Mayonnaise sauce is used for cold dishes like salads. You can do the following things:

Mix it with boiled potatoes with some chopped onions for Potato Salad

Mix it with a mixture of boiled vegetables like carrots, potatoes, French beans to make like a Russian Salad

Mix it with just salad leaves.

Vanilla Cake
Ingredients: 2 cups flour
2.5 tsp baking powder
1/2 cup butter
1.5 cups sugar - powdered
1/2 water
3/4 cup dahi/yogurt
1 tsp vanilla essence
1/4 tsp salt
2 x 9 inch round or square microwavable cake dishes

Method: Line the base of the tins with butter paper or grease the bases and dust either with maida or sugar till well coated.

Sift the flour and baking powder and transfer into a mixing bowl.

Add the salt, sugar, butter, water and vanilla. Beat the mixture using a wooden spoon or a beater till well blended.

Add the dahi to the cake batter and beat till smooth. The batter looks almost glossy when done.

Divide the batter into the dishes.

Bake one cake at a time, at 100 per cent for two minutes. Rotate container half way and bake for another two minutes. Rotate again and bake for one minute.

Let stand for five minutes then turn cake out of the tin.


Eggless Vanilla Cake (microwave)
Ingredients: 2 cups flour
2.5 tsp baking powder
1/2 cup butter
1.5 cups sugar - powdered
1/2 water
3/4 cup dahi/yogurt
1 tsp vanilla essence
1/4 tsp salt
2 x 9 inch round or square microwavable cake dishes

Method: Line the base of the tins with butter paper or grease the bases and dust either with maida or sugar till well coated.

Sift the flour and baking powder and transfer into a mixing bowl.

Add the salt, sugar, butter, water and vanilla. Beat the mixture using a wooden spoon or a beater till well blended.

Add the dahi to the cake batter and beat till smooth. The batter looks almost glossy when done.

Divide the batter into the dishes.

Bake one cake at a time, at 100 per cent for two minutes. Rotate container half way and bake for another two minutes. Rotate again and bake for one minute.

Let stand for five minutes then turn cake out of the tin.

Hi Emily,
first of all let me tell you that recipes differ from place to place. So my Rara Chicken may not taste the same as what you had! You can try it anyway!

Rara Chicken
1 kg chicken - cut into pieces
1 cup yogurt (dahi)
salt - to taste
1 cup oil
1 bay leaf
1 black cardamom (badi elaichi)
4 green cardamom (chhoti elaichi)
1 tsp cumin (jeera)
1 tsp coriander powder (dhania)
1 tsp garlic paste
2 tsp ginger paste
1 onion - chopped
2 tsp ginger - shredded
1 tsp chilli powder
2 whole red chillies (sabut lal mirch)
1 cup tomato - chopped
1 tsp turmeric powder (haldi)

Method: Whisk together the yogurt and salt and marinate the chicken in it for an hour.


Heat the oil and add the bay leaf, both cardamoms, and cumin.


When the seeds splutter add the onions and saut�ill light brown. Add ginger and garlic pastes and stir for 4 to 5 minutes.


Stir in coriander, turmeric and chilli powder. Add the chicken along with the marinade, and cook over high heat to begin with and then medium, till cooked through, stirring a few times.


Cook until tender. Add the tomatoes and chopped ginger and stir. Then add the whole red chillies.

Stir fry till the chicken pieces are coated with the masala. Serve hot.

Eggless Mayonnaise
Flour (Maida) 2 tbsp
Oil 1 tbsp
Milk 1 cup
Vinegar 3 tbsp
Sugar 1 tsp
Salt 1 tsp
Powdered black pepper 1/4 tsp
Mustard powder 1/2 tsp


Method:
1. Make the White sauce: In a heavy based pan, heat the butter. Over low heat, stir in the flour and sauté till a slight change in color and an aroma emanates.
2. Take pan off the fire and add milk very gradually, stirring vigorously all the time to avoid lumps. When the flour mixture and milk have blended well, bring to a boil.
3. Place the pan over the heat again, and stirring all the time let it come to a boil. Lower the heat and simmer for 2-3 minutes, continuing to stir to avoid scorching.
4. Chill the sauce, mix in the vinegar, sugar, salt, pepper and mustard. Beat well to mix well.
5. Your mayonnaise is ready. This will keep in an airtight bottle in the fridge for 5-6 days.

Bake this in the convection mode of your oven.

Naan Khatai
Ingredients: 150 gm refined flour
120 gm oil
2 cloves
1/4 tsp cinnamon-broken pieces
4-5 green cardamoms
85 gm sugar-powdered
60 gm semolina
1/2 tsp vanilla esssence
blanched almonds to garnish

Oven Temperature: 350F - 180C

Method: Mix together the sugar and powdered spices.

Whip the oil to make it creamy, and add in sugar mixture gradually.

Add the refined flour, semolina and vanilla and mix into a dough.

Shape mixture into small rounds, put on to a baking tray and mark a cross at the center of each khatai on top.

Place an almond each in the center of each and bake in a pre-heated oven for 15-20 minutes, or till crisp and cooked through.