MAHARASHTRIYAN CHIVDA
Sunday, September 14th, 2008
It is a tasty salty preparation easy to make, easy to digest and easy on pocket too. In India, maharashtriyan families like it much.
INGREDIENTS-
Fine poha 400gms
Pure ghee or cooking oil; 30 to 50ml.
Turmeric powder 2tsp
Salt one tsp
Coriander whole 3-4 tsp
Curry leaves 40 to 50
Ginger crushed 3-4tsp
Crushed green chilies to your taste
PROCESS-
Mix well all the ingredients using your both hands in a kadhai. Put the kadhai on full flame for two minutes then on lowest flame. Keep turning the material again and again so that it could not be over heated at bottom of the kadhai. When you are tired of this, take the help of other family members or put off the flame. The whole process will take about 30 minutes. When the contents are crispy, crunchy and good in taste the process is over.
Now the maharashtriyan chivda is ready. You can eat it all alone or with onion, salads, chutneys, tomato sauce, curd, or mixing with sev or other namkeens too.
This was the simple process; alternatively you can also make it by tempering process. In tempering, firstly heat up ghee or oil, now mix finely crushed onion, temper it to golden brown, add cumin seeds 2tsp, mustered seeds 1tsp, curry leaves. Temper it, then mix rest of the material and do as per the process written above.