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Saturday, 21 July 2012

STARTER AND SALAD NOS...49

sweet and sour delight
MANGO RELISH ON GOLDEN CRISPIES
FOR MANGO RELISH
Raw mango                            200gm
Water                                     50ml
Sugar                                       75gm
Bay leaf                                  1no
Fenugreek seeds                   a pinch
Red chilies dry                       2nos
Fennel                                    2gm
Cinnamon                               ½ inch stick
Ginger                                     ½ inch

FOR GOLDEN CRISPIES
Flour                                       100gm      
Oil                                            20ml
Salt                                         a pinch
Water                                     20-25ml
Fat to fry
GARNISH:
Peppercorns and red chili powder
PREPARATION:
Peel mangoes, cut into ½ lengthwise, remove seed. Grate the mangoes. Julienne the ginger. Heat sugar in a pan over low flame. When it starts to caramelize, add all the ingredients and cook over low flame till cooked and the liquid has evaporated. The mixture should give a glaze. Remove cinnamon and bay leaf.
For golden crispies-
Rub flour, salt and oil with fingertips. Add water and knead lightly to make smooth and workable dough. Cover and rest the dough for 10 minutes. Divide the dough into small balls (marble size). Roll out into thin circles of 1 ½ inches diameter. Perforate with fork at places and deep fry in hot oil, turning occasionally till golden and crispy. Remove from oil and drain on an absorbent paper.
To assemble, place crispies on a plate, place a spoonful of the prepared relish mixture and garnish as shown in the pic. 



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