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5 ways you can use cornflakes in Indian recipes


This dish is prepared in the same manner you would make the Poha. However, you would need to roast the cornflakes in kadhai and keep aside once done. Now, in the same kadhai, add 2-3 tbsp oil and add ½ cup peanuts along with 1 cup puffed cereals. Fry them well but make sure they are not burnt. Next, in the same kadhai, add 1 tsp oil and let it heat. Once the oil is hot enough, add asafetida along with curry leaves, roasted chana dal, ¼ cup cashews, and 2 tsp raisins. Saute them well and then, add a little chaat masala, salt to taste, 1 tsp chilli powder, ½ tsp turmeric and powder. Stir well and sauté for 1-2 minutes. Turn off the flame and then add ready to eat cornflakes in it and stir gently. Try not to break the cornflakes else, the texture will not come out good. Now, once you have given a good stir, transfer in a jar with a tight lid and enjoy this fresh homemade chivda as and when you want. It is crispy, light, sweet and salty and will be loved by everyone.

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