Oh the comfort of home cooking.. even when away from home. I made the examples below when travelling:)
I tend to add my own experimental twists to my foundation of cooking knowledge built from my family's (mostly indian) cooking.
Vaghaarelli rice as I have always understood it is fried leftover rice. Another dish, Vaghaarelli rotli (fried leftover flatbread soup) has got to be one of if not my favorite dish.
Vaghaar is a Gujarati term for the step in cooking "in which whole spices (and sometimes also other ingredients such as minced ginger root or sugar) are fried briefly in oil or ghee to liberate essential oils from cells and thus enhance their flavors, before being poured, together with the oil, into a dish."
In vaghaarelli rice, the vaghaar is prepared first, then the rice is added and then the turmeric powder and yogurt..etc. Traditional dahi is the best yogurt to use for vaghaarelli rice because it gives it a thick, creamy texture and adds a subtle tang when made well. I didn't have dahi in these instances though...
Utah 2010
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NY 2011/12
Here is a traditional method of making vaghaarelo bhaath:
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