Aam-Tastic Cooking Contest

Theme: Mango Mania- By Khyaal Club Members.

Here are the shortlisted entries from the Khyaal’s Aam-Tastic Cooking Contest, where our Khyaal Club members showcased their culinary creativity around the theme “Mango Mania”, using Mango as their main ingredient in their recipes.

Sunita Kumari
Vegan Mango Elaichi Creme Shortcake

Ingredients:
1/2 cup coconut milk
3 slices of bread
1 cup cashews, rinsed, soaked for 4-6 hours or overnight
1 lemon
1/2 cup jaggery syrup (thick)
2 teaspoons coconut oil
1/4 tsp cardamom seeds, crushed
1/2 tsp vanilla extract (optional)
A pinch of salt
2 mangoes

Method:
1. Take 3 slices of bread. Cut the outer corners of the bread and then toast it well on the tawa till you get a brownish colour and crispy texture.
2. ⁠Simultaneously, add 2-3 spoons of thick jaggery liquid into half a cup of coconut milk, mix well.
3. ⁠Now dip the toasted bread into this mixture one by one. Once soaked, keep it aside.
4. ⁠To prepare mango elaichi crème, drain the cashews and place in a mixer, grind to a paste-like consistency, and add water little by little to make it look like a peanut butter sort of consistency.
5. ⁠Now add in lemon juice, cardamom, vanilla, a pinch of salt, and one mango, continue to blend till it becomes extremely smooth and a little bit runny.
6. ⁠Now, one by one, place the slice of dipped bread on the plate and in between layer them with the above-prepared creme. Repeat the process till all the bread gets covered with the creme.
7. ⁠Now, slice the other mango into whichever shape you want (here we cut it in diamonds) and put it on top of the creme cake.
8. Garnish it with some blueberries/ black raisins
9. ⁠Refrigerate it for 20-30 minutes at least and serve.

Mala Mehta
Mango Pearls Delight

Ingredients:

For the Mango Kalakand:
1 Lt full cream milk
1 mango pulp (sieved pulp)
3 tbs sugar (or as per taste)
Couple of drops of lime juice (if the milk is not curdled)
2 cardamom (elaichi) powder (optional)
Some pistachios & kesar (to garnish)

Method:
Heat up the pan, add 1 litre full cream milk
Add 1 mango pulp (sieved pulp) when milk is warm and keep stirring it
Add a couple of drops lime juice (if milk is not curdled)
Stir occasionally (to avoid burning)
Cook until the curdled milk turns less watery. When you see water is reduced from milk, keep stirring continuously
Cook for 15-20 min to reduce more water
Then add 2 cardamom (elaichi) powder at this step (optional)
Add 3 tbs sugar (or as per taste) and mix it
Cook it on slow to medium flame to reduce water released from sugar
Once water is totally reduced, turn off the stove
Further take a tray greased with ghee. Transfer kalakand in this tray and top with some pistachios (optional)
Rest for 2 hours to set
Cut into pieces (heart shape or any other of your choice) and take it on a serving plate
Garnish with some more pistachios & kesar. Here's your Summer Special Delicious Mango Kalakand, ready!!!

Follow the same recipe (minus the mango pulp) to make delicious milk Kalakand.

For the Mango Caviar:
1/2 cup VEGETABLE OIL (flavourless and one that remains liquid when chilled)
1/3 cup pure low-acidity mango juice
1/4 teaspoon AGAR AGAR POWDER (not bar or flakes)

Method:
Pour oil into a tall glass and chill (the oil must be cold).
In a very small saucepan, bring the juice and agar agar to a boil. Reduce to a gentle simmer and cook 1-2 minutes, or until agar agar is dissolved.
Let it cool for 3-5 minutes.
Fill an oral syringe or a straw with the juice. Drop, one drop at a time, into the cold oil. Little caviar orbs will form on contact with the cold oil and fall to the bottom.
Strain caviar using a fine mesh strainer. Rinse well with water.
Store caviar in water until ready to use.
Lay on a paper towel-lined plate and pat dry. Plate both the Kalakands on a bed of baked sevaiyaan and garnish it with mango caviars.

Madhu Bedi
Mango Rasmalai

Ingredients:
Milk
Sugar
Cardamom powder
Saffron
Mango Pulp, Pieces
Milk powder
Pista, Almonds
Cream
Coconut Powder
Bread

Method:
Preparation of milk for Mango Rasmalai:
1. Take a bowl, put two cups of milk in it. Add 3-4 spoons of sugar, a bit of cardamom powder, and saffron.
2. Take two cups of mango pulp and 4-5 spoons of milk powder to make the milk a bit thicker.
3. Mix all the ingredients thoroughly. Put some Pista and Almonds in the milk for decoration and keep it in the freezer for cooling.

Rasmalai preparation
1. Take a bowl, put 4-5 spoons of cream in it. This cream can be either readymade or homemade.
2. Add 2-3 spoons of coconut powder, a small quantity of cardamom powder, 2-3 spoons of sugar, and small mango pieces.
3. Mix all the ingredients well. Keep it aside.
4. Now take one bread. With the help of any round object like a glass etc. Cut all the pieces into a circle shape. Now put the mixture on one piece and cover it with another one. Similarly, we have to prepare all the pieces.
5. Now, take one big plate. Put some milk that we had prepared and kept in the freezer for cooling. Put all the pieces in it. Add some more milk to these pieces and cover them well. Decorate it with almonds and pista. Mango Rasmalai is ready to serve.

Rekha Sharma
Mango Kulfi Ice-Cream

Ingredients:
2 mangoes
2 cups full-fat milk
2 tbsp milk powder
2 tbsp sugar
1/2 tsp cardamom powder
6-7 saffron strands
Milkmaid

Method:
Take two mangoes, take out the seeds and put them in a freezer.
Take 250 ml of milk and keep it on heat. Then add milk powder in it. When the milk thickens a little, add milkmaid into it and make a thick batter and let it cool. Then add saffron, pistachio and cardamom it it.
Take the mangoes out of the freezer and fill it with the above mixture.
Keep it in the refrigerator for 8 hours for best results!

Archana Aggarwal
Mango Mud Pudding

Ingredients:

Mango Jelly, fresh sweet mangoes, vanilla ice cream, crushed vanilla cookies, mixed crushed nuts, sugar.

Method:

1. Prepare mango jelly.
2. Make mango pulp with sugar and freeze it in cube form.
3. Dice a mango into cubes.

Presentation:
1. Create a base in a see-through cup beginning with one layer of mango jelly.
2. Second layer with vanilla ice cream.
3. Cover it up with crushed vanilla cookies and mixed nuts.
4. Layer it again with vanilla ice cream and frozen mango pulp cubes.
5. To garnish, use beautifully moulded jelly on top with fresh diced mango.
6. Decorate the platter with mango cubes with toothpicks.

Preeti Saxena
Aam Shahi Tukda

Ingredients:

Bread cut into round pieces, one-fourth cup sugar, One fourth cup water, One fourth teaspoon cardamom powder.

For Rabdi:
Milk 250 grams, Condensed milk 125 ml, One-fourth teaspoon cardamom powder, Gulab Jal half teaspoon, Milk mixed with saffron half teaspoon. Composition 1/3 cup. Grind it in the mixer, half a cup of mango puree.

Method:

1- Prepare bread base. Deep fry the bread pieces in a pan till they become golden brown and crispy. Keep aside.
2- Make sugar syrup. Add sugar, water and cardamom powder in a pan and cook till sugar melts. Apply this syrup on toasted bread and leave it like that.
3- Prepare Rabdi: Heat milk in a pan. Add condensed milk, cardamom powder, rose water mixed milk. Add the crushed bread and cook for four to seven minutes until it thickens and the bread blends. Let it cool and then add the mango puree.
4- Prepare the dish. Spread the syrup on the bread pieces. Garnish with a spoonful of mango rabdi in a round shape. Garnish with thinly sliced ​​mangoes in the shape of a rose.
5- Garnish and serve. Add the pista pieces. Add tutty friuty and garnish with edible silver foil. Serve immediately.

Anushree Baheti
Mango Cake Recipe

Ingredients:

A large Mango
1 Cup Milk Powder
½ Cup Butter
1½ Cup Semolina
¾ Cup Milk
1 Teaspoon Baking powder
½ Teaspoon Baking Soda
½ Cup Sugar

Method:

1. Blend a mango in a mixer jar and make a puree.
2. Add Sugar, Butter & Milk Powder to the blended puree and blend again.
3. Add Semolina, Baking Powder & Baking Soda and blend again.
4. Take a Cake Tin and brush it with Butter/Ghee and further sprinkle Refined flour on it.
5. Pour the blended puree into the tin.
6. Keep the cake tin in a pre-heated cooker for 40 mins
7. After 40 mins remove the cake tin from the cooker and let it cool down for 15-20 mins
8. Mix butter and icing sugar until it gets a smooth texture and apply it on the outer section of the cake.
9. Now blend a mango puree with Icing sugar until it gets a smooth gel texture and pour it on top of the cake.
10. Now, cut small mango pieces and decorate the cake with mango slices on top.
11. Your delicious mango cake is ready to serve.

Kalpana Dalal
Mango Dessert

Method:

Take 2 bowls of chopped ripe mangoes of your choice. Add a cup of sugar, and cook well in a pan till it is mixed well and it changes colour.
Get 2 cups of raw milk, add 1/3 cup of sugar and boil well. Take 2 tablespoons of vanilla custard, take half cup of normal temperature milk and mix it well till custard dissolves properly.
Take a tray, arrange the soji rusk in it, and then pour custard on top of it and spread it evenly. Then pour the mango pulp on top of it and add some mango pieces too. Repeat the layers. Finally, garnish it with almond and pista. Keep it in the refrigerator for about 2 hours and then serve it.

Sobhana K.P
Mango Halwa

Ingredients:
Ripe mangoes – 3 (Use sweet, well-ripened, fibreless mangoes for a smooth HALWA with good pulp)
Sugar – 1/2 cup
Ghee – 1/4 cup
Corn flour – 1/4 cup
Water – 1/2 cup
White sesame seeds – as needed
Cashew nuts – as needed
Cardamom – as needed
Raisins – as needed

Method:

Peel the ripe mangoes, cut them into small pieces, and grind them into a smooth puree using a mixer. Dissolve the corn flour in water and set aside. Place a thick-bottomed pan on the stove, pour a little ghee into it, and add the mango puree. Keep stirring continuously.

Now, add the corn flour mixture into the mango puree and keep stirring to avoid lumps. Add ghee little by little while stirring. Keep the flame on low.

When the mixture starts to thicken, add sugar as per the sweetness of the mangoes and continue stirring. When it thickens further and starts to leave the sides of the pan, add cashew nuts, white sesame seeds, cardamom, and raisins sautéed in ghee, and mix well.

Grease a plate with a little ghee, pour the halwa mixture into it, and decorate as desired.

Tasty MANGO HALWA is ready!

Chandra Rajani Raghavan
Mango Kadhi

Ingredients:
1 Mango big size
2 cup curd
1/2 teaspoon Arhar dal
3 Red chilli (according to taste)
1/2 tablespoon Dry coriander
1/2 cup Coconut
1/2 tablespoon Sugar
Mustard Seeds

Method:
1. Peel the skin of the mango and cut into square cubes, and add it to a pan.
2. Add water and salt and bring it to a boil.
3. Soak rice, cumin seeds, coriander seeds, Arhar dal, chana dal, and red chili.
4. Grind everything into a paste.
5. Now take the curd and add water to it while making sure the consistency is not too thin.
6. In a separate pan, heat the oil, add mustard seeds, dry red chilli, curry leaves, and the boiled mango. Then add the curd and ground paste with salt, turmeric powder, and sugar.
7. Allow to boil on a low flame. Serve with rice. Enjoy your meal.

Asha Aggarwal
Stuffed mango ice cream

Method:

Take one whole mango. Remove mango kernel from it. Take milk. Boil it and reduce it to half. Grind cashews with sugar. Now add this mixture to the milk and heat it to make a thick like rabri. Add green cardamom powder. Let it be cool down. Then stuff the mango with the mixture. Wrap it with aluminium foil. Freeze it.
Then peel off the skin of the mango and cut it into round pieces, and serve it. Enjoy.

Smita Bhatambrekar
Mango Puranpoli

Method:

Soak chana dal for half an hour and add double the water in the cooker and cook it well. Afterwards, add sugar in equal amounts and cook it. Then make a paste using mixer, this is puran.
Mix mango puree, colour and essence in it. Now this is mango puran.
For making Puranpoli, mix flour with water or milk and knead the dough. Fill the puran in the dough and make poli! Cook the puranpoli on a heated pan and apply ghee on top. Eat this puranpoli with milk, ghee and mango!

Pratibha Chaturvedi
Aam Papad

Ingredients:
1 bowl of cooked or raw mango pulp. And the same amount of sugar. Salt. Crushed black pepper.

Method:

First of all, wash the mangoes well and smash them to make pulp. Now, take the same amount of sugar as the pulp. Now, add salt as per taste and a little crushed black pepper to it, and cook it on medium flame. Till the syrup and pulp become even in consistency, then apply ghee or oil on a plate and spread it thinly. Dry it, under the fan or the sun for some time. Then cut it into pieces as per your wish.

Vinita Dubey
Mango Salsa Bites

Method:

1. Dice Ripe Mangoes (1 Cup), 1/2 Cup Tomatoes, 1/2 Cup Onion, Parsley, Green Chilli (1-2 as per spice tolerance)
2. Mix them in a platter and add pink salt (as per taste), squeeze half a lemon, 1 tsp black pepper, a dash of honey, 1 tsp black salt, sprinkle some oregano and chilli flakes.
3. Serve this salsa with chips of your choice. I used homemade potato chips. This mango Salsa is a no fuss, quick and easy refreshing summer food with lots of nutrients, great tangy taste and a balanced sweetness of mango with savoury and spice mix.

Binita Shah
Sweet and spicy mango sambharo (Gujarati-style mango sabzi)

Ingredients:
Raw mango (kacha aam) – 500 gm
Jaggery (gud) – 250 gm
Kashmiri red chili powder – 2 tbsp
Salt – to tasteTurmeric powder (haldi) – 2 tbsp
Oil – 2 tbsp
Mustard seeds (rai) – 1 tsp
Asafoetida (hing) – a pinch
Fenugreek seeds (methi dana) – ½ tsp
Sambharo (achar masala) – 2 tbsp
Water – 2–3 tbsp

Instructions:
1. Prep the Mango:
Wash the raw mangoes thoroughly. Peel off the skin and cut them into small pieces.
2. Make the Tempering (Tadka):
In a kadai (deep pan), heat 2 tbsp oil. Add mustard seeds. Once they start crackling, add a pinch of hing and fenugreek seeds. Sauté for a few seconds.
3. Cook the Mango:
Add the chopped mango pieces to the pan. Add a few tablespoons of water and cook for a couple of minutes until the mango softens slightly.
4. Add Spices:
Now add salt, turmeric, red chili powder, jaggery, and achar masala (sambharo). Mix everything well and let it cook for 3–4 minutes on medium flame, until the jaggery melts and blends with the mango.
5. Final Touch:
Taste and adjust salt or chili as needed. Once it reaches a thick, jam-like consistency, turn off the heat.
6. Cool and Store:
Let it cool completely. Store it in an airtight container and keep it in the fridge. It stays good for up to 1 week.

Sunita Singla
Mango Cheese Cake Recipe.

Ingredients
Fresh cream 250 gms.
Cream cheese 200 gms.
Mangoes 2 peeled and scooped for decoration.
2 mangoes peeled and make puree for the compote.

To make mango compote:
Make puree of mango, add 2 to 3 tsps of sugar and 2 tsps cornflour. Mix cornflour with little water so that there are no lumps. Cook mango puree, sugar, and the cornflour till it thickens. Cool and keep aside.

For base:
200 gms of good day biscuits, unsalted butter 50 gms. Powder the biscuits and mix the butter well.
Take a spring base tin and cut parchment paper round in the shape of the tin. Place the paper and spread the biscuit mixture evenly.
Whip the cream cheese and the whipped fresh cream together
The cream cheese mixture should be chilled. Spread some mango slices and mango compote on the biscuit base. Pour the cream mixture, level it, and set it in the refrigerator. Decorate with mango and fresh cream. Serve chilled.

Nayan Jhabakh
Fruity Paani Poori Chat

Ingredients:
Quarter raw mango (cooked pulp)
Half Alphonso mango (cooked pulp).
Wheat flour
Sooji
Salt to taste
Sugar to taste.
Oil for frying pooris.
Black salt
Pink salt
Asafoetida
Deskinned Apple cubes for filling.

Method:
For the filling:
1. Sweet mango pulp, sugar, cardamom (powdered), add water and set the taste.
2. Raw mango pulp, pink salt, green coriander extract asafoetida. Make it a pouring consistency and set the taste.
3. Raw mango pulp, black salt, green chilly, and mint leaves extract. Add asafoetida, water. Make it a pouring consistency and set the taste.
Deskin the apples and cut them into tiny cubes for filling in the pooris.

Procedure to make pooris:
1. Knead raw mango pulp with wheat flour and sooji with a pinch of salt to a chapati dough.
2. Knead ripe mango pulp with wheat flour and sooji with a spoonful of sugar to a chapati dough.
3. Make small balls and roll into thin pooris. Heat oil and fry the pooris.

Fill the apple cubes in the poori and serve the sweet poori with spicy water and the sour poori with sweet pulpy water.