Spicy Puffed Rice And Peas Snack Mix Recipes

SPICY PUFFED RICE

Steps:

• Make sure the puffed rice is crispy. If not dry roast them in a pan at 200F till they become crisp -- about 30 minutes.
• Heat oil in a pan, add mustard seeds and allow it to splutter.
• Then add onions (if using) red chilies, cumin seeds, asafoetida, groundnuts, curry leaves and turmeric. Fry for sometime till you hear the cracking sound of the groundnuts.
• Add the red chilli powder, salt and mix well.
• Switch off the heat and mix the puffed rice into the above mixture.
• Add the sugar and mix well.
• Once cooled, transfer to an air tight container and store it for up to 2-3 weeks.
• Just before eating squeeze lime juice on top. (Optional).
• Variations: Peanuts, sesame seeds, cashews, roasted edamame, pretzels, rice crackers, wasabi peas, coconut, raisins, almonds, pecans etc etc).
• Time is without toasting as that can be done while doing the rest.

PUFFED MILLET AND BROWN RICE TREATS

Steps:

• Line a 9-inch by 13-inch pan with foil, leaving a 2-inch overhang on two sides. Lightly coat the foil and a wooden spoon with cooking spray.
• Melt the butter in a medium saucepan over medium heat. Add the marshmallows, honey, vanilla and salt. Stir with the prepared wooden spoon until the marshmallows have completely melted, 4 to 5 minutes. Add the rice cereal and puffed millet and stir until the mixture is fully combined. Transfer the mixture to the prepared pan and press into an even layer. Let sit at room temperature until firm, about 20 minutes.
• Using the overhanging foil as handles, lift the treats out of the pan and invert onto a cutting board. Cut into 15 pieces. The treats can be refrigerated in an airtight container for up to a week. Let sit at room temperature for 30 minutes before serving for a gooier texture.

SPICY PUFFED RICE

Steps:

• Soak the puffed rice in water for 5 minutes, and then drain all the water, pressing the rice lightly.
• Heat oil in a pan, add asafoetida and mustard seeds. When the seeds start popping, add the chillies, onions, and a little salt, and saute for 2-3 minutes. Cover and cook until the onions are translucent.
• Add the tomatoes and saute for 2 minutes.
• Add the dhania-jeera powder and red chilli powder, and saute for a minute.
• Add the puffed rice, dali powder, and salt and mix well. Cover and cook on medium heat for 5 minutes till the puffed rice is cooked.
• Add the chopped coriander leaves.
• Serve the spicy puffed rice hot.

PUFFED RICE TRAIL MIX

Steps:

• Preheat oven to 250 degrees with rack in center. Place puffed rice, peas, pepitas, sesame sticks, and coconut in a large bowl.
• In a small saucepan, melt butter over medium heat. Add brown sugar and ginger; heat until sugar has melted. Pour over puffed-rice mixture. Season with salt; toss well with a wooden spoon to coat evenly.
• Spread on a rimmed baking sheet, and bake 30 minutes. Remove from oven; let cool completely.