I like experimenting new things and love to make everything at home for my family. This pushes me to try new recipes.

Since the time I started baking in my cooking range the cakes have been really good. And my kids keep asking me to bake again. I end up baking twice a week. I feel really great. This time I decided to make chivda, my kids like chatpata mixtures and snacks.. So I tried making chivda. There are many many recipes for it.. This is how I made it. Its simple and very quick.


poha – one cup
oil( I used Gingely oil) – 3 tsp
Peanuts. – 2tbsp
Green chillies – 1or 2
Curry leaves cleaned and chopped one stick
Mustard seeds – 1tsp
Cumin seeds (jeera) – 1/2 tsp
Turmeric powder – 1/4tsp
Lemon juice – 1/2 to 1 tsp
Asafoetida (hing)  – 1/4 tsp
Salt to taste


Take a pan, add 1 tsp oil and fry the poha till it becomes crisp. I did not wash the poha, just cleaned it by picking the grains. Once it is crisp, take off the gas.

Take another pan, heat the remaining oil and add mustard seeds and cumin seeds. Once they crackle add the asafoetida. After 2 seconds add chillies and curry leaves and add turmeric powder. Let it fry for 1 minute.
Now add the peanuts and salt and let it fry. Keep the gas on low flame. Mix well.

After 5 to 7 mins add poha and mix the lemon juice. Your chivda is ready…




This is one of my favorites. I remember my mom used to make this when I was a kid. Me and my elder brother would add this pickle in a glass of buttermilk and have. This pickle tastes best with curd rice, dosa, idli, appam, etc..

Its very easy to make and does not take much time too. Store in a proper container and keep it refrigerated. Since its homemade and does not contain any preservative, its better to make small quantities. 


  1. Raw mango                                                                                   4 medium raw mangoes              
  2. Salt                                                                                              4 tea spoons (according to your taste)
  3. Til oil (Gingelly oil)                                                                        7 tbsp
  4. Mustard seeds                                                                                 2 tsp
  5. Fenugreek seeds                                                                            1/2tsp
  6. Asofoetida (hing)                                                                           2tsp
  7. Turmeric powder                                                                           3 and a 1/2tsp
  8. Chilli powder                                                                                5 heaped tsp


How to proceed

  • Wash the raw mangoes well and wipe them dry and clean. Cut them into small pieces and set aside.

  • Take a pan and add til oil, mustard seeds and fenugreek seeds. Once they crackle, add asofoetida and turmeric powder and turn off the gas. Now add the chilli powder, you can see bubbles forming when you stir the mixture. Add the cut mangoes and salt and mix well. Let the pickle settle for some time. Enjoy this homemade pickle. No cooking required at all.
Raw mango pickle