INDIAN SPICE MIX
A spice mix that I found on the web. I use it in currys, soup and even in a dressing if I want it to be a little spicy or have a hint of an Asian flavour.
Provided by Chef Dudo
Categories Asian
Time 5m
Yield 7 tablespoons
Number Of Ingredients 7
Steps:
- Put all ingredients in a mixing bowl.
- Mix well.
- Store in a glass jar.
- It will keep for several weeks.
- I use 2-3 tablespoons in a curry for 4 people.
- For a dressing-about 1 tablespoon.
- These are estimates, follow your own tastebuds.
INDIAN SNACK MIX (CHEWDA)
There are entire shops dedicated to this snack mix in India, and it's one of our treasured snacks. The last time I was in India, we all walked to a neighborhood pub, ordered a pitcher of beer, and chowed down on a big bowl of Chewda. It usually consists of chickpea flour noodles, flattened flakes of dried rice, peanuts and seasonings. Here's my Americanized version. Careful. Once you start... it's really hard to stop!
Provided by Aarti Sequeira
Time 13m
Yield 4 cups
Number Of Ingredients 12
Steps:
- In a large wok over medium heat, toast the corn cereal, puffed rice cereal, peanuts, and pepitas until the cereals have crisped up, about 2 minutes. Remove from the pan.
- Warm the oil in the same wok over medium heat. Add the mustard seeds (stand back, they'll pop!), curry leaves, green chile, and turmeric. Cook about 30 seconds. Turn the heat off.
- Add the cereal mixture, plantain chips, if using, and raisins. Season with salt. Toss until well combined, and pour into a big bowl. Crack a beer and enjoy!
INDIAN SNACK MIX
I love curry, so I added it to a snack mix. It dissappeared quickly on a camping trip with friends. So yummy! For a less spicy flavor, use only 1-1/2 teaspoons curry powder. -Noelle Myers, Grand Forks, North Dakota
Provided by Taste of Home
Categories Snacks
Time 1h
Yield about 3 quarts.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the cereals, pretzels and almonds. In a small bowl, combine the butter, hot sauce, Worcestershire sauce and seasonings. Drizzle over cereal mixture; toss to coat., Transfer to two 15x10x1-in. baking pans coated with cooking spray. Bake at 250° for 45 minutes or until golden brown, stirring every 15 minutes. Stir in raisins. Cool completely on wire racks. Store in airtight containers.
Nutrition Facts : Calories 172 calories, Fat 7g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 360mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
INDIAN SPICED CHEX® MIX
Stir up a taste adventure with three tasty cereals, three crunchy nuts and a perfect blend of spices.
Provided by Betty Crocker Kitchens
Categories Snack
Time 15m
Yield 22
Number Of Ingredients 13
Steps:
- In large microwavable bowl, mix cereals, cashews, pistachios, and almonds. In small microwavable bowl, microwave butter uncovered on High about 30 seconds or until melted. Stir in corn syrup and honey; microwave on High about 10 more seconds. Add salt, cardamom, ginger, and cayenne; stir well. Pour over cereal mixture; stir until evenly coated.
- Microwave mixture uncovered on High 3 minutes, stirring after each minute. Spread on waxed paper or foil to cool. Store in airtight container.
Nutrition Facts : Calories 180, Carbohydrate 22 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 6 g, TransFat 0 g
SPICY SNACK MIX
I've worked on the tiny details of this simple spicy snack mix recipe for years and years. My friends ask me to bring a batch every time I come over.
Provided by Veronica
Categories Appetizers and Snacks Snacks Party Mix Recipes
Time 1h
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 250 degrees F (120 degrees C).
- Place butter in a 2-cup glass measuring cup. Microwave on high, checking at 15-second intervals, until melted, about 1 minute. Stir in Worcestershire sauce, chile-garlic sauce, garlic powder, seasoned salt, and onion powder until well mixed.
- Combine rice, corn, and wheat cereals in a large bowl. Transfer 2 to 3 cups cereal mixture to a separate bowl and pour about 1 ounce of butter mixture over top; mix with your hands until completely coated. Transfer cereal to a metal baking sheet, spreading into an even layer. Continue coating small amounts of cereal mixture with butter mixture and layering evenly on the baking sheet, using another sheet if needed; if too much is on the sheet, it doesn't get crispy.
- Coat pretzels with the remaining butter mixture and add to the baking sheets.
- Bake in the preheated oven for 10 minutes. Stir cereal mixture and redistribute in an even layer. Return to the oven and continue to cook, stirring and redistributing every 15 minutes, until crispy and golden, another 30 to 45 minutes. Sprinkle sugar lightly over cereal mixture during the last 15 minutes; do not add it too early or it will burn.
Nutrition Facts : Calories 192.9 calories, Carbohydrate 32.3 g, Cholesterol 15.3 mg, Fat 6.5 g, Fiber 1.9 g, Protein 3.1 g, SaturatedFat 3.8 g, Sodium 667 mg, Sugar 3.9 g
CORN FLAKES CHIVDA (SPICY INDIAN SNACK MIX)
A great Indian snack to be enjoyed at any time. Use your imagination when it comes to the nuts and seeds. I vary the selection from among cashews, peanuts, walnuts, pistachios, shelled sunflower or pumpkin seeds, but almost anything goes here if you have favorites. The last time I made these, I added fresh curry leaves and dried kiwi (small dice) and it was wonderful! I'm pretty sure you can toss in any dried fruit here in place of, or addition to, the raisins. Store in airtight container for up to 2 weeks. We usually double the cumin, nuts and seeds because...... well, because we're pigs. ;)
Provided by Sandi From CA
Categories Lunch/Snacks
Time 13m
Yield 3 1/2 cups, 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a pan and add cumin seeds. Wait until they sizzle, then toss in the raisins (or other dried fruit pieces) and nuts. Stir a minute.
- Keep on very low heat and stir in the chili powder, turmeric powder, salt and sugar.
- Mix in the lime juice, keeping your face averted because the oil will splatter.
- Finally gently fold in the cornflakes over low heat for about 3-4 minutes until the cornflakes are well coated with the spice blend. Cool completely before storing in an airtight container at room temperature.
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