Quick Navaratan Mixture

     Most people are big fans of Haldiram’s products. I tasted Navaratan mix and checked out the ingredients. I tried this mixture using the same set of ingredients except boondi. It was a big hit at home and I recommend this for festival snacks as it is very easy and very quick to make.

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Recipe Cuisine : South Indian | Recipe Category: Snacks

Preparation Time: 5 mins  | Cooking Time: 15 mins | Yields: 1 ½  cups

Ingredients:

To Deep Fry:
Rice Flakes	½ cup ( 1 cup = 240 ml)
Roasted un skinned ground nuts	2 tbsp
Cashew nuts	2 tbsp
Dry Grapes	2 tbsp
Curry Leaves	1 spring
Oil	To deep fry
Dry Powders:
Red Chilli Powder	1 tsp
Chat Masala	½ tsp
Turmeric Powder	¼ tsp
Black Pepper Powder	½ tsp
To Temper:
Coconut Oil or Cooking Oil	1 tbsp
Fennel Seeds	½ tsp
Black Sesame Seeds	1 tsp
To Taste:
Black Salt or Normal Salt	1 tsp
Sugar	1 tbsp

Procedure:

1. Heat the oil in a frying pan; fry the rice flakes till they become double in its size and also till sounds stop completely. Also take them out before they turn into brown.  Drain the excess oil and and keep it on the tissue paper. Fry all the rice flakes like this.

2. Deep fry the ground nuts and cashew nuts separately till they become golden color. Take them out from the oil and drain the excess oil; put them on the tissue paper.

3. Deep fry the dry grapes till they become bulge . Take them out from the oil and drain the excess oil. Keep them on the tissue paper.

4. Deep fry the curry leaves till they become crisp. Drain the oil and keep them on the tissue paper.

5. Heat the coconut oil in a wide pan, add fennel seeds and wait for popping.

6. Then add the sesame seeds. Now add the dry powders ( red chilli powder, chat masala, turmeric powder and black pepper powder) and fry till the raw smell goes off.

7. Now add the deep fried items (from 1-4) and mix them gently. Cook for 2 mins. Switch off the flame.

8. Then add the black salt and sugar. Again mix them gently or toss them gently and allow it to cool down completely. Store it in a air tight container for later use.

Note:

1. I have used big strainer (like juice strainer) for deep frying. If you do not have big strainer prepare this using small quantity of oil.

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Kambu Aval / Pear Millet Flakes Mixture

     Rice flakes (aval) is normally prepared from rice. I got pearl mille flakes (kamby aval) from organic store. Using this pearl mille flakes I tried mixture and it came out very well. As this is a very easy and quick recipe, I recommend preparing this snack as a karam for this Diwali.

Recipe Cuisine: Indian | Recipe Category: Snacks

Preparation Time: 5 mins | Cooking Time: 10 mins | Yields: 2 cups

Ingredients:

Pear Millet Flakes	1 cup
Roasted Peanuts / ground nuts	½ cup
Curry Leaves	2 spring
Red Chilli Powder	½ tsp
Salt	As required
Oil	For Deep Fry

Procedure:

1. Heat the oil in a deep frying pan, deep fry the flakes either directly or using the metal strainer till they become crisp. Drain the oil completely and keep it aside.

2. Deep fry the ground nuts (roasted and de skinned) using the metal strainer for 1 mins. Drain the oil completely.

3. Deep fry the curry leaves using the strainer till they become crisp. Switch off the flame. Drain the oil completely.

4. Mix the fried pearl millet flakes, ground nuts and curry leaves.

5.  Sprinkle red chilli powder and salt. Mix or toss them gently and allow it to cool down. Then store it in air tight container.

             Healthy and tasty snack is ready to have with tea.

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Corn Flakes Mixture

Ingredients:

Corn Flakes	1 cup
Rick Flakes or Puffed Rice	2 cups
Ground Nuts	¼ cup
Roasted Gram / Pottukkadalai	¼ cup
Curry Leaves	Handful
Cashew Nuts	15
Red Chilly Powder	1 tbs
Oil	For Deep Fry
Salt	To Taste

Note: Take raw corn flakes for frying. Do not take breakfast cornflakes

Procedure:

2. Heat the oil in a deep frying pan, and deep fry the cornflakes either directly or using metal strainer. Drain the excess oil.

3. Deep fry the curry leaves and cashews separately.

4. Dry roast the puffed rice, roasted gram and groundnuts separately. Remove the skin from the groundnuts.

5. Heat 2 tbs oil in a pan, and fry the salt and red chilly powder.

6. Put everything in a covered pan and toss well to mix the ingredients well.

 7. Allow it to cool down. Store it in a air tight container.

This is easy, crunchy, spicy and lip smacking tea time snack. It can be prepared with in 15 mins.

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