Apr 3, 2015

Cornflakes mixture ... a super hit with all kids

Mixture is a snack that everybody enjoys... adults and kids equally. It is made in different parts of India in different ways. Also they taste very very different in each version....some are sweet, some spicy, some plain, some nutty and so on. It has so many versions that everybody will fall in love with it in one form or the other or may be even many like myself. 

We too love the simple types. I am not a big fan of the spicy ones. Also I love the ones with a little sweet hint in them. And to add... my all-time anytime favorite are the ones with nuts.... hmmmm ... they just make my mouth water. But yes as I said everyone has different choices

This cornflakes mixture is a very very simple kind which involves very less effort and turns out to be perfect when it comes to taste. We love it at my home every time it is stacked :)

Serves... a bunch
Serve option... @Room temp with tea

This is what u'll need....

Cornflakes(Plain) - 1 cup
Peanuts - 3 tbspn
Cashews(halves) - 3 tbspn
Hing/Asafoetida - a pinch
Red chilli powder - 1/4 tspn
Curry leaves
Salt to taste
Oil for frying

Here is the stir....
  • Heat oil in a deep pan. I would suggest a deep pan as it would need less oil and it can serve like a small well for deep-frying all the stuff
  • Drop a handful of cornflakes into the oil. A few seconds and all will puff up. Using a big strainer scoop out the cornflakes in one shot. You will need to act fast as even a few seconds will burn the flakes and make it taste bitter
  • Remove it in a paper napkin/newspaper to drain off the excess oil
  • Repeat with rest of the cornflakes
  • Next add the peanuts to the oil and fry it on minimum flame. Low flame will help fry them evenly and keep it from burning. Once it changes to reddish color, remove from fire and drain on paper towels

  • Repeat the same with cashews too. Though cashews will be done much faster than peanuts
  • Last turn off the flame and throw in the curry leaves. Leave it in for a few seconds till it turns crispy
  • After everything has cooled down a little, transfer all of this into a big bowl
  • Add a pinch of salt, hing/asafoetida and red chilli powder. Hing should be just a pinch or if you are not sure just skip instead of ending up with the hing-y smell
  • Give this a good shake so that the spices coat evenly all through the mixture
  • Store it in an airtight container till ready to be served
  • Serve with chai for a simple snack and enjoy the evening :)

  • Dont fry everything together. Each ingredient needs different amounts of time to get fried. So have patience to do each one by one
  • When scooping out from oil, try to do it one shot or do it very quickly to get an even color for the batch
  • Store it in an air-tight container to maintain freshness and crispiness for a longer time

No comments:

Post a Comment

Related Posts with Thumbnails