Cornflakes mixture is my attempt to make a low fat version of the popular South Indian snack, Mixture. Mixure predominantly contains the omapodi and boondi, apart from poha, fried gram dal, peanuts. There isn't much of a recipe here. Just throw in what ever you have and as the name suggests you get a mixture.
Ingredients
Cornflakes - 2 cups
Beaten rice(avil/poha) - 1 cup
Puffed rice(murmura/mottapori) - 2 cups
Split roasted gram dal (dalia/porikadala)- 1/2 cup
Roasted peanut - 1/2 cup
Raisins - hand ful
Curry leaves
Fennel seeds/saunf- 1 teaspoon
Hing - few shakes
Salt
Red chilli powder - 1/2 tspn
Kitchen king masala powder -1/2 tspn
Turmeric - a pinch
Oil- 2 table spoon
Method
Heat oil in a MW safe bowl for 30 secs. Add saunf,curry leaves and raisins. MW for 30 seconds or untill the raisins puff up. Add hing, salt, red chilli powder,masala powder and mw for another 30 seconds. Add cornflakes and beaten rice and mw for 2 minutes. Since these takes more time to get roasted compared with the other ingredients. So we add that first. Both would have roasted well by now. Care to be taken that it doesn't get burnt. Adjust the timings according to your oven. Add rest of the ingredients and toss well that the masala gets coated uniformly. MW for 3 minutes. Toss them once in between. Leave one minute standing time. It will turn crisp. Store in airtight container and enjoy with your tea/coffee.
Heat oil in a MW safe bowl for 30 secs. Add saunf,curry leaves and raisins. MW for 30 seconds or untill the raisins puff up. Add hing, salt, red chilli powder,masala powder and mw for another 30 seconds. Add cornflakes and beaten rice and mw for 2 minutes. Since these takes more time to get roasted compared with the other ingredients. So we add that first. Both would have roasted well by now. Care to be taken that it doesn't get burnt. Adjust the timings according to your oven. Add rest of the ingredients and toss well that the masala gets coated uniformly. MW for 3 minutes. Toss them once in between. Leave one minute standing time. It will turn crisp. Store in airtight container and enjoy with your tea/coffee.
Roasted Chickpeas
This is inspired by Madhuram's post on oven roasted chickpeas. I like her 'My Notes' section. Took a note of what is mentioned there. But instead of oven, I tried it in MW. I felt with microwave oven, time taken could be less. Though I wasn't sure of the results, decided to go ahead. I got crunchy, fat free snack and took only 12 minutes.
This is inspired by Madhuram's post on oven roasted chickpeas. I like her 'My Notes' section. Took a note of what is mentioned there. But instead of oven, I tried it in MW. I felt with microwave oven, time taken could be less. Though I wasn't sure of the results, decided to go ahead. I got crunchy, fat free snack and took only 12 minutes.
Ingredients
Cooked chickpeas - 1 cup
Olive oil - 1 tspn
Red chilly powder
Fennel seeds
Salt
Few shakes of dried oregano and hing
Toss all the ingredients together in a microwave safe bowl. MW for 12 minutes. Keep tossing for every 3 minutes or so. Allow 2 minutes of standing time. If you keep for longer time, it tends to go hard. Adjust accordingly. It stays crunchy on storage too.
Toss all the ingredients together in a microwave safe bowl. MW for 12 minutes. Keep tossing for every 3 minutes or so. Allow 2 minutes of standing time. If you keep for longer time, it tends to go hard. Adjust accordingly. It stays crunchy on storage too.
