Bhajil Phov/Chivda and some Goodies

Even though it doesn’t feel so good to be back from a stay in either Bangalore or Ernakulam,the goodies left to be unpacked provide the much sought after relief.The first to be unpacked before everything else-it gives a huge sense of happiness to devour something which amma(both of them)has packed so lovingly for us.I almost have a standard list of stuff to be bought back from both the places and even without me telling,it would be ready by the time we reach there.For example,standard stuff from Bangalore would be – Thin poha,Kashmiri Chillies,Pulses like Tori,Thingalavro,Kulith etc,Baked stuff from Warriers Bakery and ma-in-law’s home-made Ghee & Chivda.

This time,I was twice as lucky as my Vanni had bought me some much needed stuff from Botswana-SA.I had a big list prepared and the topmost was Puffpastry.I am so excited to see the stuff inside the freezer and can’t wait to don the baking hat and bake to my hearts content;-).

Bhajil Phov/Chivda/Poha mixture is a much loved snack as it is almost low-fat,something which my hubby calls a non-guilty snack.There are different ways to prepare it and am sure all are equally tasty,keep adding ingredients and you can give it a different taste each time.Amma makes a similar mixture at home which we call – Phova upkari.

Bhajil Phov/Chivda

Ingredients

Thin Poha – ½ kilo
Oil – 3 tbsp
Mustard seeds – 1 tsp
Jeera – 1 tsp
Dalia[Roasted dal] – 1 tbsp
Garlic[crushed] – 10
Hing/asafoetida – ½ tsp
Haldi/turmeric powder – 1 tsp
Peanuts – 1 handful
Green chillies – 2-3 slit lengthwise
Red chillies – 2-3 cut into two
Curry leaves – 1-2 sprigs
Salt to taste

Method

Dry the poha in the sun till it becomes crisp OR roast it in a thick bottomed kadai OR bake it in a preheated oven on low heat.
In a big kadai add the oil and roast the peanuts till done-remove and drain.
In the same oil add the crushed garlic and roast till it becomes brown and crisp-remove and drain.
Now add the mustard seeds,jeera,chillies,dalia,hing,haldi and the curry leaves.
Mix well till the chillies and curry leaves become crisp.
Add the roasted peanuts and garlic and mix well.
Add salt to the tadka,mix well and then add the crisp poha.[adding salt to the tadka ensures the even distribution of salt]
Mix well and turn off the heat.
Let it cool and then transfer to an airtight container.
This is tasty as it is,but even more if you add a sprinkle of sugar and freshly grated coconut while serving.

A request-Can someone please tell me where I can buy/order some stuff in India? Like the classic bundt pan,ramekins and silicone bakingware.I tried in Amazon but they ship these stuff only within US.If you have any idea please e-mail me the details.Thanks in advance!

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