Buttermilk Corn Flakes – a delicious recipe with Corn Flakes, Green Chili, Buttermilk, Cumin, Oil, Mustard Seeds. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
["Put corn flakes in a cereal bowl. Sprinkle salt (as much you like) and a pinch of sugar over it.", "Finely chop a green chili. Put buttermilk in a separate cup and add cumin powder to it.", "Put a very small skillet on the stove; add in oil. Heat the oil for 2 minutes, then add mustard seeds. As mustard seeds start popping, add cumin seeds, chopped chili, and curry leaves to the skillet. This is called ""tadka"" in Hindi. Keep stirring with a spoon. Keep the stove on until curry leaves turn golden brown, then turn off the heat.", "Pour this ""tadka"" over the cornflakes in the cereal bowl and mix well. Then pour the buttermilk over the cornflakes.", "Relish the crunchy, spicy cornflakes for breakfast."]
645
kcal
Calories
51
g
Fat
49
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 2 cups Corn Flakes, 1 whole Green Chili, 1 cup Buttermilk, 1/2 teaspoons Cumin Seed Powder, and more.
Yes, Buttermilk Corn Flakes falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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