Pay a visit to the market and you are sure to spot an abundance of raw mangoes (kayree). Kartiki Nitin Lawate scouts for recipes that incorporate this seasonal fruit which helps you keep cool
Mustard and lemongrass mango pickle
(Chef Sachin Joshi, Executive Chef, Vivanta by Taj, Blue Diamond)
> 1 large raw mango
> 2-1/2 cup cubed mango
> 1 tablespoon salt
> 1 teaspoon red chilli powder. Add more chilli powder to make spicy.
> 1/4 teaspoon turmeric
> 1 tablespoon coriander seeds, crushed
> 1 tablespoon fennel seeds, crushed
> 1 teaspoon fenugreek seeds
> 1 teaspoon kalonji
> 2 tablespoons mustard oil or olive oil
> 1 teaspoon Dijon mustard
> 1 teaspoon lemongrass juice
> Wash and dry the mango, cut in small cubes with skin.
> In a glass bowl, put the mango with salt and mix it well.
> Set aside for about 3-4 hours.
> Spread the mango slices over dry surface and let it dry out, preferably in sunlight for 4-5 hours. Mango slices should be dry but still moist.
> Add all the spices, including Dijon mustard and lemon grass juice to raw mango.
> Mix well and add oil to mango slices.
> Keep the mango pickle in glass jar with lid on. Pickle should be ready in 3-4 days.
> Make sure while handling the jar, hands are clean and free of water.
> Dijon mustard is added to give an extra punch.
Summer green mango salad
(Executive Chef Anurudh Khanna, The Westin Pune)
> 2 firm unripe mangoes or green mangoes
> 1/4 cup dry shredded unsweetened coconut
> 2 cups bean sprouts
> 1/2 cup chopped fresh coriander
> 3-4 spring onions, sliced
> Handful of peanuts or cashews, left whole or roughly chopped
> 1/3 cup fresh basil
Optional: 1 cup cooked chicken or shrimp, or fried tofu if vegetarian
Optional: 1 fresh-cut bird eye red chilli
> 4 tablespoon soy sauce
> 1/4 cup freshly-squeezed lime juice
> 2 tablespoon brown sugar, or more to taste
> 1/3 to 1/2 teaspoon dried crushed chilli (chilli flakes)
> Place coconut in a frying pan or wok (no oil required). Dry-fry the coconut as if you were stir-frying it 2-3 minutes over medium heat, or until it turns a light golden-brown and is fragrant. Transfer to a bowl
> Mix together all the salad dressing ingredients in a bowl or cup. The dressing should be a mingling of sweet, sour, spicy and salty, but more sweet than sour. Set aside.
> Using a sharp paring knife, peel skin from mangoes. The flesh of the mango should be firm and light yellow-orange or pale greenish in colour.
> Using a medium to large-size grater, grate the flesh of the mangoes into a mixing bowl. Keep in mind that there is a large flat stone at the mango’s center.
> Add the bean sprouts, coriander, spring onions, cooked chicken, shrimp or tofu (if using), the fresh-cut chilli, plus half toasted coconut. Toss well to combine.
> Add the dressing and toss again. Do a taste-test. Add more soy sauce instead of salt. If you prefer it sweeter, add a little more sugar. If you prefer more spice, add more chilli sauce. If too salty or sweet, add more lime juice.
> Place on a serving platter. Sprinkle the nuts on the top plus the basil and remaining toasted coconut.
Kayree to go
(Executive Chef Subhendu Kadam, Courtyard by Marriott Pune City Centre)
> 75 ml raw mango pulp
> 15 gm jeera powder
> 15 gm black salt
> 5 gm mint leaves
> 100 ml chilled water
Method: Blend all the ingredients together.
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