Ramadan Delights: Fruity Fun - Mad About Mangoes

Mango Coconut Kulcha

Ingredients

• Vishal Rane Head Chef, La Porte des Indes Restaurant, The Address Dubai Mall

  250 gm plain white flour

• 1 pinch of salt

• ½ tsp bicarbonate of soda

• 1 tbsp yoghurt

• 125 ml whole milk

• 1 tbsp sugar

• 1 ½ tbsp sunflower oil

• 100 ml mango pulp

• 150 gm desiccated coconut

• 3 tbsp sugar

• ½ tsp cardamom powder

• Butter, to brush

Method

Put the flour, salt and bicarbonate of soda in a bowl and mix well.

In another bowl, whisk the yoghurt, milk and sugar together, then stir this mixture into the flour mixture to form a soft dough. Place the dough on a flat, lightly floured surface and knead for 3 mins.

Add the oil and knead for 2 more mins, then cover with cling film and set aside.

Preheat oven to 240°C.

Mix together the mango pulp, desiccated coconut, sugar and cardamom powder until the mixture is firm.

Divide the dough into 12 equal portions. Flatten each one with your hand, stuff the dough with a little mango and coconut mixture and seal the dough to make a stuffed ball. Rest for 5 minutes.

Flatten the stuffed dough with a rolling pin to make a flatbread. The flattened dough should be about ¼-inch thick.

Bake in the preheated oven for 5-7 mins until the kulcha is scorched brown in patches on the outside.

Brush the kulcha with butter and serve hot.

Ingredients

• 2 tbsp sunflower oil
• 1 tsp cumin seeds
• 2 garlic cloves, peeled and chopped
• 1 medium onion, cut into 2 cm cubes
• 300 gm okra, cut into 2 cm pieces
• 1 tsp red chilli powder
• ½ tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 ½ tsp dry mango powder (amchur)
• Salt to taste
• 6-8 cherry tomatoes, halved
• 10 water chestnuts, halved
• 40 gm fresh coriander, chopped

Method

Heat oil in a wok and add cumin seeds; when they crackle, add garlic and sauté till golden.

Add the diced onion and sauté for half a minute. Add the okra and cook further; after a minute, add all the powdered spices and continue to stir-fry the okra till cooked.

Season with salt, add the cherry tomato and water chestnut halves, garnish with the chopped coriander and serve hot with roti or paratha.

Ingredients

• 2-3 tbsp sunflower oil
• 1 tsp mustard seeds
• 1 sprig curry leaves
• ½ medium onion, chopped
• 2 green chillies, seeded and cut into (matchstick) strips
• 2-3 garlic cloves, peeled and finely chopped
• ½ tsp turmeric powder
• 400 ml coconut milk
• 16 medium prawns, shelled and heads removed
• ½ medium green mango, flesh cut into matchstick strips (julienned)
• Salt to taste
• Juice of ½ lime
• Fried curry leaves, to garnish

Method

Heat the oil, add the mustard seeds and cook for a few seconds until they splutter.

Add the curry leaves, followed by the chopped onion and green chillies.

Sauté until the onion is translucent, then add the chopped garlic and sauté for a further minute.

Lower the heat and add the turmeric powder, followed by the coconut milk, prawns and julienned mango.

Add salt to taste and cook gently for 3-4 minutes.

Squeeze in the lime juice.

Serve, garnished with fried curry leaves.

Ingredients

• 1 ripe Alphonso mango

• 1 green chilli, deseeded and finely chopped

• 1 fresh red chilli, deseeded and finely chopped

• 25 gm onion, finely chopped

• 20 gm fresh coriander, chopped

• 1 tbsp lime juice

• Salt to taste

• 8-12 asparagus spears

• 1 tbsp sunflower oil

• 8 king-sized scallops

• Sea salt to taste

• Cress, to garnish

Method

Peel the mango and cut into small dices, squeeze the pulp from the remaining mango and set aside.

Mix together the diced mango, mango pulp, green and red chillies, onion, coriander, lime juice and salt.

Peel and blanch the asparagus and set aside.

In another thick-bottomed pan, heat the oil and sear the scallops on both sides for about 30 seconds. Season with sea salt.

To serve, place the asparagus on a plate and drizzle the mango salsa over it. Then place the scallops over the asparagus, and garnish with cress.

Ingredients

• 750 gm boneless chicken thighs, cut into 1-inch cubes

• 30 gm ginger-garlic paste

• 1 tsp lemon juice

• Salt to taste

• 400 gm coriander leaves

• 3 green chillies

• 1 tsp cumin seeds

• 1 medium green mango

• 2 tbsp sunflower oil

• 2 red onions, sliced

• Coriander, chopped, to garnish

Method

Rub the chicken cubes with ginger-garlic paste, lemon juice and salt, and set aside for 30 mins.

In a blender, blend together coriander leaves, green chillies, cumin seeds and chopped green mango until smooth.

Apply the coriander paste to the chicken and set aside for another &30 mins.

Heat the oil in a pan. Add the sliced onions and sauté until light brown. Add the marinated chicken and cook on a gentle heat until done.

Check seasoning, then garnish with chopped coriander and serve hot with rice or bread.

Ingredients

• 4 sheets gelatine leaves

• 400 ml double cream

• 500 gm fresh mango pulp

• 250 gm sugar

• 2 tsp cardamom powder

• Fresh mango, to garnish

Method

Soak the gelatine leaves in cold water.

Heat the cream in a pan.

Add mango pulp, sugar and cardamom powder; whisk well.

Squeeze the excess water from the gelatine leaves and add it to the cream mixture; whisk well.

Pass the cream mixture through a strainer.

Set the mixture in desired bowls or glasses and refrigerate.

Serve the mango panna cotta chilled, garnished with fresh mangoes.