Monday, October 27, 2014

Thin Poha Chivada

Traditionally in Maharashtrian homes, Poha Chivada is made in two ways, viz. one by deep frying the thick Poha and one by dry roasting Thin Poha, which is also a low fat version. It is generally served with Tea or during afternoon snacking. It is a must in Maharashtrian homes during Diwali. 

Approx. Time: 1 hour

For the Chivada
1 Kg Thin Poha (Flattened Rice)
1 cup Peanuts
1 cup Roasted Gram (Dala/Daliya)
1 Cup Dried Coconut slices
1/4 cup Cashew Nuts
1 tspn Sugar
Salt to taste

For the Tempering:
Half cup Oil
1 tspn Mustard Seeds
1/2 tspn Asafoetida
1 tspn Turmeric Powder,
12 finely chopped Green Chilies
2 springs Curry Leaves

Take Poha in a pan and dry roast it on medium flame till it becomes crisp. Stir continuously to avoid buring. Alternatively, you may microwave small lots of Thin Poha for approx. 1 + 1 minute for each lot. Transfer it in a bowl and allow it to cool. The Poha will become crispy after some time. 

Then take oil in a pan and heat it on medium flame. Simultaneously fry the Peanuts, Roasted Gram, dried Coconut slices and cashew nuts in the oil. Drain and transfer it to other bowl. 

Now in the same Oil add the Mustard seeds. Once it starts spluttering, add asafoetida, Turmeric Powder, chopped Green Chillies and Curry leaves. Saute it for a minute and add fried Peanuts, Gram, Coconut Slices and Cashews. Mix well and add dry roasted Poha to the mixture. Turn the flame to low and mix well. At the end add Salt and Sugar to the Chivada. Cool it and store it in an airtight container. It can be stored outside refrigerator for approx. a month. 

1. Sun-drying of Poha before making Chivada helps in reducing breakage of Poha during dry roasting.
2. Sugar should be added in the end only to avoid caramalization.
3. The Chivada can be flavoured with Garlic by adding finely chopped Garlic in the tempering. You may also add a pinch of Garam Masala / Coriander- Cumin Powder to the tempering.
4. You may also add Puffed Rice to Chivada. It should be dry roasted and to be added along with Poha.

Stepwise Pictorial:
Stepwise Pictorial is not available for this post.Regret for the same.

Sunday, October 19, 2014

Rava Laddu

Rava Ladu or Semolina Laddus is a traditional maharashtrian recipe which can be made in many different ways, but the basic two recipes include 'Paakatle Ladu' (Laddus cooked in Sugar Syrup) and 'Baithe Ladu' (Made with Sugar powder). I have also added freshly grated coconut as an additional ingredient. This is my first Diwali Faral recipe for the year 2014.

Approx. Time: 1 & 1/2 hour
Approx. Yield: 25 Laddus

For Laddus
4 cups Fine Rava (Fine Semolina)
1 and 1/2 cup Ghee 
1 and 1/2 cup Fresh Grated Coconut
3-4 tbspns Raisins

For Sugar Syrup:
3 and 1/2 cups Sugar
1 & 1/2 cups Water
1 tspn Cardamom powder
3 tbspns Almonds & Pistachio Flakes

For Sugar Syrup:
Take 3 & 1/2 cups sugar in a pan. Add 1 and 1/2 cups of water in it. Heat it on medium flame till it gets single string consistency. To check whether the Sugar Syrup has reached single  thread consistency, take a drop of Sugar Syrup between thumb and forefinger. When separated, you will find a single thread between thumb and forefinger. This indicates that Sugar Syurp of Single Thread Consistency is ready. (If you are planning to add Mava or Khoa, you may further cook it till you get multiple thread consistency). Add Cardamom Powder and Almonds and Pistachio Flakes to the Syrup.

For Laddus:
Mix the Ghee and Semolina in a pan.  Roast Ghee and Semolina mixture on low flame till it slightly changes its colour. This process takes approx. 45 minutes. When the Semolina starts releasing aroma add grated coconut to the mixture and saute it for further 10 minutes. Then pour Sugar Syrup into the mixture. Turn off the flame and add some raisins also. Allow the mixture to cool. It will take approx half an hour for cooling. After cooling make medium size balls. These Laddus can be stored for 8-10 days outside refrigerator.

1. You may also add Mava (Khoa) to the mixture, however in that case the Sugar Syrup should be cooked till multiple thread consistency.
2. Please ensure not to overcook the Sugar Syrup as it may lead to drying of the mixture after cooling. In case the mixture is dried, then make some additional Sugar Syrup with equal portion of Sugar and Water and pour it on the mixture.


Sending this entry to the event Dish it Out - Diwali Bash

Sunday, October 12, 2014

Jaipuri Chaat

Every region has its own versions of Chaats as well as their own specialities. Chaat made from Vadi / Pakodi is a popular street food in Jaipur. This is made from different types of pulses and hence healthy also. 

Preparation Time: 35-45 mins (excluding pre-preparation)
Servings: 4 people

For the Vadi / Pakodi
1 cup Urad Dal 
1 cup Chilti Moong Dal 
1 cup Masoor Dal
4-5 chopped Green chillies
1/2 cup chopped Coriander 
salt to taste
1/2 tspn Fruit Salt / Soda Bi-Carb
Oil for deep frying

For Jaipuri Chaat:
Fried Pakodi / Vadi
1 tspn Masala Chana Dal (Spicy Fried Dal)
1 tspn crushed Papdi (Puri)
1 tspn boiled Moong (Whole Green Gram)
1 Cup Kajur Imli Chutney (Sweet Tamarind Chutney) 
1/2 Cup Green Chutney (Coriander-Mint Chutney)
1/2 cup chopped Onions
1/2 cup chopped Tomatoes
1/2 cup chopped Cucumber
1/2 cup Tomato Sev or Sev
Salt to taste
1 Cup Curds

For Garnishing:
Cumin Powder (Jeera Powder)
Red Chilli Powder
Tomato Sev
Papdi (Puri)
Fried Chana Dal 
Chopped Coriander leaves

For the pakodi
Wash and soak all the dals for minimum 3 hours in water. After soaking, remove the excess water. Add green Chillies and Salt to the dal. Transfer it into a grinder and grind it to a coarse batter. Ensure that very less amount of water is used to grind the dals. After grinding the mixture, transfer it into a bowl and add chopped coriander. Mix well and set it aside for 10 minutes. Just before frying add fruit Salt or Soa bi-Card to the mixture.Now heat oil in a frying pan and drop a spoonful of prepared dal mixture into the Oil. Deep fry the Pakodi / Vadi till it turns brown in colour. Drain it on an absorbent paper.Then Cut the Vadi / Pakodi into small pieces and keep aside. 

To make Jaipuri Chaat

Take some pakodis in a mixing bowl. Then add Masala Chana Dal, Crushed Papdi, Boiled Moong, Green Chutney, Sweet Chutney, Onions, Tomatoes, Cucumber and Tomato Sev and mix well. Transfer it in a Serving bowl. Pour the Curds on it. Decorate it with Cumin Powder, Red Chilli Powder and Salt to taste. Spread the Tomato Sev  and Masala chana Daal around the edges of bowl. Garnish it with Coriander leaves and Papdi. Repeat the same process to make some more servings with the balance ingredients. Serve immediately.

You may also use Garlic Chutney to enhance the flavour.
In case Chilti Dal is not available, you may use regular Yellow Moong Dal also. 

Stepwise Pictures:

Related Posts Plugin for WordPress, Blogger...