How to make Corn chivda-SK Khazana -
A simple yet an amazing snack that is quick to make and will please everyone! A perfect companion for your tea time!
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Raw corn flakes, Oil (ऑइल)
Cuisine : Indian
Course : Snacks and Starters
You can also find more Snacks and Starters recipes like Curry Bomb - SK Kazana Kheema Kachori Babycorn Fritters - SK Khazana Pita Pockets With Spicy Chicken
Corn chivda-SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 6-10 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Corn chivda-SK Khazana Recipe
Raw corn flakes 2 cups
Oil for deep-frying
Raw peanuts 1/4 cup
Dry coconut (khopra) slices 10-15
Black raisins 2 tablespoons
Curry leaves 10-15
Salt to taste
Powdered sugar 1/2 teaspoon
Method
Step 1
Heat sufficient oil in a kadai, slide the raw corn flakes and deep fry till they expand, become golden and crisp. Drain on an absorbent paper.
Step 2
In the same hot oil, deep fry peanuts till crisp and crunchy. Drain on an absorbent paper.
Step 3
Deep fry coconut slices till crisp and crunchy. Drain on the absorbent paper.
Step 4
Deep fry raisins till they puff up, drain on an absorbent paper. Add curry leaves and deep fry till crisp. Drain on an absorbent paper.
Step 5
In a large bowl, add fried corn flakes, peanuts, curry leaves, dried coconut, and raisins. Sprinkle salt, and sugar, and mix well.
Step 6
Serve.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
