Monday, March 30, 2020

Roasted Poha Chivda | Roasted Flattened Rice Mixture | નાયલોન પૌંવા નો ચેવડો

Thin flattened rice - 6 cup or 250 grams,
Oil - 1/3 cup,
Green chilli - 2,
Curry leaves - 8 - 10,
Asafetida - 1/2 tsp,
Peanuts - 1/2 cup,
Roasted bengal gram - 1/4 cup,
Cashew halves - 1/4 cup,
Sliced dry coconut - 1/4 cup,
Raisins - 1/4 cup,
Black raisins - 1/4 cup,
Sesame seeds - 1 tbsp,
Dry coriander seeds - 1 tsp,
Fennel seeds - 1 tbsp,
Dry mango poder - 1/2 - 3/4 tsp,
Black salt - 1/2 tsp,
Turmeric powder - 1 tsp,
Salt - to taste,
Powdered sugar - 2 - 3 tbsp,

Sieve thin flattened rice in a siever to remove powder.

In a pan, heat oil over medium low flame.

Add chopped green chilli along with curry leaves. Let it cook till they becomes crispy( Moisture of green chilli and curry leaves should be gone completely.).

Add asafetida followed with peanuts. Saute for few seconds.

Add roasted bengal gram and saute for few seconds.

Add cashew halves and saute for few seconds.

Now add sliced dry coconut and saute for few seconds.

Add sesame seeds, fennel seeds and dry coriander seeds. Saute well for few seconds.

Add raisins and black raisins. Again saute for few seconds more.

All ingredients turns into light golden brown in color.

Add turmeric powder, dry mango powder, salt and black salt. Mix well.

Now add sifted thin flattened rice. Turn the flame to lowest possible. Mix well. Stir gently and lightly  to prevent thin flattened rice from breaking.

Add powdered sugar and again mix gently.

Roast for 10 - 12 minutes over low to medium low flame till flattened rice becomes crispy and crunchy.

Now turn off the flame and remove from the heat. Let it cool down completely and store into an airtight container up to weeks.

Adjust amount of ingredients as per taste.
Add or omit any ingredients.

For video recipe

Wednesday, February 26, 2020

Pickled Lime | આથેલાં લીંબુ

Lime - 10 - 12,
Salt - 1/3 cup,
Turmeric powder - 1 tbsp,
Lime juice - 1/2 cup.

Wash and dry limes well.

Give each lime two cuts without breaking them in 4 parts, as per given below image.

In a mixing bowl, add salt along with turmeric power.

Mix well.

Stuff salt & turmeric mixture, about 1.5 to 2 tsp into each lime.

Transfer stuffed limes into airtight glass container.

Add remaining turmeric & salt mixture, if any left.

Add lime juice.

Cover lid and shake glass jar well. Let it set for 30 - 45 days. In between, shake glass jar 2 - 3 times in a week.

When it becomes very soft, it is ready to consume. Once limes are done, refrigerate and use.

This pickle is healthy and also oil & sugar free.
I used himalayan pink salt for healthier option.
This pickle is base recipe for any kind of lemon pickle.