Lunchtime Creations

Lunchtime Creations (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.

Elevate your midday meal with these wholesome and flavorful avocado-infused dishes.

1. Avolay Avocado Raita

Concept: A refreshing and creamy yogurt-based side dish.
Ingredients: 1 cup plain yogurt, 1/2 cup Avolay Avocado Fry Frozen Pulp (thawed and mashed), 1/4 cup finely chopped cucumber, 1 tbsp chopped mint leaves, 1/2 tsp roasted cumin powder, black salt to taste.
Instructions: Whisk yogurt until smooth. Add mashed avocado pulp, chopped cucumber, mint leaves, roasted cumin powder, and black salt. Mix well. Chill for at least 30 minutes before serving. Perfect with pulao or biryani.

2. Avolay Avocado & Chickpea Chaat

Concept: A vibrant and tangy street-food inspired salad.
Ingredients: 1 cup boiled chickpeas, 1/2 cup Avolay Avocado Fry Frozen Pulp (thawed and diced), 1/2 cup finely chopped onion, 1/2 cup finely chopped tomato, 1/4 cup chopped coriander, 1 tbsp tamarind chutney, 1 tbsp mint-coriander chutney, 1 tsp chaat masala, pinch of red chili powder, lemon juice, sev for garnish.
Instructions: In a large bowl, combine boiled chickpeas, diced avocado pulp, onion, tomato, and coriander. Add tamarind chutney, mint-coriander chutney, chaat masala, red chili powder, and lemon juice. Toss gently to combine. Garnish with sev before serving.

3. Avolay Avocado Dal Tadka (Creamy)

Concept: A comforting lentil dish with a creamy avocado tempering.
Ingredients: 1 cup toor dal (split pigeon peas), 1/4 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 powder, 1/2 tsp red chili powder, 1/2 tsp garam masala, 1 tbsp ghee, 1/2 tsp cumin seeds, a pinch of asafoetida, salt to taste, coriander for garnish.
Instructions: Cook toor dal until soft. In a separate pan, heat ghee. Add cumin seeds and asafoetida. Once spluttering, add onion and sauté until golden. Add ginger-garlic paste and sauté for a minute. Add tomato, turmeric, red chili powder, and garam masala. Cook until tomatoes soften. Add the cooked dal and mashed avocado pulp. Mix well and simmer for 5-7 minutes. Garnish with fresh coriander.

4. Avolay Avocado Paneer Bhurji

Concept: A flavorful scrambled paneer dish with added creaminess from avocado.
Ingredients: 1 cup paneer (crumbled), 1/4 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 coriander powder, 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 turmeric, coriander powder, garam masala, and salt. Cook for a minute. Add crumbled paneer and mashed avocado pulp. Mix well and cook for 5-7 minutes, stirring gently, until heated through. Garnish with coriander. Serve with roti or bread.

5. Avolay Avocado Vegetable Pulao

Concept: A fragrant rice dish made richer and more nutritious with avocado.
Ingredients: 1 cup basmati rice (soaked), 1/2 cup Avolay Avocado Fry Frozen Pulp (diced or mashed), 1/2 cup mixed vegetables (peas, carrots, beans), 1/4 cup sliced onion, 1 tbsp ginger-garlic paste, 1/2 tsp cumin seeds, 2-3 green cardamoms, 1 bay leaf, 1.5 cups vegetable broth/water, salt to taste, 1 tbsp oil/ghee, coriander for garnish.
Instructions: Heat oil/ghee in a pot. Add cumin seeds, green cardamoms, and bay leaf. Sauté for a few seconds. Add onion and sauté until golden. Add ginger-garlic paste and mixed vegetables, sauté for 3-4 minutes. Add soaked rice, salt, and vegetable broth/water. Bring to a boil, then reduce heat, cover, and cook until rice is done. Gently fold in the diced/mashed avocado pulp. Cover and let it rest for 5 minutes. Garnish with coriander.

6. Avolay Avocado & Coconut Curry (South Indian Inspired)

Concept: A mild, creamy, and flavorful curry with a hint of South Indian spices.
Ingredients: 1/2 cup Avolay Avocado Fry Frozen Pulp (diced), 1/2 cup coconut milk, 1/4 cup chopped onion, 1/2 tsp mustard seeds, 1/2 tsp cumin seeds, a few curry leaves, 1 green chili (slit), 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 mustard seeds, cumin seeds, and curry leaves. Once spluttering, add onion and green chili, sauté until translucent. Add ginger-garlic paste and sauté for a minute. Add turmeric, coriander powder, and salt. Cook for a minute. Add coconut milk and bring to a gentle simmer. Add the diced avocado pulp and cook for 3-5 minutes until heated through and the curry thickens slightly. Serve hot with rice or appam.

7. Avolay Avocado Dosa Filling

Concept: A healthy and unique filling for traditional South Indian dosa.
Ingredients: 1 cup Avolay Avocado Fry Frozen Pulp (thawed and mashed), 1/2 cup finely chopped onion, 1/4 cup finely chopped tomato, 1 green chili (finely chopped), 1 tbsp chopped coriander, 1/2 tsp mustard seeds, 1/2 tsp urad dal, a few curry leaves, 1 tbsp oil, salt to taste.
Instructions: Heat oil in a pan. Add mustard seeds, urad dal, and curry leaves. Once spluttering, add onion and green chili, sauté until translucent. Add tomato and cook until soft. Add the mashed avocado pulp, salt, and coriander. Mix well and cook for 2-3 minutes until heated through. Use this as a filling for crispy dosas.

8. Avolay Avocado & Quinoa Upma

Concept: A nutritious and wholesome alternative to traditional upma, with avocado adding creaminess.
Ingredients: 1 cup quinoa (rinsed), 1/4 cup Avolay Avocado Fry Frozen Pulp (thawed and mashed), 1/2 cup mixed finely chopped vegetables (peas, carrots), 1/4 cup chopped onion, 1/2 tsp mustard seeds, 1/2 tsp urad dal, a few curry leaves, 1-2 green chilies (slit), 2 cups water, salt to taste, 1 tbsp oil, lemon juice, coriander for garnish.
Instructions: Heat oil in a pan. Add mustard seeds, urad dal, and curry leaves. Once spluttering, add onion and green chilies, sauté until translucent. Add mixed vegetables and sauté for 2-3 minutes. Add rinsed quinoa and sauté for a minute. Add water and salt, bring to a boil, then cover and simmer until quinoa is cooked and water is absorbed. Stir in the mashed avocado pulp. Squeeze lemon juice and garnish with coriander.

9. Avolay Avocado Stuffed Bell Peppers

Concept: Colorful bell peppers filled with a spiced avocado and vegetable mixture.
Ingredients: 2-3 medium bell peppers (halved), 1/2 cup Avolay Avocado Fry Frozen Pulp (thawed and mashed), 1/2 cup mixed boiled vegetables (potatoes, peas, corn), 1/4 cup chopped onion, 1/2 tsp ginger-garlic paste, 1/2 tsp cumin powder, 1/2 tsp coriander powder, 1/4 tsp garam masala, salt to taste, 1 tbsp oil, cheese (optional) for topping.
Instructions: Preheat oven to 180°C (350°F). Lightly grease the bell pepper halves. In a bowl, combine mashed avocado pulp, boiled mixed vegetables, onion, ginger-garlic paste, cumin powder, coriander powder, garam masala, and salt. Mix well. Stuff the bell pepper halves with the mixture. Top with a little grated cheese if desired. Bake for 20-25 minutes until bell peppers are tender and filling is heated through.

10. Avolay Avocado & Sprouts Stir-fry

Concept: A quick, healthy, and protein-packed stir-fry.
Ingredients: 1 cup mixed sprouts, 1/4 cup Avolay Avocado Fry Frozen Pulp (thawed and diced), 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 green chili (slit), 1 tbsp oil, salt to taste, lemon juice, coriander for garnish.
Instructions: Heat oil in a pan. Add mustard seeds, cumin seeds, and curry leaves. Once spluttering, add onion, green chili, and bell pepper. Sauté for 2-3 minutes. Add mixed sprouts and salt. Cook for 5-7 minutes until sprouts are tender-crisp. Stir in the diced avocado pulp. Cook for another minute. Squeeze lemon juice and garnish with coriander.