Chivada Recipes
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.
CHIVADA
This is an Indian nibbler that is made with American substitutes. I got this recipe from my friend who is from the state of Kerala. Very good and she says it is just as good as the snack from home.
Provided by mandabears
Categories Lunch/Snacks
Time 20m
Yield 3 cups
Number Of Ingredients 7
Steps:
- Melt the butter or ghee.
- Add the salt, turmeric, cayenne pepper, and mustard seed.
- Heat spices until the mustard seeds pop.
- Turn off the heat.
- Place cereals in a large bowl.
- Stir in the butter mixture.
- Stir until all the cereal is completely coated.
Nutrition Facts : Calories 178.5, Fat 11.8, SaturatedFat 7.4, Cholesterol 30.5, Sodium 558.5, Carbohydrate 16.8, Fiber 0.4, Sugar 0.9, Protein 1.4
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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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- 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.
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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.
- Spread poha in a baking tray. Roast thick poha for 12 to 14 mins, thin poha for 5 to 6 mins at 250 F or 120 C. Shake or stir the poha halfway. I don't preheat the oven for this.
- Pour 1 tbsp oil to a small pan and heat it. Add peanuts and roast them on a medium heat until lightly golden.
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