GITA HARI indulges in aamlicious treats at Khandani Rajdhani.
Guess what’s good about rising mercury levels, sultry weather and blazing summer months?
You get to gorge on luscious mangoes – raw or ripe – and the pure vegetarian place Khandani Rajdhani – the flagship brand of Mirah Hospitality, has come up with yummylicious Mango Festival yet again which is going to last for two delectable (April & May) months enticing guests with anything from beverages to side dishes, pickles, pulao and desserts from royal Rajasthan and Gujarat, in all their outlets.
As is the norm in any Thali joint, katoris jostling for space on steel plates are placed in front of you and the dishes are served pronto! Only this season you find more of mango-based items on your thali along with the appetizing Dal Bhatti Churma, Turi subzi, Kadhai Veg, Paneer Rajwadi and Batata nu Shak apart from two farsans of Dhokla and Raw Mango Samosa. Puri, rotla, rotis and Khichdi with generous drizzle of ghee makes every bite with Mango Dal Dhokli, Aamrakhand or Fajeto heavenly. While Aam ki Launjee with that touch of saunf and sour-sweetness tickles your taste buds, accompaniments like Kairi Chutney and Mango pickle are bent upon teasing your palate.
The name Raw Mango & Onion Bhajia itself is mouth-watering besides the creepy sounding Gunda Kairi that is a harmless Gujju pickle (gunda is a berry). Want more of mango – tangy Mango Pulao, flavoursome Mango Curry, Raw Mango Raita and more. Can’t miss the smooth ripe Mango Lassi or Kair Panna (it was a tad too sweet).
Some of the desserts are Fruit salad with chunks of rasmalai, Mango Jalebi with rabdi but unarguably, the no-frills Aamras which can be had as a dessert or with hot puffed-up puris, is the winner. Mango maniacs gear up to get pampered to the gills with mango variations in Khandani Rajdhani’s rotating menu which means you can visit the restaurant everyday and expect the unexpected as the place is sure to surprise you with a new and tantalizing mango dish. And if you wonder if all this is too much of mango, remember you just can’t have enough of the King of Fruits this season!
Ratings:
Food: 4.5
Ambiance: 3.5
Service: 4.5
Price: VFM
Overall: 4.5
Mango Fajeto
INGREDIENTS
1 cup Curd
2 tsp Besan
A little Haldi (turmeric)
1 dice Gur (jiggery)
1 tsp ginger-green chilli paste
Salt to taste
For tempering
1 tsp Oil
½ tsp Jeera
2 Red chillies
½ tsp Mustard seeds
3-4 cloves
A pinch Hing powder
A few Curry leaves
Method
Combine haldi, curd, besan and mango pulp into a smooth mixture. Set aside. Heat the oil in a pan. Add jeera, red chillies and mustard seeds. When it splutters, add hing, curry leaves and cloves. Now introduce curd, mango pulp and besan mixture. Let it simmer for ten minutes. Keep stirring else it will form into lumps. After adding salt and gur, let it boil for a couple of minutes. Serve hot.
INGREDIENTS:
For the gatte:
1 cup Besan
A pinch haldi (turmeric powder)
1 tsp Red chilli powder
½ tsp Kasuri methi
¼ tsp Ajwain
2 tsp Oil
Salt to taste
For the gravy:
1 cup Curd
½ cup Tomato puree
1 tsp Garlic paste
1 tsp Red chilli powder
2 tsp Dhania-jeera powder
For tempering:
1 tsp Oil/ghee
½ tsp Jeera
¼ tsp Hing
Fresh coriander leaves to garnish
Method
To prepare gatte, take a large bowl, add besan, salt, ajwain, kasuri methi, turmeric powder, red chilli powder and combine well. Pour just enough water to make firm dough. Roll the dough into 1/2 inch diameter. Set aside. Boil 3 cups of water in a vessel and gently introduce the rolls into the water. let the rolls cook for about 10 minutes. Once cooked, separate the gatte from water and let it cool. Slice the gatte into 1/2 inch pieces. Keep aside.
Heat 2 tsp’s of ghee for tempering add cumin seeds, hing, garlic paste then add tomato puree and let it boil well. Then add the sliced gatte’s and mix well. Before pouring in the beaten curd, set the flame to low. Mix well. Now addhaldi, red chilli powder, corriander powder, dhania-jeera powder to the gravy and combine well. Let the gravy keep bubbling in simmer for about 5 minutes, till the oil separates. Serve hot with rotis.
