Nothing spells summer like the aroma of raw magoes or kachi kairi. here are a few classic ways to add them to your meals
Nothing spells summer like the aroma of raw magoes or kachi kairi. here are a few classic ways to add them to your meals
Indian twist to UK’s fruit fool
Ingredients
Raw mangoes 3 to 4 (peeled and chopped) Castor sugar 3 to 4 cups Fennel seeds 1 tsp Grated ginger 1 Chili powder 1 tsp Water 2 cups Hung curd 1/4 cup Whipped cream 1 cup
Method Boil the raw mango with castor sugar, fennel seeds, ginger, chili powder and water. Cook it till it gets soft and mashable like a puree. Once cooled, fold in the hung curd and whipped cream. Pipe and set these in shot glasses and enjoy your summer dessert.
Chef’s tip: Replace raw mangoes with gooseberry or blackcurrant for a recipe twist.
Thai Raw Mango Salad Ingredients: Totapuri (raw mango) 2
Dressing: Garlic chopped 1 tsp Fresh red chilly 1 Lime juice 2 tbsp Sugar 2 tsp Salt to taste Fish sauce 1 tsp (optional) Peanuts 2 tbsp Chopped coriander leaves for garnishing
Method: Grind the red chili, lime juice, sugar, fish sauce, salt using a stone mortar and pestle. Then add the raw mango. Garnish with peanuts and coriander leaves.
Kuttur (Low-cal Kachi Keri Aachar) Ingredients Raw mango 3 to 4 grated Water 1cup Vinegar 2 tsp Kalongi 1/4 tsp Salt to taste Chilli powder 2 tsp Saunf 1/4 tsp (half whole, and half powdered)
Method Mix all the above ingredients and let it sit in a jar for three-four days. Serve this pickle with deep fried bhajiyas and enjoy
