoes which are more popular. Pick your favourite:
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