Roasted Pohe Chivda

Here is a another recipe for our all time favorite snack: Chivda. This time I am sharing a recipe for Chivda made with pre-roasted pohe. This is available in Indian stores. It has no seasoning or spices in it and is only roasted. I often purchase this for munching as is but I also love to make Chivda with it. The end product is very crunchy and highly addictive.

Easy Masala Peanuts | Spiced Peanuts | Microwave Recipe

Its that time of the year when Sunday nights are game nights. I have been following the games for several years now and always feel that excitement on Sunday afternoon when the match is about the start. With butterflies in my stomach, especially when my team is on the roster, I feel no mood or inclination to enter the kitchen. Game days inevitably call for quick and easy food that can be prepared in advance and enjoyed at leisure:)

Masala Moongphali | Batter Fried Peanuts

Who does not like deep fried peanuts? Add a coating of savory, spicy batter to the recipe and they make for the tastiest snack time treat you can ask for! I love to make these during the holidays, when winter sets in, its snowy, rainy, and cold. This holiday season try these Batter Fried Peanuts alongside your favorite honey roasted almonds or maple roasted pecans. Enjoy them with family and friends when you get together to watch Frosty or play you favorite board game:)

Kamut Chivda | Crispy Spiced Puffed Kamut

I always like to prepare some sort of Chivda around the festival season. Usually it is the Poha version | Beaten Rice Chivda. Last year I made Jowar Chivda | Crunchy Puffed Millet Snack. This year I had a bag of Puffed Kamut in the pantry just crying to be used!! So Kamut Chivda it is! This a the perfect low calorie snack for tingling tastebuds. Its great for festival snacking but also on game night or movie night!! Try it, you will be hooked.

Jowar Chivda | Crunchy Puffed Millet Snack

Every year around Diwali, my kitchen is a whirlwind of activity. I love making delicious sweets and savouries that we enjoy over the festive month! This year I had planned to try my hand at some sweets I have never attempted at home and share them with you. But time has been moving swiftly and things are so busy for me suddenly that I barely step into the kitchen to make a meal.

Masala Thalipeeth | Mixed Spice Flatbread

Its been really long since I made Thalipeeth at home and I was craving this delicious moist flatbread typical of Maharashtrian kitchens. Several years ago when I was in Pune for a holiday with my parents, I remember strolling down the local market looking for bargains. Hot, tired, and ready for a meal, we ventured into an old-styled eatery that served pure vegetarian food prepared in ghee.

It was just past the local lunch time and the bustle had died down as we entered. We ordered the traditional Thalipeeth which is made with a special flour called Bhajani flour and served with a pat of butter. Occasionally, a vegetable and chutney may accompany this spicy flatbread, and here it did.

At home, I generally make Sabudana (Sago) Thalipeeth, as Bhajani flour is not easy to come by, and I don't have a good mixie. I also like to mix it up and experiment, and make Thalipeeth with other ingredients that I have handy in the pantry.

Ingredients:
11/2 cup atta + more for rolling
1 cup rice, cooked
1/4 tsp zeera (cumin)
1/2 tsp dhania powder (coriander seed powder)
1/4 tsp haldi (turmeric)
1/2 tsp lal mirch (red chili powder)
1/2 tsp chaat masala
Salt to taste
1 tsp oil
Water as needed
Ghee as needed (clarified butter)

Method:

1. Sift the flour, masalas, and salt together in a mixing bowl.
2. Add the rice and oil, rub together with your hands to blend into the flour mix.
3. Use enough water to make a soft dough.
4. Set aside for at least half an hour.
5. Divide the dough into equal parts, each about the size of a lemon, roll into a ball.
6. Place some flour on a work board, flatten one ball of dough onto it.
7. Sprinkle a little flour on the top. 
8. Now using you fingers, rotate the dough as you flatten it further until it is 1/6 " thick.
9. Repeat for all the dough. Heat a griddle. 
10. Reduce heat to medium-high, then place a prepared thalipeeth on it. Cook evenly on each side.
11. Apply ghee on both sides, then place in a warmed tea towel till ready to serve.
12. Repeat for all the thalipeeth.

This version is so yum, I made some extra for snacking on. Cool completely, wrap in wax paper, then foil and store in the refrigerator or freezer. Bring to room temperature or warm before eating. Great as travel food too.

Good to Know:

• Thalipeeth tastes great with a Chutney and Yogurt.
• Here we enjoyed it with Tomato Peanut Chutney: Ver 2.0.

Vegan Substitute: Substitute canola oil for ghee.

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Vrat ka Khana | Fasting Foods: Aloo aur Sakarkandi ki Chaat | Potato & Sweet Potato Savoury

This recipe is another favourite of festival times, especially in the Northern parts of India. Its very simple to put together and guaranteed to please. If you are the kind of person who enjoys a sweet-spicy-tang, this Aloo aur Sakarkandi Chaat is for you!