Avocados are life!! They are healthy, delicious, and seriously easy to prepare. I personally love how creamy they are and absolutely crave it on toast, even though I’ve never really been much of a breakfast person. There are endless recipes one could make with avocados and never, ever get enough. A few of my favorites include avocado sauce, sliced in a salad, topping on pizza or tacos, & the list goes on. Avocados have a high fatty acid content but are low in cholesterol, promoting a healthy heart. Its anti-aging properties include improving vision, treating arthritis, & maintaining healthy skin. Avocados are also said to be an anti-cancer food.
If you are bored of your regular avocado toast, here is a way to spice it up.
- Avocado - 1 or 2
- Red Onion - 1/4 of a small onion
- Chilli Flakes - 1/2 teaspoon
- Himalayan Salt - 1/2 teaspoon
- Black Pepper - 1/2 teaspoon
- Coconut Oil - 1 tablespoon
- Pomegranate - 1/2 cup (to garnish)
Cut the avocado through the middle in a circle.
Then choose how thick or thin you want the slices.
Once you finish cutting the avocados, heat a pan.
Add coconut oil and fry the onion.
Once the onion turns brown throw some water to get that caramelized taste.
Slowly put them on top of the avocado slices.
Add salt, pepper, and chili flakes on top.
Throw some pomegranate seed for some more flavor.
I love them with toast on the side.
Pakauda aka Pakora…. yum yum! Where should I start with this amazing dish? It is always the main attraction of any party and an outstanding appetizer for every meal. This is one of my favorite fried foods and very simple and easy to cook. I love, love, love this dish especially when it is raining. I don’t know why but it brings back a lot of memories from the past. It is extremely popular throughout Nepal and India, where you can find small food carts with different kinds of pakauda like potatoes, eggplant, onion, mix, etc.
There are many ways to make pakauda with many different types of flour but I will be teaching you one of my favorite ways today. The best way to eat pakauda is with homemade spicy tomato sauce and not ketchup.
- White Golden Potato - 3 medium size (350 gm)
- Red Onion - 1 medium size (220 gm)
- Green Chillies- 2 (spicy one)
- Cilantro - 1/2 cup
- Black Pepper - a pinch
- Turmeric - 1/2 tea spoon
- Salt -1/2 tea spoon
- Chick Pea Flour - 100 gm
- Water - 1/2 cup or 10 oz.
- Coconut oil - 400 ml or 1 cup
Wash your vegetable properly.
Thinly slice potatoes and onion.
Chop cilantro and green chillies.
Mix all of the above in a bowl, then add salt, black pepper, turmeric, chick pea flour and water.
Once the batter is mix well together, keep it aside for 5 minutes for fresh flavor.
Now, heat a pan and add coconut oil. Make sure you keep the heat in med. heat.
Once the oil is hot, make small balls of the mixed batter and slowly put them in the oil.
When the pakoras are brown on one side, flip them on the other side with the help of a strainer or tongs.
Once both sides look crispy and brown, take them out and place it on top of paper towel.
Please feel free to use your choice of potatoes and make sure you put the salt as per you like as you know people have different taste. Oil can be hot so be careful while putting the veggies in the oil. Don't throw them in the oil, instead slowly slide them so that the oil won't spill.
You can mix the chick pea flour, all the spices and water separately in a bowl and mix all the ingredients. Now, make sure you put the water slowly because you want to make the batter thick so they can stick together when you are ready to fry them. If you put extra water, your mixture can be watery. In that case you can add more chick pea flour. Also, sometimes i use less oil just because I don't want to waste the extra oil.
Paper towel helps soak extra oil.
1cup = 12oz.
Mung bean is one of the best beans for our physical well-being, nourishing you from the inside out. It contains Protein, Carbohydrates, Vitamin C, Vitamin K, Magnesium, as well as Copper. In Nepal, we eat mung bean dal but we do not have a culture to eat mung bean sprout salad. This salad is not the traditional Nepali style but something I learned during my stay in the United States. They are common in Thai, Vietnamese, Korean and other Asian dishes. Personally, I like the fresh and juicy taste of the sprout itself so I add them in noodles or salads.
Make sure you soak them in warm water around a minute because the sprouts grow in warm, moist conditions and have a high risk of bacterial contamination otherwise.
- Mung Bean Sprout: 1 lb
- Sea Salt: 1/2 teaspoon
- Lime Juice: 1/2 teaspoon
- Sesame Oil: 1/2 teaspoon
- Green Chillies: 1 (finely chopped)
Wash Mung Bean thoroughly.
Boil them for a minute then drain the water.
In a bowl, add the sprouts, salt, lime juice (depending on your taste), sesame oil, and green chillies.