I am passionate about Cooking & Baking.. "Inspire the Inner Chef in you"
"A recipe has no soul.. You must bring soul to the recipe"
Please note : My Recipes are personally tried and tested by me and sometimes recipes are adapted to
Joined 6 years ago
750 g mayo 750g salad cream 1 bottle picadilly (liquidised) ½ cup mustard sauce 1Tblsp green chilli crushed Handful of each curry leaves -green dhania (coriander) -mint 1 teaspoon salt +- 1 ¼ cup sugar ½ cup vinegar Liquidise all together
In a seperate pot Add 5 tablespoon oil 1 teaspoon mustard seeds Little sesame seeds little whole Jeeru (Cumin) More curry leaves again 2 tablespoon akalwaya pickle masala Braise Once spluttering add the liquidised sauces mixture to the pot Adjust salt and green chilli Tint it slightly to a light lemony green colour Cook 10- 15 minutes on stove Cool bottle and keep refrigerated Can be frozen If freezing beat with egg beater Before serving Enjoy