Mango Delight

Rajasthani aam ki subji
Ingredients

• 2 ripe mangoes
• 1 green chilli chopped
• ½” ginger chopped
• 2 tsp coriander powder
• ½ tsp turmeric
• 2 dry red chillies
• ¼ tsp mustard seeds
• ¼ tsp cumin seeds
• ¼ tsp of kalonji
• ¼ tsp fenugreek seeds
• ½ tsp fennel seeds
• ¼ tsp hing
• ½ tsp aamchur
• 2 tbsp oil
• Salt to taste

Rajasthani aam ki subji

Method

• Cut the mango into cubes. In three tbsp of water mix the chilli powder, coriander powder and turmeric. Very lightly crush the mustard, cumin, kalonji, fenugreek and fennel seeds with a mortar and pestle.
• Heat oil, and add the crushed seeds, dry chillies and hing. Now add the spice water mix and sauté till the masala is lightly roasted. Add a cup of water and boil. Now add the mangoes, green chilli and ginger. Bring to a boil and add aamchur. If the gravy is too thick add some more water.
• Do not stir too much and serve with roti.

Mango Salsa 2.0
Ingredients

• 3 ripe but firm mangoes
• ½ small raw mango
• 1 medium red capsicum
• ½ onion
• 1 tomato
• ¼ cup coriander
• 2 green chillies
• 1” piece of ginger
• ¼ tsp pepper
• ½ tsp chilli flakes
• 2 tsp lemon juice
• 2 tsp olive oil
• Salt to taste

Mango Salsa 2.0

Method

• Dice the mangoes and tomato.
• Finely chop the raw mango, capsicum, onion, coriander, green chillies and ginger. Mix everything together. Refrigerate for an hour or so to bring all the flavours together.
• You can serve the salsa with chips, nachos, savoury biscuits or even pakodas.
• Or you can combine it with chilled lettuce leaves and grilled paneer to make lettuce mango wraps.
• You can also top papdis with salsa, sprinkle some chaat masala, green chutney and sev for an awesome variation.

Mango chicken curry
Ingredients

• ½ kg boneless chicken, cut into small pieces
• 2 ripe mangoes, peeled and diced
• 1 large onion, chopped
• 1 red bell pepper
• 3 tbsp cooking oil
• 2 tbsp ginger-garlic paste
• 2 tbsp curry powder
• ½ tsp cumin powder
• 2 tbsp apple cider vinegar
• 1 cup coconut milk
• ½ cup fresh cream
• Salt to taste
• 1 tsp crushed pepper
• Chopped coriander of garnishing

Mango chicken curry

Method

• Heat oil in a pan and add chopped onions and bell pepper. Sauté until soft. Add the ginger-garlic paste, curry powder and cumin powder, and cook for three to four minutes.
• Add the vinegar, coconut milk, and half of the chopped mangoes to the pan. Simmer for about 15 minutes, stirring occasionally. Remove pan from heat.
• Pulse the mixture into a purée and sieve it in a pan.
• Add the chicken pieces to the purée. Return to a low simmer. Cover the pan and cook the chicken for 8-10 minutes.
• Add the remaining mangoes to the pan, along with the cream. Cook on simmer for another minute or two, uncovered. Do not allow it to boil or the cream with curdle. Add salt and pepper to taste. Garnished with chopped coriander.

Aamba rice
Ingredients

• 1 cup cooked basmati rice
• 2 cups ripe mango pulp
• ½ litre milk
• 2 tbsp ghee
• ½ cup condensed milk
• ¾ cup sugar
• 1 tsp cardamom powder
• 15-20 cashewnuts and raisins, chopped

Aamba rice

Method

• In a pan, heat the ghee and fry the cashewnuts and raisins till golden in colour. Keep it aside.
• In the same pan, add the milk and after it comes to a boil add cooked rice and cardamom powder. Let the milk thicken.
• Now add the mango pulp and sugar, and let it cook for five minutes, till the mixture thickens a little more.
• Add the condensed milk and half the quantity of the dry fruits, keeping some aside for garnishing.
• Once the rice mixture leaves the sides of the pan and comes together, take it off the heat.
• Garnish with the remaining dry fruits. You can serve it either warm or chilled.