Baking

There really doesn't exist such a word as 'michcher' . Its simply the quirky pronunciation of the word 'MIXTURE' among some traditional South Indian Households. Variations of the same snack mix are called Chivda around the rest of India, but we South Indians steadfastly stick to the anglicized 'Michcher'. And even when the correct spelling stares me in the face, the quirkier version prevails. <br />When the Diwali season rolled in ( ~ Oct - Nov), depending upon the traditional Hindu Calendar) kitchens would waft with the aroma of deep fried savories & the addictive smell of caramelized sugar from all the sweet confections that would be made at home. one of the staples at home was a 'Michcher' . Amma would spread sheets of newspaper on the kitchen floor and would ask me to help out in crushing various chickpea flour savories into a heady mix that was redolent of curry leaves & toasted mustard. The entire mountain of the mix would then be stored away in large brass containers specially pulled down from the attic, and when Diwali eve rolled around, it would be emptied as they were doled out into portions to be shared with the neighbors. <br /> <br />A traditional 'Michcher' is exactly what it means, a mix of a variety of different deep fried savories made from Chickpea flour, peanuts, cashews, raisins and pieces of potato & plantain chips. Yes, each & every component is deep fried. The flavoring is enhanced by heady notes of curry leaves & asafetida. <br />My go to version is a baked version, incorporating classic elements of my American home such as cranberries, oats and potato chips, but the spirit remains, of happy days, hanging out lights , new clothes, gather for dinner with friends.. new traditions combining the best of both worlds.

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