by Tarla Dalal
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Added to 7 cookbooks
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A level beyond the ordinary, this Rajma Mayonnaise is an innovative dip made by blending cooked rajma with spices, vinegar and oil. A mixture of milk and cornflour is used to balance the flavours and thicken the blend into a luscious paste that can be served as a dip with chips or used as a spread for Sandwiches and Burgers .
This lip-smacking Rajma Mayonnaise can be stored in the refrigerator in an airtight container for around 2 days, so you can make a small batch and use it as and when required.
- Combine ½ cup of milk and cornflour in a bowl, mix well and keep aside.
- Heat the remaining ½ cup of milk and sugar, mix well and bring to a boil.
- Once boiled, add the milk-cornflour-milk mixture, mix well using a whisk and cook on a medium flame for 2 to 3 minutes, or till thick and forms a dough, while stirring continuously keep aside.
- Combine the rajma, garlic, red chillies and ¼ cup of water in a mixer and blend till smooth.
- Add the cornflour-milk dough mixture and blend again till smooth.
- Transfer the mixture into a deep bowl, add the vinegar, salt and pepper and mix well.
- Gradually add the oil, while beating it with an electric beater till all the oil is absorbed and till it is light and fluffy.
- Serve immediately or store in an air-tight container in the refrigerator.
Nutrient values (Abbrv) per tbsp
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