Sunday, 22 February 2015

CHEESLINGS CHIWDA / CHEESELINGS MIXTURE





CHEESELINGS CHIWDA / CHEESELINGS MIXTURE

INGREDIENTS

Sukhe Khobre / dry coconut thinly sliced
1 cup
Bhajke pandharpuri dale or phutane / Roasted Bengal gram
1 cup
Shengdane / Whole peanuts
1 cup
Broken Cashewnuts
¾ cup
Bedane / Raisins                              
¼ cup
Cheeselings
6 cups
Green chillies (each cut in 3 – 4 pieces)
3 – 4 nos
Curry leaves
2 sprigs
Red chilli pdr
½ tsp
Salt
T.T.
Powdered sugar
2 tbsp
Sesame seeds (optional)
¼ cup
Oil
7 – 8 tbsp
Rai / mustard seeds
1 tsp
Heeng / asafoetida
1 tsp
Haldi / turmeric pdr
¾ tsp


METHOD:



1.       Heat oil, add in the khopra. Keep on mixing it around till it changes to a light brown colour and crisps up.

2.       Keep it on a low flame as it burns up easily, remove.



3.       In the same oil add in the peanuts and fry them till they are crisp and browned, remove.


4.       Add in the roasted dal and again fry till lightly coloured and crisp, remove.



5.       Fry the Cashewnuts and raisins, remove.


6.       Add sesame seeds and fry them till they start to pop, remove.


7.       Now in the oil add in the rai, when it crackles the heeng, haldi.

8.       Now add in the green chillies and curry leaves.

9.       Roast them on a slow flame till all the moisture evaporates out of it and they crisp up.


10.   Now add in all the previously fried ingredients i.e. khopra, peanuts, dal, Cashew nuts, raisins and sesame seeds.


11.   Mix it all up, add in the chilli pdr, pdr sugar and salt. Mix it up.

12.   Be careful with the salt as the cheeselings already have salt in it.


13.   Now add in the cheeselings and mix all together well.

14.   Remove and allow to cool.


15.   Immediately transfer to a container with a tight fitting lid.

16.   Serve the mixture / chiwda with tea.

17.   It will easily last over 15 days provided all things are fried well without burning and kept in a container with a tight fitting lid.





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