Indian Snack Mix Chewda Food

INDIAN SNACK MIX

Steps:

• In a large bowl, combine the cereals, pretzels and almonds. In a small bowl, combine the butter, hot sauce, Worcestershire sauce and seasonings. Drizzle over cereal mixture; toss to coat., Transfer to two 15x10x1-in. baking pans coated with cooking spray. Bake at 250° for 45 minutes or until golden brown, stirring every 15 minutes. Stir in raisins. Cool completely on wire racks. Store in airtight containers.

INDIAN SNACK MIX

Steps:

• In a large bowl, mix cereals together. Do not mix in noodles.
• Heat oil in a large skillet. Fry mustard seeds and cumin seeds well.
• Add noodles and heat for approximately 2 minutes.
• Add other spices and mix well. Mix in peanuts. Add two handfuls of the cereal mix and mix well. Add oil mix to remaining cereal mix in bowl and stir well.
• Place in baking dish and cook in 250 degree oven for 25- 30 minutes.
• Serve in individual bowls. For each serving, stir in 1 tablespoon chopped onions and 1 tablespoon lemon juice, more or less to taste.
• You can also add more red pepper if you like foods that are EXTREMELY hot. Serve with something cold to drink.

CHEWDA

Steps:

• Put the rice krispies in a large bowl.
• Fry the peanuts and cashew pieces in batches in the oil until light brown.
• (Take them out immediately, as they'll continue to cook a bit after you do!).
• Put them on top of the rice krispies.
• Fry the raisins in batches, until they puff-add to rice krispies mixture.
• In the leftover oil, pop the mustard seeds.
• Add the chilis and curry leaves (be careful of splattering when you do!).
• Heat on low flame for a couple of minutes, to temper the oil.
• Add the asafoetida-turn the flame off.
• Add the turmeric, cayenne, and cumin. Mix well.
• Add a couple of cups of the rice krispies/nuts/raisins into the pan to mix with spices.
• Put that back in the bowl with the rest of the stuff.
• Mix thoroughly, until you get a uniform color.
• Add sugar and salt to taste and mix again.

CORN FLAKES CHIVDA (SPICY INDIAN SNACK MIX)

Steps:

• Heat oil in a pan and add cumin seeds. Wait until they sizzle, then toss in the raisins (or other dried fruit pieces) and nuts. Stir a minute.
• Keep on very low heat and stir in the chili powder, turmeric powder, salt and sugar.
• Mix in the lime juice, keeping your face averted because the oil will splatter.
• Finally gently fold in the cornflakes over low heat for about 3-4 minutes until the cornflakes are well coated with the spice blend. Cool completely before storing in an airtight container at room temperature.