Murmurya Ca Chiwda Recipes

INDIAN SNACK MIX (CHEWDA)

Indian Snack Mix (Chewda) image

There are entire shops dedicated to this snack mix in India, and it's one of our treasured snacks. The last time I was in India, we all walked to a neighborhood pub, ordered a pitcher of beer, and chowed down on a big bowl of Chewda. It usually consists of chickpea flour noodles, flattened flakes of dried rice, peanuts and seasonings. Here's my Americanized version. Careful. Once you start... it's really hard to stop!

Provided by Aarti Sequeira

Time 13m

Yield 4 cups

Number Of Ingredients 12

Ingredients

2 cups corn cereal (recommended: Corn Flakes)
2 cups puffed rice cereal (recommended: Rice Krispies)
1/4 cup shelled, skinless peanuts
1/4 cup pepitas (pumpkin seeds)
2 tablespoons peanut oil
1 teaspoon brown or black mustard seeds
8 to 10 fresh curry leaves, optional
1/2 green serrano chile, minced
1/2 teaspoon turmeric
Small handful plantain chips, optional
2 tablespoons golden raisins
Kosher salt

Steps:

In a large wok over medium heat, toast the corn cereal, puffed rice cereal, peanuts, and pepitas until the cereals have crisped up, about 2 minutes. Remove from the pan.
Warm the oil in the same wok over medium heat. Add the mustard seeds (stand back, they'll pop!), curry leaves, green chile, and turmeric. Cook about 30 seconds. Turn the heat off.
Add the cereal mixture, plantain chips, if using, and raisins. Season with salt. Toss until well combined, and pour into a big bowl. Crack a beer and enjoy!

MUR'MUR'YA C'A CHIWDA

Mur'mur'ya C'a Chiwda image

Chiwda is a rather classic Indian puffed rice mix, and was included in the companion cookbook to the novel "Ten Thousand Tongues: secrets of a layered kitchen" (2018). In the novel, one of the character, Shanta, prepares a quick chiwda to accompany cups of tea for her husband, and his new friend. In most Indian kitchens, this dish is part of every snack platter, and is particularly popular at Diwali.

Provided by Curry Cravings

Categories Rice

Time 35m

Yield 8 cups, 12 serving(s)

Number Of Ingredients 14

Ingredients

1/4 cup oil
1 teaspoon cumin seed
3 inches fresh ginger, grated
12 -15 fresh curry leaves
3 -4 whole dried red chilies, broken into small pieces
1/4 teaspoon hing (asafetida powder)
1/4 cup raisins
1/2 cup raw unsalted peanuts
1/4 cup store bought sev (spicy lentil noodles)
1/4 cup dried coconut, slices (optional)
6 cups Rice Krispies (unsweetened rice puffs)
1 teaspoon salt
2 tablespoons sugar
2 tablespoons lime juice

Steps:

Sift and pick through the puffed rice, discard discolored pieces. Dry roast the puffed rice until it is toasty but not colored. Spread over a paper towel to allow moisture to wick away. Let it cool.
Heat the oil in a large wok. Add cumin seeds, ginger and curry leaves. Stir vigorously to season the oil well, reduce the heat. Add dried red chilies, asafetida powder and turmeric powder; stir vigorously to avoid burning. Add the raisins and peanuts, allow them to cook. As the peanuts begin to roast, add the salt, sugar and lime juice; turn off the heat. While the oil and spices are still hot, add the cooled toasted puffed rice and sev in small batches. Toss with two flat spatulas with each addition until all the rice is mixed inches Return the wok to a medium-low heat and toss this mixture quickly. Remove from heat. Serve hot or allow to cool and store it in an airtight container for up to four weeks.

Nutrition Facts : Calories 154.2, Fat 8.2, SaturatedFat 1.2, Sodium 274.7, Carbohydrate 19, Fiber 0.8, Sugar 5.8, Protein 2.2

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