Mayonnaise: Home made

When I first had a scrumptious creamy layered sandwich somewhere I could not understand how butter could be so creamy and taste so good.
A more educated in the outside food department person told me it was mayonnaise that gave the sandwich that taste.
I began my quest to get, find, buy, learn, make or steal the creamy wonderful spread to feel that taste again.
After many moons and many adventures and disasters I found the perfect recipe that I will now share with you selflessly.
After all good things are meant to be shared.


Rule of thumb and fingers.
Remember that you need SEVEN things.
Even after you forget or lose this recipe you will remember the number SEVEN and it will bring the recipe back to your mind.

Ingredients:
Eggs, oil , sugar, salt, pepper, yellow mustard, vinegar or lime juice. (Seven in all. Count, if you don't believe me.)

Eggs: 2
Oil: about 1 cup (olive, salad oil or any other nice clean smelling refined oil)
Sugar: two table spoons to start with and you can vary as per your preference
Salt and pepper to taste
Fresh ground yellow mustard seeds 1 table spoon
Vinegar/lime juice about two table spoons. vary as per taste.

Method:
Break two eggs and put them in the blender jar (large one that you use to make cold coffee, milk shake etc.)

Add salt, sugar, salt, pepper and ground mustard powder.
Run the blender for 45 seconds or so. Check. It should look nice and all mixed up.
Add a little bit of oil through the vent in the blending jar, keep the blender on and keep adding more oil as it keeps getting absorbed by the mixture inside the jar.
you will be able to add about 3/4 of a cup when the mixture emulsifies and you see a smooth, light creamy product in the blender.
Add the vinegar/lime juice and give it another whirrr (blend for another 5-10 seconds).
Taste.
Adjust sugar, salt, vinegar as per your preference.
Remove into a clean glass bottle, keep in the fridge and use as required.

Keeps well for about three four days.

Note: Remember SEVEN things and count them on your fingers to ensure you have not missed out on anything.

Recipes using mayonnaise will follow. Watch this space.

Vegetarian Fish Fingers

Here is a recipe from my random Army cookery classes conducted by senior ladies for newbies like me who were stuck at pakoras and potato wafers and could not make another snack to save their lives.
We were first fed these at the lady's house and then taught how to make them so that we were motivated to learn them and actually try them out.
This became a favourite over time and was made again and again for the frequent parties that we hosted for friends and family.

Ingredients:
1 glass diluted milk (3/4 milk and 1/4 water is ok)
1/2 glass of dry roasted suji (semolina made from wheat)
4 cloves garlic minced fine
1 cup of grated processed cheese
Salt and pepper to taste.
Oil to grease the tray and to deep fry

Method:
Heat milk in a pan, preferably in a karhai.
When it becomes quite hot but is not boiling yet, add the dry roasted suji slowly, mixing well to ensure there are no lumps.
Add the garlic, salt ,pepper and cheese too.
Keep stirring till you get a mass in the pan.
Put it into a greased plate or thali. smooth the surface with a small bowl or spatula so that there is an even layer about 3/4 inch thick all around.
Let it cool.
Cut into fingers. Remove from the plate.
Deep fry in hot oil till a beautiful pink.
Drain on absorbent paper.
Serve with tomato sauce and green chutney.

This quantity is enough to fill one large plate and serve 4-6.


Variation: If you want to make a healthier version, brush them with some oil and bake in an OTG till light pink/brown.

I promise everyone will ask you what went into these.



Sorry, no photo available. It was easier to remember the recipe and write it all down rather than actually make it. Send me the pictures of the end product and I will post their links here. :)