In the season of mangoes Khandani Rajdhani brings out its most-loved annual festival – Aamlicious, so while invites will be sent later for the same, please see few recipes from its rotational menu.
By Maharaj Jodharam Choudhary, Corporate Chef, Khandani Rajdhani
- Khatta Meetha Samosa
- Makai Kairi Dhokla
Khatta Meetha Samosa
For the pastry
2 cups maida
¼ cup Ghee
Salt to taste
For the filling
¼ cup bikaneri sev
1 tsp dry coconut
1 tbsp coriander seeds
1 tbsp fennel seeds
½ tsp cumin seeds
1 tbsp chopped cashew
1 tbsp raisins
½ tsp haldi
1 tsp red chilli powder
½ tsp garam masala powder
1 cup boiled potatoes
1 tbsp chopped onion
2 tbsp chopped raw mango
1 tsp chopped coriander
½ tsp sugar
Oil for frying
Method
1. Mix Maida, salt and ghee in a large bowl. Knead the mixture into a soft dough by adding little warm water. Cover the dough with a wet muslin cloth and keep aside for 30- 45 minutes
2. For the mixture – in a pan add little oil. Add the cumin seeds. Once the seeds crackle then add the fennel seeds and coriander seeds. Roast for few minutes. Add the cashew and raisins and cook again for 1-2 minutes. Add the onion, salt and allow It to cook. Add the dry coconut, turmeric
powder, red chili powder, garam masala, grated raw mango, potatoes and cook for 1-2 minutes.
3. Add the crushed ghatiya, chopped coriander, sugar and pinch of salt. Mix the mixture and
keep aside
4. Take the dough and divide it into equal portion ball. Roll each ball into thick puri. Divide the puri into two portions with a knife.
5. Take one portion and fold it over giving it a cone shape. Press the other end on top to stick two ends to each other .press it lightly
6. Now take the cone, fill it with the mixture and apply little water and seal the sides. Keep it aside
7. Take a deep frying pan and heat the oil. Fry the samosa until Golden brown.
8. Once it is ready to take it out of the pan and drain it on absorbent paper
9. Serve hot with Kairi Kanda Chutney.
Kairi Makai Dhokla
½ cupMakai flour
¾ cup Rava / semolina
2 tbsps Besan
1 cup Raw mango puree
Buttermilk – 1 cup + 1 cup to make mango puree
1 tbsp ginger garlic green chilli paste
Salt – to taste
1 ½ tspEno fruit salt
INGREDIENTS FOR SEASONING
2 tbsp Cooking oil
1 tsp Mustard seeds
¼ tsp Asafetida powder –
For Garnishing
2 tbsp Freshly grated coconut
2 tbsp Coriander leaves chopped
Raw Mangoes Grated
METHOD:
- Grate raw mangoes and blend it with one cup of buttermilk and keep aside.
- Take a bowl to add maize powder, ginger garlic green chili paste, semolina, besan, salt, mango puree and remaining one cup of buttermilk and keep aside for 30 minutes.
- Meantime grease a pan to steam the batter.
- If you feel the batter is thick after 30 minutes add some more buttermilk. Should be in idli batter
consistency. - Add a ½ tsp of Eno fruit salt with one tablespoon of water and mix well it with the above batter.
- Pour the batter into the greased pan and steam immediately for 15 to 20 minutes.
- Meantime heat oil in a pan and add mustard seeds, asafetida powder.
- Allow it to cool and make square pieces and garnish it with seasonings, coriander leaves and grated
coconut and grated raw mango - Mango maize dhokla is ready to serve.
- Serve with coriander chutney or sweet chutney.
