Friday, January 27, 2017

Avocado Paratha

Avocado the creamy popular fruit, is a favorite among many. Every trip to the weekly grocery store is incomplete without a pack of Avocado in the basket. The first time I tasted this fruit was in Mangalore when a dear cousin got it for us from Coorg. We had no idea as to how to use this or what to do with it. Our cousin suggested to make milkshake out of it. I remember that it needed lots of Sugar as the fruit though creamy was really bland. I don't think we ever got it after that!
When we moved here we tried guacamole at a Mexican joint and it was love at first bite. My spicy loving Indian palate loved the tangy guacamole! When we got home I looked up on the internet for the recipe and was surprised to see that its the same old Avocado which we knew as butter fruit in India. Looking at the benefits of it we decided to make it a regular. The first few times I made just guacamole and then when you have too many ripe avocados you need to look for options. I started incorporating them in our daily salads and milkshakes at times. While looking for options chanced upon using them in Chapathi's or paratha's.
 A is very fond of paratha's but hates avocado! For some reason the kiddo never developed a liking for the fruit. I decided to sneak and try this paratha, it was an instant hit! Until he finished his meal I did not tell him it was made with Avocado as I did not want him to have the idea of avocado in his plate. After meal when i told him, he was surprised and said he could not taste the avocado but loved it. Now every time I buy avocado he insists on making this! If you don't like avocados may be this recipe can change your mind.

Here is what's needed:
2 ripe avocados
1 small onion finely chopped
3 tbsp finely chopped coriander leaves
2 tbsp  lemon juice
2 cloves of garlic finely chopped or grated
salt to taste
2 tsp red chill powder
wheat flour or atta as needed
Oil/ ghee to roast

1) Cut the avocado in to half, de-seed and scoop the pulp out. Mash it with a fork and add all the ingredients other than flour and oil. Taste it and adjust the seasoning. It should be a little salty and spicy as the flour will make it bland.
2) Add flour as needed while kneading into a smooth, non sticky dough. Pinch out lemon sized balls and roll it by dusting in flour.
3) Shallow fry on mediuim flame with oil/ ghee until golden on both the sides. Serve with side dish of your choice or with yogurt and pickle.

1) Try to make this dough fresh and use it as onions release water when salt is added.
2) The avocado gets oxidized very fast so try not to skip the lemon juice.
3) The dough is very smooth due to the addition of avocado. Gently roll them. These stay good and soft when packed for lunches.
4) You can skip the red chilli powder and add finely chopped green chillies.
5) Left over dough can be refrigerated but try and use it within a day to preserve the flavors.

Thursday, January 19, 2017

Delhi Dosa

                     Wish you all a very happy and Prosperous New year! I hope you all made new resolutions and are sticking on to it!

My search for breakfast ideas is never ending. I am on constant lookout for  different types of dosa as the boys in the house are crazy about it! I have no idea why this dosa is called Delhi dosa. This was shared by a good friend Chitra on a cookery group. The soft pillowy dosa got my attention and I tried it immediately. The dosas were light, soft and super tasty. This is now a frequent item on our breakfast table . These can be served with Vegetable kurma, saagu, batate song,Chutneys , sambar or simple Chutney powder with coconut oil.

Here is what's needed:
2 cups rice
2 fistful of Urad ( I used whole urad)
1 cup of Poha (I used the thin variety)
salt and sugar to taste

Wash rice and urad dal thrice and soak it with poha for 4-6 hours. Grind it to smooth batter with water as needed. Keep the batter in a warm place overnight to ferment. Next morning add salt and sugar to taste. Keep it for five mins.While making dosa make sure that the tawa is hot. Pour a ladle full of batter, let it on high for few seconds then cover and cook on medium to low flame.These dosas need not be flipped but should be covered to ensure that they cook well. Serve hot!