Guacamole - The Perfect Dip

Guacamole - The dip or side, made out of Avocado is originally from Mexico. 'Guac' as we call it is a great dip for tortilla chips and can be served for any Mexican sides. And the Guac freak fella like me even have them topped with sandwiches. The simplest guacamole can made by simply blending the avocado with salt, lemon juice/apple vinegar. You can spice it up with jalapenos/serrano pepper/bell pepper/green chilies. Adding chopped cilantro/coriander leaves, tomatoes, onion etc gives it a better taste.

A perfect Guacamole depends on the avocado used, it should be good and ripe. Over ripe or not ripe avocados are both icky.  You can check the ripeness of avocado by gently pressing them, if it sinks in slightly with little resistance then it is ripe enough. If it do not sink at all it is not ripen where as if it is sinks a lot it is over ripen, both results in a tasteless Guacamole. So once you find the best avocado make this guacamole and serve with tortilla chips or as any Mexican sides. So come on much on some tortilla cups dug in this healthy goodness Guacamole and relish with your loved ones!!!!

Ingredients Used:-

1. Ripe Avocado - 2
2. Plum Tomato - 2 spit into four(or ½ de-seeded and chopped fine)
3. Jalapeno Pepper chopped fine - 1(or ½ bell pepper/capsicum de-seeded or green chilies de-seeded and chopped fine)
4. Coriander leaves chopped fine -  3 tbsp
5. Lime Juice - 1 tbsp(if not, use cider vinegar)
6. Salt/Kosher Salt - 1tsp(adjust to taste)

Preparation Method:-

• Cut avocado into half. Remove the seed, scoop out the avocado from skin and move to a mixing bowl. Reserve few chunks to add up at the end.

Guacamole In the Making: See how to take out the pulp easily from Avacado

• Using a fork or with the back of a spoon, mash the avocado fully
• Add the chopped tomatoes, jalapenos(or green chilies/bell pepper), coriander leaves, onion(if using), salt mash them again till everything is combined.
• Add the reserve chunks of Avacado and lemon juice and give it a gentle mix till everything combine well.

• Move to a serving dish and serve immediately with chips, Mexican rice, burrito, tacos or quesadillas.

Tips:-
1.  Guacamole is very easy to make, but do not taste good if kept for long time. So make them just before ready to serve.
2. Keep all the ingredients ready and cut the avocado just before you make the dip. Or keep them refrigerated covered with a cling wrap or air tight container.

Kallumakkaya Masala/Mussels Masala ~ A Malabar Delicacy

Ingredients:-
To Marinate:-

1. Kallumakkaya/Mussels Big - 2lbs
2. Turmeric powder - ½tsp
3. Chilly powder - 1½ tsp
4. Salt - ¾ tsp

For Stir Fry:-

1. Onion very thinly sliced - 1 Cup(2 Med Size)
2. Ginger minced - 1 tsp
3. Garlic Minced - 1 tsp
4. Green Chilly Chopped fine - 3
5. Fennels Seeds crushed/coarse ground in a mortar - ¼tsp
6. Coriander Leaves chopped - 2 tbsp + to garnish
7. Curry Leaves - 2 sprigs or more
8. Salt - ½ tsp(to taste)
9. Turmeric -  ¼ tsp
10. Garam Masala - ¾ tsp(optional)
11. Chopped coconut pieces/kothuthenga - 1tbsp

Preparation Method:-

• Wash the mussels two-three times to remove all the dirt stick on the shell. Place them in a wide vessel/Pot with water to cover the mussels and bring to boil.
• You will see the shell open and mussel leave the shell from one side and form shape instead of sticking on both sides of the shell.
• Take off the stove and drain off water. Let it cool 

  

  Mussels cleaning Process in Pics

  
• Seprate the flesh from the shell and discard the shell. Remove the black color dirt inside the mussel meat. Remove byssus(a strong group of filament like hair) inside the mussels as well.
• Pour water in a bowl and put mussel meat in it. Rinse gently to remove any sand/dirt in the meat once or twice.
• Marinate with Salt, turmeric and chilly powder. Set aside for 30 minutes.
• Heat oil in a Wok/Kadai/Pan, add curry leaves and chopped coconut pieces and give a quick saute. Add minced ginger and garlic, saute till raw smell goes away for a minute or two.
• Add Green chilies, sliced onions, salt  and saute very well in medium heat till they turn translucent.
• Add turmeric powder, corriander leaves and saute well to mix. Add the marinated Mussles/Kallumakkaya and saute well to combine.
• Cover and let it cook for five-seven minutes stiring occassionally.
• Add garam masala, coarse ground fennel and more curry leaves, saute well for two-three minutes. Check for salt and adjust. Switch off the stove and move to serving plate.
• Garnish curry leaves and coriander leaves and serve warm with Rice/Roti.