Phodnicha Bhaat (Seasoned Rice In Maharashtrian Style)
I sometimes wonder, if such dishes weren’t invented / experimented, what would we be doing with our leftovers? I mean seriously, our ancestors taught us an important lesson – Don’t waste food. When we go out shopping in malls and see kids of this generation wasting so much food with only couple of bites, I really cringe with pain. I am a person who very strongly believes that food which is a source of energy to our body should only belong in our system, powering our systems and giving us the benefits that it is capable of. Instead, so much food is wasted and sadly, most of it are just two bites. Firstly, when you go to dine in a group, always order less food and in that way you could control the amount of food wasted to a large extent. The common mistake that most people do is end up ordering more than what we can consume. Me and Narayan consciously make an effort to eat only what is required and if there are things that we don’t manage to eat / finish at the end of the meal, always pack and take home or give it to a needy person on the way home.
When we have a function or pooja at our residence, the balance food is never wasted, it is usually distributed to the needy. Not only is it a great feeling that someone will sleep with a full stomach and remember you in their blessings and prayers, it’s a simple thought – Why not share when you have something excess? Leftovers at home are usually just a cup full, not more than that and usually rice is one of the most common leftovers in our fridge. Since we are South Indians, we consume rice atleast 4 times in a week. I have been losing weight with this technique since a year now, by consuming rice I mean and I am more than happy with the results, so am continuing with the same.
So, when the other day, I had more than a bowl of leftover rice, I knew I had to make this absolute favorite Phodnicha Bhaat at home for lunch. We paired this with a potato and mint raita and gobbled up every bit of it with sheer delight.
Phodni means tempering and Bhaat means Rice in Marathi. So, tempered / seasoned rice is basically a quickly whipped up meal when you are in a rush to go to work or simply not in a mood to cook and have leftover rice which you are not willing to consume just like that or with dal, a lipsmacking phodni just does the job right! Very simple and quick to make if you have leftover rice at home and the best part is you don’t need fancy accompaniments with it. A roasted papad, dahi, achar (pickle) and a bowl of this rice is just enough or you could make a quick raita and serve this piping hot during summers.
This is my go to meal during summers when I seriously don’t wish to enter the kitchen and cook in the heat.
What is your excuse to make this? Whatever be the excuse – I am sure you would love this!
Phodnicha Bhaat (Tempered Rice In Maharashtrian Style)
Prep Time – 10 mins
Cook Time – 10 mins (in case you are using cooked rice)
Serves 2 to 3 nos.
- Leftover Cooked Rice – 2 cups
- 1 Onion – Medium sized finely chopped
- Garlic – 1 pod crushed slightly
- Green chillies – few finely chopped
- Coriander leaves finely chopped
- Roasted Ground nuts – 1 tblsp
- Oil – 1 tblsp
- Mustard Seeds – ½ tsp
- Cumin Seeds – ½ tsp
- Whole red chillies – few broken
- Hing – a pinch
- Turmeric powder – ¼ tsp
- Red chilli powder – ½ tsp
- Salt as per taste
- Heat a thick bottom kadhai or a non-stick pan, add oil and once it heats, add the mustard seeds.
- Once the mustard crackles, add cumin seeds, whole red chillies and roasted groundnuts.
- Add the garlic and onions and sweat them until they are slightly brown.
- Add hing, turmeric powder, chilli powder, chopped chillies and mix everything well.
- Now add the leftover rice, salt and chopped coriander leaves.
- Mix everything well, cover and let it cook on low heat for 5 minutes.
- Serve hot with your choice of raita / dal or chutney.
Recipe Notes –
- You can make this with fresh steamed rice too. However, the leftover rice is the best combination.
- If you feel the rice has turned slightly hard being in the refrigerator, Microwave the rice for 1 minute and then add it to the onion-garlic-spice mixture.
- I have used Hand Pounded Organic Sona Masuri Rice for making this dish, which is a short grain variety. You can use Basmati Rice or Kolam Rice too.
- You can add a variety of spices like goda masala (a masala variety from Maharashtra) too along with the turmeric powder and chilli powder.
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