This was one of my fav snack while growing , i remember even bringing it to school in my lunch box once in a while..
This recipe is for one of the many snack mixes stored in every Indian Home.
Prep time:- 10 Minues
Cooking Time:- 30 Minutes
Recipe Source:- The Indian Spice Kitchen Book
1 2/3 Cups Flakes Rice (Poha)
4 Tablespoon Oil
1 Tsp Black Mustard seeds
Large Pinch Asafoetida
16 Curry leaves
1 Tsp green Chillies Minced
1 tsp Turmeric Powder
1 Tsp Coriander Powder
1 Tsp Cumin Powder
6 Tablespoon Roasted Peanuts
4 Tablespoon melon Seeds
4 Tablespoon Raisins
6 Tablespoon Dry coconut (copra ) sliced
2 Tsp Sugar
1/4 cup dalia (roasted) (optional)
1) Dry roast the flaked rice in a kadai or wok until crisp. Set aside.
2) Heat the oil in a pan and add the mustard seeds. When they crackle , add all the other ingredients except rice, sugar and salt and mix well.
3) Saute for a minute, stirring all the while. Add the roasted rice, sugar and salt and mix well.
4) Stir a couple of times, remove from the heat and cool completely. Store in an air tight jar and use as required. Consume within a month because it loses its crunch with keeping.
Posted by Preety at 12:58 PM