Recipe - Indian Mayonnaise Dressing

1 tablespoon Corn oil or ghee
1 small Onion, finely chopped
2 teaspoon Curry Powder
One fourth teaspoon Cayenne pepper
1 Piece ginger root, peeled,
chopped (1/2")
2/3 cup Mayonnaise
1 tablespoon Tomato paste
1 tablespoon Mango Chutney
3 tablespoon Halfandhalf
OR
3 tablespoon Plain yogurt
Cucumber slices, 1/2s (opt)
Cucumber skin strips (opt)
Fresh parsley sprig (opt)

Heat oil or ghee in a saucepan. Add onion, Curry Powder, cayenne and ginger
and cook gently 5 minutes, stirring frequently. Remove from heat and cool.

In a blender or food processor, process cooled onion mixture, mayonnaise,
tomato paste, Mango Chutney and halfandhalf or yogurt until smooth.

Turn mixture into a serving bowl. Chill at least 1 hour before serving. To
serve, garnish with cucumber slices and skin strips and parsley sprig, if
desired.

Makes 1 cup.

NOTE: The consistency of this dressing may be thinned with the addition of
a little more halfandhalf or yogurt, if desired. Dressing will keep in a
covered container in refrigerator for several days. Serve as an
accompaniment to cold meats and salads.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini