FESTIVE RECIPES -CHIVDA TYPE 1(THICK FLATTENED  RICE  FLAKES)

Directions

• Measure all the above ingredients thoroughly before using them.
• While roasting all the ingredients, please roast on sim or medium flame to avoid blackening or burning.
• While roasting curry leaves and green chilies, roast in minimum oil and avoid any changes in the colour to retain its fresh, green taste.
• It is important to use a heavy bottom ,pan,utensil or kadhai to avoid burning or blackening.
• Heat the pan,when it is well heated,reduce the flame. Start adding the ingredients to it one by one
• 1st add the peanuts and roast them for not more then two minutes, remove in a plate (Keep a kitchen towel before hand on the plate)
• Repeat this process, with all the ingredients except the grated coconut, cashew and almond
• Then add all the spices like cumin, seeds,mustard seeds , asafoetida to it,add green chilies and curry leaves ( Remember the goal is to make them crispy without changing its color or taste)
  
• Add Raisins but remove it real quick to avoid making it over plum.
• Now add turmeric, sugar powder ,salt as per your taste and stir well.
• MIXING:
• Mix all of the ingredients, (Add Red chili powder too if you want a red chiwda, heat in the pan or kadhai on medium flame for two minutes.
• Now add the roasted, flattened poha to the above mix till it gently and evenly gets coated with the above spices and nut mix.
• You can allow to cook for 2 to 3 minutes on simmer to re- heat the entire mix to ensure even coating.
• Your Chivda is ready to be eaten. ( While storing the Chivda, remember to use air tight containers, and allow the Chivda to completely cool down,otherwise the steam will make the Chivda soggy in the container)