MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chivda Matar (Roasted Flattened Rice With Spicy Peas)
Categories: Indian, Rice, Breakfast
Yield: 4 Servings

MMMMM----------------ROASTED CHIVDA, (FLATTENED R---------------------
4 tb Oil
2 1/2 c Thick poha (flattened rice)
1/2 ts Salt
1/2 ts Sugar

MMMMM--------------------------OPTIONAL-------------------------------
Add any nuts or seeds of
- choice; (peanuts, cashews,
- raisins, sunflower seeds,
- etc)

MMMMM------------------------SPICED PEAS-----------------------------
10 oz Fresh peas (280 g);
- shelled, blanched
2 tb Oil
1/4 ts Cumin seeds
1/3 c Onion (1 sm);
- finely chopped
2 tb Fresh ginger (2.5"); minced
1/2 ts Roasted cumin powder
2 Thai green chiles;
- up to 3,
- or adjust to tolerance
1/2 ts Garam masala
Salt; to taste
1/4 ts Chaat masala; skip if you do
- not have it
1 1/2 ts Fresh lemon juice;
- or to taste
1 tb Fresh cilantro
- (4 to 5 sprigs);
- chopped (optional)

Take a fork in one hand and start adding the flattened rice with the
other, continuously stirring else it will burn.

Add all of the rice, and stir so that all the flakes are coated in
oil. Add thesalt and stir to combine.

Return the skillet to stove and on low heat, let the rice toast up.

Keep on stirring it a lot of times, else it will burn and you will
see that the flakes start to change color. You will smell a nutty
aroma too.

It takes about 8 to 10 minutes on low heat for the rice to completely
roast and turn pale brown.

This time will depend on the variety and thickness of flattened rice
you are using. Adjust.

Once the flattened rice has roasted, let it cool down completely.
Transfer to an air tight jar.

Use a clean, dry spoon to serve it. Store up to a week.

Spiced Peas:

In a wide pan, heat up the oil on medium heat. Once heated, temper
the oil with cumin seeds and wait for them to crackle.

Add the chopped onions to the pan and let the onions cook until
transculent. Don't brown them.

text, add the chopped ginger & green chili to the pan and cook for 2
to 3 minutes.

Add the blanched peas next along with garam masala and salt to taste.
Stir to combine and let cook on medium heat for 3 to 4 minutes.

Add the chaat masala and chopped cilantro next and stir fry on high
heat for 3 to 4 minutes, continuously stirring.

Take care that the peas do not turn mushy.

Put off the heat, add fresh lemon juice.

To serve, plate up the roasted chivda and spicy peas.

Add 1 ts granulated sugar on top along with a sprinkle of red chili
flakes. Enjoy with a cup of chai.

Recipe by sanjuro

Recipe FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/
roasted-flattened-rice-with-spicy-peas--chivda-matar.txt>

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