Mango Fiesta special at Treehouse Hotels & Resorts

Recipe By Chef Jay kumar Sinha

Mango Phirni

Ingredients

· 50 grams basmati rice

· 1 teaspoon desi ghee

· 1 litre full cream milk

· 1 pinch of saffron

· 100 grams sugar

· 100 grams mango puree

· Mango Cubes, Pista, Mint leaves (for garnish)

Method

1. Rinse 50 gm basmati rice 2-3 times with water and soak it in 1 cup of water for an hour. Drain the water and add the rice to a blender. Blend to make a paste.

2. Heat 1 teaspoon ghee in a heavy bottom pot over medium-high heat.

3. When the ghee is hot and shimmery, add 1 litre full cream milk to the pot and bring it to a boil. Stir frequently throughout cooking to avoid scorching at the bottom of the pan. Once the milk comes to a boil, reduce the heat to low.

4. Add the rice paste and 1 pinch of saffron strands to the pot and cook until the milk is reduced (40-45 minutes). Stir frequently. Keep scraping the sides of the pan at regular intervals and add the solidified milk back to the pan.

5. Once the milk has reached the desired thickness, add 100 gm sugar and cook for a minute. Remove the pan from the heat and cover it with a lid to prevent the formation of a cream layer on top. Let the phirni cool down to room temperature.

6. Once cooled, add 100 gm mango puree to it and mix well. Stir well until the sugar is dissolved.

7. Garnish with mango cubes, mint leaves & pista and serve cold.

Coconut Mango Smoothie

Ingredients

· 1 Alphonso Mango

· 1 Cup Fresh Tender Coconut Malai

· 2 Tablespoons Honey

· 50 Gm Mango Ice-Cream

· Pinch of Ground Cinnamon Powder

Method

1. First, rinse and peel 1 small to medium alphonso mango. Chop the mango flesh into small cubes. You will need 1.5 cups of chopped alphonso mango cubes total. Add the chopped cubes to a blender or mixer jar.

2. Add 1 cup of fresh tender coconut malai,1 scoop mango ice-cream and 2 tablespoons honey.

3. Sprinkle a pinch of ground cinnamon powder into the blender jar.

4. Blend to a smooth consistency.

5. Serve coconut mango smoothie in a glass.

6. Garnish it with fresh mango slices and mint leaves.

Mango Kofta Curry

Ingredients

For the Kofta

· 2 mangoes, peeled and chopped

· 1 tsp fennel seeds (saunf) powder

· 1 tsp cumin seeds (jeera) powder

· 200 gms paneer (cottage cheese)

· Grated 50 gms cornflour

· oil for deep frying

For the Gravy

· 1 tbsp oil

· 2 tsp garam masala

· 2 tsp melon seeds

· 1 tsp cumin seeds

· 1 finely grated nutmeg

· 250 gms cashewnut paste

· 1/2 cup boiled onion paste

· 150 ml curd

· salt to taste

Method

For the Koftas

1. Combine paneer and cornflour and mix well. Divide the mixture into small equal portions and shape them into flat round koftas. Keep aside.

2. Combine the mangoes with fennel seeds and cumin seeds powder and mix well.

3. Make a depression at the centre of each paneer koftas and place a portion of the mango mixture and seal and roll well.

4. Similarly prepare all the koftas.

5. Heat the oil in a kadhai and deep fry the koftas till they turn golden brown from all sides.

For the Gravy

1. Heat the oil in a kadhai, add garam masala and the other spices and sauté for 30 seconds.

2. Add the boiled onion paste and sauté till the onion paste gets cooked without colouring.

3. Add the cashew paste and salt and sauté for some more time.

4. Add the curds and cook for 2 minutes.

5. Cut the koftas into two (length wise) and add to the gravy delicately.

6. Serve hot.

Mango Spinach Salad

Ingredients

Dressing

· 2 tablespoons olive oil

· 1 teaspoons lemon juice

· 2 onion cut in round slice

· 1 tablespoon honey

· 1 tablespoon toasted sesame seeds

· Salt and black pepper to taste

Ingredients for salad

· 10 spinach petals

· 1 red mango sliced

· 5 pcs almond flakes

· Thinly sliced small 1 raw mango

Method

1. Wash spinach thoroughly with running water. Remove and discard broken leaves and tough stems. Tear large pieces into bite size.

2. Add sesame seeds into a small pan and cook over medium heat. When the pan turns hot, turn to medium low heat. Stir and cook the sesame seeds until they turn slightly golden. Transfer to a plate and spread to cool. Add the almond flakes into the same pan. Toast and stir until both sides turn golden brown. Transfer to another plate to cool.

3. Mix all the ingredients for the dressing in a small jar. Shake to combine. Add all the ingredients for the salad into a large bowl. Serve immediately.

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