<p>Usually, corn flakes are meant for breakfast. When in a hurry, a bowl of corn flakes always makes up for a quick wholesome first meal of the day. However, it doesn’t have to be a boring dish every morning. It easily lends itself to several variations. Here are some delightful cornflakes recipes to try: <br /><br />Tamarind flavouredcorn flakes <br /><br /></p>.<p>Ingredients: 2 cups corn flakes, a marble sized lump of tamarind soaked in hot water, a handful of ground nuts, 1/4 cup dry coconut gratings, 1/4 tsp turmeric powder, 1 tsp rasam powder, 1 tsp sugar, salt to taste<br /><br />For flavouring powder: 1/2 tsp jeera, 1/2 tsp urad dal, 1 tsp sesame seeds. Roast them all together, grind coarsely, and keep aside.<br />Seasoning: 1 tsp oil, 1/2 tsp mustard, a few bits of red chilies, 1/4 tsp hing powder, a few curry leaves.<br /><br />Method: Crush the corn flakes by hand and keep it aside in a large bowl. Squeeze the soaked tamarind with little water. Add squeezed tamarind, rasam powder, haldi, sugar, and salt to the crushed corn flakes. Now add the flavoring powder. Heat oil in a medium-sized kadai on medium flame. Allow the mustard to splutter. Fry the groundnuts to golden color, then add red chilies. Remove from the heat, add curry leaves and hing, pour the seasoning over the tamarind corn flakes, and mix well by hand. Cover aand allow it to marinate for one or two hours. Serve with curds. <br />[Tip: Storing it in fridge can keep it unspoilt for a week. Any time breakfast or snack.]<br /><br />Corn flakes chutni pudi<br /><br />Ingredients: 2 cups corn flakes, a marble sized lump of tamarind, ½ cup toasted groundnuts, 1 tbsp urad dal, ¼ cup copra gratings, 6-8 red chilies, ½ cup fresh pudina leaves (washed and dried), 1 tsp sugar, salt to taste, a pinch of turmeric powder.<br /><br />Seasoning: 2 tsp oil, 1/4 tsp mustard seeds, a pinch of hing.<br /><br />Method: Dry roast urad dal and chilies, and keep it aside. Put the pudina leaves in the microwave for 2 minutes. Now take both and mix everything along with the corn flakes, except the seasoning. Grind coarsely in the mixie. Transfer to a mixing bowl, season with mustard oil and hing and then pour over the dry powder. Mix well by hand and store in dry bottle. Tastes good with hot rice and ghee, idli, dosa, bread and chapatti.<br /><br />Caramalized corn flakes<br /><br />Ingredients: 2 cups corn flakes, ½ cup sugar, a handful of cashew bits, a pinch of saffron, 1 tsp pure ghee. <br /><br />Method: Roast cashew nuts in ghee to golden color and keep aside. Add cornflakes and sugar to the same ghee on low heat. Roast till the sugar granules are coated all over cornflakes. Remove from the fire. Add cashew nuts and saffron. Indulge in this rich and tasty corn flakes.</p>
<p>Usually, corn flakes are meant for breakfast. When in a hurry, a bowl of corn flakes always makes up for a quick wholesome first meal of the day. However, it doesn’t have to be a boring dish every morning. It easily lends itself to several variations. Here are some delightful cornflakes recipes to try: <br /><br />Tamarind flavouredcorn flakes <br /><br /></p>.<p>Ingredients: 2 cups corn flakes, a marble sized lump of tamarind soaked in hot water, a handful of ground nuts, 1/4 cup dry coconut gratings, 1/4 tsp turmeric powder, 1 tsp rasam powder, 1 tsp sugar, salt to taste<br /><br />For flavouring powder: 1/2 tsp jeera, 1/2 tsp urad dal, 1 tsp sesame seeds. Roast them all together, grind coarsely, and keep aside.<br />Seasoning: 1 tsp oil, 1/2 tsp mustard, a few bits of red chilies, 1/4 tsp hing powder, a few curry leaves.<br /><br />Method: Crush the corn flakes by hand and keep it aside in a large bowl. Squeeze the soaked tamarind with little water. Add squeezed tamarind, rasam powder, haldi, sugar, and salt to the crushed corn flakes. Now add the flavoring powder. Heat oil in a medium-sized kadai on medium flame. Allow the mustard to splutter. Fry the groundnuts to golden color, then add red chilies. Remove from the heat, add curry leaves and hing, pour the seasoning over the tamarind corn flakes, and mix well by hand. Cover aand allow it to marinate for one or two hours. Serve with curds. <br />[Tip: Storing it in fridge can keep it unspoilt for a week. Any time breakfast or snack.]<br /><br />Corn flakes chutni pudi<br /><br />Ingredients: 2 cups corn flakes, a marble sized lump of tamarind, ½ cup toasted groundnuts, 1 tbsp urad dal, ¼ cup copra gratings, 6-8 red chilies, ½ cup fresh pudina leaves (washed and dried), 1 tsp sugar, salt to taste, a pinch of turmeric powder.<br /><br />Seasoning: 2 tsp oil, 1/4 tsp mustard seeds, a pinch of hing.<br /><br />Method: Dry roast urad dal and chilies, and keep it aside. Put the pudina leaves in the microwave for 2 minutes. Now take both and mix everything along with the corn flakes, except the seasoning. Grind coarsely in the mixie. Transfer to a mixing bowl, season with mustard oil and hing and then pour over the dry powder. Mix well by hand and store in dry bottle. Tastes good with hot rice and ghee, idli, dosa, bread and chapatti.<br /><br />Caramalized corn flakes<br /><br />Ingredients: 2 cups corn flakes, ½ cup sugar, a handful of cashew bits, a pinch of saffron, 1 tsp pure ghee. <br /><br />Method: Roast cashew nuts in ghee to golden color and keep aside. Add cornflakes and sugar to the same ghee on low heat. Roast till the sugar granules are coated all over cornflakes. Remove from the fire. Add cashew nuts and saffron. Indulge in this rich and tasty corn flakes.</p>
