Recipes from Chef Priyank Singh Chouhan the Director – Culinary & operations for JSM corporation
Thai Mango Coconut Rice
1. Coconut Rice
Ingredients:
● Jasmine rice – 100 g
● Water – 500 ml
● Coconut milk – 125 ml
● Coconut essence – ½ tsp
● Sugar – 75 g
● Fresh grated coconut – 20 g
Method:
1. Bring water to a boil in a saucepan and add the rice.
2. Cook for 5 minutes, then add coconut milk, sugar, coconut essence, and grated coconut.
3. Cook on low flame for 25–30 minutes, stirring continuously to avoid sticking.
4. Cook until it reaches a creamy, kheer-like consistency.
5. Remove from heat and let it cool slightly.
2. Mango Topping
Ingredients:
● Mango purée – 6 tbsp
● Condensed milk – 3 tsp
Method:
1. Mix mango purée with condensed milk until smooth.
2. Chill lightly before use.
3. Assembly & Garnish
Additional:
● Fresh mango cubes (optional, recommended)
● Grated fresh coconut – 20 g
● Mint leaves – 3 sprigs
Method:
1. Add warm or room-temperature coconut rice (approx. 120 g) into a serving bowl or glass.
2. Spoon mango topping generously over the rice.
3. Add fresh mango cubes for texture (optional but recommended).
4. Garnish with grated coconut and mint leaves.
Margri Thai Cocktail
Ingredients (Per Serve)
● Tequila (Jose Cuervo Especial) – 60 ml
● Triple Sec – 5 ml
● Lime juice – 5 ml
● Sugar syrup – 5 ml
● Mango juice – 60 ml
● Ginger syrup – 2 ml
● Fresh mango (cut pieces) – 15 g
● Green chilli – ½ (slanted, for garnish)
● Ice cubes – 5–6
Method
1. Add fresh mango pieces and ginger syrup into a cocktail shaker.
2. Gently muddle to release the mango flavor.
3. Pour in tequila, triple sec, lime juice, sugar syrup, and mango juice.
4. Add 5–6 ice cubes to the shaker.
5. Shake well until the mixture is chilled and properly combined.
6. Strain into a chilled rocks glass or coupe.
Garnish
● Place a half slanted green chilli on the rim or float it on top.
Serving Style
Serve chilled as a tropical-spiced cocktail with a balance of sweet mango, citrus, and a subtle chilli kick.
