Phodnichi Bhakari

Time 15 min

Ingredients

Leftover bhakari 2 

Green chilies 2-3 (Cut into small pieces)

Chopped Onion 1 medium size

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Curry leaves 5-6

Coriander for garnishing

Sugar 1/4 tsp optional

Salt to taste

Oil 1 tbsp

Method
If leftover bhakari is hard then sprinkle little water keep it for 10 min, then blend in blender to make coarse powder.

Heat oil in pan, add mustard seeds and cumin seeds. After mustard pops out, add onion, curry leaves, green chilies. Fry till onion becomes golden brown. Then add first turmeric powder then bhakari powder and salt. Mix well and stir. Cover with lid and Keep it for 4-5 min on low flame. Switch off the flame. Garnish with coriander.

Paneer Whey Kheer

Time 15 min

Ingredients

Leftover panner water 1/2 lit (whatever water left out after making panner)

Jaggery 1/4 cup or as per ur taste

Cardamom / Velchi popwder 1/4 tsp

Semolina /Rava 2  tbsp

Ghee 1 tbsp

Pinch of salt

Method

When milk is curdled while making paneer we hang in that milk in muslin cloth so whatever water is left out i have used for making this kheer

Boil the whey in pan. Add roasted semolina. Stir well. Rava will get swell. Now add jaggery,  pinch of salt and cardamom powder. Stir well to get uniform consistency. Cook for 5 -6 min. Switch off the flame. Allow it to cool. Keep it in refrigerator. Serve chill. 

 Whey

 Roasted Rava

Phodnichi Masala Poli

Time 15 min

Ingredients

Leftover chapati or Bhakari 1

Groundnut powder 1 tbsp

Red chili powder 1/4 tsp

Seasoning

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Pinch of Asafoetida

Oil 1 tsp

Salt to taste

Method

Heat oil in pan, add mustard, cumin, asafoetida. Mustard seeds will pop out. Then switch off the flame. Then add groundnut powder, chili powder and salt. Mix well. Now spread this mixture on chapati or bhakari. Enjoy.

Moong Pulao

Time 15 min

Ingredients

Leftover cooked rice / freshly cooked rice 2 cups

Boiled moong 3/4 cup

Chopped onion 1 big size

Red chili powder 1/2 tsp

Cumin seeds 1/4 tsp

Curry leaves 5-6

Turmeric powder 1/4 tsp

Garam Masala 1/2 tsp

Coriander for garnishing

Salt to taste

Ghee 1 tbsp

Method

Heat ghee in pan, add cumin seeds. After cumin seeds crackles, add onion, curry leaves. Fry till onion becomes golden brown.  Then add turmeric powder, red chili powder, salt, mix well. Then add boiled green moong. Mix well. Then add rice. Mix well. Add little water 1-2 tsp then cover with lid and keep it for 3-4 min on low flame. Then add garam masala mix well. Switch off the flame. Garnish with coriander. Serve with curd or as it is.

Moong Pulao

Time 15 min

Ingredients

Leftover cooked rice / freshly cooked rice 2 cups

Boiled moong 3/4 cup

Chopped onion 1 big size

Red chili powder 1/2 tsp

Cumin seeds 1/4 tsp

Curry leaves 5-6

Turmeric powder 1/4 tsp

Garam Masala 1/2 tsp

Coriander for garnishing

Salt to taste

Ghee 1 tbsp

Method

Heat ghee in pan, add cumin seeds. After cumin seeds crackles, add onion, curry leaves. Fry till onion becomes golden brown.  Then add turmeric powder, red chili powder, salt, mix well. Then add boiled green moong. Mix well. Then add rice. Mix well. Add little water 1-2 tsp then cover with lid and keep it for 3-4 min on low flame. Then add garam masala mix well. Switch off the flame. Garnish with coriander. Serve with curd or as it is.

Jeera Rice

Time 15 min

Ingredients

Fresh cooked basmati rice 2 cup

Green chilies 1-2

Cumin seeds/ Shahi jeera 1/2 tsp

Curry leaves 3-4

Cashewnuts 1 tbsp

Kismis 2 tsp

Coriander for garnishing

Salt to taste

Ghee 1 tbsp

Method

Cook rice by adding sufficient salt and 1 tsp ghee. The rice should not be sticky. 

Heat ghee in pan, add cumin seeds. After cumin seeds pops out, add chopped green chilies, cashewnuts and  curry leaves. Fry for 1-2 min. Then add cooked rice and kismis. Mix well. Cook for 2-3 min. Switch off the flame. Garnish with coriander.

Tip

I use old basmati rice so that it doesn't get sticky.

Phodnicha Bhat / Rice

Time 10 min

Ingredients

Fresh cooked rice/ leftover rice 1 cup

Chopped Onion 1 medium size

Red chili powder 1/4 tsp

Turmeric powder 1/4 tsp

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Curry leaves 5-6

Coriander for garnishing

Salt to taste

Ghee 1 tbsp

Method

Separate our rice by hand or by using spoon. Keep it aside.

Heat ghee in pan, add mustard seeds and cumin seeds. After mustard pops out, add onion, curry leaves. Fry till onion becomes golden brown.  Then add red chili powder, turmeric powder, salt, mix well. Then add rice. Mix well. Cover with lid and keep it for 3-4 min on low flame. Switch off the flame. Garnish with coriander.

Fodnicha Bhaat / Rice

Time 10 min

Ingredients

Fresh cooked rice/ leftover rice 1 cup

Chopped Onion 1 medium size

Red chili powder 1/4 tsp

Turmeric powder 1/4 tsp

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Curry leaves 5-6

Coriander for garnishing

Salt to taste

Ghee 1 tbsp

Method

Separate our rice by hand or by using spoon. Keep it aside.

Heat ghee in pan, add mustard seeds and cumin seeds. After mustard pops out, add onion, curry leaves. Fry till onion becomes golden brown.  Then add red chili powder, turmeric powder, salt, mix well. Then add rice. Mix well. Cover with lid and keep it for 3-4 min on low flame. Switch off the flame. Garnish with coriander.

Phodnicha Bhat

Time 15 min

Ingredients

Leftover cooked rice 2 cup

Chopped onion 1 big size

Red chili powder 1/2 tsp

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Curry leaves 5-6

Turmeric powder 1/4 tsp

Coriander for garnishing

Sugar 1/4 tsp optional

Salt to taste

Ghee 1 tbsp

Method

Heat ghee in pan, add mustard seeds and cumin seeds. After mustard seeds pops out, add onion, curry leaves. Fry till onion becomes golden brown.  Then add first turmeric powder, red chili powder, salt, sugar mix well. Then add rice. Mix well. Cover with lid and keep it for 4-5 min on low flame. Switch off the flame. Garnish with coriander.

Tip

U can add groundnuts if u wish.

Instead of red chili powder u can use green chilies.

Chapati Chivda / Phodnichi Poli

Time 15 min

Ingredients

Leftover chapatis 3-4 (blend in blender to make coarse powder)

Green chilies 2-3 (Cut into small pieces)

Chopped Onion 1 medium size

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Curry leaves 5-6

Coriander for garnishing

Sugar 1/4 tsp optional

Salt to taste

Oil 1 tbsp

Method

Heat oil in pan, add mustard seeds and cumin seeds. After mustard pops out, add onion, curry leaves, green chilies. Fry till onion becomes golden brown. Then add first turmeric powder then chapati powder, salt, sugar. Mix well and stir. Cover with lid and Keep it for 4-5 min on low flame. Switch off the flame. Garnish with coriander.