Cornflakes 3 small packets [approx 100 gms total]
Mustard seeds 1/2 tsp
Curry leaves 10 -1 2 leaves
Asafoetida 1/8 tsp
Turmeric powder pinch
Green chillies chopped 1 -2
Broken Cashews 2 tbsp
Raisins 2 tbsp
Red chillies broken into small pieces 1
To make spice powder
Red chillies 2
Curry leaves 10 -12 leaves
Sugar as per the taste
Kala namak powder as per the taste
Chaat masala as per the taste
Sev for garnishing [optional]
Take the cornflakes in a big plate and crush it gently. I did it with the back of a bowl.
Now in a pan heat 1 tsp of oil and roast red chillies and curryleaves. Allow it to cool and grind it to powder. Once powdered add sugar, kala namak powder and chaat masala. Mix well and keep this powder mixture aside.
Heat oil in a wok. Add mustard seeds, and when they splutter add asafoetida, broken pieces of red chilly, chopped green chilly, cashews and raisins. Saute this on medium flame until cashews turn golden brown. Next add crushed cornflakes and mix well in order that the seasoning coats the flakes nicely. Add the spice powder mixture and mix well. Stir it for 3-4 mins of low flame until it turns crispy. Switch off the flame, allow it to cool. Once cool store it in airtight container. Top it with sev [optional] before serving the chivda and enjoy it with hot cup of tea.
Sending my entry to http://www.jcookingodyssey.com/2013/05/event-announcement-my-bowl-of-snack.html