This dish is for snacking. Is very light and good for you.
Ingredients:
Medium or fine rice flakes :400gms
Dried coconut whole: 1/2
Row peanuts: 1/2 cup
Roasted Bengal gram dal: 1 cup
Poppy seeds / khas khas: 2 table spoon
Sesame seeds: 2 table spoon
Cumin seeds: 1 table spoon
Mustard seeds: 1 table spoon
Oil: 100 - 150 ml
Turmeric powder: 1 table spoon
Salt to taste
Sugar powder: 3-4 table spoon (depending on taste)
Green chilies: 5-6
Curry leaves: handful
Chevda tastes good with thin rice flakes. However I have used medium rice flakes for this recipe.
Usually back home I have seen rice flakes are placed in sun for one whole day to get the moisture out of them. If I want to make sekelo chevdo back in London I can never dream to do so.
I decided to avoid this step and also it is time consuming in our busy life. I carefully checked it for any stones etc. Mixed roasted Bengal gram dal with it and sieve it in a siever with large holes.
Take dry coconut and take thin chips of it. Use a slicer, peeler or grater. Before you put them to oil keep in mind there cooking time is very low and if they turn dark brownish they will taste bitter.
In a pot heat 50-70ml oil on low heat.
In the same oil add peanuts on medium heat. Cook until peanuts are fried. Remove it from oil and spread it over rice flakes.
Take sugar and churn in into mixture to make sugar powder.
Wash green chilies and curry leaves. Pat dry them.
Cut chilies into small 1cm long pieces.
In another pot take 50-70ml oil. Once the oil is hot add poppy seeds, once it starts to splutter add sesame seeds, then cumin and mustard seeds.
If you want more flavour you can add clove and cinnamon stick along with cumin and mustard seeds.
Tip: If you are not sure how much salt and sugar to add don't rush in. Add little and after mixing up again add little bit.
While the whole thing is hot give it a good mix with hands.
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