Mixture/Chavanu

Quantity about 1 kg

Ingredients:

1.      1 cup split bengal gram (chana dal)

2.      1 cup peanuts

3.      1 cup mung beans

4.      1 cup rice flakes, flattened rice (poha)

5.      1 cup colorful boondi

6.      1 cup sev-bhujiya

7.      1 cup whole dry peas

8.      1/2 cup halves cashew nuts

9.      Oil for deep fry

For spices:

1.      1 tablespoon red chili powder

2.      1/2 tablespoon black pepper powder 

3.      2 tablespoon sugar powder

4.      1 teaspoon turmeric powder

5.      1 teaspoon cumin powder

6.      1/2 teaspoon garam masala

7.      1/2 tablespoon  amchur powder

8.      1/2 teaspoon black salt powder

9.      Salt to taste

Method:

1.      Wash and soaked chana dal, mung beans and dry peas 3 to 6 hours separately.

2.      Remove the water drained and spread separately in a kitchen towels for 15 to 20 minutes.

3.      So all the water is absorbed and beans are dry.

4.      Mix the all spice ingredients in grinder and grind very fine power. Set aside. 

5.      Heat the oil in a pan until smoking point.

6.      Place the chana dal in batches in a wire mesh strainer, lower it into the oil.

7.      Fry dal until crispy or pinkish brown, lift out the strainer and transfer to paper towels to drain.

8.      In separate batches fry peanuts, cashews, peas, and mung beans. Drain on paper towels.

9.      Sprinkle in 1 tablespoon spice powder, mix very well.

10.  Now add half of rice flakes to the wire mash strainer lower it into the oil and fry until the frothing oil subsides and poha floats. (It should not brown only turn golden yellow).  

11.  Fry the remaining flat rice dry on paper towel blot all the excess oil.

12.  Sprinkle in another 1 tablespoon spice powder and toss well.

13.  In large bowl combine all beans, nuts and flakes. Toss well.     

14.  Mix in boondi and sev toss everything very well.

15.  Now add in another 1 tablespoon spice powder and toss well.

16.  If you like more or less spicy mixture increase or decrease the spice powder.

17.  Allow the mixture to cool completely before storing in air tight container.

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Eggless Almond Brownie

Ingredients:

1.      1/4 cup all-purpose flour

2.      1/2 tablespoon cocoa powder

3.      1/2 cup condensed milk

4.      1/4 cup melted dark chocolate

5.      3/4 cup ground blanched almond

6.      2 tablespoon butter soften

7.      1/4 teaspoon baking powder

8.      1/4 teaspoon chocolate essence

9.      Milk as needed

10.  Walnuts pieces

Method:

1.      Grease and line brownie pan or molds, preheat the oven to 160ºC.

2.      Sieve the flour, cocoa powder and baking powder together 2 to 3 times. Set aside.

3.      In bowl pour condensed milk, butter and melted chocolate it to make a fine, smooth paste.

4.      Mix the flour with wet mixture, add in chocolate essence then mix well.

5.      Add grounded almond powder and batter the whole mixture again.

6.      Add 1 to 2 tablespoon milk if mixture is too thick.

7.      Pour the mixture in greased brownie molds.

8.      Put walnut piece in the middle of molds.

9.      Brush brownie with water before baking so that it does not dry out.

10.  Put in the oven and bake for 15 to 18 minutes.

11.  Let the brownie cool completely serve with coffee or ice cream.

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