Cornflakes, Poha and Nuts Chivda – Low fat and easy !

Cornflakes and Poha( Flattened rice ) Crunchy toasted mix – Low fat with added goodness of nuts and spices to make it more interesting! Happy munching !

The first of the festivities begin with a bang!!!

DH twisted his ankle and hobbled away chauffeuring A1 for his weekly robotics meeting . You know how you think you end up having this one day of the week without classes or any social commitments ….? And just like that, that day gets picked for this weekly activity. In any case , with DH away and A2 diligently working on her myriad of school projects and A3 generally clowning away, I had this itch to do something. Quick, easy and perfect!

Usually this is the time when I head to the  “baking center of my brain” and subsequently raid the pantry and fridge in the hopes of creating something new. But now is as good a time as any to begin on the Diwali list. Ideally, I would have loved to begin with the creation of a sweet or Mithai. Kind of like beginning on a sweet note kind of thing , tradition and all,so to speak.

Well in this case, this conflakes chivda has a bit of everything – sugar and spice and everything nice.

Happy Diwali folks !

Diwali DIya
Diwali Diya

Cornflakes and Poha( Flattened rice ) Crunchy toasted mix 

Cooking time : 20-25 minutes            Prep time : 5 -8 min                    Serves : 8-10

Ingredients:

  • Unsweetened Cornflakes : 3 cups
  • Thick or thin flattened rice or Poha of your choice : 2 cups
  • Cashews : 1/4 cup
  • Roasted Channa Dal or Dhalia : 1/3 cup
  • Peanuts ( skinned or unskinned ) : 1/2 cup
  • Safflower or any oil of your choice : 6 Tsp.
  • Haldi or Turmeric powder : 1/4 Tsp.

Spice Mix:

  • Paprika or Chili powder : 1- 1.5 Tsp. (Depending on your spice tolerance)
  • Hing or Asafoetida : fine ground : 1/4 tsp.
  • Chaat masala : 1.5 tsp
  • Kari powder ( optional) : 1 tsp.
  • Coriander – Jeera powder : 1/4 tsp.
    Salt : 1- 1.25 tsp.
  • Sugar : 1-1.5 Tsp.

Procedure:

  1. In a big wok or Kadai, heat 2 Tsp. of oil and roast the nuts sequentially and set aside. Do not rush this step. They do need to get roasted to a nice brown color. Hastening this step would result in semi crunchy nuts.. Not what you need definitely! (Remove the contents and let it cool!)
  2. Add another teaspoon oil and fry the roasted Channa dal or dhalia and curry leaves ( washed and dried please!) to crisp.( Remove the contents and let it cool! )
  3. Add another teaspoon of oil and add in half of the haldi powder and add in the 2 cups of flattened rice or Poha. Slow roast this on medium flame. High flame heat will burn the Poha and leave you with an inedible mess! Roast this until all the flakes are nicely toasted and super crunchy. Should take you anywhere from 7-12 min depending on the type of the flakes and heat maintained. (Remove the contents and let it cool!)
  4. Add in the remaining oil and toss in the cornflakes with the other half of haldi powder and slow roast it again. This should take about 10-15 min. They become really crunchy and are more brown in color than the untoasted one. Again do not rush this process and ensure you are tossing the contents thoroughly to distribute the heat. (Remove the contents and let it cool!)
  5. In a separate bowl dry mix all the ingredients listed under spice mix.
  6. Once the contents of the mix have sufficiently cooled down , layer it out in big wide bowl.
  7. Add in the spice mix and gently toss it with a fork or a spoon so it coats the crunchy mix.
  8. Adding in the spice mix when it is hot, will result in sweating of the flakes and you will lose the crunchiness 🙁
  9. Make sure the contents are absolutely cool before storing in an airtight container.
  10. Should stay fresh if properly stored for about 10 days.

Cashew Cranberry Rava ladoos – Semolina Mounds (rounds) of Festivity

I think I simply got bit by the festive bug severely. Seriously, this Diwali I seem to be favoring the creation of sweets or mithai more over the savory, spicy crunchy stuff. Maybe it has to do with the awesome piece of news I received last week. In any case, “more the merrier” seems to be the motto as I favor this creation. My oldest loves these and my youngest will eat anything that is a ladoo 🙂 the rest of the family don’t really need an excuse.

This particular mithai is super quick, no seriously super quick to make and I barely have any stove time involved in it at all.

Prep time :  15 min

Make time : about 15 – 20 min

Yield : 20-24 ladoos

Ingredients:

  1. Semolina/Cream of wheat/ Sooji/Rava : 2 cups
  2. Sugar : 1.5 cups
  3. Melted Ghee : needs to be in the warm liquid form – about 1-1.25 cups.
  4. Raw Cashewnut powder : Totally optional: 1/2 cup – I just added it in, cause I had some leftover from making Kaju Burfi.
  5. Cashewnuts pieces : 2 tbsp : toasted or pan-fried in ghee
  6. Dried Cranberries : 1 tbsp : Panfried in ghee
  7. Saffron : a few strands
  8. Cardamom pods – 10-12
  9. Milk : 2 -4 tbsp ( if required)

Method:

  • In a microwave safe bowl, add in the 2 cups of semolina and microwave it for about 5 minutes in total in 2 minute intervals. Now keep an eye on it, as you want this to be toasted not burnt. When it turns a light brown color, keep it aside to cool . Say for about 5 minutes or so.
  • Once it cools down, pulse the semolina in a blender to coarsely powder it. Add in the sugar and pulse it once again.
  • Slight heat up the saffron strands and pulse it with cardamom pods.
  • Give a final spin in the blender incorporating the semolina, sugar, saffron and cardamom and the cashew nut powder if adding it in.
  • Remove this dry mix in a work bowl and add in the toasted/ pan fried cashew nuts and  cranberries.
  • Gently mix it to ensure the nuts and berries are distributed evenly.
  • Now add in the melted ghee in liquid and warm state, a few tablespoons at a time. The idea is to gently mix in small portions and roll in to spherical globes or ladoos.  If you are having difficulty shaping the ladoos or want to restrict the use of ghee, then add in the 2 tbsp of milk and gently mix it in. the idea is to get the mix wet not soppy. If required add in the remaining 2 tbsp of milk as well.
  • Place the ladoos on a flat plate to rest and air dry. ( The ghee solidifies to maintain the spherical shape)
  • In about 15 -20 min, the ladoos should be ready to be devoured.  ( I am missing quite a few  by the time the post is done 🙂 )

Notes:

  • I did not use milk to make these ladoos. Especially since I am going to be sending a few in a care package and I did not want to reduce the shelf life.
  • Finely chopped pistachios can be added to this and it makes it even more delectable!
  • The coarseness of the semolina to be used is a personal preference.
  • I used a little under a cup of ghee to prepare the ladoos. Usage of ghee can vary depending the raw material used.