Mango mania turns Tollywood celebrities into master chefs | Bengali Movie News

Mangoes are taking over the market again as we head towards peak summer months. The countdown to Himsagar, Langra, Alphonso and the aromatic Gulab Khas has begun. Actors Shaheb Bhattacherjee and Lahoma Bhattacharya hit the kitchen to stir up some favourite mango dishes for CT.
Lahoma Bhattacharya’s Mango-Avo Salad

Mangoes are nature’s candy and I enjoy the variety of local mangoes available in the market. Summers take me back to my childhood. I would wait to come back from school to sip on a chilled glass of aam porar sherbet or mango shake. I love Sticky Rice with Mango and I wish to ace the recipe this year. Mangoes work with sweet and savoury dishes as well as salads. My savoury mango salad with spiced chicken recipe is a summer hit. Fresh herbs, a hint of Italian dressing and feta accentuates it further.
Ingredients
Chopped lettuce- green, red, and iceberg (2 cups)
Ripe mango (1, pitted, peeled and chopped)
Mustard seeds (soaked overnight)
Avocado (½, mashed)
l Cucumber (½, sliced into half-moons)
Red onion ½ cup (thinly sliced)
Red & yellow bell pepper (½ cup, thinly sliced)
Cherry tomatoes (½ cup)
Assorted olives- black and green (½ cup)
Parsley (½ cup, chopped)
Chopped fresh mint (½ cup)
Jalapeños
Large lime (1, juiced)
Extra virgin olive oil (3/4 tbsp)
Mixed seeds and nuts (1 cup)
Feta and cheddar for garnish (½ cup)
Green chillies
Ginger (julienned)
Salt & pepper to taste
Spiced chicken
Marinate chicken breast with salt, pepper, paprika, garlic powder, Italian seasoning and olive oil. Let it rest for two hours. Grill in an oven or pan. Slice the chicken into bite sized pieces.
Mango mustard dressing
In a food processor blitz peeled mangoes, soaked mustard seeds, green chilli, ginger and salt into a smooth paste.
Method
In a large bowl combine the avocado and vegetables. Add spiced chicken. Season with salt & pepper. Squeeze lime juice, drizzle olive oil and the home-made mango mustard dressing. Toss and mix the salad. Add feta and cheddar. Add one tablespoon of mixed seeds and nuts. Garnish with fresh mint and parsley before serving.

Shaheb Bhattacherjee’s Mishti Aamer Kasundi Murgi

Mangoes are not just a fruit but an emotion. I love summer only because I get to gorge on different kinds of mangoes. I don’t mind doing extra crunches but indulging in mangoes every day is a must. I love to cook and try to experiment with different kinds of ingredients while cooking. The aam kasundi chicken with raw mangoes is my mother’s recipe, but I use ripe mangoes instead. The sweetness of mangoes, the zingy spices and the pungent mustard makes the dish stand out. Try out mishti aam er kasundi murgi this summer with steamed rice to tantalise your taste buds.
Ingredients
Chicken (500 gm, cut)
Kasundi (3-4 tbsp)
Ripe mango paste (½ cup, mixed with salt and garlic paste)
Garlic paste (1 tbsp)
Onion and ginger paste (1 tbsp)
Onion (1, chopped)
Green Chillies (5/6, chopped)
Mustard oil (4/5 tbsp)
Kashmiri chilli powder (1 tbsp)
Turmeric powder (1 tbsp)
Salt to taste
Method
Marinate chicken for two-three hours with kasundi, garlic, onion-ginger paste, turmeric powder, Kashmiri chilli powder, green chillies and a drizzle of mustard oil. Heat the rest of the oil in a pan, add chopped onions and fry till light brown. Add the marinated chicken and salt. Cook in a low flame and add water to it. Mix the mango pulp and kasundi, add to the chicken curry. No extra sugar needed as the ripe mangoes will add sweetness to the dish. Once cooked, serve with rice or rumali roti.

Pics: Anindya Saha