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Before you jump to Chewda recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.
The benefits of healthy eating are these days being given more attention than ever before and there are good reasons why this is so. Poor diet is a contributing factor in health conditions such as heart disease and hypertension which can place a drain on the economy. There are more and more efforts to try to get us to adopt a more healthy way of living and still it is also easier than ever to rely on fast, convenient food that is very bad for our health. Most people typically think that healthy diets demand a lot of work and will significantly change how they live and eat. In reality, though, merely making a few small changes can positively affect daily eating habits.
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Evidently, it’s not hard to start integrating healthy eating into your daily routine.
We hope you got benefit from reading it, now let’s go back to chewda recipe. You can have chewda using 15 ingredients and 11 steps. Here is how you do that.
The ingredients needed to cook Chewda:
- Get 4 cups thick chivda, poha (approx half KG packet)
- Provide 4 tablespoons oil
- Provide 1 tsp asafoetida/ hing
- Use 2 teaspoon mustard seeds (rai/sarson)
- Get 2 teaspoon cumin seeds (zeera)
- Provide 4 green chilies (cut big pieces if you dont want spicy so they can be removed later)
- Provide 15-20 curry leaves
- Prepare 1 cupful peanuts
- You need 3/4 cup roasted chana dal/ chutney dal
- Prepare 1 tbsp sesame seeds
- Take 1/2 cup dry coconut sliced in long pieces
- You need 1 teaspoon turmeric powder (haldi)
- Take 2-3 teaspoon or as per taste salt
- Use 1/2 teaspoon citric acid / nimbu satva or one can use amchur powder instead
- Use 1 teaspoon sugar to balance all spices
Instructions to make Chewda:
- Roast the chivda in a big wok preferable kadhai for 5-10 minutes or in microwave oven for 5 minutes stirring in between. In microwave make sure to take it out in between else it will burn from center of pot. Roasting is done to give crunch to pohe. one can roast in solar cooker to if available.
- Keep it aside to cool properly in flat plate.
- Now in same wok/ kadhai heat oil and then add hing then mustard seeds and cumin seeds till they crackle.
- Next add curry leaves and green chilies and fry them for a minute till it changes colour.
- Next add peanuts and then roasted chana/ chutney dal, and at last coconut. coconut is added at last to save it from burning. also add sesame seeds at this point and fry a bit.
- Stir fry properly and now add salt and turmeric stir for few seconds, if need spicy taste add 1 teaspoon of red chilli powder.
- Add roasted chivda/ pohe and mix it well. Add sugar and citric acid keep steering in order to mix all spices uniformly.
- Turn off the heat and Chivda is ready, but please consume it after cooling as hot chivda will not be very crunchy and also peanuts and dal will burn the tongue.
- Tips :
- Thin/ patal pohe is the specialty of Maharashtra and MP, but any poha can be used for the preparation
Thousands of new, high-quality pictures added every day. The Chavda (IAST:Chávaḍá), also spelled Sir Raol or chawda or Chavada dynasty ruled the region of modern-day Gujarat in India, from c. Be the first to review this recipe. Watch short videos about #chawda on TikTok. Последние твиты от Chetan Chawda (@c_chawda). Talent Acquisition Professional at Technovision Inc.
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