Zesty Lemon Phudina Cornflakes


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We get one type of cornflakes in the market which have to be used after deep frying them in hot oil.To such type of corn flakes i have tried to give some good flavour of lemon zest and phudina.

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Zesty Lemon Phudina Cornflakes recipe - How to make Zesty Lemon Phudina Cornflakes

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings

2 cups cornflakes , deep fried
1/2 tsp salt
2 tsp powdered sugar
1/2 tsp chilli powder
1 tbsp oil
a pinch asafoetida (hing)
1 tsp poppy seeds (khus-khus)
2 tbsp white sesame seeds (til)
2 tbsp peanuts
1 tbsp finely chopped green chillies
7 to 8 curry leaves (kadi patta)
1/2 cup chopped mint leaves (phudina)
1/2 tsp lemon rind
1/2 tsp citric acid (nimbu ka phool)
1/2 cup nylon sev
1 tbsp powdered fried chana dal (split bengal gram)
  1. Heat 1 tbsp oil in a kadhai and add the peanuts and roast till crisp.
  2. Add the green chillies, sesame seeds, mint leaves, curry leaves, asafoetida and fry till phudina and curry leaves become crisp.
  3. Add the deep fried cornflakes, salt, chilli powder, sugar powder, lemon zest and nylon sev and mix well.
  4. Take out from flame and the add citric acid and fried gram powder and mix well.
  5. Store in an air tight container.

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This recipe was contributed by Radha Hoizal on 04 Sep 2015
Me an avid vegetarian.Born in Gujarath(Ahmedabad)to an orthodox kannada brahmin couple.Now settled i...

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