Now this chivda is loved so much that it can be had at any point in a day. It can be eaten as it is or along with grated veggies like carrot, capsicum,tomato,grated coconut or even with dahi or curd, with sev. along with a hot cup of chai or coffee is something we can relish and enjoy, at the same time it can be enjoyed by the family and even kids. In fact like maggi moments we have a lot of Poha moments.. if you can understand this sentiment and agree to it, i am sure it would have brought a smile along with your memory attached.
Owing to the simplicity of its making and never ceasing to get fed up with eating this it is made in our homes where the new batch is made even before the current batch has touched the ground in the container.
This is prepared in large batches even during wedding season, upanayana etc and even large number of guests are expected.It is customary to pack them as a part of return gift during the wedding and most of them get compliments and recipe and method of making requests if a tastier version is served.Like i said it is so versatile it fits all occassions even the upvas days and days of fast this dish is relished and eaten.
Now as diwali is right around the corner, this is generally served essentially as a part of fharaal/snacks had with various other savouries and sweets during the home visits at the time. a large variety of them are also in the making with variations here and there.
The yellow colour poha chivda is also equally tasty with out chilli powder and added is garlic and garam masala to enhance the taste.
I will surely update that recipe as soon as i make one.
https://www.youtube.com/watch?v=tLn52U1hBgQhttps://www.youtube.com/watch?v=tLn52U1hBgQ
let us see how to make this.
Ingredients:\
Oil - refined/ sunflower oil
Mustard seeds- 2tbsp
Jeera seeds- 3tbsp
Turmeric- 2-3 tbsp
Curry leaves
Hing
Dry red chilli/ sundried salted chilli-2-3
Fried grams- 3-4 tbsp or as much as needed.
Ground nuts- 3-4 tbsp
Dry fruits
salt
Chilli powder
Sambar powder/Masala powder/Gun powder- as per taste
Sesame seeds
Dry coconut chopped thin and long
Poha/beaten rice/ flattened rice - Thin variety
Method:
- Take oil in a deep pan allow to heat, add mustard, jeera,turmeric, asaefoetida,curry leaves,dry red chilli, fried grams, ground nuts, coconut pieces thinly sliced dry fruits and roast them well.
- Put the flame off and after a while add cleaned thin poha , salt, chilli powder, masala powder and mix well.
- To get crispy poha, reheat the mixture on medium flame and with continuous monitoring. keep on mixing until crisp . put the flame off and allow to cool in the same pan and once cooled transfer to a air tight container.
- This can be easily stored even upto a month.
Comments
Post a Comment