Evergreendishes

Tag: traditional

  • How to make chiwda at home

    How to make chiwda at home

    Chiwda is one of the snacks stored in the kitchen shelves. It is primarily made during Diwali, when a variety of snacks are prepared. Here is my version of Chiwda recipe. It is a tasty, guilt free snack.

    Plain chiwda is usually made by frying flattened rice or poha. It is then mixed with spices and other condiments. But, here we are lucky enough to get the ready, roasted version of it. Thus, a guilt free snack is ready in no time.

    Update : Plain chiwda is available in all outlets as half kilogram and one kilogram packets.

    Snacks in the jar as avalakki, chiwda and  murmura are always seen in the kitchen shelves. Along with it comes other snacks as chakli, nippattu and kodbole which are loved by all but not made often.

    Chiwda makes a good snack with tea. It is ideal to serve with breakfast as an accompaniment. An easy to make, quick snack is more than welcome here. Check out the recipe.

    Can we store chiwda ?

    Yes, chiwda can be stored for a long time. Keep it in a clean, air-tight container.

    Is it a festive snack ?

    Yes, it is mostly made during Diwali.

     

    chiwda

    What goes in the chiwda ?

    • Chiwda : It is the star ingredient. You can use the store bought chiwda or fry the rice flakes in oil  and use them. Using the store bought is easier and healthier. Just clean it once and use it.
    • Oil : Use good quality oil.
    • Sesame seed : Use the white sesame seed.
    • Cumin : A dash of cumin elevates the taste.
    • Turmeric powder : A dash of turmeric in the seasoning gives a good colour. It also has anti-bacterial properties.
    • Dry coconut : Cut them into thin and small pieces.
    • Curry leaves : Cooking seems to be incomplete without the humble curry leaves.
    • Red chillies : Throw in one or two in the seasoning.
    • Asafoetida: Sprinkle a little bit of asafoetida for that nice aroma.
    • Dry fruits: Cashew pieces and raisins are usually dded. You may add almond pieces too.
    • Ground nut and dalia: For that crunchy taste in between.
    • Chilli powder : To give a spicy taste to the dish.

     

    chiwda
    Evergreendishesdev

    How to make chiwda

    Chiwda is a delectable snack to binge on. It is usually made during festivals as Diwali and Holi. 
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 19 minutes
    Total Time 29 minutes
    Course: Snack
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    • 1/2 kilogram plain chiwda
    • 1/2 cup ground nuts
    • 1/2 cup split dahlia
    • 8 cashewnuts
    • 15 raisins
    • 1/4 teaspoon mustard seeds
    • 1/2 teaspoon cumin
    • 1 teaspoon sesame
    • 1 teaspoon chilly powder
    • 1/2 teaspoon sugar
    • salt to taste
    • curry leaves
    • oil for frying and roasting

    Method
     

    1. Take oil in a pan. Deep fry the groundnuts. Remove them and keep aside.
    2. Similarly, fry the split dahlia, cashew nuts, raisins and curry leaves seperately.
    3. Take two tablespoon of that oil and make the seasoning. Add mustard seeds, as it splutters, put cumin and sesame. Add asafoetida and turmeric. A few seconds later, add chilly powder, salt and sugar.
    4. Mix well. Put the fried ingredients into it. Add the plain chiwda and mix well.
    5. Heat it for a few minutes. Tasty chiwda is ready to binge.

    Notes

    To make chiwda, take flattened rice (poha or aval) and deep fry in oil. Do not make it brown in colour.

    About the event :

    An old post was updated today31/8/2025 with better pictures. Sending this to Foodies_Redoing Old Post_159. Here, I have changed both the text and the pictures, a lot of changes has been made in the post. The recipe remains the same.

    Subscribe to get updates of new posts and a book of handy hints for free! If you have liked this recipe, do like, comment and share.

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    chiwda recipe
    a bowl of chiwda

     

  • Sankranti Ellu / how to make Sankranti Ellu

    Sankranti Ellu / how to make Sankranti Ellu

    Sankranti Ellu is commonly prepared in South India. It is offered to the Lord and later exchanged with family members and friends.

    Makar Sankranti is one of the important festivals celebrated in India. It is called  by different names in different parts of the country. Pongal and Lohri are the other names. It marks the transition of the sun into the sign of Makara. It marks the beginning of Uttarayana kal, a pious period  for the next six months. It usually occurs on January 14th or 15th every year. It is also  one of the periods which marks longer days and harvesting period for the farmers.

    In Karnataka, Andhra Pradesh, Tamil Nadu and Maharashtra  Ellu (a mixture of white sesame with sugar or jaggery) is offered  to Lord and later in the evening to elder members to seek their blessings. Sankranti  Ellu is usually made at home though it is available in the market also. It is also known as Ellu Bella.

    The white sesame seeds is mixed with  ground nuts, desiccated coconut and castor sugar. Ellu Bella theendu, olle olle maatadu, meaning take sweet, talk sweet is the saying that often goes with it.

    Back to our childhood days, we cherished taking this mixture the next day, in cute box and exchanging with all classmates as ” Take Sweet, Talk Sweet, Be Sweet”. Some good memories as I write this post.

    Here is the Sakkarai Pongal recipe prepared on this day. If you like using quinoa, try making quinoa pongal, as I have made it. It is healthier and tasty too.

    sankranti ellu

     SANKRANTI  ELLU

    INGREDIENTS:

    • 1 cup white sesame seeds
    • 1 cup ground nut seeds
    • 1 cup split dalia
    • 11/2 cup dessicated coconut
    • 2 cup castor sugar

    METHOD:

    • Grate the coconut. I remove the black part at first and then grate the white only.
    • Dry roast sesame seeds, ground nut, and dessicated coconut lightly. They should not get burnt or dark.
    • Remove the skin of groundnuts.
    • Put split dalia in the pan for a second and remove it.
    • Mix all ingredients together.
    • Sankranti Ellu is ready to serve.

    Take a tip:

    • Use shiny sesame seeds.
    • Instead of castor sugar and shredded coconut , small bits of jaggery and coconut pieces may be added.
    Evergreendishesdev

    Ellu for Makar sankranti

    5 from 4 votes
    Ellu is exchanged during Makar Sankranti in South India. It signifies better bonding and mark of respect between indivduals.
    Print Recipe
    Servings: 10
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 cup sesame
    • 1 1/2 cup dessicated coconut
    • 1 cup groundnut
    • 1 cup split dalia
    • 2 cup castor sugar

    Method
     

    1. Grate the dry coconut. I remove the black part and grate only the white part.
    2. Dry roast white sesame, groundnut  and dessicated coconut on low flame.
    3. Peel the skin of groundnut and keep it aside.
    4. Put split dalia  for a few seconds in the pan and roast.
    5. Mix all ingredients together.

    Notes

    • Bits of jaggery may also be used instead of sugar.
    • Use the shiny variety of sesame. It tastes better.
     

    HAPPY MAKAR SANKRANTI TO ONE AND ALL

     

    About the event :

    This is an old post which I have redone with better pictures. Sending it to Foodies_Redoing Old Post _143.

    Pin it for later:

    sankranti ellu

    If you make this, take a picture and tag me on Instagram @foodiejayashree with the #evergreendishes

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  • Moongdal payasam, mangalore style

    Moongdal payasam, mangalore style

    Moongdal payasam is a tasty sweet which has a cooling effect on the body. Thus, with summer at its peak, you can enjoy this delicacy. Moreover, with Ugadi round the corner, it may be in the wish list.

    Each  state have adapted their own method of cooking. The North  Karnataka  recipe I had written long time back. You can check it here.Today, I am presenting to you Mangalorean style or Udupi style ( South Canara) style of this payasam.

    Coconut milk is used here. I have grinded cashews with a little coconut and mixed it.  Thus it is both vegan and gluten free food.

    With Ugadi approaching, I am planning to write a few good posts and finally make a collection of recipes too from bloggers for you. Please do keep watching this space.

    moongdal payasa
    moongdal payasa

     

    Moongdal payasam, mangalore style
    Recipe Type: Sweets
    Cuisine: Udupi
    Author: Jayashree
    Cook time:
    Total time:
    Serves: 4
    A tasty and cool dish to beat the heat
    Ingredients
    • Moongdal 1cup
    • ghee 2tsp
    • coconut milk 2 cup
    • jaggery 1cup
    • grated coconut 1tbsp
    • cashew 6
    • cardamom 4
    Instructions
    1. Wash the moongdal and keep it aside. Take a thick bottom pan,add the ghee and roast the moong dal. Add water and cook it. Alternately, you can put it in the pressure cooker at this stage.
    2. But, this does not require much time, so I prefer to cook by the direct method. Once it is cooked, add the coconut milk and stir well. Add the jaggery. Grind the coconut with cashew and cardamom. Add this to it. Boil for a minute. Remove from fire. Moongdal payasam is ready
    Notes
    You can avoid adding the extra coconut. Cashews can be garnished over also.

     

    moongdal payasa
    moongdal payasa

    Ingredients :

    Moongdal 1cup
    ghee 2tsp
    coconut milk 2 cup
    jaggery 1cup
    grated coconut 1tbsp
    cashew 6
    cardamom 4

    Method :

    Wash the moongdal and keep it aside. Take a thick bottom pan,add the ghee and roast the moong dal. Add water and cook it. Alternately, you can put it in the pressure cooker at this stage.
    But, this does not require much time, so I prefer to cook by the direct method. Once it is cooked, add the coconut milk and stir well. Add the jaggery. Grind the coconut with cashew and cardamom. Add this to it. Boil for a minute. Remove from fire. Moongdal payasam is ready.

     

    If you ever make this recipe, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be glad to see and share your creation further.
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  • Spicy Pongal for Sankranti

    Spicy Pongal for Sankranti

    This year,January 15 is Makar Sankranti , a very important festival in South India. It marks new beginnings. The previous day too, is celebrated by giving fresh grains and other cereals to elderly married ladies.It symbolises sharing and good will to others.Houses are decorated with colourful rangolis. Lunch is a welcome meal of bajra roti along with stuffed brinjal and moong . Pongal, a rice dish is also prepared on this day.  (more…)