Indian Cooking Recipe : Chewda, Pohe
½ kg beaten rice
1 cup copra shredding
1 pav peanuts
¼ pav roasted Bengal gram
4 tsp salt
4 tsp chilli powder
4 sprigs curry leaves
2 tsp mustard seeds
1 tsp haldi powder
½ tsp asafoetida powder
oil for frying
Slice copra. Cut into fine shreds.
Roast peanuts and skin them.
Keep aside cashewnut halves and chopped curry leaves.
Mix together salt, chilli, asafetida and haldi powders in a bowl.
Heat oil in frying pan and fry beaten rice, on medium flame, in 5 to 6 installments.
Transfer to a basin and mix 2 tsp of the above powder mixture with every installment
by tilting the basin to and fro several times.
Continue the same procedure for the remaining beaten rice.
Prepare seasoning with mustard, chopped curry leaves, copra shreddings, peanuts,
cashewnut bits and roasted Bengal gram all in the same sequence using a little
oil left over in the frying pan.
Put the fried beaten rice in the seasoning, and mix thoroughly.