Hi all,  I am back !

Have been on the move ... rather like the bird flying out of the cage after 2 years of forced isolation ! The migratory birds at the Bharatpur Sanctuary reminded one of "freedom" which under the circumstances everyone misses - if only we had wings to fly ! 

We could fly over the beautiful nature's bounty at Shimla (which we visited recently) over hills and mountains, over forest and sky - the calm and serene ambience with the setting sun is a sight to see and behold!

The cold, not too cold at Shimla, was just right for a hot soup to ward off the chill and a health soup at that, is food for the soul. Everyone loved my earlier posts on health soups, so while you are at it there's another set of hot soups coming up.

As winter approaches a hot meal too is soulful.
Today's post of hot meal -"Phodni Cha Bhaat" ie tempered rice is an all time favourite in Maharashtra in every household and can be eaten for breakfast, lunch or even an early dinner.

 A very simple and quick meal that leaves a delectable aftertaste in the mouth.

Made from leftover rice, the magic lies in the crushed garlic tempering - it's aroma filling the room and the rice ! 

Also, if one feels like eating it and there is no leftover rice, cook rice in the morning and prepare it the same way as I do .

PHODNI-CHA BHAAT ( GARLIC TEMPERED  RICE)

PHODNI-CHA BHAAT  (GARLIC TEMPERED RICE)

PHODNI-CHA BHAAT

INGREDIENTS

Basmati Rice - ( Leftover Rice) 
 
If making the same day - take 1 standard cup ( serves 4 )

Onions - 3 to 4 large quartered 

Garlic - 10 to 12 crushed 

Red Chillie Powder - 1 teaspoon

Turmeric powder  - 1/4 to 1/2 tsp  ( depending on how rice fluffs up )

Salt to taste 

Oil -10 to 12  tablespoons 

Fresh coriander leaves - a few - (cleaned and chopped) 

METHOD

1. Apply red chillie powder, turmeric powder and salt to the leftover rice and keep aside.

If making the same day, then cook the rice and cool . Then apply red chillie powder , turmeric powder and salt . 

2. Heat the oil in a wok till it smokes.

3.  When the oil smokes, add the crushed garlic in the hot oil.
 It should sizzle and the garlic aroma should come through. Saute till golden brown.

4. Add the quartered onions and saute till it turns pink (do not brown it). 

5. Add the prepared rice and mix well. Add little oil on the sides and mix again and cover. Steam for 7 to 8 minutes

5. Garnish with coriander leaves and serve steaming hot. 

Optional : 

1. Break an egg on top of the steaming rice and stir vigorously till cooked. 

2. Serve the Phodni-cha bhat with a fried egg, sunny side up, on top.

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