Tag Archives: Avocado

Cabbage Avocado Salad

26 Mar

cabbage_avocado_salad
Cabbage Avocado Salad.

Red and green cabbage are thinly shredded. Choice of bell peppers is thinly sliced along with onion. These ingredients are mixed with diced avocado and seasonings along with lemon juice for a quick and crisp cabbage avocado salad. Serve cabbage avocado salad immediately or refrigerate for later use.
Makes: around 4 Servings of Cabbage Avocado Salad.

Ingredients:

Red Cabbage 1 Cup Shredded
Cabbage 1 Cup Shredded
Red Bell Pepper few Slices
Orange Bell Pepper few Slices
Onion 1 Small
Cilantro few Sprigs
Crushed Black Pepper a big Pinch
Sliced Almonds 2 Tbsps
Avocado 1/2
Salt to Taste
Lemon 1 Tbsp

Method of preparation:

Chop half of the avocado into small chunks.
Peel and thinly slice the onion.
Wash and finely chop the cilantro leaves.

In a mixing bowl, mix together all the ingredients.
Serve cabbage avocado salad immediately or refrigerate for later use.
Notes: Make sure not to leave the cabbage avocado salad outside for a long time.

Suggestions: Adjust the amount of ingredients to your preference.
Variations: Lightly mash the avocado so it sticks better to the cabbage. Your choice of nuts can also be added.
Other Names: Cabbage Avocado Salad.

Avocado Raita

22 Nov

avocado_raita
Avocado Raita.

Avocado is ground into paste along with spices. The avocado paste is then whisked with yogurt and tempered with spices. Serve avocado raita chilled with roti or parata.
Makes: around 2 Cups of Avocado Raita

Ingredients:

Avocado 1 Large
Tamarind Extract 1/2 tsp
Yogurt 1 1/2 Cups
Green Chiles 1 – 2
Cumin Seeds 1/4 tsp
Garlic 1 Clove
Salt to taste
Cilantro few Sprigs

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 2
Curry Leaves 5
Oil 1 tsp

Method of preparation:

Halve, discard seed and scoop the flesh out of the avocado.
Roast cumin seeds in a pan on low flame till aromatic and remove from heat.
Remove stems, wash and roughly chop green chiles.
Soak garlic in hot water for a minute or two and roughly chop it.
Wash and roughly chop cilantro.

Grind green chiles, cumin seeds, garlic and cilantro into paste.
Then add the avocado, salt and little bit of yogurt, tamarind extact and grind again into paste

Whisk yogurt with avocado paste and adjust any seasonings if required.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and cool to room temperature.
Add the tempering to the avocado yogurt bowl and stir well.
Serve avocado raita chilled with roti or parata.
Notes: Refrigerate the avocado raita and it stays fresh for couple of days.

Suggestions: Make sure to grind the green chiles and cumin seeds before adding the avocado.
Variations: You can also add chopped onion or grated coconut to the raita.
Other Names: Avocado Raita.

Indian Guacamole

21 Aug

indian_guacamole
Indian Guacamole.

Guacamole is Mexican style dip made with ripe avocado. Ripe avocado is mashed up and onion and garlic are mixed with the avocado along with other seasonings and herbs. Guacamole can be served with toasted roti, naan or with regular tortilla chips.
Makes: around a Cup and half of Indian Guacamole.

Ingredients:

Avocado 1
Onion or Shallot 1 Small
Green Chiles 1
Lemon 1
Garlic 1 Small Clove
Roasted Cumin Powder 1/2 tsp
Garam Masala a small Pinch
Cilantro few Sprigs
Salt to taste

Method of preparation:

In a mixing bowl, grate the garlic, add lemon juice and salt.
Peel and finely chop the onion.
Remove stem, wash and finely chop the green chiles.
Wash and finely chop the cilantro.

Cut the avocado into half and remove the pit.
Scoop the flesh out of the avocado with help of a spoon and mash it lightly leaving few bits untouched.
Use a pestle or just a spoon to mash up the avocado.
Add the chopped onion, cilantro, mashed avocado, cumin powder into the mixing bowl having the lemon juice and garlic.
Mix all the ingredients well and remove onto a bowl.
Serve Indian style guacamole with toasted roti or with tortilla chips.
Notes: Make sure to select the perfectly ripe avocado.

Suggestions: You could also chop some of the avocado and add it to guacamole for it to be more chunkier. Don’t add too much of garam masala which could make it inedible.
Variations: For a variation, add any sort of toasted masala powder to the guacamole.
Other Names: Indian Style Guacamole.

Avocado Chapati

9 Jul

avocado_chapati
Avocado Chapati.

Ripe avocado is mashed up and mixed with wheat flour along with other spices to form a soft dough. The dough is rested for couple of minutes and made into chapati. Avocado chapati can be served with any spicy curry or any dal of your choice.
Makes: around 2 Avocado Chapati.

Ingredients:

Wheat Flour 1 Cup
Avocado 1/2
Green Chiles 2 – 3
Cilantro few Sprigs
Lemon Juice 1 tsp
Cumin Seeds 1/4 tsp
Salt to taste
Oil as required

Method of preparation:

Thoroughly mash the avocado and keep aside.
Remove stems, wash and finely chop the green chiles.
Wash and finely chop the cilantro leaves.
Lightly crush together green chiles, cilantro, cumin seeds and salt.

In a mixing bowl, mix together wheat flour, mashed avocado, crushed green chile mixture, lemon juice and salt.
Add sufficient water and knead the mixture into soft dough.
Keep the dough covered with a damp cloth or plastic wrap for around 15 – 30 minutes.
Tear the wheat flour dough into lemon sized balls and roll out each ball into thin disks and keep aside.
Smear few drops of oil with the help of a spoon on the rolled out circular disk and close to form a semi circle.
Spread few more drops of oil on the semi circle and close it into a triangle.
Press lightly, dust some wheat flour and roll the triangular shaped dough into somewhat thin triangular chapati.
Repeat the same with remaining circular disks.

Heat a flat pan on medium – high heat.
When pan gets hot, place one rolled out avocado chapati at a time.
Fry on one side till brown spots appear and turn on other side and pour a tsp of oil (if using) around the chapati.
When you see brown spots on the other side, remove from heat and place in a closed container to avoid hard chapati.
Repeat the same with remaining rolled out avocado chapati.
Serve avocado chapati topped with curry or dal of your choice.
Notes: Make sure not to overcook the chapati.

Suggestions: If the chapati is not cooked properly, put it back on heat and cook on low flame till done. Keep the avocado chapati covered to avoid exposing to air and hardening.
Variations: Also add few pinches of red chile powder and/or garam masala if desired.
Other Names: Avocado Chapati.