1 tablespoon corn oil or ghee
1 small onion, finely chopped
2 teaspoon curry powder
1/4 teaspoon cayenne pepper
1 piece ginger root, peeled, chopped; (1/2)
2/3 cup mayonnaise
1 tablespoon tomato paste
1 tablespoon mango chutney
3 tablespoon half-and-half or
3 tablespoon plain yogurt
1 cucumber slices, 1/2s (opt)
1 cucumber skin strips (opt)
1 fresh parsley sprig (opt)
Directions: How to Cook Indian Mayonnaise Dressing
Heat oil or ghee in a saucepan. Add onion, Curry Powder, cayenne and ginger and cook gently 5 minutes, stirring frequently. Remove from heat and cool.
In a blender or food processor, process cooled onion mixture, mayonnaise, tomato paste, Mango Chutney and half-and-half or yogurt until smooth.
Turn mixture into a serving bowl. Chill at least 1 hour before serving. To serve, garnish with cucumber slices and skin strips and parsley sprig, if desired.
Makes 1 cup.
NOTE: The consistency of this dressing may be thinned with the addition of a little more half-and-half or yogurt, if desired. Dressing will keep in a covered container in refrigerator for several days. Serve as an accompaniment to cold meats and salads.
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