Spicy Chewra Recipe | Food Diaries | Masala TV | Zarnak Sidhwa | Fast Food

Method:
Heat 4 tsp oil. Add the poha and reduce the heat to very low. Toast the poha, stirring constantly to make sure the flakes are evenly toasted. The poha should curl around the edges and gain a little colour very gradually over about 20 minutes. When the poha has slightly browned and crumbles easily between your fingers, pour it into a large bowl and set aside.
Turn the heat up to medium and heat the remaining 4 tsp oil. Add the mustard seeds and when they have finished popping, add the peanuts. Take care not to burn the mustard seeds. Fry the peanuts on medium heat, stirring constantly until they are a golden brown colour. Add the turmeric and curry leaves and fry, stirring, until the curry leaves have crisped. Add the coconut flakes and fry, stirring, until they have browned a little. Add the toasted poha back into the pan with the other ingredients with about 1/2 tsp salt and the sugar. Stir to mix well, but be gentle so that you do not crush the poha too much. Taste and add a little more salt if needed, then stir again. Transfer the chivda to a large bowl and allow to cool completely before packing into an airtight container.

Method:
Marinate the prawns in salt, turmeric, cinnamon, cardamom, cloves, raisins, mace powder and bay leaves. Heat clarified butter. Add onions and fry till they turn brown. Add edible food color and spices. Add ginger garlic paste and fry, next add prawns and little water and earlier soaked and drained rice to it. Add salt, sugar, cashews and nutmeg powder. Cook till rice absorbs all the water. Add some clarified butter and screw pine water. Serve hot.