Dinner Delicacies

Dinner Delicacies (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.

Transform your dinners into wholesome and exciting meals with Avolay avocado.

1. Avolay Avocado Paneer Tikka (Marinade)

Concept: Paneer cubes marinated in a creamy, spiced avocado paste before grilling or baking.
Ingredients: 200g paneer (cubed), 1/2 cup Avolay Avocado Fry Frozen Pulp (thawed and blended into a smooth paste), 1/4 cup yogurt, 1 tbsp ginger-garlic paste, 1 tsp red chili powder, 1 tsp coriander powder, 1/2 tsp cumin powder, 1/2 tsp garam masala, salt to taste, 1 tbsp lemon juice, oil for grilling.
Instructions: In a bowl, combine avocado paste, yogurt, ginger-garlic paste, red chili powder, coriander powder, cumin powder, garam masala, salt, and lemon juice. Mix well to form a smooth marinade. Add paneer cubes and coat them thoroughly. Marinate for at least 30 minutes (or longer in the fridge). Skewer the paneer and grill, pan-fry, or bake until golden brown and cooked through.

2. Avolay Avocado & Mushroom Curry

Concept: A rich and creamy mushroom curry with the added goodness of avocado.
Ingredients: 1 cup sliced mushrooms, 1/2 cup Avolay Avocado Fry Frozen Pulp (thawed and mashed), 1/2 cup chopped onion, 1/2 cup chopped tomato, 1 tsp ginger-garlic paste, 1/2 tsp turmeric, 1 tsp coriander powder, 1/2 tsp garam masala, 1/4 cup cream or cashew paste (for extra richness), 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, coriander powder, and garam masala. Cook until tomatoes soften. Add sliced mushrooms and cook until they release water and soften. Stir in the mashed avocado pulp and cream/cashew paste. Add salt and a little water if needed to adjust consistency. Simmer for 5-7 minutes. Garnish with coriander. Serve with rice or naan.

3. Avolay Avocado Biryani (Layered)

Concept: A fragrant and flavorful biryani with layers of spiced rice and creamy avocado.
Ingredients: 1 cup basmati rice (soaked), 1/2 cup Avolay Avocado Fry Frozen Pulp (diced), 1/2 cup mixed vegetables (carrots, peas, beans), 1/4 cup fried onions, 1 tbsp ginger-garlic paste, whole spices (cinnamon stick, cloves, green cardamom), 1/2 tsp biryani masala, salt to taste, 1 tbsp ghee, saffron strands (soaked in milk), fresh mint and coriander leaves.
Instructions: Cook basmati rice until 70% done. In a separate pan, heat ghee, add whole spices. Sauté ginger-garlic paste, then mixed vegetables. Add salt and biryani masala, cook for 2-3 minutes. Layer the partially cooked rice, vegetable mixture, diced avocado pulp, fried onions, and mint/coriander in a heavy-bottomed pot. Drizzle saffron milk. Cover tightly and cook on low heat (dum) for 15-20 minutes. Gently mix before serving.

4. Avolay Avocado & Lentil Soup (Creamy)

Concept: A hearty and comforting soup, made extra creamy and nutritious with avocado.
Ingredients: 1/2 cup red lentils (masoor dal), 1/2 cup Avolay Avocado Fry Frozen Pulp (thawed and mashed), 1/4 cup chopped onion, 1/4 cup chopped carrot, 1/4 cup chopped celery (optional), 1 tsp ginger-garlic paste, 1/2 tsp cumin powder, 1/4 tsp turmeric, 3-4 cups vegetable broth/water, salt and pepper to taste, 1 tbsp olive oil, coriander for garnish.
Instructions: Rinse lentils. Heat olive oil in a pot. Sauté onion, carrot, and celery until soft. Add ginger-garlic paste, cumin powder, and turmeric. Sauté for a minute. Add rinsed lentils and vegetable broth/water. Bring to a boil, then simmer until lentils are cooked and soft. Stir in the mashed avocado pulp. Use an immersion blender to partially blend the soup for a creamier texture (or keep chunky). Season with salt and pepper. Garnish with coriander.

5. Avolay Avocado Kofta Curry

Concept: Soft and flavorful koftas (dumplings) made with avocado pulp, served in a rich gravy.
Ingredients (Koftas): 1/2 cup Avolay Avocado Fry Frozen Pulp (thawed and mashed), 1/4 cup paneer (grated), 2 tbsp besan, 1 tbsp chopped coriander, 1/2 tsp ginger-garlic paste, 1/4 tsp garam masala, salt to taste, oil for frying.
Ingredients (Gravy): 1/2 cup onion paste, 1/2 cup tomato puree, 1 tsp ginger-garlic paste, 1/2 tsp turmeric, 1 tsp red chili powder, 1 tsp coriander powder, 1/2 tsp garam masala, 1/4 cup cream, salt to taste, 1 tbsp oil/ghee.
Instructions: For koftas, mix mashed avocado pulp, grated paneer, besan, coriander, ginger-garlic paste, garam masala, and salt. Form into small balls. Deep fry until golden brown. For gravy, heat oil/ghee, sauté onion paste until golden. Add ginger-garlic paste. Add tomato puree, turmeric, red chili powder, coriander powder, and garam masala. Cook until oil separates. Add water to desired consistency, bring to a simmer. Stir in cream and salt. Gently add fried koftas and simmer for 5 minutes. Serve hot with rice or naan.

6. Avolay Avocado & Palak (Spinach) Sabzi

Concept: A nutritious green vegetable dish with the added creaminess of avocado.
Ingredients: 2 cups chopped spinach, 1/2 cup Avolay Avocado Fry Frozen Pulp (thawed and mashed), 1/4 cup chopped onion, 1/2 tsp cumin seeds, 1/2 tsp ginger-garlic paste, 1/4 tsp turmeric, 1/2 tsp coriander powder, salt to taste, 1 tbsp oil.
Instructions: Heat oil in a pan. Add cumin seeds. Once spluttering, add onion and sauté until translucent. Add ginger-garlic paste, turmeric, and coriander powder. Sauté for a minute. Add chopped spinach and cook until it wilts. Stir in the mashed avocado pulp and salt. Mix well and cook for 3-5 minutes until heated through. Serve hot with roti or paratha.

7. Avolay Avocado Stuffed Naan/Kulcha

Concept: Soft Indian flatbreads with a savory and creamy avocado filling.
Ingredients (Dough): 1 cup maida (all-purpose flour), 1/2 cup whole wheat flour, 1/4 tsp baking soda, 1/4 tsp baking powder, 1 tbsp yogurt, 1 tsp sugar, salt to taste, water for kneading.
Ingredients (Filling): 1/2 cup Avolay Avocado Fry Frozen Pulp (thawed and mashed), 1/4 cup finely chopped onion, 1 tbsp chopped coriander, 1/2 tsp cumin powder, 1/4 tsp chaat masala, salt to taste.
Instructions: For dough, combine flours, baking soda, baking powder, yogurt, sugar, and salt. Knead into a soft dough using water. Let rest for 1-2 hours. For filling, mix mashed avocado pulp, onion, coriander, cumin powder, chaat masala, and salt. Divide dough into balls, flatten, place a spoonful of filling, and seal. Roll gently into an oval shape. Cook on a hot tawa or in a tandoor/oven until golden brown and puffed. Brush with butter/ghee.

8. Avolay Avocado & Mixed Vegetable Korma

Concept: A rich, creamy, and mildly spiced mixed vegetable curry with avocado.
Ingredients: 1 cup mixed vegetables (cauliflower, carrots, peas, potatoes), 1/2 cup Avolay Avocado Fry Frozen Pulp (thawed and mashed), 1/4 cup onion paste, 1/4 cup cashew paste, 1 tbsp ginger-garlic paste, whole spices (cloves, green cardamom), 1/2 tsp turmeric, 1 tsp coriander powder, 1/2 tsp garam masala, 1/4 cup cream, salt to taste, 1 tbsp oil/ghee.
Instructions: Heat oil/ghee in a pan. Add whole spices. Sauté onion paste until golden. Add ginger-garlic paste and sauté for a minute. Add turmeric, coriander powder, and garam masala. Cook for a minute. Add mixed vegetables and a little water, cook until vegetables are tender. Stir in cashew paste, mashed avocado pulp, cream, and salt. Simmer for 7-10 minutes until the gravy thickens. Serve hot with rice or naan.

9. Avolay Avocado & Potato Cutlets

Concept: Crispy and flavorful patties, perfect as an appetizer or light dinner.
Ingredients: 1 cup boiled and mashed potatoes, 1/2 cup Avolay Avocado Fry Frozen Pulp (thawed and mashed), 1/4 cup chopped onion, 1 tbsp chopped coriander, 1 green chili (finely chopped), 1/2 tsp cumin powder, 1/4 tsp chaat masala, salt to taste, breadcrumbs for coating, oil for shallow frying.
Instructions: In a bowl, combine mashed potatoes, mashed avocado pulp, onion, coriander, green chili, cumin powder, chaat masala, and salt. Mix well. Form into small cutlets of desired shape. Roll each cutlet in breadcrumbs to coat evenly. Heat oil in a pan and shallow fry the cutlets until golden brown and crispy on both sides. Serve hot with mint chutney or ketchup.

10. Avolay Avocado & Tofu Scramble (Vegan Dinner)

Concept: A plant-based, protein-rich scramble, ideal for a light and healthy dinner.
Ingredients: 1 block (200g) firm tofu (crumbled), 1/2 cup Avolay Avocado Fry Frozen Pulp (thawed and mashed), 1/2 cup chopped onion, 1/2 cup chopped bell pepper, 1 green chili (slit), 1/2 tsp ginger-garlic paste, 1/2 tsp turmeric, 1/2 tsp black salt (kala namak), 1/4 tsp garam masala, salt to taste, 1 tbsp oil, coriander for garnish.
Instructions: Heat oil in a pan. Sauté onion until translucent. Add green chili and ginger-garlic paste. Add bell pepper and sauté for 2-3 minutes. Add crumbled tofu, turmeric, black salt, garam masala, and regular salt. Mix well and cook for 5-7 minutes. Stir in the mashed avocado pulp. Cook for another 2-3 minutes until heated through. Garnish with coriander. Serve with roti or whole wheat bread.