Navratan Chivda#Alphabet Challenge

A combination of dried nuts blended with murmura, beaten rice, nylon sabudana and makhana, tasty and crunchy chivda.  A perfect accompaniment for tea and coffee or as an healthy and nutritious evening snack.

1 Cup = 250 Ml
Makes 1900 Grams
Ingredients
1 Cup (250 Grams) Nylon Sabudana
2½ Cups (200 Grams) Chivda Cornflakes
4 Cups Makhana / Foxnuts
2 Cups Poha
6 Cups Murmura / Puffed Rice
½ Cup Sliced Dried Coconut
¾ Cup Golden Raisins
¾ Cup Almonds
¾ Cup Cashewnuts
¾ Cup Dalia / Chutney Chana
1½ Cups Raw Peanuts
1 Cup Packed Curry Leaves
For The Tadka
4 Green Chillies - chopped
4 Dried Red chillies - deseeded & chopped
1 Teaspoons Pink Himalayan Salt
1 Teaspoon Kala Namak
2 Teaspoons Granulated Sugar
2 Teaspoons Sugar - powdered
2 Teaspoons Turmeric Powder
2 Teaspoons Red Chilly Powder
3 Tablespoons Oil

Method

In a large pan in batches dry roast the murmura /puffed rice till they are hot to touch. Keep aside in a large bowl.

In a same pan heat 2 tablespoon oil and fry the makhana/foxnuts on medium low flame till they are lightly toasted. Remove this in the bowl to the puffed rice.

Now in deep frying pan heat oil on medium high flame , when hot first fry the curry leaves till they are crispy. Remove and keep aside in an absorbent tissue paper.
Then add ¼ of the nylon sabudana in the oil and on high flame fry till they puffed (I fried each item in 4 batches ) remove them with a strainer and keep them on a kitchen towel to absorb any excess oil. In the same way fry the poha, cornflakes, keep all these on absorbent paper towels.

Then fry each nut separately, raisins, chutney chana, raw peanuts etc.
Crush the curry leaves and mix it well with the puffed rice.

Now mix all ingredients well. Since I did not have a big / super big bowl I divided theses in 4 parts and keep them in four bowls.

For The Tadka
In a small bowl mix all the salt, sugar and dry spices. 
I made the above quantity tadka 4 times. Each time added the same quantity of oil and spices, salt etc.

Heat oil in pan add the mustard seeds when they splutter add the green chillies and saute till they turn cripsy, then add in chopped dried red chillies and saute for a minute. Switch off the flame add in the dry spice mix and mix it well. Add this to one bowl of the navratan chivda and mix well taste for salt and sugar adjust according to your taste. Like wise I made 3 more times the tadka and mixed it with the other bowls of navratan chivda. 

Store in an airtight container this will remain good for 2 months, Enjoy!!

Labels: Chivda, Alphabet Challenge, Festival Sweets, Healthy snacks, Indian
Check here other Chivda recipes
Bhajke Pohe Chivda
Bhadang (Puffed Rice Chivda 

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Bhadang (Puffed Rice Chivda)

This is a very common and tasty snack that is always prepared in every Maharashtrian house.It is very simple and requires little oil. Its a very good snack. When garnished with finely chopped onion,tomatoes, coriander leaves and lemon juice, sev its converted into  bhel. You can prepare this snack and store it in airtight box for a month.  We love this snack and is prepared often in my  house. When I prepared this Bhadang my beta could not stop eating, as he was watching TV he kept on eating it, he loved it so much. 

Ingredients
5 Cups Murmura / Puffed Rice
1/2 Cup Peanuts
1/4 Cup Dalia
1/4 Cup Dry Coconut pieces

1/2 Cup Mixed dry fruits ( Almonds, Cashewnuts, Raisins)

3 Sprigs Curry Leaves
1 Teaspoon Mustard seed

1/4 Teaspoon Asafoetida

1 Teaspoon  Citric acid crystals

 25 Grams Chivda Masala

1 Teaspoon Chilly powder

Salt to Taste

1 Tablespoon Sugar

1/2 Cup Oil 

Method
Roast Puffed rice in a big pan till they crisp or microwave  it for a minute.

Heat oil in a big pan on medium flame  add the mustard seeds, when they crackle add the asafoetida then add the peanuts and fry till done , then add the coconut pieces and fry till brown. When they are fried, add the dry fruits, dalia , curry leaves and fry till the curry leaves are crisp. 

Add the chivda masala, chilly powder and fry well.  Add Puffed rice and mix well. Take off the heat. Add Salt, sugar and citric acid crystals mix well.  When it completely cools, store in an air tight container.  

This is my entry for the BM #48, theme Kid's Delight - Holiday Special Recipes. 
Labels: Festival Sweets, Kids delight, Blogging Marathon, Chivda  

Bhajke Pohe Chivda

Chivda is a always pepared in every Maharashtrian household and is had as an evening healthy snack.  This crispy beaten rice flavored with nuts, raisins etc., makes a delicious and healthy snack. 

I generally make this chivda many times in the year, but for festivals its a must do snack and it tastes more delicious than any other time. Each household has a different version and method of preparing this chivda. 

There are many types of it but this is a healthy and non fried version of it. The cooking process requires a bit of planning, so keep all the ingredients ready, this helps and is efficient too. 

Ingredients
250 Grams Bhajke Pohe
½ Cup Oil
2 Teaspoons Mustard seeds
15 Curry Leaves
1 Teaspoon Asafoetida
2 Teaspoons Turmeric powder
½ Cup Roasted Peanuts
½ Cup Dalia (Chutney Chana)
½ Cup Sliced Dried Coconut
¼ Cup Almonds
¼ Cup Cashewnuts
¼ Cup Raisins - Golden or Black
2 Teaspoons Sugar - powdered
1 Teaspoon Coriander powder
½ Teaspoon Cumin powder
1 Teaspoon Red Chilly flakes
1 Teaspoon Salt
½ Teaspoon Amchur powder

Method
Heat the oil in a large Kadai, add the mustard seeds when they splutter add the asafoetida, curry leaves and hinge fry till the curry leaves are crisp. Then fry one by one the coconut pieces, roasted peanuts, dal, almonds, cashewnuts and rasins in it. When well fried and brown add the chilly flakes, turmeric, coriander, cumin and amchur powder. Add the bhajke pohe and fry well till hot and crisp and crunchy add salt and stir well. Switch off the flame. When cooled add the sugar. Store in an airtight container. 

Labels: Poha, Festival Sweets, Healthy, Vegan, Kids delight, Chivda 

My Notes 

This Chivda can be stored for as long as 3-4 weeks if stored properly in dry airtight container.