The king of fruits – mango – has taken the centre stage, let our kitchens buzz with some delectable mango delights. Let’s get on to work and create some magical treats with the season’s choicest mangoes and aim for a mangolicious summer!
Chicken Pasta in Creamy Mango Sauce
Ingredients: 250 gm pasta of your choice, olive oil – as per preference; two chicken breast halves diced in cubes, 1 big onion rings, 1 capsicum strips, 4 big cloves of garlic, half inch ginger mince, 1 peeled and deseeded mango, 40 ml fresh cream (Amul, MotherDairy), Salt and pepper to taste, good serving of any cheese, coriander, parsley for garnish.
Directions: • In a large vessel, boil pasta in salted water, cook for about 10 minutes, until al dante, drain and keep aside. • Heat about half the quantity of the olive oil in a large pan over medium heat. Now put chicken in the pan, let the juices flow and wait for it to turn tender. You can now remove this away from the heat and set aside. • Heat the rest of the olive oil in a pan, saute onion and pepper till they turn until tender. Now, mix the garlic, ginger, and mango, continue to cook. Keep stirring till the mango turns mushy. Gradually add the cream into the pan and cook for good five more minutes. • Add the tender chicken in to the pan and gently stir in the pasta. You can add an array of seasonings such as oregano, chilly flakes, thyme, along with salt and pepper. • Let the ingredients blend well or cook for 2 more minutes. Add a good handful of cheese and garnish with coriander or parsley. Serve with love.
Spicy and tangy Paneer Mango Masala
Ingredients: Paneer – 250-300 grams, Mustard oil – 2 tbsp, 2 big onions, 3 big tomatoes 3-4 cloves of garlic, ginger crushed about half an inch, chilly paste – 2 teaspoons, Indian masalas – jeera, hing haldi, red chilli powder, coriander, garam masala, kasturi methi etc, salt as per your taste, Fresh Mango puree – half a cup, Cream – 50 ml.
Directions: In a kadhai, heat mustard oil, and add a spoon full of jeera, let it splutter, then add a pinch of hing or asafoetida. • Now add the crushed garlic, saute for a minute and then add onions, green chilly paste, and ginger. Let it settle in the pan for good 5 minutes. • Add pureed tomatoes and saute for 2 minutes. Add salt to taste and cover the pan for 2-3 minutes for oil to separate. • Now add all the masalas, and roast for another minute before adding the pureed mango. Mango will give a heady aroma to this already fragrant mixture. •After a couple of minutes add the cream and mix for 4 minutes, for the mushy mixture to be ready. Add cubed paneer, kasturi methi and a little water. • Do not make it too runny, so add water accordingly. Let it boil for 8-10 minutes. Serve with piping hot butter naans or ghee laden chappatis.
Tangy Raw Mango Pulao
This Summer, You must try this yummilicious south Indian delicacy, that is an apt lunch box dish as well. You can add variations to this rice by making it spicy for yourself or minus the chillies for children. Let’s begin with jotting down the Ingredients that are: 1 raw mango (any variety), 2 cups of cooked rice, 2 tbsp olive oil, Indian masalas as per taste, Salt as per taste. For Tadka: Curry leaves, A few green finely chopped chillies , 2 whole dry chillies, half tsp mustard seeds and a pinch of hing, 1tbsp a mix of chana dal and urad dal, a handful of groundnuts.
Directions: Wash the mango, peel the skin and grate it. In a kadhai, heat some olive oil, add curry leaves, whole red chillies, add a pinch of hing along with mustard seeds, groundnuts, green chillies and the dals. • Add the grated mango after a minute and keep sautéing. • Add the masalas, and keep stirring till the mango turns a little gooey and mushy. • Now add the rice and salt, toss the mixture a little and cover the kadhai with a lid and let the flavours mingle for 5 minutes. Serve with love!
Mango and Orange Smoothie
Ingredients: Around 1 cup of mango pulp, half a cup orange juice, sugar as per taste, quarter of a cup chilled fresh curd, half a cup vanilla ice-cream
Directions: • Combine all the ingredients in a juicer or mixer and blend till the mixture is smooth. • Place 2 tbsp of crushed ice into 2 individual glasses and pour equal quantities of the smoothie into each glass.
Ingredients: Half a cup of all purpose flour or maida, 1/4 cup of cornflour, a little milk to make the batter, a pinch of salt, oil for cooking. For the mangolicious filling : Take a cup of juicy mangoes along and half a cup of fresh cream, 2 tsp of sugar.
Directions: To make the pancakes: Combine all the ingredients (maida + corn flour +milk + salt) in a mixing bowl to make a smooth batter. • Preferably take a non-stick pan and grease it with a little oil. • Pour a ladle full of batter over the pan and spread like a dosa. • Drizzle a little oil till the pancake turns a little golden from both the sides. • Now, fold the pancake to make a semicircle and spread a little fresh cream and sprinkle a little sugar on it. • Turn the folded pancake upside down and cook on a medium flame for 30 seconds. Topple the pancake with mangoes mixed in fresh cream. Serve immediately.
Mango Cocktail recipes coming up really soon!!! Keep a close watch, only on http://www.lifeconfluence.com