Veggie Foodie

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:

1. In a large pan, heat the oil on medium heat
2. When the oil is hot, add curry leaves and cover the pan to prevent the oil from splattering
3. When the curry leaves are shallow fried and become somewhat dry, add the nuts and saute till nuts become light brown in color
4. Add dalia and coconut chips and saute for a minute or so
5. When dalia becomes pink / light brown, add sesame and toss for 30 seconds
6. Add raisins and mix well
7. Add fennel seeds and mix well
8. Add asafoetida, chili powder, turmeric powder and salt and mix well for a minutes
9. Add cheerios and mix well
10. Add other cereals, mix well and keep on roasting for a couple of minutes, gently stirring / mixing the chevdo
11. Take out the chevdo in a wide container and let it cool for a couple of hours before storing it

Serves: 20

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