Guacomole

Guacomole

This delicious and highly nutritious Mexican dip is a breeze to make .You can leave it chunky as I have or run it through a food processor to make a smooth  dip. Serve with tortilla chips or add to tacos.

Ingredients: 2 ripe avocados
1 half red onion
1 ripe tomato
handful of chopped cilantro leaves
1 tbsp or juice of half a lime
5-6 pickled jalapeno rings chopped
3 tbsp sour cream
salt to taste

Directions :
Cut and dice the onion,avocados ,tomato.Add salt,lime juice,jalapeno ,cilantro and sour cream and mix together.Alternately you can run these through a food processor to a smooth finish.

Crispy Eggplant Fritters -Karare Baigan Bhajji

Ingredients:

1 large Aubergine(Eggplant) ,thickly sliced in circles
Oil for shallow frying


For the Batter :

3 tbsp chickpea flour (besan)
1 tbsp rice flour (for crispness)
1/2 tsp ajwain (Bishop's weed/Carom seeds)
1/4 tsp chili pwdr
1/4 tsp turmeric pwdr
1/2 tsp coriander pwdr
1/2 tsp pepper pwdr
salt to taste

Cut aubergines and the dipping batter

Directions: Mix all the ingredients listed under 'Batter' .Add enough water to make a thick paste .It  should evenly coat and remain on a spoon when u dip in it  .If it's too runny add a little extra chickpea flour.Heat oil in a frying pan .Cut the Aubergine in thick round slices. Make slits on the round surface  with a knife so it cooks quickly.Dip the slices in the batter and coat evenly.Fry them to a crisp golden brown 2-3 mins each side.Run a  knife through the center ,it should easily  pass through which means it is cooked .Serve hot as a side dish.

Shallow fry the aubergine rounds