This one struck me in wee hours. What can i say, creativity knows no bounds. Good that i did find courage to get out of the bed to write notes of it.... So here i am after a long break from kitchen.... Longer from the blog....
Homemade tortilla:
Take the chapati from last night, put some ghee on both sides and bake it on tawa or oven till it has browned considerably on both sides and has biscuit like crunch to it.
Avocado Mousse:
Avocado (1 medium)
Onion (1 small)
Jeera Powder (1 tsp)
Salt & pepper to taste.
Sugar (1/2 tsp)
Oil (1 tsp)
Put oil in kadhai and fry onions for 1 min followed by avocado for another min. Remove it from flame and add jeera powder, sugar, salt and pepper. Blend or grind it to a smooth paste. There is no need to add water as the avocado is soft enough to provide fluidity and we want a thick paste out of it.
Topping:
Zucchini (1 small)
Tomato (1 medium)
Onion (1 small)
Lemon juice (2 tsp)
Red chilli powder (1/2 tsp)
Cumin powder 1/2 tsp)
Salt and pepper to taste
Cut zucchini, tomato and onion into very small pieces. Add the other ingredients and toss them lightly.
Cucumber-Curd Dip:
Half cucumber
Curd (1/4 cup) (take hung curd if you want quite thick dip)
Salt and pepper to taste.
Grind the cucumber in mixer till it is flowing consistency. Add other ingredients and blend well.
Assembly and Presentation:
Take the tortilla, and divide it into conical pieces. Put avocado mousse overeach piece, followed by the topping. Garnish with finely cut lettuce and serve with the dip.
P.S.: this recipe makes tortilla chips from two standard size chapatis.
Homemade tortilla:
Take the chapati from last night, put some ghee on both sides and bake it on tawa or oven till it has browned considerably on both sides and has biscuit like crunch to it.
Avocado Mousse:
Avocado (1 medium)
Onion (1 small)
Jeera Powder (1 tsp)
Salt & pepper to taste.
Sugar (1/2 tsp)
Oil (1 tsp)
Put oil in kadhai and fry onions for 1 min followed by avocado for another min. Remove it from flame and add jeera powder, sugar, salt and pepper. Blend or grind it to a smooth paste. There is no need to add water as the avocado is soft enough to provide fluidity and we want a thick paste out of it.
Topping:
Zucchini (1 small)
Tomato (1 medium)
Onion (1 small)
Lemon juice (2 tsp)
Red chilli powder (1/2 tsp)
Cumin powder 1/2 tsp)
Salt and pepper to taste
Cut zucchini, tomato and onion into very small pieces. Add the other ingredients and toss them lightly.
Cucumber-Curd Dip:
Half cucumber
Curd (1/4 cup) (take hung curd if you want quite thick dip)
Salt and pepper to taste.
Grind the cucumber in mixer till it is flowing consistency. Add other ingredients and blend well.
Assembly and Presentation:
Take the tortilla, and divide it into conical pieces. Put avocado mousse overeach piece, followed by the topping. Garnish with finely cut lettuce and serve with the dip.
P.S.: this recipe makes tortilla chips from two standard size chapatis.
