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1
Preheat oven to 300 F.
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2
Mix Corn Flakes, Rice Krispies and Corn Chex in a big roaster pan or aluminium foil trays and place in the preheated oven for 7-10 minutes or until they get crispy.
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3
Take them out of the oven and add Cheerios and Fruity Pebbles and mix them all together.
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4
Never put Fruity Pebbles in the oven as sugar makes them melt.
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5
Set the pan aside.
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6
Now in a small pot add around 1/2 cup oil and let it get heated up over medium heat.
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7
When the oil gets hot and is shimmering, add the peanuts.
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8
Keep stirring them continuously so they dont burn.
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9
When you see the slight color change (it will take like 4-5 minutes), then take the peanuts out of the oil using a slotted spoon and place them on a plate lined with paper towels so as to soak up the excess oil.
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10
Now make sure the same oil is warmed up again.
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11
Then take it away from the heat.
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12
We are going to add the spices into the oil so we dont want the spices to burn.
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13
Add mustard seeds and cover the pan.
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14
Put it back on flame.
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15
Once the popping sound of mustard seed dies away, take the pan off of the heat and add a dash of salt, red chili powder and turmeric powder and mix.
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16
Add the hot oil mixture over the cereal mix.
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17
Add fennel seeds and carom seeds along with peanuts.
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18
Mix it all up nicely.
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19
Taste.
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20
I have noticed the mix to be either a little dry or spices missing.
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21
So feel free to again make the hot oil mix and adjust accordingly.
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22
Make sure you mix it all up nicely.
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23
Store the mix in sealed airtight containers.
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24
Stays good for 2-3 months.
