*  Exported from  MasterCook  *
                              COCKTAIL CRUNCH
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Appetizers                       Indian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       oz           Rye flakes
    3       oz           Jumbo oat flakes
    3       oz           Barley flakes
    3       oz           Wheat flakes
    3       oz           Peanut kernals
                         -- not salted or dry-roast
    2       oz           Flaked almonds
    2       oz           Sunflower seeds
    1       t            (heaped) coriander seeds
    1       t            (heaped) cumin seeds
    1       tb           Garam marsala
    1       t            Tumeric
    3       tb           Sesame oil
    3       tb           Peanut oil
    1       tb           Soy sauce
    5       tb           Water
   Crush the coriander and cumin - lightly.  Mix them with the nuts and seeds
   on two baking trays.  Set the oven to 375 F (190 C) gas mark 5 and put the
   baking trays into the oven while it heats up.  Meanwhile measure the flaked
   grains and mix them together in a large bowl.  Put into a cup the garam
   marsala, tumeric, a good grinding of black pepper, a scrunch of sea salt,
   the soy, both sorts of oil and the water.
   When the oven has reached the required temperature, stir the nut and seed
   mixture with the flaked grains.  Beat the spicy oil-and-water mixture with
   a fork to emulsify it, pour it on to the dry ingredients and stir for 2
   minutes.  Spread the mixture out on to the baking trays and bake for 40
   minutes until golden.  Swap the positions of the trays in the oven at least
   once during this time and stir the mixture occasionally to encourage even
   cooking.  Let the mixture become cold and crunchy before storing in an
   airtight jar.  It keeps well for about a month.  Makes enough to fill one
   Source: Philippa Davenport in “Country Living” (British), February 1988.
   Typed for you by Karen Mintzias
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