A heavenly dip

A heavenly dip

I am a 22-year-old content writer who has had the passion for cooking since the age of 13. I inherited this passion from my mother who is a connoisseur of food.

In my spare time, I read a lot of cookbooks and watch a number of cooking shows on television. I keep trying out recipes from different cuisines and today, I would like to share the recipe of an interesting dish called guacamole.

An avocado-based dip that originated in Mexico, guacamole is served as an accompaniment to many dishes and is enjoyed as a starter with burritos and tacos. It can also be enjoyed with nachos and crackers. Avocado is also called  butterfruit and is rich in fibre, potassium and many other nutrients which help combat diseases. It contains vitamin E and is great for maintaining a healthy appetite. It is a powerful antioxidant too.

One of the most important parts of any avocado-based dish is the ripening of the avocado. The ones available in the market are generally unripe and green. So once you buy them, you have to keep them in a brown paper bag till they ripen and turn black. You can also keep them in a brown bag next to a basket of onions as the heat from the onions will help them ripen. Keep them in fridge only after they ripen. Also keep in mind that when you cut open an avocado, you have to use it instantly as it becomes black otherwise. 

Recently, I had gone to Australia on a holiday. While I was, we used to frequently go on picnics. Every time we stepped out, we carried a basket of avocadoes, onions, tomatoes and all the other ingredients required to make the dip. It is one of the easiest things to be prepared when one is on the move.

So after returning to India from my trip, I was alone at home one day. I stepped into my kitchen and noticed that my mother had picked up some avocados for me. They were lying on the counter and I thought why not try out the extremely nutritious guacamole that I ate every second day in Australia?

 I vaguely remembered what went into making this dip and there I was! I got all my ingredients together and what a dip it turned out to be. It was extremely tasty with the right amount of spice and sourness. The chilli content and lemon had just done
the trick.

I quickly gathered some crackers which I had bought from Australia and voila, the guacamole was ready to be savoured with wheat crackers.


Natasha Gupta

(As told to Deepa Natarajan Lobo)

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