About 4 weekends ago, I went over-board and bought a BIG box of Cornflakes, since they were on a offer of some sort. We weren't exactly getting around to finishing them before they went stale in the killer humidity that Singapore has, so I decided to put them to better use as a weekend treat for ourselves and some friends. I know, I know... this isn't exactly in perfect alignment with my resolution to have a 'healthy' weekend and all that... but doesn't one deserve a treat sometimes if one has been good?? :) Made with just about 3 tbsp of Olive oil for about 4-1/2 cups of Cornflakes, this isn't all that bad after all :)
Ingredients:
4-1/2 cups Cornflakes
1/2 cup plain Peanuts
1/4 cup roasted Gram seeds (futaane)
1/4 cup golden Raisins
2 green Chillies, chopped into 1/2" pieces
6-7 Curry leaves (kadipatta)
For tempering:
3-4 tbsp Olive oil
1 tbsp Mustard seeds (rai)
1 tbsp Cumin seeds (jeera)
1 tsp Turmeric powder
1 large pinch Asafoetida (heeng)
1 tsp Red Chilli powder
Salt & Sugar, to taste
Method:
1.) Heat a large pressure cooker over a medium flame. Dry roast the cornflakes till they're nice and crispy. About 8-10 mins. Keep turning the cornflakes slowly using a wooden spoon to keep them from browning. Transfer to a large bowl/plate and let them cool.
2.) In the same pressure cooker, add half the quantity of oil. Once its hot, fry the peanuts till they're nicely browned. Remove from the oil using a slotted spoon, and transfer onto a plate to cool.
3.) Add the remaining oil. Allow it to heat and add the Mustard seeds. Allow them to start sputtering and add the Cumin seeds & pinch of Asafoetida. Add the roasted gram seeds and fry for a few minutes till they're lightly browned.
4.) Add the Raisins + Turmeric powder + red Chilli powder + chopped Green chillies & + Curry leaves. Continue to stir to keep the mixture from burning.
5.) Add the Cornflakes followed by the fried Peanuts. Add the Salt & Sugar. Stir gently to coat the cornflakes nicely in the tempering. Switch off the flame and allow the Chiwda to cool before you pounce on it :) Eat up!
4-1/2 cups Cornflakes
1/2 cup plain Peanuts
1/4 cup roasted Gram seeds (futaane)
1/4 cup golden Raisins
2 green Chillies, chopped into 1/2" pieces
6-7 Curry leaves (kadipatta)
For tempering:
3-4 tbsp Olive oil
1 tbsp Mustard seeds (rai)
1 tbsp Cumin seeds (jeera)
1 tsp Turmeric powder
1 large pinch Asafoetida (heeng)
1 tsp Red Chilli powder
Salt & Sugar, to taste
Method:
1.) Heat a large pressure cooker over a medium flame. Dry roast the cornflakes till they're nice and crispy. About 8-10 mins. Keep turning the cornflakes slowly using a wooden spoon to keep them from browning. Transfer to a large bowl/plate and let them cool.
2.) In the same pressure cooker, add half the quantity of oil. Once its hot, fry the peanuts till they're nicely browned. Remove from the oil using a slotted spoon, and transfer onto a plate to cool.
3.) Add the remaining oil. Allow it to heat and add the Mustard seeds. Allow them to start sputtering and add the Cumin seeds & pinch of Asafoetida. Add the roasted gram seeds and fry for a few minutes till they're lightly browned.
4.) Add the Raisins + Turmeric powder + red Chilli powder + chopped Green chillies & + Curry leaves. Continue to stir to keep the mixture from burning.
5.) Add the Cornflakes followed by the fried Peanuts. Add the Salt & Sugar. Stir gently to coat the cornflakes nicely in the tempering. Switch off the flame and allow the Chiwda to cool before you pounce on it :) Eat up!
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