Chewda
- Ready In:
- 20mins
- Ingredients:
- 14
- Yields:
-
12 cups
ingredients
- 8 cups Rice Krispies
- 3⁄4 lb raw Spanish peanut
- 3⁄4 lb raw cashews
- 1 1⁄2 cups raisins
- 1⁄2 cup vegetable oil
- 1 -2 teaspoon black mustard seeds
- 2 serrano peppers, finely chopped
- 2 tablespoons curry leaves, cut into small pieces
- 1 tablespoon cayenne powder
- 1⁄8 teaspoon asafoetida powder
- 1⁄2 teaspoon turmeric powder
- 1 -2 teaspoon cumin powder
- 2 teaspoons sugar
- salt
directions
- 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.
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RECIPE SUBMITTED BY
Diana Adcock
Geneseo, Illinois