festival food ~ ChivdaIts been a long time I was away from blogging. There were few things to attend first and blogging took a back seat. Diwali is here so I took this opportunity to write a post related to Festival Food. Festivals are always celebrated with much zeal, pomp and show in Bombay. During Diwali when you step into that multi-storied apartments you can smell, shankarpala, karanji, chakali, ladoo etc etc from everyone's kitchen.
'Faraal' ~ Festival food as is called in Marathi is made with so much of love and passion and distributed to our friends and relatives on the day after Diwali. All the three of us used to help my mother in the preps of these fabulous Faraal and some times used to eat the raw dough made for Shankarpala.
Chivda is a traditional Maharashtrian snack made for Diwali and is called by many different names across India. Chivda is a combination of toasted rice flakes, roasted peanuts, cashews, dalia and any of your favourite ingredients. In general it is a mixture of so many different flavours and definitely reflects the diversity of cultures in India, now here is the recipe. Chivda tastes good if you make it with thin poha.
Recipe Source: My Mother
Cuisine: Maharashtrian Cuisine ~ Indian
Preparation time: 10 minutes
Cooking time: 30 minutes
Makes: 20-25 people
10 Cups thin rice flakes, thin poha/atukullu
¾ cup peanuts/chanakayalu
¾ cup dalia/ chutney dal/putnalu
¾ cup cashewnuts/kaju/jeedipappu
½ cup raisins/khishmish
¼ cup curry leaves/kadipatta/karvepaku
¼ dried coconut flakes/ sukha khobra/endu kobbari
3 tbsp toasted fennel seeds/badi sop
1 tsp red chilli powder/karam
2 tsp turmeric/haldi/pasupu
4-5 tsps sugar
2 tsps salt as per your taste
5 tbsp cooking oil
- Sift thin poha in batches to remove any powdered flakes, otherwise it may result in powdered Chivda. It is always good to sift them through bigger filter to get rid of small powered poha flakes.
- I fry them batch wise in a large kadai. Heat 2 tbsp of cooking oil, add 1 tsp of turmeric and immediately add 5 cups of rice flakes/poha. Start stirring so that all the poha flakes are evenly covered with oil and turmeric. Fry them on medium flame and make sure not to burn poha by constantly stirring and folding the poha flakes.
- Remove once they are done and repeat the same steps for the second batch. Place them in a big mixing bowl or on a large sheet of paper.
- Now fry individually in a teaspoon of oil roast cashew nuts, peanuts, dalia and curry leaves. Pour them over the fried poha flakes.
- Dry toast coconut flakes and fennel seeds and add it to fried poha flakes.
- Lastly add raisins/ kishmish, red chilli powder, salt and sugar and mix them properly with the other ingredients and fried poha flakes, check for salt and sugar. Take special care not to break the poha, when you mix it. You have to handle them delicately.
- Box it in an air-tight container and Chivda is ready to serve/ share.
I cannot end this post without mentioning about the recent loss of our dearest family member, my brother-in-law on 7th Oct 2008. This dedication goes to him as he loves Chivda so much.
"There will always be the presence of his absence and it can never be filled" May his soul rest in peace, Amen!