(Cornflakes) Chivda for colleagues

As we walked the aisles of the Indian store, I reminded M that he wanted to pick some snacks for his office colleagues. They were interested in trying some popular snacks. 

I was thrilled that M's colleagues wanted to try something and I could not let this opportunity pass without making some home made snacks.We picked out some popular snacks and I also decided to make some chivda and send it with him. 

In the olden days, packets of chivda and ladoo were given at functions. They still are. These were primarily given to those who had traveled distances to attend the function (marriage / thread ceremony etc.) and dry snacks were travel food during the return journey. 

To me, chivda is an 'essential' snack. My favorite Diwali snack is this Indian take on a trail mix. 

This time I wanted to try Corn Flakes Chivda. Though the traditional way is buying 'corn poha' which is deep fried and then seasoned, the easier version is using boxed cereal. Buy the plain one.

I had seen this version first on The Cooker's blog and liked the idea very much. I just played with the proportions to suit our taste.

The recipe is simplicity itself.

You need:

4-5 cups of Corn Flakes (plain / original) 

4-5 Tbsp Oil

1 tsp EACH, Mustard seeds and Cumin seeds

1/2 tsp Asafetida (Hing)

1 scant tsp. Turmeric powder

1/2 tsp. Kashmiri red chilies powder (optional, just to add some depth to the color)

1 tsp. Roasted Fennel seeds, lightly crushed

2 fresh Green chilies, chopped

Few curry leaves

2 heaped Tbsp EACH, Cashew nuts, Peanuts, Raisins, roasted Gram Daal (dalia)

Salt to taste

1 small pinch Citric acid granules

Sugar to taste

Heat oil in a wide wok / kadhai.

Add in the mustard seeds and as they pop, add the cumin. 

Once the cumin sizzles, add the asafetida and then the cut green chilies and curry leaves.

Be very careful as the moment the chilies and curry leaves touch the hot oil, they sputter and hot oil drops are likely to fly here and there. If you have a spatter guard, use it, if not, just step away from the stove.

Once the chilies and curry leaves turn crisp, add the nuts, raisins and dalia and stir them until they are golden brown and the raisins swell up.

Next add the turmeric powder, red chilies powder (if using), fennel seeds and stir briskly. Be careful that the spices do not burn.

Next add the salt and citric acid granules and mix.

Add the cereal  and mix well, but gently, coating the corn flakes with the spice mix.

Switch off the heat and let the mix cool down a bit.

While it is still just warm, add the sugar and mix well.

Cool and store in an airtight container.

Serve as a tea time snack.

NOTES:

• The measures for a chivda can be approximates, the recipe is very forgiving, except for the citric acid granules, use only a small pinch, no more.
• Corn flakes can be substituted for plain Cheerios or plain (unsweetened) rice krispies
• To change the taste a bit, you can also add 1 tsp of lightly crushed coriander seeds (sabut dhania).
• Adjust the amount of chopped fresh green chilies to suit your level of tolerance. 
• You can omit the green chilies and just use dry red chilies powder ( use 1/2 tsp, regular chilies powder for a mild taste)
• Since we are adding Citric acid granules, do add the sugar to balance the sour, spicy and sweet taste.

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