Breakfast Delights

Breakfast Delights (10 Recipes)

Avolay Avocado Fry Frozen Pulp: Indian Lifestyle Recipes

This document provides a collection of innovative and delicious recipes featuring Avolay Avocado Fry Frozen Pulp, designed specifically for the Indian consumer. These recipes aim to seamlessly integrate the creamy goodness of avocado into everyday Indian meals, from breakfast to dinner, offering a unique blend of health and taste.

Note on using Avolay Avocado Fry Frozen Pulp:

For most recipes, thaw the frozen pulp slightly until it’s mashable or blendable. For dishes requiring cooking, the pulp can often be added directly to the pan to thaw and incorporate.

Start your day with a nutritious and flavorful boost!

1. Avolay Avocado Paratha

Concept: A wholesome Indian flatbread with the richness of avocado.
Ingredients: 1 cup whole wheat flour, 1/2 cup Avolay Avocado Fry Frozen Pulp (thawed and mashed), 1/4 cup finely chopped onion, 1 green chili (finely chopped), 1 tbsp chopped coriander, 1/2 tsp cumin powder, salt to taste, ghee/oil for cooking.
Instructions: In a bowl, combine flour, mashed avocado pulp, onion, green chili, coriander, cumin powder, and salt. Knead into a soft dough without adding water (avocado provides moisture). Let rest for 15 mins. Roll into parathas and cook on a hot tawa with ghee/oil until golden brown. Serve with curd or pickle.

2. Avolay Avocado & Spinach Cheela

Concept: Savory lentil pancakes made healthier with avocado and spinach.
Ingredients: 1 cup besan (gram flour), 1/4 cup Avolay Avocado Fry Frozen Pulp (thawed and mashed), 1/2 cup chopped spinach, 1/4 cup grated carrot, 1/2 tsp ginger-garlic paste, 1/4 tsp turmeric, 1/2 tsp red chili powder, salt to taste, water for batter, oil for cooking.
Instructions: Mix besan, mashed avocado pulp, spinach, carrot, ginger-garlic paste, turmeric, chili powder, and salt. Add water gradually to make a smooth, flowing batter. Heat a non-stick tawa, pour a ladleful of batter, spread evenly. Drizzle oil and cook until golden brown on both sides. Serve with green chutney.

3. Avolay Avocado Toast (Indian Spiced)

Concept: A modern breakfast staple with an Indian flavor profile.
Ingredients: 2 slices bread (whole wheat or multigrain), 1/4 cup Avolay Avocado Fry Frozen Pulp (thawed and mashed), 1/4 cup finely chopped onion, 1/4 cup finely chopped tomato, 1 tbsp chopped coriander, 1/4 tsp chaat masala, pinch of black salt, lemon juice to taste.
Instructions: Toast the bread slices. In a bowl, combine mashed avocado pulp, onion, tomato, coriander, chaat masala, black salt, and lemon juice. Mix well. Spread generously on the toasted bread. Garnish with a sprinkle of red chili flakes if desired.

4. Avolay Avocado & Cardamom Smoothie

Concept: A creamy, subtly sweet smoothie with aromatic Indian spices.
Ingredients: 1/2 cup Avolay Avocado Fry Frozen Pulp (thawed), 1 cup milk (dairy or plant-based), 1 tbsp honey or jaggery, 1/4 tsp cardamom powder, a few strands of saffron (optional), ice cubes.
Instructions: Blend thawed avocado pulp, milk, honey/jaggery, cardamom powder, and saffron (if using) until smooth and creamy. Add ice cubes and blend again until chilled. Serve immediately.

5. Avolay Avocado Chutney (South Indian Style)

Concept: A creamy and tangy chutney, perfect accompaniment for idli, dosa, or uttapam.
Ingredients: 1/2 cup Avolay Avocado Fry Frozen Pulp (thawed), 1/4 cup grated coconut, 1-2 green chilies, 1 small piece ginger, 1/2 tsp mustard seeds, 1/2 tsp urad dal, a few curry leaves, a pinch of asafoetida (hing), 1 tbsp oil, salt to taste.
Instructions: In a blender, combine thawed avocado pulp, coconut, green chilies, and ginger. Add a little water and blend to a smooth paste. For tempering, heat oil in a small pan, add mustard seeds, urad dal, curry leaves, and asafoetida. Once spluttering, pour over the chutney. Mix well and season with salt.

6. Avolay Avocado Poha

Concept: A healthy and unique twist on the classic flattened rice dish.
Ingredients: 1 cup thick poha, 1/4 cup Avolay Avocado Fry Frozen Pulp (thawed and mashed), 1/4 cup chopped onion, 1/4 cup chopped bell pepper, 1/2 tsp mustard seeds, 1/2 tsp cumin seeds, a few curry leaves, 1-2 green chilies (slit), 1 tbsp oil, salt to taste, lemon juice, coriander for garnish.
Instructions: Rinse poha and drain. Heat oil, add mustard seeds, cumin seeds, curry leaves, and green chilies. Add onion and bell pepper, sauté until soft. Add mashed avocado pulp and mix well. Add the drained poha and salt, mix gently. Cover and cook for 2-3 minutes. Squeeze lemon juice and garnish with coriander.

7. Avolay Avocado Uttapam

Concept: Soft and spongy savory pancakes with avocado mixed into the batter.
Ingredients: 1 cup dosa/uttapam batter, 1/4 cup Avolay Avocado Fry Frozen Pulp (thawed and mashed), 1/4 cup finely chopped onion, 1/4 cup finely chopped tomato, 1 tbsp chopped coriander, 1 green chili (finely chopped), oil for cooking.
Instructions: Add thawed and mashed avocado pulp, chopped onion, tomato, coriander, and green chili to the uttapam batter. Mix well. Heat a non-stick tawa, pour a ladleful of batter, and spread slightly to form a thick pancake. Drizzle oil around the edges and cook until golden brown on both sides. Serve with sambar and chutney.

8. Avolay Avocado Masala Scramble (Paneer/Tofu)

Concept: A protein-rich, savory scramble with the creaminess of avocado.
Ingredients: 1 cup paneer (crumbled) or firm tofu (crumbled), 1/4 cup Avolay Avocado Fry Frozen Pulp (thawed and mashed), 1/2 cup chopped onion, 1/2 cup chopped tomato, 1/2 tsp ginger-garlic paste, 1/2 tsp turmeric powder, 1/2 tsp garam masala, salt to taste, 1 tbsp oil, coriander for garnish.
Instructions: Heat oil in a pan. Sauté onion until translucent. Add ginger-garlic paste and sauté for a minute. Add tomato, turmeric, garam masala, and salt. Cook until tomatoes soften. Add crumbled paneer/tofu and mashed avocado pulp. Mix well and cook for 3-5 minutes, stirring occasionally, until heated through. Garnish with coriander.

9. Avolay Avocado Stuffed Puri

Concept: Fluffy, deep-fried bread with a subtly spiced avocado filling.
Ingredients: 1 cup whole wheat flour, 1/4 cup Avolay Avocado Fry Frozen Pulp (thawed and mashed), 1/4 tsp carom seeds (ajwain), salt to taste, water (if needed), oil for deep frying.
Instructions: In a bowl, combine flour, mashed avocado pulp, carom seeds, and salt. Knead into a firm dough. If needed, add a tiny bit of water. Let rest for 15 minutes. Divide dough into small balls, roll into small circles. Heat oil in a kadai. Deep fry puris until puffed and golden brown on both sides. Serve hot with aloo bhaji or chole.

10. Avolay Avocado & Oats Porridge (Savory)

Concept: A healthy and filling savory porridge with a creamy avocado texture.
Ingredients: 1/2 cup rolled oats, 1/4 cup Avolay Avocado Fry Frozen Pulp (thawed and mashed), 1/4 cup mixed finely chopped vegetables (carrots, peas), 1/2 tsp cumin seeds, 1/4 tsp turmeric, salt to taste, 1.5 cups water/vegetable broth, 1 tbsp oil.
Instructions: Heat oil in a pan, add cumin seeds. Once they splutter, add chopped vegetables and sauté for 2-3 minutes. Add oats and roast for a minute. Add water/broth, turmeric, and salt. Bring to a boil, then simmer until oats are cooked. Stir in the mashed avocado pulp. Cook for another minute until heated through. Serve hot.