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July 7, 2005
Mango fever
By Saira Abdullah
GRILLED CHICKEN
Ingredients4 breast pieces cut into strips, grilled
Lettuce, to serve
For mango mixture
90 gms finely chopped mangoes
20 gms finely chopped onions
3 gms finely chopped red chillies
½ gm crushed black pepper
15 gms finely chopped tomatoes
2 gms chopped coriander leaves
A pinch of oregano
A pinch of cumin powder
Salt to taste
Method
For mango mixture
Mix mango, tomato, onion, coriander, red chillies, pepper and salt together. Flavour the mixture with oregano and cumin powder. Cook for 10 minutes.
To serve
Place lettuce leaves in the centre of a plate, top them with grilled chicken and pour the mango mixture around them.
CRISPY FRIED CHICKEN
Ingredients80 gms chicken breast piece cut into strips
1 tsp Soya sauce
2 gms sesame seeds
1 gm white pepper powder
1 egg
10 gms cornflour
10 gms julienne capsicum
10 gms carrot
10 gms cabbage
10 gms ripe mango, chopped and cut into strips
15 gms lettuce
Salt to taste
Oil for frying
Method
Mix Soya sauce, sesame seed, salt and pepper together. Add chicken to the mixture and then dip them in an egg. Finally coat with cornflour. Deep-fry in hot oil, till crispy. Remove and keep aside.
To serve, place lettuce on a plate and top it with chicken and a salad of mixed vegetables and mango.
MANGO RABRI
Ingredients2 litres milk
200 gms sugar
1 mango, peeled and cut into small pieces
Method
Boil the milk and simmer it till it’s reduced to half. Add sugar and simmer again for another 10 to 15 minutes. Add the mango pieces. Cool and then chill for at least 25 minutes before serving.
YOGHURT SHERBET
Ingredients1 medium-sized ripe mango
60 gms sugar
100 ml water
1 gm saffron
2 gms chopped coriander leaves
1 gm black pepper corns
½ cinnamon stick
For yoghurt sherbet
25 ml sugar syrup
25 ml glucose
250 ml yoghurt
125 ml fresh cream
125 ml milk
Method
Peel mango and slice very finely. Keep aside. Boil water and sugar together till they achieve a syrup-like consistency. Add cinnamon and the freshly ground black pepper corn. Pour the syrup over the mango slices and keep aside for 30 minutes. Sprinkle saffron and coriander leaves and serve with yoghurt sherbet.
To prepare yoghurt sherbet
Combine syrup and glucose in a casserole. Heat to 85°C and add the remaining ingredients. Chill for 12 hours to obtain an ice cream-like consistency.
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