I was happy. But was hesitant to go all out and shout from the roof tops. And promptly forgot all about it.
The days rolled on. I had guests.
I had the in laws visiting.
I had guests.
I went home on a short vacation.
I had guests.
And so on.
And suddenly remembered yesterday.
Went back to check if they still had my post with them or have given up and decided that somebody else cooks better.
Nah ... the post was right there.
Checked the mail and saw there was an offer and a choice of adding a badge to the blog too.
No forcing down the throat; unlike other sites.
So I decided I will put it up.
And so there is this badge proudly displayed.
While my readers and friends have always been happy to try out my recipes and given positive feedback, this little acknowledgement was welcome.
This is the first time, out side of the blogging world, that someone has taken note of Kitchen e Kichu Khonn.
And that made me happy.
No; wait. Not rare actually. Not any more.
But since it is mostly fish that I cook for my lunch, I guess I have been clicking to many photos in my enthusiasm to share them on Fb.
While the more varied vegetable dishes go unnoticed.
Another reason might be that B has his lunch earlier than me. So after I am done with the veggie stuff, I shift them to the dining table and get to work on the non vegetarian things.
By the time I am done, B has had his lunch and I am left with only the fish / poultry to click, if at all I have the energy left by then.
Hence decided to post a pure vegetarian recipe today.
Hunted around in my folders and came to this Phodni cha bhaat that I had cooked on a lazy day for lunch.
I was introduced to this as a Maharashtrian speciality but later came to know that Bengalis make it too. Only they call it Bhaja bhaat.
I don't know much since I never ate this back at home during my childhood.
Exactly three snaps, that too with the phone.
But I really want to share this wonderful, quick fix meal or snack with left over rice.
With the minimum of ingredients and the shortest of time, you have a beautifully flavoured, slightly spicy, tempered rice.
Cooked rice (left over rice kept in the fridge works best) - 2 cups
Rai / Mustard seeds - ½ tsp
Jeera / Cumin seeds - ½ tsp
Haldi / Turmeric powder - ½ tsp
Red chilli powder - ½ tsp
Onion - 1, chopped
Fresh green chillies - 1, chopped
Curry leaves - 1 small sprig
Peanuts - 2 tbsp (optional)
Cooking oil - 1 tbsp
Salt - to taste
Sugar - to taste
How to :
Bring the rice out of the refrigerator and keep it in room temperature while you make the preparations.
Fluff it well, separate it well and add haldi , red chilli powder , salt and sugar.
Heat an open faced, heavy bottomed pan well.
Add the oil.
Add the rai, jeera and the curry leaves.
Add the onions and the green chillies and fry till the onions turn pink.
Add the peanuts and fry some more.
Now add the rice.
Gently and lightly stir it well for everything to mix together.
Cover for only around a minute, on low heat.
Remove cover, give a good toss.
This is a great way to use up left over rice.
Makes for a very filling snack or even a meal.
Other recipes with Left over rice -here.