Recipe By : Ann Hodgman, "Beat That! Cookbook"
Serving Size : 24 Preparation Time :
Categories : Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
*** DRIED SPICES ***
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon cayenne -- or less to taste
1/2 teaspoon pepper -- freshly ground
1/4 teaspoon ground cloves
*** CHICK PEAS ***
2 cups corn oil -- for frying
1 1/2 tablespoons corn oil -- for sauteing
1/2 cup dried chick-peas -- see notes
*** FRUITS ***
1/4 cup golden raisins
1/4 cup dark raisins
1/4 cup dried cherries
*** NUTS ***
1 cup raw cashews
1 cup raw peanuts -- without the papery
-- skins
*** SPICED SESAME SEEDS ***
1 teaspoon black mustard seeds -- see notes
1 pinch ground asafetida -- optional, see notes
3 tablespoons sesame seeds
1/4 teaspoon ground turmeric
*** FINAL INGREDIENTS ***
3 cups Rice Krispies
2 teaspoons sugar
1 1/2 teaspoons ground amchoor -- optional (see
-- notes), or dried
-- mango, finely
-- chopped
In a small bowl, stir together the salt, cinnamon, cayenne, pepper and cloves.
Put aside.
Line 2 cookie sheets with several thicknesses of paper towel. Preheat the
ovento 350 degrees F. Have a sieve handy.
CHICKPEAS: In a wok, deep skillet or other deep-frying vessel, pour enough
corn oil to reach a depth of 1 inch. Heat until the oil is hot enough to make
a dropped-in chick-pea sizzle immediately. Then put the chick-peas into a
sieve and set the sieve carefully into the oil. Cook until the chick-peas are
sizzling all over. Drain them on half of the paper-towel-lined cookie sheet.
FRUITS: Fry 2 tablespoons of the golden raisins, 2 tablespoons of the dark
raisins, and 2 tablespoons of the dried cherries in the same way. Cook until
they puff up like little spheres. Drain the first sieveful on part of the
first cookie sheet and repeat the process with the remaining 2 tablespoons of
each of the dried fruits.
NUTS: Put the cashews and peanuts on a large baking pan or rimmed cookie
sheet. Take out 2 tablespoons of the "raisin oil" and stir into the nuts.
Bake the nuts for 10-12 minutes, stirring frequently, until they are golden
and cooked through. Drain them on the second lined cookie sheet.
SPICED SESAME SEEDS: In a small skillet, over low heat, heat the remaining 1
1/2 tablespoons oil. When it's hot, put in the mustard seeds and the optional
asafetida. Stir these constantly for a few seconds, until the seeds begin to
pop. Then add the sesame seeds and stir them constantly until they're golden
brown. Add the turmeric, stir for 3 seconds and take the skillet off the
heat.
FINAL INGREDIENTS: In a large bowl, stir together the fried spices and their
oil, the ingredients on the cookie sheets, the Rice Krispies, the dried spices
from the beginning of this recipe, the sugar and optional amchoor or dried
mango. Toss everything together well. Cool the granola thoroughly, give it a
final toss and store it airtight at room temperature.
Makes about 6 cups.
Notes: The chick-peas, black mustard seeds, and asafetida are available at
Indian stores, some specialty shops and some health-food stores. Amchoor is
dried, powdered mango, available at Indian stores. Dried mango is available
at health food stores. This mix is also known as Asian Ambrosia, Posy's
Cheewrah, or St. John's Trail Mix. From Ann Hodgman's BEAT THAT! COOKBOOK,
1995, Chapters Publishing Ltd., ISBN 1-881527-92-1, pages 21-23.
