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Huli Avalakki

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                                                                     Huli Avalakki   Huli Avalakki is a very authentic dish of the kundapura district of Karnataka. It is usually prepared for special occasions. It's a tangy, sweet, and spicy recipe. It can be eaten hot or cold. In my mom's house in Mangalore, they prepare it in a slightly different style. This is a very favorite dish of my father-in-law and I learned it from my mother-in-law. She makes it very tasty. In our house too, my kids and husband love this recipe. My husband does prefer a little milder in the spice level from the usual style. I had made this recipe several times when I called my friends (ladies) for Haldi -kumkuma during Navratri times. It tastes very close to Gojju Avalaki which is famous in Mysore. It is usually prepared a...
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Dal Makhanni

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                                                                                                              Dal Makhani                                        Dal makhani is one of my favorite dals. My son also simply loves this dish so much that he finishes his food so fast whenever I cook it. Dal Makhani is a North Indian/Punjabi recipe cooked with whole black gram dal. Usually many dishes are made with Toor, Moong (Green gram), and Chana (Bengal gram) dal, but this is the one and only recipe made with whole black gram. It's a very healthy lentil and this recipe makes use of a lot of butter and cream as the...
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Lilva/Avarekal Kachori

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Lilva/Avrekal Kachori This is one of my favorite dishes as well as my kids'. Kachori traditionally is more famous with moong dal fillings but i personally love this one instead. I started making Kachori when we were in Warsaw. I explored many different types of Kachori and this is the one I like the most. My kids love this snack in their lunch boxes, and it is quite filling too. Kachori is more famous in the North and western part of India. Every region like Rajasthan, Gujarat, and Uttar pradesh prepare in their own unique style. While preparing fillings, the spice we use can differ according to family preferences and taste. Note: The key for making Kachori is that the outer covering should be soft and crispy at the same time. For that, while making the dough, you should add ghee/oil and dry shift nicely with your hand. Secondly, while frying, you should fry slowly at a low-medium flame. Thirdly the fillings should be dry. Ingredients : For dough: 1 cup Maida/Al...
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