Wednesday, August 29, 2012

Masala Chex Mix

 Today I am guest posting for a dear blogger friend named MJ from MJ's Kitchen.  It has been such a great pleasure getting to know MJ and her love of cooking (especially her dishes from the southwest where she lives).  MJ recently found some dried curry leaves so I  had to make a dish that used them in a recipe.  I love curry leaves and think they make savory food taste wonderful.  I had so many ideas on what to make for her guest post today, but I finally settled on a fun fusion snack like Masala Chex Mix.  I thought it would be a great way to introduce MJ's fans to some spicy delights and flavors of Indo-Asian foods.  Who doesn't love a nice salty snack to munch on while watching TV?  Well, my family sure does, but they want something spicy too.  This snack fits the bill because it's got a nice spicy kick that makes you want to eat just one more until the bowl is almost finished. My kids loved this Masala Chex mix and they dove into it as soon as I told them I was done taking my pictures.  So please head over to MJ's blog and check out her beautiful recipes and pictures. You will be glad you did. :)

2 cups Chex cereal
2 cups Cheerios cereal
2 cups pretzels
1 cup roasted peanuts (or honey roasted)
2-3 Tbs of canola oil
1 tsp mustard seed
1 tsp cumin seed
1/2 tsp of fennel seeds
1/4 cup of curry leaves (torn apart)
1 tsp garlic powder

1 tsp red chili powder (or to taste)
1/4 tsp turmeric

1/4 tsp sugar

1/2 salt tsp (or to taste)

3/4 tsp mango powder (
substitute well ground citric acid if mango powder is not available).

** mix all the dry spices(highlighted above) in a bowl and have it waiting for the final step

Optional Ingredients:
1/2 cup raisins (optional)

This is a quick recipe so you must gather and measure all your ingredients before you proceed. Keep the seasoning mix (the highlighted ingredients above) mixed up and ready to sprinkle on the chex mix in the last step.

Heat oil in a large (scratch resistant) pan.  Once heated add the torn curry leaves, cumin seeds, fennel seeds and mustard seeds and fry for 20-30 seconds without burning.

Then add the cereals, pretzels and peanuts and toss well with the oil and fried seeds and and curry leaves for about 30 seconds.

Turn heat off the stove and sprinkle with the seasoning mix and toss well.  Allow chex mix to cool down and serve.  Store in an airtight container.  Enjoy.


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