The heat is on and Aam sizzles on the platter at Khandani Rajdhani!

Be it raw or ripe, mango is preferred as an ingredient for its versatility, be it for vegetarion or non-vegetarian dishes.

This king of fruits has been given a khandani welcome this summer by Khandani Rajdhani the popular vegetarian outlet on 21 Park Street, Kolkata. After all, the king arrives just once annually and deserves undivided attention! So Aamlicious it is at Khandani Rajdhani which unveiled its menu for this festival. Served on a rotational basis, there will be at least 7-8 Aamlicious preparations for every meal. Available till May 31, 2019, Khandani Rajdhani’s Aamlicious menu has on offer innovative explorations of all the delectable dishes that mangoes can spice up with unique flavours.

The master chefs at Khandani Rajdhani have perfected traditional and contemporary mango preparations to make everyone’s summer time treats ever so special. So, mango as a refreshing beverage ingredient, takes on a new avatar with Mango Lassi and Mango Thandai.

For appetisers, salads and savouries, there is an interesting choice of Aam Khasta Kachori, Kaccha Aam Chinese Bhel, Kacchi Kairi Khichiya Chaat, Karara Kairi Roll, Mango
Pizza Dhokla, Palak Aamras Chaat and Teekhi Kairi Makai Ka Salad. For the mains, there is evergreen Aamras Boondi, Aam Churi Gunda Ki Subzi, Kairi Masale Bhat, Kacche Aam Ki Launji and Kairi Thepla. Don’t forget to relish the mango desserts such as Hapus Jalebi, Mango Gulkand Malpua, Mango Sabudana Kheer.

When the food is served on a thali with numerous small bowls lined alongside it makes the meal much more appealing and appetising. This five- year old restaurant spoils you with their impeccable hospitality. From being escorted to your seat till you finish your meal—the trained staff makes you feel very special with their attention and courteousness.

The overall experience creates a ten-on-ten impression. Do not miss the Aamlicious culinary adventure, all that you have to pay (per thali)—on weekdays Rs. 450/- weekends Rs 463/- and on Tuesdays Rs 263/-. All prices are inclusive of taxes.

Try these two recipes at home—

Aamras Boondi

Aamras is usually the pulp extracted fromripe mangoes without any additives or flavourings. But sometimes a little milk can be added to make it smoother and to balance the acidic levels of ripe mangoes. A pinch of green cardamom powder is a commonly used spice in aamras as this helps to enhance the flavour.  Sugar too is added at times to increase sweetness.

Method for preparation of Aamras Boondi

Prepare the aamras and mix sweetened boondi. Boondi can be made at home with refined flour. Make a thick batter of refined flour with water, not too runny, and add just a drop or two of edible orange colour. Use a jhanhri (perforated spoons) to drop boondi droplets onto hot oil in khadai (wok) fry and drain. Prepare light sugar syrup in a separate container. Soak fried boondi in sugar syrup for 2 minutes, strain and add to the aamras. Aamras Boondi is ready to serve.

Mango Pizza Dhokla
Dhokla Ingredients
Rice Flour – 200
Urad Dal – 30 gms ( soaked)
Yoghurt – 100 ml
Sugar – to taste
Oil – 2 Tsp
Citric Acid – 4 gms
Dhokla Tempering ingredients
Sugar – to taste
Oil – 4 Tsp
Mustard Seeds – ½ Tsp
Asafoetida ( hing) – 1 Pinch
Water – as needed
Salt – to taste
Lemon Juice – 1 Tsp
Pizza Topping
Aamras – 200 gms
Pomegranate – 50 gms
Grated processed cheese – 100 gms
Fresh ripe mango cubes – 50 gms
Coloured red and green pepper (diced) – 50 Gms
Chaat masala – 2 gms

Method

Blend together the rice flour, soaked urad dal, yogurt, sugar and 1 tsp oil into a smooth paste. Add enough water to make the batter into dropping consistency, add asafoetida and then leave it to ferment overnight.

Add the Citric Add to the fermented batter. Keep a steamer over the stove for water to boil. Line the moulds with oil and pour the batter, cover and steam for 20 minutes. Remove and let it cool. Now cut the Dhokla into 3 inch diameter circles with a round cutter.

Heat oil in a pan, add mustard seeds and red pepper and let them crackle, once they start to crackle add some water in the tempering. Bring this water to boil and pour over the Dhokla. Spread generous amount of Aamras over the cut Dhoklas. Add the rest of the toppings and serve warm.