Cornflakes Chivda

Ingredients:

• peanuts -1/2 cup
• cornflakes -2 cups
• cashew nuts-20 to 25
• turmeric powder -2tsp
• salt to taste
• sugar -1tbsp
• chilli powder -2tsp
• mustard seeds -1/2tsp
• curry leaves -10 to 12 leaves
• raisins -20 to 25
• oil

Method:

1. In a wok,deep fry peanuts and cornflakes separately. Keep it aside.
2. Leave approximately 2 tbsp oil in the work, fry mustard seeds, curry leaves, raisins and cashewnuts.
3. Off the fire, add chilli powder, turmeric powder, salt and sugar. Stir well.
4. Add fried peanuts and cornflakes. Mix it well.
5. Ready to munch. :)

 

Coconut Candy

Ingredients:

• grated coconut
• brown sugar
• Condensed Milk
• vanilla essence
• food colouring
• butter/oil

Method:

1. Stir grated coconut on slow fire. Once brown, add condensed milk and brown sugar as desire and a bit of butter.

2. Then add vanilla essence and food colouring.

3. Once it crumbs, grease tray with butter and place on it.

4. Even it out with a spoon. Let it cool down then fridge it to harden.
5. Cut into small cube.

Baked Russet Potato Wedges

Potatoes are easily available in Malaysia. Most of the time, I avoid eating if it is in any dish. I prefer to have as a snack. I did research and got to know that by just one medium, skin on potato  provides 45% of your daily value of vitamin C  and more potassium than a banana with just 110 calories. How amazing it is, we can have snacks and keep our health in tip-top condition.



Before Baking

After baking, become golden crisp

Ingredients:

1 russet potato
1/4 cup mayonnaise
1/4 tsp chili powder
1 tsp chili flakes
1/2 cup breadcrumbs
salt and pepper to taste

Method:
1. Preheat the oven to 160 deg C. Grease the baking tray.
2.  Wash the potatoes, lightly scrap off the skin. Cut into wedges.
3. In a medium size bowl, mix the mayo, chili flakes, chili powder, salt & pepper.
4. Coat the wedges with the mayo mixture and roll in the breadcrumbs.
5. Place on the greased baking tray and bake for 30 min or till cooked.