Chinese 5 Spice Rice

I used Chinese 5 spice powder and Chinese Hot oil in this rice to give it a different taste than the regular fried rice version. 

I add peanuts to my hot oil for flavoring, those peanuts taste great with the rice.

You can use store bought spice powder and hot oil.

Preparation Time: 10 minutes 

Cook Time: 10 minutes 

Serves: 3-4

Ingredients:

Rice : 2 cups cooked with 3.5 cups of water.

Carrot: 1 cut into julienne strips 

Green pepper/ capsicum: 2 small cubed

Ginger : 1 inch piece minced

Green onions/scallions: 4 chopped 

Hot chili oil : 3 tablespoons 

Chinese 5 spice powder: 1 teaspoon 

Ground black pepper: 1/2 teaspoon 

Salt to taste 

Method:

Heat 1 tablespoon of peanut oil in a wok, add hot chili oil and add Ginger. Sauté for 5 seconds. Add half of the scallions and other veggies to the wok and sauté for 3 minutes on high heat. 

Add rice, spice powder, black pepper and salt, toss well. Cook for 2 minutes and turn off the stove.

Garnish with scallions and serve hot.

Bandar Mithai - Andhra Sweet

Bandar Mithai is very famous sweet from Machilipatnam or Bandar in Andhra Pradesh. The place is close to Vijayawada. 

The sweet is made out of plain boondi mixed in jaggery syrup and broken like brittle. The taste is lip smacking. It's a must try dish.

Preparation Time: 10 minutes 

Cook Time: 30 minutes 

Makes : Approximately 16 medium size pieces 

Ingredients:

For Boondi:

Senagapindi/Besan : 2 cups

Biyyappindi/Rice flour: 1/4 cup 

Water : 1 cup 

Elachi / green cardamom: 4 powdered 

For Syrup:

Jaggery/ Bellam: 2 cups 

Sugar : 1/4 cup 

Water : 1/2 cup 

Method:

Mix all the ingredients for boondi and make a watery batter. 

Heat oil for deep frying and make the boondi. (Check out my recipe how to make boondi)

Mix all ingredients for the syrup and bring it to a boil. The syrup should form into a ball if dropped into water. 

Take boondi and mix into the syrup well.

Take a baking sheet with parachment paper or aluminum foil and pour in the boondi over it. Let it cool and break into desired pieces.

Store in an airtight container for 2 weeks.

Mozzarella sticks

Mozzarella sticks with Marinara sauce- what a combination. It's a kids favorite for sure but adults can't resist the taste either.

Crispy on the outside and soft and gooey inside makes me go for them anytime I get a chance.

Preparation Time: 15 minutes 

Rest Time: 2 - 3 hours 

Cook Time: 2 minutes per batch 

Ingredients:

Mozzarella cheese: 8 oz block - 2

Eggs : 3

Grated Parmesan cheese: 3/4 cup

Italian bread crumbs: 3/4 cup

Salt : 1/2 tsp 

Method:

Cut the mozzarella cheese into 1/2" cubes as shown in the picture.

Mix the breadcrumbs, Parmesan cheese and salt in a bowl. Beat the eggs in another bowl.

Dip the mozzarella cheese into the egg and then into the breadcrumb mixture. Lay them on a parachment paper in a baking sheet.

Repeat the process again. Dipping in Egg and breadcrumb mixture. 

Take the tray and freeze the sticks.

Once they are ready to be fried, heat oil for deep frying, just a little is enough.

Fry the sticks in batches on low to medium heat until golden brown.

Serve hot with marinara sauce.

Andhra Senakkaram

Senakkaram is made with puffed Bengal gram/putnalu. It is used in dry curries or as a side for Idly and Dosa with some melted ghee.

Preparation Time: 15 minutes 

Makes : 1 1/4 cups of powder 

Ingredients:

Puffed Bengal gram: 1 cup

Dry red chilies: 10

Coconut powder: 1 tbsp 

Coriander seeds: 1 tsp 

Methi seeds : 1/2 tsp 

Jeera : 1 tsp 

Garlic cloves: 4

Turmeric: 1 tsp 

Salt to taste 

Method: 

Dry roast all ingredients except garlic for 2 minutes until you smell the spices. Turn off the stove.

Let it cool for 3-4 minutes and grind into a fine powder. Add garlic cloves and grind again. 

The powder can be stored in an air tight container for 3 months.

Beetroot Rice

Beetroot is healthy for all ages. This beetroot rice is a simple dish that can be enjoyed as dinner, a side or it's great for lunch box especially for kids as there are so many nutrients in it.

Preparation Time: 15 minutes 

Cook Time: 20 minutes 

Serves : 2-3

Ingredients: 

Rice : 1 cup 

Beetroot: 1 medium cut into very thin pieces about 1/2" 

Onion: 1 sliced 

Green chili: 1 slit

Mint leaves: 1 tsp 

Coriander leaves: 2 tbsp 

Biryani masala: 1 tsp 

Sambar masala: tsp 

Curry leaves: 1 sprig 

Salt to taste 

For tempering:

Cloves : 3

Elachi/Green cardamom: 2

Cinnamon: 1" stick 

Bay leaf: 1

Method:

Wash and soak rice for 30 minutes.

Heat oil in a vessel and add all ingredients listed under for tempering and fry for 1 minute.

Add curry leaves, green chili and onions and sauté till they turn translucent.

Add ginger garlic paste and fry for 30 seconds. Add beetroot pieces, all masalas and mix well. Cook for 3-4 minutes. Add coriander leaves and mint leaves, mix well.

Add 2 cups of water and bring it to a boil. Add drained rice and bring it to a boil again. Cover lid and Simmer the stove. Cook for 10 minutes until rice is done and turn off the stove.

Let it rest for 5 minutes before opening the lid.

Serve hot or warm with raita.