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3. Let cool completely. Store in an airtight container.

NUTRITION INFORMATION PER SERVING:

Calories: 158; Total Fat: 8 g (Saturated Fat: 1 g); Carbohydrate: 18 g; Protein: 4 g; Fiber: 1 g; Sodium: 213 mg

Hot-Spicy Cereal Mix

Chivra

PREP: 10 minutes

COOK: 30 minutes

MAKES: 20 servings

SERVING SIZE: ¼ cup

If you like hot and spicy savory blends, you will love this. Make sure you have all ingredients measured and ready to assemble before you start.

2 cups corn flakes

½ cup shredded wheat squares

1 cup crispy rice cereal

1 cup potato sticks

½ cup roasted salted cashews

½ cup roasted salted peanuts in the shell, or

soy nuts

¼ cup raisins

1 tablespoon sesame seeds

½ teaspoon cayenne pepper, or to taste

½ teaspoon black pepper

1 teaspoon chaat masala (page 24), or

purchased

½ teaspoon salt

1 tablespoon sugar

2 tablespoons canola or vegetable oil

½ teaspoon brown mustard seeds

½ teaspoon cumin seeds

8-10 curry leaves, optional

1. In a small bowl, combine corn flakes, shredded wheat squares, rice cereal, potato sticks, cashews, peanuts, and raisins. Set aside.

2. In a separate small bowl, combine sesame seeds, cayenne pepper, black pepper, chaat masala, salt, and sugar. Set aside.

3. Heat oil in a large skillet over medium heat. Add mustard seeds and cumin seeds, cover with lid to keep mustard seeds from popping out, and cook for a few minutes until mustard seeds stop popping. Add the curry leaves, if using, and cook for a few seconds. Remove the pan from heat.

4. Add cereal mixture and stir well. Sprinkle on the spice mixture and stir well. Reduce heat to low and return pan to stove. Stir and cook for 7 to 8 minutes.

5. Cool completely. Store in an airtight container.

NUTRITION INFORMATION PER SERVING:

Calories: 189; Total Fat: 11 g (Saturated Fat:

2 g); Carbohydrate: 20 g; Protein: 5 g; Fiber:

2 g; Sodium: 193 mg

Whole Wheat Crackers

Atte Ki Matri

PREP: 10 minutes

COOK: 35 minutes

MAKES: 12 servings

SERVING SIZE: 2 matries

Matries resemble crackers. Homemade matries are a very popular snack among some families in north India. My mother always has a batch ready when we visit her. and she will also pack a box to go. Typically, matries are made of all-purpose flour and shortening. I like to make mine with whole wheat flour and canola oil—higher in fiber and lower in saturated fat. Enjoy them plain, with dip of choice, or with Indian pickles.

1 cup all-purpose flour

1 cup roti-atta, or white whole wheat flour

1 teaspoon salt

1 teaspoon ajwain

5 tablespoons canola or vegetable oil

½ cup water

Canola or vegetable oil for frying

1. In a medium mixing bowl or food processor, combine all-purpose flour, roti-atta, salt, and ajwain. Pour 5 tablespoons oil over the flour and mix well with fingertips or pastry cutter until the flour becomes well coated with oil. Add the water gradually until a stiff dough forms (you may need to add 1 tablespoon more water). Knead for 3 to 5 minutes, until dough becomes smooth and soft.

2. Divide the dough into 2 parts and make two 9- to 10-inch logs. Cover with cloth and let rest for 10 minutes.

3. On a cutting board, cut each log into ½ -inch pieces. Using your palms, press each piece into a flat circle. Roll out each dough ball into a circle 2 to 2½ inches wide. Stack 6 circles on top of each other. Using a toothpick, pierce each stack of matries, making 4 to 5 holes in each stack.

4. Heat about 3 inches oil in a wok/karahi or a medium skillet over medium heat. (Or use electric fryer and heat oil to 325ºF.) Oil is ready when a pinch of dough dropped into the hot oil quickly rises to the top but does not turn brown right away. Adjust heat as needed.

5. Carefully drop half of the matries (about 12 to 14) into the hot oil. Fry for 8 to 10 minutes, until the matries are light brown.

6. Drain matries on a paper towel. Cool completely and store in an airtight container.

NUTRITION INFORMATION PER SERVING:

Calories: 154; Total Fat: 10 g (Saturated

Fat: 0.5 g); Carbohydrate: