Alright, family, gather ‘round! Let’s talk about some good eats – the kind that sticks to your ribs and warms your soul. I stumbled across this picture the other day, and it just screamed comfort food to me. We’re talking flavors that dance on your tongue, textures that make you close your eyes and sigh… you know, the good stuff!
Golden Goodness
Now, looking at this picture, I’m thinking we need to whip up a batch of something similar. It reminds me of my grandma’s cooking – she always had a knack for turning simple ingredients into a symphony of flavors. I can almost smell the warm spices and hear the gentle sizzle of oil in the pan. This isn’t just about food; it’s about memories, about family, about sharing a little piece of our culture with everyone.
Ingredients (Based on the Image):
- 2 cups Poha (flattened rice) - thin or medium thickness
- 1/2 cup Chana Dal (split chickpeas)
- 1/4 cup Peanuts
- 1/4 cup Cashews (optional)
- 1/4 cup Raisins (optional)
- 2-3 Green Chilies, finely chopped (adjust to your spice preference)
- 1 inch Ginger, grated
- 1/2 tsp Turmeric Powder
- 1/2 tsp Red Chili Powder (optional)
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- A pinch of Asafoetida (Hing)
- 1/4 cup Curry Leaves
- 2 tbsp Sugar
- 1 tbsp Lemon Juice
- Salt to taste
- Oil for frying
Instructions:
- Prepare the Poha: Lightly rinse the Poha under running water for a few seconds, just enough to soften it slightly. Do not soak it for too long, or it will become mushy. Drain well and set aside.
- Soak the Chana Dal: Soak the Chana Dal in warm water for at least 2-3 hours. This will help it cook evenly.
- Fry the Ingredients: Heat oil in a large pan or wok over medium heat. First, fry the soaked and drained Chana Dal until golden brown and crispy. Remove with a slotted spoon and set aside.
- Next, fry the Peanuts and Cashews (if using) until golden brown. Remove and set aside.
- Temper the Spices: In the same oil, add Mustard Seeds. When they start to splutter, add Cumin Seeds and Asafoetida. Sauté for a few seconds.
- Add Aromatics: Add the chopped Green Chilies, grated Ginger, and Curry Leaves. Sauté for another minute until fragrant.
- Add Spices: Add Turmeric Powder and Red Chili Powder (if using). Sauté for a few seconds.
- Add Poha: Add the softened Poha to the pan and mix well to coat it with the spices.
- Add Fried Ingredients: Add the fried Chana Dal, Peanuts, Cashews, and Raisins (if using). Mix everything together.
- Season and Sweeten: Add Sugar and Salt to taste. Mix well.
- Finish with Lemon Juice: Squeeze Lemon Juice over the mixture and mix well.
- Roast and Cool: Cook the mixture on low heat for about 5-7 minutes, stirring occasionally, until it’s heated through and slightly crispy.
- Cool and Store: Remove from heat and let it cool completely before storing in an airtight container.
This recipe is just a starting point, of course. Feel free to adjust the spices and ingredients to your liking. Some people like to add dried coconut flakes, sev (thin gram flour noodles), or even a little bit of amchur powder (dried mango powder) for a tangy flavor. The key is to experiment and find what works best for you and your family. Enjoy this little piece of home, everyone!
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