Guacamole - My way

If you are looking for an authentic 'Guacamole', don't read further. I am a person who believes in modifying a recipe to suit my taste. Many Indian friends/relatives who have eaten my version have liked it a lot. This is my way of making it and I usually serve it with Pita toast - Oven toasted Pita bread.

Tomorrow is my younger one's birthday party and we are having about 30 people for dinner. You'll bee seeing lot of party recipes next week provided I take pictures. I am making a mermaid cake (that's what my 3 year old is asking for) and I don't have someone who will take pictures when I stack the cake. But, I might right something up about it in a post for those who might be interested.

Long time back, I had put a poll on this blog asking if people are interested in me writing about 'cooking for parties'. It was open for more than a month and I got only 6 votes out of which 4 said 'Yes' and 2 said 'No'. I gave up the idea of writing a series about 'Cooking for Crowd'.  Following recipe is for serving 20 + people along with another dip. I am planning to make 'Hummus' tomorrow and I'll be serving Pita toast with these two dips.

Ingredients:

• Ripe Avocados - 6
• Key Limes - 3 or use 2 limes if regular size
• Salt - to taste
• Sour Cream - 1 - 11/2 cups (You can use low fat and vary the quantity as per your taste)
• Scallion - 6 both green and white parts chopped finely
• Garlic - 5 pods crushed
• Pepper - 1 TBSP or more powdered (Suit to your taste)
• Cayanne - 1 TBSP (You can omit it or increase it to your taste)
• Cilantro - 1/4 cup chopped

Method:
Cut the avocado and scoop the pulp into a bowl. Add the juice of lime (try not to use the bottled one). Mash them. Add Sour cream, salt, pepper powder, cayanne, crushed garlic and mix well. Add chopped scallion, cilantro and mix. Check for the seasonings and add more of what ever is required. Refrigerate till serving. Serve with tortilla chips or pita toast.

A close up..

And the final product..

Happy Cooking!! Pin It