Sabudana Poha Chiwada

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

This chiwada is so easy to make and a sure shot success recipe :) Even when I was small i loved this chiwada the most, for it was light and tasty. Now i love it even more for it is so easy to make too :) I am going to be making this regularly :)


Ingredients
100g Sabudana Poha
1 Cup Peanuts
2.5 Spoon Red Chilli Powder
1 Spoon Jeera Powder
1 Spoon Sugar
1 Spoon Salt
Oil

Method

• In a mixie add in red chilli powder, sugar, salt, jeera powder and grind till fine powder. Add this to a big bowl
• Heat oil in a pan and fry the peanuts till light brown. Add them to the spice mixture in bowl and stir
• In the same oil fry sabudana poha, few at a time. After each batch is fried add it immediately to the spice mixture an give it a stir.

Notes
Add in pohe immediately to the spice mixture after you take out of oil, otherwise the spice wont stick to the poha and it wouldn't get the taste.

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Thick Poha Chivada

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

Chivada (Mixture) in general is weak point for all most everyone i guess :) This one is very common preparation we end up preparing. Even more than one with thin poha (though i like that one too).


Ingredients
2 Cup Thick Poha
2.5 Spoon Red Chilli Powder
1/4 Spoon Sesame Seeds
1/4 Spoon Jeera
1/2 Cup Peanuts
1/4 Cup Pootane Daal(Chanaa Daal)
1.5 Spoon Sugar
7-8 Curry Leaves
4 Spoon Cashews
4 Spoon Raisins
1/4 Spoon Mustard
A pinch of Asafoetida
Salt to taste
Oil

Method

• Roast jeera and sesame seeds over low flame for around 3-4 minutes
• Dry grind jeera, sesame seeds and sugar to form fine powder
• In a big pan, mix the above powder, 2 spoon of red chilli powder, cashews, raisins and salt to taste. Mix well
• In a pan heat oil over medium flame
• Fry pohas in small batches by adding them in another strainer (steel or aluminium one) which is dipped in the hot oil
• Drain them on the kitchen towel and keep adding them to the above masala mixture when 2-3 batches are on towel. Mix well
• When pohas are fried completely, strain out the remaining oil and heat it in a pan (around 2-3 spoon)
• Fry groundnut till they turn reddish in it. Keep them aside.
• In same oil, add mustard and let it splutter.
• Add Asafoetida, curry leaves and futaane daal(chanaa daal) and roast it for around 2 minutes.
• Add in fried groundnuts and remaining 1/2 spoon of red chilli powder and add this mixture to the chivada mixture prepared earlier. Mix well.

Notes
Use litte oil at a time and add some more oil when half way though. The oil turns black after frying poha, so it would help in reducing the remaining quantity that we need to throw away.
Using strainer helps in taking out pohas easily after they are fried.
I drained the fried pohas over kitchen towel so that it can soak out oil, but one must make sure to transfer them to masala mixture when it is warm and before it cools down

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Set Dosa

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

My love for set dosa started the very first day i ate it in bangalore. I just love this fluffy thick dosa served in set of three medium sized ones. Finally I did some research for recipe. Most of them were using soda which i didnt want to use. Also found out that they use poha in it. So adapted those ingredients to the my dosa recipe. Outcome was awesome :) Infact I made it like 2 weeks back and before I could click photos, they were over :) And already been asked for repeat. So this week I prepared it again and first thing I did was click the snap :)


Ingredients
2 Cup Rice
1 Cup Idly Rawa
3/4 Cup Udid Daal
1 Cup Poha
1 Spoon Methi Seeds
Salt to taste
Oil

Method

• Soak Rice, Idly rawa, udid daal and methi seeds seperately in the morning.
• In the evening soak poha for an hour
• Grind the rice to fine paste.
• Mix udid daal and Methi seeds and grind it to fine paste.
• Grind the idly rawa to form fine paste
• Grind Poha as well to the paste.
• Mix all these pastes really well and keep in warm place overnight
• Next day morning, add salt and water enough to make free flowing consistency. Mix well.
• Heat tawa on low-medium flame.
• Sprinkle few drops of oil and pour a cup of batter.
• When the one side is one, sprinkle couple of drops on top of the dosa and flip it to cook the other side.
• When the other side too turns light brown, take it out and serve.

Notes
This dosa is normally served with mixed vegetable, but i dont like it at all so instead i served it with peanut-curd chutney without using optional items. It went well.

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Kanda(Onion) Pohe

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

Lot of friends had been asking for easy breakfast recipies.. I mean some simple yet tasty day today breakfast recipies. So here I am posting recipe for simple yet delicious maharashtrian breakfast/snacks.. This item is so common that whenever people get unexpected guest or there is "Ladaki Dikhana" program at ones place this is must :)


Ingredients
2 Cup Pohe
1/2 Cup Muttor
1 Onion
A pinch of Turmeric Powder
1/4 Spoon Mustard
1/4 Spoon Jeera
4 Green Chillies
4 Spoon Grated fresh Coconut
4 Spoon Corriander leaves
Salt to taste
Oil

Method

• Wash the pohes and drain out excess water. Keep aside.
• Heat oil and let mustard and jeera splutter in it
• Add chopped green chillies and fry for a minute
• Add onions and cook them till they are translucent
• Add turmeric powder and cook for a minute
• Add washed poha and muttor in it adn mix well.
• Cover it and cook for couple of minute
• Open the lid, mix well, add salt to taste and again cover and cook covered for 3-4 minutes on low flame.
• Garnish with grated coconut and finely chopped corriander leaves and serve

Notes
Washing pohes and keep aside at first is important. It gives enough time for pohas to soak in the washed water to become soft. If you find your pohas are not enough soft just sprinkly little water before covering and cooking. But I never needed this if I washed them at first place. Dont forget to remove excess water. Washed water is just enough for them to be perfect soft.
Instead of muttor you can add groundnuts in the oil before adding pohas and fry them well. These are also tastier and ajoy's favourite. But authentic pohas are with muttor :) and I love them that way.
You can also add 1/2 cup potato cubes in oil and cook them before adding Pohas to it to get Kanda(Onion) Batata(Potato) Pohe :)

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