Kairy tales

Mango may be more famous in its glowing ripe avatar but it makes the grade even when raw

Kairi ki launjee

Ingredients
>>1 kg raw mangoes
>>3 tbsp mustard oil
>>3/4 tsp fenugreek seeds (methi dana)
>>4 tsp fennel seeds (saunf)
>>1/2 tsp onion seeds (kalonji)
>>1 tsp coriander powder
>>1 tsp red chilli powder
>>1/2 tsp turmeric powder
>>Salt to taste
>>11/4 cups grated jaggeryu00a0u00a0

Method
Peel the mangoes, cut lengthwise into quarters and remove the kernel.
Heat oil in a kadai to smoking point. Reduce to medium heat, add methi dana and sautu00e9 till it begins to change colour.
Add saunf, kalonji, coriander powder, red chilli powder, turmeric powder and salt.
Stir, add mangoes and stir for five minutes.
Add jaggery and half cup of water. Bring to a boil, cover and simmer, stirring occasionally, for seven to eight minutes.
Remove and cool. Store in sterilised bottles.

Kairi ki dalu00a0

Ingredients
>>1 1/2 cups split pigeon pea (toovar dal), soaked
>>1/2 tsp turmeric powderu00a0u00a0u00a0
>>1 tsp ginger-garlic pasteu00a0u00a0u00a0
>>Salt to tasteu00a0u00a0u00a0u00a0u00a0
>>4 curry leavesu00a0u00a0u00a0u00a0u00a0
>>1 medium raw mango, cut into thin long stripsu00a0u00a0
>>1 medium onion, slicedu00a0u00a0u00a0u00a0

Tempering
>>2 tbsp oilu00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0
>>1/2 tsp cumin seedsu00a0u00a0u00a0u00a0
>>2 dried red chilliesu00a0u00a0u00a0u00a0u00a0
>>4 garlic clovesu00a0u00a0u00a0u00a0u00a0
>>4-5 curry leavesu00a0u00a0u00a0u00a0
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Method
Heat five cups of water in a pan and bring it to a boil. Add soaked toovar dal and bring to a boil.
Add turmeric powder, ginger-garlic paste, salt, curry leaves and cook till the dal is soft.
Mash the dal with the back of a spoon. Add the mango strips and cook further for two minutes.
Heat oil in a pan, add cumin seeds, red chillies, and garlic and cook till garlic is golden brown.
Add curry leaves and sautu00e9 for half a minute. Pour the tempering on the dal, cover immediately to retain maximum flavours. Serve hot.

Mango salad

Ingredients
>>1 large green raw mango
>>1 large bunch of lettuce
>>1 cup chopped fresh coriander leaves
>>1 fresh red chilli, seeded and chopped
>>2 shallots, chopped
>>2 tbsp lemon juice
>>1 tbsp light soy sauce
>>Salt to taste

Method
Peel the mango and cut into long strips. Soak in iced water for ten minutes. Drain.
Line a large salad bowl with the lettuce leaves.
Combine the red chilli, shallots, lemon juice and soy sauce in a small bowl.
Mix the mango with the dressing and add the coriander leaves. Add salt to taste.
Transfer the salad to the bowl. Serve immediately.

Green mango and onion chutney

Ingredients
>>3 medium raw mangoes, peeled, stoned and choppedu00a0u00a0
>>2 medium onions, gratedu00a0u00a0u00a0u00a0u00a0u00a0
>>4-6 green chillies, choppedu00a0u00a0u00a0
>>1 tbsp pomegranate seeds (anardana)u00a0u00a0u00a0
>>2 tbsp lemon juiceu00a0u00a0u00a0u00a0u00a0
>>1/2 tsp black saltu00a0u00a0u00a0u00a0u00a0
>>Salt to tasteu00a0u00a0

Method
Put raw mangoes, green chillies, pomegranate seeds, lemon juice, salt and sugar into a blender and blend till smooth.
Adjust the consistency if required by adding water.
Squeeze the grated onion to remove excess juice and add to the chutney.u00a0u00a0

Geetanjali Sahijwala from Andheri (W) wins an autographed copy of Chaat, Chef Kapoor's book

Vegetable Kababs

Ingredients
1 cup gram flour (besan)
1/4 cup rice flour
1 medium potato, boiled and mashed
1small carrot, finely chopped
1 small green capsicum, finely chopped
1/4 cup green peas, boiled and mashed
1 medium onion, finely chopped
1 tbsp chopped fresh coriander leaves
1 tbsp chopped fresh mint leaves
2 green chillies, finely chopped
1 tsp caraway seeds (shahijeera)
1 tsp dry fenugreek leaves (kasoori methi)
1/4 tsp garam masala powder
1 tbsp yogurt
Salt to taste
1 tbsp oil + to deep fry

Method
Mix all the ingredients except oil well.u00a0 Add one tablespoon oil and mix. Divide into equal portions and shape them into kebabs.
Heat sufficient oil in a kadai and deep fry the kebabs till golden.u00a0 Drain on absorbent paper. Serve hot with green chutney or tomato ketchup.u00a0

Shopping list for next week

Chicken tikka sandwich
> 8 chicken tikkas
> 2 green capsicums
> 1 loaf white bread
> 1 packet chaat masala
> 1 bottle mayonnaiseu00a0u00a0

Open vegetable sandwich
> 200 gms cheese
> 1 bunch spinach leaves
> 1 packet white pepper powderu00a0u00a0

Pita sandwich
> 100 ml yogurt
> 100 ml cream
> 4 pita breads
> 2 boneless chicken breasts
> 1 bunch lettuce
> 1 cucumber
> 1 bottle pickled jalapenos

Naan sandwich
> 4 naans (flat bread from bakery)
> 3 eggsu00a0u00a0u00a0