 |
|
Dip into new tastes
for variety MAYONNAISE and dips of other types have become a hot favourite in most party menus. Apart from adding an international touch to the menu, they give ample opportunity to the hostess to try out various unlikely combinations to enhance her party and add a personal touch. Mayonnaise-base dressings for salads go well with Indian taste and cuisine. We have for you some easy to prepare dips and dressings. Relish these with vegetable or fruit sticks, soup sticks, and cream cracker biscuits. Mayonnaise Eggs 2 Mustard powder 1 tsp Groundnut oil 1 cup Sugar 2 tbsp Lemon juice/vinegar 2 tbsp Salt ½ tsp Pepper ½ tsp |
|||||||||||||||||||||||||||||
|
Note: Mayonnaise usually becomes thicker after being kept for some time. If it curdles while making, churn another egg separately in a blender and add the curdled mayonnaise slowly to it and churn till perfect thickness is got. Cheese mayonnaise: Add ½ cup grated cheese along with eggs while blending for this cheesy mayonnaise. Garlic mayonnaise: Add three to four crushed flakes of garlic to prepare mayonnaise. Mint mayonnaise: Puree 2 sprigs of mint in mixer and add to prepared mayonnaise. Pistachio mayonnaise
Egg yolks 3 Olive oil 1 cup Lemon juice 1 tbsp Ground pistachionuts 3 tbsp Chopped parsley 3 tbsp Chopped mint leaves 1 tbsp Method: Whisk the yolks in a bowl. Continue to whisk and add oil in a slow trickle. Continue whisking and add salt, pepper and lemon juice. Add parsley, mint and nuts and whisk till mayonnaise is smooth and thick. Serve with herbed breads or in pasta salad. Note: This mayonnaise is more likely to curdle if made with a machine so for best results prepare with hand. Spicy cheese dip Cottage cheese (grated) 5 tbsp Processed cheese (grated) 80 gm Chilli sauce 2 tsp Garlic flakes (crushed) 3-4 Spring onion (finely chopped) 1 Green chilli 1 Mustard powder 1 tsp Salad oil 4 tbsp Salt ½ tsp Method: Put grated cottage cheese and processed cheese in a blender along with oil, garlic and ½ cup water. Blend until smooth. Remove from blender and add spring onion greens and white and finely chopped green chilli. Add chilli sauce and salt to taste. Mushroom sauce
Mushrooms (chopped) 200 gm Cheese spread 4 tbsp Yoghurt ¼ cup Onion (finely chopped) 1 Coriander powder ½ tsp Salt and pepper to taste Method: Melt butter and add onions and coriander powder. Stir for sometime and add chopped mushrooms. Stir these till slightly cooked. Add a little milk and cook for three to four minutes. Put these cooked mushrooms in a blender. Add the cheese spread, yoghurt, salt and pepper to taste. Make a smooth puree. Transfer to a bowl. Serve with cream crackers. Sesame dip Cream (beaten) 1 cup Sesame seeds 1 tsp Oil ½ cup Vinegar 2 tbsp Sugar ¼ tsp Salt and pepper to taste. Method: Beat
the cream till light. Mix all the ingredients together and whisk lightly
till thoroughly mixed. Keep in refrigerator. |
 |
 |
