Avocado Hummus

 This smooth creamy dip combines the goodness of avocado with the protein rich chick peas .

Great as a dip with strips of raw veggies or with toasted pita or as a sandwich spread .

Serves 4

Total time required 5 minutes

Ingredients:

• 1 ripe avocado, peeled and roughly chopped
• 400g chickpeas, drained and rinsed 
• 1 handful fresh coriander, washed and roughly chopped
• 1 clove garlic, finely chopped ( or ginger if you don't like garlic )
• 1 green chilly ( if you like it a bit spicy )
• 2 tbsp lemon juice
• 2 tbsp extra virgin olive oil
• Sea salt to taste

Method:

1. Combine all the ingredients in a food processor and blend until smooth. Add a teaspoon or two of water, if needed, to loosen. Season with sea salt to taste
2. Serve in a bowl with an extra drizzle of oil and chopped up veggies or toasted pitta strips to dip – we like it with carrots, radishes, tomatoes and sugar snap peas.

Savoury Pancakes (Pudla)

       PUDLA

      (Savoury pancakes)

      A perfect quick fix for hunger. 

     Spicy , savoury and a healthy blend of  protein,complex carbohydrates and                   fibre,prepared in very little oil. 

     Adding some veggies will make it healthier but in dire straits,  plain pudla will do         just great.

      INGREDIENTS:

      1 cup gram flour (besan)

      1 cup ground oats 

      0.5 tsp red chilly powder

      0.5 tsp turmeric powder (haldi)

     1 tsp salt

      0.5 tsp caraway (ajwain) seeds ( optional )

      1 tsp sesame seeds ( optional )

      A pinch of asafoetida (hing) ( optional )

      2 tablespoon oil ( any  )

      Oil to fry

     

     METHOD:

    1. Mix all dry ingredients in a big bowl.

    2. Add 2 tbsp oil and enough tepid water ( 200-300 ml )and keep stirring with a whisk or            a fork until a smooth batter is formed.

    3. Set aside

    4. Heat up a pan on a moderate heat. ( If the pan is too hot, pudla will burn. If its not hot            enough, it will stick and will be difficult to remove from the pan )

    5. Smear few drops f oil and lightly wipe off with a paper towel.

    6. Take 1-1.5 ladles of batter and gently spread out making a thin circular shape .

        Apply little bit of oil all around the pudla.

    7. After a minute or 2 depending upon how hot your pan is, sprinkle little bit of oil on top            of the pudla and  gently flip it with a non abrasive (silicon or wooden ) ladle.

    8. Allow to cook  for a minute or two .

    9. Serve on a plate.

     This can be eaten with tomato ketchup, green chutney, dry garlic chutney mixed with             yoghurt or simply on its own.

     Variations:

     You can add:

      Finely chopped onions, grated ginger, grated garlic, chopped green chillies, fresh                  coriander, finely grated carrots ,spinach or any other greens.     

      Flour combination can be adapted to the availability in your pantry. 

      e.g; Juvar,Ragi,Barley ,rice or soya flour can be added to the gram flour. 

      I wouldn't replace the gram flour because that's the flavoursome one.

      

      Possible to make with only gram flour too.