Toss up some tasty mayo delights
Every time you to dig into a saucy pasta or bite a crunchy burger loaded with mayonnaise, do you get guilt pangs? Mayonnaise, a high calorie salad dressing, is anything but healthy; but who says that you should always have health food?india Updated: Sep 23, 2011 03:15 IST
Every time you to dig into a saucy pasta or bite a crunchy burger loaded with mayonnaise, do you get guilt pangs? Mayonnaise, a high calorie salad dressing, is anything but healthy; but who says that you should always have health food? Take a well deserved break from your health routine, and satiate your taste buds with a range of delicacies made from the wonder condiment mayonnaise. You can try scrumptious dishes such as tangy mayo dips, gooey mayo filled sandwiches, wraps and flavoured mayo salads.If the ardent fitness buff in you is still unconvinced about the benefits of the feel good indulgence, then here’s some food for thought: "Mayonnaise is a healthy concoction of freshness, nutrients and good health. Other than its culinary taste, this ubiquitous sauce offers many health benefits too," says Geeta Bector, of Mrs Bector’s Cremica.
According to the American Journal of Clinical Nutrition, mayonnaise is particularly good for women as it contains vitamin E, which may protect postmenopausal women against strokes. “Vitamin E helps to combat damaging free radicals and is a nutritious antioxidant. Vitamin E also restores damaged cells and improves the immune system,” says Dr Anshu Agarwal, nutritionist, Sharda Hospital.
Mayonnaise, which is made from eggs, lemon juice and oil, is free of trans fats as it contains heart-healthy oils such as canola or soyabean, opine doctors. In fact, a study published by The New England Journal of Medicine found that mayonnaise made with omega-3 fatty acids can reduce the risk of heart ailments. Benefits of mayonnaise have also been linked to the treatment of depression, arthritis and colon inflammation. Here’s how to indulge in mayo goodness with these recipes.
Go healthy with a fat-free veg mayo
Are you a vegetarian or totally off oil? Here’s the recipe to churn up mayo sans eggs and oil. Take 120 gm plain yogurt, 1/4 tsp cider vinegar, 1/8 tsp yellow mustard, 1 dash hot pepper sauce , 1 dash white pepper, 1 dash paprika, and salt to taste. Mix all the ingredients together, and blend well. Your fat-free eggless mayonnaise is ready. Use it generously in salads and burgers, or simply use it as a dip.
By chef Gaurav Gidwani, Mocha Coffee and Conversation
50gm Caesar dressing
20gm green peas
20gm lettuce iceberg
20gm lettuce lollo rosso
10gm lettuce rocket
25gm mushroom boiled
15gm American corn
20gm Parmesan cheese
Put all the vegetables in a bowl and give it a gentle toss. Pour the Caesar dressing on top of the vegetables and ensure that the vegetables are completely coated with the dressing. Transfer the mixed salad to your serving bowl. Garnish with grated Parmesan cheese and croutons. Serve chilled.
By chef Gaurav Gidwani, Mocha Coffee and Conversation
Penne Hawaiian Salad
300gm gourmet penne pasta
200gm pineapple slices cut into strips
1/2 (each) red, yellow and green bell peppers cut into strips
2 stalks celery
2 tbsp processed Cheddar cheese
1 and 1/2 cup mayonnaise
1 head iceberg lettuce
6-8 cherry tomatoes
4-5 sticks asparagus cut into 1 inch pieces
Salt and freshly cracked black pepper to taste
A handful of fresh basil leaves
Cook Penne Rigate pasta in 3 litre salted boiling water for 10 minutes. Drain well and refresh it with plenty of cold water. Cut pineapple slices and bell peppers into strips, string and cut celery into diamonds. Immerse all the vegetables and pineapple back into the sugar syrup present in the pineapple can and chill. Blanch asparagus in boiling salted water for a minute, drain and refresh it with cold water. Break lettuce leaves off the head, wash and immerse in iced water. Cut Cheddar cheese into diamonds. Drain the pineapple and vegetables, mix with cooked Penne Rigate. Add cooked asparagus, cheese, mayonnaise, salt and black pepper and mix. Arrange the salad on lettuce leaves on a salad platter. Garnish with a few cherry tomatoes and fresh basil leaves and serve immediately.
By chef Naresh Guglani, Del Monte
Stuffed Mushrooms Caps
25gm plain mayonnaise
25gm garlic mayonnaise
200gm button mushroom with stems
1 piece onion
1 piece red capsicum
1 piece tomato
100gm cottage cheese
150gm refined flour
3 piece medium eggs
250gm bread crumbs
Salt to taste
1tsp black pepper
1tsp cajun spice
Oil for deep frying
Remove mushroom stems and boil mushroom caps until they are soft. Finely chop the mushroom stems, onions, capsicum, tomato, spinach and cottage cheese. Heat oil in a pan, add chopped vegetables and fry till slightly soft and light brown. Add mushroom stems to the fried vegetables and cook for 5 minutes. Add salt, black pepper and cook for another 5 minutes. Mix diet mayonnaise, garlic mayonnaise and 1/2 tbs garlic chilli spread in a mixing bowl, and keep half of this sauce aside. Add all the cooked vegetables to the remaining sauce and mix well. Stuff this mixture inside the mushroom caps and keep aside. Add flour, eggs, salt and water in a bowl to make a smooth batter without lumps. Heat oil, dip stuffed mushroom caps in batter and roll on bread crumbs then deep fry one by one till golden brown. Pour the sauce created earlier on the stuffed mushroom caps. Serve hot.
By Dr Oetker Funfoods