Saturday, August 4, 2012

Boondi Chiwda

Tried and tasted by Nivedita
Hi All,
Festivals!!! Coming in a row... The kitchens are filled with aromatic flavors of sweets, namkeens and many more delicious snacks.
Today I am here with the recipe of Boondi Chiwda. Chiwda is a spicy crispy snack which goes well with a cup of tea, a very hot Bisibele Bath(Spicy Veg. and dal rice) or Upma.
The Boondi is prepared with gram flour. Here I have used the ready made packet of boondi. Haldiram's product is available at all the major shops. I used the local product.
I will try to give the home made recipe of Boondi  here soon.
Now, coming to the recipe,


Ingredients :
      Boondi - 250 gm(unsalted)
  1. 1.Oil - 1/4 cup
  2. Mustard seeds - 1 tbsp
  3. Cumin seeds - 1 tbsp
  4. Fresh Curry leaves - few
  5. Pea nuts - 1/4 cup
  6. Garlic - 10 to 12 big cloves, cleaned
  7. Dalia - 1/4 cup
  8. Poppy seeds - 1 tbsp(optional)
  9. Sesame seeds - 1 tbsp(optional)
  10. Dry coconut (thin shavings) - 2 tbsp
  11. Red dry chilly - 6 to 8
  12. Salt to taste
  13. Turmeric powder - 1 tsp
  14. Red chilly powder - 1 tsp
  15. Sugar - 1 tbsp



Keep all the ingredients ready in one place.
TAKE CARE TO ADD THE  INGREDIENTS ONE BY ONE AS I HAVE GIVEN.
Heat oil in a wide and thick bottomed kadai.
Add the mustard seeds, when splutter, add cumin seeds, curry leaves and pea nuts. Fry till the pea nuts are little golden.
Keep on adding other ingredients  till red chilly powder, slowly, keeping on stirring all the time. Once every thing is fried properly, remove from the heat. Add the sugar after few minutes. Allow it to cool.
Add the boondi and mix well. 
Store in a airtight jar.
It can be stored for a week or 10 days.

Keep Smiling,

Tuesday, July 31, 2012

Green chilly fries(Re posting)

Tried and tasted by Nivedita
Hi All,
All time favorite at home. Have with hot rice and dal, have with puran poli or holige or any sweet dish.. Make yogurt poha with it, just add it to the rasam... 
We love these fried chillies and we never forget to make these during summer and preserve it for the whole year.
Re posting the same for the event 

Green chilly fries


I
Coming to this recipe,  these type of green chillies are available only during February and March month. So it is perfect to prepare these in Summer as these chillies need sundry. 






Fresh long green chilly - 1 kilo
Fresh yogurt or curds - 1/2 kilo, adjust less or more as per required
Salt to taste
Hing - 1 tbsp or a pea nut size(crushed) if using hard hing
Long thick needle to slit the chillies

Wash the green chillies and dry with soft towel or cloth to remove any water. Slit all the chillies on one side so that the curd gets mixed.
Transfer the curd in a big plastic or glass bowl. 
Add salt and hing. Mix it well.
Add slit green chillies in to it and with a wooden spatula or bare hands(if you can bear the pain later :-)  ) mix the chillies with curds.
This should be prepared in the morning so that you can keep it to dry. 
Spread a thick cleaned plastic sheet in a place where there is lot of sun rays. Take only the chillies(leave the curds in a bowl itself and keep it covered)and spread these on the plastic sheet. Allow to dry till evening. In the evening, again put the chillies back into curds. Mix it properly and keep it till next morning. Again take only chillies and put to dry like previous day. Repeat it for 3 days. From 4th day, dry the chillies till they are totally dry. This may take 2 days depending on the weather. Once the chillies are dry, the color will also change to brown. 
Store in air tight container (good plastic or glass will be fine ). You can store it for a year also.
When ever required, take the chillies out and fry in hot oil. Use it with rice, chapati as a side dish.

                                        

Sending this to Kaveri's on going event "Event Announcement - Guest Hosting EP Series - Fenugreek Leaves and Green Chili in her blog Palakkad Chamayal which is the brain child of   Julie.
Keep Smiling,

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