Ingredients:

• Cashew nuts -100 g
• Almonds – 100 g
• Peanuts – 200 g
• Ghee -2 tbsp
• Chilli powder – 2 tsp (to taste)
• Garam Masala powder -1 tsp
• Curry leaves – 6 to 8
• Rice crispies – 100 gm (aval or pori)
• Salt

Method:

1. Clean and remove skins from nuts.
2. Cook cashew on high for 3 minutes, turning nuts after 1 minute to prevent burning.
3. Cook almonds the same way.
4. Peanuts need at least 5 mins.
5. Keep turning nuts so that they cook evenly.
6. In a larger mixing bowl, melt ghee by cooking on high for 1 minute.
7. Add spices and torn curry leaves.
8. Heat for 1 minute on high.
9. Mix in rice crispies, nuts and stir well.
10. Cook on high for 2 mins.
11. Stir and take out of oven.
12. Sprinkle salt to taste.
13. Cool and bottle in an air tight container.
14. If nuts and crispies soften, recrisp them by heating for 1-2 mins on high.

Recipe courtesy of Vanitha Balaji