It was through Nigella I first came to know that there was a fruit called Avocado. I used to gape at the fruit as Nigella describes it in her own style, slicing it and scooping out its buttery inside. Later, last year, when we had the opportunity to visit UK, the first thing I picked at the Tesco supermarket was an avocado. I had no clue what to do with it, but just bought it. On arriving home I was kind of shocked that it didn’t taste sweet. In fact, it had no taste at all. Later our house-owner, an Indian girl, told me it tastes amazing as a milkshake. I tried it out and fell in love with it instantly. It’s absolute deliciousness, trust me! I used to make at least twice or thrice weekly.
Ever since we returned to India, avocado has become one of the many things I miss of UK =( However last week, the supermarket I usually go to was shutdown for some repair work and I proceeded to the More Supermarket that was the next closest. There I was pleasantly surprised to see avocados. My eyes popped out! I was so thrilled! I bought them immediately. It wasn’t as big and fleshy as the ones in UK. It was a little damaged. But no complaints. I was just super happy that I could have them again!
Avocados posses some amazing qualities. It’s an excellent source of healthy fats that quickly get burnt up for energy. Although it’s high in calories, it’s extremely nutrient rich. It has high potassium, omega 3 and folic acid content which is much needed for women. It’s good for the healthy functioning of the brain, heart and digestive system. It also helps control blood pressure and blood sugar levels. And it has the innate ability to destroy cancer cells. (Source – www.naturalnews.com)
So, if you are lucky to find these in your supermarket, make sure you grab some as frequently as you can!
- 1 ripe avocado
- 2 tsp lemon juice
- 1 tbsp sugar
- 1 cup milk
Scoop the avocado pulp with a spoon. Blend it along with sugar and milk in a juicer. Pour in it a glass and mix the lemon juice. Serve immediately!
Oats falls under the wholegrain category. It has an endless list of benefits when eaten. It improves the immune system, increases appetite control hormones, reduces risk of asthma in kids, reduces the risk of diabetics, lowers bad cholesterol and it’s ranked #1 in the breakfast food group! (Source – http://wholegrainscouncil.org)
I am one of those souls who so desperately desires to loose weight without exercising and dieting. Thinking the least I could do was eat oats at least once a day, I very ambitiously bought a big jar of Quaker oats. The only way I can force myself to gulp down a bowl of oats porridge is when its made with milk and sugar. That would ruin the whole purpose of eating oats. Oats porridge made with water and salt, as healthy it may be, I can’t tolerate even the sight of it. Therefore, you can imagine, our oats jar has been untouched for over six months now =(
While browsing through some food blogs, I stumbled upon a oats dosa recipe. The picture was quite appealing and it seemed more tolerable than salty, slimy porridge. I decided I should give it a go. The preparation didn’t take more than ten minutes. No soaking for hours or overnight fermentation. The dosas were ready in a jiffy! And boy! It tasted so good! No match to the porridge, really!
Recipe Source – Padhu’s Kitchen
- 2 cups Oats
- 1/2 cup curd
- 2 tbsp rice flour
- 2 tbsp rava
- 1 large onion finely chopped
- 3 green chillies finely chopped
- 1 tsp cumin seeds
- Salt to taste
- Oil and water as required
- Beat the oats into a fine powder in the mixie. Transfer it into a bowl. Add curd, rice flour, rava, onions, chillies, cumin seeds and salt. Pour water in small amounts and keep stirring until it reaches dosa batter consistency.
- Allow it to rest for 15 mins.
- Your batter is ready. Make dosas, drizzle it with a tsp of oil, cook it on both sides and serve hot with a chutney of your choice!
Here’s a very quick recipe for all pagarkai/bitter-gourd lovers! It’s one of my favorite way to prepare this vegetable as it’s easy to prepare and goes so well with Sambar or Rasam rice! Its taste is very close to pagarkai fry but consumes lesser oil in comparison!
- 4 pagarkais/bitter-gourds
- 2 tsp chilly powder
- 1 tsp turmeric powder
- 1/2 tbsp coriander powder
- Salt to taste (extra salt to soak the sliced vegetable)
- 3 tbsp oil
- Slice the pagarkai and soak it in salt water for 15 mins. Drain the water just before cooking.
- In a frying pan, pour oil, when medium hot, add the vegetable. Lower the flame and allow it to gradually cook, sauteing it once in five mins.
- Once the vegetable reduces to half it’s earlier quantity, add salt, turmeric powder, chilly powder and coriander powder. Give it a good mix.
- Cook for another five mins and your varuval is ready!
More pagarkai recipes here and here =)