Indian: Chivda by Recipe Cottage

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	Chivda

		Chivda 1 cup oil 2 1/2 cups onions, chopped coarse 1 tablespoon whole mustard seeds 4 cloves garlic, crushed 1 teaspoon crushed red pepper (or more) 2 teaspoons turmeric 1/4 teaspoon asaphotedia powder, optional 3 cups cashew pieces, toasted 3 cups peanuts, toasted 1 1/2 cups raisins, golden and dark mixed 1 1/2 teaspoons salt 2 tablespoons sugar 2 tablespoons lime juice 1/2 cup dry coconut 10 cups rice crispies cereal The coconut used is a dry coconut. The pieces are about 1/4" wide and are readily available in Indian grocery stores. Put oil in a large skillet or pot. Fry the onions in the hot oil until dark brown to black. Strain them out of oil and put on paper towels to drain. In the same oil, combine the mustard seeds and garlic. Cook until all of the seeds pop and the garlic is brown. Add red pepper, turmeric and asaphotedia powder and cook until spices are medium brown. Add the toasted nuts and the raisins to the pot. Pan fry on medium to hot heat for 10 to 15 minutes, stirring constantly. Add salt, sugar and lime juice toward the end of the cooking time. Then add the coconut and cook slightly. Add the rice crispies, shut off the heat and keep stirring until everything is well mixed and the rice crispies have been "kissed" by the spices.