Bachelor-friendly, Chutneys/Thogayals/Dips/Podis, Everyday Simple Recipes, Vegan

Guacamole – Avocado Dip

A mild, easy, and flavorful homemade dip that can be served with chips, crackers, or even khakhra. Simplest of recipes. Cannot even call it a recipe; just about chopping and mixing things. Guacamole is a 16th-century Mexican dip made from avocados. The original recipe might have many variations. The simplest version of guacamole is just mashed avocados with salt. The below recipe is suited for the Indian palate. Avocado is locally available in most mid-sized vegetable shops and all Mangalore stores in Bangalore. Avocado is basically tasteless but the combination of ingredients in guacamole makes it taste awesome!
Avocado is a low carb, vitamin-rich fruit. It has more potassium than banana and is rich in antioxidants and heart-healthy monosaturated fats. It also lowers cholesterol.


The trick to make a perfect guacamole is to use ripe avocados. Gently press the outside of the avocado. If it is not supple, the avocado is not ripe yet and will not taste good. If it gives in a little bit with pressing, the avocado is ripe and good for guacamole. If it feels too squishy, the avocado is not good. An avocado that is close to ripening may be dark green. The ripe and ready ones may have a deep purplish, almost black color.

Avocado – 1
Onion (small) – 1
Tomato – 1
Coriander leaves – 1 tbsp (chopped)
Green chili – 1
Lemon juice – 1 tbsp
Black pepper for garnish (optional)
Jeera/cumin seeds powder for garnish (optional)
Salt as needed

Preparation Time: 10 mins
Cooking Time: 0
Serves – 2

Method: Peel and chop onion finely and keep aside. Cut the tomato into half. Scoop out the seeds and juice. Chop the outer flesh and keep aside. Chop coriander leaves finely. Slice the green chili and remove the seeds. Chop finely.

When choosing avocado for Guacamole, choose the ones that are firm yet supple to touch. Cut the avocado in half lengthwise and remove the seed. Use a spoon to scoop the flesh of the avocado and place in a bowl.

Use a fork and mash the avocado flesh to make a smooth paste. Add lime juice and salt. Mix well. Add finely chopped onion, tomatoes, and green chili. Mix well. Taste the guacamole and adjust seasoning if necessary. Refrigerate for half an hour to allow the flavors to blend in. Sprinkle coriander leaves just before serving. You may sprinkle jeera powder and black pepper powder also. Serve with chips. Dip your tapioca chips on the guacamole, scoop up, and relish.

Bachelor-friendly, Chutneys/Thogayals/Dips/Podis, Everyday Simple Recipes, Snacks, Vegan

Fire-Roasted Eggplant Dip

Eggplant DipSmoky, garlicky, healthy, and simple – I am totally in love with this dip. Baba Ganouj is a Middle Eastern eggplant dip. The original Greek recipe calls for Greek Yoghurt, which I skipped. Yet the result was amazing. I can only imagine how tasty the original must be! Once you try this recipe, you will never buy a dip from the market. Serve it with breadsticks and vegetables to guests, pack it off along with crackers to the kids for snacks, or just spread them on to your bread toast. It is amazingly delicious. I seriously love this purple vegetable!

Baingan/Eggplant (Large purple variety) – 1 large
Garlic – 1 clove
Lemon – 1/2
Black pepper – 7-8
Jeera/cumin seeds – 1/2 tsp
Extra virgin olive oil – 2 tbsp
Salt as needed

Preparation Time: 5 mins
Cooking Time: 10 mins
Makes 1 cup

Fire roasting an eggplantWash the eggplant and pat dry. Use a fork and prick the eggplant all over. Place on gas flame and roast it over a low flame. Turn the sides about every 30 seconds so that the eggplant gets cooked all over and completely. Remove from flame when the outer skin is charred and you get the smoky eggplant smell. This would take about 2-3 mins. Alternatively, you can use an oven to do this. But you will get a smoky flavor only if you roast it directly on fire. Wait for the eggplant to cool a bit, and then remove the stem and peel off the outer skin carefully. Chop the eggplant. If you feel that some parts of the eggplant is uncooked, cook the eggplant on a pan along with tablespoon of olive oil for about 3-4 mins. You may avoid this step if the eggplant gets fully roasted over the flame. Allow to cool.

serve with vegetable slicesIn a mixer, grind the eggplant, garlic, salt, pepper, and jeera seeds, together. Add lemon juice and make into a smooth paste. Adjust pepper/salt/garlic as required. Garnish with dil leaves, parsley, or use the Italian pasta/pizza garnish. Drizzle olive oil. Healthy, delicious, and easy eggplant dip is ready to be served with crackers, bread toast, sliced cucumber, carrot, bell pepper slices.

Chutneys/Thogayals/Dips/Podis, Everyday Simple Recipes, Snacks, Vegan

Healthy Homemade Dip


I love Hummus because it’s tasty, nutritious, and healthy. Hummus is a Middle Eastern dip made of boiled chickpea. Tahini (a paste of sesame seeds) is a main ingredient in Hummus. Here is a variation that is quick and easy to make using locally available ingredients. The dip is great tasting and addictive. It is easy to make and can be stocked in the fridge beforehand when guests are expected. You can serve this dip along with boiled vegetables, bread toast, bread sticks, or chips. Great way to serve your starters.

Hummus ingredientsIngredients:
Boiled chick peas (Kabuli chana) – 1 cup
Garlic (adjust as per taste desired) – 3-4 cloves
Sesame seeds (I used black) – 1 tsp
Lemon juice – 1/2 a lime
Extra virgin olive oil – 1 tbsp
Salt as needed
Red chilly powder/ground peppercorns – few pinches to sprinkle

All ingredients are to taste and can be varied as per personal preference.

Preparation Time: 5 mins
Cooking Time: 30 mins (to boil chickpea)
Servings: 1-1/2 cups


Roast sesame seeds in a thick wok. Soak chickpea overnight and pressure cook. You may sprout the chick pea if you want. First powder the sesame seeds in a dry mixer. To this, add the boiled chick pea along with garlic cloves and salt and blend to a thick paste. For better grinding and consistency, while grinding, add small quantities of the leftover liquid from boiled chick pea. When the mixture becomes a thick paste, transfer to a bowl. Add lemon juice and mix well. Drizzle olive oil. Sprinkle crushed peppercorns/red chilly powder. Serve immediately with bread sticks, crackers, pita bread, chips, or veggies. Refrigerate in an airtight container for up to a week.


You can add crushed cumin seeds also for flavor.
If you do not like the raw garlic taste, you can roast the garlic before grinding.
If you do not prefer garlic, you can omit this altogether.