Food digest
Make a delish 5-course mango meal
Yellow there! While the supreme summer fruit is best known as a sweet treacly treat, mangoes are also used in savory meals, appetizers and beverages to enhance flavors through its underlying tangy, succulent taste. Here’s introducing you to a 5-course sweet and savory mango meal which is superbly elaborate, extremely delicious and is no aam baat.Mango chaatMake your meal mango-ficient with this no-cook, no-hassle mango chaat recipe. A bomb of sweet, savory, tangy and umami flavors, this snack is a perfect way to add an appetizing spice to your meal.To make this, first prepare the base of the chaat by mixing 1 cubed raw mango, 1 red onion, 3 tbsp peanuts and raisins and 2 tbsp lime juice with 2 tbsp green chutney and ½ tsp salt. Next, add in 3 cups corn flakes and 2 tbsp finely chopped cilantro. Mix ingredients togethet thoroughly and serve!
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Raw mango dalBrimming with the tangy taste of mango and smoky tadka of curry leaves, the raw mango dal is just the fusion main course you need this summer. All you need to do to cook this is roast 300 g of pre-soaked toor dal. Add in yellow chilli powder, 3 tsp ginger and garlic paste, ½ tsp turmeric powder and water, and cook in a kadhai. Then, add in 1 diced raw mango, salt and lemon juice. As this dal cooks, prepare tempering with 1 tsp ghee, some curry leaves, 1 tsp mustard and cumin seeds, 2-4 whole red chillies, 1 tbsp garlic, chopped and salt. Once the dal is done, add a splattering of the tempering in and serve!
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Mango kachumberA rainbow of colors and a harmony of taste, this little mango side dish can be made with a few handy ingredients in under 15 minutes. Add 1 finely diced mango and onion to a bowl with chopped coriander leaves and ½ a red chilli. Squeeze over the juice of 1 lime, ½ tsp kalonji seeds, mix and let it rest for 10 minutes. Then, serve!
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Aam jholMove over the ancient aam panna to try this modernist, thirst-quenching aam jhol which is sugar, spice, and everything nice. Char 1 unpeeled mango on a girdle and then let it rest in an ice bath. Then, peel off the burnt skin and chop the fruit into even pieces. Then add this in a blender with 5 tsp sugar, some mint leaves, ½ tsp black rock salt, water and blend. Strain this into a glass, add roasted cumin powder, ice cubes and lime wedges. Serve cold.
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Mango kulfiEasy, quick, and exquisite, this Indian summer decadent delicacy is a melt-in-your-mouth recipe which is also a real crowd pleaser. All you need to do is, extract the pulp from 2 ripe mangoes and add it into a blender with 1 ½ cups evaporated milk, 2 ½ cups thickened double cream, 1 ¾ cups sweetened condensed milk and 2 tbsp almond meal. Blend until smooth, then, transfer to kulfi moulds and freeze overnight. Enjoy these as a post dinner dessert or an evening snack!
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