When it’s all about the yellow, brunch on these mango-themed dishes
The Reef at Sheraton Grand Chennai Resort and Spa, Mahabalipuram is organising Mango Mania Brunch, a mango theme-based brunch, with a spread of dishes catering to all mango lovers and food connoisseurs. The brunch which is curated by executive chef Mukesh Sharma will end on June 30. Some of the signature dishes are Bhatti da mango murgh, Thai raw mango and wild mushroom thai noodle, manga payaru adai and lots more.
Try out the starter, bhatti da mango murgh and maincourse, managa payaru adai at home with these easy steps:
Bhatti da mango Murgh - Starter
PORTION – 04 PAX
INGREDIENTS:
Chicken – 650 gm
Ginger garlic paste - 30gm Garam masala powder - 5 gm Coriander powder - 60gm
Red chilly powder - 30gm Hung curd - 100gm
Lemon juice - 20ml
Vinegar - 15ml
Black pepper powder - 15gm Raw mango pulp - 80gm Fennel powder – 10gms Mustard oil - 80ml
Cumin powder - 15gm
Chat masala - 15 gms (for garnish) Butter - 25ml (for basting)
Salt to taste tasting
METHOD:
Clean the chicken pieces under running water and pat dry them
Pre marination: In a mixing bowl add chicken with ginger garlic paste, vinegar, lemon juice and salt. Mix well and keep aside
Final marination: Take a bowl add all the above the ingredients mix well and add mustard oil
Then add marinated chicken with the above mixture and keep it aside for another hour
Now cook the chicken in tandoor for 15- 20 minutes
Apply malted on cooked chicken and sprinkle of chat masala and serve along with mint chutney
Mangai payaru adai – Main course
PORTION - 02 PAX
INGREDIENTS:
Raw rice – 200 gm
Green Moong dal – 150 gm Urad dal – 5 cups Methi seeds - 1 tsp Dry red chilly - 7 Curry leaves - 5 to 6 chopped Small baby onion - 1 cup diced Ginger - half inch piece Green chilly - 2
Hing - 1/4 tsp (Asafoetida) Salt to taste
Oil - 2 tbsp (coconut oil preferred) Raw mango – 1 diced
METHOD:
Wash and soak rice and dals for 4 hours along with the dry red chillies and methi seeds
Later grind them to a smooth paste Now in the same mixer jar put the curry leaves, ginger, green chilly and small baby onions and grind it (slightly coarsely)
Now add chopped raw mangos, salt and hing
Heat a tawa, pour the batter and spread it in circular motion and make like a mini dosa
Drizzle oil over it and cook from both sides till nice and crisp
Serve hot with jaggery