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Sunday, 31 May 2020 | Pioneer


Baked Mango Yogurt


Milkmaid ½ tin — (200gm)

Hung Curd a+ Nourish — 1 cup

Fresh cream — 1 Cup

Nestlé a+ Nourish Milk (Warm) — 3 tablespoon

Saffron — Few   strands

For garnish — Pistachio

Chopped mango (or any fresh fruits) — 1 Cup


Soak few strands of saffron in two-three tsp of warm milk and keep it aside.

In another bowl mix Nestlé Milkmaid, fresh cream and hung curd and give it a good mix.

Pour it into ramekins and bake in a water bath in a preheated oven at 180 degrees for 20-25 minutes.

Let it cool down completely. Then pour little saffron milk on top and garnish with fresh mango and pistachio.

Serve it cold or at room temperature.

By Chef Bhakti Arora, runner up, Master Chef India’s Season 4 

Mango Mojito Mocktail


Mango Puree: 100 ml

Some crushed ice

Club soda: 1/2 cup

Mint leaves: 4

Lemon: 1/2, cut into wedges

Sugar:  1 1/2 tbsp.

A sprig of mint leaves and    lemon slice to garnish.


Into a serving glass add in the mint leaves, lemon wedges, and sugar.

Muddle them with a muddler or with the back of a wooden spoon. Muddle or squash the lemon, mint, and sugar.

Add in the mango puree, and give it a stir.

Top with crushed ice and pour in the sparking soda.

Stir well, serve with a sprig of mint leaves and a slice of lemon.

By Executive Chef, Suresh Shelar, Banjara Restaurant, Mumbai

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