In current times, lot of food comes out of packages. Sadly, most of the packaged food is laden with unhealthy amount of sugar, excessive salts, preservatives and food colours which make our bodies weak from inside as well as outside.
Lot of us, young and old are suffering from food allergies which we just didn’t have earlier !! So what changed? Let’s look at an example … I recently meet a friend who developed a sudden lactose intolerance. Lactose intolerance is an inability to digest milk. But the cows didn’t change … So What changed???
The food fed to cows and the million processes milk passes through before it reaches us has changed. Milk enhancers added to the food fed to cows mutates the genetic characteristics of the cows, making it release certain mutant chemicals into the milk it produces. This mutation is not only unhealthy for the cows but also for us.We all are being affected with it. Some of us react early and some later. Preservatives are also used to increase the shelf life of packed milk. These and many more kinds of alterations done to our food is making us all very unwell. Flours, pulses , legumes , nuts and dried fruits , fruits, vegetables, biscuits , cookies , cakes, confectionery, etc all have harmful chemicals but we buy them because we need to eat.
We can not change every thing in a moment but we can surely make right choices and work toward achieving a state of pure food.. some day……
Today’s recipe is a tea time snack prepared by grandmothers and mothers in yesterday years when life was simple and food was much cleaner and healthier. Times when biscuits & cookies were not a part of grocery list instead, raw materials listed below were used to make delicious snacks with lot of care and love. This recipe is a take to make our food a little less harmful then it already is and work toward a healthy and simple living.
This is a dry snack called “Chivda” in India. Considerable healthy when compared to a packed food. Homemade is much cleaner and healthier option then what one can buy from a supermarket. It’s so simple that you will wonder why you didn’t make it earlier.
Main ingredient used in the recipe is “Poha” aka “Rice Flakes” aka “Flatten Rice” aka “Pressed Rice” …
Usually eaten as a breakfast dish comes in two variety. Thick and Thin. Thick variety is used to make breakfast and thin variety is used to make dry tea time snacks and some also use it to thicken gravies or add crunch factor to food like dosa.
There are variety of Flatten rice option available in the market. If you want to go for an even healthier option , pick wild rice or brown unprocessed variety to make the snack. I have used the regular thin variety easily available in my neighborhood.
8 Cups Thin Flat Rice/ Richard Flakes / Thin Poha
1/4 cup Dried Coconut, cut in strips
1/4 cup Raisins
1/8 cup Cashews split from centre
3 sprigs Curry leaves
5 Green Chillies broken in half
3/4 Dadia / Split Roasted Channa Dal (Often used for chutney)
1/4 Cup Sugar
2 TSP Turmeric powder/Haldi
1 TSP Asafoetida/Hong
1 Tbsp Mustard Seeds/ Rai
1/4 Cup Oil
Salt to taste
Keep all the ingredients handy as you will work quickly when tempering.
In a large heavy bottom pan , heat oil for tempering.
Add mustard seeds and wait until it starts crackling, add asafoetida, turmeric powder , curry leaves and green chillies and let it saute for couple of minutes.
Add channa dal, coconut strips and cashews and roast for another minute.
Add poha to the mix and give a gentle but a good stir so every thing is well incorporated. Add the raisins now. The mix will change colour as it roasts. It is done when rice is crispy to eat, this takes about 20 minutes.
Cool down completely and then add sugar. Store in an air tight container and enjoy with your tea and coffee.