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.