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Title: God's Granola
Categories: Snack
Yield: 6 Cups
| 1 | ts | Salt |
| 1 | ts | Ground cinnamon |
| 1 | ts | Cayenne pepper more or less to taste |
| 1/2 | ts | Freshly ground pepper |
| 1/4 | ts | Ground cloves |
| 2 | c | Corn oil for frying plus |
| 1 1/2 | tb | Corn oil for sauteing |
| 1/2 | c | Dried chick-peas |
| 1/4 | c | Golden raisins |
| 1/4 | c | Dark raisins |
| 1/4 | c | Dried cherries |
| 1 | c | Raw cashews |
| 1 | c | Raw peanuts |
| 1 | ts | Black mustard seeds |
| 1 | pn | Ground asafoetida (opt) |
| 3 | tb | Sesame seeds |
| 1/4 | ts | Turmeric |
| 3 | c | Rice Krispies |
| 2 | ts | Sugar |
| 1 1/2 | ts | Ground amchoor |
| (dried powdered mango) or dried mango, finely chopped (opt) |
In a small bowl, stir together the salt, cinnamon, cayenne pepper, and cloves. Set aside.
Line 2 cookie sheets with several thicknesses of paper towels. Preheat the oven to 350 F. Have a sieve ready.
Deep-fry the chick-peas: In a wok, deep skillet or other frying pan, pour enough corn oil to reach a depth of 1-inch. Heat until the oil is very hot. 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.
Now fry 2 tbs each of the golden raisins, dark raisins, and dried cherries in the same way. Drain the first sieveful on part of the first cookie sheet and repeat the process with the remaining dried fruit.
Put the cashews and peanuts on a large baking pan or rimmed cookie sheet. Take out 2 tbs of the "raisin oil" and stir into the nuts. Bake the nuts for 10-12 min, stirring often, until they are golden and cooked through. Drain them on the second lined cookie sheet.
In a small skillet, over low heat, heat the remaining 1 1/2 tbs oil. When it's hot, put in the mustard seeds and the asafoetida. 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 th turmeric, stir for 3 seconds and take the skillet off the heat.
In a large bowl, stir together the fried spices and their oil, the ingredients on the cookie sheets, the Rice Krispies, the reserved dried spices, the sugar and the amchoor or dried mango. Toss everything together well. Cool the granola thoroughly, give it a final toss and store in an airtight container at room temperature.
Beat That! by Ann Hodgman ISBN 1-881527-92-1 pg 21-23
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