Poha Chivda/poha no chevdo

This is a home made nasta good for tea time munching or school tiffin as a dry snacks. It is simple and tasty too. Deep fried or roasted both form of chivda can be made. Now a day red poha are also available.

Fried poha recipe

Ingredients:

oil for deep frying

poha 250g

green chili-finely chopped -2

curry leaves 8-10 pieces/1-2 stem

peanut 10-15 pieces

cashew 8-10 pieces

almond 8-10 piece

kismis/raisin 8-10 piece 

dry coconut-thin sliced 1/4 cup 

salt as per taste

sugar powder(optional) 1/2 teaspoon

turmeric powder 1/2 teaspoon

red chili powder(optional) 1/2 teaspoon

Method: 

Heat oil in frying pan. Fry poha with the help of strainer. Poha on frying will swell up, take it out and put on a kitchen towel to absorb extra oil. Fried poha feels crispy and crunchy too.

Now fry coconut, cashew, kismis, almond, curry leaves, green chili one by one and remove and let extra oil absorb.

Add salt, chili and turmeric powder. Add sugar if you like a mild sweet taste. Add fried dry fruits, coconut, green chili and curry leaves to poha and mix well. Taste and adjust the seasoning as needed.

Roasted version of poha chivda

Heat a thick bottom pan. Keep on a medium flame and roast poha till it becomes crispy. Keep it aside and allow it to cool.

Take oil in a pan, roast peanuts, almond, bengal gram, cashew, sliced coconut, raisin and keep them aside.

Take the pan with oil and heat. Add hing, red chili powder, turmeric powder, and add roasted poha. Add sugar and salt as per taste. Add roasted dry fruit, peanut, bengal gram, coconut and mix well.

Allow to cool. store in an airtight steel container. It will remain fresh for about 2 weeks.

Fried corn flakes chivda can be made in similar manner


Comments

Post a Comment

Popular posts from this blog

Sambhar

Sambhar is a South Indian dish. Sambhar is generally served with Vada, Rice, Idli, Dosa, and Uttapam. There will be many versions of Sambhar. I am sharing my mother's specialty sambhar. I am sure once you will make it, you will fall in love with this sambhar. Ingredients : Tuvar dal 1 cup Chana dak 1/4 cup MTR-sambhar masala 2 teaspoon Veggies-bottle gourd(finely chopped), tomato-chopped, drumstick 1-cut into 3-inch pieces each), carrot finely chopped, cabbage (1/2 cup), cauliflower -chopped florets (1/2 cup). onion-1 finely chopped Curry leaves 8-10 leaves oil 2 teaspoon hing pinch salt as per taste turmeric powder-1/2 teaspoon red chilli powder 1 teaspoon dhania powder 1 teaspoon green chilli1-2 finely chopped/paste dry red chilli 1-2 for tempering methi seeds Method : Rinse and soak the daal along for 15 minutes while preparing for other materials.  Pressure cook daal for 3 whistles. In same pressure cooker, boil drumstick in a separate bowl. Allow the pressure cooker to cool. C
Read more

Uttapam

Uttapam is a famous South Indian dish. It generally use batter available at south indain shop.(They are fresh and readily available). There are many versions of Uttapum. This is our version. It is a healthy kids version as it has veggies and panner and cheese too. It is served with green chutney, tomato chutney and coconut chutney. Sambhar with this Uttapum is optional. Sweet curd is optional to serve. Ingredients: Ready made batter of Uttapum-500ml veggies of choice(finely chopped onion, tomato, capsicum, grated carrot and beet root- about each 1/2 cups (cabbage, broccoli, red cabbage can also be added) grated cheese and panner-each half cup finely chopped coriander and green chilli-1/2 cup sambhar masala for prinkling-2-3 tablespoon gun powder for sprinkle-2-3 tablespoon butter 100gm salt to taste Method : Take nonstick tava and heat it. Once heated, slow down the flame and put a laddle of batter and spread . Keep it thick and about 5-6 inch of diameter. Sprinkle all veggies, cheese,
Read more

Thepla

 Thepla This Indian roti is a specialty of Saurashtra, Gujarat. It is simple but tricky while cooking. If not done well, it will not be of soft consistency. Generally this thepla are made while making dal-dhokli, and take away while travelling. Thepla goes well with potato ni suki bhaji and mango. It is eaten with mango pickle as an evening snack or in the break last also. Ingredients: Wheat flour 2 cups-10-15 pieces salt as needed red chilli powder 1 teaspoon turmeric powder 1/2 teaspoon carrom seeds 1/2-1 teaspoon oil-2 teaspoon and for cooking  Method:  Take wheat flour, add all spices and oil and mix well. Add water and knead a soft dough. Now make balls and roll as thin as you can(just like thin roti) using wheat flour while rolling. Now take tawa and heat it. Keep the flame on high and put thepla. turn to the other side as soon as you see the bubble on it. Apply oil turn on the other side and turn flame to medium. Press gently. Once done on both sides, take it from the tawa and a
Read more