Tag Archives: avocado

Avocado and Orange Salad

This very simple but very nice salad was part of the buffet lunch one afternoon during the conference last week.

It consisted only of alternating, thin slices of avocado and orange, with a very slight drizzle of olive oil, if I remember right, or perhaps not even that.

Light, delicious and perfect for a summer afternoon.

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Filed under Salads

Vegetable Khichdi

This was tonight’s dinner, with yogurt and avocado slices in lieu of salad.

As I said to one of the school mums some time ago, converting the girls’ to avocado – we are not there yet with Shri though- has been one of the big culinary victories of the last year. They love it the way it is enjoyed best IMO –  au nature, or with a dressing of a little lime juice and sometimes dried basil flakes.

So that “salad” helped add interest to the meal tonight because  khichdi is not one of their prefered foods.

Vegetable Khichdi

3/4 cup of rice

2/3 or 3/4 cup of dhuli masoor daal (red lentils)

200 grams of diced pumpkin

5-6 tablespoons of frozen peas

1/2 tespoon of freshly grated ginger

1 medium sized onion, chopped fine

1 medium sized tomato, chopped fine

2 tablespoons of sunflower oil, 1 tablespoon of melted ghee

1/4 teaspoon each of the five paanchphoran spices (a little more of the fennel seeds)

3/4 teaspoon of turmeric powder

1/2 a teaspoon of coriander powder (optional)

1 and a half tablespoons of fresh green coriander leaves, chopped

Wash and soak the rice and daal separately for 2-3 hours.

In a pressure cooker, heat the oil and the ghee and then add the paanchphoran spices in the order suggested here.

Add the onion and fry till it starts to turn a golden color. Now add the pumpkin, and fry both together for a few minutes till the onion starts to turn golden brown and the pumpkin starts to soften and break up.  Now add the ginger, fry for half a minute, then add the tomato and fry the mixture till the oil starts to appear on the sides. Now add the dry spices and the peas and fry for a few minutes. Add the rice and daal after draining them of the water in which they were soaked, season with salt, pour in 4 cups of water, mix everything well  and cook for as long as required for most of the water to be absorbed and for the rice and daal to cook well (with my pressure cooker, this requires about 5-6 whistles).

Once the cooker has cooled enough for the lid to be lifted off easily, stir everything together once and garnish with fresh green coriander if possible.

Add more ghee to individual servings if you like.

Though I absolutely love the much simpler moong daal khichdi which is a staple of Gujarati thalis everywhere, I quite like this one too and it is such a convenient and quick one-pot-cooking type recipe.

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Filed under Easy One Pot Cooking, Quick Meal Ideas, Rice-Pulavs,Biryanis,Baaths

Tomato,Mozzarella(or avocado), and Pesto Sandwich

There is a wonderful Mediterranean salad, which brings together tomatoes, mozzarella, and either fresh basil or pesto. The result is an incredibly fresh and flavorful dish.

Sandwiches and paninis that combine these ingredients are common in boulangeries here, and I often make variations of that theme.

This is the sandwich that Shri feels he could eat every day for lunch.  Noor loves it too, and I make a much smaller version of it for her sometimes.

Indira doesn’t like the taste of mozzarella – unless it comes to her all melted on top of a pizza or inside the Aubergine Parmigianna in which case she loves it – so she likes me to skip that bit when I make this sandwich for her, though she loves avocado in it.  But I think the combination of mozzarella and pesto is what makes it so special for the rest of us.

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Tomato,Mozzarella, and Pesto Sandwich

Half of a multi-grain baguette , or olive bread

1/2 of a medium sized tomato, cut in to thin slices

1/4 or 1/8 of an avocado (optional), thinly sliced

50 gms of mozzarella(drained weight), cut in to thin slices

some salad leaves

2 tsp of pesto

Slit the baguette along the length on one side, without cutting through the other side.  Sprinkle a tiny amount of olive oil on both surfaces.

Layer the leaves over the lower half, then follow that with the tomato slices, the cheese slices and the avocado slices. Spread the pesto next, then close the sandwich and wrap tightly in cling film.

Ideally, make this an hour before eating, and all the flavors will come together beautifully.

One could season the filling with some salt, but I tend to think that there are so many lovely flavors here, one would surely not miss the salt; so I skip it.

This sandwich is especially nice if made with olive bread.

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Filed under Picnic Food, Quick Meal Ideas, Starters and Snacks, Versatile Accompaniments