Kachori or Kachauri or Kachodi is a spicy snack popular in various parts India and Pakistan. I received an email from a newly married home maker who is learning the nuances of Indian food cooking. Gojju Avalakki also popularly known as Huli Avalakki is a Karnataka vegetarian breakfast dish this is prepared with beaten rice aka Poha or Atukulu. Heat a stainless steel vessel, add 2 cups of water, grated jaggery, tamarind paste, rasam powder and salt to taste.
Heat oil in a small pan and once it is hot, add the mustard seeds and allow them to splutter. You can use a mix of 1 tsp of rasam powder and 1 tsp of sambar powder OR use 2 tsps of sambar powder instead of rasam powder.
If you find that the mixture is dry after following Step 6 above, sprinkle some more water and mix. Gojju Avalakki recipe aka Huli Avalakki is a Karnataka dish that is easy, tasty and instant. How do you wash Avalakki?slightly powdered Avalakki absorbs all water quickly and the black dirt remains as it is.
Boiled and peeled potato cubes are tossed and roasted in aromatic Indian spices till a crispy crust is formed and garnished with coriander leaves.
In a small bowl, add salt, turmeric powder, chili powder, coriander powder, cumin powder and saunf powder. Few variations - use kasuri methi (dried fenugreek leaves) at the time of adding the asafoetida.


I have a doubt, after getting 2 whistles u suggested to cook on low flame for abt 10 min but sailu after getting whistles even though we put on low flame we still do get whistles.
The boiled potato has to hold shape and not be fully cooked if the stir fry should appear like in the picture above. A perfect combination of all nutrients contributed by the vegetables and starch from the noodles.
You can freshen it by boiling it with a little yogurt – two tablespoons of yogurt to half a kilo of ghee.
After 15 mts, if you feel that the mixture is too dry, add the remaining tamarind water and toss the contents and allow to sit for another 15 mts.
I enjoy cooking for my family using fresh produce from my vegetable garden and farmer's market.
Reduce flame to low, add asofoetida and the spice powder mix and stir so that they mix in the oil, just a few seconds. If you using Kitchen King masala, omit cumin and fennel seed powder and reduce coriander powder to 1 tsp. Crispness can be achieved with roasting the potatoes for a long time without placing lid over the cooking vessel. Over the years, I have received many such emails requesting for easy, quick to make and tasty recipes. Beaten rice is ground to a coarse powder, dunked in a tamarind water that is sweetened with jaggery and spiced with rasam powder before sauteed in a tempering of spices and roasted peanuts and finally garnished with fresh coconut and coriander leaves. Add asafoetida, turmeric powder, roasted peanuts and curry leaves and saute for few seconds.


Add the black pepper and sesame seeds powder, adjust salt and add more jaggery if required.
The other day, a blogger friend, Nandita of Saffron Trail, posted a fantastic Masala Aloo recipe. I have shared a few tiffin recipes that include breakfast dishes that can be fixed in less than 30 minutes.
The roasted peanuts provide a nutty crunch that complements the tangy, sweet and spice flavors of this vegan dish. I believe that hard work, self-discipline, and a positive attitude cannot help but reap a harvest of fantastic results.
I served the Potato Roast with steamed rice and Pappu pulusu (tangy vegetable stew) and papad.
I am sharing yet another South Indian breakfast recipe, Gojju Avalakki, that fits the bill and a much relished dish in our home. A variation is the addition of a ground mix of dry roasted black pepper corns and sesame seeds which flavors Gojju Avalakki with a surprising depth.



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