WHEAT DOSA

INGREDIENTS:

Wheat Flour-------------1/2 Cup
Rice Flour---------------1/2 Cup
Jalapeños----------------2 chopped finely
Onion--------------------1 medium one very finely chopped
Coriander leaves-------1 tsp chopped finely
Cumin seeds------------1/2 tsp
Salt,Water--------------- as required

DIRECTIONS:

1. Take Wheat flour, Rice Flour, Chopped Onion,Chopped Jalapeños,Chopped Coriander, Cumin Seeds, Salt to taste in a mixing bowl and combine well with a whisk.

2.Add Water to it and slowly mix without forming lumps with a whisk to form a thin batter. The consistency of the batter should be thinner than regular dosa batter but equivalent to rava dosa batter i.e:Slightly watery and runny.

3.Heat tawa and add 1/4 tsp oil over the tawa. On med-high heat pour the batter over the tawa starting from outer edge filling in till the middle. Do not spread like regular dosas,just pour over from the laddle on tawa.

4. When you pour over the batter on med-high heat the batter tries to form holes in between appearing like a rava dosa. 

5.Add 1/4 tsp oil again and fry till the dosa is cooked and appears crispy on the bottom. Flip it over and cook for another 30-45secs and Serve hot.

GUACAMOLE

INGREDIENTS:

Avacado--------------2 Ripe & soft ones
Onion-----------------1 whole finely chopped(preferably red onion)
Tomato---------------1 whole finely chopped
Jalapeños-------------1-2 finely chopped
Lemon Juice---------from 1 whole lime
Salt--------------------to taste

DIRECTIONS:

1.In a large bowl place the scooped avocado pulp and lime juice,salt. Whip up the avocado in a chopper or blender to get smooth paste.

2. Then, add in the Chopped Onions, Chopped Jalapeno, Chopped Tomatoes, Chopped Coriander leaves.

3.Mix well with a spatula and serve with chips after 15-20mins.

ALOO TAMAATAR / POTATO TOMATO GRAVY

INGREDIENTS:

Potato------------------------3 medium ones peeled and chopped to bite size pieces
Onion------------------------1 whole ground coarsely
Tomato----------------------1 whole ground coarsely
Hunt's Tomato Sauce---- 1 8Oz tin
Cumin Seeds---------------1/2 tsp
Curry leaves----------------5-8
Ginger Garlic paste-------1 tsp
Red Chilli Powder--------1 tsp
Garam Masala-------------1/2 tsp
Cumin Powder------------1/2 tsp
Kasoori Methi-------------1 tsp
Coriander leaves----------1 tbsp chopped
Turmeric--------------------1/2 tsp
Oil---------------------------5 tbsp

DIRECTIONS:

1. Heat Oil in a medium sized pressure cooker. Add Cumin seeds, Curry leaves and fry them for 30secs.

2.Add the coarsely ground Onion,Turmeric, little Salt and fry on med flame. Make sure the onions are not burned by stirring in between. After 8-10 mins add ginger garlic paste and fry for 3-5mins more.

3.Now add raw peeled cube size potato pieces and mix well. Fry the potatoes with onion mixture till the onions are 3/4th cooked.Add some Salt, Red Chilli Powder, Garam Masala Powder, Cumin Powder and Ground Tomato.

4.Mix well and fry for 2-3mins more and add a whole tin of Hunt's Tomato sauce. Reduce the flame and add 1/2 cup water. Check for salt.

5.Close the lid and cook for 1 whistle and turn off. When the pressure's off add chopped Coriander leaves , crushed Kasoori Methi and let it stand on low flame for 2-3mins.Check for potato tenderness. Then serve hot with Roti. 

KODI IGURU / CHICKEN FRY

INGREDIENTS:

Chicken------------------1-1/2lbs
Onion--------------------2 very finely sliced
Corainder,Mint --------1 tsp each chopped
Oil------------------------5tbsp+1tbsp

For Marinade:
Onion-------------------1 ground to coarse paste
Ginger Garlic Paste---1 tbsp
Red Chillli Powder---1-1/2 tsp
Salt----------------------to taste
Turmeric---------------1/4tsp

For Masala:(dry roast and grind)

Coriander Seeds------1 tbsp
Cumin Seeds----------1 tsp
Cloves------------------3-4
Saunf seeds------------1 tsp
Pepper------------------1/2 tsp
Cardamom-------------4
Cinammon Stick------2" stick

DIRECTIONS:

1.Clean the chicken and marinate with all ingredients listed under 'For Marinade' for 15-20mins.

2.Prepare Masala by dry roasting and grinding all the ingredients listed under 'For Masala'

3.Heat 1 tbsp oil in a wide pan and cook the Marinated Chicken till tender and done for about 15-20mins. The chicken should be cooked completely at this stage with some gravy left from the cooked chicken. Do not over fry it.

4.Heat 5tbsp of Oil in a wide pan and add sliced Onions, turmeric, little salt and fry the whole onions come down to a very little quantity and nice brown in color. This process takes nearly 12-15mins at med-low flame. Step4 and step3 can be carried on simultaneously saving time.

5.When the onions are nicely brown add the chopped Mint, Chopped Coriander, Cooked Chicken, Ground Masala powder with left over gravy. Mix well.Check for salt and adjust.

6.Cover the pan with a lid and cook on low flame for 8-10mins for the masala to get into the chicken and turn off. Serve hot.

GARLIC RICE

   Sending this Garlic Rice over to Dish-It out:Ginger and Garlic Event hosted by Vardhini of CooksJoy. Its fun to participate in such events especially after a very long break.

INGREDIENTS:

Cooked Rice------------2 Cups
Garlic---------------------8 
Red Chillies-------------8
Curry leaves------------10-15
Cumin Seeds------------1/4tsp + 1/4 tsp
Shredded Coconut------1 tbsp
Coriander seeds---------1tbsp
Turmeric-----------------1/4 tsp
Oil------------------------2tbsp

DIRECTIONS:

1.Dry roast all the ingredients: Red chillies, 7-8 Curry leaves, 1/4 tsp Cumin seeds, Shredded coconut,  Coriander seeds one after the another and cool down. Transfer to a grinder jar and grind to a slightly coarse powder (do not make it too fine).

2.In 1/2tsp oil fry the garlic and transfer to the grinder jar and grind together till the garlic is properly crushed and mixed with the powder.

3.Seperate the grains of cooked rice and add 1/4tsp + 7-8 curry leaves + Turmeric tempered in remaining Oil. 

4.Add salt and above ground powder to the tempered rice and mix well. Serve as its s with any raita or plain yogurt.

TOMATO MUSHROOM CURRY

INGREDIENTS:

Button Mushroom-------------------15-20
Onion----------------------------------1 large finely chopped
Tomato--------------------------------2 large finely chopped

Garam Masala Pwd-----------------1/4 tsp

Coriander Powder-------------------1/2 tsp

Chopped Coriander-----------------1 tsp
Kasoori Methi-----------------------1 tsp

Oil-------------------------------------4 tbsp

For Marinade:
Yogurt---------------------------------1tbsp
Ginger Garlic Paste-----------------1/2 tsp
Red chilli Pwd-----------------------1-1/2 tsp
Turmeric------------------------------1/4 tsp
Salt-------------------------------------to taste


DIRECTIONS:

1. Clean the mushrooms and chop off the stem portion and slice each head part into 4 or 8 pieces each depending on your preference.

2.Prepare a marinade mixture with the ingredients listed in'For Marinade and combine with the sliced mushrooms and place aside till the gravy is prepared.

3.Heat oil in a kadai and add onions, turmeric and very little salt. Fry till the onions turn soft.

4.Add chopped tomatoes and fry on med flame  till the oil oozes out of the mixture.

5.Add Garam Masala Pwd,Coriander pwd and mix well. Now add the mushrooms and turn the flame to high.

6.Combine well and fry till the excess water from mushroom evaporates and a nice gravy of your consistency is formed.

7.Reduce flame and add chopped coriander, Crushed Kasuri Methi. Fry for 2-4 mins and turn off. Serve hot.

TAPALA CHEKKALU - TELANGANA SPECIAL

--------HAPPY DIWALI 2012 TO ALL THE FOOD LOVERS------

                                      This is a South-Indian dish popular among the Telangana part of Andhra Pradesh ,made with rice flour as main ingredient. The speciality of this dish is its unique way of cooking over on inside base of aluminum utensils covered with a plate filled with some water to allow steaming effect inside. I was introduced to this dish by my lovely grandmother while I was in college. Everybody in the house liked its taste and my mom&dad shared their childhood memories connected to this dish while relishing it. I really consider this as an authentic Telangana dish prepared in rural parts.
                                  But due to lack of aluminum utensils in USA, I tried making them over the nonstick kadai's I had at home and covered them with just lids(no water filled in them). This method still works for me as long as I can connect back to those days. So people please try this and let me know the taste.

INGREDIENTS:

Rice flour ----------------- 2cups
 

Jalapenos------------------4 coarsely ground

Sesame seeds-----------1tbsp 

Chana Dal------------------3tbsp soaked in water for 1/2hr

Pea Nuts------------------- 3tbsp roasted and slightly crushed 

Cumin seeds--------------1tsp 

Curry leaves---------------10 chopped coarsely

Onion------------------------1/2 of a large one chopped  

Spring onion --------------1 chopped

Coariander leaves-------2 tsp chopped

Ginger Garlic paste---- 1 tsp

Turmeric--------------------a large pinch

DIRECTIONS:

1. Mix the ingredients listed above one by one properly. Now add enough salt to taste and mix thoroughly.

2.Add water slowly and mix till a nice soft dough forms. The dough will not of regular roti dough consistency but will be falling apart as its rice flour. So the dough should not be tight as we will not be able to spread over uniformly. 

3.To test the consistency ,you should be able to form nice large balls and spread out nicely in shape of circle on an aluminum foil smeared with 1/2tsp oil without falling apart. This will tell you whether you need extra water.

4. Once the exact dough consistency is achieved, smear a nonstick kadai or small frying pan with oil. You might require 2 kadai's or 2 pans to cook two of them simultaneously saving time.

5.Now take a large hand full dough make a ball and gently press 
spreading the ball with your finger tips to all over the kadai or pan 
starting from center.

6.The dough should not too thick or too thin just a little thicker than chapati. Now use some oil over the edges and on top.Cover them with lids and place on burners turned to med-low setting for 10-17mins.

7.They are ready to be removed when the edges start having light brown color. No need of turning it over for cooking. They are now ready to be served. They stay fresh for 2-3 days.

MW MASALA PEANUTS

INGREDIENTS:

Peanuts--------------------1/2 Cup
Besan/Gram Flour------2tbsp
Rice Flour----------------1tbsp
Chilli Powder------------1/4 tsp
Garam Masala-----------1/8 tsp(Optional)
Salt------------------------to taste
Oil-------------------------2tbsp

DIRECTIONS:

1.Take Besan, Rice Flour, Salt, Chilli Powder,Garam Masala in a bowl and mix together until well combined.

2.Pour in the the oil into above mixture and rub to form a nice crumble like mixture.

3.Transfer the peanuts over to the crumble mixture and combine well with enough sprinkled water to make the mixture coat the peanuts well.
Note:Use just enough water to coat the peanuts and not to make a soggy paste.

4.Transfer the well coated peanuts into a round microwavable plate and spread them over the plate evenly.

5.Now spray some oil over them and Microwave on high for 5mins tossing them over every minute in between.

6.Depending on the Microwave manufacturer and power it could take a minute or two more over the above 5mins to get roasted.

7.Cool down and enjoy.

FISH CURRY(DRY)

                              Fish could be considered as one of the healthiest form of seafood and which could not beat any others taste as well when combined with right flavors. Fish dishes does not need a lot of spices unlike other non-veg dishes to bring out the richness ,infact the less the better. 
                             This curry was and always is my moms signature recipe which am sharing here. I read that adding Fennel seeds either in form of seeds or crushed powder gives a very unique taste to Fish. So I make sure to add it all my fish dishes except the Andhra pulusu. Try it out and let me know how it tastes. 

INGREDIENTS:

Boneless Fish Fillets-----------------1 to 1-1/2 lbs
Onion----------------------------------1 big one Quartered
Tomato--------------------------------1 big one Quartered
Chilli Powder-------------------------2tsp
Garam Masala Powder--------------1/2 tsp
Corn Flour-----------------------------2 tbsp
Ginger-Garlic Paste------------------1 tsp
Ground Fennel Powder--------------1tsp
Lemon Juice---------------------------2tbsp
Turmeric-------------------------------1/4tsp
Coriander ,Curry leaves-------------few
Oil---------------------------------------2 tbsp + 3tbsp

DIRECTIONS:

1. Pressure cook Quarted Onion,Quartered Tomato, pinch of turmeric ,pinch of salt with about a cup of water for 1 whistle. When cooled down ,grind together with no water till smooth paste.

2.Clean(with salt,turmeric and yogurt to reduce the fishy smell) and cut the fish fillets into small pieces of your size.

3.Marinate the fish with 1tsp of Chill powder, Corn flour, Salt, Ginger-Garlic paste, Ground fennel powder, Turmeric, Lemon Juice ,and set aside for 10-15mins.

4.Heat 2tbsp of oil and fry the fish pieces on both sides on med flame till they are lightly browned on the outside and set aside.

5.Heat the remaining 3tbsp oil in the same pan and add curry leaves then the smoothly grind paste. Reduce the flame to med-low and cook till it comes to boil and then keep it cooking till the paste comes down to a tight paste.

6.Now add 1tsp Chill powder, Coriander powder, Garam Masala Powder little bit of salt and fry till the oil oozes out.

7.Now add the fried fish pieces, chopped coriander leaves and mix carefully. Reduce the flame to med-low and let the fish cook in the flavor for about 5-7mins and turn off and serve hot with rice.

V8 TOMATO CHARU

                                             This is a simple charu/rasam made instantly in less than 15mins, using the V8 vegetable juice. Making tomato charu with regular boiled tomatoes is a lengthy process and consumes nearly an hour in preparation and cooking but this rasam is quick and easy for hungry and busy couples. Taste this and you will be not able to make out a difference between a regular tomato charu or this charu.

INGREDIENTS:

V8 Vegetable Juice---------------------1 can(5.5oz/163ml)
Water--------------------------------------2 cups
Onion--------------------------------------1/2 medium one chopped
Jalapeños----------------------------------3 sliced
Tamarind extract-------------------------1/2 tsp
Garlic--------------------------------------2 cloves crushed and chopped
Cumin,Mustard seeds-------------------1/2 tsp each
Curry leaves,Coriander leaves--------as required
Pepper powder---------------------------1/4tsp
Red chillies-------------------------------2
Turmeric----------------------------------a pinch
Oil------------------------------------------2tbsp

DIRECTIONS:

1.Pour a can of V8 Juice, 2cups water, Salt ,1/2 tsp tamarind extract and mix well. Adjust the salt or tamarind extract according to your taste. 

2.Heat oil in a sauce pan and add garlic. Once garlic is lightly fried temper it with mustard seeds, cumin seeds ,red chillies and curry leaves.

3.Add turmeric powder, chopped Onions, sliced Jalapeños,pepper powder  and a very little bit of salt and fry for about 4-6mins till onions are soft and done.

4. Add V8 juice-Water prepared in step1 to cooked onions and bring the whole thing to a boil on med-low flame for about 10-12mins.

5. Add cilantro, turn of the heat and and serve hot with rice.