Welcome aboard!

Indian cuisine is a riot of colours, flavours, and spices. Every state has its own unique culture- ingrained taste bud. And, to many of us staying within familiar tastes is a sacrosanct act. Of course an occasional trip to a speciality restaurant that serves another fare is ok. But, as a matter of routine ...at home...NO!

One of the benefits of being born to parents who dared an interstate marriage (am talking about India of the 70's) was being able to widen a regional taste bud to accept, experiment and, relish eclectic cuisines :-)

I love food! Be it traditional or fusion, cooking is all about turning out fare that is tasty and healthy.I welcome all lovers of good food to come on aboard and share your kitchen adventures.

If you like what you see, do leave a comment. If you don't, please leave a suggestion to help me make this better.

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Happy cooking!


Saturday, June 28, 2008


This recipe is courtesy, my friend's mom! An extremely sweet assamese lady who was also a wonderful cook. Once I recieved a jar of home-made mayonnaise from her and instantly fell in love with the stuff. This is her recipe. Hope you enjoy it as much as I did :-)
For people, who don't like the idea of high cholestrol egg yolks, use milk powder or soy milk instead. Don't forget to tell me how it was :-)

Egg yolks 2
Salt & pepper
Dry mustard powder 2 tsp
Castor sugar 1 ½ - 2 Tbs
White vinegar or limejuice 1 Tbs
Garlic paste[opt] 2 tsp
Olive or sunflower oil 300 ml
Boiling water 1 ½ Tbs
Except for the oil, put all the other ingredients into a blender and blend for a couple of minutes.
Add the oil a drop at a time, and then in a steady stream until the mayonnaise thickens. Add boiling water to prevent the mayonnaise from curdling. Store in a clean bottle in the fridge.

PS:All ingredients at room temperature.
This quantity makes 300 ml of mayonnaise.

1 comment:

kumar_rai15 said...

thanks for sharing the recipe...and bonus for telling the alternative of eggs...

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