Corn flakes Cereal Chivda (Spicy Indian Mixture Recipe)


Chivda is a snack popular in Maharashtra and North Karnataka usually made of flattened rice/poha. The poha is first deep fried and it is then spiced with masala mix and jazzed up with other ingredients like peanuts, raisins, cashews etc. Crispy and delicious it is a wonderful tea time snack or also as an appetizer.

Referred to by different names in India, it is one of the important snacks made during the festival of Diwali. It is simply referred to as Mixture in South India

As I have said in an earlier post, the poha can be substituted with corn poha and made the usual way. You can see the deep fried version of regular poha chivda and Corn Chidva here.

In this version of Chivda/Mixture, I have used the cereal Corn Flakes and dry roasted it along with some masala mix and raisins, peanuts etc. This is quick and low –fat version and does not involve deep frying. I have adapted this from the Veg Inspirations recipe and followed her advice of making roasted curry leaves and red chilli powder for the spice mix. That makes a huge difference to the taste, so do not skip it.

You can make this day ahead and store it in an air tight container.

Recipe Adaptation: Veg Inspirations

Ingredients:

  • 3 cups corn flakes (I used this brand)
  • 1 cup readymade Boondi/sev
  • 3/4 cup peanuts (raw with skin)
  • 1/2 cup raisin (optional)
  • 3 Tbsp oil
  • 2 tsp mustard seeds
  • 3-4 green chillies(slit)
  • A pinch asafoetida (hing)
  • 4 dry Red chillies [to make powder]
  • 2-3 red chillies (dry for seasoning)
  • 1 tsp Aamchur powder
  • 10-15 curry leaves
  • 2 tsp sugar
  • salt to taste

Method:

  • Heat a small pan and roast red chillies and curry leaves in a drop of oil, until the chillies start turning darker and the curry leaves loses its green color and looks dry. Keep aside to cool.
  • Spice mix: After it is cooled, grind it in a dry grinder/spice grinder. Transfer it to a small bowl, add sugar, salt, aamchur (dry mango powder) and mix well. Check for taste, as this has to be pretty strong.
  • Heat oil in a large heavy bottomed pan, add the mustard seeds. When it splutters, add the hing/asafetida, 2-3 red chillies (broken), green chillies, peanuts, and raisins to this and sauté until the peanuts turns crispy.
  • Note: Make sure it is on medium flame else the peanuts/groundnuts will turn brown.
  • Add the corn flakes cereal to this and stir it well for about 30-40 seconds until the seasonings coats well.
  • Sprinkle the spice mix/ ground spice mixture in small batches and mix well.
  • Add the readymade boondi or sev and mix again. Stir on low flame for about 3-4 minutes until it gets crispy.
  • Allow to cool and transfer to air tight container.

Dali Ambat (Konkani Coconut daal)

Daal is an important part of our everyday meal. Any one type of daal is a regular, be it daali thoy, daal tadka, rasam or sambhar etc and our meal is not complete without it. Now these are all non-coconut, daal rich dishes which does not require grinding. However on occasion I make coconut based daal like Kootu or this Konkani daal curry called Daali Ambat which definitely requires grinding a masala. 

Ambat in Konkani refers to a coconut curry in which the seasoning is made of onions. Daali Ambat is daal based coconut curry in which has seasoning of onions. 

My mom makes this frequently however she does not add any vegetables to the curry, while my ma-in-law makes this by adding plenty of vegetables. Either way it is warm and comforting.

Ingredients:

  • 3/4 cup Toor daal
  • 1/2 cup fresh/frozen shredded coconut
  • 1 tsp coriander seeds
  • 4-5 dried red chillies
  • 1 Tbsp tamarind/ tamarind extract from lemon sized ball (soaked in water)
  • Salt to taste
  • A pinch asafetida/hing
  • 1 cup chopped vegetables of choice (potato + carrot +peas+ cauliflower) [optional]

Seasoning

  • 1 small onion (chopped)
  • 2-3 dried red chillies (cut into 2-3 pieces)
  • 4-5 curry leaves
  • 1 Tbsp oil 

Method: 

  • Pressure cook the daal in water for 3 whistles and set aside.
  • Boil the vegetables along with salt in sufficient amount of water separately either in the microwave or the stovetop. Make sure it is not overcooked. Keep aside.
  • In a small pan, heat oil and roast the red chillies and coriander seeds.
  • Now make the coconut masala, by grinding coconut along with roasted red chillies, salt, tamarind, water and roasted coriander seeds. The masala should be made into a very fine paste. Add more water if required.
  • Heat a sauce pan and add the coconut paste, cooked daal together. Boil until the raw smell of coconut is gone. Check for taste and adjust the seasonings if required.
  •  In the meanwhile heat oil in a small pan (use the same one for roasting redchillies and coriander seeds). Add the chopped onion, curry leaves, red chillies and cook unitl the onion turns light brown.
  •  Put this tadka over the boiling daal, switch of the gas and cover with lid. Serve hot with rice or rotis.  

Tangy Coconut Yogurt Curry with Greens (Majjige Huli)

A mildly flavored coconut curry cooked with sour yogurt to give it a mild tangy taste; this is called as Majjige Huli in Kannada, Majjige Pulusu in Telegu and Mor Kozhambu in Tamil. In Karnataka this dish is prepared during festivals and on other auspicious occasions. The presence of yogurt has a cooling effect on the body. You can add any veggies of choice like potato, okra, ash gourd, bottle gourd, raw mango etc and skip the greens. I love the addition of greens along with squash in this dish.

Ingredients:

  • 2-3 cups packed chopped Amaranth greens ( you can use spinach or other greens) [dantina sappu/thotakura]
  • 1 cup chayote squash (optional)
  • ½ cup sour buttermilk/ ( 2 Tbsp sour yogurt diluted with water )
  • Salt to taste

Grinding:

  • 1 cup shredded coconut (fresh or frozen)
  • 2-3 green chillies
  • 1/2 Tbsp jeera (cumin)
  • ½ Tbsp coriander seeds
  • 1 Tbsp chana daal (soaked)

Seasoning

  • 1 Tbsp oil
  • A pinch turmeric
  • 1 tsp mustard seeds
  • 5-8 curry leaves
  • 2-3 dried red chillies (cut into thirds)
  • A pinch Asafetida/hing 

Method:

  • Soak the chana daal in water for about 1 hour.
  • Clean the greens and then chop them finely. Peel the chayote squash and then cut into cubes.
  • In a saucepan, cook the greens and chopped chayote squash in little water separately either on stovetop or in the microwave. Add salt while cooking.
  • Meanwhile grind the coconut, green chillies, jeera, turmeric, coriander seeds, soaked chana daal with enough water and make a fine paste.
  • After the greens are cooked, add this ground masala paste to this, add water, mix and allow it to boil for 5-10 minutes
  • When you see the bubbles on top reduce the heat. Now add the buttermilk, mix and after one boil switch off the gas. If you boil more the buttermilk may curdle.
  • Meanwhile separately in a pan make a tadka of mustard seeds, curry leaves, broken red chilies and hing. Add to seasoning to this boiled curry. Cover with lid.

This goes well with Rotis or with warm rice.