Avocado Paratha

Avocados are high in fat content, fiber, known to reduce the bad cholesterol, has more potassium than what one banana can offer and has a natural buttery texture. All this makes it a highly desirable component in a vegetarian diet. So I was dismayed when my daughter refused to have this fruit as is or with bread. I needed to include this in her diet and this is what I came up with - Avocado paratha. The result was soft parathas.

Ingredients

1. 1 Ripe Avocado
2. Whole wheat flour - 2 cups
3. Salt - 1/2 tsp

Procedure

1. Remove the skin and seed of the ripe avocado, mash it nicely to make it like a paste consistency.
2. To the whole wheat flour add the avocado paste, add salt
3. Add lukewarm water and make a soft dough from it.
4. Take one lime size ball, roll it out to make a thin circular disc
5. Heat a pan.
6. Add the chapathi to the pan. Cover the lid and let it cook for 2-3 mins
7. Once you see small bubbles turn to the other side and let it cook again covering the lid for 2-3 mins.
8. Once both sides are mildly cooked, put it on fire directly to make it puff like a poori. I have an electric stove and I use a mesh to put it on top instead of directly putting it on the coil.
9. Apply butter if necessary.
10. Serve with curd or other side dishes as available.

Full circle

It has been a long time since I last blogged. It has been busy with work, kids, birthday parties, navarathri. Of course the list of things only seem to grow.

I have come a full circle when it comes to making dinner for my now 4 year old daughter. I started giving her "kichdi" (a mushy meal comprising rice, mung dal pressure-cooked) when she was 10 months old. Now after experimenting with various toddler friendly, pre-schooler friendly dinner menus, I have comfortably settled down once again with "kichdi" - this time making it a little more sophisticated with variety of grated vegetables. Phew - so much for my experiments.

Here is the recipe for the kichdi -

Combine 1/2 cup rice, 3/8th cup mung dal, grated carrots, grated vegetables. Add 3 cups water and 1/2 tsp salt and pressure cook. Once done add ghee and serve.

For the grated vegetables - I have used broccoli, potato, squash, spinach, zucchini, cauliflower, carrots, beetroot with great success.

Here is how it looks. Not an exciting picture but assure you kids will love it reminding us that simplest of meals are just enough to satisfy them