Betty's Indian Snack Recipe

Here's a great Indian snack, though it is not exactly like the IJ we were used to. It did come from an Indian doctor, however. This is a very forgiving recipe. You can add things to make it very hot or keep it mild. Enjoy! -Betty

Ingredients:

• 1 medium box Rice Crispies
• 1 stick of butter
• 1 large cinnamon stick broken into a couple of pieces
• 2 T salad oil
• bay leaves or curry leaves
• 1 - 2 T mustard seeds
• red pepper
• curry powder
• 2 C mixed nuts or peanuts or cashews (as many or few as you want)
• 1 C raisins
• 1 tsp salt
• 1 T sugar

Instructions:

1. Melt stick of butter and mix in 1 T curry powder, 1 T sugar and 1 tsp salt. Pour this over the Rice Crispies in a large bowl. Mix well --with hands if necessary.
2. In a frying pan, put 2 T salad oil, 2 bay leaves, cinnamon (broken up into 3 or 4 pieces), and 1-2 T mustard seeds. Fry until the seeds pop.
3. Then add curry powder and red pepper powder to taste; add nuts and raisins. Fry a short time, making sure you do not burn the raisins.
4. Pour into Rice Crispies in bowl and mix well with hands.
5. Pour the mix onto cookie sheets and bake at very low heat (200-250 degrees) for about 5 minutes. Watch carefully so the raisins aren't puffy and burned.
6. Cool and store in a tight container. Keeps well indefinitely.