Chargrill or deep fry as you want to
Indulge in a mango fiesta with the king of fruits all this month. Keep aside. Take it out once it gets a light golden colour. Mix cornflour, besan, salt and water.Underdoggs Sports Bar & Grill, JP Nagar.Mango maki rollIngredientsAvocado 1, crab sticks 10 gram (1), Mango 1, half cucumber, For sushi rice baseSushi rice 1 cup (16 tbs), cooked, drainedNori sheet 1MethodLay cucumber, crab sticks, and avocado on the rice base.Mango cheesecake IngredientsPhiladelphia cheese: 2400 gmsSugar: 400 gmsEggs: 12 Curd: 850 gmsCorn flour: 90 gmsYolk: 6 Mango pulp: 350 gmsMethodCream the cheese along with the sugar and then slowly add the eggs and yolks. Squeeze firmly but gently. Sprinkle Kewda water and few drops of rose water. Add the boiled rice, coriander leaves and mix well.
Fry till golden brown. Add the kofta on top and serve hot. With a sharp knife cut sushi into slices as per your choice. Take chicken wings, clean and wash it. Place bamboo mat on MINI BAR refrigerators manufacturers top, and squeeze again. Maharaj Hemaram Choudhary, corporate chef, Khandani RajdhaniChicken wings with mango sauceIngredientsChicken wings (8), Salt to taste, corn flour, garlic powder, eggs, maida, refined oil, vinegar, deghi mirch, aromat powder, hot pepper sauce, ginger, garlic powder, onion powder, tabasco, chilli paste, 1 carrot, celery stick and ranch dip Mango habanero Mango juice, red chilli flakes, tabasco sauce and habanero sauce.. Wrap it with a fresh saran wrap. For The Pulao: In a pan, heat 1 tsp oil. Add chicken in to the paste. Few pieces of cashew, mix and make round balls. When cooked mix it with desired sauce and serve it with ranch dressing and carrot and celery stick.
Lay sushi pieces face up on serving platter. Drain and keep aside. Chef Ganesh Teli, Chef de cuisine at JW Kitchen, JW Marriott Bengaluru. Take a mixing bowl, add beaten egg, chilli paste, peri peri sauce, tabasco, salt, aromat powder, corn flower, maida, degi mirch and vinegar. Now, place mango slices on sushi, overlapping each other. Add jeera seeds, curry leaves, bay leaves, clove, cinnamon sticks, chopped ginger, salt and sauté for few minutes. Do not mash the rice.
Mix well. Add green chillies and mix. Mix it till there are no lumps and it has thick consistency. Pour it into the silicon dome shape silicon mold and bake it at 150 C for 90 minutes. Once done, open the bamboo mat, and remove the saran wrap. We recommend you try these recipes prepared by our city chefs, specially for this season Mango kofta pulao Ingredients4 tsp oil1 tsp corn flour 1 tsp jeera1 cup paneerI tsp green chilliFew curry leaves 1 cup boiled basmati rice1 cup ripe mangoes 1 cup coriander leaves 2 bay leaves2-3 cloves2 cinnamon sticks1 tsp ghee1 tsp gulabjal1 tsp kewda water1 tsp ginger paste 1 tsp besanMethod For The Kofta: Grate paneer, chopped ripe mango, corn flour, pinch of besan, pinch of Elaichi powder. Mix the corn flour with the cream and the curd and pour into the cheese mixture. Finally add the mango pulp and mix for two more minutes. Serve sushi with hot spicy sauce. Grab the bamboo mat, lift it over and roll. Mix all the ingredients together and serve it along with the chicken wings. Chargrill or deep fry as you want to. Dip the round balls in the mixture and deep fry. The mango habanero adds a distinct flavour to the chicken
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