Saturday, November 24, 2012

Corn Flakes Chivda

  • 4 cups cornflakes, slightly crushed
  • 1 cup baked potato sticks
  • ½ tsp mustard seeds
  • ¼ tsp asafoetida
  • ½-1 tsp red chili powder
  • ½ tsp fennel seeds
  • 2-3 green chili, sliced
  • 2-3 sprigs curry leaves
  • ½-1 cup ground nuts, roasted
  • ½-1 cup chana dalia or roasted chana dal
  • ½-1 cup cashew nuts, roasted
  • ½ cup raisins
  • salt to taste
  • 1-2 tbsp oil
  1. Heat oil in a large sauce pan, add mustard seeds and cover the pan.  When the seeds have popped, add asafoetida, green chili and curry leaves and stir for a minute.
  2. Add nuts, dal and raisins and stir for 2 minutes.
  3. Add chili powder and fennel seeds and mix well.
  4. At low heat, add cornflakes and potato sticks, add salt to taste, stir for a minute and then turn off heat.
  5. When completely cooled, store in an air-tight container.

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