Puffed Rice and Nut Snack with Raisins
MOORI KISHMISH CHIDWA

-Recipe from Yamuna mataji

           Though not widely available in India, sunflower and pumpkin seeds help to make this a nutritious snack. Recently, seven-grain puffed cereal packaged as Kashi has reached health food stores shelves. It is wonderfully crunchy and flavorful, an excellent alternative to puffed rice – and to popcorn.

Preparation and cooking time (after assembling ingredients): 20 minutes
Serves: 6

teaspoon (1 ml) cayenne pepper
teaspoon (1 ml) turmeric
teaspoon (1 ml) freshly ground nutmeg
teaspoon (1 ml) freshly ground black pepper
1/8 teaspoon (0.5 ml) each ground cloves and cinnamon
1 teaspoons (6 ml) salt or herb salt
2 table spoons (30 ml) confectioner’s sugar
cup (60 ml) ghee or a mixture of vegetable oil and unsalted butter
1/3 cup (45 g) sunflower seeds
1/3 cup (45 g) pumpkin seeds
1/3 cup (50 g) raisins
2 table spoons (30 ml) chopped fresh coriander or parsley
2 cups (45 g) puffed rice or Kashi

1.    Combine the ground spices, salt and sugar in a small bowl. Heat the ghee or oil-butter mixture in a heavy 4-quart/liter pan over moderate heat. Fry the sunflower seeds until they pop and brown. Remove with a slotted spoon and drain on paper towels. Fry the pumpkin seeds in a similar way and add to the sunflower seeds. Add the raisins and fry until they plump and begin to brown. Remove and drain. Finally, add the fresh herbs and fry until crisp. Sprinkle half of the seasoning mixture on the fried items and toss to mix.
2.    Add the remaining seasoning and puffed rice to the remaining oil and stir-fry until warm and a little crispy. Add the remaining seasonings and fried things and toss to mix. Serve hot.