Sunday, 12 February 2012

Spicy Mixture

Sev 1/2 Cup
Boondi 1/2 Cup
Poha 3/4 Cup
Roasted Peanuts 1/4 Cup
Turmeric Powder a Pinch
Red Chili Powder 1 tsp
Curry Leaves 6
Garlic 2 Cloves
Salt to Taste
Oil 1 Tbsp
Method of preparation:
Peel and mash the garlic cloves.
Deep fry the thick poha till crisp and remove onto absorbent paper.
Heat oil in a small pan, add garlic cloves.
When garlic cloves start to change color, add curry leaves and remove from heat.
Wait for a minute, stir in red chili powder, turmeric powder and salt into the oil.
In a mixing bowl, mix together sev, boondi, poha, roasted peanuts and above spiced oil.
Mix well, crush the curry leaves and store tight in a jar and refrigerate the mixture to extend the shelf life.
Serve spicy mixture as necessary.