Chivda

Festivals and marriage feasts seem incomplete without this spicy accompaniment. Chivda is the part of many Indian cuisines including Rajasthani, Marathi, Gujarati etc. They all make different varieties of Chivda using different recipes and ingredients each having its unique, tempting taste. Apart from being popular because of its spiciness, this snack is nutritious too. As it is made from parched rice or pohe which is a rich source of Iron and also its not too oily and is easy to digest.

The positive side of making this savoury is that it doesn't require meticulous preparations and can be ready in few minutes. This dish can be as simple as you keep it and can be as rich as u make it, by adding all the different dry fruits including cashew nuts, almonds, raisins etc.

I made chivda on this Diwali along with many other delicacies (whose recipes will follow in the coming posts) and both of us, me and my husband VG loved it so much that it was over just in 2 days.

Ingredients :

• Pohe/ parched rice : 1 cup
• Curry Leaves : 15-20
• Corriander Leaves : A handful
• Green Chillies : 2-3 (chopped)
• Red Chillis : 5-7
• Peanuts : 1/4 cup
• Almonds & Cashew nuts : 10-12
• Raisins : 10-15
• Salt to taste
• Sugar : 2-3 tsp
• Haldi : 2 tsp
• Oil for frying

Method :

1. Take oil in a wok for frying and fry all the ingredients including curry leaves, coriander leaves, green chillies, red chillies, peanuts, almonds and cashew nuts one by one and place them on kitchen tissue, so that extra oil gets soaked.


2. In the end fry Pohas, they will puff immediately.


3. Drain them on kitchen towel as well.


4. Now in a pan take all the fried ingredients along with raisins salt, sugar, and turmeric powder and mix them properly.


5. When cooled store in an air tight container.
   

This Recipe is also my entry for Rice Mela at Srivalli's Cooking 4 all Seasons .

Kadam Bhog

Kadam bhog is the delicacy which not only symbolizes the beginning of Hindu New Year but also celebrates the arrival of all new winter crops. This dish also known as Kadam Bhat or Annakut is the Rajasthani dish which is made on the day, just after Diwali. Popularly known as Ram Ram Ka din, on this day people make offerings of vegetables, lentils and rice in the temples all day and in the evening Kadam bhog is made using them and is distributed to everybody as prasad or bhog, as the name signifies. Even in houses this is the only food, which is made on that day. Taste of this recipe is undefinable and making this dish just after diwali seems logical too. As after having all the heavy and oily dishes all through the festive season, kadam bhog is a good relaxation for our tummys :)

Serves : 2

Ingredients :

• Rice : 3/4 cup
• Mong Dal : 1/4-1/2 cup
• Ghee : 2-3 tsp
• Cumin seeds : 1tsp
• Bay Leaves : 2-3
• Cinnamon Stick : 2"
• Cloves : 3-4
• Pepper corns : 3-4
• Carom Seeds(Ajwain) : 1tsp
• Asafoetida : a pinch
• Salt : To Taste
• Red Chilli Pd : 1- 11/2 tsp
• Turmeric Pd : 1tsp
• Corriander Pd : 1-2 tsp
• Grated Ginger
• Radish : 1/4 cup (cut into small cubes)
• Carrot : 1/4 cup (cut into small cubes)
• Pumpkin : 1/4 cup (cut into small cubes)
• Bottle Gourd (Lauki) : 1/4 cup (cut into small cubes)
• Tomato : 1 Chopped
• Spinach : 1 cup (chopped)
• Peas : 1/4 cup
• Green Chillies : 1-2 (chopped)
• Fresh coriander leaves : A handful (chopped)
• Lemon Juice

Method:

1. Soak Rice and dal for 15-20 mins.
2. Now in pressure cooker add ghee and when its warm add asafoetida, cumin seeds, bay leaves, cinnamon, pepper corns, cloves, carom seeds, ginger and green chillies.
3. Then add all the chopped vegetables and stir it well.
4. Now add red chilli pd, coriander pd, turmeric pd and salt and stir well.
5. Add 4 katories water and let it steam till 2-3 whistles.
6. When pressure cooker cools down add lemon juice and stir well.
7. Garnish with coriander leaves and serve piping hot.

P.S. Other vegetables can also be added like Brinjals, cauliflower, Sweet Potato etc. Adding Radish leaves will add a lot more taste to this recipe and potatoes should be avoided as they don't blend well with the actual taste of this dish and alters it greatly.

Kadam bhog is my entry for Rice Mela at Srivalli's Cooking 4 all Seasons