Indian Cornflake Mixture Recipe
Let me tell you about my latest snack obsession: it’s like a flavor party in a bowl, where crunchy cornflakes meet the perfect spice mix, and the result is an addictive treat you won’t be able to stop munching on!
I love the satisfying crunch and flavorful mix of an Indian Cornflake Mixture. It’s a delightful snack, rich in protein from the roasted peanuts and chana dal, with the cashew nuts and almonds adding a healthy dose of fats.
The vibrant aroma of curry leaves and the subtle sweetness from raisins make it irresistible.
Indian Cornflake Mixture Recipe Ingredients
- Cornflakes: Light and crunchy base, offers carbohydrates for energy.
- Roasted Peanuts: Adds protein and healthy fats; a crunchy delight.
- Roasted Chana Dal: Packed with protein and fiber, enhances earthiness.
- Cashew Nuts: Creamy texture, provides healthy fats and protein.
- Almonds: Rich in vitamin E and healthy fats, adds a nutty crunch.
- Raisins: Sweetness to balance spicy flavors, supplies iron and fiber.
- Curry Leaves: Adds aromatic flavor and aids digestion.
- Turmeric Powder: Bright color; anti-inflammatory benefits.
- Red Chili Powder: Provides a spicy kick, enhances metabolism.
- Salt: Enhances flavor, balances ingredients.
Indian Cornflake Mixture Recipe Ingredient Quantities
- 2 cups cornflakes
- 1/2 cup roasted peanuts
- 1/2 cup roasted chana dal (split chickpeas)
- 1/4 cup cashew nuts
- 1/4 cup sliced almonds
- 1/4 cup raisins
- 1/4 cup curry leaves
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1 teaspoon salt (or to taste)
- 1 teaspoon sugar
- 2 tablespoons oil
How to Make this Indian Cornflake Mixture Recipe
1. Heat a large, thick-bottomed pan or wok over medium heat and add 2 tablespoons of oil.
2. Once the oil is hot, add 1/4 cup of curry leaves and fry them until they become crisp but not burnt. Remove and set aside.
3. In the same pan, add 1/4 cup of cashew nuts and 1/4 cup of sliced almonds, roasting them until they are golden. Remove and set aside.
4. Add the 1/2 cup of roasted peanuts and 1/2 cup of roasted chana dal to the pan. Stir for about 1-2 minutes to heat through.
5. Lower the heat and add 1/4 teaspoon of turmeric powder, 1/2 teaspoon of red chili powder, and 1 teaspoon of salt. Mix well to combine the spices with the nuts and dal.
6. Add 2 cups of cornflakes to the pan, stirring gently to coat them evenly with the spice mixture.
7. Sprinkle 1 teaspoon of sugar over the cornflakes mixture and mix well.
8. Add the fried curry leaves, roasted cashew nuts, and sliced almonds back into the pan, stirring gently to combine.
9. Finally, add 1/4 cup of raisins to the mixture, stirring again to distribute them evenly.
10. Remove from heat and let the mixture cool completely before storing in an airtight container. Enjoy as a crunchy snack!
Indian Cornflake Mixture Recipe Equipment Needed
1. Large, thick-bottomed pan or wok
2. Measuring spoons
3. Measuring cups
4. Spatula or wooden spoon
5. Airtight container
FAQ
- What is Indian Cornflake Mixture? – Indian Cornflake Mixture is a savory snack made with cornflakes, nuts, and spices, providing a crunchy and spicy treat.
- Can I use unsalted nuts in this recipe? – Yes, you can use unsalted nuts. Adjust the salt level to your taste when mixing the ingredients.
- How can I store Cornflake Mixture? – Store in an airtight container at room temperature for up to 2 weeks to maintain freshness and crispness.
- Is it possible to make this recipe vegan? – Yes, the recipe is naturally vegan as it uses oil instead of dairy products.
- What can I substitute for curry leaves if I don’t have them? – You may leave them out entirely, or add a pinch of lime zest for some extra aroma.
- Can I add other spices to the mixture? – Absolutely! Feel free to experiment with other spices like cumin or garam masala for added flavor.
- Is this mixture gluten-free? – As long as the cornflakes are gluten-free, this mixture will be gluten-free.
Indian Cornflake Mixture Recipe Substitutions and Variations
- Instead of roasted peanuts, you can use roasted sunflower seeds.
- For roasted chana dal, you can substitute roasted, unsalted chickpeas.
- If you don’t have cashew nuts, try using pine nuts.
- Swap out sliced almonds with sliced walnuts.
- Curry leaves can be replaced with a pinch of dried fenugreek leaves (kasuri methi) for a different flavor.
Pro Tips
1. Layered Roasting: For even roasting and enhanced flavor, consider roasting the cashews, almonds, and curry leaves separately in small batches. This helps in achieving uniform color and prevents any ingredient from becoming over-roasted or burnt.
2. Spice Infusion: Bloom the turmeric and chili powders in the oil before adding the peanuts and chana dal. This step can intensify the flavor and provide a deeper color to the final mixture, enhancing the overall taste.
3. Crispy Texture: To maintain maximum crunchiness, ensure all ingredients are completely cooled before combining them and storing. This helps prevent any moisture from making the mix soggy.
4. Enhanced Sweetness: Mix the sugar with a teaspoon of water to create a simple syrup and drizzle it evenly over the snack while stirring. This allows for a better distribution and slight caramelization of the sugar.
5. Extra Aroma: Add a pinch of asafoetida (hing) to the oil along with the spices for an aromatic boost that complements the other spices in the mix.
Indian Cornflake Mixture Recipe
My favorite Indian Cornflake Mixture Recipe
Equipment Needed:
1. Large, thick-bottomed pan or wok
2. Measuring spoons
3. Measuring cups
4. Spatula or wooden spoon
5. Airtight container
Ingredients:
- 2 cups cornflakes
- 1/2 cup roasted peanuts
- 1/2 cup roasted chana dal (split chickpeas)
- 1/4 cup cashew nuts
- 1/4 cup sliced almonds
- 1/4 cup raisins
- 1/4 cup curry leaves
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1 teaspoon salt (or to taste)
- 1 teaspoon sugar
- 2 tablespoons oil
Instructions:
1. Heat a large, thick-bottomed pan or wok over medium heat and add 2 tablespoons of oil.
2. Once the oil is hot, add 1/4 cup of curry leaves and fry them until they become crisp but not burnt. Remove and set aside.
3. In the same pan, add 1/4 cup of cashew nuts and 1/4 cup of sliced almonds, roasting them until they are golden. Remove and set aside.
4. Add the 1/2 cup of roasted peanuts and 1/2 cup of roasted chana dal to the pan. Stir for about 1-2 minutes to heat through.
5. Lower the heat and add 1/4 teaspoon of turmeric powder, 1/2 teaspoon of red chili powder, and 1 teaspoon of salt. Mix well to combine the spices with the nuts and dal.
6. Add 2 cups of cornflakes to the pan, stirring gently to coat them evenly with the spice mixture.
7. Sprinkle 1 teaspoon of sugar over the cornflakes mixture and mix well.
8. Add the fried curry leaves, roasted cashew nuts, and sliced almonds back into the pan, stirring gently to combine.
9. Finally, add 1/4 cup of raisins to the mixture, stirring again to distribute them evenly.
10. Remove from heat and let the mixture cool completely before storing in an airtight container. Enjoy as a crunchy snack!
