25 March, 2017
Phodnicha Bhaat/ Stir-Fried Seasoned Rice
Leftover rice can be made into a delicious breakfast dish, Phodnicha Bhaat a delicious example of Maharastrian cuisine.
Phodni means tempering or seasoning and bhaat is rice so this dish literally means tempered rice.
There are innumerable ways of making a seasoning so the taste of the Phodnicha Bhaat will be something that different for each tempering.
Basically, I feel the difference between the Kalasida Anna or mixed rice and Phodnicha bhaat is the fact that in Phodnicha bhaat the rice is stir fried and in the case of Kalasida Anna, the seasoning is added to the rice and mixed. The frying of the rice gives the rice a delicious flavour that I prefer over Kalasida Anna.
This is the very basic rice that I have made here speaks volumes of my bare pantry. I have not garnished it because I have nothing to garnish it with not even a spring of dhania/ coriander.
Since I keep making this rice often so will update the pictures. This is the only time I have added peanuts generally I do not add them as my Father-in-Law finds it difficult to chew. You can add or omit them as you wish.
Linking it my page Rice Recipes, a Compilation of the Uses of the Versatile Cereal.
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