Cornflakes Cereal Chivda
An easy low calorie snack made using unsweetened cornflakes which gets ready in 15 minutes.
My in-laws spent the last summer here with us in New York. When they were here, my father in law bought some unsweetened cornflakes. They finished 1 box during their stay here and towards the end of the visit, bought another one. However, they could not finish it completely, the box being quite big and we were left with this unsweetened cornflakes which neither of us is a big fan of. The cereal didn’t quite get any attention and so days passed into months. Recently, I was going through the food pantry, I came across the box again and opened it to see if it was still good. The expiration date was way in the future and it still tasted fresh and crispy.
I checked the nutritional info on the box and it said 1 cup = 130 calories. Wow, I thought! But there was no way we could eat it in its current state and so, I ended up making chivda out of it. It uses very little oil and since the cornflakes are already crispy, half of the work has already been done for you. The only time I spent was chopping the nuts and getting the ingredients ready and the chivda was ready in 15 minutes. It came out quite delicious just to satisfy my 4:00 pm hunger cravings!
- Un-sweetened Cornflakes - 5 cups
- Oil - 3 tspns
- Mustard seeds - 1.5 tspn
- Cumin Seeds - 1.5 tspns
- Hing - a generous pinch
- Green Chilies - 4, cut into small pieces horizontally
- Curry Leaves - 5-6
- A handful each of cashew nuts, almonds and raisins or your choice
- Coriander powder - 1.5 tspn, raw
- Cumin powder - 1 tspn, raw
- Turmeric powder - 1/4th tspn
- Red Chili powder - 1/4th tspn
- Amchur - 1/4th tspn (Optional)
- Sugar - 2 tspns
- Salt - About 1 tspn + a little more or to taste
- 1) Chop the nuts of your choice. I didn't have peanuts and so used almonds for some crunch. Keep all ingredients ready as each step gets done pretty fast.
- 2) Heat oil in a large pan ( preferably thick bottom) over medium heat. Add the nuts and raisins and saute for 2 minutes or so or until the raisins seem to be puffed up. Transfer to a plate.
- 3) In the same pan, add hing, mustard and cumin seeds, curry leaves and green chilies and cover with lid until the mustard crackles.
- 4) Remove the lid. Add the spice powders and give a good stir, about a few seconds without letting the spices burn. Transfer the nuts and raisins back to the pan. Switch off the flame.
- 5) Immediately add the cornflakes and toss and mix gently and carefully to coat it with the spice mix. The heat will also serve to crisp up the flakes a bit more. Leave it in the pan to cool down.
- 6) Once completely cooled, transfer to an airtight container and enjoy as an evening snack.
- Yield: About 6+ cups