*  Exported from  MasterCook  Buster  *

                              God's Granola

Recipe By     : Beat That! Cookbook by Ann Hodgman, 1995
Serving Size  : 24   Preparation Time :
Categories    : Snacks

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Dried Spices:
   1      ts            Salt
   1      ts            ground cinnamon
   1      ts            Cayenne -- or less to taste
     1/2  ts            Pepper -- freshly ground
     1/4  ts            Ground cloves
                        Chickpeas:
   2      c             Corn oil -- for frying
   1 1/2  tb            Corn oil -- for sauteing
     1/2  c             Dried chick-peas -- see notes
                        Fruits:
     1/4  c             Golden raisins
     1/4  c             Dark raisins
     1/4  c             Dried cherries
                        Nuts:
   1      c             Raw cashews
   1      c             Raw peanuts -- sans skins
                        Spiced Sesame Seeds:
   1      ts            Black mustard seeds --
                        - see notes
   1      pn            Ground asafetida --
                        - see notes (optional)
   3      tb            Sesame seeds
     1/4  ts            Ground turmeric
                        Final Ingredients:
   3      c             Rice Krispies
   2      ts            Sugar
   1 1/2  ts            Ground amchoor --
                        - see notes (optional)

In a small bowl, stir together the salt, cinnamon, cayenne, pepper,
and cloves. Put aside.

Line 2 cookie sheets with several thicknesses of paper towel. Preheat
the oven to 350 F. Have a sieve handy.

Chickpeas:

In a wok, deep skillet or other deep-frying vessel, pour enough corn
oil to reach a depth of 1". Heat until the oil is hot enough to make
a dropped-in chickpea sizzle immediately. Then put the chickpeas into
a sieve and set the sieve carefully into the oil. Cook until the
chickpeas are sizzling all over. Drain them on half of the
paper-towel-lined cookie sheet.

Fruits:

Fry 2 tb golden raisins, 2 tb dark raisins, and 2 tb dried cherries
in the same way. Cook until they puff up like little spheres. Drain
the first sieveful on part of the first cookie sheet and repeat the
process with the remaining 2 tb each of the dried fruits.

Nuts:

Put the cashews and peanuts on a large baking pan or rimmed cookie
sheet. Take out 2 tb of the "raisin oil" and stir into the nuts. Bake
the nuts for 10 to 12 minutes, stirring frequently, until they are
golden and cooked through. Drain them on the second lined cookie
sheet.

Spiced Sesame Seeds:

In a small skillet, over low heat, heat the remaining 1-1/2 tb oil.
When it's hot, put in the mustard seeds and the optional asafetida.
Stir these constantly for a few seconds, until the seeds begin to
pop. Then add the sesame seeds and stir them constantly until they're
golden brown. Add the turmeric, stir for 3 seconds and take the
skillet off the heat.

Final Ingredients:

In a large bowl, stir together the fried spices and their oil, the
ingredients on the cookie sheets, the Rice Krispies, the dried spices
from the beginning of this recipe, the sugar and optional amchoor or
dried mango. Toss everything together well. Cool the granola
thoroughly, give it a final toss and store it airtight at room
temperature.

Notes:

The chickpeas, black mustard seeds, and asafetida are available at
Indian stores, some specialty shops and some health-food stores.
Amchoor is dried, powdered mango, available at Indian stores. Dried
mango is available at health food stores. This mix is also known as
Asian Ambrosia, Posy's Cheewrah, or St. John's Trail Mix.

Yield: 6 Cups

Typed by: K. Hudson Lipin, Sep 5, 1998


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