The World Avocado Organization Presents Chef Sanjeev Kapoor’s Delectable Indian Avocado Creations to Illuminate Your Kitchen

The World Avocado Organization shares some scrumptious Indian recipes to spice up your November.

Photo and Recipe Credit: Sanjeev Kapoor

As we embrace the changing seasons and the urge to indulge in comforting and hearty dishes, The World Avocado Organization recognises the growing appreciation for avocados in India’s diverse culinary landscape. Avocados, with their creamy texture and versatility, have found a special place in traditional Indian recipes. Avocados are not only a delicious and versatile addition to a wide range of dishes but also offer numerous benefits, as they are packed with heart-healthy monounsaturated fats, fibre and an array of essential vitamins and minerals.
In partnership with renowned Chef Sanjeev Kapoor, WAO shares a selection of vibrant and innovative avocado-infused recipes that will add a delightful twist to your home-cooked Indian meals.

“Avocados are a great source of nutrients, vitamins and can positively contribute to improved overall health as well as heart, skin, eye and brain health. Not to mention, they have a deliciously smooth and mild flavour that makes them perfect for culinary combinations as showcased here by Chef Sanjeev Kapoor.” says Zac Bard, Chairman of the World Avocado Organization.

About the World Avocado Organization:
The World Avocado Organization is a non-profit organisation founded in 2016, with members including avocado producers, exporters, and importers from around the world, including the top four EU and UK avocado-producing countries. The World Avocado Organization promotes avocado consumption for its nutritional value and recognized health benefits. It also shares information and knowledge with the public about avocado production, supply chains, and sustainability.

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Avocado Bhel

Photo and Recipe Credit Sanjeev Kapoor

1 avocado
454g puffed rice (Kurmura)
1 small tomato, chopped
1 small onion, chopped
1 small sweet potato, peeled, cooked and cut into small cubes
2 green chillies, chopped
¾ tsp of chaat masala
Black salt to taste
Juice of half a lemon
2 tbsps of fresh coriander
57g of roasted peanuts
2 tbsps nylon sev

To Garnish:

8-10 nachos
Fresh coriander sprig
Avocado slices

Step 1 – Add the cooked puffed rice into a bowl and add tomato, onion, sweet potato, green chillies, chaat masala and black salt.
Step 2 – Cut the avocado in half and remove the pit. Make small criss cross cuts on the flesh and scoop out with the help of a spoon and add to the puffed rice mixture.
Step 3 – Add coriander leaves, roasted peanuts and sev to the bowl. Crush in the nachos and mix well until combined
Step 4 – Transfer into serving paper cones and garnish with avocado slices, nachos and coriander sprig, Serve immediately.

Avocado Chutney

Photo and Recipe Credit Sanjeev Kapoor

1 avocado
340g of fresh coriander
170g of fresh mint leaves
1 green chilli
1 lemon
sea salt to taste

To Garnish

chopped avocado
red radish slices
fresh mint
ragi khakhra

Step 1 – to make the chutney, put coriander leaves into a grinder jar and add mint leaves and break in the green chilli. Squeeze the juice of half a lemon directly into the jar and add sea salt and 60ml of water. Grind into a thick paste.
Step 2 – Cut the avocado in half, remove the pit and skin and add to a large bow;. Squeeze in the juice of the remaining half of lemon, add salt and mash with the help of a fork until smooth
Step 3 – Add the ground chutney and mix well until combined. Transfer into a serving bowl and garnish with chopped avocado, red radish slices and a sprig of mint. Serve with ragi khakhra

Avocado Kachumber

Photo and Recipe Credit Sanjeev Kapoor

1 onion, finely chopped
1 tomato, finely chopped with inside removed
2 green chillies, finely chopped
¼ small bunch of coriander
1 avocado pitted, peeled and diced
½ a lemon
salt to taste

To serve
sprig of coriander
Step 1 – Add the onion, tomato, chilli and coriander to a bowl. Add the juice of ½ a lemon, salt to taste and ¼ tbs of red chilli powder. and combine.
Step 2 – Transfer into a serving bowl and garnish with a sprig of coriander.

Avocado Banana Lassi

Photo and Recipe Credit Sanjeev Kapoor

1 avocado
1 banana
227g of chilled yoghurt
2 tbsps of honey
¾ tsp of green cardamom powder

To Serve:

toasted flax seedsBlanched, peeled, slivered pistachios

Step 1 – Peel the banana and chop into thick slices. Cut the avocado in half, remove the pit, peel and roughly chop.
Step 2 – Transfer the banana and avocado into a blender jar. Add the yoghurt, honey and green cardamom powder and blend until smooth.
Step 3 – Transfer into individual serving glasses and garnish with flax seeds and pistachios. Serve immediately

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