Chana Vada (Chana Dal Peanut Patties) with a Tamarind Chili Sauce

I will admit that I have a hard time keeping up with all of the different names for Indian dishes, as the cuisine varies so much depending on every region's unique traditions and influences. Indian savories often have me a bit confused, even though I started cooking Indian food soon after adopting a vegetarian diet, and that was over twenty years ago.

One thing I do know is that Indian appetizers have always been one of my favorite aspects of dining out, and since growing keen on experimenting in my own kitchen, there is no match for homemade preparations. With some research and control over the quality of your ingredients and process, eating out will in all likelihood pale in comparison. I now find most of the offerings from local establishments greasy and bland in comparison to homemade. The only drawback is that many breads, patties, balls and fritters can take time and be a bit messy. It really is worth the effort though and oftentimes the savories, such as these chana dal patties complete with some tamarind sauce in this instance, easily make up the main portion of a lighter meal if the temptation to indulge doesn't overwhelm.

Vadas seem to be a new favorite of mine. Popular in South India traditionally, vadas are fried savories usually made with dal and spices that are now popular in many parts of India and beyond. Often disc or doughnut shaped, this popular street food can be eaten for breakfast or as a snack with any variety of chutneys, and are a fine feature of any celebratory meal.

These chana dal and peanut vadas came together in very little time at all, and instead of the usual deep-frying method I shallow fried them for a healthier appetizer or meal accompaniment. I adore little bites and I'm always happy to serve them up as the star of the meal. Serve with rice and a side vegetable curry and rest assured no one will leave the table hungry. The peanuts not only provide extra protein and nutty flavor but also serve to help bind the cake together, without any need for excess oil, eggs or flour. I was pleasantly surprised how well they held together when frying and after they were gone, I was eager to make up another batch. The thick, creamy coconut milk, tamarind and chili sauce that I served them with was the crowning glory.

I adapted this recipe from Raghavan Iyer's comprehensive guide to Indian cooking, 660 Curries. His book occupies a treasured space on a prominent bookshelf in my kitchen, and with so many ideas, including fusion-style dishes, I never get bored of exploring his tried and tested recipes and exploring new delights awaiting the curious and eager cook. Whether a novice or an experienced cook, I'm certain anyone with a keen interest in Indian cooking will embrace this book as I have for many years and many more to come.

Chana Vada (Chana Dal Peanut Patties) with a Tamarind Chili Sauce

Recipe by Lisa Turner Adapted from 660 Curries Cuisine: Indian Published on March 23, 2015 Shallow-fried Indian spiced chana dal and peanut patties served with a tangy, creamy and zesty tamarind, chili and coconut milk sauce Print this recipe Vadas: 1 cup dried split chana dal or yellow split peas 1/4 cup unsalted peanuts 1/2 cup unsweetened dried grated coconut, soaked in 1/2 cup boiling water for 15 minutes and drained 4 green chilies, seeded and chopped 1-inch piece ginger, finely sliced 1/2 cup fresh cilantro leaves, finely chopped 1 1/2 teaspoons sea salt, or to taste 1/2 teaspoon turmeric 1/2 teaspoon ground cumin 1/2 teaspoon paprika 1/4 teaspoon asafetida 2 tablespoons coconut oil or other cooking oil for frying Sauce: 1 teaspoon tamarind paste 2/3 cup coconut milk 2 teaspoons garam masala 1/2 teaspoon sea salt 2 dried whole red chilies, crushed 2 tablespoons fresh cilantro, finely chopped Instructions: Thoroughly rinse the chana dal or yellow split peas. Transfer to a medium bowl, add the peanuts, and soak for 2 hours in several inches of water. Meanwhile, soak the grated coconut in 1/2 cup boiling water for 15 minutes, then drain and set aside. Drain the dal or split peas and transfer to a food processor. Add the coconut, chilies and ginger. Process until the mixture is well blended and turns into a fairly thick paste. Transfer to a medium bowl and stir in the cilantro, sea salt, turmeric, cumin, paprika and asafetida. Cover the bowl with plastic wrap and place in the refrigerator for about 30 minutes. Meanwhile, make the sauce. Whisk together the tamarind paste, coconut milk and about 1/4 cup water in a small saucepan. Stir in the garam masala, salt, chilies and cilantro. Bring to a gentle boil, reduce the heat to medium, and stir occasionally until the sauce is thickened, about 10 minutes or so. Set aside until ready to serve the patties. Shape about 1 to 2 tablespoons of the vada mixture into small patties about 1/2 inch thick and 1 1/2 to 2 inches wide, and place on a plate. Line a few plates with paper towel and heat the oil in a large non-stick skillet over medium heat. When hot, fry the patties in batches, taking care not to overcrowd the pan. Cook for about 5 minutes on each side, until golden brown. Remove from the pan with a slotted lifter and let drain on the towel-lined plates. Repeat until all the patties are cooked. To serve, place a few of the prepared patties on a plate and drizzle with sauce. Makes 15 to 18 vadas

I'm sharing this with Jacqueline's bookmarked recipe event and also My Legume Love Affair, a monthly event celebrating all things legumes, started by lovely Susan of The Well Seasoned Cook, now administered by me and kindly hosted this month by Siri. There is still time to submit a recipe to both of these vegetarian recipe roundups.

Other little bites you are sure to enjoy from Lisa's Kitchen:
Potato Patties Stuffed with Spiced Green Peas (Aloo Matar Tikki)
Chickpea Potato Koftas with Ricotta Cheese
Paneer Tikka Masala
Vegetarian Samosa Cakes with Tamarind Chutney

On the top of the reading stack: Sweetly Raw Desserts: Raw Vegan Chocolates, Cakes, Cookies, Ice Cream, and More by Heather Pace

Audio Accompaniment: chirping birds

Avocado and Tomato Salsa with Chipotle

One can never have enough ideas for salsas as far as I am concerned. Not only do they feature as a condiment or dip, they sometimes occupy a central role in the main dish. This salsa is perfected suited as an appetizer and accompaniment. As creamy chunks of avocado fill out this salsa, it was the star of a recent meal as a topping for hummus served with some flat breads. The chipotle adds a fairly intense and smoky heat that lingers all the while cooled and tempered by the chunks of refreshing avocado. It's snap to whip up too and requires no cooking time at all. I do recommend the fresh herbs here for additional flavor and freshness. Certainly some Kalamata olives would be a fine addition, and next time I make this a handful will be included in the mix.

Avocado and Tomato Salsa with Chipotle

Recipe by Lisa Turner Cuisine: Mexican Published on March 12, 2015 Simple, colorful and vibrant no-cook avocado and tomato salsa with herbs and smoky chipotles Print this recipe Ingredients: 1 to 2 dried chipotle chilies 1-inch piece ginger, grated or finely chopped 1 large shallot, finely chopped 1/4 cup fresh mint leaves, finely chopped 1/4 cup fresh cilantro, finely chopped juice from 1 lime (2 tablespoons) 1/2 teaspoon ground cumin dash of paprika 1 tablespoon olive oil 2 teaspoons white wine vinegar a few pinches of sea salt 1 pint (2 cups) cherry tomatoes, halved or quartered 1 avocado, pitted and chopped Instructions: Soak the chipotle chilies in hot water for 30 to 40 minutes until softened. Drain and finely chop. In a medium bowl, mix together the chilies, ginger, shallot, mint, cilantro, lime juice, cumin, paprika, olive oil, vinegar and salt. Toss in the tomatoes and then stir in the avocado. Makes about 3 cups

Other delightful salsas to enjoy:
Mexican Tomato and Jalapeño Salsa
Feta and Olive Salsa
Black-Eyed Pea Salsa
Avocado Pomegranate Salsa

On the top of the reading stack: The Complete Coconut Cookbook: 200 Gluten-free, Grain-free and Nut-free Vegan Recipes Using Coconut Flour, Oil, Sugar and More

Audio Accompaniment: Biosphere

Savory Coriander, Black Pepper and Cheese Shortbread

Just one nibble and you will be hooked on these savory coriander and black pepper shortbread bites with Gruyère cheese. I've made them on the smallish side so when I say I ate three of this little melt-in-your-mouth shortbreads in one sitting, I don't feel so guilty. Besides, it is no secret that I adore small things, and that preference extends from my eating habits into most other aspects of my life, with the exception of long pieces of well crafted music and literature.

I chose semi-firm and somewhat salty Gruyère for the cookies as this cheese is excellent for melting, but alternately try these with Havarti or Gouda or go with some extra old Cheddar or creamier and milder Fontina for something a bit different.

Savory Coriander, Black Pepper and Cheese Shortbread

Recipe by Lisa Turner Published on November 1, 2014 Simple, savory and buttery cheese, coriander and black pepper shortbread cookies with a soft, melt-in-your-mouth texture — delicious for snacks or hors d'oeuvres Print this recipe Ingredients: 1 1/4 cups unbleached white flour 1 tablespoon fresh ground coriander 1 teaspoon fresh cracked black pepper 1/2 teaspoon sea salt 4 oz (125 g or 1/2 cup) Gruyère or other cheese, grated 1 1/2 tablespoons lemon juice 1/2 cup (1 stick) cold unsalted butter Instructions: Preheat an oven to 325°. Line a baking sheet with parchment paper. In a large bowl, combine the flour, coriander, pepper, salt and cheese. Add the lemon juice and cut the butter into the mixture using a pastry cutter until everything is well blended and the butter resembles coarse crumbs. Shape into balls about 1 inch in diameter. Place on the baking sheet with a bit of space in between each. Flatten with a fork into a criss-cross pattern, about 1 1/2 inches in diameter. Bake for 20 minutes or until the cookies are lightly browned. Cool on a wire rack before serving. Makes 18 to 20 cookies

Other shortbreads to enjoy from Lisa's Kitchen:
Jalapeño Cheddar Shortbread
Spicy White Cheddar Shortbread Crackers
Italian Lemon Cornmeal Shortbread
Peanut Butter and Blueberry Shortbread Bars

On the top of the reading stack: Dear Leader: Poet, Spy, Escapee--A Look Inside North Korea by Jang Jin-Sung

Audio Accompaniment: sweet silence

Potato Patties Stuffed with Spiced Green Peas (Aloo Matar Tikki)

One of the most enjoyable aspects of ordering take out or dining in Indian restaurants is the savory appetizers that begin the meal. Samosa, pakoras and bhajis are among my favorites. Because these little delights are somewhat time consuming, I don't often find the time to make them at home, but I assure you, it's well worth the effort, and for the most part, such savories are not difficult to prepare and serve up. There is nothing like reproducing some of India's finest offerings in your own kitchen.

These mashed potato patties were prepared to accompany an essentially Indian themed meal. A popular snack or introduction to the main course, these little savories are also a fine accompaniment to a meal. Soft on the inside, with a spicy pea filling and a delightfully golden crust to complete the experience, stopping at just one is a challenge indeed. I served them up with urad dal tomato soup and some classic corn bread. As a condiment for the tikka, I made some fresh coriander chutney.

I adapted this recipe from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking by Yamuna Devi. I've talked about this prized book on numerous occasions here on my space. I've gifted it, recommended it to family and friends and readers, and never has anyone known to me who has encountered this bible of Indian vegetarian cooking been anything but delighted. I've been learning and cooking from this book for over 20 years and it continues to claim a prized space amongst my massive collection. It's the next best thing to being taught one-on-one by a master of Indian cuisine.

Notes: You many have more filling than is need to fill all of the rounds. Store any remaining in the refrigerator and use as a condiment or just enjoy it by spoonfuls.

Potato Patties Stuffed with Spiced Green Peas (Aloo Matar Tikki)

Recipe by Lisa Turner Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking Cuisine: Indian Published on September 16, 2014 Soft mashed potato patties stuffed with spiced green peas and fried until golden brown Print this recipe Ingredients: 3 large potatoes 2/3 cup fresh or frozen peas 1-inch piece fresh ginger, finely chopped 1 to 2 green or red chilies, seeded and finely chopped 1 teaspoon ground cumin 1/4 teaspoon asafetida 1/4 teaspoon garam masala 1/4 teaspoon chat masala 1/2 teaspoon paprika 1 1/2 teaspoons sea salt 1/4 teaspoon fresh cracked black pepper sesame oil for frying (optional) Instructions: Preheat an oven to 425°. Scrub the potatoes and poke a few times with a fork. Bake until they are just fork tender — about 45 minutes, depending on the size of your potatoes. Remove from the oven and set aside until cool enough to handle. Meanwhile, boil the peas in water for 2 to 3 minutes until just tender. Drain and transfer to a small bowl. Add the ginger, chilies, cumin, asafetida, garam masala, chat masala, paprika and 1/2 teaspoon of salt. Mash to a coarse meal and set aside. When the potatoes have cooled, peel and transfer to a large bowl. Mash well. Add the remaining teaspoon of salt and season with black pepper. Stir well to combine. Knead the potato mixture until smooth and divide into 8 to 10 portions. Rub your hands with a bit of oil and roll each portion into a small ball and flatten into a small patty about 1/2-inch thick. Spoon a teaspoon of the pea mixture into the center of each potato round and gently fold the edges together. Flatten into a 2 1/2-inch patty. Repeat until each round is filled. In a large non-stick frying pan, heat a teaspoon of oil over medium-low heat. When hot, add some of the patties to the pan, taking care not to crowd them (I did them in two batches). Fry for 15 minutes per side or until a golden crust forms. The patties can also be baked instead of fried. Line a baking sheet with parchment paper and preheat an oven to 350°. Place the patties on the baking sheet, brush with a little oil, and bake for 15 minutes. Brush with a bit more oil, gently flip, and bake for another 15 minutes. Serve hot out of the pan or oven with chutney. Makes 8 to 10 tikkas

Other little savory bites you are sure to enjoy from Lisa's Kitchen:
Baked Chickpea Kofta
Vegetarian Samosa Cakes with Tamarind Chutney
Chickpea Patties Smothered in Vegetable Gravy
Baked Quinoa Falafel

On the top of the reading stack: stories by Franz Kafka

Audio Accompaniment: Biosphere

Skinny Masala Biscuits

Savory quick breads are one of my specialties and I think I have a new favorite. Considering how much I enjoy all things Indian, it's not surprising these ones pack a bit of heat. Not quite a cracker and not exactly a biscuit, these savory spicy delights are just the ideal accompaniment to go along with your favorite curry or if you please, a snack all on their own. They are that good with all of the glorious seasoning and spice. I even enjoyed them for breakfast. They have a somewhat flaky texture with a bit of a crunch. You can roll them a bit thinner if you want them a bit crispier.

Skinny Masala Biscuits

Recipe by Lisa Turner Cuisine: Indian Published on September 9, 2014 Thin, crispy and flaky biscuit crackers seasoned with chilies, sun-dried tomatoes and Indian masala spices — a delicious and zesty snack Print this recipe Ingredients: 1/4 cup sun-dried tomatoes, soaked in hot water for 30 minutes, drained and finely chopped 1 3/4 cup spelt or all-purpose flour 1/4 cup brown rice flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1 1/2 teaspoons ground cumin 1 teaspoon ground coriander 1/2 teaspoon ground ginger 1 tablespoon coconut sugar 2 tablespoons dried curry leaves, crumbled into small pieces 1/2 teaspoon sea salt 1 teaspoon fresh cracked black pepper, or to taste 1/2 cup (1 stick) chilled butter, cut into rough pieces 3 green chilies, seeded and finely chopped 4 tablespoons cold yogurt (Greek yogurt is best) 1 to 2 tablespoons sesame seeds Instructions: Soak the sun-dried tomatoes in hot water for 30 minutes, then drain, squeezing the moisture out of the tomatoes. Chop finely and set aside. In a large bowl, combine the flours, baking powder, baking soda, cumin, coriander, ginger, sugar, curry leaves, salt and pepper. Using a pastry cutter, cut the butter into the mixture until it is reduced to small pea-size crumbs. Stir in the chilies and sun-dried tomatoes. Stir in the yogurt until combined. Bring the dough together with your hands and shape into a ball. Wrap with plastic wrap and chill in the refrigerator for a few hours. Preheat an oven to 350° and line a baking sheet with parchment paper. On a lightly floured surface, flatten the dough and roll out to roughly 1/8 to 1/4 inch thickness. Sprinkle the sesame seeds on top and roll lightly to press them in. Cut with cookie cutters about 2 1/2 inches in diameter and transfer to the prepared baking sheet. Bake in the preheated oven for 20 to 25 minutes until nicely browned on top. Let the biscuits cool on the pan for a few minutes and then transfer to a wire rack to cool. Makes 12 to 16 biscuits

More biscuits from my kitchen you are sure to enjoy:
Lime Biscuit Thins
Poppy Seed Cheese Biscuits
Blueberry Lime Biscuits
Whole Wheat Olive Oil Biscuits

On the top of the reading stack: browsing the shelves

Audio Accompaniment: sweet silence

Roasted Asparagus and Mushroom Quesadillas with Goat Cheese

Little bites I adore, and that is especially true when I can transform local asparagus into something special. Although I can enjoy this treasured vegetable with little adornment, such as with butter and some salt and pepper, as it shines just as is, asparagus can dress up any dish with some imagination. Pair it with mushrooms and some fine goat cheese and Fontina and you have a plate that is heavenly. An ideal appetizer or a light meal served up with a simple yogurt lemon sauce and some leafy greens, this has to be one of my favorite early summer meals. Oh, and there was some jalapeño soup served up for dinner too and a fine olive loaf. This was one menu that took sometime to plan and cook, and was of course devoured in less than 20 minutes, but worth every bite.

Roasted Asparagus and Mushroom Quesadillas with Goat Cheese

Recipe by Lisa Turner Cuisine: Mexican Published on June 12, 2014 Golden brown tortillas stuffed with crunchy roasted asparagus and a zesty mixture of mushrooms, melted cheese and sun-dried tomatoes Print this recipe Ingredients: 1/3 cup sun-dried tomatoes 12 asparagus spears, ends trimmed 2 tablespoons olive oil 1 large shallot, finely chopped 1 jalapeño, seeded and thinly sliced 1 teaspoon chipotle powder 1 teaspoon ground cumin 1/4 teaspoon paprika 8 oz (250 g) button mushrooms, rinsed and sliced sea salt to taste fresh cracked black pepper to taste 1/4 cup fresh parsley or cilantro, trimmed and chopped 5 oz (140 g) soft goat cheese at room temperature, crumbled 1 cup Fontina cheese, grated 8 6- or 7-inch soft tortillas Instructions: Soak the dried mushrooms and sun-dried tomatoes separately in hot water for 20 minutes. Drain, chop finely, and set aside. Coat the asparagus in 1 tablespoon of the olive oil and transfer to a roasting pan lined with foil. Roast in a 400° oven until tender, about 10 to 15 minutes. When cool enough to handle, cut into 1 inch pieces. Heat the remaining oil in a large skillet over medium heat. When hot, add the onion or shallot to the pan and sauté for 5 minutes or until softened. Now add the spices to the pan, stir for another minute, and then increase the heat slightly and add the mushrooms, stirring well to coat. Cook for another 10 minutes or until the mushrooms begin to brown and most of their liquid has evaporated. Stir in the sun-dried tomatoes and cook for another few minutes. Stir in the parsley or cilantro and season with salt and pepper. Remove from heat and transfer to a medium bowl. Let the mixture cool for about 5 minutes and then stir in about 1/3 of the cheeses. To assemble the quesadillas, sprinkle the remaining Fontina evenly over 4 tortillas. Spread the asparagus and mushroom mixture evenly overtop and then dot with the remaining goat cheese. Top each one with the remaining tortillas and press down firmly. To finish, brush a non-stick skillet with a little oil and heat over medium heat. When hot, gently transfer one of the quesadillas to the pan and cook until the cheese has melted and the tortillas turn a nice golden brown — about 3 minutes per side. The quesadillas can be kept warm in a 150° oven between foil while the others are cooking. Cut into 6 wedges each and serve along with sour cream, guacamole, and/or salsa. Makes 4 quesadillas Serves 4 as part of a light meal or 6 to 8 as appetizer servings.

Other recipes with asparagus to have a look at:
Asparagus With Shredded Paneer and Tomato
Wild Rice and Asparagus Salad
Fried Halloumi Saganaki and Asparagus
Asparagus Pesto Lasagna with Mushrooms

On the top of the reading stack: browsing

Audio Accompaniment: rain

Mushroom and Goat Cheese Quesadillas with Sun-Dried Tomatoes

It is really not surprising that I adore Mexican-style dishes because I like to spice up the dining experience. As the weather gets warmer, finally, it is not so desirable to spend hours hovering over a hot stove. Accordingly, for my weekly weekend dinner feature, I served up some of my favorite food combinations that required little fuss with a Mexican theme.

Earthy browned mushrooms, creamy goat cheese, melted Fontina cheese and rich sun-dried tomatoes make up the filling for these golden brown tortilla appetizers.

This recipe can easily be doubled or tripled if a large yield is required. Probably that is necessary, as they are that good. I could have easily just filled up on these appetizers and skipped dinner altogether, but also on the menu was homemade guacamole to go along with the quesadillas, tortilla chips, sour cream and an easy but delightfully balanced pinto and green bean fry with millet (recipe coming soon, but in the meantime, it was a variation of this chipotle pinto and green bean corn succotash). Certainly, a wonderful celebration of little bites and a complete meal at that.

Mushroom and Goat Cheese Quesadillas with Sun-Dried Tomatoes

Recipe by Lisa Turner Cuisine: Mexican Published on May 18, 2014 Golden brown tortillas stuffed with a zesty mixture of earthy browned mushrooms, creamy goat cheese, melted Fontina cheese and rich sun-dried tomatoes Print this recipe Ingredients: 1/2 oz (14 g) dried mushrooms (I used porcini) 1/3 cup sun-dried tomatoes 1 tablespoon olive oil 1 small red onion or large shallot, finely chopped 1 teaspoon chipotle powder 1 teaspoon ground cumin 1/4 teaspoon paprika 8 oz (250 g) button mushrooms, rinsed and sliced 1 to 2 jalapeños, seeded and thinly sliced sea salt to taste fresh cracked black pepper to taste 1/4 cup fresh parsley or cilantro, trimmed and chopped 5 oz (140 g) soft goat cheese at room temperature, crumbled 1/2 cup Fontina cheese, grated 6 6- or 7-inch soft tortillas Instructions: Soak the dried mushrooms and sun-dried tomatoes separately in hot water for 20 minutes. Drain, chop finely, and set aside. Heat the oil in a large skillet over medium heat. When hot, add the onion or shallot to the pan and sauté for 5 minutes or until softened. Now add the spices to the pan, stir for another minute, and then increase the heat slightly and add the mushrooms, stirring well to coat. Cook for another 10 minutes or until the mushrooms begin to brown and most of their liquid has evaporated. Stir in the sun-dried tomatoes and jalapeños and cook for another few minutes. Season with salt and pepper and stir in the parsley or cilantro. Remove from the heat. Let the mixture cool for about 5 minutes and then stir in about 1/3 of the cheeses. To assemble the quesadillas, sprinkle the remaining Fontina evenly over 3 tortillas. Spread the mushroom mixture evenly overtop and then dot with the remaining goat cheese. Top each one with the remaining tortillas and press down firmly. To finish, brush a non-stick skillet with a little oil and heat over medium heat. When hot, gently transfer one of the quesadillas to the pan and cook until the cheese has melted and the tortillas turn a nice golden brown — about 3 minutes per side. The quesadillas can be kept warm in a 150° oven between foil while the others are cooking. Cut into 6 wedges each and serve along with sour cream, guacamole, and/or salsa. Makes 18 wedges. Serves 3 as part of a light meal or 4 to 5 as appetizer servings.

Other little savory bites not to be missed:
Olive Cheese Balls
Quinoa Dolmadakia (Stuffed Grape Leaves)
Savory Goat Cheese Cakes
Baked Mushroom Arancini

On the top of the reading stack: Gogol

Audio Accompaniment: Vladislav Delay

Homemade Guacamole

To celebrate Cinco De Mayo, a Mexican holiday that is celebrated worldwide, especially in North America, I was recently treated to a lovely package that included some wonderful avocados, a beautiful silver serving bowl, and all kinds of other kitchen goodies. I'm not Mexican myself, but to celebrate this package I made — what else? — homemade guacamole. Every one loves it when I make this luscious dip, and it disappears in hardly more time than it takes to set out the bowl. It's excellent served with homemade quesadillas and tortilla chips or any other little bites asking for some creamy avocado goodness. Best to double the quantity here if a number of guests are expected and it keeps well for a few days besides.

Because you can never have enough guacamole in my opinion, I'm sharing this recipe again with updated photos.

Homemade Guacamole

Recipe by Lisa Turner Cuisine: Mexican Published on June 5, 2008 Spicy, tangy and creamy, this fresh homemade guacamole is a crowd-pleaser to be sure Print this recipe Ingredients: 2 ripe avocados, peeled and pitted 2 tomatoes, seeded and finely chopped 2 shallots, finely chopped 1 small onion, finely chopped 2 scallions, finely chopped 1 clove garlic, crushed 2 to 3 jalapeños, seeded and finely chopped juice from 1 lime 1/4 teaspoon ground cumin 1/4 teaspoon chili powder pinch of cayenne 1 tablespoon fresh cilantro, chopped sea salt and fresh ground black pepper to taste Instructions: Peel the avocados and remove the pits. Transfer to a medium large bowl and mash with a fork or potato masher. Add the remaining ingredients and mix well. Season with salt and black pepper. Serve cold or at room temperature. Makes about 2 cups or 4 servings

More dips from Lisa's Vegetarian Kitchen you are sure to enjoy:
Marinated Sun-Dried Tomato Hummus with Olives
Black-Eyed Pea Salsa
Corn and Pinto Bean Dip
Feta and Olive Salsa