Avacado recepies

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🥑 Simple & Delicious Avocado Recipes

1. Classic Avocado Toast

Ingredients:

• 1 ripe avocado
• 2 slices of whole-grain bread
• Salt, pepper, chili flakes, lemon juice (to taste)

Instructions:

• Toast the bread.
• Mash the avocado with salt, pepper, and lemon juice.
• Spread it on toast, sprinkle chili flakes, and optionally top with a poached egg.

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2. Guacamole

Ingredients:

• 2 ripe avocados
• 1 small red onion (finely chopped)
• 1 tomato (diced)
• Juice of 1 lime
• Cilantro (optional)
• Salt to taste

Instructions:

• Mash the avocados.
• Mix in onion, tomato, lime juice, and salt.
• Add chopped cilantro if desired.

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3. Avocado Smoothie

Ingredients:

• 1 ripe avocado
• 1 banana
• 1 cup milk (or almond milk)
• 1 tbsp honey or maple syrup
• Ice cubes

Instructions:

• Blend all ingredients until smooth.
• Serve chilled.

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4. Avocado & Egg Salad

Ingredients:

• 2 hard-boiled eggs
• 1 avocado
• 1 tbsp Greek yogurt or mayo
• Salt, pepper, mustard (optional)

Instructions:

• Chop the eggs and avocado.
• Mix with yogurt or mayo, season to taste.

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5. Stuffed Avocados

Ingredients:

• 2 avocados, halved and pitted
• Filling options:
  • Tuna salad
  • Chickpeas & tahini
  • Tomato, corn & black beans

Instructions:

• Scoop a little out of the avocado to make room.
• Mix fillings and spoon into the halves.

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6. Avocado Pasta Sauce

Ingredients:

• 1 ripe avocado
• 2 garlic cloves
• Juice of 1 lemon
• 1/4 cup olive oil
• Salt, pepper
• Fresh basil (optional)

Instructions:

• Blend all ingredients into a creamy sauce.
• Toss with cooked pasta and top with Parmesan.

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Healthy Lunch recepies

 

Here are 5 healthy lunch recipes that are balanced, nutritious, and easy to prepare:

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🥗 1. Quinoa Chickpea Salad

Ingredients:

• 1 cup cooked quinoa
• 1 cup canned chickpeas (rinsed & drained)
• ½ cucumber, diced
• 1 small tomato, chopped
• ¼ red onion, finely chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt & pepper to taste
• Fresh parsley or mint (optional)

Instructions:

1. Combine quinoa, chickpeas, and chopped veggies in a bowl.
2. Mix olive oil, lemon juice, salt, and pepper.
3. Toss everything together and garnish with fresh herbs.

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🥙 2. Whole Wheat Wrap with Hummus & Veggies

Ingredients:

• 1 whole wheat wrap
• 3 tbsp hummus
• Sliced bell peppers, cucumbers, spinach, and carrots
• Optional: grilled chicken or tofu for added protein

Instructions:

1. Spread hummus on the wrap.
2. Add veggies (and protein, if using).
3. Roll tightly and slice in half.

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🍜 3. Veggie Stir-Fry with Brown Rice

Ingredients:

• 1 cup cooked brown rice
• 1 cup mixed vegetables (broccoli, bell peppers, carrots, snap peas)
• 1 tbsp olive oil or sesame oil
• 2 tbsp low-sodium soy sauce or tamari
• 1 garlic clove, minced
• Optional: tofu or shrimp

Instructions:

1. Heat oil in a pan, sauté garlic and veggies until tender.
2. Add protein (if using) and cook until done.
3. Add soy sauce and mix.
4. Serve over brown rice.

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🥣 4. Lentil Soup

Ingredients:

• 1 cup dried lentils (or 1 can, drained)
• 1 carrot, chopped
• 1 celery stalk, chopped
• ½ onion, chopped
• 1 garlic clove, minced
• 4 cups low-sodium vegetable broth
• 1 tsp cumin
• Salt & pepper to taste

Instructions:

1. Sauté onion, garlic, carrots, and celery in a pot.
2. Add lentils, broth, and seasonings.
3. Simmer for 30–40 minutes (or 15 if using canned lentils).
4. Serve hot with a squeeze of lemon.

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🥑 5. Avocado Egg Salad on Toast

Ingredients:

• 1 ripe avocado
• 2 hard-boiled eggs, chopped
• 1 tsp Dijon mustard
• Salt & pepper to taste
• Whole grain toast (1–2 slices)

Instructions:

1. Mash avocado and mix with chopped eggs, mustard, salt, and pepper.
2. Spread over toasted bread and enjoy.

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Fish cuisines

 Here are a few delicious fish recipes across different styles and cuisines. 

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🐟 1. Lemon Garlic Butter Baked Fish

Ingredients:

• 2 fish fillets (like cod, tilapia, or halibut)
• 2 tbsp butter, melted
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish
• Lemon slices (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Place fish fillets in a baking dish.
3. In a small bowl, mix melted butter, garlic, and lemon juice.
4. Pour mixture over fish and season with salt and pepper.
5. Bake for 15-20 minutes, or until fish flakes easily with a fork.
6. Garnish with parsley and lemon slices.

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🐠 2. Spicy Indian Fish Fry

Ingredients:

• 4 fish steaks or fillets
• 1 tsp turmeric powder
• 2 tsp red chili powder
• 1 tsp garam masala
• 1 tbsp lemon juice
• Salt to taste
• 2 tbsp rice flour (optional, for crispiness)
• Oil for shallow frying

Instructions:

1. Marinate fish with all spices, lemon juice, and salt. Let sit for 20–30 minutes.
2. Optional: coat with rice flour before frying.
3. Heat oil in a pan and fry fish until crispy and golden on both sides.
4. Serve hot with onion slices and lemon wedges.

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🐡 3. Thai Coconut Fish Curry

Ingredients:

• 1 lb white fish (cod, snapper, etc.), cut into chunks
• 1 tbsp red curry paste
• 1 can (400 ml) coconut milk
• 1 tbsp fish sauce
• 1 tsp sugar
• 1 tbsp lime juice
• Fresh basil or cilantro
• Veggies like bell peppers or spinach (optional)

Instructions:

1. Sauté curry paste in a bit of oil until fragrant.
2. Add coconut milk and bring to a gentle simmer.
3. Add fish, fish sauce, sugar, and lime juice.
4. Cook until fish is cooked through (about 5–7 minutes).
5. Garnish with fresh herbs and serve with rice.

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🐬 4. Grilled Fish Tacos with Slaw

Ingredients:

• 1 lb white fish (like mahi-mahi or tilapia)
• 1 tbsp olive oil
• 1 tsp cumin, paprika, garlic powder
• Salt and pepper
• Corn tortillas
• Slaw: shredded cabbage, lime juice, mayo/yogurt, cilantro

Instructions:

1. Season fish with spices and olive oil.
2. Grill or pan-fry until cooked through.
3. Warm tortillas and fill with fish and slaw.
4. Add salsa, avocado, or hot sauce if desired

South Indian style mango pickle

 

Here are a few popular South Indian-style mango pickle recipes, known for their bold flavors, spice, and long shelf life. These recipes vary slightly by region (Andhra, Tamil Nadu, Kerala, Karnataka), but they share common ingredients like raw mangoes, red chili powder, mustard seeds, and gingelly (sesame) oil.

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🌶️ 1. Andhra Avakaya (Spicy Mango Pickle)

Ingredients:

• Raw mango – 1 kg (chopped into small pieces)
• Mustard seeds – 100g (dry roasted and powdered)
• Red chili powder – 150g (adjust to taste)
• Salt – 100g (rock salt preferred)
• Fenugreek seeds – 1 tbsp (lightly roasted and powdered)
• Turmeric – 1 tbsp
• Gingelly oil – 250ml
• Hing (asafoetida) – 1 tsp

Method:

1. Wash and dry the mango pieces thoroughly (no moisture).
2. Mix mustard powder, chili powder, fenugreek powder, salt, turmeric, and hing.
3. Add mango pieces and mix until evenly coated.
4. Heat the oil, let it cool completely, and pour over the mango mixture.
5. Mix well and store in a clean, dry glass or ceramic jar.
6. Let it sit for 3–5 days before using, stirring daily with a dry spoon.

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🌶️ 2. Tamil Nadu Style Mango Thokku (Grated Mango Pickle)

Ingredients:

• Raw mango – 3 large (grated)
• Red chili powder – 2–3 tbsp
• Turmeric – 1/2 tsp
• Mustard seeds – 1 tsp
• Fenugreek seeds – 1/2 tsp (dry roasted and powdered)
• Hing – 1/4 tsp
• Salt – to taste
• Gingelly oil – 1/4 cup

Method:

1. Heat oil in a pan, add mustard seeds and let them splutter.
2. Add grated mango, turmeric, and salt. Cook until mango softens.
3. Add chili powder and fenugreek powder.
4. Stir and cook until oil oozes out from the sides.
5. Add hing, stir well and turn off the heat.
6. Cool and store in a sterilized jar. Refrigerate for longer shelf life.

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🌶️ 3. Kerala Style Manga Achar (Instant Pickle)

Ingredients:

• Raw mango – 2 medium (cut into small pieces)
• Mustard seeds – 1 tsp
• Fenugreek seeds – 1/2 tsp
• Red chili powder – 2 tbsp
• Turmeric – 1/2 tsp
• Salt – to taste
• Curry leaves – a sprig
• Gingelly or coconut oil – 3 tbsp
• Hing – 1/4 tsp
• Vinegar – 2 tbsp (optional, for longer storage)

Method:

1. Heat oil, add mustard seeds and let them splutter.
2. Add fenugreek seeds, curry leaves, and hing.
3. Add mango pieces, turmeric, and salt.
4. Cook for 2–3 minutes, then add chili powder.
5. Stir for another 2–3 minutes until well combined.
6. Turn off the heat and add vinegar (optional).
7. Cool and store in a dry jar.

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Tips for All Pickles:

• Always use dry utensils and jars to prevent spoilage.
• Let the pickle rest for a few days before consuming, especially the non-instant types.
• Store in a cool, dry place or refrigerate for longer life.