Poha Chivda (पातळ पोह्यांचा चिवडा)

Ingredients:
1/4 kg flattened rice, thin variety (पातळ पोहे)
1/2 cup roasted groundnuts
1/2 cup puffed rice (चुरमुरे)
1 1/2 tbsp of split roasted gram (डाळे)
A handful of dry coconut pieces
3-4 pieces of dried kokam, cut into pieces
salt as per taste
powdered sugar as per taste

For seasoning:
1/2 tbsp of  oil
1 1/2 tsp of mustard seeds
a pinch of asafoetida
8-10 curry leaves
1 1/2 tsp of sesame seeds (optional)
2 tsp turmeric powder
3-4 green chillies

In a large kadhai, dry roast flattened rice for about 5-10 minutes on low flame until they turn crispy. Keep it aside. Similarly dry roast puffed rice for 2-3 minutes for added crispiness. Keep it aside.  Allow these two ingredients to cool down a bit.

Add oil to the kadhai and do the regular seasoning with mustard seeds, asafoetida, curry leaves, sesame seeds and green chillies and turmeric powder in that order. Next add groundnuts and stir for a minute. Now add kokam pieces, dry coconut pieces and split roasted gram. Mix well and stir for another 5-7 minutes. Once all the ingredients are well roasted, turn off the heat. Allow the seasoning to cool down.

In a large container, mix dry roasted puffed rice, flattened rice with salt and powdered sugar. Once the seasoning has cooled down a bit, mix seasoning with puffed rice and beaten rice. Mix all the contents thoroughly and chivda is ready to serve.

Once the chivda has completely cooled down, store it in an air tight container.
This chivda stays fresh for about a month.

Kande Pohe (कांदे पोहे)

This snack is prepared in every Maharashtrian household, especially for breakfast. It is also become popular snack to be served when a prospective groom meets a prospective bride for the first time.

Ingredients:

2 cups Flattened rice (poha)

1 medium sized onion, chopped

1 medium sized potato, boiled and chopped

a small piece of ginger, grated or finely cut

a handful of groundnuts

salt as per taste

1/2 tsp sugar or as per taste (optional)

1/2 tsp lemon juice

coriander leaves for garnish

freshly grated coconut for garnish

For Seasoning:

1 tbsp oil

1 tsp mustard seeds

a pinch of asafoetida

1/2 tsp cumin seeds

1/2 tsp turmeric powder

8-10 curry leaves

Servings: 3 people

Wash the poha and drain water, keep it aside. In a kadhai, heat oil and season with mustard seeds. Once the mustard seeds start popping, add asafoetida, cumin seeds, curry leaves and turmeric powder. Next add ginger pieces,groundnuts and onion. Fry for 2-3 minutes until onion is golden brown. Add potato and cover with lid. After 1-2 minutes, add salt and sugar. Mix well and stir for another 2-3 minutes. Now add the washed poha and mix it well. Add little water if you find the mix to be very dry. squeeze lemon juice and cover with lid and let it cook for 1-2 minutes. Turn off the heat and garnish with coriander leaves and grated coconut.