Saturday, December 15, 2012

Corn Chivda/ Makai Chivda

Time 20 min
Makyache pohe 2 cups
Groundnuts 1/2 cup
Dalia 1/4 cup
Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Curry leaves 3-4
Red chili powder 1/2 tsp
Turmeric powder 1/4 tsp
Cumin coriander powder 1/2 tsp
Powdered sugar 1 tsp
Amchur powder 1 tsp
Oil for deep fry
Salt to taste

Heat oil in kadai, take spoonful of maka and fry. Take out from oil and keep onto a tissue paper and then in a large mixing bowl. Repeat this procedure and fry all maka. Then sprinkle red chili powder, cumin coriander powder, amchur powder, salt, powdered sugar. Mix well. Keep it aside. 
In the same oil fry groundnuts and dalia. Keep it in large mixing bowl.
Heat 1 tbsp oil in pan, add mustard seeds, cumin seeds, curry leaves. After mustard seeds 
pops out switch off the flame, then add turmeric powder to the oil. Allow it to cool. 
Now pour this seasoning in the large bowl, mix well. 
Allow it to cool. Store in the airtight container. 

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