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.