Poha Chivda

Ingredients:

3 cups thin beaten rice (poha)

1 teaspoon mustard seeds (rai)

1 to 2 green chillies, finely chopped

4 to 6 curry leaves

2 tablespoon roasted chana dal (daria)

1 tablespoon unsalted peanuts

¼ teaspoon turmeric powder (haldi)

1 teaspoon sugar

A pinch citric acid crystal

1 tablespoon oil

Salt to taste

Method:

1. Place the poha in a shallow microwave safe dish and microwave on high for 2 minutes, stirring after 1 minute. keep aside
2. In another microwave safe bowl, combine the oil and mustard seeds and microwave high for 2 minutes.
3. Add the green chillies, curry leaves, unsalted peanuts, roasted chana dal and turmeric powder and microwave on high for 1 more minute.
4. Add this mixture to the poha.mix well and microwave on high for 1 more minute. Cool completely.
5. Add the sugar, citric acid crystals and salt and mix well. store in a air-tight container.

Masala Penuts

ingredients:
1/2 cup salted peanuts
1/2 cup Bengal gram flour(besan)
1 teaspoon chilli powder
2 teaspoons fennel(saunf) powder
1 1/2 teaspoons black salt
2 to 3 tablespoons water
1 tablespoon oil.

Method:
1.Mix all ingredients together in a bowl ensuring the batter coats the peanuts evenly.
2.on a greased microwave safe plate drop each coated peanut seperately and microwave on high for 1 1/2 minutes
3.remove and cool.store in an-tight container.

Pulihora Avakaya

to make pulihora avakaya:
Wash and clean the pat dry mangos.
Cut them into pices along with the seed into big chunks.
Grind the mustard seeds into fine powder along with salt.

Heat the oil in a pan, add all talimpu ingredients in order.
When dals change color and mustard seeds start spluttering ,remove from heat.
take a clean bowl, mix raw mango chunks(pices), red chile powder and mustard seeds powder together with the half a cup of oil.
Stir in fried spices and dals.
Then transfer all the mixed ingredients in to a clean sterilized jar.
Pour the remaining oil into the jar and seal the jar with cloth or any cover.
Leave it aside for atleast two days for the pickle to mature.
Serve pulihora avakaya with hot rice or with any roties.