BM #129 Week 3 Day 3 -
This is a filling snack perfect with a hot cup of tea. It is easy to prepare and I found that the kids like the various textures and shapes in this savory cereal.
My friend says she serves this as breakfast to her kids sometimes as they prefer a savory breakfast rather than cereal in milk.
I realized that it was a tough task to make it in such huge quantities and so I had to make it in 3 batches and mix them all together in the end.
Recipe Source Madhavi
Ingredients -
Ingredients -
Corn Chex, Cheerios, Corn Flakes, Puffed Rice 4 cups each
Peanuts and Roasted Gram 2 cups each
Salt, Turmeric and Red Chili Powder as needed
Oil 1/2 cup
Note -
*I got the local brand of those cereals which were unsweetened.
*Rice Crispies Cereal could also be used but I omitted and used puffed rice instead.
Method Of Preparation -
Dry roast the puffed rice (Murmuralu/Borugulu) in a heated pan until they are crisp and set aside.
The rest of the cereals need not be roasted as they are already crisp.
In a wide pan/wok heat oil and add the peanuts, roasted gram and let them fry until they are golden brown.
Reduce heat, sprinkle salt, turmeric, and red chili powder into the hot oil, mix and immediately add the cereals and the roasted puffed rice.
Remove from heat, mix well until the spices are evenly distributed.
Spread on a wide plate. Transfer into an air tight container upon cooling.
Serve as needed.
Preparation Time 20 minutes
Makes 18 cups
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