Follow my blog with Bloglovin
Friday , 21 September 2018
Breaking News

Summer Savories with Seasonal Mangoes

Transport yourself to a tropical paradise with these luscious mango recipes. All you need to do is, bring home some succulent mangoes to prepare his innovative and easy to make recipes to relish all season long.
Please find below the avante garde mango recipes that will be of interest to you… 

Mango and Pistachio Opera (serving 4 people)

mango and pitchtario opera

Ingredients

  •  Opera Sponge
  • Icing sugar                     720 gms
  • Almond Powder            840 gms
  • Flour                             240 gms
  • Egg white                     24 No
  • Egg                              24 No
  • Castor sugar                 360 gms
  • Melted Butter                180 gms
  • Vanilla Essence              50 Ml

Chocolate Ganache

  • Fresh Cream                 1 Kg
  • Dark chocolate 2 kg     

Butter Cream

  • Yolk                             20 No
  • Sugar                           600 gms
  • Water                            200 ml
  • Butter                            900 gms

Mango Curd

  • Butter                            150 GMS
  • Egg yolk                       5 No
  • Sugar                           250 gms
  • Custard Powder                         30 gms
  • Lemon Zest                    1 No
  • Mango Pulp                  200 ml 

Procedure:- 

Opera sponge cake Method: 

  • Put oven rack in middle position and preheat oven to 425°F. Beat whole eggs in a large bowl, and then add almond flour and Castor sugar and mix until just combined. Resift cake flour over batter and gently fold in.
  • Beat egg whites in a bowl with cleaned beaters at medium speed until foamy.
  • Fold one third of whites into almond mixture to lighten, and then fold in remaining whites gently. Bake until very pale golden, 8 to 10 minutes.

Make chocolate ganache:

  • Take sauce pan, heat the cream and add chocolate. Whisk it nicely.

Make buttercream:

  • While syrup boils, beat yolks in a large bowl with cleaned beaters at medium speed for around one minute until become cold.
  • Put butter slowly and fold it nicely. To make it smooth butter cream.

Mango curd: 

  • Take a sauce pan, heat the mango puree add sugar, pectin and corn starch, cook around two minutes, add butter and blend. And cool it. So that it will get thick. 

Assemble Cake:

  • Put sponge square on a plate, then brush generously with one third of coffee syrup. Spread half of butter cream evenly over top with cleaned offset spatula, spreading to edges.
  • Arrange both cake strips side by side on top of first layer, then brush with half of remaining coffee syrup. Spread half of glaze evenly over top, spreading just to edges.
  • Now put a layer of mango curd over the second layer of sponge, top with remaining cake square and brush with remaining coffee syrup. Spread remaining buttercream evenly over top, spreading just to edges. Again the second layer of sponge goes like same first one after that will spread mango curd in second layer. Again we have to put the sponge as first one, at last we will spread chocolate ganache, at last glaze and ready to serve.

Mango Dome with strawberry Jelly (serving 4 people)

mango dome strawberry

Strawberry Jelly 

  • Strawberry Puree           1000 gms
  • Sugar                           200 gms
  • Agar Agar                     10 gms

 Mango Bavaroise

  •  Mango Pulp                  400 ml
  • Gelatin                          21 gms
  • Milk                              100 ml
  • Milk Powder                  40 gms
  • Whipped cream              675gm

Sable

  • Flour                             800 gms
  • Sugar                           175 gms
  • Baking powder              40 gms
  • Butter                           500 gms
  • Fresh cream                  625 gms
  • Salt                              4 gms

 Procedure:-

  • Make a strawberry jelly by heating the strawberry puree and mixing sugar and agar agar. And pour it on the dome shape mould. And cool it.
  • Make mango Bavarois by mixing all ingredients and fold it in whipped cream, now put it in dome shaped mould before it get set put strawberry jelly in between.
  • Make a sable by kneading dough with the above ingredients, roll it and cut it into round shape and bake it. After getting cool put the dome over the sable.

 

Kacche Aam ka Mahi

kacche aam ka mahi

Ingredients

  • Fish                                             180gms
  • Raw mango                                  100gms
  • Whole jeera                                  10gms
  • Whole red chilli                             5gms
  • Turmeric powder                           5gms
  • Jeera powder                                5gms
  • Red chilli powder                          3gms
  • Salt                                              3gms
  • Onion                                           200gm
  • Tomato                                        80gms
  • Oil                                                10ml
  • Mustard seed                               2gms
  • Sugar                                           10gms
  • Coconut milk                                15ml
  • Garam masala                              2gms

 Procedure:

  • Heat oil in a pan and add in the mustard seeds and fenugreek seeds. Let the mustard seeds splutter. Add in the ginger, green chillies.
  • Add in the onions and fry till the onions are soft.
  • Take a small cup and add in the masala powders to the cup. Turmeric powder, red chilli powder and coriander powder. Add water and make a paste.
  • Add the paste, tomato and the salt to the pan. Sauté for a couple of minutes. Add in the mangoes and a cup of water. Let it come to a boil.
  • In the meantime, grind the coconut with about half a cup of water to a smooth fine paste. Add it to the pan.
  • Add in the fish pieces and let the curry simmer for 10-12 minutes on medium flame. Remove from heat and let it rest for 15 minutes before serving.

 

Karri Murgh Tikka

karri murg tikka 

Ingredients

  • Chicken leg boneless                    180gms
  • Raw mango                                  100gms
  • Ginger                                          10gms
  • Garlic                                           10gms
  • Green chilli                                   8gms
  • Salt                                              5gms
  • Turmeric powder                           5gms
  • Garam masala                              2gms
  • Jeera powder                                5gms
  • Lemon                                          10gms
  • Besan                                          20gms
  • Egg                                             1no
  • Mint                                             15gms
  • Coriander                                     20gms
  • Curd                                             100gms

Procedure:                                                   

  • Make the marinade by mixing all the ingredients. Boil the mangoes and make puree of it.
  • Now add chicken and keep it overnight.

Now arrange marinated chicken in skewer and cook it in tandoor. Serve it hot.

By: LOKESH JARODIA

Comments are closed.

Scroll To Top
badge