Take the dry cornflakes in a microwave safe bowl.
Microwave till they puff up and become and crispy.
Step 2
Microwave a little at a time and keep taking the bowl out and giving it regular tosses to avoid burning.
Step 3
All done. Let it cool slightly.
Step 4
Next microwave the cashews and the raisins (I used a combo of black and golden raisins) for 1 min.
Alternatively: Dry roast them in a pan or roast with a drop of oil.
Step 5
In a pan, heat oil.
Add two springs of curry leaves.
Turn off the heat as the leaves start to sputter.
Add 2-3 tbsp ground paprika, 1 tspn turmeric powder, salt, a pich of asafoetidia and salt and sugar to taste.
Step 6
Mix well and immediately pour it over the cornflakes. throw in the peanuts, cashews and raisins and toss well.