Maharashtra

Phodnicha bhaat

Name: Phodnicha bhaat
Total time: 15 min
Yield: 4 servings
Cuisine: Maharashtrian
Ingredients: 3 cups leftover rice cooked rice; 1 medium chopped onion; 1 1/2 tbsp cooking oil (vegetable oil); 1/2 tsp mustard seeds; 1/2 tsp cumin seeds; a pinch asafoetida; 1/2 tsp turmeric (ground turmeric); 1 to 2 chopped green chilli; 1 sprig curry leaves; 2 tbsp peanuts; 2 cloves crushed garlic; 1/2 tsp sugar; 2 tsp lemon juice; 3/4 tsp salt; 2 tbsp chopped coriander leaves (cilantro)

Last night's rice, a sizzling phodni and a squeeze of lemon. Breakfast in eight minutes.

15 minTime

6 gProtein each

mediumSpice

Phodni, the Marathi tadka2 chapters · 1 min read

Make it your way

Grandma's wayPhodni, peanuts, lemon and leftover rice.

The original

289kcalsame

6 gproteinsame

2 gfibresame

15minutessame

Phodnicha bhaat, Marathi home style.

Per serving, worked out from the ingredient table.

Ingredients

Cooked rice3 cups leftover rice

Onion1 medium, chopped

Cooking oil (vegetable oil)1½ tbsp

Mustard seeds½ tsp

Cumin seeds½ tsp

Asafoetidaa pinch

Turmeric (ground turmeric)½ tsp

Green chilli1 to 2, chopped

Curry leaves1 sprig

Peanuts2 tbsp

Garlic2 cloves, crushed

Sugar½ tsp

Lemon juice2 tsp

Salt¾ tsp

Coriander leaves (cilantro)2 tbsp, chopped

Method

4 steps

1Break up the cold rice with your fingers.
2Heat oil, fry peanuts, then add mustard, cumin, asafoetida, garlic, chilli, curry leaves and onion. Cook till onion softens.
3Add turmeric, rice, salt and sugar. Toss and cover on low 2 minutes.
4Finish with lemon and coriander.

Serve it like this

Fluff gently with a fork and serve hot on a wide plate, with raita or a side next to it.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Maharashtra

Phodnicha bhaat

Last night's rice, a sizzling phodni and a squeeze of lemon. Breakfast in eight minutes.

15 minTime

6 gProtein each

mediumSpice

Phodni, the Marathi tadka2 chapters · 1 min read

Make it your way

Grandma's wayPhodni, peanuts, lemon and leftover rice.

The original

289kcalsame

6 gproteinsame

2 gfibresame

15minutessame

Phodnicha bhaat, Marathi home style.

Per serving, worked out from the ingredient table.

Ingredients

Cooked rice3 cups leftover rice

Onion1 medium, chopped

Cooking oil (vegetable oil)1½ tbsp

Mustard seeds½ tsp

Cumin seeds½ tsp

Asafoetidaa pinch

Turmeric (ground turmeric)½ tsp

Green chilli1 to 2, chopped

Curry leaves1 sprig

Peanuts2 tbsp

Garlic2 cloves, crushed

Sugar½ tsp

Lemon juice2 tsp

Salt¾ tsp

Coriander leaves (cilantro)2 tbsp, chopped

Method

4 steps

1Break up the cold rice with your fingers.
2Heat oil, fry peanuts, then add mustard, cumin, asafoetida, garlic, chilli, curry leaves and onion. Cook till onion softens.
3Add turmeric, rice, salt and sugar. Toss and cover on low 2 minutes.
4Finish with lemon and coriander.

Serve it like this

Fluff gently with a fork and serve hot on a wide plate, with raita or a side next to it.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Phodnicha bhaat

Make it your way

Ingredients

Method

Phodnicha bhaat

Make it your way

Ingredients

Method

Make it a meal