For the mayo:
Sunflower oil- 3/4th cup
Mustard powder- 1 tsp
Vinegar – 1 tbs
Sugar- 1 tbs
Salt- 1 tsp
Pepper powder- 1/2 tsp
Maida- 1 cup
Water- 2 cups
– In a saucepan, add 1 cup of water, maida, mustard powder, vinegar, sugar, salt, pepper powder and mix well to remove lumps.
– Bring to a boil until it becomes a lump
-In a mixie, add the egg; then add the hot maida lump onto the egg. The heat from the maida lump ensures that the egg is cooked. This keeps the mayo fresh for a longer period.
-Switch on the mixie and slowly drip the cup of oil drop by drop into the maida and egg mixture. Mayo sauce done!
(Tip: this mayo doubles as a delicious bread spread)
The veges (all boiled):
Potatoes- 2 large
Carrots- 2 large ( Make sure the carrots still have a bite to them and can be cut into cubes)
Butter Beans- 5
Green peas- A handful
Apple- 1 large
Pour the mayo over the veges and mix well to combine. Serve the salad cold or stuff into pita bread and snack away! Enjoy!
Tip: Guess what else you can add!?
Pineapple: adds a lovely sweetness and juiciness
Pomegranate: super healthy and such a pretty pink!
Chicken: boiled and cubed for non veg lovers
Pista: the perfect garnish for a yum crunch