Chivada Food
CHIVDA RECIPE: HOW TO MAKE CHIVDA RECIPE AT HOME | HOMEMADE CHIVDA RECIPE - TIMES FOOD
Chivda is the most savoured snack recipe of all time. This sweet yet savoury snack recipe is prepared with fried cashews, golden raisins, rice poha, peanuts and coconut slices. This easy Chivda Recipe is a perfect tea time snack and you can also prepare it for kitty parties and office pot lucks. Chivda is usually eaten as a breakfast recipe and paired with green chutney. It is also a popular Diwali snack that people make at home. This homemade Chivda recipe is easy-to-make and tastes great too. Chivda has a balanced flavour of sweet and spice, which makes it an ideal snack for your kids and family. Prepare Chivda and munch on the goodness of flavours with your family and friends. To give this Chivda recipe an extra zing, squeeze lemon on top of it and pair it with a piping hot cup of tea. This traditional recipe is also one of the easiest recipes to put together, especially when you have sudden guests dropping by and you are not in a mood to make much efforts to prepare this dish. What makes it even more interesting is the fusion of crunchy poha, finely chopped veggies, spices and herbs. So, don your chef's hat and try this delectable dish today itself.
Provided by TNN
Categories Appetizers
Time 25m
Yield 8
Number Of Ingredients 17
Steps:
- Take a deep pan and heat oil on a medium flame. When oil is heated, immerse the rice poha in the pan with a fine sieve. Deep-fry rice poha on a medium flame, until they become crisp.
- Meanwhile, rinse curry leaves, cashews and raisins separately in water. Then place them on a kitchen towel to dry. Once done, transfer them to different bowls and keep them aside.
- Do not overheat poha. When it is finely cooked, transfer it to the towel-lined plate and let it cool for a few seconds. Next fry chana dal till they become crisp and golden. Deep-fry for few seconds.
- When dal and poha is fried, fry peanuts, cashews, raisins, sliced coconut along with curry leaves. Fry the ingredients for a minute and then remove them and place them on a paper towel.
- Now, take a large pan and heat a tbsp of oil on medium flame. Cook mustard seeds till they flutter and then add cumin and sesame seeds. Cook for a few seconds till the sesame seeds pop and change colour.
- Once done, remove it from the stove and add red chilli and turmeric powder. Also add a pinch of asafoetida. Mix the spices well. Stir well and add sugar and salt.
- Toss the ingredients well. Once done, take fried curry leaves and crush them on the chivda mixture and cook the chivda for another 2 minutes on a low flame.
- Remove it from the flame and let it cool down completely. Do try this recipe, rate it and let us know how it turned out to be.
Nutrition Facts : ServingSize 1 bowl, Calories 819 cal
CORN FLAKES CHIVDA (SPICY INDIAN SNACK MIX)
A great Indian snack to be enjoyed at any time. Use your imagination when it comes to the nuts and seeds. I vary the selection from among cashews, peanuts, walnuts, pistachios, shelled sunflower or pumpkin seeds, but almost anything goes here if you have favorites. The last time I made these, I added fresh curry leaves and dried kiwi (small dice) and it was wonderful! I'm pretty sure you can toss in any dried fruit here in place of, or addition to, the raisins. Store in airtight container for up to 2 weeks. We usually double the cumin, nuts and seeds because...... well, because we're pigs. ;)
Provided by Sandi From CA
Categories Lunch/Snacks
Time 13m
Yield 3 1/2 cups, 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a pan and add cumin seeds. Wait until they sizzle, then toss in the raisins (or other dried fruit pieces) and nuts. Stir a minute.
- Keep on very low heat and stir in the chili powder, turmeric powder, salt and sugar.
- Mix in the lime juice, keeping your face averted because the oil will splatter.
- Finally gently fold in the cornflakes over low heat for about 3-4 minutes until the cornflakes are well coated with the spice blend. Cool completely before storing in an airtight container at room temperature.
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- Heat oil for deep frying in a small pan or tadka pan. I have used a tadka pan. Alternatively you could use a wide pan and use a fine sieve ladle to fry the nuts.
- Heat ½ tablespoon of oil in the same pan or kadai in which the poha flakes were roasted. Lower the flame. Add curry leaves, green chilies and a generous pinch of asafoetida.
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- Heat 1 cup oil on a medium heat in a small deep fry pan. You will need a fine hole skimmer to remove the fried poha. Keep this ready.
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