Tag Archives: Avocado

Avocado Banana Chaat

Chaat is a term describing savory snacks, typically served at road-side tracks from stalls or food carts in India, Pakistan, Nepal and Bangladesh- this from Wikipedia. Chaat to me is sweet, tangy and savory sensation put together to be had as an appetizer or snack. Most street versions have fried cracker bases or delicious potato centers.

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Well…Today is the day!!! My first time co-hosting  Angie’s Fiesta Friday #108 with the lovely Suzanne@apuginthekitchen .

If you don’t know it already Fiesta Friday is where to party every Friday. I joined it when I started blogging a couple of years back and it has been such a great support and platform to grow. Bring your dishes here and Link up your posts at Angie’s Fiesta and to both the co-hosts!

Do read the guidelines posted here….but the rules are really to have fun and enjoy visiting all the fabulous bloggers.

I wanted to make something quick and simple for my co-hosting responsibility ( and its been a really long week) so this quick appetizer was perfect. Now I am eager to spend all my time looking through the deliciousness everyone else brings to the party,

One of my favorite Indian fusion restaurants Rasika delighted me with a Avocado and Banana version that is a must try if you are ever in DC.

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Here is my take on serving up this amazing dish. You can never go wrong with Avocados can you? The nutrient rich bananas lightly browned bring a sweet dimension. Tamarin Chutney can me home made, I used a store bought version. A sprinkle of cumin, a dash of cayenne, a squeeze of lemon and there you have it! Ready in 10  mins.

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Avocado Banana Chaat

  • Servings: 2
  • Difficulty: easy
  • Print

Ingredients

  • 2 ripe avocadosAvocadoBananaChaat-1-6
  • 1 banana
  • 1 tsp coconut oil
  • 1 tablespoon tamarind chutney
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • Fresh cilantro – chopped
  • Lemon juice
  • Banana chips for garnish

 

  • Use firm almost green bananas,  brown in coconut oil and cut in 1 inch pieces. Set aside
  • Cut the avocado into chunks and squeeze the juice of half lemon over it. Toss in 2 tabsp of tamarind chutney, cumin and cayenne. Chill.
  • Using a ring mold or a hollow can, place the avocado mixture at the bottom, cover with the bananas, sprinkle with lemon juice, another dash of cayenne and cilantro. Top with some banana chips to bring in the crispiness.

 

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Figs, Avocado and Cashews Dessert

Is is a dessert, power food, snack or adorns a high tea table? No matter how you you serve it, this dessert is a heart healthy vegan decadence that will leave you guilt free:)

Dried figs were a highlight that were calling to be used. I soaked them in warm water and used them along with the water in this dish. Among other nutritional values, figs help control blood pressure being a good source of potassium.

The filling is made with cashews and we all know how good and creamy they are. Avocado was the surprise addition that elevated this up a notch. I have made variation of this tart before if you want to see the possibilities…. Chocolate Raspberry tart and Mango Tart

You can try you own variations too. I am taking this to the party at Fiesta Friday

Fig and Avocado tart-1Here is what you need:

For the crust you need to grind up

  •  1/2 cup almonds
  • 1/2 cup golden raisins
  • 2 soaked figs
  • 2 tablespoons shredded coconut
  • 1 teaspoon coconut nectar or agave
  • 2 tablespoon raw cacao powder

Please adjust the measurements to get a good thick crunchy base. Spread the crust out in pans lined with parchment paper. Put it in the fridge while you work on the filling.

Filling:

For the filling blend the following:

  • 2 cups raw cashews (soaked for an hour)
  • 4-5 small figs soaked in a cup of warm water
  • 4 tablespoon raw cocoa powder
  • 1 avocado peeled and sliced
  • 1 tbsp espresso or any good instant coffee
  •  1/2 cup coconut nectar
  • 1 teaspoon vanilla extract
  • 1tsp cacao nibs
  • 1/2 cup frozen berries
  • 1 tsp Maca powder (optional)
  • once blended add a tablespoon of psyllium husk to thicken.

Adjust the ingredients to get a thick creamy consistency….use the fig water as a variable ingredient.

Pour in the filling and refrigerate for a couple of hours until set.

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Before serving, remove from pan and top with sliced almonds, coconut shreds and frozen berries.

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