Bombay chiwda

Tuesday, 16 October 2012

Bombay chiwda

Ingredients:

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.

Labels: Breakfast

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