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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine the cereals and set aside. | 2. Heat the oil in a large skillet over medium heat. Add the mustard seeds to the hot oil and cover with a lid to avoid splattering. Fry until the mustard seeds stop popping, a few seconds. | 3. Reduce heat to low. Add the cereal mix and stir well. | 4. Add the nuts, cayenne pepper, salt, black pepper and mango powder. Roast, stirring occasionally for 5 to 7. I actually roast a bit longer, but you have to be very careful you don't burn the nuts or they'll taste bitter. A little brown or tan is ok. | 5. Remove from the heat and cool completely. | 6. Store in an airtight container. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
corn flake	1 1/2	1/2		149.94	36.9642	2.478	0.3822
crisp rice cereal	1	cup		104.016	22.7621	1.7662	0.3326
corn cereal	1	cup	puffed	577.2	123.3804	11.934000000000001	2.73
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
mustard seed	1/4	teaspoon		2.54	0.1404	0.1304	0.1812
nut	1/2	cup	mixed	-	-	-	-
cayenne pepper	1/8	teaspoon		0.7155	0.1274	0.027000000000000003	0.0389
salt	1/4	teaspoon		-	-	-	-
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
mango powder	1/4	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.