Avocado Archives - My Veg Fare

Eggless Avocado-quinoa Small cakes

Jayasri Ravi — Sat, 17 Apr 2010 23:06:00 +0000

Hi, everybody, Its been such a tiring day, the sun was in his peak, I did not want to go out anywhere!!, I think sometimes I fell I prefer winter!!, But, when I think of my plants, cleaning, and Laundry I might as well have sunshine!!, well, we never get satisfied with anything, that's the truth!!, A hard core truth.
My kids were in London past one week, with my friends (howz that ?), H also went with them, so I was alone, they are coming back today and I wanted to bake something !!, My hands have been itching from one week, didn't know what to cook ? what to eat ?, Life was so boring, then I thought of Asha of foodies hope, long back had written that as she would be cooking only for two, she wouldn't be very regular in posting recipes !! someday, I am going to be like that !!, what am I going to do, as whatever I cook or bake, my first critics are my kids !!, they tell if it was good or bad and I never eat what I bake just a bit sometimes !!. Because of this my eldest gets into an argument with me, she says she hates me because I do not eat what I bake, I keep telling her that they are either too sweet for me, or has butter or oil in it !!, This keeps on everytime I bake something !!, The only way I could stop her is I just keep my mouth shut, she can only max screem at me, and walks of !! :), she is so sweet she is my best critic and loves to try anything and everything, bless her!!.

I bought 2 avocados, thinking I will make Glucomole, As my daughter was pestring me to do so.., and cut it in half, but, it was too hard still, she just got upset and left it their, and then my hubby suddenly planned to take the kids to London, The one which was cut got ripened the next day, which I made into Avocado pulkas, the other one was also ripe and I was wondering what I am going to do with it!!, Flash !! came an Idea of baking a muffin, then I remembered Madhu's Quinoa event and Lo!!, here I made them into small cakes with my new tins!!, My friends who visited during the day, had a cake each and said it was absolutely gorgeous!!.
The best thing was even though the cake was heavy when I cut opened it, it was so tender, soft and beautifully textured, I was so amazed (only thing I did not like was the smell of Avocado baking!!!). I sure want to tell you guys you must try it definitely.
UPDATED : I had a friend telling she tried these but they were sticking on to the tin, so I tried them again, and I have updated the recipe... with more pictures hope it is helpful, I inserted the cherries inside the cakes to show that I have tried them again and has turned out perfectly well, This time I had no Quinoa flour so I slightly toasted the Quinoa in a pan and powdered it in my Indian Mixie and made a fine powder/flour out of it and that is what I have used it.

EGGLESS AVOCADO-QUINOA CAKES

INGREDIENTS:

1 Medium sized Avocado (125 gms without peel)

1/2 cup Quinoa flour ( 90 grams)

1 Cup APF /Maida/ Plain flour

50 gms Butter (melted)

1/2 cup Plain yogurt (home-made curds)

1/2 Cup Milk

1 cup Caster sugar

1/4 cup Dessicated coconut

1 tsp Vanilla essence

1/2 tsp Baking Soda

1 tsp Baking powder

1 tbsp Flax seed powder (organic soaked in 3 tbsp of hot water)

1 tbsp Custard powder

METHOD

Preheat the oven to Gas Mark 4/ 180 degrees.

Mash the avocado with a spoon nicely into a pulp and keep aside.

(Or otherwise chop the Avocado blend it in a mixie (food processor) to his add, Yogurt, Flax seed mixture and blend them again).

In a clean bowl sieve in All purpose flour, quinoa flour, Baking soda, and Baking powder until they combine well together

To the above mix add Custard powder and dessicated coconut mix well and keep aside.

In an other clean bowl, take the well mashed pulp of Avocado, melted butter, vanilla essence and plain yogurt and beat it well, it looks quite frothy.

(or as I said earlier use the blended Avacado mixture and add melted butter, vanilla essence and mix well together until they are well combined)

Then to this liquid batter slowly fold in the flour mixture little by little until it is completely used up or completely incorporated into the liquid ingredients, if it is little bit hard to handle like little bit stiff add a tbsp of milk and make it into a semi-solid state.

Grease the tins and pour the batter and bake the cakes for 30-35 minutes or until a toothpick inserted comes out clean.

Remove from the oven and then allow it cool before removing from the pan, as you can see it comes out clean, and I just topped it with cherries.

Take another look at my lovely Gorgeous cakes...

I am sending this to Madhuram's Whole grain Baking event- Quinoa, at last I think I made into her event. I would also like to send this to Champa's Bake-of-event, and would also like to send this to show me your whole grains from Divya of Dil se

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Stir-fried Veggies with Avocado pulkas

Jayasri Ravi — Fri, 16 Apr 2010 15:20:00 +0000

Hi, I am eating pulkas from past two days, I ate chapatis and Bendakaayi gojju, next was with beans poriyal, and then I saw these Avocado lying staring at me!!, you use me or I will bin myself kind of look!!, I was appalled, I dreaded the look of my hubby too!!, He is always on to me, asking why do buy so many fruits if you just want to bin them, leave them alone in the market !!, well, this time I decided I will not bin them and remembered Usha of Veginspirations, who had made this Avocado chappatis, yup!!, that's what I am going to do, only I tweaked it a little bit, I used tomatoes with Avocados and made pulkhas and not chappatis!!, and inspired by Raji of Rak's Kitchen for these stir fried veggies!!, I have never used Indian masala spice, that is south Indian like what raji had done with her stir-fried Broccoli using sambhar powder, well I took that as hint but used my Masala vegetable rice powder somewhere near to vaangi bhath powder, and then I made caramalised onions like parita of parita's world !! and I immensly enjoyed the whole thing just meself!!

So then what did I do !!??, not really much, as I said earlier I used Tomatoes with Avocado for my pulkhas (as I thought those 2 tomatoes will go a waste!!), Used Masala vegetable rice powder for the stir-fry, and caramalised onions like parita did to her stir-fry.

STIR-FRIED VEGETABLES WITH AVOCADO PULKAS

INGREDIENTS:

FOR AVOCADO PULKAS:

1 Avocado medium sized

2 tomatoes

1/4 cup water

1 tsp salt

2 to 2 and 1/2 cups of Atta flour (depending of how much you need to make it into dough consistency).

METHOD:

Cut the Avocado into two halves remove the seed and scoop out the fruity portion into a bowl, then finely chop the tomatoes and mash them well in a mixer. you can mash the Avocado into a fine mash just with the back of your spoon easily, I used the mixie because of the tomatoes.

Add this to the bowl containing water, salt, and mix atta flour to it gradually and form it into a soft dough that is just like a chapati dough.

Taking a small round ball from the dough flatten them into a circle with the help of rolling pin and roast them on both the sides, only just about to form little bubbles, then with the help of a clean kitchen cloth you can keep turning them and make them blow up like a poori, without pressing them too hard, just keep pressing them noticing where it puffs up, you can put it on the stove top and flip it now and then and cook it. I will post this on how to make pulkas in my next post, or if you want you can make chapatis with a three fold and cook it with the help of ghee or oil as you like.

VARIATIONS : You can add a tsp of cumin, coriander and chilli powder and Thyme seeds, I did not add anything as my curry was quite spicy!!

STIR-FRIED VEGGIES

INGREDIENTS:

1/4 kg green beans

1 cup Cauliflower florets

1 cup Broccoli florets

1 carrot

1 Big Red onion

2 garlic pods

1 sprig curry leaves

2 sprigs of fresh coriander leaves

2 tbsp of Masala powder

salt as required

2 tbsp sugar

3 tbsp grated fresh coconut

2 tbsp oil

1 tsp Mustard seeds

1 tsp cumin seeds

FOR THE MASALA POWDER

2 tbsp Channa dal

1 tbsp Urad dal

2 tbsp Coriander seeds

2-2 Guntur-Badgi Dried Red chillies

1 small piece of Tamarind

1'' cinnamon stick

1 clove

1 Marti Moggu

a pinch of Asafoetida

TO MAKE THE MASALA POWDER with a tsp of oil fry all the above ingredients one by one until they change colour and a nice aroma fills the air, cool it and grind it to a fine coarse powder. Use this powder as much spiciness as you require to your curry, and increase or decrease the amount of chillies as per your liking.

METHOD

Cook broccoli and cauliflower florets in a separate water for few minutes with little salt and turmeric, once cooked drain out and discard the water. (other wise you can cook broccoli in the wok with other vegetables in a low flame, by sprinkling water, but do not keep on stirring them too much as it tends to become mushy)

In a wok add 2 tbsp of oil and heat once it is warm add a tsp of mustard seeds and cumin seeds once they start spluttering, add the washed and cut vegetables (carrot and beans) and cook them in a low flame, Once they are well cooked add the florets mix well add salt and the Masala powder as required then the fresh coconut and mix them well.

top it with caramalised onions.

TO CARAMALISE THE ONIONS : Chop the onion finely (cut into half and chop them length wise, just that it looks good 🙂 ), in a tsp of oil fry them until they are soft then add a 2 tbp of sugar and keep frying them for another 2 minutes, until they change colour to a golden brown, Lo!, your caramalised onions are ready!!

I am sending this of to Nupur of one hot stove's, copy cat edition, last time I missed sending my entry, I cook a lot from other blogs!!

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