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.