Month: November 2020

Chole Bhature recipe

Chole Bhature recipe

Chole Bhature    Chole bhature, it is a very delicious and marvelous dish. Originated in Punjab and adopted not only in India but by many countries. People who like chole bhature eat it by licking their fingers. This is a very famous dish. It is 

Poha recipe-kanda pohe recipe

Poha recipe-kanda pohe recipe

Poha recipe Poha-kanda pohe recipe, recipe for poha, poha recipe, kanda poha recipe, poha recipe in Marathi, poha recipe for weight loss, poha recipe for babies, aloo poha recipe, thin poha recipe, tomato poha. Maharashtrian poha recipe is one of the most famous and favourite 

Chivda Recipe

Chivda Recipe

Thick poha chivda recipe

 

Chivda recipe/Thick poha chivda/Roasted Rice flakes chivda/puffed rice chivda/Roasted Poha Chivda/ bhajke pohe chivda/bhajke pohe chivda with farsan.  Thick poha chivda is a very tasty, quick and easy sour and spicy crispy snack made with thick poha (roasted flattened rice), dry fruits, peanuts, roasted chickpeas, farsan, spicy Bundi and spices. Thick poha chivda is a delicious and mouth-watering snack that has a unique flavour. This snack is prepared by roasting the ingredients using less oil and homemade chivda is always healthier than the market. The crispy snack is a perfect chatpata treat for children, family and friends. Containing less oil and spices, this snack is safe and healthy to consume. Chivda is a very popular snack in India and especially popular in Maharashtra.

 

It is one of the most popular snacks made in the Diwali festival. There are many types of chivda is made such as
Thin poha chivda, bhajke pohe chivda, kurmure chivda, kothimbir chivda, corn flakes chivda, fried poha chivda, kachha poha chivda etc. and many more.

 

Out of these chivdas today we brought a recipe of Thick poha chivda with step by step photos and details for you.

 

Course: –  Snacks
Prep Time: – 10 Minutes
Cooking time: – 10 Minutes
Total Time: – 20 Minutes
Servings: – 10 Peoples

 

Chivda ingredients, Chivda recipe.

Ingredients for chivda recipe :

500 gms           – Bhajke pohe/ Roasted flattened rice
4 tablespoons   – Cooking oil
250 gms           – ready-made Farsan
100 gms           – ready-made Khari Bundi
100 gms           – sliced dry Coconut
150 gms           – raw Peanut
100 gms           – Cashew nut
50 gms             – Raisins
100 gms           – Roasted Chickpeas (Chana dal)

Ingredients for Tadka:

15-20                – Curry leaves
10-15                – Garlic cloves (sliced or crushed)
2 teaspoon        – Mustard seeds
1 teaspoon        – Cumin seeds (Jeera)
1 teaspoon        – Turmeric powder
2-3 teaspoon     – Red chilli powder
2-3 teaspoon     – Chivda masala (Bhajke pohe)
1/2 teaspoon     –  Amchur powder
1/2 teaspoon     – Hing (Asafoetida)
1 teaspoon        – Salt as per your taste
2 teaspoon        – Til (Sesame seeds) ( optional)
1 teaspoon        – Chopped Green chilli (optional)
1 teaspoon        – Sugar (optional)

 

Method for preparing Chivda with step by step photos:

 

1 – It is necessary to clean the thick poha by screening because it contains dust and impurities. Take poha in strainer or sieve and remove impurities from it by screening.

 

Screening poha by strainer, Chivda recipe.

 

2 – First, heat oil on medium flame until it gets heated and then turn the flame low throughout frying all ingredients.
So, first, fry peanuts and stir continuously for a minute until their colour gets changed slightly or light brown.

 

Frying peanuts, Chivda recipe.

 

3 – Put fried peanuts on taken thick poha (bhajke pohe) for excess oil to get spiked in poha.

 

Putting fried peanuts on poha, Chivda recipe.

 

4 – Now, fry sliced dry coconut for a minute, but remember that coconut slices get burnt very fast so, remove quickly when it starts changing its colour.

 

Frying coconut slices, Chivda recipe.

 

5 – Further, fry cashew nut on low flame for a minute and it will turn light brown in colour then remove it and transfer it on poha.

 

Frying cashew nuts, Chivda recipe.

 

6 – Now, it’s time to fry raisins. Fry it until it gets flowered or puffed.

 

Frying raisins, Chivda recipe.

 

7 – Fry roasted chickpeas on low flame otherwise oil get blackened. Fry till it becomes golden to light brown and transfer it on poha.

 

Frying chick peas, Chivda recipe.

 

8 – When we transfer all fried ingredients on poha then excess oil from fried ingredients will not be waste and poha get coated with less oil than frying poha.

 

Now it’s time for preparing tadka for chivda.

9 – So, in the remaining oil if needed add little extra oil, heat it on medium flame add curry leaves, when it starts crackling remove it.

 

Frying curry leaves, Chivda recipe.

 

10 – Now, add mustard seeds, cumin seeds (jeera) in hot oil when it starts crackling add sliced or crushed garlic and fries it for a minute till it becomes light golden brown.

 

Frying Jeera, Mustered seeds and garlic, Chivda recipe.

 

11 – Now for the safe side turn off the flame or put the flame very low and then add turmeric powder, Hing (asafoetida), cook it for a minute and then transfer it on poha.

 

Adding Turmeric powder and hing in tadka, Chivda recipe.

 

12 – Now add red chilli powder and amchur powder, at last, add bhajke pohe chivda masala powder and salt.

 

Adding red chilli powder, amchur powder, chivda masala in tadka, Chivda recipe.

 

13 – Cook it for a minute and then transfer it on poha.

 

Adding tadka to chivda, Chivda recipe.

 

14 – Mix all gently with the help of two flat big spoons or it is better to mix with hands.

 

Mixing masala and poha, Chivda recipe.

 

15 – Finally when all ingredients and poha get mixed well then add farsan, spicy Bundi in it and again mix it well gently.

 

Adding farsana and spicy bundi in chivda, Chivda recipe.

 

16 – Further transfer all chivda into heavy bottom pot.

 

Transfering Chivda to large pot, Chivda recipe.

 

17 – To improve the flavour and crispiness it is better to heat the chivda, Now heat that large pot on medium flame. Cover the lid on it and heat it on low flame for 10-15 minutes. Every 4-5 minutes of interval check chivda and flip it with the help of a flat spoon upside down. Check all chivda should become warm if not then heat it until all chivda get warm. With this trick, chivda will last for more than 3 weeks. Then turn off the flame and remove the pot from the pan and remove the lid also.

 

Heating chivda in large pot, Chivda recipe.

 

Your crispy spicy farsan chivda is ready to eat. When farsan chivda get cooled then transfer into the tight jar.

 

Chivda in bowl, Chivda recipe.

 

 

Chivda farsana in bowl, Chivda recipe.

Chivda recipe/Thick poha chivda

Fahamida
Chivda is a very tasty, yummy, sour, and spicy crispy snack made with poha (roasted flattened rice), dry fruits, peanuts, roasted chickpeas farsan, spicy Bundi, and spices.
5 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Warming Chivda 10 mins
Total Time 20 mins
Course Appetizer, Snack
Cuisine Maharashtrian
Servings 10 Servings
Calories 200 kcal

Ingredients
  

  • 500 gms Thick poha/bhajke pohe
  • 4 tablespoons Cooking oil
  • 250 gms ready-made Farsan
  • 150 gms raw Peanut
  • 100 gms ready-made Khari Bundi
  • 100 gms sliced dry Coconut
  • 100 gms Cashew nut
  • 50 gms raisins
  • 100 gms roasted split chickpeas (chana dal)

Ingredients for Tadka:

  • 15-20 nos, Curry leaves
  • 10-15 nos. Garlic cloves (sliced or crushed)
  • 2 teaspoons Mustered seeds
  • 1 teaspoon Cumin seeds (jeera)
  • 1 teaspoon Turmeric powder
  • 3 teaspoon Red chilli powder as per taste
  • 3 teaspoon Chivda masala (bhajke pohe)
  • 2 teaspoon Sesame seeds (Til)
  • ½ teaspoon Mango powder (Amchur powder)
  • ½ teaspoon Hing (asafoetida)
  • 1 teaspoon Salt as per taste
  • 1 teaspoon Sugar (optional)
  • 1 tablespoon Chopped green chilli (optional)

Instructions
 

  • Screen all the poha using a strainer to remove impurities and dust.
  • In Kadhai heat oil on medium flame until it gets heated and then heat it on low flame throughout frying all then taken ingredients.
  • First, fry peanuts and stir continuously for a minute until their colour gets changed slightly or light brown.
  • Now, fry sliced dry coconut for a minute, but remember that coconut slices get burnt very fast so, remove quickly when it starts changing its colour.
  • Further, fry cashew nut on low flame for a minute and it will turn light brown in colour then remove it and transfer it on poha.
  • Now, it's time to fry raisins. Fry it until it gets flowered or puffed.
  • Fry roasted chickpeas on low flame otherwise oil gets blackened. Fry till it becomes golden light brown and transfer it on poha.
  • When we transfer all fried ingredients on poha then excess oil from fried ingredients will not be waste and poha gets coated with less oil than frying poha.
  • Now it's time for preparing tadka for chivda.
    So, in the remaining oil if needed add little extra oil, heat it on medium flame add curry leaves, when it starts crackling remove it.
  • Now, add mustard seeds, cumin seeds (jeera) in hot oil when it starts crackling add sliced or crushed garlic, and fries it for a minute till it becomes light golden brown.
  • Now for the safe side turn off the flame or put flame very low, and then add turmeric powder, Hing (asafoetida), cook it for a minute, and then transfer it on poha.
  • Now add red chilli powder and amchur powder, at last, add bhajke pohe chivda masala powder and salt. Cook it for a minute and then transfer it on poha.
  • Mix all gently with the help of two flat big spoons or it is better to mix with hands.
  • Finally when all ingredients and poha get mixed well then add farsan, spicy Bundi in it and again mix it well gently.
  • Further, transfer all chivda into a heavy bottom large pot.
  • To improve the flavour and crispiness it is better to heat the chivda, Now heat that large pot on medium flame. Cover the lid on it and heat it on low flame for 10-15 minutes. Every 4-5  minutes of interval check chivda and flip it with the help of a flat spoon upside down. Check all chivda should become warm if not then heat it until all chivda get warm. With this trick, chivda will last for more than 3 weeks. Then turn off the flame and remove the pot from the pan and remove the lid also.
  • Your crispy spicy farsan chivda is ready to eat. When chivda get cooled then transfer into a tight jar.

Notes

1 - While frying ingredients fry it on low flame don't over fry it, otherwise chivda taste will be bitter.
2 - If Chivda masala is not available then you can use a mixture of coriander seed powder, amchur powder, Til, and garam masala. 
Keyword chivda, chivda avalakki recipe, chivda namkeen recipe, chivda recipe maharashtrian, Chivda recipe, thick poha chivda, bhajke pohe chivda, Quick and easy spicy chivda recipe, Maharastrian diwali special recipe,, healthy chivda recipe, poha chivda recipe, poha murmura chivda, poha murmura namkeen, चिवडा रेसिपी
Besan ladoo (Laddu) recipe

Besan ladoo (Laddu) recipe

Besan ladoo easy recipe | Besan ke laddu   Besan ladoo is a very famous and traditional Indian sweet recipe made with besan (Gram/Chickpea) flour, ghee, and sugar. These ladoos have a distinct grainy texture but quickly melts in the mouth. It is perhaps one 

Kolhapuri Chicken Sukka-Kolhapuri Chicken curry recipe

Kolhapuri Chicken Sukka-Kolhapuri Chicken curry recipe

 Chicken Kolhapuri   About Chicken Kolhapuri Chicken kolhapuri sukka and chicken curry dishes famous for their spiciness and mouthwatering flavour. Especially curry known as tambda rassa is a copper red spicy chicken curry which is a very tasty and wonderful dish. This dish can be 

Chicken soup for babies recipe

Chicken soup for babies recipe

Chicken Soup

 

This is a basic chicken soup recipe for babies. It is the best way to introduce chicken to your little ones. Chicken soup – healthy soup recipe for babies, toddlers, and youngsters made with chicken and health-beneficial spices. Chicken soup is a great source of protein and amino acids that are really good for the growth of muscles and other tissues. It is a great remedy for cold and cough because it helps to scale back the stuffy nose and congestion, and also it’s apt for the monsoon and winter season! As soup is formed with onions, ginger, and garlic, that helps to boosts the immune system also.

Health Benefits of Chicken Soup:

When cooked, chicken soup or broth helps soothe the body with heat, hydration, and nutrients. Chicken broth is rich in vitamins and minerals, which are useful against common ailments like the common cold, the flu, and food poisoning. The broth also provides several other notable health benefits, such as:

1 – Powers your bones:

Chicken broth is rich in good minerals. It contains calcium, magnesium, and phosphor. As you slowly cook the bones you’ll notice they get all weak and crumbly… That’s because all those amazing bone-building minerals are getting absorbed into the fluid. Chicken soup is rich in calcium, magnesium, potassium, phosphorus, and other trace minerals — the same minerals needed to build and strengthen bones. the chicken broth is packed with most of these minerals will scare arthritis away for sure.

 

2 – Works your Muscles:

Known to all, chicken is considered to be a great source of protein and amino acids that are really good for the growth of muscles and other tissues. Hence, a bowl of chicken soup can be a great addition to your kid’s food chart.

 

3 – Helps in Building the Immune Wall:

Other key ingredients in a chicken soup include onions, garlic, and additional vegetables that add flavor and a healthy dose of important nutrients that are needed for a well-functioning immune system.

 

4 – It may aid Sleep:

The amino acids in bone broth may also promote better sleep in some people. A 2015 study in the journal NeuropsychopharmacologyTrusted Source reports that the amino acid glycine is a safe therapeutic option to improve sleep.

 

5 – Weight management:

With only 12 calories per serving, chicken broth is an excellent low-calorie option to enjoy as a part of a balanced meal. Chicken broth can be used as a substitute to lighten rich, high-fat recipes or as a low-calorie snack. As a part of a balanced diet, chicken broth can help to prevent obesity and encourage healthy weight loss.

.

6 – Controls Blood Pressure:

Studies suggest that proteins found in chicken especially its limbs help to reduce blood pressure. People suffering from this problem must include chicken soup in their diet and also watch the amount of salt added since it might lessen the effect of the benefits that your body might be getting from the soup.

 

7 – A relatively low-fat food:

A simple way to remove the extra fat can be by chilling the soup after cooking and skimming the layer of fat from the top. It also gives you the feeling of being full. This ensures that you have taken in a good amount of nutrients and also kept yourself away from other fatty food that one tends to binge on.

 

Chicken soup for baby:

Hence, a bowl of chicken soup can be of great benefit to introduce to your baby. Chicken is also high in tryptophan, which helps the body produce serotonin that can enhance your mood and give you the feeling of ‘comfort’ that helps make chicken soup a true comfort food. It’s also a good source of vitamins and minerals, such as B vitamins, which boost immunity and help regulate digestion. Chicken broth is a great source of vitamins, minerals and provides a healthy amount of fat, too. Furthermore, its properties directly help address the symptoms of the common cold, such as coughing and congestion. White blood cells called neutrophils go straight to your throat when you have a cold and create inflammation, which is responsible for your coughing and sore throat. This soup has been associated with preventing this movement and can serve as an anti-inflammatory for this reason. You can add some fibrous food along with soup for easier digestion in babies.

 

Chicken soup Nutrition Information:

Chicken broth is rich in essential fatty acids and protein. Both help your body build and repair healthy muscle, bone, skin, and blood cells. Chicken broth is also a rich source of minerals like iron. Chicken broth also contains selenium. That helps prevent and manage cardiovascular diseases and complications, including strokes, and high cholesterol.

The top nutrients found in chicken soup include:

Magnesium, Phosphorus, Gelatin, Collagen, Glycine, Glutamine, Protein, Iron, Potassium, Calcium, Glucosamine, Chondroitin sulfate, Calcium, Vitamin B12-C-A-D-E & K, Antioxidants, Carnosine.

 

I am simplifying difficult recipes to something that can be done in an easy and healthy way. As it is for babies, so I used here minimum ingredients and no oil or not too many ingredients that make it difficult to digest to babies. Try this Easy cook One Pot Chicken Clear Soup Recipe for your baby. Just add all the ingredients to the cooker and after 2 to 3 whistles it is done.

I make this soup more often because it is my kid’s favorite. This soup should often be given to babies from above 8 months. If you have kids above 3 years, they may not like plain soup, then you can serve this soup with mashed chicken pieces in the soup by removing all the bones carefully or with noodles, rice, idli, dosa, etc.

 

Course:- Soup
Prep Time:- 5 Minutes
Cooking time:- 10 Minutes
Total Time:- 15 Minutes
Servings:- 2 Peoples

 

Ingredients for Chicken Soup:

250 grams – Chicken pieces with bones
1 no. – Medium size chopped onion
1 tablespoon – chopped Coriander leaves
½ teaspoon – Cumin seed (Jeera) powder
½ teaspoon – Turmeric powder
1 teaspoon – chopped Garlic

 

Method for preparing Chicken soup with step by step photos:

 

1 – First, clear and cut chicken pieces, then wash chicken pieces 2 to 3 times with water.

Keep ready all ingredients, in a pressure cooker take chicken pieces then add salt as per taste, chopped onion, finely chopped ginger garlic, jeera powder coriander leaves turmeric powder, and add water (½  of the chicken pieces quantity)

Adding ingredients to chicken, Chicken soup for babies.

2 – Pressure cook the chicken for 2-3 whistles on medium flame or until the chicken is cooked well.

 

3 – Once the pressure is released open the cooker. Make sure chicken pieces cooked well by pressing.

 

Cooking chicken, Chicken soup for babies.

 

4 – Strain the chicken soup with a strainer to get a clear soup.

 

5 – Your chicken soup for babies is ready to serve, serve it hot.

 

Chicken soup for babies.

 

 

Tips for Chicken soup recipe:

1 – Strain the soup using a sieve before feeding it to small babies.

2 – You could also add one small chopped carrot to this soup to make it more healthy.

3 – Skip the salt for babies below one year.

4 – Always check with your pediatrician before introducing any new food.

5 – For older children, you can add small boneless smashed pieces of chicken and vegetables along with the soup.

6 – Better digestion takes place in the daytime, so it advised to feed chicken soup to toddlers and babies during the day.

 

 

Chicken soup in bowl, Chicken soup for babies recipe.

Chicken soup for babies recipe

Fahamida
Chicken soup for baby, chicken clear soup, simple chicken soup recipe, chicken soup for kids, chicken soup for toddlers, chicken soup for babies during cold, chicken broth for babies, chicken soup noodle, chicken soup instant pot, indian chicken soup recipe.
5 from 1 vote
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Soup
Cuisine Indian
Servings 2 Servings
Calories 50 kcal

Ingredients
  

  • ¼ kg Chicken (skinned and cut into pieces)
  • 1 Medium size chopped onion
  • 1 tablespoon Chopped coriander leaves
  • 1 teaspoon Chopped ginger
  • 1 teaspoon chopped Garlic
  • ½ teaspoon Cumin Seed (jeera) powder
  • ½ teaspoon Turmeric powder

Instructions
 

  • First, clear and cut chicken pieces, then wash chicken pieces 2 to 3 times with water.
    Keep ready all ingredients, in a pressure cooker take chicken pieces then add salt as per taste, chopped onion, finely chopped ginger garlic, jeera powder coriander leaves turmeric powder, and add water (1/2 to chicken pieces quantity)
    Pressure cook the chicken for 2-3 whistles on medium flame or until the chicken is cooked well.
    Adding ingredients to chicken, Chicken soup for babies.
  • Once the pressure is released open the cooker. Make sure chicken pieces cooked well by pressing.
    Cooking chicken, Chicken soup for babies.
  • Strain the chicken soup with a strainer to get a clear soup.
  • Your chicken soup for babies is ready to serve, serve it hot.
    Chicken soup for babies.

Notes

1 - Strain the soup using a sieve before feeding it to small babies.
2 - You could also add one small chopped carrot to this soup to make it more healthy.
3 - Skip the salt for babies below one year.
4 - Always check with your pediatrician before introducing any new food. 
5 - For older children, you can add small boneless smashed pieces of chicken and vegetables along with the soup.
6 - Better digestion takes place in the daytime, so it advised to feed chicken soup to toddlers and babies during the day.
Keyword chicken clear soup, simple chicken soup recipe,, chicken soup for babies during cold, chicken soup for baby, chicken soup for kids,, chicken soup for toddlers, chicken soup instant pot, Healthy chicken soup for babies, Quick chicken soup, Vegetable chicken soup, Chicken soup with noodles., indian chicken soup recipe