Ripe Avocados – 2, medium Lemon Juice – 2 tbsp Salt – 1 tsp or to taste Garlic – 2 tbsp, minced Green Chillies – 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
1. Peel the Avocados and mash the flesh to a smooth paste with the help of a potato masher. 2. Mix in Lime/Lemon Juice, Salt, Garlic, Green Chilies, Cilantro, Roasted Cumin Powder & Oil. Combine. 3. Add Flour in little at a time and incorporating to form a dough. 4. You may need a little less or more that the 2 cups of flour – add as needed. 5. Once the dough comes together, knead for an additional 1 minute. 6. Drizzle a few drops of Oil over the dough ball to coat. Cover and allow the dough to rest for 15-20 minutes. 7. Once you are ready to make the parathas, give the dough one more quick knead. 8. Heat up a tawa/skillet on medium heat and start dividing the dough and forming balls. 9. Take a dough ball and flatten between the palms of your hand. 10. Dip in additional dry flour and start rolling with a rolling pin using Flour to dust. 11. Once the Paratha is rolled out and the tawa is hot, place it on the tawa. 12. Move the Paratha and make sure it does not stick. 13. Allow it to cook- change of color and little bubbles will appear. 14. Flip and drizzle a little Oil and smear it. 15. Flip it again and press gently with a spatula with rotating. 16. Flip once again and smear oil and spread it on the other side as well. 17. Flip once again and allow it to cook for just 30 seconds or a minute. 18. Take off the Tawa and place in a hot case till ready to serve. 19. Serve hot with yogurt and pickle or have it as a chapati.
1. Make a big batch and freeze the dough for when Avocados are not in season.
Kale is also known as "Queen of greens". Its is an Amazing super-nutritious vegitable!!! Kale’s health benefits are primarily linked to the high concentration and excellent source of antioxidant vitamins A, C, and K -- and sulphur-containing phytonutrients
1 bunch kale
1 tablespoon olive oil
1 teaspoon salt
Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
Bake until the edges brown but are not burnt, 10 to 15 minutes.