CELEBRITY MASTER CHEF DR KAVIRAJ KHIALANI
The King of Fruits is one of the most popular and the most awaited one every summer is here yet again with a bang and most of us have already had more than one serving of the most interesting & lovable fruit. We usually enjoyed going shopping for mangoes to the fruit markets amidst the wonderful mesmerising aromas of the mangoes picking and choosing our lot in terms of dozens and crates checking them for quality, size and not to forget getting them at a competitive rate but looking at this current scenario we have opted for ordering them online which is not a bad idea though!
The word mango has been said to be originating from the Portuguese word manga and also refers to the Tamil word mankay where man represents the mango tree and kay means the fruit. While we know of the praiseworthy fruit as the national fruit of India the mango tree is also the national tree of Bangladesh, while the carabao mango is also the national fruit of the Philippines. A popular stone fruit produced from numerous species of tropical trees cultivated mostly for their fleshy edible fruit are a well-known native to south Asia on the whole.
On the topic of mango, it becomes inevitable to list down the varieties we have around us from the famous alphonso or Hapus variety from Ratnagiri in Maharashtra, Kesar variety from Saurashtra in Gujarat, the Badami from Karnataka, Chaunsa and Langda variety of mango from Bihar in Uttar Pradesh and the Dashehri from Malihabad in Uttar Pradesh as well there are many more to pick and choose.
Aam as we all call it in Hindi is a must these days on lunch and dinner tables and I’ve seen people eating rather one chapatti less but not ready to compromise on the portion of mango coming their way, this is how sweet and attractive this humble fruit has been and over the years its fan following has just multiplied.
Mangoes raw and ripe both have been quite useful in our kitchens and in our diets kairi or raw mango is also used to make pickles when in summer season and those ceramic jars with spice blends, salt, mustard oil and those flavors as they mellow down inside that pickle jar are just too good.
LET US CHECK OUT ON A FEW HEALTH BENEFITS OF MANGO:
- Mangoes are good immunity boosters and good for brain health & eliminate indigestion and acidity issues.
- Mangoes give relief from anaemia and also helps lower blood pressure and also improve eye health and also lowers cholesterol.
- Mango alkalizes the body and is also good for the skin & are rich in minerals and also a good blood cleanser.
- Mangoes help reduce stress & rich in folate and vitamins and are also high in potassium and fiber.
- Mangoes are helpful in treating arthritis and also help in weight loss and gain as needed & have good content of magnesium and also help in treatment of diarrhoea.
Here are a few Healthy Recipes with Mango this Summer Season!
MANGO PASSION DRINK
Fresh alphonso mango- 2-3 no pulp removed.
Soy milk/ milk- 2 cups
Honey-1 tsp
Seedless Dates- 2-3 chopped
Flax seeds/ chia seeds/ melon seeds- 1 tsp
Mint leaves- 10-12 no
Tender coconut flesh- 2-3 tbsp. shredded.
Method
- Prepare all the ingredients for the healthy shake recipe.
- In a blender jar combine together the ingredients and give them a nice churn.
- Pour the shake into glasses and serve them immediately with a dash of shredded tender coconut/mint leaves.
AAM KA CHATPATA SALAD
Ingredients
For the base of the salad
Assorted salad leaves/greens of your choice- 1 cup
For the body of the salad
Alphonso mango-2 no peeled and cut into cubes.
Cucumber-1 no peeled and cut into cubes
Tomatoes- 1-2 no de-seed and cut into cubes
Boiled chickpeas/pulses of your choice-1/2 cup
Assorted sprouts of your choice-1/2 cup steamed.
For the dressing of the salad
Olive oil-2 tsp
Lime juice-2 tsp
Ginger juice-2 tsp
Honey-1 tsp
Pumpkin seeds/ sunflower seeds-1 tsp
Mint leaves- 10-12 no
Coriander leaves- 1 tbsp. chopped
Fresh basil leaves- 10-12 no.
Dates- 2-3 chopped or use puree.
Chaat masala-1/2 tsp
Crushed black pepper-1/2 tsp
For the garnish of the salad
Olives-black or green/ micro-greens/ cherry tomatoes/herbs.
Method
- Prepare all the ingredients for the salad.
- In a mixing bowl combine together the ingredients for the dressing and give it a nice mix.
- Add in the body of the salad and toss the salad well.
- Arrange the base or leaves as per choice on the serving plate.
- Top with the tossed salad and drizzle over the dressing, garnish as desired and serve the healthy salad.
MANGO BROWN RICE PUDDING
Ingredients
Brown rice- 1 cup boiled/cooked and lightly crushed.
Alphonso mango-1 to be pulped and 1 to be cut into cubes.
Jaggery-2 tbsp.
Cashews and raisins- 2 tbsp. chopped
Green cardamom powder-1/4 tsp
Soy milk/ milk- 2 cups
Method
- Prepare all the ingredients for the mango pudding.
- Warm the milk in a saucepan and add in the grated jaggery and stir It well, add in the crushed cooked brown rice, cardamom and nuts and cook them for 4-5 mins.
- Turn off the flame cool to room temperature add in the mango pulp and fold it in well, add assorted fruits like pineapple cubes, kiwi, pomegranate, green apple etc as well into the cold sweet.
- Portion out the sweet into individual serving dessert bowls and garnish with fresh mango cubes and chopped nuts and chill for 30-45 mins and serve, for a more interesting flavor add in some thick coconut milk along with regular milk in the pudding.
FUSION DESI MANGO KA MEETHA
Ingredients
Alphonso mango- 2 no cut into cubes
Vermicelli- ½ cup lightly broken down.
Ghee- 2 tsp
Cinnamon powder- ¼ tsp
Date puree-2 -3 tsp or organic coconut sugar- 2 tsp
Milk- 2 and half cups
Saffron-1 pinch
Assorted chopped nuts- almonds/pistachios- 2 tbsp.
Method
- Prepare all the ingredients for the fusion desi sweet.
- Warm the milk up in a saucepan add in the sweetener of your choice and taste, add in the saffron.
- Heat ghee in a pan saute the crushed vermicelli or seviyan until lightly crusted color add in the cardamom.
- Combine the lightly sautéed vermicelli with the sweet milk mixture and add in some nuts and allow to cook for 10-12 mins on low flame.
- Allow the sweet to cool down, add in the mango cubes and mix it well, chill the mixture for 30-45 mins, portion the dessert of a fusion combo of vermicelli with seasonal mango, serve the dessert into small glasses/dessert bowls garnish with nuts and more mango!
MANGO & BROWN RICE MEAL BOWL
Ingredients
Mango – 1 cup cubes of your choice, alphonso recommended.
Olive oil/ butter- 2 tsp
Bayleaf – 2 no
Pepper corns- 4-5 no.
Garlic -1 tsp chopped
Onion- 1 small chopped
Salt and pepper to taste
Brown rice- 2 cups boiled/cooked.
Red/green/yellow capsicums-1/2 cup small cubes
Cherry tomatoes- 4-5 no
Mint/coriander/parsley- 2 tbsp.
Lime juice- 2 tbsp.
Blanched veggies- zucchini, broccoli, carrot cubes, beans etc
Boiled chickpeas-1/2 cup
Red chili sauce- 2 tsp
Soy sauce- 2 tsp
Hot garlic/schezuan sauce- 2 tsp
White vinegar- 1 tsp
Flax seeds/ pumpkin seeds- 2 tsp
Method
- Prepare all the ingredients for the quick toss meal bow.
- Heat oil/butter in a pan add in the Bayleaf, peppercorns, garlic and onions and saute for 1 min.
- Add in the veggies, boiled chickpeas, seasonings, sauces and toss well, cook for 2 mins, add in the brown rice and stir it well, add some fresh herbs like basil, parsley, coriander, mint etc and cook for 1 min.
- Turn off the flame and add in the lime juice, allow to rest for 2 mins, portion out the fried rice into a serving dish, top it up with the mango cubes and nuts/seeds to taste and relish this dish.
MEXI GRILLED CHICKEN WITH MANGO RELISH
Ingredients
Chicken breasts- 4 no. 140 gms each boneless.
For the Marination
Oil-2 tbsp. + 2 tsp lime juice + salt and pepper to taste+ mexican spice and seasonings/ peri peri spice powder- 2 tsp
For the Mango Relish
Fresh alphonso mango- 1 cup cubes
Cucumber- ¼ cup cubes
Avocado- 1 peeled and cut into cubes.
Spring onions- 3-4 no cubes
Tomatoes- 1 small cubes
Celery- 2-3 tbsp. chopped.
Ginger- 1 tsp shredded
Garlic- 1 tsp chopped
Green chilies- 2 tsp chop
White vinegar- 2 tsp
Salt and pepper to taste
Fresh mint and coriander leaves – 2 tbsp.
Fresh basil leaves- 2 tbsp.
Sunflower seeds/ chia seeds- 2 tsp.
Sugar- ½ tsp
Method
- Prepare all the ingredients for the chicken and marinate the same for 20 mins, using a griller or grill pan cook the chicken well on both sides/bake if needed.
- In a separate bowl combine together the ingredients for the mango relish and give them all a nice mix, allow to chill for 20 mins.
- On a serving platter assemble the hot spicy grilled chicken breasts and top it up with the mango relish and serve with brown bread/ garlic toasties etc.
Celebrity Master Chef Dr Kaviraj Khialani is a Mumbai-based hotel-restaurant and food consultant. He is specialised in over 33 international cuisines and has quality experience with hotels and airlines as a part of his long journey of over two decades in his chosen field. Chef Kaviraj is a renowned author, academician, food designer, writer and has also been awarded several national awards and global recognitions for his talent & outstanding achievements. Besides having been featured on several food shows on ColorsTV and Star Plus he is a mentor, coach and guide to aspiring to be future chefs and hoteliers of tomorrow.
He can be contacted at twitter: @kaviraj_chef, Mobile: 91 9820939336. Mail: chefkaviraj249@gmail.com
