Kitchen Ghar🏠

Phodnicha Bhaat  is a traditional Maharashtrian dish made with leftover rice or preferably cooled rice, tempered with spices and onions. It's a quick and flavorful way to use up leftover rice. I love simple delicious recipes that can be prepared quickly and easily at home. Phodani is a term used in Indian cooking, particularly in Marathi and Konkani cuisines , to refer to the process of tempering or seasoning. This technique involves heating oil or ghee and adding various spices such as mustard seeds, cumin seeds, curry leaves, asafoetida, dried red chilies, and other spices. The tempering process enhances the flavor of the dish and is often used at the beginning or end of cooking. Here's a simple example of how phodani is typically done: 1. Heat oil or ghee in a pan over medium heat. 2. Once hot, add mustard seeds and wait until they start to crackle. 3. Add cumin seeds, followed by curry leaves and chilies. 4. Optionally, add asafoetida (hing) and other spices like turmeric,...