Ingredients:
- 2 tbsp peanut oil
- 30-35 curry leaves, washed and somewhat dried
- 1 cup peanuts / chopped cashew nuts
- 1/2 cup roasted chickpeas (dalia)
- 1/2 cup coconut chips
- 2 tbsp sesame seeds
- 1/2 cup raisins
- 2 tbsp fennel seeds
- 1 tsp asafoetida
- 1 tsp red chili powder
- 1 tsp turmeric
- 1 tsp salt
- 3 cups cheerios
- 2 cups cornflakes, a bit crushed
- 2 cups rice crispies
Method:
- In a large pan, heat the oil on medium heat
- When the oil is hot, add curry leaves and cover the pan to prevent the oil from splattering
- When the curry leaves are shallow fried and become somewhat dry, add the nuts and saute till nuts become light brown in color
- Add dalia and coconut chips and saute for a minute or so
- When dalia becomes pink / light brown, add sesame and toss for 30 seconds
- Add raisins and mix well
- Add fennel seeds and mix well
- Add asafoetida, chili powder, turmeric powder and salt and mix well for a minutes
- Add cheerios and mix well
- Add other cereals, mix well and keep on roasting for a couple of minutes, gently stirring / mixing the chevdo
- Take out the chevdo in a wide container and let it cool for a couple of hours before storing it
Serves: 20
Inspiration source:
Remarks:
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