06 May,2014 08:35 AM IST | | The Guide Team
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
Mango Phirni
Mango Phirni
(Executive Chef Girish Kumar, Courtyard by Marriott Chakan)
Ingredients
80 gm mango pulp
60 gm rice
1 litre milk
200 gm sugar
dry fruits for garnish
6-8 cardamoms
pinchful of strands of saffron
Method
> 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)
Ingredients
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
Method
> 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.
Amras Puri
(Professor Supriya Nalawade at JSPM's College of Engineering)
For Aamras
Ingredients
2 alphonso mangoes
2-3 tbsp sugar
2 tbsp cardamom powder
Method
> Wash, peel and and squeeze the mangoes.
> Take it in a bowl and add cardamom powder.
> Chill in the refrigerator.
For Puris
Ingredients
1 cup wheat flour
1/4 tbsp salt (or as
per taste)
1/2 cup water
Method
> 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.
