Connect with us

Food

Easy Spicy Mayo Recipe

Published

2 months ago

on

Spread the love

I’ve been adding this spicy mayo with sriracha to everything! It’s fantastic for adding a kick to rice bowls, sushi, sandwiches, and more! It has quickly become a favorite in my kitchen, and I cannot wait for you to try it!

Spicy Mayo

The best part is how quick and easy it is! You need less than 5 minutes and a few simple ingredients you probably already have on hand. You can use either sriracha or gochujang (Korean chili paste) to get that perfect spicy flavor.

This spicy mayo is great drizzled over rice bowls (like my favorite egg roll bowl) or sushi, spread on sandwiches and burgers, or even used as a dip for roasted veggies or baked tofu. I make a batch to keep in the fridge for easy weeknight meals, and I hope you enjoy it as much as I do!

Key Ingredients

  • Mayonnaise: I’ve made this with Hellman’s (also called Best Foods), Japanese Kewpie mayonnaise, and homemade mayonnaise, and I loved all of them. I’d give the edge to homemade and Kewpie, but they genuinely all taste great. If you’d like to make vegan spicy mayo, use vegan mayo and make sure the other ingredients used to make your sauce are listed as vegan on their packaging.
  • Sriracha or Gochujang: Most spicy mayos served at restaurants (especially sushi restaurants) use Sriracha, but this recipe works just as well with Gochujang, a Korean fermented chili paste. I absolutely love it and think it has more flavor than Sriracha. I also use it to make our hoisin sauce and this sesame garlic shrimp marinade. I find Mother-in-Law’s Gochujang in my local grocery store, but many more options exist if you go into an Asian or Korean market.
  • Lime: A little fresh lime juice brightens the mayo and makes it a little lighter on its feet. Rice wine vinegar is a great substitute!
  • Sesame Oil: We add a little toasted sesame oil to most of the sauces on Inspired Taste (see this tahini dressing or the sauce for our broccoli slaw as examples). You don’t need much, but it genuinely makes the mayo taste incredible.
Spicy Mayo

Easy Spicy Mayo

This homemade spicy mayo technically lasts a week in the fridge, but we always finish it by then! It takes minutes to make and is a game-changer for weekday dinners. Anytime I find my dinner a little lacking in flavor, I drizzle some of this spicy mayonnaise over the top, and the problem is solved! The most common way to make this is using sriracha for a spicy sriracha mayo. It’s delicious, but I highly recommend swapping the sriracha for gochujang (Korean fermented chili paste). It makes the mayo more flavorful and a bit more interesting.

Makes 1/2 cup

You Will Need

1/2 cup (113g) mayonnaise, try homemade mayo

1 to 2 tablespoons sriracha or gochujang

1 teaspoon fresh lime juice

1/4 teaspoon toasted sesame oil

Pinch salt

Directions

    1Add 1/2 cup mayonnaise, 1 tablespoon sriracha or gochujang, 1 teaspoon lime juice, 1/4 teaspoon toasted sesame oil, and a pinch of salt to a small bowl.

    2Stir well, then taste for spiciness. Add the second tablespoon (or more) of sriracha or gochujang as needed.

Adam and Joanne’s Tips

  • Storing: When using store-bought mayo (like Hellman’s, Best Foods, or Kewpie), spicy mayo lasts 1 to 2 weeks in the fridge. When made with homemade mayonnaise, it should last about 1 week.
  • Make it more spicy: With 2 tablespoons of sriracha or gochujang, this is medium spicy. For even more heat, add 1/8 teaspoon to 1/4 teaspoon ground chili flakes (like gochugaru) or use cayenne pepper.
  • The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1 tablespoon
/
Calories
99
/
Total Fat
10.5g
/
Saturated Fat
1.6g
/
Cholesterol
5.8mg
/
Sodium
178.3mg
/
Carbohydrate
0.9g
/
Dietary Fiber
0.1g
/
Total Sugars
0.6g
/
Protein
0.2g


AUTHOR:

Joanne Gallagher


Adam and Joanne of Inspired Taste

We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us

Previous Post: Homemade Berry Tart

Related Topics:
Continue Reading
Click to comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Food

Exploring Bengaluru’s Iftar hotspots: Shivaji Nagar, Frazer Town, and Koramangala

Published

14 hours ago

on

June 22, 2025

By

Spread the love

Bengaluru’s Ramzan feasts: A lip-smacking journey through three food hubs

Bengaluru’s Ramzan food scene comes alive at night. From sizzling kebabs to sweet sherbets, we explore three buzzing iftar hotspots: Shivaji Nagar, Frazer Town, and Koramangala.
| Video Credit:
The Hindu

Bengaluru, for all its tech-driven energy, is not exactly a city that never sleeps. Unlike Mumbai’s 3 am vada pav stalls or Delhi’s all-night paratha joints, most of Bengaluru winds down before midnight. Late at night, the roads empty, streetlights hum in solitude, and even the city’s famous cafés shut their doors. But during Ramzan, a few pockets of the city defy this drowsy routine.The air is thick with the scent of grilled meats, the streets hum with chatter, and every corner has something sizzling, smoking, or being stirred in a giant pot. On the evening of March 14, we go on an Iftar walk across three distinct neighbourhoods — Shivaji Nagar, Frazer Town, and Koramangala.

Shivaji Nagar (7.30pm to 8.45pm)

If you think Bengaluru’s traffic is overwhelming, you have not experienced Chandni Chowk Road Cross in Shivaji Nagar during Ramadan. It is a sensory overload — a feast of sights, sounds, and, most importantly, smells. The area, named after the Maratha king Shivaji, is known for its historic charm, but tonight, even the warrior king might have found the chaos too much.

Smoke from sizzling meat fills the air, mingling with the scent of spices. Vendors yell over honking vehicles, beckoning passersby with promises of the best kebabs in town. At one stall, we watch as paththar ka gosht— meat cooked on hot stone slabs — sizzles to perfection. Nearby, pizzas are being baked in kulhads (mud cups), a quirky fusion of Indian and Italian. It is a carnival of food.

Ananya Rao, a 28-year-old software engineer from Chennai, is here for the first time. “Bengaluru is not just about tech parks and traffic,” she says, “It’s about moments like these — where history, culture, and food collide.”

The heat and smoke make us thirsty, so we find solace at Malabar Kulukki Sarbath Stall, run by Hassan Sinan, a coffee shop owner from Indiranagar who sets up his Ramadan stalls across the city. The Kulukki Sarbath, a Kerala specialty, is a mix of lemon juice, raw mango, crushed ice, and basil seeds, with a hint of green chili for an unexpected kick. It is like a punch to the taste buds: sweet, sour, spicy, and cooling all at once.

Refreshed, we follow Hassan’s recommendation to Shalimar Restaurant, run by Abdul Rahman, for our first real meal of the evening. Their special pepper prawns pack a fiery punch, while the classic sheekh kebabs are juicy but a tad too salty. Abdul chuckles, saying, “This is just the beginning. Come back in an hour, and you won’t be able to walk here.”

He is not joking. When we return to our scooter, it takes us 20 minutes just to squeeze it out from a sea of parked vehicles. By 8.45pm, we are en route to Frazer Town, hoping for a slightly calmer experience.

A person making paththar ka gosht. Shot on OnePlus #FramesofIndia

A person making paththar ka gosht. Shot on OnePlus #FramesofIndia
| Photo Credit:
Ravichandran N

Frazer Town (9.15pm to 10.30pm)

Frazer Town, historically the epicentre of Bengaluru’s Iftar scene, is undergoing a transformation. Once famous for its Ramzan Food Festival on Mosque Road, the area now operates under new restrictions — no pop-up stalls, only in-house restaurant setups.

Arjun M, a marketing executive and long-time Ramadan food walker, looks around and sighs. “It’s quieter, but the spirit is still alive.” The road construction and stall ban have kept things more organised, but regulars like him miss the celebratory chaos of past years.

For restaurants, business is down. “Sales have halved,” says Akbar Ali, manager at Savoury Restaurant. Despite this, their menu remains a crowd-puller, featuring slow-cooked haleem, juicy kebabs, and Mohabbat Ka Sharbat — a sweet, rose-flavoured Ramadan staple.

Iftar Walk food stall in Frazer Town. Shot on OnePlus #FramesofIndia

Iftar Walk food stall in Frazer Town. Shot on OnePlus #FramesofIndia
| Photo Credit:
Ravichandran N

We dig into idiyappam with chicken rogan josh, a surprising but delicious pairing, followed by Mahalabia, a Middle Eastern milk pudding topped with pistachios. The first few bites are divine, but once the nuts are gone, the dessert becomes a bit too sweet and one-dimensional.

At Empire Restaurant, another staple of the area, a manager tells us their Ramadan sales are down by 80%. It is clear that many food lovers have migrated elsewhere this year. And from what we hear, that ‘elsewhere’ is Koramangala.

By 10.30pm, we are ready to find out if the rumours are true.

Koramangala (11:10pm to 12:15am)

Koramangala is unlike the other two stops. It is neither as overwhelming as Shivaji Nagar nor as subdued as Frazer Town. Instead, it is a lively mix of college students, IT professionals, and weekend partygoers.

“Honestly, I didn’t expect Ramadan vibes to hit this hard here,” says 19-year-old Aisha Khan, a college student and first-time Iftar walker. “It’s not as chaotic as Shivaji Nagar, but it’s buzzing. You’ve got kebabs on one side and cocktails on the other — it’s like two worlds colliding, and somehow it just works.”

Mr Kulukki stall in Koramangala. Shot on OnePlus #FramesofIndia

Mr Kulukki stall in Koramangala. Shot on OnePlus #FramesofIndia
| Photo Credit:
Ravichandran N

We make a beeline for MR Kulukki, run by Hamza, a former Empire Restaurant employee who claims to “know the pulse” of Koramangala’s crowd. His stall caters to a younger demographic, offering flavoured tiramisu, baklava, and kunafa alongside Ramadan classics like rabdi and phirni.

Intrigued, we try Hyderabadi shahi thukda, a thick milk-soaked bread pudding with nuts, and a custard roll, both indulgent and utterly satisfying. Nearby, a Kashmiri tea stall serves fragrant kahwah, and a kebab vendor shouts his rhythmic chant: “Chicken, mutton, kebab… chicken, mutton, kebab.” The night is alive, but in a different way from the old Ramadan hotspots.

As we sip our last drinks (one more mango kulukki sarbath), we glance at our phones. It is 12.15am. Somewhere between our first kebab in Shivaji Nagar and our last sip of kulukki sarbath in Koramangala, March 14 had turned into March 15.

And just like that, our Iftar walk had crossed not just three neighbourhoods, but also two different days.

Published – March 20, 2025 04:31 pm IST

Continue Reading

Food

Madurai Kullappa Mess brings the flavours of southern Tamil Nadu to your plate

Published

3 days ago

on

June 20, 2025

By

Spread the love

An assortment of popular dishes at Madurai Kullappa Mess

An assortment of popular dishes at Madurai Kullappa Mess
| Photo Credit: Special Arrangement

Now, find the flavours of Madurai in the heart of Chennai. At Madurai Kullappa Mess, the menu is built around meat: ghee mutton chukka, brain masala, liver fry, and head and trotters curry. However, it is the seafood here that seems to pull the most crowds, from crisp netheli fry to their Sunday-only ayira meen kuzhambu (a tamarind-based gravy made using this freshwater fish native to Tamil Nadu. These are tiny and slender fish often found in canals along agricultural fields and ponds. Due to their size, they are typically cooked whole.)

Promoted by Jeyanandh Dinakaran and helmed by managing director V Sivasankaran, this restaurant brings the bold, rustic flavors of Madurai to the city, with a menu that celebrates everything from biryani to meat-based gravies.

We visited this newly launched restaurant on a sunny afternoon to try their non-vegetarian set meals (₹299 andveg ₹225). The meals come with unlimited rice and five gravies, including crab, fish, chicken, mutton and a robust karuvadu thokku (a semi-gravy made with dried fish) .

As we waited for our order, Sivasankaran explained that the masalas are made in-house, with the lamb meat sourced from Thiruvallur district. The ghee, cold pressed groundnut and gingelly oil are brought in from the Delta regions, along the river Cauvery in Tamil Nadu. “Our signature dish is ayira meen kulmabu which is served only on Sundays and viraal meen varuval, available everyday. We get ayirai meen from Madurai, which we transport in aluminium cans on buses. This dish sells out quickly, so we recommend pre-booking,” he says.

Simmakal Seeraga Samba Biryani

Simmakal Seeraga Samba Biryani
| Photo Credit:
Special Arrangement

We try the viral meen varuval along with the Simmakkal-style seeraga samba biryani. The biryani is moist, clumped together and not fluffy owing to the texture of the native rice. It was rather underwhelming. It is available in chicken and mutton variants, priced at ₹310 and ₹410, respectively.

To round off the meal, we order mutton ghee chukka and mutton uppu kari — two classic Madurai-style dry preparations. When the set meals arrive, I taste all the gravies, and the mutton kulambu and karuvadu thokku stand out for their depth of flavor. The viraal meen is crisp on the outside and moist inside, perfectly fried. Uppu Kari, Sivasankaran explains, uses the bare essentials: red chilli, shallots, garlic, pepper, and salt, all slow-cooked in gingelly oil. The mutton nei (ghee) chukka has an intense flavour and tender meat. Though the dish carries the rich aroma of ghee, there’s none in the cooking — only the red chillies are roasted in ghee before being added.

Viraal meen fry

Viraal meen fry
| Photo Credit:
Special Arrangement

Madurai Kullappa Mess offers Chennai diners a taste of Madurai’s hearty, meat-centric cuisine. While the gravies in the set meal were more subdued than expected and did not leave a lasting impression, the dry meat and seafood specials shine with bold, rustic flavors.

Non-vegetarain set meals is priced at ₹299)

Non-vegetarain set meals is priced at ₹299)
| Photo Credit:
Special Arrangement

Madurai Kullappa Mess, T Nagar. Open from noon to 11pm. A meal for two is ₹800. For reservations, call 6385123456 .

Published – June 20, 2025 02:08 pm IST

Continue Reading

Food

Looking for meat-heavy breakfast options in Madurai? Try Amsavalli Bhavan

Published

5 days ago

on

June 18, 2025

By

Spread the love

Amsavalli Bhavan in Madurai is among the oldest restaurants in the city.

Amsavalli Bhavan in Madurai is among the oldest restaurants in the city.
| Photo Credit: MOORTHY G

It is not yet 9am when a man arrives at Amsavalli carrying a steel thookuvali and a cloth bag. The hum of workers getting the parcel counter ready fills the air, and he waits patiently as uthappams and parottas are being prepared in the kitchen. It is a dinner-time ritual for people in Madurai to lug a thookuvali to a streetside parotta shop for salna. At Amsavalli though, this also happens at breakfast time. The restaurant, that has been in existence for over 75 years, offers a breakfast menu unlike anywhere else in the city: think mutton liver curry and brain fry. Here, mutton offal is served for a little over an hour from 9.30am onwards, getting sold-out long before lunch is ready.

Mutton cops at Amsavalli in Madurai served for breakfast with uthappam and parotta.

Mutton cops at Amsavalli in Madurai served for breakfast with uthappam and parotta.
| Photo Credit:
MOORTHY G

G Arunraj, the third-generation owner of the restaurant on East Veli Street, says that the menu is an extension of his grandfather’s idea of offering mutton samosas, trotters paaya, and dum tea from 4am to 6am. “This was served from our initial days,” says the 47-year-old, adding that their chief customers were workers at the wholesale markets at nearby Nelpettai and Vethalaipettai. “The entire neighbourhood used to be bustling from as early as 3.30am, with load men lugging bulging sacks,” he says, adding that they also had early morning walkers who would round off their routine with a cup of their paaya.

The pre-dawn snacks eventually gave way to the present menu, that Arunraj says gets sold-out by 11am. The menu includes a range of mutton offal curries that can be paired with their soft parottas or uthappams.

The curries come in small portions, and can be easily polished off with two uthappams. We order a serving of almost everything on the menu. The mutton nenju chops, a fiery semi-gravy of meat slow-cooked until it is softer than their parotta, is easily a favourite.

Although tempted to order more portions, we move on to the other offerings: eeral kulambu, mutton liver cooked in a chilli and coriander masala base, mutton kidneys enveloped in a spicy masala, and the mutton chukka. The latter pairs well with their parotta. But the highlight is the mutton onion kulambu, a fragrant curry of meat simmered in shallots. This is best had with their thick uthappams: douse a piece in the curry and wrap it in a small piece of mutton to enjoy the flavours of meat and the curry to the fullest.

Mutton liver curry at Amsavalli

Mutton liver curry at Amsavalli
| Photo Credit:
MOORTHY G

Our waiter suggests we try their famous apple milk. The chilled dessert of tiny pieces of apple and thick milk served in a tall glass, we realise, cools down the palate after the onslaught of the spices. Two parottas, one uthappam, and several plates of the curries down, we realise why this menu works. Mutton is irresistible, no matter which part of the day it is served.

Open for breakfast from 9.30am to 11am. Call  0452 262 0117 for details.

Published – June 16, 2025 01:20 pm IST

Continue Reading

Trending

© 2024 247News.co.in | All Rights Reserved