Suvir Sarans Guacamole With Toasted Cumin Food
SUVIR SARAN'S GUACAMOLE WITH TOASTED CUMIN
The chef Suvir Saran says that "avocados make people happy," and he's right. He adds toasted cumin seeds, which he refers to as "Indian bacon bits," to his chunky guacamole. This guacamole has all the flavors of a Mexican guacamole - illustrating yet again how Indian, Middle Eastern, Mediterranean and Mexican cuisines overlap. In fact, the ingredients here are identical to those that I have always used in my guacamole; but this recipe has the added delight of texture, as the ingredients aren't mashed up. This is best served sooner than later as the avocado color will fade, but it has a few hours of holding power.
Provided by Martha Rose Shulman
Categories dinner, lunch, appetizer, side dish
Time 10m
Number Of Ingredients 9
Steps:
- Cut avocados into small dice. The easiest way to do this is to cross-hatch the flesh with a paring knife while still in the skin, then scoop out into a bowl.
- Add remaining ingredients and combine. Taste, adjust salt, and serve.
Nutrition Facts : @context http, Calories 230, UnsaturatedFat 16 grams, Carbohydrate 16 grams, Fat 20 grams, Fiber 10 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 169 milligrams, Sugar 2 grams
ROASTED CORN GUACAMOLE WITH CUMIN SCENTED TORTILLA CHIPS (SOUTHWEST SNACK)
Provided by Bobby Flay
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the tortilla chips: Preheat the oven to 350 degrees F. Brush the tortillas with the oil on both sides and season one side with salt, pepper and cumin. Place on a baking sheet and bake until lightly golden brown, about 10 minutes. When cool enough to handle, cut into eighths or break into chip-size pieces.
- For the guacamole: Combine the avocados, corn, jalapeno, onions, cilantro, lime juice and creme fraiche in a bowl and mix well. Season with salt and pepper. Serve with the cumin scented tortilla chips.
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