How to make MULTI CEREAL CHIWDA -
This is an Indian styled multi cereal muesli. It has various cereals mixed with dried fruits and finished with a flavourful tempering that gives it a delicious edge over the conventional chiwda made with poha
This recipe has featured on the show Khanakhazana.
Main Ingredients : Corn flakes (कॉर्नफ्लेक्स), Puffed wheat
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to MULTI CEREAL CHIWDA checkout Healthy Chiwda, Cornflakes Crusted Chicken Nuggets, Healthy Chiwda - Diwali Special, Corn Bhel . You can also find more Snacks and Starters recipes like DOUBLE CHOCOLATE PANCAKE - skk Chocolate Brownie Cookies Stuffed Chicken Breasts In Tomato Capsicum Sauce Pumpkin Quesadilla
MULTI CEREAL CHIWDA Recipe Card
Hindi: makai
Corn was indigenous to America, but is now grown throughout the world. It is used as a vegetable, briefly boiled or roasted or eaten with butter. And it would also interest you to know that the favourite popcorn, made by popping the small corn kernels, is a wholesome cereal food and is easily digested. Besides this, corn sees its use in various other ways – salads, soups, subzis and even sweets too!
Prep Time : 16-20 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for MULTI CEREAL CHIWDA Recipe
Corn flakes 3/4 cup
Puffed wheat 1 cup
Lotus seeds (makhana) 1 cup
Puffed rice (kurmura) 1 cup
Walnuts broken 8-10
Almonds 12-15
Oil 1 tablespoon
Mustard seeds 1 teaspoon
Curry leaves 7-8
Green chillies slit 2-3
Coriander leaves chopped 1 tablespoon
Turmeric powder 1/4 teaspoon
Salt to taste
Sugar 1/2 teaspoon
Method
Step 1
Lightly toast walnuts and almonds in a deep non-stick pan and transfer into a large bowl.
Step 2
Lightly roast cornflakes, puffed wheat, lotus seeds and puffed rice, one at a time,in the same panfor 2-3 minutes each. Transferinto same bowl and mix well.
Step 3
Heat oil in the same deep non-stick pan, add mustard seeds, curryleaves, green chillies, coriander leavesand turmeric powder, mix and sauté on medium heatfor a minute or till the seeds splutter.
Step 4
Add the roasted cereal mixture, salt and sugar, mix well and cook on medium heat for 5-6 minutes, stirring occasionally.Take the pan off the heat and set aside to cool down completely.
Step 5
Serve or store in an airtight container.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
