Midday Gastronomy
Lunchtime Creations
Elevating the Indian Afternoon with Nature's Finest Butter.
Avolay Avocado Raita
A refreshing and creamy yogurt-based side dish that complements spicy Indian meals.
The Essence
- • 1 cup plain yogurt
- • 1/2 cup Avolay Avocado Pulp
- • 1/4 cup finely chopped cucumber
- • 1 tbsp chopped mint
- • Roasted cumin powder
- • Black salt
The Craft
Whisk yogurt until smooth. Add mashed Avolay pulp, cucumber, and spices. Mix well and chill for 30 minutes. The avocado adds a lush, rich texture that standard raita lacks.
Avocado & Chickpea Chaat
A vibrant and tangy street-food inspired salad bursting with protein and flavor.
The Essence
- • 1 cup boiled chickpeas
- • 1/2 cup Avolay Pulp (diced)
- • Chopped onion & tomato
- • Tamarind & mint chutney
- • Chaat masala
- • Lemon juice
The Craft
Combine chickpeas, diced avocado, and vegetables. Toss gently with chutneys and spices. Garnish with fresh coriander and sev for that authentic street-food crunch.
Creamy Avocado Dal Tadka
Traditional comfort food elevated with the buttery goodness of premium avocado.
The Essence
- • 1 cup cooked toor dal
- • 1/4 cup Avolay Pulp
- • Ginger-garlic paste
- • Turmeric & chili powder
- • Ghee & cumin seeds
- • Fresh coriander
The Craft
Prepare your dal with traditional tempering. In the final stage, stir in the mashed Avolay pulp to create an unbelievably creamy consistency without the need for heavy cream.
Avocado Paneer Bhurji
A high-protein scramble where soft paneer meets the silken texture of avocado.
The Essence
- • 1 cup crumbled paneer
- • 1/4 cup Avolay Pulp
- • Bell peppers & onions
- • Ginger-garlic paste
- • Turmeric
- • Coriander powder
The Craft
Sauté vegetables and spices. Add paneer and mashed avocado pulp. Cook for 3-5 minutes until the flavors meld. Serve hot with whole wheat parathas or sourdough toast.
Avocado Vegetable Pulao
A fragrant, one-pot rice dish that reinvents the classic Indian Pulao.
The Essence
- • 1 cup basmati rice
- • 1/2 cup Avolay Pulp (diced)
- • Mixed seasonal vegetables
- • Whole spices
- • Ginger-garlic paste
- • Vegetable broth
The Craft
Cook rice with vegetables and spices. Once done, gently fold in the diced Avolay pulp. The heat from the rice will soften the avocado perfectly while keeping the pieces intact.
Midday Wisdom
For lunchtime excellence, integrate Avolay Avocado Pulp towards the end of your cooking process to preserve its delicate micronutrients and creamy texture.