Our Veggie Eats

All about the food we eat at home, pack in our lunch boxes, and try everywhere else…. And feel it's blog worthy!

Snack choice

on November 27, 2012

It’s funny how fast kids learn if we find the right way to get the message across. As a matter of choice, I would pack fruit and a snack bar for school snack time. And the fruit would always come back uneaten. I gathered that it was not cool to eat fruit! Lecturing her about healthy choices did not work. And she zoned me out when I talked to her about artificial “something something” in her bar. You know when the look comes into their eyes when they figure that they could just sit there and pretend to hear what mom’s saying! 🙂 Having recognized the look, I asked her to read the ingredients list on the wrapper of her favorite snack. Even though she is just in upper elementary, she quickly realized that most of the ingredients listed were not what we consider FOOD! She now prefers to eat fruit at snack time even though she has a choice. Not to deprive her of all fun eats, I make snacks like these crispy chickpea and rice flour fried noodles at home. It allows for both portion and quality control and most importantly, something unique to share.

To make these mix 2 cups of chick pea flour (besan), 1 cup rice flour, 3t Cayenne or Red chilli powder, 21/2 t salt, a pinch of asafoetida and knead into a firm dough with 1/5 C of clarified butter (ghee), adding enough water. Heat oil on medium heat for deep frying. This dough goes into a press (available at Indian grocery stores) that squeezes out the dough into ribbons. Squeeze the ribbons into the hot oil and fry until the ribbons are golden brown and crisp. Turn the ribbons occassionally to allow for even cooking. Drain the oil and remove to absorbent paper towels. These can be cooled and stored in an airtight container for upto 2 weeks.

Ribbon Noodle Press


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