Diwali Special Crispy Poha Chivda Recipe – Perfect Tea-Time Snack! | How to Make Poha Chivda at Home
Recipes in this Video
Ingredients
- ●2 cups poha (flattened rice)
- ●1/2 cup peanuts
- ●1/4 cup roasted chana dal
- ●1/4 cup dried coconut (grated)
- ●2 tbsp oil
- ●1 tsp mustard seeds
- ●1 tsp cumin seeds
- ●1/2 tsp turmeric powder
- ●2-3 green chilies (slit)
- ●10-12 curry leaves
- ●1/2 tsp salt
- ●1/2 tsp sugar
- ●1/4 tsp red chili powder (optional)
Instructions
- 1Heat oil in a pan over medium heat.
- 2Add mustard seeds and cumin seeds; let them splutter.
- 3Add green chilies and curry leaves; sauté for a minute.
- 4Stir in peanuts and roasted chana dal; cook for 2-3 minutes until golden.
- 5Add turmeric powder, salt, sugar, and red chili powder; mix well.
- 6Add the poha and grated coconut; stir gently to combine.
- 7Cook for another 2-3 minutes, ensuring poha is heated through.
- 8Remove from heat and let it cool slightly before serving.
Equipment
Caramel Kheer is a delightful twist on the traditional Indian rice pudding, known as Kheer, which has roots in ancient Indian cuisine. Traditionally made with rice, milk, and sugar, Kheer is often served during festivals and special occasions. The addition of caramel adds a rich flavor and a beautiful color, making it a modern favorite. Today, variations of Kheer can be found across India and beyond, with ingredients like fruits and nuts enhancing its appeal.
Ingredients
- ●rice
- ●milk
- ●sugar
- ●caramel
- ●cardamom
- ●cashews
- ●raisins
- ●saffron
- ●vanilla extract
- ●salt
Instructions
- 1Rinse the rice under cold water until the water runs clear.
- 2Soak the rice in water for 30 minutes, then drain.
- 3Boil milk in a heavy-bottomed pan over medium heat.
- 4Add the soaked rice to the boiling milk and stir well.
- 5Cook the rice in the milk, stirring frequently, until the rice is soft and the mixture thickens, about 30-40 minutes.
- 6In a separate pan, prepare caramel by heating sugar until it melts and turns golden brown.
- 7Add a splash of hot water to the caramel to thin it out, then mix well.
- 8Once the rice is cooked, add the caramel to the kheer and stir until well combined.
- 9Add cardamom, salt, and vanilla extract to the mixture, stirring to incorporate.
- 10In a small pan, toast cashews and raisins until golden, then add to the kheer.
- 11If using saffron, soak it in a tablespoon of warm milk and stir it into the kheer.
- 12Remove from heat and let it cool slightly before serving.
- 13Serve warm or chilled, garnished with additional nuts and a drizzle of caramel.
Ingredient Alternatives
sugar
Healthier: honey
Cheaper: jaggery
Honey adds sweetness with a different flavor profile.
milk
Healthier: almond milk
Cheaper: evaporated milk
Almond milk is lower in calories while evaporated milk is often less expensive.
cashews
Healthier: almonds
Cheaper: peanuts
Almonds provide similar texture and flavor at a lower cost.
saffron
Cheaper: turmeric
Turmeric can add color but lacks saffron's unique flavor.
Techniques
Equipment
Also Known As
Ingredients
- ●2 cups poha (flattened rice)
- ●1/2 cup peanuts
- ●1/4 cup roasted chana dal
- ●1/4 cup dried coconut flakes
- ●1/4 cup curry leaves
- ●2-3 green chilies, chopped
- ●1 tsp mustard seeds
- ●1/2 tsp turmeric powder
- ●1/2 tsp red chili powder
- ●Salt to taste
- ●2 tbsp oil
Instructions
- 1Heat oil in a pan over medium heat.
- 2Add mustard seeds and let them splutter.
- 3Add chopped green chilies and curry leaves, sauté for a minute.
- 4Stir in the turmeric powder and red chili powder, mix well.
- 5Add peanuts and roasted chana dal, sauté for 2-3 minutes until golden.
- 6Add poha and salt, mix gently to combine all ingredients.
- 7Cook for another 2-3 minutes, stirring occasionally to avoid burning.
- 8Add dried coconut flakes and mix well.
- 9Remove from heat and let it cool before serving.
Equipment
Ingredients
- ●1 cup all-purpose flour
- ●1/2 tsp salt
- ●1/2 tsp baking powder
- ●1/4 cup unsalted butter, softened
- ●1/4 cup shredded mozzarella cheese
- ●1/4 cup shredded cheddar cheese
- ●1/4 cup cream cheese, softened
- ●1/4 cup milk
- ●1 egg, beaten (for egg wash)
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2In a mixing bowl, combine the flour, salt, and baking powder.
- 3Add the softened butter to the dry ingredients and mix until crumbly.
- 4Stir in the mozzarella, cheddar, and cream cheese until well combined.
- 5Gradually add the milk to form a dough, mixing until it comes together.
- 6On a floured surface, roll out the dough to about 1/4 inch thick.
- 7Cut the dough into small squares, about 3 inches on each side.
- 8Place a spoonful of the cheese mixture in the center of each square.
- 9Fold the dough over to create a pocket and seal the edges by pressing with a fork.
- 10Brush the tops with the beaten egg for a golden finish.
- 11Place the pockets on a baking sheet lined with parchment paper and bake for 15-20 minutes or until golden brown.
Equipment
Sooji Halwa, a beloved Indian dessert, originates from North India and is often prepared during festivals and special occasions. Its rich, buttery flavor and delightful texture make it a comforting treat. Today, variations of Sooji Halwa can be found across the globe, with each region adding its unique twist, making it a cherished dessert in many cultures.
Ingredients
- ●semolina
- ●ghee
- ●sugar
- ●water
- ●milk
- ●cardamom
- ●cashews
- ●raisins
- ●saffron
- ●vanilla extract
- ●salt
- ●rose water
- ●almonds
- ●coconut flakes
Instructions
- 1Heat ghee in a pan over medium heat until melted.
- 2Add semolina and roast, stirring continuously until golden brown, about 5-7 minutes.
- 3Stir in sugar and mix well to combine.
- 4Pour in water and milk gradually, stirring to avoid lumps.
- 5Add cardamom and salt, then cook until the mixture thickens, about 5 minutes.
- 6Fold in cashews, raisins, and saffron, cooking for an additional 2 minutes.
- 7Remove from heat and stir in vanilla extract and rose water.
- 8Garnish with almonds and coconut flakes before serving.
Ingredient Alternatives
ghee
Healthier: coconut oil
Cheaper: butter
Coconut oil is a healthier fat option.
sugar
Healthier: honey
Cheaper: jaggery
Honey offers a natural sweetness.
milk
Healthier: almond milk
Cheaper: water
Almond milk is a dairy-free alternative.
cashews
Healthier: sunflower seeds
Cheaper: peanuts
Sunflower seeds provide a similar crunch.
Techniques
Equipment
Also Known As
Idli is a traditional South Indian dish, often enjoyed as a breakfast staple. Made from fermented rice and urad dal batter, these fluffy steamed cakes are paired with sambar and chutney, showcasing the region's culinary ingenuity. Idlis are not only nutritious but also symbolize the importance of fermentation in Indian cuisine. Today, they are popular across India and have found their way into global menus, celebrated for their lightness and versatility.
Ingredients
- ●rice
- ●urad dal
- ●fenugreek seeds
- ●salt
- ●water
- ●oil
- ●curry leaves
- ●mustard seeds
- ●ginger
- ●green chilies
- ●coriander leaves
- ●black pepper
- ●coconut
- ●sambar
- ●chutney
Instructions
- 1Soak rice and urad dal separately in water for 6-8 hours.
- 2Soak fenugreek seeds in a small bowl of water for 6-8 hours.
- 3Drain the soaked rice and dal, then blend them with soaked fenugreek seeds and water to a smooth batter.
- 4Transfer the batter to a large bowl and cover it with a cloth; let it ferment overnight in a warm place.
- 5Once fermented, add salt to the batter and mix gently.
- 6Grease idli molds with oil and pour the batter into each mold.
- 7Stack the molds in a steamer and steam for 10-15 minutes until cooked through.
- 8Check doneness by inserting a toothpick; it should come out clean.
- 9Remove the idlis from the molds and serve hot with sambar and chutney.
- 10For tempering, heat oil in a pan and add mustard seeds, curry leaves, ginger, and green chilies until fragrant.
- 11Pour the tempering over the idlis before serving for added flavor.
Ingredient Alternatives
urad dal
Healthier: moong dal
Cheaper: split peas
Moong dal is lighter and cheaper while providing a similar texture.
coconut
Healthier: almond milk
Cheaper: dried coconut flakes
Dried coconut flakes are less expensive and can be rehydrated.
Techniques
Equipment
Also Known As
Gulab Jamun traces its roots to the Indian subcontinent, with influences from Persian cuisine. Traditionally served at festivals and celebrations, these sweet, syrup-soaked balls symbolize joy and festivity. Today, they are enjoyed globally, often found in Indian restaurants and during special occasions, showcasing the rich culinary heritage of India.
Ingredients
- ●milk powder
- ●all-purpose flour
- ●baking soda
- ●ghee
- ●milk
- ●sugar
- ●water
- ●rose water
- ●cardamom
- ●saffron
- ●pistachios
- ●almonds
- ●vanilla extract
- ●lemon juice
- ●oil
Instructions
- 1Mix milk powder, all-purpose flour, and baking soda in a bowl until combined.
- 2Add ghee and mix until crumbly.
- 3Pour in milk gradually and knead until a smooth dough forms.
- 4Cover the dough and let it rest for 15-20 minutes.
- 5Heat oil in a deep pan over medium heat until hot.
- 6Shape the dough into small balls, ensuring they are smooth and without cracks.
- 7Fry the balls in batches until golden brown, about 5-7 minutes.
- 8Remove the fried balls and drain on paper towels.
- 9In a separate pot, combine sugar and water to make the syrup, heating until sugar dissolves.
- 10Add rose water, cardamom, and saffron to the syrup and mix well.
- 11Soak the fried balls in the syrup for at least 30 minutes before serving.
- 12Garnish with chopped pistachios and almonds before serving.
Ingredient Alternatives
milk powder
Healthier: coconut flour
Cheaper: dry milk
Coconut flour offers a lower-calorie option.
ghee
Healthier: coconut oil
Cheaper: vegetable oil
Coconut oil provides a similar flavor with less saturated fat.
rose water
Healthier: orange blossom water
Cheaper: vanilla extract
Orange blossom water gives a floral note without the cost.
saffron
Healthier: turmeric
Cheaper: yellow food coloring
Turmeric adds color at a fraction of the cost.
Techniques
Equipment
Also Known As
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