DEEPAVALI 2022

 

 

 

 After two years of Covid lull, Deepavali was celebrated with great enthusiasm this year. I always prepare sweets and savories at home,as it gives me an immense pleasure and a sense of self satisfaction.I prepared three variants of savories- Pottukadalai murukku , Ribbon murukku and Suhala. For sweets,I made Adhirasam and Coconut burfi.Coconut burfi,is not in the frame,as I bartered it immediately with my friends and relatives as it has a short shelf life. I will be posting the recipe of the same soon. For more interesting recipes,keep watching this blog !

POHA CHIVDA

During nippy weather,I always crave for crispy,crunchy and deep fried snacks.I rummaged through my kitchen cupboard to find store bought or ready-to-eat snacks,but couldn't fine one. I decide to pull off with my go-to staple-  Flattened rice /poha. Poha chivda is a crispy evening time healthy snack,as it doesn't require much oil. This snack remains fresh for a week,when stocked in air tight and dry container.

 

 

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INGREDIENTS :

 

POHA / FLATTENED RICE ( Thin variant) - 2 CUPS

ROASTED GRAM DAL- 1/2 CUP

GROUNDNUTS- 3/4 CUP

CASHEW NUTS- 10-12 NOS

DRY MANGO POWDER- 1/2 TSP

GARAM MASALA POWDER- 3/4 TSP

RED CHILLI POWDER- 1/2 TSP

SALT TO TASTE

POWDERED SUGAR- 1 TSP

 

 FOR  TEMPERING :

 

OIL-  2 TSP

CUMIN SEEDS- 1 TSP

CURRY LEAVES- 2 SPRIGS

TURMERIC POWDER- 1/4 TSP

ASAFOETIDA- 1/4 TSP

PROCEDURE :

1. Dry roast flattened rice / poha and keep it aside.

2. Dry roast gram dal and ground nuts till crisp and keep it aside.

3. In a pan add oil and splutter cumin seeds,curry leaves and cashewnuts. Add asafoetida, turmeric powder,garam masala in oil and mix well and switch off.

4. Add all the roasted ingredients over the seasoning and toss well after adding salt and powdered .

5.At last sprinkle aamchur powder over it and mix well.

6. Store the contents in a dry,air-tight container.