3/4 lb. raw peanuts (the sort with the red skins)
3/4 lb. raw cashew pieces
1-2 cup raisins
1/2 cup vegetable oil (add more as needed for frying)
1-2 tsp. black mustard seeds
2 green chilis, finely cut
2 Tbsp. curry leaves, cut into small pieces
1/8 tsp. hing (asafoetida)
1/2 tsp. turmeric powder
1-2 tsp. cumin powder
2 tsp. sugar
salt to taste
Put the mamra in a large bowl.
Fry the peanuts and cashew pieces in batches in the oil until light brown.
(Take them out immediately, as they'll continue to cook a bit after you do!)
Put them on top of the mamra.
Fry the raisins in batches, until they puff (to caramelize them) and add to mamra.
In the leftover oil, pop the mustard seeds.
Add the chilis and curry leaves (be careful of splattering when you do!).
Heat on low flame for a couple of minutes, to temper the oil.
Add the hing and then turn the flame off.
Add the turmeric and cumin. Mix well.
Add a couple of cups of the mamra/nuts/raisins into the pan to mix with spices.
Put that back in the bowl with the rest of the stuff.
Mix thoroughly, until you get a uniform color.
Add sugar and salt to taste and mix again.
EDIT: Actually, I think I prefer it with the rice crispies. =)
[x-posted to my journal]