Sneha's Recipe: 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

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.