By: Toshita Sahni
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Wondering what to cook with leftover rice? You can turn it into flavourful Maharashtrian-style Phodnicha Bhaat. The name can be translated to "tadka rice" or "tempered rice."
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Maharashtrian Phodnicha Bhaat requires simple, everyday ingredients. It's also easy to customise based on your taste and needs. Here's a quick recipe for this dish:
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2 cups cooked rice
¼ tsp each: mustard & cumin seeds
1 whole dried red chilli
2 green chillies, slit
½ inch ginger, sliced
2 garlic cloves, sliced
2 sprigs curry leaves
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¼ cup chopped coriander leaves
1 tbsp peanuts
1 onion, sliced
1 tbsp grated coconut
½ tsp haldi
1 tbsp lemon juice
2 tbsp oil/ ghee
Salt to taste
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Heat oil in a kadhai and briefly stir-fry the peanuts in it. Transfer them out of the pan. Add red chilli, mustard seeds, cumin seeds, ginger, and garlic to the oil.
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Add slit green chillies and curry leaves to the pan. Saute the ingredients together for a minute and then add the onions. Mix to cook.
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Once the onions change colour, add salt, turmeric powder and cooked rice. Stir well to combine the flavours. Mix in the grated coconut, and lemon juice.
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Top the rice with chopped coriander leaves and the peanuts fried earlier. Your phodnicha bhaat is ready. Enjoy it plain or with curds, achaar, dal or curries.
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For an easy recipe for Maharashtrian Varan Bhaat (Dal Rice)
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