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Guacamole With Indian Spices

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.467
Energy (kCal)123.8905
Carbohydrates (g)2.5086
Total fats (g)13.0188
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a small frying pan put 1 Tablespoon oil, 1 teaspoon black mustard seeds, and 1/2 teaspoon cumin seeds. Heat over high heat until the mustard seeds have popped for about 5 seconds. Remove from heat and set the mixture aside to cool. | 2. In a glass casserole dish or serving bowl put 3 peeled and pitted large avocadoes. Add 1 Tablespoon lemon juice and 1 minced garlic clove, Mash well with a fork. | 3. Stir in 1 minced Serrano chili and salt to taste. | 4. Add the mustard and cumin seeds that were fried in oil and mix again. | 5. Chill in the fridge until serving time. Serve with pappadums or tortilla chips. | 6. Variations: Exchange the cumin seeds for ground cumin and add the cumin powder with the salt. Other items that can be added are: one small deseeded and finely chopped tomato, 1 Tablespoon beaten yogurt, and/or 1 Tablespoon minced cilantro (added with the salt). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    oil 1 tablespoon 112.12799999999999 0.0 0.0358 12.7334
    black mustard seed 1 teaspoon - - - -
    cumin seed 1/2 teaspoon 3.9375 0.4645 0.187 0.2338
    avocado 3 - - - -
    lemon juice 1 tablespoon 3.355 1.0523 0.0534 0.0366
    garlic clove 1 minced 4.47 0.9918 0.1908 0.015
    serrano chili 1 minced - - - -
    salt - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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