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Thursday, March 29, 2012

Shallow fried Chivda - a healthy iron rich recipe for anemics

Arvind Mallya's Bhajjilo Phov (Fried Poha) using lot of nuts like peanuts, cashew, almonds and pistacho. Yummy!!!

As soon as I saw this picture and read the post in Konkani Coastal Cuisine & Beverages on Face Book, I remembered that every time I tried to do a shallow fried chivda in a microwave I ended up with the phov not being crispy like the deep fried one. After trying two or three times I gave up on microwave method and resorted making chivda only during Diwali festival as we get the bhatti roasted puffed up phov only during Diwali. I used to shallow fry this and keep it aside along with other chivda ingredients heat up a tablespoon oil (for one kg of  phov) and after tempering with mustard seeds, green chillies, asafoetida i used to just mix up all the ingredients and make a healthy chivda for the family.

Geeta Shenoy gave me Deepa Shenoy's a detailed Microwave recipe for Bhajjile Poha

  • Thin Poha (Atukulu) --- 1 cup
    Salt --- 1/2 tsp
    Oil --- 1/2 tblsn
    Mustard Seeds --- 1/2 tsp
    Peanuts --- 1 tblsn
    Dalia --- 3 tblsn
    Curry Leaves --- a few
    Red Chilly --- 2
    Green Chilly --2


    Add a cup of thin poha into a microwave-safe bowl.
    Microwave it for 1 minute.
    Give a good mix and again microwave it for a minute. The poha should by crispy and crunchy. Keep it aside.
    Add half a tsp of salt in a motar and crush it to a fine powder with the help of a pestle. Keep it aside.
    Heat 1 1/2 tsp of oil in a pan. Turn the heat to medium.
    Add 1/2 a tsp of mustard seeds,Curry leaves,Red chilly and let them splutter.
    Add a tblsn of peanuts and fry till done half.
    Add 3 tblsn of dalia, curry leaves and 3/4 th of crushed salt too.
    Roast dalia till done.
    Add a big pinch (half of the 1/4 tsp) to the pan. Stirfry for a while.
    Add microwaved thin poha.
    Stirfry for 2 minutes till the turmeric is well coated to the poha.
    Arvind Mallya's Oven Method :
    Heat oil for tempering, after spluttering tempering ingredients then add nuts and the phov after sauteing for 5 to 10 minutes. Spread the still soft in a cookie pan and bake oven at 350F/ 180C degrees for 30 min. Crispy healthy oven roasted chivda ready.

    Beaten rice flakes or poha is obtained by pounding treated rice with a iron pounder so rich in iron! Traditionally every konkani household used to have a iron wok or kaili alongwith other brass vessels may be they used iron wok to add iron content to the food.

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