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.

Mixed Flour Buttery Chaklis

This crunchy snack is just as good at tea time as it is for a special occasion.Diwali is never complete without these. Traditional chaklis are made with a special chakli making mold.

Ingredients  
1 Cup Rice flour
2 Cups All purpose flour
1/2 Cup Moong dal soaked and cooked
1/4 Cup Ghee/Oil - melted
1 Tablespoon Butter - melted
1 Teaspoon Red Chilli powder
1/2 Teaspoon Cumin seeds - lightly roasted
1/2 Teaspoon Ajwain - lightly roasted
1/2 Teaspoon Sesame seeds - lightly roasted
Salt to taste
Warm water as required
Oil for deep frying
Method

Steam the All purpose flour (maida) for 10mins . Place a white cloth inside the container then add the flour. Cover with a lid. When steamed if will take the shape of the container (see pic above). Let it cool slightly then break into bits and spread it in a plate and leave it to cool completely. Pulse it in a mixer 3 times and the flour will just like it was before steamed. 

Mix the rice, all purpose flour and cooked dal along with the rest of the dry ingredients well. Then add the melted and hot ghee. Pour it, a little at a time into the flour and mix well. When all the ghee is used up, add warm water, a little at a time and keep kneading till it forms a smooth dough.

Taste dough and if necessary season with salt or spices to your taste. Fill some of the dough in a chakli mould and form chaklis.

Heat the oil in a pan on a medium flame. Deep fry the chaklis till golden. Drain on paper towels, cool and store in an air-tight container.  These Chaklis are so yum that you keep munching them non-stop.

For Tips on frying Chaklis - see here Bhajni Chaklis
You might also love to make these Chaklis
Butter Chaklis

Labels:Festival Sweets, Healthy, Moong dal, Kids delight

Whole Wheat Pear Muffins

Muffins with pears! This is what my friends said with I told them as they were enjoying it. These are made with ripe pears and whole wheat flour, these muffins are healthy and delicious.  These are prepared for the Blogging Marathon.

Ingredients

2 Eggs
1 Cup Fresh Yogurt
1 Cup plus 2 Tbsp light brown sugar
1/3 Cup Vegetable oil
2 Cups Whole Wheat Flour
1 1/2 Teaspoon Baking powder
1/2 Teaspoon Baking soda

1/8 Teaspoon Salt
1 Teaspoon Vanilla essence
2 large Pears -  peeled, cored and diced
1 Teaspoon Cinnamon powder

Method

Preheat the oven to 180 degrees.

Grease the muffin cups with oil or butter.

In a large mixing bowl, whisk together the eggs, yogurt, a cup of the brown sugar, and oil until smooth. Sift together the flour, baking powder, baking soda and salt. Add the dry ingredients into the bowl with the egg mixture. With a wooden spoon or spatula, gently mix together just until combined. Add the vanilla and diced pears and mix again. Spoon the batter into the prepared muffin cups, dividing it evenly among the cups. 

In a small bowl, mix together the remaining 2 Tbsp brown sugar and the cinnamon.  Sprinkle this mixture on top of the batter in each muffin cup. Bake the muffins about 15 to 20 minutes, or until a toothpick comes out clean. I wish you could smell these muffins in my kitchen right now. 

Cool the muffins in the pan for 5 minutes, then unmould and cool them the rest of the way on a rack. Serve warm or at room temperature.  I got 18 muffins.

These muffins are delicious! The crunchy topping is a perfect and soft. Enjoy these muffins for breakfast with a glass of cold milk or a steaming cup of coffee or anytime you feel like a snack.

Notes:
Use ones that are just starting to go soft and juicy. These will hold their shape during cooking and will dissolve in your mouth.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#45.


Labels: Cakes, Pears, Healthy, Kids delight, Blogging Marathon.




For other cake recipes check Recipe index.

Cucumber cake (Tausalli). Eggles, Vegan and Gluten free.

There are some delicacies which my mother and grandmother use to prepare that are traditional and so authentic and if I cook in the modern way it doesn’t bring that flavor. My mother use to make a cucumber cake called tavshe a type of ripe cucumber which is seen in the markets during the monsoons.

Mummy used to make this cake on the chula when all the cooking is over she use to place this on a mud plate called Khapri which is specially used for baking. She use to place cake vessel on this and again on the top would place another Khapri and light coals on top and keep it whole night on this fire. And Voila! this crusty cake would be ready in the morning for breakfast.

My mother would wash the rice then dry it and then grind it coarsely on the charat the ones that you see in movies where two women are grinding on a stone. But nowadays everything is available in the market, so we have started using idli rava. Our life and work is simplified. Our family was big so the quantity to prepare was also large. Then distribution to neighbours . But now we live in flats, live in nuclear families with hardly any interaction with our neighbours so the quantity to prepare is also small with all modern gadgets in our kitchen. But however, the taste differs from the one that my mother use to prepare, that particular taste I, would never be able to recreate with all the modern gadgets.

This particular cucumber is mainly used in the cake because it has more flesh and big seeds. The seeds in this cucumber are big and can easily be removed. This is a really delicious and nutritious, gluten free and a vegan cake . I prepare this cake every year during the Ganapati festival when this particular variety of cucumber is available in the market. So, when Srivalli our host of the Blogging Marathon had this theme Cakes, Muffins with Fruits and Vegetable, this is the cake that first came to mind, incidentally this is the season when you get this cucumber. The recipe is my mother's but I have made a few changes, ie added baking powder and baking soda. My mother never used this. 

Even if you find that the cake is dark brown or has a burnt effect do not worry it's this crust that gives taste and flavour to the cake.

My sisters also prepare this cake with a different recipe, they use egg. Will try that recipe next year. So here is the recipe.

Ingredients
3 Cups Idli rava
2.1/2 Cups  Cucumber - grated
2 Cups Freshly grated coconut
2 Cups Jaggery -  I used unrefined one.
3/4 cup ghee
1 Teaspoon Cardamom powder
1 Teaspoon Nutmeg powder
1 Teaspoon Baking powder
1 Teaspoon Baking soda
1/2 Teaspoon Salt to taste

Method
Wash the rice a couple of times till the water runs clear.
Wash and peel the cucumbers and cut them vertically, scoop out the pith (seeds). Grate the  cucumber and then lightly squeeze out the juice ( see notes).

In a big vessel add the  rice, jaggery, cucumber, coconut, salt and stir well till there are no lumps. Finally add the ghee and stir again till well incorporated and keep it for soaking minimum 4 - 5 hours.

  
Grease cake tin with ghee or butter. 

Preheat oven at 200 degrees C for about 10 minutes.

Add the cardamom and nutmeg powder to the batter and stir well. Then add the baking powder, baking soda and mix it properly.  Pour the batter into the prepared tin and decorate it with cashew nuts.  The cake is ready to bake.

Reduce the temperature of the oven to 180 degrees C  after 15 minutes and bake for approximately 1 hour 10 minutes (see notes) or till the knife, skewer inserted comes out clean.
Allow the to cool completely.  Cut it into pieces and serve.

This cake went in distribution to friends, my hubby takes this cake every year to office when I prepare it.  It makes me feel very happy and proud, how egoistic na! But who does not want appreciation, so I am no different.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#45.

Notes:

Taste the cucumber before you grate it,  if it's bitter do not use it.

Do not squeeze the cucumber of all the juice then the rice will not get enough moisture to soften.

Depending on the size of the tin, mositure in the cake batter and oven used the baking time may vary between 1 hour to 1 hour 20 minutes. 

You can't unmould this cake, so cut the desired pieces in the pan itself and gently lift it.

If you want a brown surface you can change the oven settings to the 'Broil/Grill' mode for the last 3 minutes (I did it),  brown crust  adds to the taste.

Adjust the jaggery to your taste. 

Labels : Cakes, Cucumber, Eggless, Gluten free, Vegan, Healthy, Blogging Marathon.

Kiwi Choco Muffins - Eggless

These Kiwi Choco Muffins are perfect for tiffin, brunch or a picnic. Soft and moist, these muffins have all the delicious flavor of the kiwi and choco chips. They  smell delicious while baking, that  it's a long wait for it to be out of the oven. I love muffins! Do you then try these muffins and you too will love them.

Ingredients

200 Grams Condense Milk

40 Grams Butter

1 Cup Kiwi Green or Gold

1/4 Cup Choco Chips

140 Grams All Purpose Flour

1.1/2 Teaspoon Baking powder

1/2 Teaspoon Baking soda

1 Teaspoon Water - if necessary

Method

Chop the kiwi in big pieces and keep aside. I used both kiwi green as well as gold.

Sieve the flour, baking powder and baking soda and keep aside.

In a bowl beat the condense milk and butter till light and color turns cream.  Then add the kiwi, all purpose flour and mix well, then add the choco chips ( reserve few for the topping).  Check the consistency of the batter and the  add the water and mix well.

Fill the muffin moulds and decorate it with choco chips , lightly press the choco chips with a spoon and then bake in  a preheated oven at 180 degrees for 20 - 25 minutes.

Then just take a muffin, a mug of coffee and simply relish the muffin enjoy!  because I did just that.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#45.

Labels: Cakes, Kiwi, Healthy, Kids delight, Blogging Marathon, Eggless, Chocolate Chip