Tag Archives: Mayonnaise

Beef steak Tortillas, Avocado Salsa, Chilli Mayonnaise

School holidays are here again. And for me, that means to take a semi-break; to slow down a bit on the work front and do only the absolute necessary stuff and not take up any demanding projects.

Even with menu planning, the focus is on easy to put together dishes that would free up time to spend with Adi and also take him to different holiday activities. How are you spending the school holidays? Do let me know in the comments below if you have any exciting activities or holiday trips planned…

When it comes to easy to put together meals, tacos always make it to the list. There are a zillion options and with a bit of prep, you have an amazing meal for the whole family to sit down and enjoy together.

Today, I am making these delicious Beef steak tortillas along with homemade avocado salsa and chilli mayonnaise.

Beef steak Tortillas, Avocado Salsa, Chilli Mayonnaise -

The best thing about using a good quality porterhouse steak is the fact that it is not just delicious, but cooks really fast. While I generally like to cook my steak medium rare, I have gone for well done this time since Adi was having it too and he prefers it so. But well done does not have to mean dry; if you sear both sides of the steak on a grill pan and then finish off in the oven, then you get a really juicy well done steak. And always allow to rest before slicing.

And for that extra flavour, a simple spice rub was used for the steaks which really add to the deliciousness.

Beef steak Tortillas, Avocado Salsa, Chilli Mayonnaise -

Usually for our tacos, we go with a guacamole or avocado crema and a separate salsa (like this mango salsa when mangoes are in season or a spicy Poblano salsa). But this time, made the process simpler with an avocado salsa. I used a nearly ripe avocado; the creaminess of the avo coats all the other ingredients when tossed through which gives the satisfaction and deliciousness of both a guacamole and salsa rolled into one.

Finally coming to the mayonnaise, if you have ever tried homemade mayo or aioli, you will never want to eat the store bought ones again. Agreed buying it is convenient and provides a better shelf life, but there are always a long ingredient list of substances that is not the best for your body. While it might seem difficult initially, making a mayonnaise at home is easy and once you get the hang of it, you will be more than happy to make a weekly batch.

Beef steak Tortillas, Avocado Salsa, Chilli Mayonnaise -

So let’s get cooking these delicious beef steak tortillas with avocado salsa and chilli mayo….


  1. 2 large Porterhouse steaks
  2. Salt, to season
  3. Olive oil; for grilling
  4. 1 packet mini tortillas
  5. Fresh coriander leaves; to serve
  6. Lime wedges; to serve
  7. Shredded lettuce; to serve

Spice rub:

  1. 1 tbsp coriander seeds
  2. 1 tbsp cumin seeds
  3. 1 tsp fennel seeds
  4. 2 tsp dried Italian herbs
  5. Olive oil

Note – Reserve some of the spice rub before making the paste to sprinkle over the final tacos.

Avocado Salsa:

  1. I semi ripe avocado; diced
  2. 1 red onion; finely chopped
  3. 1 tomato; finely chopped
  4. Lime juice, as required
  5. Salt, to season
  6. 1 tsp pickled jalapenos; finely chopped
  7. 1 tbsp coriander leaves; finely chopped

Chilli Mayonnaise:

  1. 1 egg yolk
  2. Salt, to season
  3. 1 bird’s eye chilli (add more according to preferences)
  4. 1 small garlic clove
  5. 1 lime
  6. Vegetable oil


  1. To prepare the spice rub, dry roast the coriander, cumin and fennel seeds on low heat till aromatic. Cool and blend to a coarse powder. Mix the dried Italian herbs and enough olive oil to make a coarse paste.
  2. Place the steaks on a plate, season with salt and rub the spice paste on both sides. Allow to marinate for at least 30 minutes before grilling.
  3. To prepare the chilli mayo, grind the garlic, chilli and a pinch of salt using a mortar and pestle. Add the egg yolk and the juice of half a lime to a processor and blend till smooth. Slowly add the oil in a thin trickle, processing at the same time till the thick, emulsified consistency of the mayo is achieved. Add the chilli paste, season with more salt and lime juice if necessary and process for a few more seconds. Remove to a bowl and refrigerate till use.
  4. To make the salsa, add all the ingredients to a bowl and toss well.
  5. To grill the steaks, oil and heat the grill pan to smoking hot and place the steaks. Cook on both sides for 2-3 minutes depending on the thickness for medium rare. (For a well done yet tender steak, preheat the oven to 180°C before grilling. Grill for 2 minutes on either side and then finish off cooking in the oven for another 2-3 minutes). Rest for 5 minutes before slicing and serving.
  6. Lightly warm the tortillas and place all the components on a serving
  7. To assemble a taco, spread some chilli mayo on a tortilla, add some lettuce followed by steak pieces. Top with avocado salsa, coriander leaves, sprinkle a pinch of the spice rub followed by a generous squeeze of lime.

Beef steak Tortillas, Avocado Salsa, Chilli Mayonnaise -

Beef steak Tortillas, Avocado Salsa, Chilli Mayonnaise -






Spicy Salmon Sliders (with Kashmiri Chilli Mayonnaise)

I enjoy sliders more than full sized burgers simply for the fact that most often, I cannot finish a burger by myself. But sliders are like little morsels of deliciousness that are the right size for smaller human beings like me.

Also sliders are fun and exciting party food, perfect for any kind of season. Most of the elements can be prepared ahead of time which leaves you relaxed on the day. Paired with a creamy homemade mayonnaise with the vibrant flavour from Kashmiri chillies, this is a party canapé like none other.

Spicy Salmon Sliders (with Kashmiri Chilli Mayonnaise) -

Spicy Salmon Sliders (with Kashmiri Chilli Mayonnaise) -

Any kind of fleshy fish without tiny bones can be used for making the patties. Prawns, crab meat and lobster meat are all good options too. Since salmon is an oily fish, there is no need to add any other binding agent (except for a bit of breadcrumbs) but if you are using a white fish, you may need to add potatoes or more bread crumbs so that the patties will not break while frying. And shallow frying or grilling would be the best option instead of deep frying.

Even though I have used the word spicy, these sliders are not super hot but there is plenty of flavour from the spices and aromatics. And don’t get thrown off by Kashmiri chillies in the mayo; these are a variety of chilli from India that has an intense red colour but less heat when compared to others. But you may use any sort of mayo that you wish to.

Spicy Salmon Sliders (with Kashmiri Chilli Mayonnaise) -

Spicy Salmon Sliders (with Kashmiri Chilli Mayonnaise) -

Brioche buns are the perfect pick for making sliders like these; soft, buttery and delicious. If you live in Australia, I suggest the ones that you can find at Breadtop. You will need to visit early though; gets sold off within a few hours itself.

Spicy Salmon Sliders (with Kashmiri Chilli Mayonnaise) -


For the salmon patties:

(Makes about 12-13 patties)

  1. 450gm skinless salmon fillet
  2. 4 tbsp coarse bread crumbs
  3. 1 egg (600gm)
  4. ½ red onion; finely chopped

This post is brought to you in collaboration with Supreme Seafood, so please visit their website for the full recipe (a really special one too as this marked the 50th recipe that I have created in collaboration with the company)

Full recipe….

Spicy Salmon Sliders (with Kashmiri Chilli Mayonnaise) -

‘Everything’ Salad

When Orna Agmon and Ella Shine started a quaint little café, ‘Orna and Ella’ on Sheinkin Street, Tel Aviv way back in 1992, their only intention was to showcase traditional Israeli cuisine in a modern, contemporary way. But today, this café has become a culinary institution and boasts of a highly versatile and varied menu where gourmet dishes rub shoulders with homemade mama’s recipes.

The ‘Everything’ Salad, so aptly named by the staff at the café because it simply contained everything, has become a signature salad served at the café. The crunchy lettuce and the peppery rocket leaves try to keep their heads above the cool tomatoes and cucumbers which in turn battle with the salty feta and crispy croutons but all these get tied down with the fresh herby creamy dressing to create this bowl of healthy freshness.

everything salad


For the Dressing:
1. Fresh mint – 1 cup, finely chopped
2. Fresh basil – ½ cup, finely chopped
3. Fresh parsley – 1 cup, finely chopped
4. Chives – ¼ cup, finely chopped
5. Mayonnaise – 1 cup
6. Sour cream – 100 ml
7. Salt – to season
8. Black pepper – to season

For the Salad:
9. Tomato – 4, diced
10. Cucumber – 2, diced
11. Rocket leaves – a large handful
12. Romaine lettuce – 5, roughly shredded
13. Fresh parsley – ½ cup, chopped roughly
14. Mint – ½ cup, chopped roughly
15. Feta cheese – 1 cup, cubed
16. Croutons – 1 cup

• To make the dressing, either mix ingredients 1-8 in a food processor or add finely chopped herbs to the mayo-sour cream mix.

herby dressing

• Mix all the ingredients for the salad in a large bowl and pour dressing on top just before serving.

Note – If you want to make croutons at home, cut any fine bread into cubes; toss in a bowl with olive oil, salt and pepper. Spread on a baking tray and bake at 170°C for 30-40 minutes. If you do not have an oven, toast the bread cubes in a non-stick pan on low heat till golden brown and crunchy. Croutons can be prepared ahead of time and stored in an airtight container.

close up

Chicken Omelette Sandwich

A slight tweak to the regular omelette and it makes a world of difference! A simple brekkie idea for those rushed mornings….

Whenever I buy chicken for a curry or any other dish, I remove a few boneless pieces and freeze it separately. Some times I freeze it raw (if I have not decided what to do with it) or I will cook it with salt and pepper and then freeze it. I find it extremely easy and affordable to do this especially while making sandwiches like these for our lunch boxes when time is less and you need to whip up something delicious.

I would love to hear from all of you about how you plan your meals especially lunch. Do you make fresh food each day for your family’s lunch-box or rely on the innumerable processed options lining our supermarket shelves. Let me know your thoughts…

And here’s the recipe for the simple, nutritious and yummylicious chicken omelette;

Chicken omelette for easy lunch boxes -



  1. 4 brioche buns
  2. 4 eggs; beaten well
  3. 1 cup cooked boneless chicken thigh; shredded or finely sliced
  4. 1 small red onion; finely chopped
  5. 1 tomato; sliced
  6. 1 cucumber; sliced
  7. salt; to season
  8. freshly milled black pepper; to season
  9. Tomato sauce
  10. Mayonnaise
  11. 1 cup mixed greens
  12. 2-3 tbsp vegetable oil


  • Heat oil in a pan. Sauté chopped onions till soft and translucent.
  • Add the chicken pieces; season with salt and pepper. Add a dash of tomato sauce and mix well to combine.
  • Beat the egg well and pour over this mixture. Cook like a regular omelette flipping over if necessary. Alternately, you can remove the chicken mixture and cook with the egg in batches if you have a smaller pan.
  • To assemble the sandwich, halve the buns and spread tomato sauce and mayonnaise on either side. Place a few greens on the bottom half followed by slices of tomato, egg chicken omelette and cucumber.
  • Enjoy


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