Our ‘Mango Summer’ and Mango Curd topped Meringue nests

While you get over your shock of seeing 2 posts on consecutive days here, let me crib a bit more about the heat. It is so..so hot here- No respite whatsoever 😦

The better part though, of the hot Indian summer is the gorgeous bounty of fruits that it offers. The little Diva in our house goes on an ‘all Mango’ Diet and hence we call it our ‘Mango Summer’. Unlike the other fruits, Mangoes don’t need any disguise for her. Wash-peel-eat  Mangoes is her ritual for the summer. The peels and pit are not spared either-every last bit of goodness is sucked & licked before getting discarded.

Aamras shows up regularly on the menu and everything from Sheera to Cakes is flavoured with mangoes!We even made Mango Agua Fresca!

Few summers ago, I discovered this gorgeousness called Mango Curd, the tropical cousin of Lemon curd. It is an integral part of our Mango Summer now. ‘We’ use it to Spread, fill, top breads, Rotis, Cakes, Tarts or just lick it from a spoon!

I like to use Alphonso mangoes for the Mango Curd, but I have made it with other varieties too. Some people might think they are overrated , but I looooovvvve Alphonso mangoes the most and so our Mango Curd is made with Alfonso mangoes. You can use any variety you like.

I use this recipe from Smitten Kitchen to make the Mango curd.

If you are in Nasik, there is an organic Farmers market on Kute Marg, behind Sopan hospital. You can buy your box of plump, juicy, organic, naturally ripened mangoes from there.

The egg whites left over from making the mango curd were baked into these airy, crisp meringue nests. A few specs of egg yolk managed to escape into the whites, but the Kitchen Aid whipped them to stiff peaks 🙂

Meringue nests topped with Mango curd and ruby red pomegranate seeds-we have a sweet, spectacular looking dessert!

The mango curd, if you can save it,stays well refrigerated for about a week and the meringues can be baked in advance too.

 Mango Curd recipe:

Adapted from Smitten Kitchen

Makes 1 to 1.5 cups

Ingredients

~ 400 gms ripe mangoes, peeled, pitted, cut into 1/2-inch pieces
1/3 cup sugar
3 tablespoons fresh lime juice
4 egg yolks
1/4 cup unsalted butter, cut into small pieces ( I used Amul)

Method

Puree mango, sugar, lime juice and salt in processor, scraping down sides of work bowl occasionally. Add yolks; puree 15 seconds longer.

I did not sieve the curd. You can do that if you have too many strands in the mangoes.

Set metal bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk puree until thickened and thermometer registers 75 deg C, about 10 minutes. Remove from over water. Whisk in butter 1 piece at a time. Cover and refrigerate overnight.

Meringues nests recipe

Makes about 10- 12 nests

4 egg whites

¾ cup caster sugar

Pinch of Cream of tartar (or use few drops of lemon juice and few salt crystals)

Method:

Line two baking sheets with parchment paper.

Preheat the oven to 200 deg C.(if using an OTG heat only the lower element )

Place the egg whites in the bowl of the stand mixer with the whisk attachment.

Add cream of tartar and whisk on medium until frothy.

Whisk on high till soft peaks form.

With the mixer on medium speed, add caster sugar, 1 tbsp at a time and whisk till stiff peaks form

In a piping bag with a star nozzle, fill the stiff egg whites.

Pipe ~ 3” circles, 1-2 “apart from each other on the lined baking sheet.

Pipe two circles atop one another around the edge, to form a nest.

Bake the meringue nests till crisp on the outside but not browned (took about 40-45 minutes for me)

Switch off the oven and keep the meringues in the oven until completely cool

Fill each meringue nest with Mango curd and top with fruits of choice.I have topped them with Pomegranate seeds , kiwi and mango cubes.

The Misal Pav burger!

The hot Summer, Exams, work, Summer camps  and a rather long recipe delayed this post. Did I mention the heat? It’s still hot but finally I am back with The Misal Pav Burger recipe.

As I said in my earlier post, the idea for this burger kept hovering in my head for a long  time. I kept thinking of various combinations to make the patty, the sauce and the toppings. Finally when I baked the Kummelweck rolls, I decided to go ahead with whatever ingredients I had in my pantry. Moth beans or Matki are a staple in our house. Matki sprouts are usually found in my fridge, since everyone loves the Usal (curry) made with it.

The burger patty here, is made using sprouted Matki and potato+breadcrumbs as a binder. I have found a new shop in Nasik -Aarogyam, which sells Nagli/Whole wheat and sprouted wheat bread. So this time the Patty has Nagli breadcrumbs. You can use whole wheat or white breadcrumbs too. Mom made fresh Kanda Lasoon Masala, so the patty was spiced with my Mom’s homemade fiery love 🙂

Raw mangoes are were in season and I made a shortcut Methamba (Mango Chutney). My brother got me a bottle of Roopak’s Aachari masala, along with other spices. I cooked the raw mangoes and spiced them with this Readymade Aachari masala. The masala is awesome by the way 🙂

The other element that I added to the burger was the fiery Masala Chutney. Masala Pav, is a favourite street food here- a bun or the Bombay Pav is served with a spicy Onion-Tomato masala chutney made using Pav Bhaji masala. I substituted the Pav Bhaji masala with the Kanda Lasoon masala. I was apprehensive when I put together all the elements of this Misal Pav burger , but it turned out so good that the son gave it ’the Best Burger ever’ thumbs up!

The Misal Pav burger recipe

Makes about 5-6 burgers

Ingredients:

5-6 burger buns or Laadi pav

~2-3 Tomatoes Sliced

1 large onions sliced

1 cucumber sliced

Few sprigs fresh coriander leaves

For the Patty:

1 cup sprouted moth/matki beans cooked in salted water (just cooked, not mushy)

1 potato cooked,peeled and mashed

¼  cup bread crumbs or as required

2-3 tbsps Chopped coriander

1 small onion chopped

3-4 garlic pods chopped

2 tbsp crushed roasted peanuts

1 tsp green chili paste or red chili powder to taste

1-2 tsp Kanda Lasoon masala

Salt to taste

Oil for shallow frying

For the Mango Chutney

1 raw mango cubed

3 tbsp grated jaggery or more to taste

1-2 tsp Aachari masala

Salt to taste

2-3 tsp oil

For the Onion-Tomato chutney

1 onion chopped

1 tomato chopped

2-3 garlic cloves sliced

2 tsp Kanda lasoon masala

½ -1 tsp red chilli powder

3-4 tsp oil

Salt to taste

Method:

For the Patty

Mix all the ingredients for the patty except the oil.

Make ~ 5-6 balls of the mixture and flatten into a patty

Shallow fry in hot oil in a nonstick pan  till browned on both sides

For the Mango chutney:

Heat oil in a pan.

Add the chopped mangoes, jaggery and salt. Cook for 5 minutes or till the mangoes are just cooked.

Add the Achari masala and cook for 1-2 more minutes.

Take off the heat and cool.

For the spicy chutney

Heat oil in a small pan.

Add the garlic and onion and sauté for 1-2 minutes

Add the tomatoes and cook for 2-3 minutes more

Season with salt and spices

To assemble the burger:

Cut the burger buns in half.

Add 1-2 tsps of the spicy chutney.

Place slices of tomato, Cucumber,onion and coriander leaves

Place the patty on the salad.

Top with the tangy Mango chutney and then top with the other half of the bun

Serve immediately