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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