HOMEMADE MAYONNAISE

Mayonnaise first came on the scene in the 1700’s a recipe that is believed to have been conceived and developed by the great Chef Anton Careme. Mayonnaise changed the culinary world because it could replace ingredients like cream, enrich, thicken, stabilize so many different recipes and ingredients that it became a substitute for cream and gelatine and soon led to the north of hundreds of recipes based on its qualities. it is used in salads, sandwiches, soups,  as a side, a spread and a thickening agent.

It involves beating egg yolks over a long period of time while slowly incorporating oil into it.

The technique and the recipe is very simple. What is required is patience because in the ‘old’ days it was prepared by hand with a wire whisk.

The lack of time and patience is what created millionaires like Hellmans and Heinz who quickly

created packaged mayonnaise to replace homemade mayo and soon this ingredient because. permanent fixture in every kitchen worldwide.

Even today when hand and stand mixers make this task so much easier folks buy their mayonnaise. But nothing beats a homemade mayo. Its just two ingredients oil and egg yolks and you can use pretty much any oil you like. Add a few drops of basil or chilli oil to your vegetable oil. Add sesame or avocado oil.

Add any flavouring spice and herb you choose. Add minced garlic to make aioli. The sky is the limit.

For this of you who are vegan try my vegan tofu mayonnaise recipe also on this site. Watch the video on my IGTV feed.

Ingredients

. 3 egg yolks room temperature not cold

1 tablespoon wine vinegar or lemon juice (

½ teaspoon salt

¼ teaspoon dry or prepared mustard

1½ to 2¼ cups of vegetable or olive oil room temperature and not cold

1 tablespoon boiling water

 

METHOD

Beat the egg yolks for 1 to 2 minutes  using a hand or stand mixer with a ballon whisk until they are thick and sticky.

Add a drop of oil and beat again. Every one minute add one drop of oil for about 6-7 minutes.

Then increase the speed and add a teaspoon at a time. Keeping whisking.

Once the mayonnaise begins to thicken add the vinegar or lemon juice, salt and mustard. Beat for 30 seconds more.

Add more oil and continue to beat until all the oil is used up.

Now whisk the boiling water into the sauce quickly. This is an anti-curdling measure that will help produce a smooth mayonnaise that will be more resistant to splitting when added to say a hot soup or baked.

Season to taste. Scrape into an airtight container and refrigerate upto 10 days.

GREEN MASALA EGG SALAD SANDWICH

THIS INDIAN STYLE EGG SALAD SANDWICH IS DELICIOUS WITH A COLD BEER OR LIMBOO PAANI.

 

INGREDIENTS FOR 4

8 SLICES GOOD QUALITY SANDWICH BREAD THICKLY SLICED OR CRACKERS OF YOUR CHOICE

SOFTENED UNSALTED BUTTER (OPTIONAL)

1 CUP HOME-MADE MAYONNAISE (REFER RECIPE) OR GOOD QUALITY STORE BROUGHT EGG BASED MAYO

8 SOFT BOILED EGGS PEELED AND QUARTERED (REFER HOW TO BOIL AN EGG)

1 CUP CILANTRO OR CORIANDER LEAVES CLEANED AND WASHED (ALL STALKS REMOVED)

1 FEW SPRIGS TO GARNISH

1-2 INDIAN GREEN CHILLIES STALKED REMOVED

1 LARGE CLOVE GARLIC

1 TSP WHITE VINEGAR OR TO TASTE

PINCH SUGAR OR TO TASTE

SALT TO TASTE

PUREE THE CORIANDER, GREEN CHILLI AND GARLIC IN A SMALL MIXER WITHOUT WATER.

STIR AND BLITZ AGAIN. ADD 2 TABLESPOONS MAYONNAISE AND GRIND TO A SMOOTH PASTE.

ADJUST FOR SOUR SWEET AND SPICY BY ADDING MORE VINEGAR, SUGAR OR GREEN CHILLIES.

ADD THE CHUTNEY AND REMAINING MAYO TO A MIXING BOWL AND STIR WELL. ADD THE EGGS AND COARSELY MASH THE QUARTERED EGGS. DO NOT MAKE THIS INTO A PASTE. THE MIXTURE SHOULD BE CHUNKY.

TASTE FOR SALT. SEASON WITH SOME BLACK FRESHLY GROUND PEPPER.

REMOVE CRUSTS FROM BREAD IF DESIRED. TOAST THE BREAD OR KEEP PLAIN AS IN PHOTO BELOW. BUTTER BREAD IF DESIRED. SLATHER ONTO TOAST OR PLAIN BREAD OR SERVE WITH SOME THICK CRACKERS. GARNISH WITH FRESH CORIANDER SPRIGS. KEEP REFRIGERATED.

 

OLD FASHIONED COOKED WHITE FROSTING FOR RED VELVET CAKE

OLD FASHIONED COOKED WHITE FROSTING FOR RED VELVET CAKE

OLD FASHIONED COOKED WHITE FROSTING FOR RED VELVET CAKE

Ingredients

Also known as a boiled frosting this is a traditional frosting used on red velvet cakes.

For 2 8 inch velvet cakes

40 grams all purpose flour or maida

2 cups plain whole milk

1.5 teaspoons pure vanilla extract

400 grams unsalted butter, softened

225 grams icing sugar

Pinch of kitchen salt

Instructions

Heat 1/2 cup milk and slowly in a small skillet dissolve the milk and flour to a smooth paste. Add 1 cup milk and stirring constantly bring to a boil and cook until you have a thick smooth paste like a béchamel. Remove from the fire and stir in remaining half cup milk and continue to stir. If you are unable to get all the lumps out process it in a blender. Any bits of flour will make the frosting lumpy.

Whisk in vanilla and salt. Pour into a bowl to allow it to cool about 15 minutes then use plastic wrap to cover the surface. Press the wrap down over the frosting to prevent a skin from forming. Chill.

Remove the cold frosting from the fridge and using a stand or hand mixer beat until the mixture is smooth. Then add the butter and beat again until well incorporated. Add the icing sugar and beat until fluffy and glossy. and looks like white buttercream frosting. If you live in a warm climate return the frosting to the fridge for a while to thicken up and then frost your cake. Otherwise ice your cooled cake immediately.

ICING YOUR CAKE

Remove 1 cup icing and reserve. Keep refrigerated if you live in a warm climate.

Brush excess crumbs or broken bits off both the cakes. Reserve them.

Place one cake on a flat clean surface or a serving dish and layer the top with 3/4 cup frosting. Sprinkle any crumbs over the frosting if you like.

Place the second layer over the frosted cake. Frost all over until completely covered and smother using a long flat icing spatula.

Clean you spatula. Then take the reserved frosting out, stir and apply to an areas of the cake where the frosting is uneven, has bits of red crumbs visible or has thinned out. Chill the cake for 1 hour to allow the frosting to set. If you have a lid that can cover it use it other wise keep it in the fridge away from anything string smelling.

http://www.taradeshpande.in/red-velvet-cake-with-traditional-white-frosting/

CREAMY AND FLUFFY VEGAN MAYO

CREAMY AND LIGHT VEGAN MAYO

CREAMY AND LIGHT VEGAN MAYO

Ingredients

This recipe produces a fluffy and creamy vegan mayo. I combined two separate recipes with minor adjustments to create this mayo. If you want a simpler version prepare this recipe without the aquafaba, use just the tofu. If you want a soy free mayo try the almond milk mayo.

Vegan mayonnaise has a much shorter shelf life than regular commercial mayo.

You can replace the lime juice with lemon juice or apple cider vinegar.

For this recipe you will require readymade tinned, cooked chick peas or Kabuli chana. The liquid from these tinned chick peas is called Aquafaba.

Traditional mayo gets its yellow collar from egg yolks. Since vegan mayo doesn't have yolks you can add yellow mustard paste, pinch turmeric (be careful as this is a strong flavour) yellow miso paste and a variety of natural ingredients. I sometimes use natural marigold color when I don't want any flavour.

If you prefer not to use any of these your mayo will have a lighter color.

Makes approx 1 3/4 cups

200 GRAMS SILKEN TOFU DRAINED COMPLETELY

1 CUP REFINED FLAVOR FREE OIL -CANOLA, SAFFLOWER, SOY BEAN, CORN,PEANUT,VEGETABLE, RICE BRAN

1/2 KG (15-16 oz) TIN OF CHICK PEAS (COOKED KABULI CHANA)

1/2 TBSP LIME JUICE

1/2 TSP HABANERO CHILLI SAUCE OR A HOT SAUCE OF YOUR CHOICE OR 1 TEASPOON SPICY MUSTARD PASTE (OPTIONAL)

SALT TO TASTE

Instructions

DRAIN THE CHICK PEAS AND RESERVE THE LIQUID. THIS BEAN LIQUID IS CALLED AQUAFABA. USE THE CHICKPEAS FOR A DIFFERENT RECIPE. YOU WILL NEED 1/4 CUP OF THIS LIQUID FOR THE RECIPE BELOW.

USING AN ELECTRIC HAND WHISK OR STAND MIXER, WHISK 1/4 CUP OF THE AQUAFABA IN A LARGE MIXING BOWL FOR ABOUT 2 MINUTES.

DROP BY DROP ADD 3/4 CUP OF THE OIL AND KEEP WHISKING UNTIL THE MIXTURE BECOMES FLUFFY. IT IS IMPORTANT TO ADD THE OIL SLOWLY. PROCESS WILL TAKE 4 MINUTES OR SO.

RESERVE THIS BEAN AND OIL EMULSION.

IN A FOOD PROCESSER BLEND THE SILKEN TOFU UNTIL SMOOTH AND FREE OF ANY LUMPS. IF NECESSARY RUN THE PUREED TOFU THROUGH A SEIVE.

ADD THE 1/4 CUP REMAINING OIL AND BLEND AGAIN. ADD MUSTARD OR HOT SAUCE AND LIME JUICE AND BLEND AGAIN.

USING AN ELECTRIC WHISK SLOWLY BLEND THIS TOFU MIXTURE INTO THE BEAN LIQUID EMULSIFICATION UNTIL FULLY INCORPORATED.

ADD SALT AND MORE FLAVORINGS TO TASTE.

BOTTLE IN A DRY CONTAINER AND KEEP REFRIGERATED FOR UPTO 3 DAYS.

http://www.taradeshpande.in/creamy-and-fluffy-vegan-mayo/

FLAME ROASTED RED PEPPER HUMMUS WITH POMEGRANATE

FLAME ROASTED RED PEPPER HUMMUS WITH POMEGRANATE

FLAME ROASTED RED PEPPER  HUMMUS WITH POMEGRANATE

Ingredients

THIS IS AN EASY DIP FOR A LARGE GROUP. IT ALSO MAKES AN EXCELLENT SANDWICH SPREAD.

SERVES 8 AS A DIP

400 GRAM TINNED COOKED CHICKPEAS FULLY DRAINED (ABOUT ONE CAN)

2 WHOLE RED BELL PEPPERS

1 TEASPOON MINCED GARLIC

1/2 CUP TAHINI

1 TSP RED HOT SAUCE OF YOUR CHOICE

2 TSP LIME JUICE

1 TABLESPOON POMEGRANATE MOLASSES

SALT TO TASTE

GARNISH

1/2 TBSP POMEGRANATE MOLASSES

1 TBSP GARLIC OIL

1/4 CUP SHELLED POMEGRANATES

PINCH CAYENNE PEPPER

Instructions

ROAST THE BELL PEPPERS OVER AN OPEN FLAME USING TONGS UNTIL COMPLETELY CHARRED AND FALL APART SOFT.

COOL THEM, PEEL OFF BLACKENED SKIN, REMOVE SEEDS AND STALK AND PUREE TO A VERY SMOOTH PASTE WITH ALL REMAINING INGREDIENTS.

ADD MORE TAHINI AND A LITTLE WATER IF YOU WANT THE MIXTURE TO BE THINNER. SALT TO TASTE. ADD MORE MOLASSES IF YOU WANT A SWEETER FLAVOR.

POUR INTO A SERVING BOWL. DRIZZLE WITH MOLASSES AND GARLIC OIL. TOP WITH POMEGRANATE SEEDS AND A PINCH OF CAYENNE PEPPER.

SERVE WITH PITA CHIPS, KAND OR SURAN WAFERS EVEN WARM PITA BREAD.

http://www.taradeshpande.in/flame-roasted-red-pepper-hummus-with-pomegranate/

Home-made Ricotta with fresh herbs

Home-made Ricotta with fresh herbs

Home-made Ricotta with fresh herbs

Ingredients

Ricotta is traditionally made from the whey of cow, buffalo and sheep's milk in Italy. Ricotta is processed differently depending on its intended use. Some ricottas are sweeter while others are dried and salted. Ricotta is used for all kinds of Italian dishes both sweet and savory- tarts, salads, pastas,spreads, cheesecake, and bruschetta.

Paneer often compared to ricotta is made from whole-milk and is commercially drained and shaped into a product that can be sliced. Citric juices are used to split milk in India to keep it vegetarian but rennet an animal enzyme, is employed in many parts of Europe.

I use neither. I prefer buttermilk. I think it produces a far smoother and fresh cheese. They key is to use day old buttermilk which is still not sour but just acidic enough to split your milk.

1 liter whole-milk plain

200 ml fresh heavy cream

1/2 liter plain unflavored full fat or reduced one day old buttermilk, cold

For the Ricotta spread

1 cup chopped white bulbs of green onions or scallions

1/4 cup chopped green stalks of the scallions

1 cup finely chopped rocket or arugula leaves

1/2 finely chopped fresh dill or sepu

1 teaspoon zest of lime

Salt and pepper to taste

Instructions

For the ricotta

Heat the whole-milk and cream in a large saucepan on medium heat. Keep a large bowl and fine sieve handy. When the milk reaches a boil pour 3/4 liter of cold buttermilk into it. Switch off the flame and let it sit 15 minutes. The milk should split.

Switch on the heat again and stir. Boil 2 minutes then turn off flame and slowly strain the contents of the sauce pan into the sieve over a large heat proof bowl.

Return the whey liquid to the fire and boil again. Add remaining buttermilk and boil. Strain one more time over the ricotta in the strainer.

if you wish to boil only once add all the buttermilk to the cream and milk. The leftover whey from the first or second boil is equally delicious though the latter is less fatty. You can make soups and dals like my Three Lentil Buttermilk Curry.

Cover the cheese in the sieve and allow it to drain for 20 minutes. Then refrigerate in the sieve itself over a bowl for 3-4 hours until fully drained and chilled.

Whip using a whisk or with a hand or stand mixer until smooth. Add all the herbs, zest and a teaspoon of salt and pepper. Taste and season with more salt if required.

Spread this dip on crackers, sandwiches and ofcourse bruschetta. This is delicious with the flame roasted bell pepper and garlic bruschetta and tomato bruschetta. Find the recipes for these on my blog.

http://www.taradeshpande.in/home-made-ricotta-with-fresh-herbs/