CORN FLAKES MIX

 1: heat oil in wok.

 2: once hot add peanuts & fry them until slightly brown on low to medium flame, keep aside. 

 3: fry cashews on low flame until slightly brown keep a side. 

 4: now reduce flame.

 5: add 10 to 12 curry leaves, roast until crisp, turn off flame.

 6: now add salt, mango powder, garam masala, red chilli powder, powdered sugar, chaat masala mix well.

 7: add corn flakes, mix all well, add raisins, roasted cashews and peanuts, boondi, chana & mix well.

 8: serve with tea and enjoy.

 NOTE: As it cools down completely, keep in an air tight container and relish for 3 months.

 COOK WITH FAIZA