Buttermilk Corn Flakes

• 2 cups Corn Flakes
• 1 whole Green Chili
• 1 cup Buttermilk
• 1/2 teaspoons Cumin Seed Powder
• 1 Tablespoon Oil (any)
• 1/2 teaspoons Mustard Seeds
• 1/2 teaspoons Cumin Seeds
• 2 pieces Curry Leaves
• Salt To Taste
• 1 pinch Sugar

1. Put corn flakes in a cereal bowl. Sprinkle salt (as much you like) and a pinch of sugar over it.
2. Finely chop a green chili. Put buttermilk in a separate cup and add cumin powder to it.
3. 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.
4. Pour this "tadka" over the cornflakes in the cereal bowl and mix well. Then pour the buttermilk over the cornflakes.
5. Relish the crunchy, spicy cornflakes for breakfast.

corn flakes, green chili, buttermilk, cumin, oil, mustard seeds, cumin seeds, curry, salt, sugar

Taken from tastykitchen.com/recipes/breakfastbrunch/buttermilk-corn-flakes/ (may not work)