In awe of avocados

Avocado poori or paratha (yields 4)

Ingredients: A cup of wheat flour; pulp of a medium-sized avocado, 1 tsp of melted butter; 1 tsp of pav bhaji masala; a pinch of chilli powder, salt to taste and oil for deep frying

Method: Mix all the ingredients together and knead them into a dough. To make pooris, you can portion the dough into small balls, roll them out and deep fry them in oil. To make parathas, portion the dough into bigger balls and roll them out thick. Place the rolled out parathas on a hot tava, drizzle some oil or ghee on top and cook them on both sides. Serve with any kind of side dish and pickle.

Avocado Chocolate Mousse

Ingredients: Pulp of a ripe avocado; a mixture of 100 ml of condensed milk with 50 ml water (vegans can use 200 ml of coconut milk instead); 4 tbsps of cocoa powder; 4 drops of vanilla essence; 4 tbsps of sugar and 4 tbsps of honey.

Method: Blend all the ingredients together to a smooth paste and transfer the mousse mixture into small serving bowls. Refrigerate this till you serve. Garnish with finely chopped fruits of your choice. It is best to make the mousse an hour or two before serving.

The mousse can be stored in the fridge for a maximum of two days, as it can lose its shine and colour if stored for a longer duration.

Guacamole Dip

Ingredients: Pulp of a fully ripe avocado; 2 tbsps of olive oil; 2 pods of garlic (finely chopped); one tomato (chopped); 1 medium-sized onion (chopped); ½ a tsp of chilli powder or flakes; ½ a tsp of grated ginger; ½ tsp of lemon juice; finely chopped coriander leaves and salt to taste.

Method: Take a bowl and mix the avocado pulp, onion, tomato, lemon juice, ginger and salt in it. Heat olive oil in a pan and sauté the garlic in it. Once the oil is completely infused with the garlic, pour it over the avocado mixture. Mix this well and adjust the seasoning to your taste. Transfer this into a serving bowl and garnish with coriander leaves.