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

Walnut Hummus – A Healthy Dip


Don’t let the Mediterranean name let you believe it is a fancy dish. This is a healthy and tasty dip made from simple ingredients available in all households. Easy to make and can be stocked up to a week. Make in batches, refrigerate, and serve along with crackers to guests, pack off as mid morning snack to your children, take it to your office and have it along with your tea to satiate your 4 pm craving. A better thing to serve your guests instead of fried vada or samosa. It is yummy and healthy.

White chickpeas (kabuli chana) – 100 gms
Walnuts – 8-10
Garlic – 8-10 cloves
Black peppercorns – 8-10
Lemon – 1
Olive oil – 2 tbsp
Salt to taste

Preparation Time: 10 mins (excluding soaking/sprouting time)
Cooking Time: 15 mins (roasting and grinding)
Makes around 125 gms

Soak chickpeas in water for up to 10 hours. Drain the water. If desired, you could sprout the chickpeas. To do this, keep the wet chickpea (soaked for 10 hours and drained) in a closed container for at least 24 hours. Depending on the weather in your region, you will notice sprouts within 24 hours. Cooler regions may need more sprouting time.
Wash the chickpeas well and add enough water and pressure cook until tender (2-3 whistles). Wait for the pressure inside the cooker to release naturally (between 7-10 mins). Remove the water from the chickpea. Keep aside. You will need this while blending.
Heat a kadai and dry roast the walnuts to remove the raw smell. Keep aside. Dry roast the garlic. You can roast the garlic in the oven if you have one. When the peels start turning brown, remove and keep aside. Allow to cool and remove the peels.
In a mixer, first blend the roasted walnuts, garlic, and black pepper. Add boiled chickpeas. Add small quantities of the boiled chickpea water and blend to a smooth paste. Add salt and lemon juice. Taste and adjust salt, lime juice, and pepper powder to your liking. You can add red chilly powder also. Drizzle olive oil. The oil should float on top of the hummus.
Serve along with crackers, bread sticks, pita bread, bread toast, roasted papad, khichiya, khakra, cucumber, carrot pieces, or use it as a sandwich spread. Tastes great with everything!