*  Exported from  MasterCook  Buster  *
 
                               GOD'S GRANOLA
 
 Recipe By     : Ann Hodgman, “Beat That! Cookbook”
 Serving Size  : 24   Preparation Time :
 Categories    : Snacks
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         *** DRIED SPICES ***
    1      teaspoon      salt
    1      teaspoon      ground cinnamon
    1      teaspoon      cayenne -- or less to taste
      1/2  teaspoon      pepper -- freshly ground
      1/4  teaspoon      ground cloves
                         *** CHICK PEAS ***
    2      cups          corn oil -- for frying
    1 1/2  tablespoons   corn oil -- for sauteing
      1/2  cup           dried chick-peas -- see notes
                         *** FRUITS ***
      1/4  cup           golden raisins
      1/4  cup           dark raisins
      1/4  cup           dried cherries
                         *** NUTS ***
    1      cup           raw cashews
    1      cup           raw peanuts -- without the papery
                         -- skins
                         *** SPICED SESAME SEEDS ***
    1      teaspoon      black mustard seeds -- see notes
    1      pinch         ground asafetida -- optional, see notes
    3      tablespoons   sesame seeds
      1/4  teaspoon      ground turmeric
                         *** FINAL INGREDIENTS ***
    3      cups          Rice Krispies
    2      teaspoons     sugar
    1 1/2  teaspoons     ground amchoor -- optional (see
                         -- notes), or dried
                         -- mango, finely
                         -- chopped
 
 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
 ovento 350 degrees 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 inch.  Heat until the oil is hot enough to make
 a dropped-in chick-pea sizzle immediately.  Then put the chick-peas into a
 sieve and set the sieve carefully into the oil.  Cook until the chick-peas are
 sizzling all over.  Drain them on half of the paper-towel-lined cookie sheet.
 
 FRUITS: Fry 2 tablespoons of the golden raisins, 2 tablespoons of the dark
 raisins, and 2 tablespoons of the 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 tablespoons of
 each of the dried fruits.
 
 NUTS: Put the cashews and peanuts on a large baking pan or rimmed cookie
 sheet.  Take out 2 tablespoons of the “raisin oil” and stir into the nuts.
 Bake the nuts for 10-12 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 tablespoons 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.
 
 Makes about 6 cups.
 
 Notes: The chick-peas, 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.  From Ann Hodgman’s BEAT THAT! COOKBOOK,
 1995, Chapters Publishing Ltd., ISBN 1-881527-92-1, pages 21-23.
 
 Typos by K. Hudson Lipin, 09/05/98
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