Poha Chivda is a famous namkeen / farsaan in Gujarat. It is again of two types viz thick and thin poha. Namkeen can be made of both the types of poha. The only difference is, thick poha namkeen is deep fried mixed with variety of dry fruits. Thin poha namkeen is roasted mixed with nuts and dry fruits. This namkeen can be stored for almost a month in an air tight container.
You may like other gujarati recipes here
- Thin Poha – ½ kg
- Ground nuts / sing dana / mungfali dana – ½ cup
- Dried coconut slices – ½ cup
- Cashews – 1/3 cup (slit to half)
- Raisins – 1/3 cup
- Green Chillies – 8 nos. (cut into long slits)
- Sugar – 1 tsp
- Mustard deeds / Raii – ½ tsp
- Salt – to taste
- Turmeric Powder – ½ tsp
- Chaat Masala – ½ tsp
- Black Salt – ½ tsp
- Lemon Juice – 2 lemons
- Oil – ½ cup
- Dry roast poha in microwave for 1 min.
- Heat oil in a heavy bottom wok and fry ground nuts, cashew nuts, dry coconut slices, green chillies , and raisins separately.
- Fry each variety separately until done and add to the roasted poha.
- Deep fry the raisins until they just bulge, else they will become tough.
- Deep fry the green chillies until they are crisp and maintain their green color.
- In the same oil, then add mustard seeds. Allow them to crackle. Close the flame and then add sugar, salt, black salt, chaat masala, turmeric powder and lemon juice. Mix well and add to the roasted poha.
- Mix thoroughly. Adjust the seasoning, if required.
- Allow it to cool at room temperature and then store in an air tight container.
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Aaloo tikki burger is famous amongst kids. They like it a lot. Well it is famous amongst youngsters as well. Whenever I have carving for tikki or burger, I make this easy burger recipe with easily available ingredients in my kitchen.
This aaloo tikki burger is complete Indian style with tamarind chutney, coriander chutney in it. To make it healthy, I have used few veggies like capsicum and peas. Cucumber, tomato and onion are used as toppings. This tastes good with tomato ketchup. To make it more healthy, the tikkis are shallow fried on a nonstick griddle. Generally the tikkis in the burgers (available in streets) are deep fried which adds on to the calories.
Let’s start with the recipe:
Ingredients for Tikki:
- Potato – 4 (boiled, peeled, mashed)
- Peas – ¼ cup (boiled and mashed)
- Capsicum – ½ (finely chopped)
- Onion – 1 medium (chopped)
- Green chilli – 2 (finely chopped)
- Bread crum – ½ cup (almost of three bread slices)
- Coriander leaves – few (finely chopped)
- Red chilli powder – ¼ tsp
- Dry Mango Powder – ¼ tsp
- Coriander powder – ¼ tsp
- Salt – to taste
- Boil the potatoes, peel the skin and mash in a big bowl.
- Boil the peas in an open pan for five minutes, drain the water and add to the mashed potatoes.
- Add finely chopped capsicum and onion
- Add bread crums and chopped coriander leaves. Now add other spices.
- Mix them thoroughly to make a firm concrete mixture.
- Divide the mixture into six balls of equal size.
- Press each potato ball between the palms to make the tikki.
- Heat the non stick griddle, dizzle little oil (if desired), place the tikkis and cook on bothe the sides till brown.
- Repeat the process with other tikkis.
- Aaloo tikki is ready!!
Ingredients For Burger:
- Burger Bun – 6 nos.
- Cucumber – 1 no. (circular sliced)
- Tomato – 2 nos. (circular sliced)
- Onion – 1 no. (circular sliced)
- Coriander Chutney – 3-4 tsp
- Tamarind Chutney – 3-4 tsp
- Mayonnaise cheese – 2-3 tsp
- Chat Masala – 1 tsp
- Slit the bun to half. Heat the griddle, heat the bun halves on the griddle for few seconds. Remove from griddle.
- Spread mayonnaise on one half bun. Place a onion slice on it. Now place one aaloo tikki on it. If required press it little.
- Place a tomato and cucumber slice on it
- Spread coriander and tamarind chutney on another half and tightly close the bun.
- I have used a toothpick to tie it firmly.
Burger is ready!! 🙂 🙂
Long time back, almost say in 2007-08, when I was doing MBA in Pune, we (me and my two friends) used to visit a breakfast snacks corner near our college. Every Monday morning used to be special for us, because every Monday sabudana khichdi used to be the morning breakfast at the snacks corner.
The sabudana khichdi with sweet curd, hhmm awesome, really tasty. Even today whenever I remember those days, I cannot resist making the khichdi.
Here we go with the recipe,
Sabudana is the major ingredient used during fasting / Vrat. Sabudana Khichdi recipe comes from Maharashtrian cuisine and it tastes heaven with sweet curd. Unlike Sabudana khichdi, you can also check my recipe sabudana roll, which can also be made during fast or vrat.
- Sabudana (sago) – 1 cup (Soaked overnight and drained)
- Potato – 1 medium (boiled, peeled and cut into small pieces)
- Peanuts (mungphali) – ½ cup (roasted, deskinned and coarsely grinded)
- Green Chillies – 2 (finely chopped)
- Cumin seeds – ½ tsp
- Lemon Juice – 1tsp
- Coriander Leaves – few (chopped)
- Senda namak – To taste
- Soak sabudana overnight with just enough water to cover it (minimum 6hrs of soaking is required). Drain it in the morning. (Soaking is the most important part of the recipe)
- Heat oil in a wok. Add cumin seeds. Allow them to crackle. Add boiled potato pieces. Saute for few seconds and add green chillies.
- Add sabudana and sauté for a minute or till the sabudana pearls become transparent.
- Add coarsely crushed peanuts and salt. Sauté again for a minute.
- Close the flame. Add lemon juice.
- Garnish with coriander leaves.
Serve hot with sweet curd!!