Thu_Mar__7_04:01:20_PST_2019

It is 5 AM this Saturday morning and V is busy watching the India- Sri Lanka cricket world cup finals
I am glancing every now and then at the score as I sip my tea, but I thought I would quickly share a very humble recipe that I made this week- a stir fry of vegetables and leftover rice.

A version of this recipe made a frequent appearance on the family table when I was growing up, called phodnicha bhaat in Marathi, which translates as tempered rice. Boiled rice was a staple at almost every meal and invariably there would be some left over. Throwing away this rice was an absolute no-no. A little ghee or oil and a smattering of fragrant spices (mustard seeds, cumin seeds, asafetida) is all is takes to transform old rice into a tastier avatar. One version of phodnicha bhaat has lots of curry leaves; another version has a heady aroma with lots of minced garlic added to the tempering.

I love to make my version with thick slices of vegetables, cooked briefly so they stay crunchy and juicy. Pav bhaji masala, a store-bought mix of spices, is a quick way to add lots of savory flavor. I used vegetable juice (of which the V8 brand is best known but every store has its own, I used the Trader Joe's version) to add flavor and to wake up the dry rice.

The vegetables can be whatever you have lurking around. Onions, peppers and peas are always good. I had partial boxes of mushrooms and cherry tomatoes this time. These were offerings from Neighbor Girl. She drops in for dinner all the time, and usually brings something from her kitchen "to contribute to the dinner". It does not matter that the offerings have nothing whatsoever to do with that night's menu. I try and use them the following day! I find it very funny and touching that after dining with us on a regular basis for several months, Miss All-American Neighbor Girl craves dal and subzi and dahi for dinner.

Masala Fried Rice

(2 to 3 servings)

Ingredients:
2 cups cold cooked rice (white or brown, your choice)
2 tsp. oil
¹￢ﾁﾄ₂ cup vegetable juice (like V8) or equal parts tomato puree and water
Plenty of minced cilantro for garnish

Vegetables:
1 medium onion, thinly sliced
¹￢ﾁﾄ₂ green pepper, thinly sliced
1 cup mushrooms, thinly sliced
Handful cherry tomatoes, halved
Handful frozen peas (optional)

Spices:
¹￢ﾁﾄ₂ tsp. ginger garlic paste
¹￢ﾁﾄ₂ tsp. turmeric powder
¹￢ﾁﾄ₂ tsp. red chilli powder
1-2 tsp. pav bhaji masala (I love Everest brand)
Salt to taste

Method:

1. Heat the oil and saute the onion until translucent. Add the rest of the vegetables and stir fry on medium high heat for a few minutes.
2. Add all the ingredients listed under spices. Stir fry for a minute.
3. Add the cooked rice and vegetable juice and mix well. If the rice you are using is quite dry, you may need more vegetable juice. Cover and let the rice heat through until it is steaming- 8 to 10 minutes. The rice at the bottom of the pan should get slightly crisp and browned.
4. Garnish with minced cilantro.

I love serving this fried rice with a scoop of chilled plain yogurt, and it gets even better if you pile on some kettle cooked potato chips on your plate, for that utterly crave-able combination of spicy rice and vegetables, cool, creamy yogurt and the satisfying crunch of chips. With the very first bite, you will forget that you're eating leftovers.

Is it just me, or are these quick and humble dinners a hundred times more soul-satisfying than any elaborate party dish you could be served?

On The Bookshelf

Lately, the winter funk has been my excuse to indulge in all kinds of comfort reading in the form of non-cerebral cozy mysteries. I love me a good murder mystery but it is not always easy to find authors who strike the right balance between high quality writing and a fast paced, juicy story line.

I need to thank Niranjana of Brown Paper