3 Mango Recipes

minutes
4
Indian
3 Mango Recipes Recipe - Ranveer Brar

Ingredients

Aam Ka Murabba

Preparation time: 10 minutes

Cooking time: 25-30 minutes

Serving: 4-6

½ tsp Oil , तेल

1 tsp Panch phoran, पंच फोरण

4-5 Raw Mango seeds(with some flesh), कच्चे आम की गुठली

¼ cup small raw Mango Flesh trimmings, कच्चे आम का ट्रिमिंग

10 heaped tbsp Jaggery powder , गुड़ का पाउडर

1 inch Ginger , अदरक

2 tbsp Vinegar, सिरका

½ cup Water, पानी

Salt to taste, नमक स्वाद अनुसार

Mango Dry Chilli Chutney

Preparation time: 5 minutes

Cooking time: 5 minutes

Serving: 10-12

2 tbsp Oil , तेल

3-4 dry Byadgi red chilli, बेदगी लाल मिर्च

1 inch Ginger , अदरक

2-3 Raw Mango Flesh, कच्चा आम

Salt to taste, नमक स्वाद अनुसार

2 tbsp Jaggery powder , गुड़ का पाउडर

Mango Falooda

Preparation time: 10 minutes

Cooking time: 15-20

Serving: 1

For Noodles

1 cup Corn starch, कॉर्नस्टार्च

2 ½ cup Water, पानी

For Mango Ice Cream

1 cup frozen Banana, केला

1 cup frozen Mango, Aam

For Mango Falooda

2 tbsp Rose syrup , गुलाब सिरप

2 tbsp soaked Basil seeds (sabja seeds) , सब्जा के बीज

¼ cup Mango, cubes , आम

2 tbsp Noodles , नूडल्स

½ cup Milk , दूध

1 scoop Mango Ice Cream , आम का आइसक्रीम

Mint leaves (garnish) , पुदीने के पत्ते

Process

Aam Ka Murabba

  • In a kadhi add oil, panch phoran and let it crackle.
  • Now add raw mango seeds, raw mango trimmings, jaggery powder, ginger, vinegar, Water and salt, mix it properly and let it cook completely until jamy.
  • Remove and let it cool down and then store it in an airtight container.

Mango Dry Chilli Chutney

  • In a pan add oil, byadgi red chilli, ginger and saute it for a minute then switch off the flames and add raw mango, salt, jaggery powder.
  • Let it cool down a little and then grind it properly.
  • Store it in an airtight container in the fridge.

For Noodles

  • In a bowl mix corn starch and water properly without lumps.
  • Add it in a pan and cook it properly by stirring constantly.
  • To ensure it’s cooked, put a small amount of the mixture in cold water and if it holds its shape then it’s cooked.
  • Now fill it in a squeezy bottle or in sev mould and pipe out the noodles in cold water.

For Mango Ice Cream

  • Add frozen Mango and banana in a blender jar and blend it into a smooth mixture.
  • Remove and keep in the freezer for further use.

For Mango Falooda

  • In a serving glass add rose syrup then the soaked basil seeds, mango cubes, prepared noodles, chilled milk and some scoops mango ice cream and garnish with mint leaves. Serve chilled.

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