Rajma Mayonnaise
by Tarla Dalal
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.
Rajma Mayonnaise recipe - How to make Rajma Mayonnaise
Preparation Time: Cooking Time: Total Time:
Makes 1.50 cups
1/2 cup soaked and boiled rajma (kidney beans)
3 tbsp cornflour
1 cup milk
1 tsp sugar
2 tsp roughly chopped garlic (lehsun)
1 whole kashmiri red chilli , broken into pieces
1 tsp vinegar
salt and freshly ground black pepper (kalimirch) to taste
1/4 cup oil
- Method
- 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.
| Energy | 45 cal |
| Protein | 0.9 g |
| Carbohydrates | 3 g |
| Fiber | 0.3 g |
| Fat | 3.1 g |
| Cholesterol | 1.5 mg |
| Vitamin A | 36.8 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.2 mg |
| Vitamin C | 0.1 mg |
| Folic Acid | 10 mcg |
| Calcium | 26 mg |
| Iron | 0.2 mg |
| Magnesium | 6.3 mg |
| Phosphorus | 21.8 mg |
| Sodium | 1.9 mg |
| Potassium | 31 mg |
| Zinc | 0.1 mg |
A creamy mayonnaise with rajma.. was just too good recipe.. and it also gave a smooth and good garlic flavour to the mayonnaise.. This is a must try recipe..