Spicy Beaten Rice Mix
(Poha Chivda)

Serves: 4  Cooking time (approx.): 2 minutes Style: Indian 2  tablespoons oil 1  teaspoon(s) mustard seeds 1  teaspoon(s) cumin seeds 2  green chillies chopped fine 2  dry red chilli(es) broken into bits 2  tablespoon(s) peanuts 2  sprig(s) curry leaves ½  teaspoon(s) asafoetida powder ½  teaspoon(s) turmeric powder 4  cups thin variety beaten rice (patla poha) salt and sugar to taste grated coconut and sugar powder for garnish Pour the oil in a microwave-safe deep bowl. Toss in the mustard and cumin seeds. Microwave covered on high (100%) power for about 4  minutes till they splutter. Stir in the green chillies, red chilly pieces and the peanuts. Microwave covered on high (100%) power for about 2  minute(s) or till the peanuts are aromatic. Drop in the curry leaves, asafoetida and the turmeric powder. Stir till aromatic. Stir in the beaten rice and microwave uncovered on high (100%) power for about 2  minute(s) (stirring every 30 seconds to avoid burning) till the beaten rice is crisp and well coated with the oil and spices. Allow to stand for a minute before checking for doneness. Sprinkle salt and sugar to taste and toss well. Cool and store in an airtight jar. TIP: Chillies can be increased or decreased as desired. It is better to prepare this dish in a bigger quantity and store for days oe even a month or two in airtight jars to retain the crispiness. Enjoy as and when required. When the microwave cooking time for a step exceeds 2 minutes, it is highly recommended the contents be checked and stirred at regular intervals to avoid burning of food. Standing time is a very important step as it completes the microwave cooking process of a dish. Ideally, allow the dish to stand for about 5 minutes before serving. Serve garnished with: grated coconut and a sprinkling of sugar powder.

 
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