Suvir Saran decided to toast up some chivda, “Indian Trail Mix” for our book signing at Sundog Books later this afternoon. Thanks to the NATIONAL PEANUT BOARD, we were spoiled with treats–everything from travel peanut butter snacks to delicious ROYAL OAK Peanut Brittle, a favorite of the participating writers.
As he searches for spices, I hear him say, “We have no black mustard seed, but we have hopes and dreams and so can make anything.”
What goes into the Indian Trail Mix? Thin Poha–rice pasta–grated coconut, curry leaves, raisins, cinnamon stick, Royal Oak peanuts (courtesy of The National Peanut Board), turmeric, paprika, cayenne, a little salt and sugar, thinly sliced serrano or jalapeño chiles–thanks to Korin for a super sharp knife–all toasted in a hot wok with Canola oil.
“It’s a perfect afternoon snack,” Suvir says, “and you can keep it in a sealed container for up to two weeks, if you don’t eat it all first.” I will improvise for now until the recipe is available to all in his forthcoming cookbook.