Suvir Sarans Guacamole With Toasted Cumin Recipes

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.

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.

Steps:

• Combine all ingredients in a molcajete and mix to a chunky consistency. Season, to taste, with salt, pepper, and cilantro. Serve immediately with cumin tortilla chips.;
• Fry the tortillas, in batches, until light golden brown. Drain on paper towels and season immediately with cumin and salt.

Steps:

• In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

Steps:

• Preheat oven to 425 degrees. Brush a 9-by-13-inch baking dish or other large gratin dish with olive oil and set aside.
• In a coffee grinder or small food processor, grind together cardamom pods, chiles, coriander, cumin, and whole peppercorns until fine. Mix the spices with oil in a large bowl. Add cauliflower and onion; toss to coat.
• Transfer vegetables to prepared baking dish and roast until tender, about 1 hour, stirring every 20 minutes. Season with salt and serve immediately.