Avocado Paratha

I had come across this unique flatbread at Indira's Mahanandi during my pre-blogging days. She had come across this recipe at GM's "The Spice is right".  I was really impressed with this fusion cooking. Since then, I have been making my version of Avocado Parathas.

Avocado Paratha - (Count 7 - 9)
Avocado Flatbread
Ingredients

Mash
1 ripe avocado, peeled & pitted
salt to taste
1/2 tsp cumin powder
1/2 tsp turmeric powder
1/2 tsp chile powder
1 clove garlic, peeled & grated
3 tbsp minced cilantro
1 tsp lemon juice

3/4 - 1 cup wheat flour
3 tbsp - 1/4 cup water

Oil  - as needed for roasting
Rice flour or wheat flour - as needed, for dredging

Method
1. Mash avocado so there are no lumps. Mix in salt, cumin powder, turmeric powder, chile powder, grated garlic, cilantro and lemon juice.
2. Add wheat flour and mix together. Do not add water initially. Add water as needed to knead into a smooth dough ball.
3. Make 7 - 9 uniform balls.
4. Roll into thick parathas/flabtbreads dredging into rice or wheat flour as needed.
5. Heat a pan or griddle. Roast each flatbread, adding very little oil for roasting.
6. Cover in a clean, kitchen towel - till ready to serve.

Note -
1. Above proportion gives me about 7 - 9 parathas. This count will vary depending on the diameter of the parathas.

Credits
The Spice is Right
&
Mahanandi


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High Fiber Appe or Idlies

I had packet of 17 beans soup mix from Trader Joes. I had tall plans to make this soup like "Daal Makhni" or "Daal Maharani". But it never happened. After keeping that packet for infinity on my pantry shelf, I finally decided to use it off at once.

If I had indeed made that soup, it would have lasted us forever. So I decided to make an idli like batter and freeze it. I remembered that Saffron Hut had posted 16 beans Adai many years ago. I decided to use her idea and made idli/appe.

High Fiber Appe
Ingredients
1 pack 17 beans & Barley soup
1 cup brown rice
1 cup urad daal

1/2 tsp asafoetida
salt to taste

Oil as needed

If making appe -
Stir in the batter
2 sprigs curry leaves
3 green chilies (or as needed) minced
2 tbsp finely minced red onion
1 tsp whole black peppercorns

Method
1. Soak beans, rice, daal overnight. Make sure it has plenty of water.
2. Drain and grind to a smooth batter adding salt and asafoetida.
3. Take out in a big container. Cover and set aside to ferment.
4. After fermenting, I keep half of the batter in a freezer safe container for later use.
5. If making appe, add the additional ingredients in the batter. Add more water if needed to adjust the consistency. Adjust salt. Heat Appe kayili/paatra/pan. Add oil and fry appe till they are browned on both the sides. Serve with chutney of your choice.
6. If making idli, grease idli pan/paatra and steam idlies. Adjust for salt and water as needed before pouring the batter. Serve idlies with chutney or sambar.

Note -
1. I used half of the batter to make idlies and the other half for making spicy appes.

Credits
http://saffronhut.blogspot.com/2006/11/more-is-more-16-bean-adai.html

17 Bean & Barley Idlies

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