Avocado Paratha

Makes: 15 parathas (approx)

Ingredients:

Ripe Avocados – 2, medium
Lemon Juice – 2 tbsp
Salt – 1 tsp or to taste
Garlic – 2 tbsp, minced
Green Chilies – to taste, minced
Cilantro – 5 sprigs, chopped
Roasted Cumin Powder – 1/2 tsp
Oil – 1 tbsp
Chapati Flour (Whole Wheat Flour) – 2 cups (approx)
Additional Oil – for cooking
Additional Flour – for dusting

Method:

1. Peel the Avocados and mash the flesh to a smooth paste with the help of a potato masher.
2. Add Lime/Lemon Juice, Salt, Garlic, Green Chilies, Cilantro, Roasted Cumin Powder, Oil and mix well.
3. Add Flour in small batches. You may need a little less or more that the 2 cups of flour – add as needed.
4. Once the dough comes together, knead for an additional 1 minute.
5. Drizzle a few drops of Oil over the dough ball to coat. Cover and allow the dough to rest for 15-20 minutes.
6. Once you are ready to make the parathas, give the dough one more quick knead.
7. Heat the skillet on medium heat and start dividing the dough and forming balls. (about golf ball size)
8. Take a dough ball and flatten between the palms of your hand.
9. Dip in additional dry flour and start rolling with a rolling pin using Flour to dust.
10. Once the Paratha is rolled out and the tawa is hot, place it on the tawa.
11. Move the Paratha and make sure it does not stick.
12. Allow it to cook- look for change of color and little bubbles to appear.
13. Flip and drizzle a little Oil and smear it.
14. Flip it again and press gently with a spatula with rotating. Smear oil and spread it on this side as well.
15. Flip again and cook until done. Color will deeepen and brown spots will appear. 

Serve hot with yogurt and/or pickle. 

Tips:
Make a big batch and freeze the dough for when Avocados are not in seasons

Pudina Rice

Mint rice or Mint pulao recipe – fragrant spicy pulao made with mint leaves and some more spices­herbs.

Servings 3- ­4

For the mint paste:
Mint leaves - 1 cup, chopped
Coriander leaves - 1/2 cup, chopped
Green chillies,  2, chopped
Ginger, - 1/2 inch chopped
Garlic - 1/2 tsp chopped
Grated coconut - 2 tbsp or Coconut milk - 2 tbsp
Coriander seeds  - 1/2 tsp
Cumin seeds (jeera) - 1/2 tsp
Water for grinding  - as required

Other ingredients:
Basmati rice  - 1 cup
Cloves  - 2
Cardamom  - 2
Cinnamon  - 1 inch
Bay leaf - 1 medium
Mace - 2 -3 strands
Stone Flower - 1
Turmeric powder - 1/4 tsp
REd chilli powder - 1/4 tsp
Onion - 1 medium , thinly sliced
Tomato -   1 small, sliced (optional)
Potato - 1 medium peeled and chopped
Frozen peas (matar) - 1/4 heaped cup
Water  - 1.5 to 2 cups
Salt as required

1. Rinse the Basmati rice till the water runs clear of the starch. Soak the rice in water for 30 minutes. 2. After 30 minutes, drain the rice and keep aside.
3. In the meanwhile, grind to smooth paste mint leaves, coriander leaves, ginger, garlic, green chilies, coconut or coconut milk, coriander seeds, and cumin seeds. Add 2 to 3 tbsp water or as required for a smooth paste
4. Heat 2 tbsp oil in the pressure cooker and add the whole spices ­- cinnamon, bay leaf, green cardamoms, cloves, mace and a small piece of stone flower (stone flower is optional). Fry the spices for some seconds till they become aromatic.
5. Then add sliced onions, saute till the onions become golden, and then add the ground mint paste.
6. Add ¼ tsp turmeric powder and ¼ tsp red chili powder. stir and saute the masala paste for a minute or two.
7. Then add chopped potatoes, tomatoes and green peas. Stir and add the drained rice and stir gently. the oil should coat the rice grains well. stir & saute for another minute.
8. Add 1.5 to 2 cups of water,  stir well and add salt as required
9. Cover the lid tightly and pressure cook for 2 to 3 whistles till the rice grains are cooked.
10. Once the cooker has cooled down, open the lid and gently fluff the rice.

Serve Pudina Pulao hot or warm with plain curd/yogurt or with a raitha of your choice.