Avocado and Turmeric - what the heck!

Avocados are amazing seasonal fruits. The primary season is late winter/early spring but you can find them in markets year round. They are not too sweet, have useful fats and come with a large pits (seeds) that can be dried and used as coins in board games.

Some people may not like the texture of the avocado fruit but don't let that discourage you. If you love avocados, then game on and enjoy it in different ways. I like them raw as slices, or add them to smoothies (avocado, carrot, banana + milk - no sugar!) or use it in salads as small chunks. Avocados have many benefits and uses as detailed here and here.

Today I present a one of my favorite avocado recipes, blending some Indian spices (esp. the awesome turmeric) to make a colorful sandwich (read the facebook post here). This one uses the healthy fat present in the avocado as a carrier for increased bioabsorption of turmeric in our body. 

Final product, fully loaded gargantua avocado sandwich

Step 1: The ingredients: Avocado, spinach, onions, jeera seeds, whole black pepper, turmeric powder, cheddar cheese, lemon slice. Optional: carrots, red onions, red peppers

roasting the spices in butter, you can also use coconut oil etc. even just 2 drops will do.

melting the cheese on the bread

mashing the roasted spices and avocado together

Carrots on cheese, peppers on avocado

Cheese on ciabatta, avocado on other half

Enjoy! If you have a different take on this or suggestions, please comment below or on our facebook page!

Lentil Lunches

Raw lentils and rice to whip up a quick meal
Ingredients:
Lentils - mung beans or yellow split lentils or red lentils etc. - shop
1 teaspoon cumin seeds - shop
1 tbsp - Garam masala (indian spice mix) - shop
1/2 cup oil
1/2 cup chopped onions
1/2 cup diced tomatoes
1/4 cup chopped carrots or some bell peppers (if you like them)
Few cilantro leaves (fresh is ideal), dried or frozen work ok too.

rice and dry lentils

Rinse the lentils and rice and let them soak in lukewarm water for 10-15 mins.

Tip: Sometimes it is better to rinse them separately (lentils first) then add to pot or rice cooker.

Measurement thumb rule: 
1 cup raw lentil  will expand to 2 cups cooked lentils.
1 cup lentil, needs 2 cups + 1 tbsp water.

If cooking in an open pot, then bring water to boil with 2X water, then turn heat to simmer, cover with a lid and cook for another 10-15 minutes till it is well cooked. Add a spoon of butter at the end and let it melt in. Check occasionally with a fork or spoon.

If using rice cooker add 2X water, add 1 tbsp butter and pinch of salt.
Eat with Yoghurt for simplest of meals. Or you can spice up your meal lightly with these additions:

Cooked and ready to eat dish (only the brown dal and rice). You can eat this with another stir fry dish (link) or mix it with an Indian spice powder like curry leaf powder or groundnut spice powder and serve with chips (kids like this). For adults you can also add some steamed veggies on the side or freshly chopped onions and tomatoes and add a dollop of plain yoghurt, along with the spice powders.

Seasoning the rice dish - you can heat up a skillet, add one TBSP oil, add  1 teaspoon cumin seeds - let them sizzle, then add some chopped onions, then chopped carrots after 2-3 minutes and once these vegetables cook, season further with garam masala powder (2-3 teaspoon) and little salt, finally topping off with some kasoori methi or cilantro. You can add the rice and mix it lightly, then serve immediately.

See other variations/related recipes here: http://spicetruck.blogspot.com/2012/06/colorful-food-is-appetizing.html

Cooked rice and lentil mix

You can also "cheat" and use spice mixes like this one by MTR (get them online or at your local Indian grocery store).

Seven Major Indian Spices

http://magazine.fourseasons.com/travel-food-style/food-restaurants/gourmet-food-recipes/seven-seasonings-the-key-spices-of-indian-cuisine


One tip.. a splatter screen is a must if you are using mustard seeds regularly!!