Making Mayonnaise

Do you guys know that packaged mayonnaise or the white stuff that's plopped on to your burgers in India is not even close to the real stuff? The real stuff is made from egg and tastes out of this world! Its not like white sauce, hell it ain't even white!

I made a really tiny quantity of it, just about 2-3 tablespoons 'cos I was trying it for the first time. Next time around, I will probably reduce the amount of vinegar and try olive oil.

Homemade Mayonnaise (makes 2-4 tablespoons)


1 egg yolk
1 tsp vinegar
1/2 tsp dry mustard powder (yellow)
1/2 tsp white pepper powder
1/2 tsp lemon juice
a pinch of salt
two pinches of sugar
1/4 cup sunflower or regular cooking oil (not mustard)

Add the egg yolk with all the dry ingredients in a mixing bowl. Whisk for about 3 minutes until the mixture becomes pale yellow.

Add oil in increments of one or two drops at a time and keep whisking until combined. When you've used half the oil, add lemon juice and vinegar. Let rest at room temperature for an hour before using.

I learned this from my mother and then I also Googled it. Alton Brown has the same recipe!

NOTES:

1. The vinegar was too overpowering for me so am going to reduce the amount of vinegar next time.
2. Although regular cooking oil is used to make mayonnaise, I will try using olive oil to see how the flavors mix up.
3. When making a larger batch, keep the quantity of the other ingredients same and increase the proportion of oil to one cup.
4. I used a standard egg beater/hand whisk because of the small quantity I was making but you can use an electric whisk to reduce the time and effort.
4. The homemade version is really, really good for your hair!

Perfect Weekend Brunch | Punjabi Chhole

Every family has a different recipe for chhole. Some people like a thin gravy while others make the ever popular Amritsari chikad channe, some add tomatoes, some make them like any other sabji but for me, punjabi chhole evoke so many childhood memories that I cannot help but associate them with a special meal. 

I know folks who make their own chhole masala from scratch but its just a long process, one that I really want to avoid. If you want to try making masala, check out this post at the Mad Tea Party.

Ideally, you must soak white channa (chickpea, garbanzo beans) overnight. It reduces the cooking time and the chickpeas incorporate the masala flavor better. Want to give the bazaar-ish look to your chhole? Boil two cups of water and add a teaspoon of tea leaves. Strain and add this to the chickpeas when soaking them. If you are adding warm water, give the chickpeas 5-6 hours to take on the color (which is why they are best left overnight).

I forgot to take pictures while making chhole and chutney! Sucks.

Punjabi Chhole (makes enough for four):

2 cups chickpeas/garbanzo beans

2 cups water

3 large onions

4 green chillies

1" ginger

8 garlic cloves

2 tejpatta leaves

2 pieces black cardamom

4 cloves

1 stick cinnamon

1 tbsp cumin seeds

1 piece mace (javitri)

2 tbsp chana masala (I used MDH)

2 tbsp amchoor powder (MDH)

1/2 tbsp ginger powder

1/2 tbsp garam masala

Salt to taste

 

Chop the onions, garlic, chillies, and ginger. Heat two tbsp mustard oil in a pressure cooker. Add the chopped mixture to the cooker and saute till onions are golden brown. If the mixture becomes too dry, add half a cup of water. Mix the chana masala and amchoor powder into a thick paste and add to the onions. Cook for five minutes on high flame.

Add in the soaked chickpeas, whole spices, and salt. Put on the pressure cooker and cook on a high flame for 20-25 minutes. Serve hot with puris or kulchas. 

Tamarind Chutney

3 tbsp tamarind paste

4 tbsp crushed jaggery

2 tbsp ginger powder

1 tbsp red chilli powder

1 tbsp cumin powder

1 tsp salt

2 cups water

In a pan, add water and then all the remaining ingredients, except ginger powder. Cook on medium flame for ten minutes, add ginger powder and cook for another 30 minutes. Can be stored in the refrigerator for a month.

Lazy Weekend Meal | Sloppy Joe

Sloppy joes are an American favorite, made using ground beef, spices, and cheese. I first heard of them while watching an episode of Gourmet Central, a cooking show on NDTV Good Times. Googling the term brought up a lot of different variations of the sloppy joe - its just like having a burger without the hassle of making patties!

Instead of heaping the meat onto a burger bun, you can also use any crusty bread or make it into a rustic bruschetta.

Sloppy Joe (makes 4 burgers):

350 gms minced mutton or chicken

2 large onions

10 cloves of garlic, crushed

2 large tomatoes

1 large bell pepper (green)

4 tbsp tomato ketchup

2 tbsp dark soy sauce

1/2 tbsp white vinegar

1 tbsp fresh ground black pepper

1 tbsp chilli flakes

1 tbsp oregano

2 tbsp sunflower, safflower or olive oil

1 cup grated cheddar cheese

4 burger buns (easily available at any bakery)

Salt to taste

In a large pan, heat oil and add the chopped onions and crushed garlic. When the onions become slightly translucent, add the minced mutton or chicken and salt. Cook covered for 15 minutes on a medium low heat. 

Add in the tomato ketchup, soy sauce, vinegar, and sliced tomatoes. Cook for another 10 minutes till the meat in tender. Once the meat is cooked, add in the bell pepper, crushed black pepper, chilli flakes, and oregano. Cook for 5 minutes.

Warm the burger buns on a hot pan, taking care not to brown them. Put the meat mixture on the bun, add grated cheese on top and some iceberg lettuce. Serve with fries, wafers or crisps.

Everything Breakfast Muffins

Muffins for breakfast? Weird for an Indian who's lived on fat laden paranthas - not me though, I have always been at the forefront of the healthy breakfast philosophy (this was a joke okay?). These muffins are a different take on the low fat banana bread, which was quite awesome and are perfect for breakfast or with a cup of coffee in the evening.

I prefer baking with regular whole wheat flour instead of using all purpose flour or maida. Whole wheat has more fiber and nutrition, the only downside is a denser cake. For birthday cakes and cakes for giving, gifting etc I recommend that you use all purpose flour only.

Everything Breakfast Muffins (makes about ten muffins)

1 cup whole wheat flour
1 cup quick cooking oats
1 cup yogurt
1/2 cup milk
1/2 cup brown sugar or shakkar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 large egg
1 large apple
1 medium zucchini
1 large carrot
1 large banana
Handful of raisins and chopped walnuts

Preheat oven to 150C. Grate zucchini, apple, and carrots and keep aside. In a large mixing bowl, sift and add all the dry ingredients. Mix in the egg, yogurt and milk. The batter will be very thick. Taste the mixture to check the sugar content. I added less sugar because of the apples, carrots, and raisins, which add natural sweetness to the muffins.

Fold in the grated fruits and vegetables. Mash the banana and add to the batter, along with a handful of raisins and walnuts. Grease and flour a muffin tray and add the batter till the muffin cups are full. Bake for 20 minutes till a toothpick inserted into the muffin comes out clean.

Note:

1. Tap the muffin tray 4-5 times before putting into the oven to release trapped air from batter.
2. You can add any fruit of your choice - pears, strawberries etc. Orange juice and dark chocolate also taste very good. DO NOT add watermelon, cantaloupe or such fruits - you'll just invite a baking disaster.
3. Do not attempt to make a cake or muffin without fruit when using yogurt. It will come out extremely dry and hard. The water content of the fruits keeps the cake moist.
4. Bake in an oven as far as possible. Baking in a microwave maybe quick but it tends to dry out the cake.

A Mojito, A Pasta, And A Crumble

A mid week meal made almost special with a virgin mojito, an Indianized pasta and an apple crumble. All of this is vegetarian but you can add pieces of chicken or bacon to the pasta while making the sauce and of course, don't forget white rum for the mojito!

Traditionally, a mojito includes white rum, sugar, lemon juice, sparkling water/club soda, and mint. You can find a lot of variations in Delhi eateries. My recipe for a virgin mojito is quite simple and flavorful. Here's what you need:

Ginger Mojito (Non Alcoholic) - makes two

3 tbsp brown sugar or regular sugar
15-20 mint leaves
Juice of two medium sized lemons
A very small piece of ginger
Limca
Lots of ice

Using a mortar and pestle, grind the mint and ginger just enough to release the flavor and some juice, about 3-4 times is okay. Take care not to over grind the mixture, the mint leaves should retain their shape. Mix the lemon juice with brown sugar in a bowl.

Transfer the sweetened lemon juice in your serving glass. Add the mint and ginger mixture and stir twice, just enough to mix all the flavors together. Top it up with lots of ice and Limca if you want it really sweet or just use club soda.

A Very Indian Pasta - makes enough for three or two very hungry people.

This pasta is very simple to make and taste amazing! The sauce is quite versatile so you can incorporate additional flavors to it - add corn, broccoli, mushroom, chicken and whatever else that you love in your pasta. Personally, I eat pasta more for the sauce and avoid anything with a vegetable overload but feel free to experiment.

Ingredients:

1/2 packet Del Monte or any other pasta (I used Penne)

1/2 cup lobia/black eyed beans or red kidney beans, boiled and roughly crushed

6 medium sized tomatoes, chopped

2 medium sized onions, finely chopped

1 capsicum (green bell pepper), finely chopped

1 whole garlic, crushed

1 packet store bought tomato puree

2 1/2 tbsp olive oil

3 tbsp chilli flakes

2 tbsp oregano

1 tbsp fresh ground black pepper

1/2 tsp sugar

Salt to taste

1 cup grated mozzarella or cheddar cheese

Boil the pasta per instructions on the packet and set aside. In a large pan, heat the olive oil and add crushed garlic and onions to it. Add the bell pepper and chopped tomatoes when onions become translucent. You can add the salt at this stage to speed up the cooking. Once the tomatoes become soft and mixture resembles a thick sauce, add the tomato puree, boiled black eye beans, and sugar. Let it cook for about ten minutes on a medium low flame.

Add the ground black pepper, chilli flakes, and oregano. Set aside and let cool. 

Preheat the oven to 200C. Grease a large baking dish and layer the pasta on it. Pour over the sauce and grated cheese. Bake for 10 minutes. Serve hot with a crusty bread of your choice.

Apple Crumble - makes enough for four

Recipe here: http://twomegapixelfood.blogspot.com/2010/11/apple-crumble.html - I used only one apple in this recipe and added melted butter instead of cold butter.

Overall, the dinner was amazing. I felt the mojito could have used a little more sugar and lemon but I guess it will take time to perfect the recipe. The pasta and apple crumble can be refrigerated for 2-3 days.

Khichdi Pulao: Simple Comfort Food

Before you go WTH on me, let me clarify that I am posting this on a friend's request. I know khichdi is the most ubiquitous form of rice but this one is not meant for sickness! Its very easy to make and it tastes really, really good. Makes enough for two hungry people. Accompaniments include butter, ghee, poppadums, pickle, and yogurt.

Step 1: Soak two cups of rice and a handful each of yellow moong and masoor lentils in four cups of water, after washing them thoroughly. I used brown rice so I soaked this for about two hours however, with regular white rice, you may soak them for 15 minutes in three cups of water or skip this step altogether.

A Tip A Day: Olive Oil vs Vegetable Oil

From today, I am starting 'A Tip A Day' series, which will focus on better health, natural remedies, alternative healing and much more.

Coming from Punjab, the most difficult thing for me or my husband is to adopt food that is good for our health. I don't mean to say that Punjabi food is unhealthy but its laden with oil, ghee, and butter. My husband is from Kashmir and Kashmiri food has a very high oil and spice content.

When trying the same recipes with less oil, it is impossible to replicate the same taste but that is a compromise you will have to make for your health. Factors like stress, processed foods, and an unhealthy diet all contribute to high cholesterol, blood pressure, and obesity. Not good.

A lot of families have started cooking regular Indian meals in olive oil. Olive oil is a great source of omega fatty acids but not good for cooking Indian food. Why? Most of our food is made at a high smoking point and when olive oil is heated to such high temperatures, it tends to clog the arteries. You could use it after warming the oil a bit or just use mustard oil. Mustard oil increases good cholesterol in the body.

I generally use about 2-4 tablespoons of mustard oil when making dinner (this is both for sabji and dal). I also use a tablespoon of ghee for the tadka, which is helpful in keeping your bones oiled and preventing arthritis in your forties.

Low Fat Banana Bread

Its been really long since I posted a recipe. I have been cooking some amazing food but I got lazy in posting it all. My baking adventures have become few and far in between 'cos of PCOD. Over the next couple of months, I will shift the focus of the Two Megapixel Food towards healthier alternatives which taste good and are great for losing weight and staying fit. Let me start with this great tasting super moist banana bread (makes one loaf, will last you a week if kept refrigerated, wrapped in butter paper or cling film.)

Low Fat Banana Bread (adapted from Joy The Baker)

1 1/4 cup whole wheat flour
1 cup quick oats (I used Quaker)
1/2 cup brown sugar (can be replaced with honey and/or shakkar)
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon
1/2 cup yogurt (home made or store bought, both work fine, should not be too watery)
3 tbsp rum (optional)
2 medium size eggs
3 ripe bananas

Preheat oven to 150C. In a large mixing bowl, add all the dry ingredients including cinnamon and oats. Mix all of them together. In another bowl, mash the bananas and add the wet ingredients to this (rum, yogurt, eggs).

Add the wet ingredients to dry and mix it well. The resulting batter will be a little thick. If you want to give it a cake like consistency, you can add butter but it wouldn't be low fat anymore then.

Grease and flour a loaf tin and pour in the batter. If you want the bread to have a crunchy top, you can sprinkle sugar on top of the batter before keeping it in the oven. Mine took about 50 minutes to bake but the time depends on the type of oven you are using and environmental conditions so make sure that you keep checking on your bread while it is baking.

Serve warm! It is a great breakfast and doubles up as a perfect accompaniment with evening tea. You can even add grated carrots or strawberries to increase the nutritive value of the bread.

NOTES:

1. When making bread or cake without butter, make sure you use fruits which have a high moisture content like bananas and carrots. If you want to make this bread with apples or berries, add 1/2 cup of butter.

2. Adding flax seeds or nuts makes it super rich in healthy omega fatty acids making it great for your heart!