Poha Chiwda

      

          I learnt this recipe from Chef Sanjeev Kapoor’s show. But then I made some changes in his original recipe…

          It’s a hot favorite at my home especially during Diwali. And since Diwali is near, thought will share this recipe. After eating so many sweets, you tend to eat something spicy.  So here is an easy to make, ready in jiffy healthy snack, which can be made and stored for nearly a month.

         

Ingredients

½ kg thin flat rice flakes (patal poha)

1 cup groundnuts

½ cup mixed nuts like cashewnuts, badam, pista and Kismis (optional)

¼ cup roasted channa dal

1 tablespoon rai (mustard seeds)

1 tablespoon jeera (cumin seeds)

1 tablespoon Saunf

2 teaspoons white til

Some Ingredients

2 teaspoons haldi

3-4 strings of curry leaves

1 teaspoon hing

½ cup thinly cut slices of dried coconut

Salt and Powdered sugar to taste

½ cup Oil

Ingredients for green paste

½ cup dania (coriander) leaves (washed and air dried)

2-3 green chillies

5-6 garlic cloves

1” ginger

1 bulb garlic (optional)

1.    Make a paste of ingredients given for green paste. Don’t make a very fine paste. Keep it bit coarse. Don’t add water.

2.    Sieve the rice flakes (poha) to remove all powder or any dirt.

3.    In a kadai, dry roast the poha till crisp and keep aside.

Roasted Poha

4.   Take ½ cup oil in that kadai and fry the coconut pieces and keep aside.

5.    Similarly fry the dry fruits and groundnuts separately and keep them aside.

6.   Now add rai to the oil.

7.    After it starts to splutter, add jeera, saunf, hing and curry leaves.

8.   When the curry leaves becomes crisp add the green paste and stir till the raw smell of garlic goes away.

9.   Now add other ingredients like chana dal, til and haldi.

10. Now add the roasted items, poha, coconut pieces and nuts.

11.  Mix well.

12. Add salt and powdered sugar according to your taste.

13. Allow it to cool and then store it in an air tight container.

Ready to Eat

NOTE:

1.    You can make chiwda from kurmura or puffed rice in similar manner.

2.    If you don’t want to add garlic, it can be avoided.

Instant Dahi Wada

                

                   I am back to blogging after ages… I have neglected my food blog and I was dying to get back but something or other kept me away. I lacked the motivation, perhaps…

Then last month, my daughter's therapist Sujata & Smriti asked “why don’t you conduct the flameless cooking classes for kids?” It was what I needed. The reason to get back…

So here I am with one of the recipes of my 1^st Flameless cooking class.

This recipe reminds me of my childhood. As this was the instant snack my Mom used to make, after I came from school. Instant and healthy, ready in jiffy & tasty too…

So here is the recipe of Instant Dahi wada.

Preparation time: 15 min.                                            Serves: 2 People

Ingredients:

4 jeera butter

1 pack masala buttermilk

1 cup thick dahi/curd

Sugar to taste

Salt to taste

1 teaspoon red chilli powder

1 teaspoon chaat masala

Chopped corainder leaves for garnish

Method:

1.    Soak butter in the masala buttermilk for 5 minutes on each side or till they turn soft.

Jeera Butter N Buttermilk

Butter soaking all the flavour

Some more soaking

2.    Mix sugar and curd, till sugar melts. Add salt to taste.

3.    Now remove the butter and place in a plate. Pour sweet curd over it.

Dunked in Sweet curd

4.    Sprinkle chaat masala and red chilli powder over it.

Some spice

5.    Garnish with corinder leaves and serve.

Instant Dahi wada