Tuesday, 16 October 2012

Bombay chiwda

Bombay chiwda
Ingredients:
  • 1/3rd cup halves Peanuts (Moong Phali)
  • 1/3rd cup halves Cashew (Kaju)
  • 1/4th cup whole Almond (Badam)
  • 1/4 cup blanched Pistachio (Pista)
  • 1/4th cup Pumpkin seeds
  • 1/4th cup Pine Nuts
  • 2-3 sliced crosswise into thin rounds hot Green chilli (Hari Mirch)
  • 1 tblsp Fennel seeds (Saunf)
  • 15 Curry Leaves (Kari Patta)
  • 3 tblsp fresh Coriander Leaves (Dhania Patta)
  • 2/3 rd cup thick pounded Flat Rice (Poha)
  • 1/4th cup Raisins (Kishmish)
  • 1/4th cup Currants (Kishmish)
  • 1/4th cup chopped Dates (Khajoor)
  • 1/2 tsp Salt (Namak)
  • 2 tblsp Maple or Date Sugar
  • 1/3 cup Moong Dal
  • 1cup deep fried Sev Noodles
  • Vegetable Oil or Ghee for deep-frying

How to make bombay chiwda:
  • Heat oil or ghee in a kadhai or deep-frying pan over a moderate heat.
  • Place the peanuts in a wire-mesh sieve and lower it into the oil.
  • Fry until golden brown, lift out the sieve, and transfer the nuts to paper towels to drain.
  • In separate batches, fry the cashews, almonds, pistachios, pumpkin seeds and pine nuts until golden brown, and drain on paper towels.
  • Pat the nuts dry with more paper towels, bolt off any excess oil.
  • Transfer all the nuts to a bowl.
  • Raise the heat of the oil and place the green chilies in the sieve and lower it into the oil and fry until crisp.
  • Lift out the sieve and transfer the chilies to the paper towels to drain.
  • Add the fennel seeds, curry leaves and fresh coriander to the sieve and fry in the same way until the leaves are dark green and crisp.
  • Drain on paper towels.
  • Now add half of flat rice to the sieve, lower it into the oil and fry for 1 minute or until the frothing oil subsides and poha floats.
  • It should not brown only turn golden yellow.
  • Fry the remaining flat rice dry on paper towel, blot all the excess oil.
  • Add the flat rice to the nuts bowl and toss to mix.
  • Combine the raisins, currants and dates in a bowl and add the salt , sugar & spices in another bowl.
  • Sprinkle 1/2 of the spice mixture into the dried fruit and the remaining into the nuts, toss well.
  • Finally, combine all the ingredients and toss to mix.
  • Cool to room temperature and store in an air tight container.
  • Keeps well upto 2 months.  

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