Chivda - Namitha Tickare
Recipe:
Recipe:
250 gms Beaten Rice (Poha)1 tsp Mustard seeds (Rai/sarson)
1 tsp Cumin seeds (Jeera)
½ tsp Asafoetida (Hing)
20-30 Curry Leaves (Kadipatta)
1 Handful bunch of Coriander (Dhania), finely chopped
10-15 Garlic pods (Lehsun), slightly crushed to open the covering
1 cup Groundnuts (Shenga/mumphalli)
1 cup Roasted gram (Phutane)
1 tbsp Red chilli powder or as per your taste
Salt to taste Oil for deep frying the Beaten rice and for tempering (Almost ½ a litre)
1 Heat oil in a deep Vessel (Kadhai). When it is hot enough deep fry the crushed Garlic till it becomes a little crisp. Remove and keep aside to cool.2 Deep fry the chopped coriander till it becomes crisp. Remember that the coriander should be free of water or the oil will splutter on you when you put it in oil. So wash and dry the coriander well before hand to make it dry. Remove and keep aside to cool.
3 Deep Fry the Beaten rice (Poha) using a netted ladle (channi spoon). Put a little poha in the channi and then lower the channi in the oil while on high flame. When them are fried them come up. Take the channi up and drain the excess oil and keep on absorbent paper to absorb oil.
4 Make the tempering by taking 1 tbsp oil in a kadhai. When it is warm enough add the mustard and cumin seeds and wait till they splutter.
5 Add the Curry leaves and fry till they are crisp. Then add the fried garlic, groundnuts, roasted gram (phutane), asafoetida, fried coriander, red chilli powder and salt to taste. Add salt and chilli powder little so that u can add later if it’s less. Remember it’s better to add later than make it more.
6 Add this tempering to the fried poha and mix well with spoon so that the tempering is spread everywhere.
7 Allow it to cool fully and then you can store it in air tight container and have as required.
1 tsp Cumin seeds (Jeera)
½ tsp Asafoetida (Hing)
20-30 Curry Leaves (Kadipatta)
1 Handful bunch of Coriander (Dhania), finely chopped
10-15 Garlic pods (Lehsun), slightly crushed to open the covering
1 cup Groundnuts (Shenga/mumphalli)
1 cup Roasted gram (Phutane)
1 tbsp Red chilli powder or as per your taste
Salt to taste Oil for deep frying the Beaten rice and for tempering (Almost ½ a litre)
1 Heat oil in a deep Vessel (Kadhai). When it is hot enough deep fry the crushed Garlic till it becomes a little crisp. Remove and keep aside to cool.2 Deep fry the chopped coriander till it becomes crisp. Remember that the coriander should be free of water or the oil will splutter on you when you put it in oil. So wash and dry the coriander well before hand to make it dry. Remove and keep aside to cool.
3 Deep Fry the Beaten rice (Poha) using a netted ladle (channi spoon). Put a little poha in the channi and then lower the channi in the oil while on high flame. When them are fried them come up. Take the channi up and drain the excess oil and keep on absorbent paper to absorb oil.
4 Make the tempering by taking 1 tbsp oil in a kadhai. When it is warm enough add the mustard and cumin seeds and wait till they splutter.
5 Add the Curry leaves and fry till they are crisp. Then add the fried garlic, groundnuts, roasted gram (phutane), asafoetida, fried coriander, red chilli powder and salt to taste. Add salt and chilli powder little so that u can add later if it’s less. Remember it’s better to add later than make it more.
6 Add this tempering to the fried poha and mix well with spoon so that the tempering is spread everywhere.
7 Allow it to cool fully and then you can store it in air tight container and have as required.
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