Pohyacha Chivda (savory rice snack)

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Pohyacha Chivda, or, Chivda (savory mixture) made of Pohé (flattened rice), is a popular snack item in India. Light, customizable and a perfect accompaniment to a cup of steaming hot chai, it is the perfect “in between” to hold you over until dinner time. It is also heavily featured in Diwali “faraaL” (feast) along with other savory and sweet goodies. It is easy to make, keeps for weeks, and at least in our neck of the woods, we don’t wait for Diwali to whip some up!

It’s important to source the right ingredients for this recipe, most important of all being the Pohé. There are many kinds of flattened rice flakes available in Indian grocery stores, so be sure to choose the “thin”, “ultra thin” or “nylon” variety for this recipe! You could use thick Pohé but that’s a different recipe (mainly you would have to deep-fry the Pohé instead of just dry roasting them). The ingredient list may seem overwhelming but ingredients should be easily available, and you can also leave a couple things out if you can’t find them!

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Puran Poli

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When my husband suggested that I attempt Puran Poli for Gudi Padwa (Indian New Year) this year, I really thought he was kidding. It is one of those recipes tucked into the “Advanced Cookery” category that only moms or grandmas attempt. I was obviously not prepared to take this on, and this became even clearer when my mother, kind and encouraging as always, started suggesting alternative recipes that I can make with the Puran Poli prep!

I remained cautiously optimistic and I’m happy to report that it turned out really well for a first time! My 3 yo niece recognized it to be Puran Poli and said that she loved it, so I’m going to place this experiment in the “success” category.

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Indian Winter Vegetable Stew (Bhogi Bhaji)

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When it comes to Indian Food, the term “Indian” is too generic. There are so many regions in India (and sub-regions, and sub- sub-regions, and so on), each with its own list of ingredients, spice palette and flavor profile, not even everyone in India knows what’s cooking elsewhere within India. Within Indian food, the cuisine I’m most comfortable with is Maharashtrian – the food from the western state of Maharashtra (that’s where the big cities like Mumbai [Bombay to some] and Pune [Poona to some] are located). Sometimes referred to as “Marathi” food (Marathi is the language spoken in  Maharashtra), it has many, many sub-types. Each region brings its own style, and each family adds a flavor of its own, to complicate matters further in the most delicious way possible.

Growing up, the various men and women in my family had different cooking styles and preferences, so I got to sample lots of different kinds of food and everything [Indian] that I cook today is influenced by my mom, dad, grandmother, aunts, and more recently, the sibling unit that makes its own spice mixes from scratch, just because. My husband’s and mother-in-law‘s cooking style has also influenced my cooking in the last couple of years since they are both amazing cooks, hailing from a different sub-region! When I make “Upma” (a semolina porridge with ginger, green chillies and green peas), I make it like my grandmother’s – I don’t like anything brown too much, and the end result is a soft, white, comforting bowl of heaven. I also copy her garnish, which, like most people who grew up in the coastal regions, is a generous heap of freshly grated coconut! Well, when I indulge, anyway. On a more regular basis I make Upma with quick cooking (1-minute) oatmeal or steel-cut oatmeal because its lighter and healthier. But when it comes to one of my Dad’s trademark preparations, even my mom, who’s the best cook I know, defers to him for instructions and so do I. I hope to post about his “Dal Fry” (spiced Lentil Stew) on the blog soon!

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