Skip to main content

Avocado & Olives Toast

Avocados always brings back our memories of 8 years back old trip to Mettupalayam along with friends. And that's where, I tasted my first Avocado dish, which was creamy and delicious soup and of course, I still remember the taste of it.. From then, Avocados were my favorite and only couple of days back, I realized that my blog has only one Avocado recipe. So stay tuned...will be posting more :)

My Today's recipe is a simple and tasty toast using my favorite ingredient. This recipe is quite easy to prepare for breakfast or snack. The mashed Avocado blends with olives, pomegranate and few more ingredients to make a creamy and yummy spread. In this recipe, I have used one ripe Avocado in which 7 medium toasts can be prepared. To make it more healthy, I have used whole wheat breads which can also be substituted with the regular ones.. The taste of olives and sweetness of pomegranate gives a unique and delicious taste. The same recipe can also be prepared as sandwich, instead of open toast.

Ingredients :

1 Ripe Avocado
7 Black Olives, sliced
1/2 Tsp Chilli flakes
1 1/2 Olive oil
3 Tbsp Pomegranate fresh seeds
Salt to taste
Cheese powder to sprinkle ( optional )
7 Bread slices ( I have used whole wheat bread in this recipe )

Method :

Cut the avocado into half and scoop out the flesh.

Transfer into a small bowl and mash it using fork.

Now add the chopped olives, chilli flakes, Pomegranate seeds, salt and  olive oil.

Blend well and keep aside.

Heat tawa or grill pan and toast the bread for a minute on both the sides.

Spread the mashed Avocado on top of the bread and sprinkle cheese powder.

Toast it for couple of minutes in a low flame or until the bread turns crispy and remove from the flame.

Repeat the process for the remaining bread slices.

Serve hot.

Serving Options :

Serve hot with Tomato sauce.


Post a Comment

Popular posts from this blog

Potato & Peas Fry / Urulai kizhangu Patani Varuval

Most of you aware that I am posting my brother's favorite recipes for a week for Raksha Bandan and celebration time comes to an end today. 

Check out my previous special posts...

Vendakai Poriyal / Okra Stir fry

Bitter gourd Roast 

Badam Flavored Fruit Salad

Radish Sambhar

Pavakai Chips / Bitter gourd Chips

Garlic Chutney

Vadai Curd Kuzhambu

Wheat Bread Jamun 
Potato and Peas fry is a spicy curry which is served with rice varieties like lemon rice, tamarind rice and it also goes well with sambhar, rasam and curd. Dried peas can also be used in this recipe but it has to be soaked over night and pressure cooked for 4-5 whistles before adding to the curry. 

Ingredients :
2 Big Potatoes1/4 Cup Peas2  Onions1 tomato11/2 tbsp Kuzhambu Milagai Thool ( Chilli powder + Coriander powder )1/4 Turmeric powderSalt to taste2-3 Tbsp OilCoriander leaves for garnishingMethod :
Cut potatoes and pressure cook it for 3 whistles or cook it for 7-10 minutes in a microwave.Peel the skin and keep aside.Heat 2 tbsp oi…

Sankara Meen Kuzhambu / Red Snapper Fish Curry

Tangy and aromatic flavor of the curry along with a delicious taste of fish, when served with hot rice gives a joyous feeling for a FISH LOVER like me ;) This four letter word makes me drool any time and love it in any form of cuisine.
Generally Meen Kuzhambu is served with hot rice but it tastes more delicious and yummy when served with Hot steaming Idlis for the next day. The more the time, fish swims in the curry, the taste increases. Flavor of the Fish gets blend well with the curry and enhances the taste and aroma, when served it for the next day. 
Sankara fish has its unique taste and flavor and personally, I feel it gives delicious taste when prepared as kuzhambu than fry. Even few Restaurants started serving "Nethi Vacha meen Kuzhambu and Idli" in their menu.  

Are you a Fish Lover ?? Then get ready to Drool ;)

Ingredients :

1/2 Kg Sankara Fish / Red Snapper Fish, Cleaned and Washed2 Big Onions, Finely chopped2 Medium sized Tomatoes, Finely Chopped3 Green chillies, sliced

Ekadesi Kali

Happy Ekadesi Friends!

Vaikunta Ekadesi  is celebrated every year in the month of December or January and particularly on the 11th waxing moon that falls in the Margazhi month. Early morning of this day “the gate to Lord Vishnu 's inner Sanctum” is opened and in tamil we used to call it as “sorga vassal”. And according to our family culture, we used to fast on this  particular day by taking only tiffin items ( No rice allowed). Along with that, Kali is made as offering for god. And the next day of ekadesi is called as Dhuvadesi, on which fast is broken with the preparation of rice and curry with 21 vegetables. My mom prepares karakuzhambu with 21 veggies and according to my in laws place we prepare sambhar with 21 veggies. 
Ekadesi Kali….

Ingredients : ½ Cup Rice2 Cups Water¼ Cup Jaggery grated2 Elachi2 Tbsp Coconut grated or Chopped2 Tsp Ghee

Method :
Wash rice and dry roast in a pan till it turns crispy.Remove, cool it for 10 minutes and grind it little coarsely.Meanwhile, Add 2 tbsp …