Think summer and what do you think? Obviously, mangoes! Oh, and that crazy summer heat too. But mangoes are one of the most loved and the most eaten fruits. It is after all, the king of all fruits! And while we are sure you enjoy digging into your summer mango milkshakes, mango juices, aamras, aam panna, pickles or just eating the slices and licking the juice off your fingers, there are some innovative ways to eat mango too! Mangoes are a versatile fruit and can be paired with multiple Indian dishes or added to dishes to give them a quirky twist and create a whole new dish! What’s more, cooking with mangoes is easy too! Wondering what and how you can use mangoes to add that fun element to your cooking? Check out these amazing recipes that Chef Maharaj Jodharam Choudhary – Corporate Chef, Khandani Rajdhani has put together for you and enjoy!

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1. Mango Kofta Pulao

Mango Kofta

Ingredients:

• 4 Tsp Oil
• 1 Tsp Corn Flour
• One TspJeera
• One Cup Paneer
• I Tsp Green Chilli
• Few Curry Leaves
• 1 Cup Boiled Basmati Rice
• 1 Cup Ripe Mangoes
• 1 Cup Coriander Leaves
• 2 Bay Leaves
• 2-3 Cloves
• 2 Cinnamon Sticks
• 1 Tsp Ghee
• 1 TspGulabJal
• 1 TspKewda Water
• 1 Tsp Ginger Paste
• 1 TspBesan

Method:

For The Kofta:

• Grate Paneer and add chopped ripe mango, corn flour, a pinch of besan, pinch of elaichi powder, afew pieces of cashew. Mix them all together and make round balls. There’s no need for water as the juice from the mangoes will help set the balls.
• In another bowl, mix cornflour, besan, salt and add a little water . Mix the batter till it forms a thick consistency and there are no lumps.
• Dip the round balls in the batter and deep fry on a medium flame.
• Fryt them till they turn golden brown. Drain them on a tissue and keep aside.

For The Pulao:

• In a pan, heat 1 tsp oil
• Add jeera seeds, curry leaves, bay leaves , lavang, cinnamon sticks, chopped ginger, salt and sauté for few minutes
• Add green chillies and mix
• Add the boiled rice , coriander leaves and mix well
• Sprinkle kewda water , few drops of gulaabjal (rose water)
• Add the Kofta on top and serve hot

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2. Malabari Mango Kadhi

Malabari Mango Kadhi

Ingredients:

• 1 Ripe Mango cut into pieces
• 1 Tsp roasted Jeera
• Shallot Onion – 1 Cup
• Yogurt – 1 Cup
• ½ Tsp Red Chilli Powder
• ½ Tsp Turmeric Powder
• 1 Tsp Coconut Oil
• ½ Tsp Mustard Seeds
• ½ Tsp Fenugreek Seeds
• ½ Cup Coconut – Grated
• 1 Red Chilli – Split
• Few Curry Leaves
• Salt To Taste
• A pinch of Sugar
• Coriander Leaves – Chopped – 1 Tsp

Method:

• Cook the Mango in about ½ cup water for a few minutes.
• While the mango is cooking, grind the coconut, cumin, shallot onion, turmeric, chilli powder to a smooth paste by adding a little water
• Add the ground coconut paste to the mango and simmer for 3-4 mins.
• Beat the curd with 1/2 cup water until smooth, when the mango-coconut mixture has simmered for about few minutes switch off the flame and add beaten curd. Mix well.
• Heat oil in a small pan, for tempering. Add the mustard seeds, fenugreek seeds, red chilies and curry leaves.
• Add the tempered ingredients to the curry, mix well, add salt and serve.

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3. Kairi Chana Dal Dhokla

Kairi Chana Dal Dhokla

Ingredients:

• One cup Chana Dal
• 1 Tsp Eno Salt
• 1 Tsp Lemon Flower
• 1 Tsp Chopped Chilly Green
• 1 Tsp Sugar
• 1 Tsp Till White
• 1 Tsp Refined Oil
• 1 Tsp Mustard Seeds
• 1 Tsp Cumin Seeds
• 1 Tsp Curry Leaves
• Pinch Of Salt
• One Cup Grated Raw Mango
• 1 small cup chopped coriander leaves
Method:

• Wash and soak chana dal for 2-3 hours.
• Drain water and grind it coarsely
• Add Eno salt, lemon flower, salt and mix with little oil.
• Add the grated raw mango and mix the batter.
• Pour the batter on a greased plate and steam.
• Steam for 10-15 minutes over medium flame.
• After 10-15 minutes insert a toothpick or knife and check if it comes clean.
• Cut the Dhokla into medium pieces.
• Heat oil in a pan, add mustard seeds and cumin seeds. Once the seeds crackle add curry leaves, pinch of sugar, lemon juice, chopped green chilli And 1 cup of water. Sauté for few minutes.
• Garnish the Dhokla with the oil-water spiced mixture and sprinkle chopped coriander leaves and serve.

4. Kairi Samosa Ki Sabji

Kairi Samosa ki Subzi

Ingredients:

• 1 Cup Green Peas
• 1 Cup Paneer
• 3 Tbsp Refined Oil
• 1 Tsp Garlic And Garlic Paste
• 1 TspJeera Whole
• 1 tspajwain
• 1 Cup Onion
• 1 TspHaldi Powder
• Few Curry Leaves
• Salt
• 1 Tsp Chopped Chilly Green
• 1 Tbsp Corn Flour
• 1 Cup MawaSada
• 1 TspHing Powder
• 1 Cup Carrots
• 1 Cup French Beans
• 1 Cup Maida Regular
• 1 Cup Raw Mango
• 1 Cup Potato
• 3-5 Cashew
• 2-3 Charmagaj
• 1 Tsp Coconut Dry
• 2-3 Elachi
• 2 Dalchini (Cinnamon Sticks)
• 2-3 Clove (Lavang)
• 2 Bay Leaves (TejPatta)
• 2 Badiyan (Star Full)
• 2 Dagadphool
• 5-6 Black Pepper Whole
• 1 Tsp Coconut Whole
• 1 TspDhaniya Whole
• 1 TspKasuriMethi
• 2 Tbsp Ghee Pure
Method:

For Samosa:

• Combine maida , hot water , salt, ajwain, ghee and knead into a stiff dough.
• Cover the dough with muslin cloth and keep aside for 10-15 minutes.
• Heat the oil in a non-stick pan and add the jeera seeds, saunf, dhaniya seeds and peanuts.
• When the seeds crackle, add the asafoetida and ginger-green chilli paste and sauté on a medium flame for a few seconds. Add onion and fry for few mintues.
• Add the potato, raw mango, carrots, peas, beans, paneer, haldi powder, chilli powder, salt, hing, chat masala, grated coconut, sugar, dry coconut, poha (optional) and mix well.
• Add the coriander leaves, mix well and cook on a medium flame.
• Knead the dough well till smooth and elastic and divide the dough into equal portions.
• Roll out a portion of the dough into 150 mm. x 75 mm. (6″ x 3″) diameter oval.
• Cut the oval horizontally into 2 equal portions using a knife.
• Take a portion and join the edges to make a cone.
• Stuff the cone with a portion of the stuffing and apply little water on the edges to seal it.
• Repeat with the remaining dough and stuffing to make more samosas.
• Heat the oil in a kadhai and deep-fry the samosas on a medium flame till they turn golden brown in color from both the sides, drain on absorbent paper.

For Gravy:

• Boil the onion, tomato, kajukani, charmagaj and make a paste.
• Heat oil in a non-stick pan and add asafoetida, dried red chillies, cumin seeds and saute.
• Add ginger and garlic and sauté for 1-2 minutes.
• Add dalchini, lavanag, tejpatta, star phool, dagadphool, blackpepper, elaichi, curry leaves, kitchen king masala, garam masala, haldi and saute for 2 minutes.
• Add the tomato and onion paste and cook for 5 minutes and allow it to boil.
• Sprinkle coriander leaves, kasurimethi and add peas.
• Before serving add the samosas , sprinkle grated coconut and serve hot.