Monday, May 7, 2007

A Taste of Yellow: Cornflakes Chivda

My son's grade school teacher loves chivda and 'can't get enough of it'.
This nugget of information was discovered when I did a Diwali presentation in my son's class. I had taken with me an assortment of Diwali goodies: bite-sized versions of laddo, chakli, barfi, and a huge bowl of chivda. The teacher took one look at the chivda and whispered, "If we have any leftovers can I take it home with me?".

Chivda is a quintessential Maharashtrian snack. But snacking crosses all boundaries and the simple chivda is proof of that.
Surprisingly easy to make but so satisfying that one truly 'can't get enough of it'.
Each Maharashtrian household has it's version of chivda and the variations are endless.

My version of this crunchy snack uses cornflakes cereal.

5-6 cups cornflakes cereal
1/2 cup roasted peanuts
1/3 cup roasted cashew pieces (optional)
1/3 raisins or cranberries
10-12 curry leaves (kadhilimba)
2 tsp mustard seeds
1 tsp fennel seeds (badishep), lightly roasted
1 tsp turmeric
1 tsp red chilly powder (adjust quantity as per liking)
4 tbps oil
1 tbsp lemon juice
salt and sugar to taste

Heat oil in a medium sized wok (kadhai).
Add the mustard seeds and when they start sputtering, add the turmeric.
Add the curry leaves, peanuts, raisins/ cranberries, and cashews (if using).
Cook for about a minute and then add the fennel seeds, the chilly powder, and the lemon juice.
Next, add the salt and the corn flakes and turn off the heat.
Mix till the corn flakes are well coated with the spices.
Let cool slightly before adding a couple of tablespoons of sugar.
Adjust the salt.

Stored in an airtight container, chivda will stay fresh for at least a week. But honestly, it will be gone within days.

This chivda goes with my son to school tomorrow.
It also goes to Barbara who is hosting A Taste of Yellow.
Thanks, Barbara, for hosting and wish you the very best.
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