Phodnicha Bhaat / Tempered Rice

   It is simple and easy to make maharashtrian recipe usuall y made by tempering the leftover rice. This rice can be made with freshly cooked rice too.

 This rice will come to rescue when we are out of stock of vegetables. Yes, this rice preparation needs no veggies even tomato is also not needed.

 This rice will be an excellent lunchbox recipe.

I made this recipe from Sanjeev kapoor’s Kadai Cooking cookbook.

Reqirements :

Cooked rice – 2 cup

Peanut Oil – 1 tbs

Mustard seeds – ½ tsp

Cumin seeds – ½ tsp

Asafoetida – a pinch

Green chilly – 3

Onion – 1

Curry leaf – a sprig

Salt as required

Red chilly powder – ¼ tsp

Turmeric powder – ½ tsp

Lemon juice – 1 tbs

Sugar - ¼ tsp

Fresh coriander leaves

Method :

Heat oil in a pan , add the mustard seeds and cumin . let it crackle.

Add the curry leaves and slit green chilly , sauté well.

Add the turmeric and chilly powder, sauté till raw smell leaves in low flame.

Add the chopped onion and sauté till transparent.

Add the cooked rice and mix well, till the rice is coated with the masala.

If you want can add the roasted peanuts and mix well.

Sprinkle water and cook for five minutes on low flame. Stir in between.

Add the lemon juice, salt and sugar. Mix well.

Garnish with the chopped coriander leaves.

Serve immediately.

Serve with raita and papad.