Mango Ambrosia by Chef Nita Mehta / Makhane Ki Kheer with Gane ke ras ki pooriyaan By Chef Harpal Singh Sokhi / Saarson ka Saag by By Chef Harpal Singh Sokhi

Mango Ambrosia by Chef Nita Mehta

A yummy blend of a variety of fruits in mango sauce; perfect for a refreshing summer dessert


Serves 4-6

Ingredients


2 cups chopped mango or 2 cups tinned mango pulp
Seeds of 8 cardamoms, crushed
½ cup mango juice
½ cup cream
2 tbsp powdered sugar
2½ cups chopped fruits (apple, grape, pomegranate, banana, pineapple, chickoo)

For garnish:

Few pomegranate kernels
Silver sheet (vark)
Soaked and chopped almonds and pistachios


Preparation

Place the chopped mangoes, cardamon seeds, juice and sugar in a mixer. Blend to a smooth sauce, add the cream and blend again to get a sauce of a thick pouring consistency.

Place chopped fruits in a flat serving dish. Pour the mango sauce over the fruits. Cover and chill.

Garnish with pomegranate, silver sheet, and nuts. Serve cold.

Makhane Ki Kheer with Gane ke ras ki pooriyaan

Makhane Ki Kheer with Gane ke ras ki pooriyaan by By Chef Harpal Singh Sokhi

Ingredients


2 cup puffed lotus seeds (makhane)
4 cups milk
2 tbsps pure ghee
4 tbsps khoya/mawa
½ tsp green cardamom powder
1 tbsp almonds, chopped
1 tbsp pistachios, chopped

For the gane ke raas ki puri


3 cups whole wheat flour
A pinch of salt
1 tsp fennel powder
Oil for deep-frying
11/2 cup sugarcane juice

Method


Heat ghee in a non-stick pan, add the makhane and sauté lightly. Remove it and coarsely grind it.

In the same pan, add nuts and sauté it lightly. Now add milk and bring to a boil. Lower the flame and allow the milk to thicken.

Add khoya and makhane and mix lightly. Add green cardamom powder and stir.

Now add sugar and cook for some time. Mix well and take it off the heat. Serve it with puri.


For the puri:

Mix together wheat flour, salt, and fennel powder. Add a tablespoon of oil/ghee and rub it into the mixture. Slowly pour enough sugarcane juice into the flour mixture and knead into a stiff dough. Cover and keep aside for 10-15 minutes.

Heat sufficient oil in a kadai or wok. Divide the dough into equal portions and roll it into balls. Roll out each ball into a puri.

Deep-fry the puri until crisp and golden brown. Remove it on absorbent paper and serve it wih makhane ki kheer.

Saarson ka Saag

Saarson ka Saag by By Chef Harpal Singh Sokhi


Ingredients


4 bunches fresh mustard leaves (sarson ka saag), chopped
2 bunches spinach leaves, chopped
1 bunch pig weed (Bathua) leaves, chopped
2 tbsps maize flour (makai ka atta)
2-3 green chillies, chopped

For the tempering:


3-4 tbsps pure ghee
1 inch ginger, chopped                                                      
8-10 cloves garlic, chopped
2-3 green chillies, chopped
1 large onion, chopped
Salt to taste
2 tomatoes, chopped
1 tbsp butter

Preparation


In a pressure cooker, add mustard leaves, spinach, batua leaves, green chillies, and little water, and cook it for 40 minutes on a medium flame. Once done, open the lid, add maize flour and mix well and keep aside.

For the tempering:


Heat ghee in a non-stick pan, add chopped green chillies, ginger, garlic and saute well.
Add the onions and sauté until translucent. Add tomatoes and salt, and saute until the tomatoes are mashed. Transfer the saag from the pan. Cook for some more time.
Transfer into a serving bowl, garnish with a dollop of white butter and serve hot with paratha, jaggery and raddish pickle.