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 SNACK MIX
Use your microwave to make a big batch of snack mix in just 20 minutes. It's ideal for anyone who likes a little spice. What a great change of pace from sweets! -Jill Pokrivka, York, PA
Provided by Taste of Home
Categories Snacks
Time 20m
Yield 2-1/2 quarts.
Number Of Ingredients 13
Steps:
- In a large bowl, combine cereals and nuts. In a small microwave-safe bowl, combine corn syrup, honey and butter; microwave, uncovered, on high for 30-45 seconds or until bubbly. Stir in salt and spices; pour over cereal mixture and toss to coat., Microwave in batches on high for 2 minutes, stirring once. Spread onto a baking sheet to cool. Store in an airtight container.
Nutrition Facts : Calories 219 calories, Fat 11g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 516mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 2g fiber), Protein 5g protein.
HOMEMADE INDIAN SPICE MIX
Homemade Indian spice mix is perfect for seasoning your chicken and vegetables. Only 5 simple pantry ingredients required and it's low carb, gluten-free, paleo and vegan!
Provided by Denise Bustard
Categories Dinner
Time 10m
Number Of Ingredients 5
Steps:
- Stir together all ingredients and store in an airtight container for up to a year.
- Use roughly 1 tablespoon per 7 oz chicken breast, 0.5 tablespoon per 4 oz salmon fillet, and roughly 2 tablespoons per lb of vegetables.
Nutrition Facts : ServingSize 2 tablespoons, Calories 13 kcal, Carbohydrate 1 g, Sodium 294 mg
INDIAN SNACK MIX
A friend gave me this recipe. A woman from India created this using ingredients found in the U.S. She said it is similar to a snack mix her aunt made in India. The servings are approximate.
Provided by Karen in KS
Categories Lunch/Snacks
Time 40m
Yield 8-12 serving(s)
Number Of Ingredients 15
Steps:
- In a large bowl, mix cereals together. Do not mix in noodles.
- Heat oil in a large skillet. Fry mustard seeds and cumin seeds well.
- Add noodles and heat for approximately 2 minutes.
- Add other spices and mix well. Mix in peanuts. Add two handfuls of the cereal mix and mix well. Add oil mix to remaining cereal mix in bowl and stir well.
- Place in baking dish and cook in 250 degree oven for 25- 30 minutes.
- Serve in individual bowls. For each serving, stir in 1 tablespoon chopped onions and 1 tablespoon lemon juice, more or less to taste.
- You can also add more red pepper if you like foods that are EXTREMELY hot. Serve with something cold to drink.
Nutrition Facts : Calories 736, Fat 55.4, SaturatedFat 7.6, Sodium 660.6, Carbohydrate 50.7, Fiber 6.2, Sugar 4.6, Protein 16.4
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!
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