The Veggie Wonder
She’s been cooking since she was eight years old. And, now, nineteen years later is internationally recognised and celebrated. She has not only cooked an exclusive meal for our Prime minister Narendra Modi, with Chef
Sanjeev Kapoor but also designed culinary experiences, workshops, live cooking shows in various cities within The United States, Singapore,
Malaysia, Bahrain, India and the UAE. Nikita Gandhi has the unique distinction of having won the world’s first ever all-vegetarian Masterchef. This finance graduate from the United States has been honing her expertise in vegetarian cooking and baking and one day will surely open her own café.
Nikita has represented India in many a global food festival, I catch up Nikita at the buzzing World of Food in Abu Dhabi. She is wowing the visitors with her cooking demo of the unique & chatpata mango cornetto . Great to catch up with chefs from around the world chef Uwe Micheal, chef Lee chef Jogesh Arora, chef Tarek Ibrahim and many others. The world of food, features funky Instagrammable street food and desserts from more than a dozen countries. Not only am I sending you the recipe of the unique “Mango cornetto” but also from very useful tips from Nikita.
spiced potato | avocado cream
For mango cones:
100g plain flour
3 tbsp oil
To taste salt
1/2 tsp red chili powder
1/4 - 1/2 cup mango pulp (tinned)
Oil for frying
For potato filling:
2 potatoes, boiled. peeled 8t mashed 1 lsp red chili powder
1 tsp chant masala
For the avocado cream:
1 cup mactop whipping cream
1 ripe hass avocado
1 handful mint leaves
1 handful coriander leaves
1-2 green chilies
1/2 tsp black salt
1/2 tsp cumin powder
Lemon juice to taste
Salt to taste
Fmish mint and coriander leaves
1. Mix together flour, salt. red chili and oil very well. Add mango pulp and knead a to form a smooth dough. Add more mango pulp or water if required. Rest the dough for 15 minutes.
2. Roll out a portion of the dough into a long sheet. Cut out strips and wrap them around greased cone molds to form a cone. Deep fry in hot oil till crisp and golden. Remove from cones and let to cool.
3. Mix everything well for potato filling.
4. For the avocado cream, whip mactop cream to stiff peaks.
5. Blend avocado with remaining ingredients till very smooth. Do not add much water.
6. Push this mixture through a strainer.
7. Fold it into the whipped cream carefully.
8. Fill in a piping bag.
9. Take a mango cone. fill in potato mixture and top with a large swirl of avocado cream.
10. Drizzle over tamarind chutney, sprinkle masala boondi. garnish with mint. coriander leaves and serve