Spring Effect

I hope everybody had a good time on this Valentine’s Day. Now that the weather is warming up here in California and flowers have started to bloom, I am getting into the spring mood. I hope you all also have started feeling the same.

If this is the case with you all, I want to spice your spring fever with some Indian flavors.

Spring is a good time to try recipes with vegetables like carrots, spinach, kales, kohlrabi, leeks, sweet onions, snap peas, radishes and turnips…and lot more…. For fruit lovers spring offers Avocados, grapefruit, kiwi, oranges, passion fruit and strawberries to mix up with vegetables and conjure some new recipes.

Here is one recipe using combination of Avocado and traditional Indian street food bhel.

Please try out this interesting recipe and let me know if you like it.





Avocado 1 no

Bombay Bhel 1 cup

Chop onion 1 teaspoon

Chop cilantro 2 teaspoon

Chop Green Chili ½ teaspoon

Tamarind Chutney 2-3 teaspoon

Mint Chutney 2-3 teaspoon

Cherry Tomato 1 for garnish



Cooking time 2 hours

Tamarind seedless 1 packet (100gms)

Oil 2 tbsp

Cumin 1 teaspoon

Saunf 1 teaspoon

Whole Dhaniya 1 teaspoon

Degi mirch powder 1 tablespoon (add water immediately)

Saunf powder 1 teaspoon

Ginger powder 1 teaspoon

Black salt 1 teaspoon or to taste

Dhaniya powder 1 teaspoon

Jeera powder 1 teaspoon

Sugar 1 cup

Water 1 liter


FOR Mint Chutney

Preparation time- 15 min

Mint 2 bunch

Cilantro 4 bunch

Green chili 1 tsp

Cumin 1 tsp

Ginger 1 tbsp

Garlic (optional) 4-5 cloves

Turmeric ½ teaspoon

Lemon juice 2 tablespoon

Chaat masala 1 tablespoon

Roasted cumin powder 1 tablespoon

Black salt to taste

Ice cubes 1 cup


For Tamarind Chutney

  1. Boil Tamarind in water and strain it using a fine strainer to get smooth pulp.
  2. Now heat oil in a pot (handi) and add spice seeds and allow them to crackle.
  3. Add powdered spices and add water immediately to avoid burning of spices.
  4. Now add tamarind pulp and sugar and cook it till you get required consistency.

For Mint Chutney

  1. Make a puree of mint, cilantro with green chili, ginger, cumin, garlic in lemon juice with ice cube until it becomes a smooth paste.
  2. Ice cube helps in maintaining green color and temperature.
  3. Now add all the powdered spices to create the right taste.

For Assembling Avocado Bhel Chaat

  1. Cut avocado lengthwise and discard the seed.
  2. Cut the flesh into dices of avocado without cutting the outer skin.
  3. Now carefully scoop out the flesh with the help of spoon in a bowl.
  4. Add tamarind chutney and mix well.
  5. Set in a serving plate with a ring or just arrange it as per your choice.
  6. Now in the same bowl mix all the remaining ingredients and mix well.
  7. Arrange the bhel mixture on the top of avocado and garnish it with cherry tomato.

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