Chiwda Recipe

October 13, 2011

Ingredients:

Oil : – 30 gms

Moong dal: – 20 gms

Currants : – ¼ cup

Salt : – as per taste

Date sugar : – 2 tea spoon

Raisins: – ¼ cup

Sev (noodles) : – ¼ cup deep fried noodles

Curry Leaves: – 15-20 leaves

Fennel seeds : – 1 tea spoon

Dates : – ¼ cup

Pine nuts: – ¼ cup

Halves cashew : – 1/3 cup

Helves peanuts: – 1/3 cup

Pistachio : – ¼ cup

Almond : – ¼ cup

Poha : – 50 gms

Pumpkin seeds: – ¼ cup

Coriander leaves : – 3 tea spoon

Green chili : – 3-4 (sliced)

Method of preparation

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  1. Take a bid pan. Add the oil into it and then keep it on a medium heat.
  2. Riddle the peanuts and ad it into the oil and keep the gas on low heat.
  3. Keep it on the low heat till it become brown, then keep it in paper so that it can be drain.
  4. Separately almonds, pumpkin seeds, pine nuts, pistachios, cashews and keep the same on the pepper from draining
  5. Paddle the nuts and pepper then keep into the towels to remove the oil from it.
  6. Take bowl and keep all the nuts into it.
  7. Now on the high heat keep the oil and then add chilies. After some time lower the hit and fry the chilies well till it become crispy
  8. Add the chilies to the pepper towel to and drain it till it comes into crispy.
  9. Add the chilies to the paper towels so that it you can drain it properly.
  10. Add the coriander, curry leaves and fennel seeds into the pan and then fry it all things becomes crispy
  11. Drain the above material.
  12. Include the half of the poha into the pan keep the heat low and fry it for a minute so that oil can be properly mixed with the poha and it color should become yellow.
  13. Then again add the remaining poha so that it can absorb the remaining oil.
  14. Then add the half oh the poha into the nuts and mix it well.
  15. Mix all the things like sugar, salt, currants, raisings and other spices.
  16. Then add the dried fruits into the other half of the poha and mix it properly.
  17. Add both half of into one and mix it properly.
  18. Cool it and then you can keep it for two months.

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