February 21, 2012

Chevdo or Indian hot mix with spicy cornflakes and peanut snack



Dry roasted pumpkin seeds, raisins, and fennel; fresh grated lemon zest


Chevdo is ubiquitous breakfast food in any south Asian household. It shows up at breakfast and snack times; it is carried on trips and packed with lunches often served with masala chai or coffee. It's basically spicy hot cornflakes or rice flakes, fried or toasted, and mixed together with hot peanuts, fried lentils, fried gram flour vermicelli (sev), rice crispies, and loads of red chili. I like it simple and healthy: a bit spicy, crunch from cornflakes, and pan-roasted peanuts balanced with toasted fennel, raisins, and pumpkin seeds. A ready made red chili garlic powder makes this really easy, but could easily be replaced with red chili, dried garlic powder, ground sesame powder, and lemon zest (or citric acid) or try this version here. If I'm not consuming chevdo in the morning along with my coffee, I really love it as a pre-dinner snack with a cold spicy Saison Dupont, or a citrusy witbier (wheat beer) such as Hoegaarden. It's great with masala tea or coffee as well.

South Asian or Indian spicy cornflakes with peanuts, raisins, and fennel seeds.

1-2 tbsp peanut oil
1/2 cup or more raw peanuts
1 tsp whole fennel seeds
1/4 cup raisins
2 tbsp pumpkin seeds
4-5 cups cornflakes
1/4 tsp salt
1/4 tsp turmeric
1/4 tsp lemon zest
1 heaping tbsp dry garlic chili powder (such as this one from Deep foods, also called thechaa
Optional: popcorn, rice crispies, fried lentils, vermicelli (sev), toasted rice flakes (poha).

In a heavy bottom pan (such as one to boil pasta) heat up 2 tbsp of peanut oil over medium heat. Once hot add in peanuts and roast over medium low heat for about 10 minutes. I used to never use the oil but I found the spices would all fall to the bottom,  after trying it both ways, I'm happy using between 1-2 tbsp.

*Once the peanuts are done, turn the heat to low and then add raisins, they will plump up quickly. Add the pumpkin seeds, and fennel seeds. Add 1/4 tsp turmeric and salt and stir around. Add in 4 cups of corn flakes and stir together. Add in the dry garlic chili powder and the lemon zest, along with the last cup of cornflakes. Stir everything together. Tossing the pan back and forth is a good way to mix everything up without breaking the cornflakes.

*Note: My mother corrected my directions which have been updated from the original version. She is a minimalist at heart, so she could see no reason to dirty another pan which the original version had. I opt to roast the fennel seeds, raisins, and pumpkin seeds separately, but her chevdo is truly the better one so I updated my directions to reflect moms. Bus? Tik hé?

No comments:

Post a Comment