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A slice of Mexico



Ingredients :

200 g Avocado, deseeded and skinned
40 g White Onions, chopped and rinsed
10 g Jalapenos, seeded and finely chopped
5 g Coriander, chopped
1/4 tsp Cumin Powder
Salt, to taste
Lime Juice, to taste

Directions :

1. Cut and dice the Avocado inside its skin. Use a spoon to scoop out the Avocado dices into a bowl.
2. Mix in chopped Onions, Jalapenos, Coriander, and Cumin powder and gently stir making sure you keep the avocado in chunks.
3. Season with salt and lemon juice and gentry stir to finish Guacamole.


Roasted Pumpkin Tacos with Cilantro Crema

Ingredients :

For Taco Spice
40 g Cumin Powder
15 g Oregano, dried
10 g, Black Pepper Powder
50 g Smoked Paprika Powder
15 g Chili Powder
5 g White Pepper Powder

For Roasted Pumpkin
1 kg Pumpkin
4 tsp Taco Spice
Salt, to taste

For Cilantro Crema
1 cup Coriander leaves, chopped
1/2 cup Hung Yogurt
2 cloves of Garlic
1 Lemon, juices
Salt, to taste


1. Peel, de-seed and dice pumpkin into equal wedges
2. Sprinkle Pumpkin with taco spice, oil, and salt.
3. Place on a baking tray and bake in the oven at 180 degrees for about 5 to 7 minutes until tender
4. Blend the chopped coriander, garlic, lemon, and salt in a blender until smooth. Add a spoon of water at a time to help blend into a smooth puree.
5. Mix the puree with the yogurt and whisk well. Adjust seasoning to taste.
6. To finish, top each tortilla with a spoonful of Roasted Pumpkin. Cover the pumpkin with Cilantro Crema and garnish with a sprinkling of spiced Pumpkin Seeds and fresh Cilantro leaves.
7. Serve with a salsa of your choice !





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