Mango mania is the second biggest thing this season after elections of course and what better way to celebrate mangoes than at the most loved thali place of Khandani Rajdhani, come and enjoy the delicacies prepared
Below are the recipes by Maharaj Jodharam Choudhary, corporate chef: Khandani Rajdhani
Mango Sabudana Kheer
Ingredients:
- Sabudana – 50 Gms
- Milk – 500 Ml
- Ripe Mango – 100 Gms
- Sugar – To Taste
- Mango Puree – 100 Ml
- Roasted Cardamom Powder – 2 Gms
- Roasted Unsalted Almonds –15 Gms
- Roasted Unsalted Cashew – 15 Gms
Method:
Soak the Sabudana overnight with level water. Take a pan with some water and add the Sabudana and bring to boil.
Now add the Milk, Cardamom & the sugar to it.
Cook the mixture till it gets thick. Now add the Mango puree and the mango cubes.
Now add the roasted nuts to the Kheer.
Can be served warm & chilled as well.
Kacchi kairi Chinese Bhel
Ingredients:
- Chinese Bhel Fried Noodles – 100 Gms
- Red Cabbage – 10 Gms
- Spring Onion – 10 Gms
- Coloured Peppers – 10 Gms
- Raw Mango – 10 Gms
- Schezwan Sauce – 25 Gms
Method:
Cut all the vegetables into very fine shreds,
Take all the ingredients into a mixing bowl, except the spring onions. Mix well.
Garnish with the spring onions.
Mango Jalapeno cheese lifafa
Ingredients Filling:
- Cottage Cheese – 200 Gms
- Processed Cheese – 100 Gms
- Jalapeno Peppers – 20 Gms
- Ripe Mango – 50 Gms
- Chilli Flakes – 2 Gms
- Oregano Dry – 1 Gms
- Salt – To taste
- Black Pepper Crushed – 5 Gms
- Fresh Corriander – 20 Gms
Whole wheat Chapatti – 3 Pcs
Filling Method:
Take a dry bowl; Grate the cottage cheese and the processed cheese with a fine grater in the bowl.
De-seed the Jalapeno Slices and roughly chop them, place them on a clean kitchen towel and squeeze out the juice, add then to the mix.
Add the rest of the ingredients apart from the mango and mix well.
Check for seasoning, cut the ripe mango into small cubes and fold then in the mixture carefully, careful not to mash them.
Take one chapatti and place some of this mixture in the centre of the chapatti.
Fold the sides of the chapatti like and envelope and paste the side with flour slurry.
Deep fry the parcels in medium hot oil until the chapatti casing is crisp.
Cut the parcel diagonally and serve with Green chutney and Schezwan sauce.
Garnish with some grated processed cheese.
Mango Pizza Dhokla
Dhokla Ingredients:
- 1. Rice Flour – 200
- 2. Urad Dal – 30 Gms( Soaked)
- 3. Yoghurt – 100 ML
- 4. Sugar – To taste
- 5. Oil – 2 Tsp
- 6. Citric Acid – 4 gms
Dhokla Tempering ingredients:
- 1. Sugar – To Taste
- 2. Oil – 4 Tsp
- 3. Mustard Seeds – ½ Tsp
- 4. Asafoetida ( Hing) – 1 Pinch
- 5. Water – As Needed
- 6. Salt – To taste
- 7. Lemon Juice – 1 Tsp
- Pizza Topping:
- 1. Aamras – 200 gms
- 2. Pomegranate – 50 gms
- 3. Amul grated Cheese – 100 gms
- 4. Fresh Ripe Mango Cubes – 50 gms
- 5. Coloured Red and Green pepper Dices – 50 Gms
- 6. Chaat Masala – 2 gms
Method.
Blend together the rice flour, Soaked Urad Dal, yoghurt, sugar and 1 tsp oil into a smooth paste.
Add enough water to make the batter into dropping consistency.
Add asafoetida and leave to ferment overnight.
Add the Citric Add to the fermented batter.
Keep a steamer over the stove for water to boil.
Line the moulds with oil and pour the batter, cover and steam for 20 minutes, Remove and cool down.’
Cut the Dhokla into 3-inch diameter circles with a round cutter.
Heat oil in a pan, add mustard seeds and red pepper and let them crackle, once they crackle add some water in the tempering.
Bring this water to boil and pour over the Dhokla.
Spread a generous amount of Aamras over the cut Dhoklas.
Add the rest of the toppings.
Serve warm.
Palak aamras chaat
Ingredients:
- Spinach Leaves – 10 Pcs
- Diced Onion – 20 Gms
- Diced De-seeded Tomato – 20 Gms
- Imli Chutney – 10 ML
- Nylon Sev – 15 Gms
- Fresh Corriander – 10 Gms
- Roasted Moong Dal – 15 Gms
- Pomegranate Seeds – 10 Gms
- Aamras – 50 Gms
- Chaat Masala – 2 Gms
- Black Salt –1 Gm
- Corn Starch – 20 gms
- Besan – 20 Gms
- Ajwain – 1 Gm
Method:
Take spinach leaves and pat them dry. Make a runny batter with the corn starch, besan, ajwain, salt.
Dip the spinach leaves in the batter and deep fry them till crisp.
Place the deep-fried spinach leaves on the service platter, sprinkle some Chaat masala, Black salt on the leaves.
Top the crisp leaves with the onion, tomato, and pomegranate.
Drizzle the leaves with Tamarind Chutney and Aamras
Garnish the Chaat with fresh Corriander leaves, nylon sev & roasted Moong Dal.
Mango Gulkand Malpu
Mango Gulkand Malpua
Ingredients:
- All Purpose Flour – 200 Gms
- Fennel Seeds – 1 Tsp
- Green Cardamom – 1 Tsp
- Ghee – 1 Cup
- Water – 250 Ml
- Khoya – 50 Gms
- Semolina – 100 Gms
- Baking Powder – ½ Tsp
- Milk – 500 Ml
- Sugar – 250 Gms
- Saffron – As Required
- Aamras – 100 ml
Gulkand Mix
- Gulkand – 100 Gms
- Kolkata Paan – 3 Pcs
- Rose Syrup –50 ml
Method:
To prepare the sugar syrup, place water in a pan over medium flame.
Add sugar in it and stir until fully dissolved. Then add 2-3 tsp milk and stir again, after a few minutes remove the scum that rises to the top.
Once the sugar syrup is thick, remove the pan from the flame and keep aside.
Mix Maida, rava, khoya, baking powder, fennel seeds, cardamom powder and milk.
Ensure that the mixture has a pourable consistency and is not too thick.
Once the batter is ready, keep it aside for few minutes so that the flavour of spices and herbs are fully absorbed.
