AVACADO DIP (GUVACAMOLE)

I am so much crazy to have avacado which is also called to be butter fruit in some parts of the world due to it is creamy texture.  I would like to have it as it is atleast 2 days a week. Its good for health and also a tasty munch too both for parties and for your family members.  Its so simple to do, easy to serve. Next time, don't forget to take avacado from your super market to do this guvacamole at your house.

Ingredients :

1. Avacado - 1, well ripen
2. Garlic - just 1 small clove
3. Onion - 1/4  chopped
4. Sea salt - as required
5. Tomatoes - 1/2 or as required
6. Lemon juice - 1 tsp or as required
7. Coriander leaves - 1 tbs, freshly chopped
8. Green chillies - 1

Method:

1. Take the full flesh out of the avacado. Add garlic, onion, sea salt, green chilli, lemon juice, tomatoes, coriander leaves and grind it a coarse paste in a blender.

2. Transfer to a serving bowl. Serve this tasty dip with nachos, chips, masala pappads etc.

ISRAELIEN CHILLI AND HERB DIP

This is a middle eastern repcipe, sounds like  mexian salsa with a twist. You can use this dip with crispi tortillas, nachos chips or even with our indian thepplas. You can include this recipe as starters in your party and get togethers and also as a evening snack. It is either used as a dip with bread or as a spread in place of butter in sandwiches.

Ingredients:

1. Fresh red chilli peppers, trimmed - 250 gms
2. Garlic cloves, peeled - 5
3. Coriander springs, stalks removed - 100g
4. Flat leaf parsley, most of the stalks removed - 100g (opt if its not available)
5. Ground cumin - 1 tsp
6. Pinch of ground cardamom
7. Sea salt - 1 tsp
8. Freshly ground black pepper - 1 tsp
9. Extra virgin olive oil - 2 tsp

Method:

1. Halve and deseed the chilles, cut them in to chunks and place in a food processor with the garlic.

2. Whiz to chop coarsely, add the herbs, spices, seasoning and olive oil and continue processing until you have a lightly textured paste.

3. Serve immediately, or transfer the dip to a jar with a tight - fitting lid and refrrigerate. It will keep for up to a week in the fridge.

note :-  You can use green chillies if you like, but make it a mixture of mild and hot ones, so that the dip is not too fiery.