{"id":1196,"date":"2008-04-23T12:19:04","date_gmt":"2008-04-23T19:19:04","guid":{"rendered":"http:\/\/www.nandyala.org\/mahanandi\/archives\/2008\/04\/23\/aachar-avocado\/"},"modified":"2008-04-27T11:12:54","modified_gmt":"2008-04-27T18:12:54","slug":"aachar-avocado","status":"publish","type":"post","link":"https:\/\/nandyala.org\/mahanandi\/archives\/2008\/04\/23\/aachar-avocado\/","title":{"rendered":"Aachar Avocado"},"content":{"rendered":"

\"Avocado,
\n<\/center><\/p>\n

I enjoy avocados. It hadn’t been always that way. My avocado experience began with facemask, then expanded to salsa, chapatis<\/a>, avocado annam<\/a>. And the latest is this aachar avocado, a new recipe I have come up with. A variation on a classic guacamole, in aachar avocado, the creamy avocados are spiced up with aachar masala powder. Light and clean, but with enough punch, it’s a good twist on the old classic. Also, we can avoid dealing with raw jalapeno pepper. Aachar avocado makes a good side dish to chapatis or rotis.<\/p>\n

Aachar Avocado:<\/strong>
\n(for two, for one meal)<\/small><\/p>\n

2 avocados, ripe but firm
\n8 cherry tomatoes
\n1 small shallot (erra ulligadda)
\n2 key limes<\/a>
\n2 sprigs fresh cilantro
\n1-teaspoon aachar masala powder
\n½ teaspoon salt or to taste<\/p><\/blockquote>\n

Halve the avocados and remove the pits. Scoop out the flesh into a mortar. Mash the avocado to a consistency of your liking. Chop shallot, tomatoes and cilantro finely, and add them to mortar. Sprinkle the aachar masala powder and salt. With a pestle, coarsely mash the ingredients. Squeeze limejuice and mix. Serve right away with hot chapati or roti. Makes a quick and filling breakfast or light lunch.<\/p>\n

\"Achar
\nAachar Avocado, Getting Ready For Brunch Today<\/small><\/center><\/p>\n

Aachar Masala Powder (R\/C Pooja<\/a>):
\nDried red chillies, fennel seeds, fenugreek seeds, mustard seeds, nigella seeds and garlic. Skillet roast in few drops of oil. Add salt and powder them together to fine.<\/p>\n","protected":false},"excerpt":{"rendered":"

I enjoy avocados. It hadn’t been always that way. My avocado experience began with facemask, then expanded to salsa, chapatis, avocado annam. And the latest is this aachar avocado, a new recipe I have come up with. A variation on a classic guacamole, in aachar avocado, the creamy avocados are spiced up with aachar masala […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[113],"tags":[],"class_list":["post-1196","post","type-post","status-publish","format-standard","hentry","category-avacado"],"_links":{"self":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/1196","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/comments?post=1196"}],"version-history":[{"count":0,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/1196\/revisions"}],"wp:attachment":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/media?parent=1196"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/categories?post=1196"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/tags?post=1196"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}