New Update
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| Main Ingredients | Corn flakes, Puffed wheat |
| Cuisine | Indian |
| Course | Snacks and Starters |
| Prep Time | 16-20 minutes |
| Cook time | 21-25 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Easy |
| Others | Veg |
Ingredients
- ¾ cup cornflakes
- ¾ cup puffed wheat
- 1 cup lotus seeds (makhana)
- 1 cup puffed rice (kurmura)
- 8-10 walnuts, broken
- 12-15 almonds
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 7-8 curry leaves
- 2-3 green chillies, slit
- 1 tablespoon chopped coriander leaves
- ¼ teaspoon turmeric powder
- Salt to taste
- ½ teaspoon sugar
Method
- Lightly toast walnuts and almonds in a deep non-stick pan, transfer into a large bowl.
- Lightly roast cornflakes, puffed wheat, lotus seeds and puffed rice, one at a time, in the same pan for 2-3 minutes each, transfer into same bowl and mix well.
- Heat oil in a deep non-stick pan, add mustard seeds, curry leaves, green chillies, coriander leaves and turmeric powder, sauté on medium heat for a minute or till the seeds splutter.
- Add roasted cereal mixture, salt and sugar, mix well, cook on medium heat for 5-6 minutes, stirring occasionally. Allow to cool down.
- Serve or store in an airtight container.
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