CHICKEN RECIPE: In a large bowl, combine
nd combine olive oil, tandoori masala spice mix, fennel seeds, and
either you follow the original recipe and leave the chicken breasts
remove the flesh from the mango and puree it in a
In a large nonstick frying pan, heat vegetable oil over high heat. Season scallops then sear for 1-2 mins per side, until browned. Set aside.
Whisk together olive oil, vinegar, shallot, garlic and garam masala. Season. Fold in mango. Set aside.
In a serving bowl, combine arugula, sugar snap peas, tomatoes and 1/2 the mango dressing. Toss to combine. Top with scallops and drizzle with remaining dressing.
ea Salt. Serve with Mango Chutney.
For Mango Chutney, heat oil
trips. Wrap center of each mango bundle with 1 prosciutto strip
inch of salt and the mango. Add the vinegar, bring to
In a blender put mango, jalapeno pepper, fresh coriander, lemon juice, olive oil, cream cheese, sour cream.
once it's nicely blended (not too much), take it out of blender.
Place in serving bowl; add some salt and chaat masala.
serve with some Tostitos corn chips.
Peel the Mango and dice into 1/2 inch cubes (work over a bowl so you do not lose any juice).
Stir in Yogurt.
Transfer to a serving bowl, sprinkle with the Garam Masala and a very few drops of oil.
Serve.
Place diced mango into a saucepan and stir
tock dissolved. Then add the mango chutney, again stir to combine
alapeno slices. Now add the masala. Saute until the garlic is
For the Masala Chai Tea Concentrate:
Crush
ombine, green chili, ginger, garam masala, mango powder, salt, red chili powder
ncrease the quantity of Dry Mango Powder or add a little
ll the spices for the masala paste except the red chili
Chicken Marinade: combine marinade recipe in a bowl or food-
he onion, Garlic-Ginger Paste (recipe below), and tomatoes in a
op. Place 2 slices of mango on top end to end