IMPORTANT NOTE 重要提示

RECIPES 菜谱

CONVERSION TABLE 换算表

HINDU PAKASASTRA 印度教烹饪圣典

HIS MISSON 的使命

GLOSSARY 图

ABOUT KAILASA 关於凯拉萨

KAILASA´s THE SUPREME PONTIFF OF HINDUISM BHAGAWAN SRI NITHYANANDA PARAMASHIVAM ANnALAYA 凯拉萨的尼希亚南达度众厨房

圣尊尼希亞南達 帕冉瑪希瓦上师

关於 兴都 教最高教皇,普世灵性导师 ABOUT THE SPH JGM HDH BHAGAVAN THE SUPREME PONTIFF OF HINDUISM BHAGAWAN SRI NITHYANANDA PARAMASHIVAM

Cooking Small rice by distilling starch (Kanji vaditthu seium siru arisi saadam)

Cooking Small rice without distilling starch (Kanji vadikkaamal seium siru arisi saadam)

Cooking Big rice by distilling starch (Kanji vaditthu seium peru arisi saadam)

Cooking Big rice without distilling starch (Kanji vadikkaamal seium peru arisi saadam)

Cooking Mixed Rice (Kalapparisi saadam)

Cooking New Rice (Pudu arisi saadam) 作新米饭

Wheat Grits Rice (Gothumai Noi saadam) 麦碎饭

Foxtail & Little Millet Rice (Thinai, Saamai, Ivaigalin Saadam) 粟米和小米饭

Corn Rice Or Pudding (Chola saadam allathu kali)

Pearl Millet Rice/Pudding (Kambu saadam alladu Kali)

Finger Millet Pudding (Raagi kali alladu Sangadi)

Corn, Pearl Millet, Finger Millet Pancake (Cholam, Kambu, Ragi ivaigalin Adai)

Wheat Flour or Grits Normal Pancake or Rotti (Gothumai maavu alladu noiyin saadaa adai alladu rotti)

Preparation of Khameer(sour) for Rotti (Rottikku Khameer [pulippu] tayaar seithal)

Khameer Rotti

Sirmaari Rotti

Sameli Kushka 茉莉饭

Maamooli Kushka 酥油凝乳饭

椰奶娑季饭 Coconut Milk Sojji (Thengai paal sertha Sojji)

格拉妮酥油饭 Keelaani Kushka

奶油甜米饭 Mohasam Kaani Kushka

调味料 法 Seasoning

普通娑季饭 Normal Sojji (Saada sojji)

调味娑季饭 Seasoned Sojji (Taalida sojji)

孟恩豆娑季饭 Green Moong Dal Sojji

马哈拉施特拉邦娑季饭 Maharashtra Sojji

马萨拉娑季饭 Masala Sojji

普通米糕

麦碎糕 Broken Wheat/Wheat grits Upma (Gothumai noi [ravai] uppuma)

煎锅米糕 Normal frying-pan Upma (Saada Vaanali Uppuma)

Plain Upma (Saada uppuma)

Broken Wheat Frying-Pan Upma (Gothumai noi vaanali uppuma)

罗望子调味扁米饭 Seasoned Tamarind Flattened Rice (Taalida Puli aval)

Seasoned Flattened Rice/Poha (Taalida aval)

柠檬汁扁米饭 Flattened Rice With Lemon Juice (Elumichi pazhaarasa Puli aval)

达萨密饼 Bread/rotti called Dasami (Dasami ennum rotti)

孟恩豆米粥 Moong Dal/Petite yellow lentil Pongal (Payattramparappu gal)

Milk Flattened Rice

Pancakes (Thavalai Adai)

Another Variety Of Pancake (Mattroru vitha Thavalai Adai)

• 古吉拉特邦米粥 Gujarati Pongal
• 小扁豆米粥 Himathkaani Pongal (Kichadi)
• 蔬菜米粥 Pongal with greens (Keerai Pongal)
• 洋 米粥

Another Variety Of Moong Dal/Petite yellow lentil Pongal (Matroruvitha payattramparuppu Pongal)

• 马萨拉米粥 Masala Pongal
• 碎麦豆粥 Wheat grits/Broken Wheat Pongal (Gothumai mainoi Pongal)

马哈拉施特拉邦米粥 Maharashtra Pongal

Pigeon Pea /Toor Dal Pongal (Tuvaramparappu Pongal)

调味洋 饭 Seasoned Onion rice

孟恩豆米饼 Rice flour & Green Gram flour mixed bread (Arasimaavum payattrammaavum kalanda Rotti)

Onion Pongal (Vengaya pongal) Another Variety Of Bengal Gram Roti (Matroru vitha besan rotti)

Sugar Syrup preparation procedure (Sarkkarai paagu seiyum vitham)

Yellow moong dal sweet Pongal (Payattramparuppu sarkkarai pongal)

Another variety of Yellow moong dal Sweet Pongal (Mattroruvitha Payattramparuppu sarkkarai pongal)

Milk Pongal (Paal pongal) 牛奶米粥

Bengal Gram & Yellow moong dal Sweet Pongal (kadaliparuppum payattramparuppum kalanda sarkkarai pongal) 杂豆米粥

Sweet Rice (Sarkkaraisaadam /Saakarbath)

Coconut Sweet Rice (Thengai sarkkarai saadam/ Naaraleebath) 椰丝甜米饭

Another variety of Coconut Sweet Rice (Mattroruvitha Thengai sarkkarai saadam/ Naaraleebath) 椰丝甜米饭(另一版本)

小黄扁豆米粥

甜米饭

小麦片/扁米 CHIRA

Saanja pudding (Thirivaathiraikkali)

Wheat Grits & Almond mixed bread (Gothumainoiyum vaathumaiparuppum sernda rotti)

香饼 Spicy pancake (Karadai)

Mango extract Rice (Maambazharasa saadam)

芥末椰饭 Mustard and Coconut Variety Rice (kadagu thengai chitraannam)

椰浆饭 Coconut Rice (Thengai saadam)

Tamarind Rice (Puliorai/puliyanchadam)

Sesame- Powder Variety Rice (Ellupodi chitraannam)

橙汁饭

Black Gram Powder Rice (Ulatthampodi saadam)

Lemon extract Variety Rice (Elummichaipazha rasa chitraannam)

Citron fruit Variety rice (Narthampazha rasa chitraanam)

Komatti Pomegranate extract Variety Rice (komatti maadulampazha rasa chitraannam)

小茄子饭(另一版本) Another type of Baby Brinjal Rice (Mattroruvitha Katthirippinji saadam)

马哈拉施特拉邦小茄子饭 Lentil- broth Rice (Paruppukozhambu saadam)

Sour Pomegranate fruit extract Variety Rice (Pulippu maadulampazha rasa chitraannam)

胡芦巴叶饭 Methi/Fenugreek greens Rice (Venthayakkeerai saadam /Sabjaabath)

Raw Mango extract Variety Rice (Maangai rasa chitraannam)

Raw Mango Variety Rice (Maangai chitrannam)

Baby Brinjal Rice (Katthirippinji saadam/Vangibath) 豆汤饭 Lentil- broth Rice (Paruppukozhambu saadam)

凝乳饭 Curd Rice (Thayir saadam/ Thathiyodhanam)

凝乳饭(另一版本) Another type of Curd Rice (Mattroruvitha tayirsaadam /Bakaalabath)

凝乳粥 Curd Porridge (Thayir koozh)

普通豆汤 Plain Dal

柠檬豆汤 Lemon extract Lentil/Dal (Elumichaippazharasa paruppu)

马哈拉施特拉邦扁豆汤 Maharashtra plain dal/lentil (Maharashtra saada paruppu)

马哈拉施特拉邦辣扁豆汤 Maharashtrian Spicy Dal (Maharashtra kaaraparuppu)

罗望子豆汤 Pigeon pea sour dal/Lentil (tuvaram paruppu puli paruppu)

丝瓜柠檬木豆汤 Ridge Gourd Sour Dal (peerkangaai puliparuppu)

丝瓜罗望子木豆汤 Another type of Ridge Gourd sour Dal (Mattroruvitha peerkaangai puliparuppu) Ridge Gourd Dal Without Tamarind (Peerkaangai puliyillaaparuppu)

Vegetables like cucumber, snake gourd & brinjal mixed lentil/dal (vellarikkai, pudalangaai, katthirikkai mudaliya kaaigal serndu paruppu)

Onion lentil/Dal (Vengaayam sernda paruppukkal)

Curd pachadi of Bitter-less and spice-less vegetable & tuber (kaippu kaarppu rasangalattra kai kizhangugalin thayirpachadi)

Milk Pachadi of Bitter-less and Spice-less Vegetable & Tuber (kaippu kaarppu rasangalattra kai kizhangugalin paalpachadi)

Tamarind Pachadi with Vegetable/Tuber (kai kizhangugalin pulipachadi)

Curd raita/pachadi of Bitter- less and spice-less vegetable & tubern (kaippu kaarppu rasangalattra kai kizhangugalin thayir-raayitham/pachadi)

Another variety of curd raita/ pachadi of bitter-less and spice-less vegetable & tuber (mattroruvitha kaippu kaarppu rasangalattra kai kizhangugalin thayir raayitham/pachadi) 无苦无辣的蔬菜凝乳莱塔/帕刹笛 (另一版本)

五香杂豆粉帕刹笛 Methkootma Puli Pachadi

Another variety of Tamarind raita with vegetable/tuber (Kaikkizhangugalin mattroruvitha puliraayitham)

南瓜多利亚 —— 凝乳帕刹笛 Curd pachadi called Pumpkin Doriya (poosanikkaai doriya ennum thayirpachadi)

Green Chilli, Coriander Curd Pachadi (pachchai millagaaium kotthummalliyum sernda thayir pachadi/Denza) 青辣椒香菜凝乳帕刹笛

Daangarmath Thayir Pachadi 黑豆粉凝乳帕刹笛

Adding Onions in the Pachadi 在帕刹笛中添加洋

Split Bengal Gram Flour Pachadi (kadalaimaavu pachadi/Jhunka) 鹰嘴豆粉帕刹笛

(pachadiyil vengaayathai serthal)

"MAHADEVA HIMSELF REVEALS THE ART AND SCIENCE OF FOOD AND COOKING THAT WILL KEEP YOU ESTABLISHED IN HIS SPACE AND MANIFESTING THE SHAKTIS, SUPERPOWERS." 「由宇宙之父揭示的食物和烹饪的

艺术和科学会让你稳立於 的空间 显化超能力。」

兴都 教 最 高 教 皇

谈《烹 饪 圣 典》

THE SPH SPEAKS ON PAKA

——

THE SUPREME PONTIFF OF HINDUISM JAGAtGURU, MAHASANNIDHANAM HDH BHAGAVAN THE SUPREME PONTIFF OF HINDUISM BHAGAWAN SRI NITHYANANDA PARAMASHIVAM 兴都 教(兴都教)最高教皇 普世灵性导师 圣尊尼希亚南达 帕冉玛希瓦上师

What is food as we understand? - A survival need.

- Pleasure to your tongue.

- Growth and nutrition to your body.

Modern day understanding of food limits to these few statements. However, in Sanatana Hindu Dharma food is known to play an important role in our lives, supporting us to have a conscious breakthrough and experience enlightenment, which is the purpose of our lives. Food has multiple implications on our life. Right food by itself can act as medicine, can create right thought currents in you and lead you to enlightenment. For us to make the right choice of the food, we need to understand the fundamental understanding about food that the Supreme Pontiff of Hinduism Jagatgurumahasannidhanam HDH Bhagavan THE SUPREME PONTIFF OF HINDUISM BHAGAWAN SRI NITHYANANDA PARAMASHIVAM reveals is "You become what you eat".

- 為生存所需的︒

- 可以給你帶來味蕾享受的︒

- 可以給你的身體帶來成長和營養的︒

The ancient texts of Hinduism speak volumes on food, its importance and effects on our body, mind and consciousness. 印度教的古老文本中談論了大量關於食物、食物的重 要性以及食物對我們的身體、思想和意識的影響︒

Tattriya Upanishad reveals

tasmadva etasmadatmana akasah sambhutah, akasadvayuh, vayoragnih, agnerapah, adbhyah prithivi, prithivya osadhayah, osadhibhyo, annam, annatpurusah, sa va esa puruso, annnarasamayah, tasyedameva sirah (Chp.2, Sec.1 , Verse.1)

"From that (Brahman) who is this Self manifested space, from space air, from air fire, from fire water, from water the earth, from the earth the plants, from the plants food, from the food the being. This, verily, is the being who is made up of food. This, indeed, is his head."

**《鷓鴣氏奧義書》(第二章,第二節,第一段經文) 揭示:**tasmadva etasmadatmana akasah sambhutah, akasadvayuh, vayoragnih, agnerapah, adbhyah prithivi, prithivya osadhayah, osadhibhyo, annam, annatpurusah, sa va esa puruso, annnarasamayah, tasyedameva sirah

It boldly declares, Annam brahmeti Food is Brahman. 它大膽地宣布, Annam brahmeti 食物即道法*****︒**

Sanatana Hindu Dharma from millennia before has known this truth and has created a very scientific system of cooking and eating to ensure not just optimum health but best thought currents to experience the pure consciousness within you. 千年前的薩那塔納印度教道法已經知道了這個真理, 並創造了一個非常科學的烹飪和飲食系統,它不僅確保最佳 的健康,而且確保最佳的思維來體驗你內在的純粹意識︒

食物會在你的系統中產生某些思維。你可以看到, 食物在你的頭腦中起到了很大的作用,這就是為什麽你 喝咖啡前和喝咖啡後的感受是不同的。聽著,無論你吃 什麽食物,都會產生一定的思維。因此,我們可以專門 地規劃食物,並將所有最好的東西和思維發送到你的 身體系統中。

今天,雖然我們能看到抑郁症、自殺率、犯罪率、 離婚率、不孕症、癌症和糖尿病患者的激增,但卻不知道問題和解決方案是在世界正在吃的食物上。

現代營銷技術危及了一致性。一切觸感、外觀、氣味都是為營銷目的『設計』,並損害你的健康的,它到達了陰謀犯罪的程度,所以製藥業就可以從我們的生計上賺錢。

暴力食品(通過殺死動物獲得的食品)和化學食品 (用殺蟲劑、化肥、防腐劑、轉基因食品或通過有毒製備 方法毒化的食品);兩者都同樣對身體系統造成傷害。

你看,有機素食不是在開玩笑,它甚至不僅僅是為了健康。要理解,它是給你一個內在空間、身體系統和生理流動得以發展到最高的心理。請明白,要培養最高的心理,不僅是你的身體系統,甚至你的生理流程等都需要 配合。你的各個組成部分,需要整合才能體驗到薩達希瓦 (Sadashiva)的狀態。

薩那塔納印度教道法(永恒之道)宣稱每個人都有機 會和權利體驗終極的開悟空間,並過上喜樂、無衝突的生 活。帕冉瑪希瓦(印度教中的原始神靈)親自揭示了關於 食物的最深刻的真理和原則,並在名為《烹飪聖典》的經 書中傳授了400多個食譜。

帕冉瑪希瓦對食物的介紹是非同尋常的。祂正在根 據口味以及口味的排列組合來管理你的健康!我自然很驚 訝!我嘗試用現代物品的口味的排列組合來重現味道,看 看它如何影響健康。我敢肯定,沒有帕冉瑪希瓦在《烹飪 聖典》中配的品目,你永遠都無法嘗到相同的味道。用其它 甜味劑你永遠無法獲得與加入蜂蜜(Madhu)同樣的味道。

當凱拉薩的THE SUPREME PONTIFF OF HINDUISM BHAGAWAN SRI NITHYANANDA PARAMASHIVAM圖書館(Nithyananda Jnanalaya) 執行一項收集和保存所有關於印度教的經文和文本的任務 時,在鐵路站臺上的一家書店裏發現了《烹飪聖典》的泰 米爾語翻譯,THE SUPREME PONTIFF OF HINDUISM BHAGAWAN SRI NITHYANANDA PARAMASHIVAM立即意識到這是世 界的無價之寶,根據《烹飪聖典》,THE SUPREME PONTIFF OF HINDUISM BHAGAWAN SRI NITHYANANDA PARAMASHIVAM在世界各地的所有凱拉薩中復興了烹飪和飲食科學。

我想讓你們理解:通過你的舌頭去享受你的整個腸 道會享受的東西,你就會成為『瑜伽行者』。不要強迫你的整個腸道去忍受你的舌頭所喜歡的東西,否則你只會是個『rogi(病人)』。瑜伽行者們開發了一種獨特的飲食 方法,既美味又健康 —— 那就是純粹性食物。我希望 《烹飪聖典》中描述的非常健康而美味的食物可以成為 一種生活方式。我希望《烹飪聖典》成為像連鎖餐廳 一樣普及的生活方式:擇你所需而食,依你豐盛而捐。

如果我們對帕冉瑪希瓦在《烹飪聖典》中的描述 進行試驗和研究,你們就會了解非凡的原則。我應該 說,如果我們對這些飲食進行試驗和研究,整個世界都 會意識到「健康飲食」的真相,你們就能通過食物來獲 得健康!」

這本最初用梵文寫成的經文已被翻譯成泰米爾語, 現在被翻譯成了英文、中文。

印度教《烹飪聖典》是吠陀烹飪的科學,由 帕冉瑪希瓦本人親自傳達給這個世界的。在定義食譜 時,最謹慎的是要確保為健康的身體、思想和意識提 供最多的營養。這本書清楚地將食品分類為悅性、刺 激性和惰性,闡明了當我們食用這些特定食物時對我 們身心的影響。

因此,THE SUPREME PONTIFF OF HINDUISM BHAGAWAN SRI NITHYANANDA PARAMASHIVAM強烈提倡悅性飲食,因為這 最有利於將人帶入更高的意識和幸福狀態。因此,使用這 裏講述的食譜的人需要自己斟酌決定所提及的非悅性成分 的材料,比如:青辣椒、洋蔥、大蒜、阿魏膠等。凱拉薩 建議使用替代品或避免這些特定成分的材料。

此外,《烹飪聖典》提倡的是吠陀時代的烹飪方法, 如使用土灶爐,木柴、乾草和炭火製熱,手工磨製,使用 陶器和非氧化金屬如青銅、黃銅器具來烹調和盛菜。不僅 每一種都是古老的原始做法,而且是確保身體、思想和意 識最佳健康的最先進技術。再說一次,使用此聖典者需要 自行決定怎麽在自己的廚房裏做到這些。儘管今天有例如: 使用燃氣灶、炊具、電動攪拌機,研磨機等的替代品,但 THE SUPREME PONTIFF OF HINDUISM BHAGAWAN SRI NITHYANANDA PARAMASHIVAM強烈建議,做菜時,要盡可能的,保持和 《烹飪聖典》中的方法一致。

《烹飪聖典》是一門吠陀時代的烹飪科學,它只把有 機種植的產品作為推廣材料。許多食譜中都提到使用乳製 品,比如純酥油、牛奶、凝乳和酪乳。在凱拉薩,只鼓勵 使用非暴力對待的牛奶。在沒有非暴力對待的牛奶或是純 素食者的情況下,用戶需要自行決定為此類食譜尋找替代 材料,和與悅性飲食相適應的材料。最終,《烹飪聖典》旨 在帶你進入意識和健康生活的最高狀態。我們謙卑地勸告 你們努力按照《烹飪聖典》,嘗試一些理論或食譜,去體 驗一下對自己的身體、心理和意識層面帶來的巨大好處。

作為一個走在靈性開悟道路上的人,你需要將《烹飪 聖典》中的智慧與大師在飲食、運動、非暴力、冥想等幾個方面分享的知識相結合。所有這些都旨在成道開悟!

謝謝你們!

所謂營養,就是含有個體意識(Jeevatma)的身體通過anna-paanam(食物和飲料)獲得免於所有疾病的 保護。正如諺語(shareera maathyangalu dharmasaadhanam)所說,我們人類一生中為滿足自己需求所做的一 切事情中,首要責任就是營養。

營養的基礎是食物和飲料(anna-paanam);當(食物或飲料的)各種成分的味道測量不適當時,攝入這種 營養的身體法則的原始狀態就會被打亂,導致身體法則 功能過強或過弱,進而造成身體痛苦。因此,在我們自 己進食或餵養他人時,應該使用地球上生長的、適於身 體法則的所有好材料來製作食物;因此,我們應該飲用 足量的水,並讓其他人也這樣做。我們也有責任確保不 因風、雨、雪等原因對自己身體造成傷害。

2 . Bodily Principles - their status, food, actions etc. 身體法則 —— 它們的狀態、食物和行動等

在所有神創造的生靈中,我們人類擁有智慧(第 六感),按照祂(神)的命令,在今生和來生,活得同 神所決定的一樣久。為了履行我們的職責,享受我們 行為的成果,並幸福地生活,我們應該吃適當的食物, 並遵循如下身體運作的基礎 —— 身體法則:

• 胃火(Jataragni):避免過於強烈或沈悶;保持平衡; -
• 身體組織(Rakta maamsaadi Dhathu,如血液、肌 肉等):保持純凈和強壯; -
• 三種屬性(Tridoshas):風型(Vata)、火型(Pitta)、 水型(Kapha/Sleshmam),平衡並保持其原始狀態; -
• 五大元素(Panchabhootas):氣(Vaayu)、火(Tejas)、 水(Appu)、土(Prithvi)和空間(Aakaaya)保持在 喜樂的狀態; -
• 三種特質(Triguna):增加悅性(sattva)並減少動性 (rajas)和惰性(tamas)︒ -

為身體準備的食物,應當具備五種成分,即營養 (Sattu)、纖維(Sakkai)、味道(Suvai)、特質(Gunam)和屬性(Dosham)︒為了這個攜帶意識(atma)的身 體,每種食物成分分別滋養了五項基礎性的身體法則, 即胃火(Agni)、身體組織(Dhathu)、五大元素(Bhootam)、屬性(Dosham)和特質(Gunam)︒

若非如此,食物成分殘缺會破壞身體法則,使之 無法發揮應有功能,導致身體不健康。在五項身體法 則中,除了身體組織,其餘的只能通過我們的行為或 情緒來理解。

這項身體法則指,消化我們攝入的食物,以排泄 物的形式排出食物纖維,並將食物的營養(Sattu)、 味道(Suvai)、屬性(Dosham)和特質(Gunam)給 予其他身體法則 —— 身體組織(Dhathu)、五大元素 (Bhootam)、屬性(Dosha)和特質(Gunam)︒氣 元素(Vayu Bhoota)將子宮中的胚胎分離成不同組 織,而胃火為每個組織賦予形式︒這是胃火的作用︒ 因此,我們的食物應該同時包含纖維和營養︒胃火的 存在可以通過胃部的灼熱感以及兩只手掌相互摩擦時 產生的熱量來體驗。

SAPTA-DHAATHUKKAL (7 body tissues) : Just as stone, mud, wood, water are foundational materials to building a house to live, in the same way the body tissues - plasma(rasam) , blood (raktam) , flesh (maamisam), bone (asthi) , bone marrow (majjai) , reproductive tissues (shukla) and adipose (medas) are instrumental to create the body carrying the jeevatma (consciousness). These take the nutrients along with the essence (rasam) in the pulp as their food and give the rest of the food constituents - taste, dosham, gunam to the bodily principles - bhootham, dosham, gunam. These are the functions of our body tissues. Hence, the food that we consume should contain fluid (pasai) of liquid nature in order to wet the tissues. The essence of the food (nutrients) soaks and stays in the plasma tissue on the 1st day. On the 2nd day, the anna rasam, soaks into the plasma tissue, and the previously soaking essence-rasam flows into the blood tissue. Similarly it flows into the flesh on the 3rd day, into the adipose tissue on the 4th day, into the bone on the 5th day, into the bone marrow on the 6th day, into the reproductive tissue on the 7th day; nourishes them and provides undiminishing strength to the body on the 8th day. As these 7 dhatus can be seen by the eyes directly, we cannot doubt their existence.

正如石頭、泥土、木頭、水是建造房屋的基礎材料一樣,身體組織——血漿(rasam)、血(raktam)、肉(maamisam)、骨(asthi)、骨髓(majjai)、生殖組織(shukla)和脂肪(medas)有助於創造攜帶意識(jeevatma)的身體︒這些組織攝取食物漿中的營養精華,並將食物其餘的組成部分——味道、平衡能量和好的意識留給其他的身體法則——五元素、生物元素和特質︒這就是我們身體組織的功能︒因此,我們所吃的食物應該包含液體的流動性質(pasai)以濕潤身體組織︒第一天,食物的精華(營養物質)浸透並停留在血漿組織中︒第二天,anna rasam滲入血漿組織,之前浸出的 essence-rasam 流入血液組織︒同樣,第三天它流入肌肉組織,第四天進入脂肪組織,第五天進入骨骼,第六天進入骨髓,第七天進入生殖組織;食物的凈化滋養所有這些組織,在第八天仍然為身體不斷提供力量︒由於這7個身體組織(dhatus)可以肉眼直接看到,我們無法懷疑它們的存在︒

TRIDOSHA:

Among these, the Vata dosha takes the Vaata component in the food we intake, and enables the body to bend, to turn to the left and right, to stand, to run, to speak and additionally it also helps the intelligence, senses and mind to function in their appropriate states. These are the functions of Vaata. Pitta takes the Pitta dosha component in the food we intake, and provides various benefits to the body like radiance, health, taste to the tongue, right heat to the Jatharagni, and love for food. It also helps Jatharagni to digest the food. These are the functions of Pitta. Sleshmam/Kapham takes the Kapha component in the food we intake and makes the body shine, provides courage, strength and also helps limbs like hands and legs to move as they want. These are the functions of Sleshmam.

三種屬性(TRIDOSHA):

在這個過程中,風型屬性(Vata dosha)攝取我們食物中的風型成分,讓身體可以彎曲、左右轉動、站立、跑步和說話,此外它還幫助智力、感官、心智在適當的狀態下發揮作用︒這些都是風型屬性的作用︒火型屬性(Pitta dosha)從我們的食物中攝入火型成分,並為身體提供各種好處,比如容光、健康、舌頭味覺、胃火的正確熱度,以及對食物的熱愛︒這些都是火型屬性的功能︒水型屬性(Sleshmam/Kapham)攝入我們食物中的水型成分,讓我們的身體閃閃發光,提供勇氣和力量,並且幫助四肢(如手和腿)按照意願移動︒這些是水型屬性的功能︒

The above mentioned 3 doshas takes the 3 doshas in the food we intake as their food; and gives the other food components namely taste and guna to the 2 bodily principles, bhoota and guna respectively. Thus, the food that we intake should consist of ingredients with balanced doshas which in turn balance the Vaataadi doshas in the body. Vomiting due to giddiness, fainting are the indication of Pitta dosha, pricking sensation(kutthal pudaittal) are the indication of Vaata dosha; Sleshma dosham can be identified from conditions like cold/phlegm and cough due to excess cold. How- ever, only if they are more than their balanced states, these indications can be seen.

上述3種屬性從我們的食物中汲取不同的生物能量;並將剩下的食物成分,亦即味道和特質留給了剩下來的2項身體法則,分別是五大元素和特質︒因此,我們攝入的食物中應當包含風、火和水三種屬性相互平衡的成分,這反過來可以平衡我們身體中的三種屬性︒頭暈嘔吐,昏厥是火型屬性的指徵;刺痛感(kutthal pudaittal)是風型屬性的指徵;水型屬性可以從諸如感冒/痰以及因著涼而咳嗽等情況中識別出來︒但是,只有在三種屬性的平衡狀態被打破時,這些指徵才會顯現出來︒

PANCHA BHOOTA (5 elements) :

Among these, the air element (Vaayu) , takes the astringent taste in the food nutrients as its food, and divides the shapeless embryo in the womb into various body tissues and doshas. Tejas or fire, takes the pungent taste in the food nutrients as its food, and gives form to the tissues and doshas which were divided by Vaayu (air element). Appu (water) , takes the sweet taste in the food nutrients as its food, and protects the foetus with its wet nature, from any damage that can be caused due to the jwala (flames) produced from the combining of vaayu and tejas. Prithvi (earth) , takes the sour and salty taste in the food nutrients as its food, and protects the tissues and doshas protected by Appu, from any defects that can be caused due to too much wetness. Aakash-

am (space) , takes the bitter taste in the food nutrients as its food, and causes the forms created and protected by vaayu, jwaalam, appu, prithvi to thrive. These are the functions of the Pancha bhootas.

在上述過程中,氣元素(Vaayu)吸收食物營養中的澀味,並將子宮中尚未成形的胚胎分裂成各種身體組織和屬性︒火元素(Tejas)吸收食物營養中的辣味,為氣元素所分裂的組織和屬性給予形狀︒水元素(Appu)吸收食物營養中的甜味,以其濕潤的特性保護胎兒,使其免於受氣元素和火元素結合產生的火焰(jwala)造成任何傷害︒土元素(Prithvi)吸收食物營養中的酸味和鹹味,保護那些受到水元素保護的組織和屬性,使之避免由於過於濕潤而導致缺陷︒空間元素(Aakasham)吸收食物營養中的苦味,讓那些由氣元素、火元素、水元素、土元素創造和保護的組織形式得以茁壯成長︒這就是五大元素的功能︒

Hence, the food we intake should contain all 6 tastes which are the food for the pancha bhootas which perform important functions in our body. In addition to the above mentioned functions of the pancha bhootas, each of them takes the support of the others and performs some more important functions as said below.

因此,我們攝入的食物應該包含所有6種味道,它們是在我們身體中發揮重要作用的五大元素的食物︒ 除了上述功能外,五大元素中的每一個都需要其他元素支持,並執行一些更重要的功能,如下所述:

1 . VAAYU BHOOTAM - air element creates

• Samaana with the help of Aakasha (space)
• Vyaana by itself
• Udaana with the help of Tejas (fire)
• Apaanana with the help of Appu (water)
• Praana with the help of Prithvi (earth)

1 . 氣元素(VAAYU BHOOTAM)—— 由氣元素創造

• 借助空間元素(Aakasha)達到中和(Samaana)
• 借助氣元素自身達到「氣和」(Vyaana)
• 借助火元素(Tejas)達到「火和」(Udaana)
• 借助水元素(Appu)達到「水和」(Apaanana)
• 借助土元素(Prithvi)達到「土和」(Praana)
• 2 . TEJAS BHOOTAM fire element creates
  • Dhatus (tissues) with the help of Aakasha (space)
  • Skin with the help of Vaayu (air)
• Tongue with the help of Appu (water)
• Nose with the help of Prithvi (earth)
• 2 . 火元素(TEJAS BHOOTAM)—— 由火元素創造
• 借助空間元素(Aakasha)產生身體組織(Dhatus)
• 借助氣元素(Vaayu)產生皮膚
• 借助火元素自身產生眼睛
• 借助水元素(Appu)產生舌頭
• 借助土元素(Prithvi)產生鼻子
• 3. APPU BHOOTAM water element creates
  • Sound with the help of Aakasha (space)
  • Emotions with the help of Baayu (air)
  • Form with the help of Tejas (fire)
  • Taste by itself
  • Smell with the help of Prithvi (earth)
• 3. 水元素(APPU BHOOTAM)—— 由水元素創造
  • 借助空間元素(Aakasha)發出聲音
  • 借助氣元素(Vaayu)產生感情
  • 借助火元素(Tejas)產生形體
  • 借助水元素自身產生味覺
  • 借助土元素(Prithvi)產生嗅覺
• 4. PRITHVI BHOOTAM earth element creates
  • Gas with the help of Aakasha (space)
  • Hands with the help of vaayu (air)
• Feet with the help of Tejas (fire)
• urethra with the help of Appu (water) - Anus by itself

4. 土元素(PRITHVI BHOOTAM)—— 由土元素創造

• 借助空間元素(Aakasha)產生氣息
• 借助氣元素(Vaayu)產生雙手
• 借助火元素(Tejas)產生雙腳
• 借助水元素(Appu)產生尿道
• 借助土元素自身產生肛門

5. AAKAASHA BHOOTAM - space element creates

- Aakasha by itself

- Mind with the help of vaayu (air)

- Buddhi (intelligence) with the help of Tejas (fire)

- Chitta - with the help of Appu (water)

- Ego with the help of Prithvi (earth)

• 5. 空間元素(AAKAASHA BHOOTAM)—— 由空間元素創造
  • 借助空間元素(Aakasha)自身形成空間
• 借助氣元素(Vaayu)形成思維
• 借助火元素(Tejas)形成智慧(Buddhi)
• 借助水元素(Appu)形成覺知(Chitta)
• 借助土元素(Prithvi)形成自我意識(Ego)

If we are to believe the existence of Pancha-bhootas as one of our bodily principles, we can understand it by the small following example. When we forcefully blow air onto our palm and we feel the air hit the palm, we can understand the existence of vaayu bhoota (air element). And from the heat generated from it, we can understand the existence of Tejas (fire element). And from the moisture it generates, we can understand the existence of Appu (water element). And from the place from where the breath starts, we can understand the existence of Prithvi (earth element). And because there exists a path between the place from where the breath starts and where it hits the palm, we can understand the existence of Akasha bhoota (space element).

如果我們想要相信五大元素作為我們身體法制之一而存在,我們可以通過下面的小例子進行理解︒當 我們用力向手掌吹氣,我們感覺到空氣打在手掌上, 如此我們可以理解氣元素(Vaayu bhoota)的存在︒感受由此產生的熱量,我們可以理解火元素(Tejas)的存在︒通過這一過程產生的潮濕感,我們可以理解水元素(Appu)的存在︒從呼吸開始之處,我們可以理解土元素(Prithvi)的存在︒而由於呼吸開始之處與其擊打手掌之處兩者之間存在一條路徑,我們可以理解空間元素(Akasha bhoota)的存在︒

The functions performed by the body along with the consciousness, with the help of the doshas, are made more efficient by the trigunas. Among the 3 gunas, The Sattva guna takes in the sattva guna in the food we intake as its food, and makes our actions filled with truth, purity, wisdom and gives us happiness, delight, strength, fame, enlightenment, peace, compassion, self-fulfillment, devotion to the divine, profit, right strategy, efforts to perform good deeds. The Rajo guna takes in the rajasic nature in the food we intake as its food, and makes us lusty, angry, greedy, arrogant, jealous, and cunning in our strategy. One who has more of this guna, in order to fulfill his desires, performs many daring and harmful actions and as its result, experiences cheap benefit and cheap pleasures, deep suffering, huge loss, unending worry, excessive lust, confusion etc. and lives without happiness always. The Tamo guna takes in the 3rd component namely tamasa guna in the food we intake as its food, and makes our actions ignorant, useless and creates more bad effects. One who has more of this guna, always loses a stable mind, strategy, thinking, ability to work with self-drive, without others" force, discipline and lives life like that of an animal.

身體跟隨意識執行的各種功能,在各種屬性的幫助下得以實現,而在三種特質的幫助下變得更加有效 率︒在三種特質中,悅性特質(Sattva guna)從我們所吃的食物中吸收悅性(Sattva guna),並使我們的行動充滿真理、純潔、智慧,同時給予我們幸福、喜悅、力量、聲譽、覺悟、和平、慈悲、自我實現、 對神的奉獻、收益、正確的策略,以及努力實施善行︒動性特質(Rajo guna)從我們所吃的食物中吸收 其中的刺激性,並讓我們在自己的生活策略中變得亢奮、憤怒、貪婪、傲慢、嫉妒和狡猾︒一個帶有更多這種特質的人,會為了滿足其欲望而做出許多大膽而 有害的行為,其結果是會經歷廉價的利益、廉價的快 樂、深重的痛苦、巨大的損失、無盡的憂慮、過度的欲和困惑等,生活總是沒有幸福感︒惰性特質(Tamo guna)吸收我們食物中的第三種成分,即惰性(Tamasa guna),它使我們的行為變得無明、無用,並產生更 多不良影響︒如果一個人有較多這種特質,就會失去 穩定的頭腦、策略、思維和自主工作能力,離開了他 人的強制和紀律約束,就會活得像動物一樣︒

Hence, the food that we intake should contain the gunas (food-components) which are the food for the Trigunas (bodily principles) of the body. However, it is the nature of the world to like the uttama (best) guna. Hence, it is good to intake food predominant in sattva guna. As said above, details on Sattvic, Rajasik and Tamasic creatures and objects and how they are created are given in the following section which explains Trigunas - one of the food components.

因此,我們攝入的食物應該包含為身體法則中的 特質(Trigunas)所吸收的食物成分(Gunas)︒然而, 喜歡最好的品性(Uttama guna)是這個世界的本性︒ 因此,最好食用以悅性特質為主的食物︒如上所述, 悅性、動性和惰性的生物和物體,以及它們是如何被 創造的,將在下文解釋三種特質 —— 食物成分之一 的章節中進行詳細闡釋︒

Hunger: When creatures don"t intake food which is the cause of their survival, their Jatharagni (digestive fire) begins to eat its own muscles and suck blood. The suffering or illness created then is called hunger. At that time, intaking good food and drinks as said before is the duty of each creature. If not, because of the hunger, beauty, strength, joy, desire, food and speech decreases and many defects are created in the body. The above truth was explained by the Tamil women saint Avvaiyar as a poem, which is given below.

Aahaaram (food) : The food and drinks consumed by creatures in order to survive, for the foundational body principles - Agni, Dhatu, Bhootam etc. to flourish and to stay happy is called Aahaaram (food). This food is not uniform to all creatures but varies according to the created beings. It is explained as follows:

Trivial insects and worms which crawl on the floor feed on creatures more minute than them that live in air, water, and dirt; large and small birds that fly in the sky feed on tender shoots, flowers, vegetables and fruits, meat etc; different species of animals that live in jungles and on mountains feed on grass, plants and herbs in general, leaves and meat; we humans, with rational thinking, and a tongue that can identify taste, choose food objects created on this earth which comprise of the 5 food components - sakkai (fibre), sattu (nutrient), suvai (taste), dosham and gunam, that provide us with health, strength, taste to tongue and intelligence; we make them suitable and then consume, or consume them as is.

小昆蟲和地上爬行的蠕蟲,以生活在空氣中、 水中和泥土中那些比它們更微小的生物為食;天上 飛的大小鳥類以嫩芽、花朵、蔬果、肉類等為食; 生活在山林的各類動物則通常以草、草本植株、樹 葉或肉類為食;我們人類,具理性思維,還具有 能辨別味道的舌,選擇在地球上五類成份兼備的食 用對象 ——纖維(Sakkai)、 營養(Sattu)、味道 (Suvai)、 屬性(Dosham)和特質(Gunam),它們 為我們提供健康、力量、口感與智慧;我們加工食 物使其適於食用再吃,或直接取用︒

Even our food is not uniform and varies according to the land, products from the land, varieties of food and dharma (nature) of the body (Shareera dharmam). This is explained as follows:

甚至我們的食物也並不統一,根據土地品種、 土地產出、食物種類和身體之道(Shareera dharmam) 的不同而不同︒解釋如下:

people who live in places of Hindustan like Kashi (Varanasi) , Kolkata, Delhi, Lucknow, consume the major cereals that grow in these regions namely wheat and paddy, and dishes like rice (bath) or flat-bread (roti) made from these cereals, along with suitable vegetable side dishes; people residing in Maharashtra in places like Mumbai, Pune, Nasik, Solapur, consume cereals that mainly grow in these regions like wheat, maize, pearl millet, finger mil-

let and dishes like flatbread (rotti) or pancakes (pagar) made from these cereals along with suitable vegetable side dishes; those residing in Karnataka, in places like Mysore, Bengaluru, Kodagu, consume the major cereals that grow in these regions like paddy, maize, pearl millet, foxtail millet, finger millet, little millet and dishes rice, kali (pudding/ sangadi) or pancake (pakari) prepared from them along with suitable vegetable side dishes; Telugu people residing in Andhra-Pradesh in places like Ganjam, Godavari,

Krishna, Kurnool and Tamil people residing in Dravidian places like Northern-Arcot (Aarkaadu) , Coimbatore, Salem, Tiruchirappalli, Thanjavur, Madurai and Tirunelveli consume the major cereals that grow in these regions namely paddy, maize, pearl millet, finger millet, foxtail millet, and dishes like rice and pudding made from these cereals, along with vegetables, rasam (thin spicy soup) and kuzhambu (broth) ; Malayali people residing in Kerala consume the major cereal that grow in this region namely paddy, prepared as rice or kanji (porridge) , along with suitable side dishes like Kalan, Olan, Avial.

居住在印度斯坦地區如迦什(瓦拉納西)、加爾 各答、德里、勒克瑙等地的人們,以生長在本地的 主要穀物即小麥、稻穀為食,將其加工成米餅(Bath) 或麵餅(Roti)並配以合適的蔬菜製作餐食;居住在 印度馬哈拉施特拉邦,如孟買、浦那、納西克、索拉 普爾等地的人們,以主要生長在本地的穀物為食, 比如將小麥、玉米、珍珠粟、小米製成烙餅(Roti) 或薄煎餅(Pagar)並配以合適的蔬菜製作餐食;生 活在印度卡納塔克邦地區如邁索爾、班加羅爾、科 達古等地的居民,主要以穀物如稻穀、玉米、珍珠 粟、粟米、穇子、小米為食,將其加工成飯菜、 布丁(Kali / Sangadi)或煎餅(Pakari)並配以相應的 蔬菜製作餐食;居住在印度安得拉邦地區如甘賈 姆、戈達瓦里、克里希納、庫爾努爾等地的泰盧固 人,以及居住在印度達羅毗荼地區如北阿爾科特( 阿爾卡杜)、哥印拜陀、塞勒姆、蒂魯吉拉伯利、

坦賈武爾、馬杜賴和蒂魯內爾維利的泰米爾人, 以本地的主要穀物為食,即稻穀、玉米、珍珠粟、 穇子、粟米,將其製成穀飯和布丁等,並配以蔬 菜、辣湯(Rasam)和酸辣湯(Kuzhambu);居住在 喀拉拉邦的馬來亞人,以生長本地的主要農 作物即稻穀為主食,將其加工成米飯或粥(kanji) ,並佐以諸如蔬菜酸乳咖哩(Kalan)、椰奶葫蘆瓜 (Olan)、蔬菜椰奶咖哩(Avial)等相應的配菜︒

However today, after the establishment of railways by the British, which has spread across all regions of our kingdom, paddy is exported to regions where there is no paddy, wheat is exported to regions where there is no wheat; and after the export of cereals from regions where they are cultivated began, these cereals have become the major cereals in the consumption of the rich, civilized people in all the regions given above.

然而今天,在英國人修建了遍佈我們國家所有 地區的鐵路後,稻穀出口到了不產稻穀的地區,小 麥出口到了不產小麥的地區;自從各個穀物原產地 開始出口各種穀物後,這些穀物已經成為上述所有 地區富裕、文明的人們的主食︒

The five constituents of food, namely Fiber, Nutrient, Taste, Dosham (vital energy) , Gunam(quality of food) have been spoken about earlier. Of these, besides Fiber and Nutrient, the other three which are Taste, Dosham and Gunam cannot be seen by eyes or felt by touch, but can only be known through taste, resulting body distortions, and the good and bad effects of our actions.*

食物的五種成分,即纖維、營養、味道、屬性 (生命能)、特質(食物性質),上文已詳述︒其中 除了纖維和營養外,剩下的三種成分 ——味道、屬 性和特質,無法用肉眼看到,只能通過味覺、食用 後的身體變化及其對我們行為好或壞的影響來了解︒

Fiber (Sakkai) : When creatures chew and swallow their food, the portion that"s not ingested but spit out, and also the portion that"s not absorbed with the blood or flesh but gets thrown out as excreta is known as Fiber. 纖維(Sakkai):當生物咀嚼和吞咽食物時,那些 未被消化而要吐掉的部分,以及那些未被血液或肌肉 吸收而是作為排泄物排除體外的部分,稱為纖維︒

Nutrient (Saatu) : When creatures chew and swallow the food, the portion that"s not spit out but digested, and portions which in turn are absorbed by the bloodstream or flesh in turn giving strength to the body, and not excreted out is known as Nutrient.

營養(Saatu):當生物咀嚼和吞咽食物時,食物 中沒有吐出來而是消化了的部分,以及被血液或肌 肉吸收、給身體帶來力量而沒有排泄出來的部分, 稱為營養︒

Taste (Suvai) : Anything that"s created on earth, when placed on the tongue, gives the tongue a kind of knowledge or feeling. That which makes you experience this feeling is known as Taste or Essence. These tastes are not only for the enjoyment of the tongue, but are also made to be as fuels for the Five Elements (Pancha bhoota ) which is one aspect of the many bodily principles. Though some of these tastes don"t please the tongue nor bring happiness to the mind, since they fuel their respective Elements of the body, we mix them with other tastes that are pleasing to the tongue and consume them. If we don"t consume in this manner, the Elements that relate to their respective tastes are deprived of their fuel, don't perform their intended functions, causing many ill effects to us. These tastes are mixed into the many objects of this world, and cannot be seen distinctively through the eyes. Hence, they can only be known through the tongue,*

and not be seen by eyes nor known to the touch. These tastes are Bitter, Sweet, Sour, Salty, Astringent, Pungent/ spice, and thus known as the Six Tastes. These tastes are not just uniquely present but are also present in (food) objects as an integrated mix of two or more tastes. But whichever taste is predominant, is ascribed to that type of food object.

味道(Suvai):大地產出的東西,置於舌頭上, 都會給舌頭一種感知或感覺︒使你體驗這種感覺的

東西稱為味道或精華︒這些味道不僅是為了舌頭的 享受,它們也是諸項身體法則之一 ——五大元素的 燃料︒儘管一些味道無法取悅舌頭,也無法給頭腦 帶來愉悅感,由於它們能點燃身體中與之對應的元 素,我們將其與其他能取悅舌頭的味道混合,然後 食用它們︒如果我們不以這種方式進食,那些與相 關味道對應的元素就會缺乏燃料,無法發揮應有的 功能,並給我們造成許多病痛影響︒這些味道與這 個世界上的許多物質混合,無法通過肉眼清晰看到︒ 因此,它們只能通過舌頭進行感知,無法用眼看, 也無法用手摸︒這些味道是苦、甜、酸、鹹、澀、 辣,因此稱為六味︒六味不僅可以單獨存在,也可 以兩味或多味組合的方式存在於食物體中︒但無論 哪種味占主導地位,都取決於食物的類型︒

Bitter (kaippu) : Any food object, the instant it is placed on the tongue, spreads to all of the regions of the tongue, obliterates the tastes of other food items present, and removes all the dirt in the mouth, its taste is known as Bitter. Those that predominantly exhibit bitter taste are Bitter Gourd (pagarkai) , Bitterberry (sundakkai) , etc.

This taste has the power to enable speedy digestion, Arosikaharam. Taken in limited quantities, this can cure fever, fainting/breathlessness, infection, leprosy. This reduces the burning sensation in the body. It can purify milk. This can detoxify poison and phlegm. If consumed in excess, it will cause ill-effects.

苦味(kaippu):任何食物,只要一將它放在舌 頭上,就會擴散到舌頭所有區域,抹去其他食物的 味道,並清除口腔中所有污垢,這種食物的味道就 稱為苦︒以苦味為主的食物有苦瓜(Pagarkai)、苦莓 (Sundakkai)等︒

苦味俱有促進消化的力量(Arosikaharam)︒少量 食用,可以治療發燒、昏厥/呼吸困難、感染和麻 風病︒這能減少身體的燒灼感︒它可以淨化牛奶, 也能解毒化痰︒如果過量食用,會產生不良影響︒

Sweet (thithippu) : Any food object that has ants and flies buzzing around it and that, when placed in the mouth causes a sense of enjoyment in the mind, its taste is known as Sweet. Those that predominantly exhibit a sweet taste are jaggery, sugar, rock candy, etc.

This taste has the quality of cold, and slow digestion. When consumed in limited quantities, it can have the qualities of curing urinary tract diseases, clearing Pitta and Vayu, destroying poison, comforting the throat region, and increasing milk production. When consumed in excess, it can cause fever, respiratory disorders, lymphatic swelling of throat region etc. and also fatten the stomach and make you obese.

甜味(thithippu):任何有螞蟻圍繞或蒼蠅在周 圍嗡嗡作響的食物,當它被放進嘴裡,會在頭腦中 產生一種享受的感覺,其味道就稱為甜味︒以甜味 為主的食物是粗糖(Jaggery)、白糖、冰糖等︒

甜味性寒,消化緩慢︒少量食用,可以治療泌 尿系統疾病、清潔火型和風型屬性,消滅毒素,舒 緩咽喉區域,並增加牛奶產量︒如果過量食用,會 引起發燒、呼吸系統紊亂、咽喉部淋巴腫脹等,還 會使胃部堆積脂肪,並導致肥胖︒

Sour (pulippu) : The kind of food object, when placed in the mouth, can remove all dirt, gives goosebumps, causes dizziness, causes teeth to feel hypersensitive, the taste of that food item is known to be Sour. Those that

predominantly exhibit sour taste are tamarind fruit, lemon, tomato, etc.

This taste enables digestion. In limited quantities, it is tasty and controls Vayu. In excess, it can exacerbate Pitta and Kapha and cause itching, burning sensation, and lead to contamination of the blood.

酸味(pulippu):這類食物放入口中,可以清 除所有污垢,讓人起雞皮疙瘩,引起頭暈、牙齒過 敏,其味道就是酸味︒以酸味為主的食物是羅望子 果、檸檬、番茄等︒

酸味有助於消化︒少量食用,味道可口,可以控 制氣型屬性︒過量食用,則會刺激風型和水型屬性, 導致刺痛、灼燒感,並導致血液污染︒

Salty (uvarppu) : The kind of food object, when placed in the mouth, causes more saliva secretion, irritation and burning sensation in the throat, the taste is known as Salty. Those that predominantly exhibit salt taste are salt, rock salt (induppu) and crystal sea salt (pottil uppu).

This taste has the quality of heat. Enables digestion, and in limited quantities, it is tasty, cleans excretory organs, mitigates Vayu, softens the body, expels contaminated fluids as sweat. In excess, it causes Vatha related blood diseases, leprosy, etc. Hair will prematurely gray, body becomes weak, and it leads to eye disorders.

鹹味(uvarppu):這類食物放入口中會引起更多的 唾液分泌,以及喉嚨的刺激和燒灼感,這種味道稱為 鹹味︒以鹹味為主的食物是食鹽、岩鹽(Induppu)和 海鹽(Pottil uppu)︒

鹹味性熱,有助於消化︒少量食用,是美味的, 可以清潔排泄器官,調和風型屬性,軟化身體,排出 如汗水等受污染的體液︒食用過量,它會導致與風型 屬性相關的血液病、麻風病等,讓頭髮早白,身體虛 弱,還會導致各種眼疾︒

Astringent (thuvarppu) : The kind of food object, when placed in the mouth, causes a sensation of immobility, makes the tongue lifeless like wood, and blocks the throat, the taste is known as astringent. Those that predominantly exhibit astringent taste are wood apple, areca nut, haritaki, coconut pod, etc.

This taste has the quality of cold. It gets digested slowly, purifies the blood, removes Pitha and softens the skin. When taken in excess, it causes thickening of the tongue, increases Gas (Vayu) and causes acidity (Aamakattu).

澀味(thuvarppu):這類食物放入口中會產生一 種無法動彈的感覺,讓舌頭像塊木頭一樣麻木並堵 塞喉嚨,這種味道稱為澀︒以澀味為主的食物有木 蘋果、檳榔果、訶子、椰子殼等︒

澀味性寒︒它消化緩慢,能淨化血液,祛除 火型屬性,軟化皮膚︒如果食用過量,會增厚舌 頭,增加體內氣體(風型屬性Vayu**),和身體酸度 (Aamakattu)︒

Pungent(kaarppu) : The kind of food objects, when placed in the mouth, sharply creates burning sensation in the tongue, causes discomfort on the tip of the tongue, creates burning sensation on the inner walls of the cheeks, makes the eyes, nose, and mouth watery, its taste is known as Pungent. Those that predominantly exhibit a pungent taste are chilly, pepper, mustard, etc.

This taste has the quality of heat. It enables digestion. When consumed in limited quantities, it removes phlegm, heals injuries and throat related diseases. In excess, it can cause heat and leads to many other diseases.

辣味(kaarppu):這類食物放入口中,會在舌頭 上造成劇烈的灼熱感,在舌尖造成不適,口腔內壁 產生灼燒感,讓人流眼淚、鼻涕和口水,這就是辣 味︒以辣味為主的食物有辣椒、胡椒、芥末等︒

辣味性熱,促進消化︒少量食用,可以祛痰, 治療傷口和咽喉相關疾病︒過量食用會導致發熱, 並引發許多其他疾病︒

Doshas - Vital Energies (doshangal) : These also, like Taste, are not distinguishable by being visible to the eyes, but are mixed in with worldly objects. These defects manifest at the time of digesting the food objects in which they are predominant, or otherwise be known when the distortions created by them manifest. Though these are called doshas (that which can cause defect) , when present in moderation, they feed the naturally present three doshas

(thus aiding the many actions commanded by the limbs, mind, intellect and senses). But only when present in excess, or at very low levels, they can create many ill effects. Hence, instead of shunning them as objects of defect, they should be used by mixing with other food objects which have the capability to mitigate such defects. If this is not done, the three inherent doshas in our body will be starved and cause many harmful consequences. The three Doshas are Vaatam , Pittam* , and Sleshmam/Kapham*. These three doshas, besides being uniquely present as the single dosha in food objects, are also present as a mix of two or even all three in food objects. However, the dosha that is most predominantly present is ascribed to that food object.*

屬性(Doshas)—— 生命能(Doshangal):它們 和味道一樣,無法肉眼分辨,它與世界上各種物質 混雜在一起︒其缺點在生物消化那些它們占主導地 位的食物時表現出來,或者在它們造成身體扭曲時 被感知︒雖然它們被稱為屬性(因為它們能造成身 體缺陷),但是當它們均衡存在時,可以滋養自然存 在的三種屬性(從而幫助實現四肢、頭腦、智力和 感官所控制的多種活動)︒但是當它們過量或處於 極低水平時,它們會造成許多疾病影響︒因此,與 其將它們作為有缺陷的物體而加以迴避,還不如將 它們與其他有能力中和這些缺陷的食物混合食用︒ 如果不這樣做,我們體內固有的三種屬性就會挨餓, 並造成許多有害後果︒三種屬性分別是風型屬性

(Vaatam)、火型屬性(Pittam)和水型屬性(Sleshmam/Kapham)︒三種屬性,不僅可以單獨存在於食 物中,也可以兩種甚至三種全部存在於食物中︒然 而,哪種屬性占主導地位取決於食物類型︒

Vaatam: Whichever food object produces a pricking pain sensation, gnawing pain, or burps, the dosha of that object is called Vaata dosha. Food objects that predominantly exhibit Vata dosha in nature are Corn, Little Millet

(Samai) , Mochai (seeds of broad beans) , jackfruit -raw or ripe, raw mango, groundnut, tapioca etc.

風型屬性(Vaatam):任何會產生刺痛感、咬痛 或打嗝的食物,其屬性就是風型(Vaata dosha)︒ 以風型屬性為主的食物有玉米、小米(Samai)、 蠶豆種子(Mochai)、生的或熟的菠蘿蜜、生芒果、 花生、木薯等︒

Pittam: Whichever food object that produces dizziness, stomach churning, vomiting, or unsteady mind, either during digestion or afterwards, the dosha of that object is called Pitta dosha.. Food objects that predominantly exhibit Pitha dosha in nature are Cannabis (Marijuana) , Opium, tobacco, cluster beans (Kothavaraikai) , Custard apple (Seethaphal) , Ridge Gourd (peerkankai) , green gram/petite yellow lentil, sesame, groundnut, etc.

火型屬性(Pittam):任何在消化中或消化後 會引起頭暈、反胃、嘔吐或心智不穩定的食物, 其屬性就是火型(Pitta dosha)︒以火型屬性為主 的食物有大麻(Marijuana)、鴉片、煙草、簇豆 (Kothavaraikai)、番荔枝(Seethaphal)、角瓜 (Peerkankai)、綠豆/小黃豆、芝麻、花生等︒

Sleshmam/Kapham: Whichever food object produces internal shivering, sore throat, heavy headedness, or cold infection, either during digestion or afterwards; the dosha of that object is called Kapha dosha. Food ob-

jects that predominantly exhibit Sleshmam dosha in nature are cucumber, Kozhumichai (citrous fruit like l emon), Pearl Millet (Kambu), Okra (Ladies Finger/Vendaikai , white pumpkin, etc.

水型屬性(Sleshmam/Kapham):任何在消化中 或消化後會引起內部寒顫、喉嚨痛、昏沈或感冒的 食物,其屬性為水型(Kapha dosha)︒以水型屬性 為主的食物有黃瓜、青檸(Kozhumichai)、珍珠稷 (Kambu)、秋葵(Okra)、白南瓜等︒

Part 2: Hindu Pakasastra, Volume 1 - The Hindu Cookbook_English_part_2.md

Triguna (three qualities) : Just as how the previously described Taste and Dosha cannot be perceived by sight or touch, but can only be perceived by sensations of the tongue or after-effects inside the body, in the same manner these qualities can only be perceived by the good and bad effects of our actions, and the happy or sad states caused in the body. These Qualities (Gunas) are of three kinds, namely Sattva, Rajas, and Thamas.

三種特質(Triguna):正如前文所屬的味道和 屬性無法通過視覺或觸覺感知,只能通過舌頭味覺 或身體內產生的事後影響來感知,同樣地,這些 特質也只能通過食物對我們行為好或壞的影響以 及給我們身體帶來的快樂或悲傷狀態來感知︒這 些特質(Gunas)有三種,即悅性(Sattva)、動性 (Rajas)和惰性(amas)︒

Sattva Guna (Sattvam) : The kind of food object whose nutrients when regularly consumed contains foundational body constituents of tissues, cleanliness, health, and balanced strength, causes the mind, intellect, and senses to be not distorted, but be clear, peaceful, compassionate, devotional, fulfilled, and blissful and cause us to live joyful lives by always performing good deeds, the nature/quality of such a food object is known to be Sattva Guna (Sattvic).

悅性特質(Sattvam):這類食物的營養素中包 含基礎性身體成分,包括組織、清潔系統、健康和

均衡的力量,如果經常食用,可以使頭腦、智力和 感官不會變得紊亂,而是變得清晰、平靜、慈悲、虔 誠、滿足和幸福,並能通過讓我們常行善事而過上 快樂的生活,這類食物的的特質為悅性(Sattvic)︒

Rajo Guna (Rajas) : The kind of food objects whose nutrients when regularly consumed, contains foundational body constituents of tissues, intoxication and excessive strength, causes the mind and intellect to be

subject to vacillation, anger, ego, excessive lust, desires, courage, causes one to commit many bad deeds due to the vacillation and excessive lust, and causes one to perform many courageous actions, yet live without joy; the nature of such food object is known to be Rajo Guna (Rajasic).

動性特質(Rajas):這類食物的營養素中包含 基礎性身體成分包括身體組織、中毒和過度力量, 如果經常食用會導致頭腦和智力受制於動搖、憤 怒、自我、過度性欲、欲望、勇氣,使人因游移不 定和過度性欲而做出許多惡行,並讓人做出許多勇 敢的行為,而無法快樂的生活;這類食物的特質即 稱為動性(Rajasic)︒

Thamo Guna (Thamas) : The kind of food objects whose nutrients when regularly consumed, contains foundational body constituents of tissues, intoxication and excessive strength, causes the mind and intellect to be subject to vacillation, foolishness, anger, dullness, excessive lust, lack of joy, deception, revenge, and sleep, the nature/quality of such food object is known to be Thamo Guna (Thamasic).

惰性特質(amas):這類食物的營養素中包 含基礎性身體成分,包括身體組織、中毒和過度力 量,如果經常食用,會導致精神和智力受制於猶 豫、愚蠢、憤怒、遲鈍、過度性欲、缺乏快樂、欺 騙、報復和困倦,這類食物的特質稱為惰性特質

INNER DIVISIONS OF THE THREE GUNAS, AND THEIR MANIFESTED CREATIONS

三種特質的內部分化及其顯化

Amongst the integral to bodily principles and food constituents, these three gunas are known to be most superior. One should strive to increase the Uttama(best) qualities (gunas) , while reducing the mediocre and lower qualities. Of these, the noble quality of Sattva created Fourfaced Brahma and other Devathas, the mediocre Rajo Guna gave rise to human beings, and all kinds of creatures including ants and insects, and the lower Thamas is the source for inanimates such stone, sand, tree, water. These three gunas are further divided into three each, and these divisions merge into one another and expresses as the following:

在完整的身體法則和食物成分中,這三種特質 被認為是最重要的︒一個人應該努力提高最優的特 質(Uttama gunas),而減少中等的和較低等的特 質︒在這些特質中,高貴的悅性特質創造了四面梵 天(Fourfaced Brahma)和其他的天神(Devathas), 中等特質造就了人類以及包括螞蟻和昆蟲在內的所 有生命形式︒而低等特質是諸如石頭、沙子、樹木、 水等非動物(Inanimates)的源頭︒這三個特質每 一個又進一步分化成三種特質,而這些分支又彼 此結合,其表達如下:

These nine gunas in turn combine with each of the three primary gunas to form the following:

這九種特質轉而又與三種主要特質組合,形成 以下組合形式:

These 27 gunas manifest as superior or inferior nature of the above mentioned Devatas, humans and animals, and inanimate objects. Of these, us human beings in the nature of Rajasic beings having Sattvic qualities, should strive to develop all Sattvic qualities. For this purpose, it is quite essential for us to know the advantages and disadvantages of the Sattvic related Thamasic food objects that are grains and plants/herbs(gandha mooladi thavarangal) which constitute our food.

這 27 個特質表現為上文提到的天神(Devatas)、 人類和動物,以及非生物物質的高等或低等性質︒ 其中,我們人類歸屬於動性生物本質並同時擁有悅 性特質,應當努力發展所有的悅性特質︒為了這個 目的,我們很有必要了解與悅性相關的惰性食物的 優缺點,包括穀物和植物/草藥(Gandha Mooladi avarangal),它們構成了我們的食物︒

RICE PUDDING PANCAKES HINDU BREAD

米饭 布丁 煎饼 印度 包

作碎米饭 ——沥除淀粉

Small Rice or Broken Rice - 1 padi 短粒米或碎米 Soak the small rice in water for 1 Naazhigai, wash well and drain the water.

將碎米在水中浸泡分鐘,洗淨,瀝乾水份︒

Water - 3 padi 淨水

Take 3 padi of clean water in a 5 padi water capacity pot and heat it. When the water starts to boil, add the drained rice. Stir the rice well with the boiling water. Cover the pot with a lid.

在容量至少為**5 padi 的鍋中,加入3 padi **淨水後加熱︒當 水開始沸騰,加入瀝乾的米︒將沸水與米攪勻︒蓋上鍋 蓋︒

Few minutes later, when the rice and water are boiling together, stir it. Once the rice is ¾th cooked, mix well again.

幾分鐘後,當米與水一起沸騰時,攪拌︒當米飯¾分熟 時,再次悉心攪拌︒

Then cover the mouth of the pot with a damp cotton cloth, remove the pot from the firewood stove, drain the starch completely and mix the rice well. Now place the rice again on live-smokeless coal (from burnt firewood) for 5 minutes and remove it from the stove.

將鍋用蒸屜布蓋住,完全瀝除米水中的澱粉,將米飯拌 勻︒其後將飯置於(燃木而成的)活熱炭上燜5分鐘,然後從灶上移開︒

Note: ¾th cooked rice means : the rice will be soft upon touching and at the same time white steam emanates from the mouth of the pot. 注:¾熟是指:米飯的觸感柔軟,並且同時鍋口冒白色蒸氣︒

米

作碎米饭 ——免沥淀粉

RICE saadam

米

This rice is suitable for those who eat only once a day. For others it will cause indigestion.

適宜那些一日一餐的人︒於其他人此飯易引起積食︒

Small Rice or Broken Rice - 1 padi 短粒米或碎米 Soak the small rice in water for 1 Naazhigai, wash well and drain the water.

將碎米在水中浸泡約1 Naazhigai,洗淨,瀝乾水份︒

Water - 2 padi 淨水

Take 2 padi water in a 4 padi water capacity pot and heat it. When the water starts to boil, add the drained rice. Stir the rice well with the boiling water.

在容水量4 padi的容器中,加入** 2 padi**的淨水並加熱︒當 水開始沸騰,加入瀝乾的米︒將沸水與米攪勻︒

Cover the pot with a lid. Few minutes later, once the rice and water starts boiling, stir well again and cover. Check if the rice is ¾th cooked just as in the previous rice recipe. Then remove from the firewood stove and mix it well.

蓋上鍋蓋︒數分鐘後,當米與水開始沸騰,再次攪勻,蓋 上鍋蓋︒依前一譜的方法來察看米是否已煮至¾分熟, 然後從柴火爐上取下,拌勻︒

Now place the rice again on live coal (from burnt firewood) for 5 minutes and remove it from the stove.

此時將米飯置於(燃木而成的)活炭上燜5分鐘,再從灶

米

作长粒米饭 —— 沥除淀粉

Big Rice - 1 padi 長粒米

Soak the big rice in water for 10 minutes, wash well and drain the water.

將長粒米在水中浸泡10分鐘,瀝乾水份︒

Water - 3 padi 淨水

Take 3 padi of clean water in a 5 padi water capacity pot and heat it. When the water starts to boil, add the drained rice and cook it as it is described in the 1st Rice recipe.

在容水量為5 padi 的鍋內倒入3 padi 淨水並加熱︒一旦水 開始沸騰,放入瀝乾的米,依照第1道食譜的方法烹煮 米飯︒

RICE saadam

米

作长粒米饭 ——免沥淀粉

RICE saadam

This rice is of the same nature as of the second rice recipe. 這種米飯的性質與第**2 道食譜中的一樣︒

Big Rice - 1 padi 長粒米

Soak the rice in water for 10 Minutes, wash well and drain the water.

將長粒米浸泡10分鐘,洗好,瀝乾水份︒

Take 2 padi water in a 4 padi water capacity pot and heat it. When the water starts to boil, add the drained rice and cook it as it is said in the 2nd Rice recipe.

在容水量為 4 padi 的容器內放入 2 padi 的淨水並加熱︒一 旦水開始沸騰,放入瀝乾的米,依照第2道食譜的方法 烹煮米飯︒

RICE saadam

米

作杂米饭

Mixed Rice - 1 padi 混合米/雜米***

Soak the rice in water for 30 Minutes, wash well and drain the water.

將雜米在水中浸泡 30 分鐘,洗淨並瀝乾水份︒

Water - 3 padi 淨水

Take 3 padi of clean water in a 5 padi water capacity pot and heat it. When the water starts to boil, add the drained rice and cook it as it is said in the 1st Rice recipe.

在容量為 5 padi 的容器內,加入 3 padi 淨水並加熱︒當水 開始沸騰,放入瀝乾的米,依照第**1 道食譜的方法煮米飯︒

作新米饭

New Rice - 1 padi 新米 Wash the rice well and drain the water. 淘淨米,瀝乾水份︒

Water - 3 padi 淨水

Take 3 padi of clean water in a 5 padi water capacity pot and heat it.When the water starts to boil, add the drained rice and cook it as it is said in the 1st Rice recipe.

在容水量為5 padi的容器內放入**3 padi 淨水並加熱︒當水 開始沸騰,放入瀝乾的米,然後依照第1 道食譜的方法烹 煮米飯︒

New rice has a tendency to overcook and become like a pudding. To avoid this, soak the rice for 15 minutes in warm water (water heated just until steam starts to arise). Drain this water and then add the rice into the boiling water. Also instead of soaking the rice, some others wash the rice in normal water, drain and add ⅜ spoon of ghee before putting the rice into boiling water. By doing so, the rice does not get overcooked. 新米易過熟而呈布丁狀︒為防糊飯,先將米在(水蒸氣刚 開始升起的)溫水中浸泡15分鐘︒瀝乾水份再加入沸水裡 煮︒也有人不浸米,而用普通水淘米,瀝乾,在加入沸水 前,和入⅜ 匙酥油︒依以上方法可使新米飯不會煮得過於 熟糊︒

米

This rice is of a slow digestive nature. It counteracts the excess gas in the body. When consumed in limited quantities daily, it provides strength to the body. It is highly beneficial to obese individuals and those suffering from Diabetes.

此飯性有慢消化的性質︒可以消耗體內多餘氣體︒每日適 量食用可為身體提供力量︒ 於糖尿病患者與過胖者頗有 助益︒

麦碎饭

Take 1 padi of clean water in a 2 padi water capacity pot and heat it. When the water starts to boil, Add 1½ palam ghee in the boiling water . Add ½ padi of Wheat Grit Rice in boiling water and Stir well, cover it with a lid. Few minutes later, stir well again, check if the rice is ¾th cooked; then remove from the firewood stove and mix it well.

在容量為**2 padi 的容器內放入1 padi 水︒當水開始沸騰,

Now keep the rice covered on live coal (from burnt firewood) for 5 minutes. It can then be served. 此時將飯置於(燃木而成的)活性炭上,蓋著蓋子燜 5 分 鐘︒隨後即可盛用︒

麦

饭

RICE saadam

粟米或小米饭

Foxtail, Little or Kodo Millet (any one of these) - ½ padi 粟米/小米/鴨乸草 *(*任選一樣) Clean the millet by pounding and winnowing. 舂搗篩揚小米︒

Water - 1¼ padi 淨水

Take a 2 padi water capacity vessel and boil 1¼ padi of water in it. Add the cleaned millet to the boiling water and stir. Close it with a lid. Check if the millet is ¾th cooked; then remove from the firewood stove and mix it well.

用一個能装 2 padi 的容器盛1¼ padi 水,煮沸︒加入乾淨小 米,攪拌︒蓋上鍋蓋︒當米¾分熟時,從爐灶上取下並攪 拌均勻︒

Now keep the millet covered on live coal (from burnt firewood) for 5 minutes. It can then be served. 把蓋上蓋的小米飯在(燃木而成的)活性炭上燜5分鐘︒ 隨後即可盛用︒

Amongst these, whole unhusked little millet can also be boiled, then made into rice and cooked, just as rice prepared from boiled paddy.

粟

Clean the corn by pounding and winnowing. Remove and place it in the Ural (large pounding mortar). Then sprinkle padi Pound it well. Then separate the grits and flour using a sieve. If there is whole corn in the grits, take that alone and pound again using padi water and repeat the process till there is no whole corn left. Now separate the grits and the flour.

Take 2 padi of water in a 3 padi water capacity vessel and boil it. Add the corn grits when the water starts to boil, mix well and cover the pot.

After a few minutes, When the grits are ¾th cooked, add the flour and stir. Care should be taken to see that no lumps are

原料 玉米 淨水 Corn Water 1 padi 3 padi Ingredients

Ural 搗穀臼

formed. Stir it twice or thrice every 2 minutes. Then keep the rice or pudding on the live coal (from burnt firewood) for half an hour. Stir again, remove from the stove and serve.

There is also the practice of grinding the corn in a hand stone grinder into grits and flour, and then cooking it.

hand stone grinder 手磨石盤

Pearl Millet Flour - 1 padi 珍珠粟粉 Beat and pound the pearl millet until the husk is separated and remove the husk by winnowing. Just as corn is pounded into grits and flour by sprinkling water, do the same for this too. 舂搗珍珠粟直至外殼剝落,揚穀去殼︒像製玉米麵一樣,

Take 2 padi of water in a 3 padi water capacity vessel and boil it.

Mix grits and flour together without lumps and add this to the boiling water. Continuously stir until the grits are ¾th cooked. Then remove the vessel from the fire from the firewood stove and place on the live coal (from burnt firewood) for about one hour. Stir again, remove from the stove and consume.

丁

puding Kali

Finger Millet - 1 Padi 穇子

Dehusk the finger millet by beating and pounding it and then winnowing, to separate the husk from the grain. Grind it into a fine flour, measure as mentioned above and keep aside.

Water - 2 padi 淨水

Take 2 padi water in a 3 padi water capacity pot and heat it. When the water starts to boil, transfer ½ padi water into another pot. Put the ground flour into the boiling water, without mixing; place a 2 muzham long (approx. 3 feet) Kali thuduppu (large wooden spatula like - refer glossary) in its center. Keep dipping this in and out repeatedly every 2 minutes.

当从 Kali thuduppu(木铲)滴下来的水开始变稠时,为 防止锅摇晃,将Kali kavai kol(丫型杈)的分支架住锅颈 并用一只脚抵住锅底︒双手紧握Kali kavai kol(丫型杈), 连续搅拌5分钟,刮锅沿内壁,不让穇子面在任何一处结 块︒倒些放在一旁的净水并搅拌,令其煮3-4分钟︒

当粥开始浓稠凝膏,倒入剩余的 水,再次搅拌后放置4-5分钟︒察 看穇子面是否煮熟,可用水沾湿手 掌,从锅中取出一点稠面搓成球︒ 如果面球不黏手,将锅从柴火炉上 移开︒

在稠粥布丁里添入粗蔗糖可制成甜布丁︒该做法是将5 palam粗蔗糖磨粉后加入沸水中︒糖溶化后,倒入穇子粉︒ 若需亦可添加¼ Ru.wt豆蔻粉︒煮好后,为防布丁凝成坚 石状,将其揉成芒果大小的球并放入水中保存︒

通常在班加罗尔、迈索尔、库格,还有一些塞勒姆区的乡 镇,如霍苏尔和腾甘尼可泰,会制作这种穇子布丁︒

取上述任何一种谷½ padi,去壳,碾磨成粉,放在一边︒

在谷粉中加入⅛ palam盐︒

将谷粉与沸水揉合均匀,静置1小时︒

再次揉面,分成几个芒果般大小的面团,用手掌按压Appala-palagai(擀面板)上或盘里的面团,将其压成一 稻穗宽的薄圆饼;或用Appala-kuzhavi(擀面杖)将面擀开︒

架好柴火炉上的Dosai kal(多萨锅) 或Tagattai-aduppu(炭炙炉),锅一 热,就将薄饼放上锅,令其烙烤︒ 当饼色泛红,翻个面︒烙好后取 出,在热炭上炙烤面饼外沿︒

重复以上步骤烙烤全部面饼︒也可在饼中加入粗蔗糖︒ 这样做时,将3 palam粗蔗糖溶于沸水,和面时加入面中 揉匀︒此饼可配Kootu(炖蔬菜和扁豆)、Kuzhambu(酸 辣汤)或凝乳同食︒

注:为避免面饼 黏在板上,可以在擀饼时在面板上撒些干面粉︒

麦

原料 麦碎或小麦粉 盐 粗蔗糖

细小麦碎或小麦粉 - ½ padi

盐 - ⅜ palam

酥油 - 1½ palam

混合均匀上述原料,加入适量的水,揉成均匀的面团︒ 然后将面团静置1小时︒之后,再次均匀揉面,搓成一长 条光滑的面棒,再分成几个柠檬大小的面团︒在Appalapalagai(擀面板)和 Appala-kuzhavi(擀面杖)上撒上干面 粉︒取一面球,在面板上将其擀成半稻穗宽的薄圆饼︒

将陶泥、石制或者铁制的多萨饼锅架在燃着小火的柴灶上,擀好的面饼放入锅中︒一旦饼轻微鼓起/膨胀,翻面︒烙烤至饼面微微泛红而无焦糊,便从锅中取出︒在 热炭上炙烤面饼外沿后放置一旁︒依法炮制其余面团︒

也可以用手掌把面团压平的方式做这些面饼︒日常中,面 饼是与少量酥油一起食用的;2 palam或4 palam的酥油与 等量净水一起烧煮,饼一熟就涂上油,然后一层一层地叠 在一起︒这样,吃的时候饼会保持软嫩︒

此饼可与咸辣味菜肴如Kootu(炖蔬菜和扁豆)、Kuzhambu (酸辣汤)、小扁豆,或者与甜味食品如糖、芒果或香蕉 等一起食用︒

印度斯坦族人制作他们的主食 —— 软若海绵的面包,会 添加一种称之为khameer的酸味发酵料︒这种酵母有一两种备制方法:

取2个可盛½ padi水Pudhu kalayam(新碗)︒将其中 一个悉心洗净︒在其底座涂上1 Ru.wt蓖麻油,将碗盛满水 并加热︒当水开始沸腾时,倒掉,然后再装满水,然后如 同以上的方法加热︒煮沸后,将其从炉中取出︒当此水到 达适于洗澡的热度时,加入2 Ru.wt鹰嘴豆瓣,然后用另 一个碗盖住碗口,让两个碗的口相互贴合,盖紧︒将碗置 于柴火炉的炭灰上5 jaamam(即15个小时)︒5 jaamam后,可以觉察到发酵气泡和酸味︒

将这酸水与½ padi小麦粉混合︒用水清洗浸泡的鹰 嘴豆瓣后,加入小麦粉中揉匀︒让揉好的面团静置3-4 naazhigai︒这样,面团就会发酵为khameer(酵母)了︒用 这种方式做面团时,若麦粉的量为40 Re. wt,那么发酵混 合面应为1 Ru.wt︒

取用多少量的酵母,应以同量的普通面粉添入剩 余的酵母中并置放一处︒这样,通过每天以普通面粉更替 用过的酵母面,就可以随时备用酵母︒在这个酵母开始变 干的阶段,用鹰嘴豆瓣(如前所述)准备发酵液并与面团 混合︒

依照第一种酵母制作法中提到的方式,在水中加入鹰 嘴豆瓣时,另加3 palam糖或Naattu chakkarai(粗蔗糖)︒ 其余步骤依照之前的酵母配方进行操作︒

使用鹰嘴豆瓣,依照此食谱中的方法一,制备发酵混 合物;加入1¾ Ru.wt酸凝乳、15 Ru.wt小麦粉/麦碎、甜茴 香籽,混合均匀,放入布上,然后松松系好并挂起来︒

每天察看面团是否膨胀,一点一点地加入面粉︒使用 这种酵母可依照前一种方法所述︒但不可过度发酵,应保 持在适恰的发酵阶段︒

原料 小麦碎或小麦粉 酵母 盐末

小麦粉/细麦碎 - ½ padi

酵母 - ½ palam

盐末 - ¼ palam

将上述原料和水混合,揉成面团︒将面团放置在温暖的环 境中2小时,令其发酵膨胀后继续揉,揉好后将面团分成 几个重量为2 palam(70克)的面球︒像之前饼谱所述,擀 出1稻穗宽的面饼,然后将其置于湿布上,再用另一块湿布 盖住,放置半小时︒如前所述,将面饼放在石/陶/铁制 的平底锅上烤,用勺的末端在饼中心戳3 - 4下︒当面饼开 始如前所描述的那样鼓胀起来时,翻个面︒饼烤熟后,从 炉中取出︒实际操作中,在翻面饼的同时要洒上酸酪乳︒ 此面饼也可以在Pon-aduppu(饼坑炉,如Tandoori瓦烤 炉)或Koondu-aduppu(砖窑灶)内烤制︒

用Pon-aduppu饼坑炉烤饼,不应把面团揉成圆形,而是将湿布折叠成4-5折并制成圆形饢枕(Naandle),将面团放在枕托上用手掌 压平,再用手指在面饼中间戳3至4个孔︒ 就像在Pon-aduppu饼坑炉的内壁上轻拍牛 粪饼一样轻拍面饼︒几分钟后,在饼上洒 一些酸酪乳︒饼烤熟而泛红时,用长柄 钩按住,再用一个饼铲掀开饼的边缘, 在炉内挪移烘烤,以吸收燃炭热量,然 后将饼从炉中取出,放置一边︒炉壁 可同时烤4个或更多面饼︒

在长、方和高外型像块巨砖的Koondu-aduppu(砖窑 灶)内烤制面饼:将备好的面团制成的球状面团,放入Roti-kinnam(饼模)中,并与模具一起放入Koondu-aduppu 内︒当饼受热膨胀时,使用饼铲将之全部放入炉底,确保 饼面相互不黏连︒用铁板关上炉门︒15至20分钟后打开炉 门,察看饼色是否泛微红︒若如此,便可从炉火中取出用 之︒依Koondu-aduppu内部可用空间,可同时放置多个模 具︒(欲了解更多炉灶厨具信息,请参阅书后图录︒)

在Pon-aduppu(柴木饼坑炉)内的圆形面饼也可以在Koondu-aduppu(砖窑灶)内烤制︒反之,Koondu-aduppu内的长条或方形饼也可以在Pon-aduppu中烘烤︒

注:想要备制 特定形状的饼或饼干,可用锡纸制作相应形状的模杯︒实践中也使 用字母或不同形象来塑造饼模内壁︒

牛奶 - ½ padi

酵母- 1¼ palam

将二者轻柔混合︒

浓缩奶油 - 5 palam

细小麦碎(粗粒小麦粉) - ½ padi

盐 - ¼ palam

均匀混合浓缩奶油、小麦碎和盐,与步骤1的牛奶酵母和 在一起︒揉拌成柔软的面团︒将面团静置一段时间(面发 酵膨大后),分别做成柠檬般大小的面团,然后擀成半稻 穗宽的薄饼︒

凝乳 - veesam padi

牛奶 - veesam padi

些许酸酪乳

将二者搅拌在一起︒将此涂抹在每一个擀好的面饼上,并将面饼像上述那样置于湿布上

原料 牛奶 酵母 濃縮奶油 細小麥碎(粗粒小麥粉) 鹽 凝乳 些許酸酪乳 Milk Khameer Clotted Cream from Milk Fine Wheat Grits (Semolina) Salt Curd some Sour Buttermilk Ingredients

Roti Roti

before, and cover with another damp cloth. Keep this closed for 1½ Naazhigai (36 minutes). When the Roti puffs up, make 2-3 holes in the center of the Roti just as in the previous Roti recipe.

Pat the Roti on the inner walls of the Pon-aduppu and till it cooks and turns slightly reddish, sprinkle some sour buttermilk frequently. When the Roti puffs and turns reddish, expose the edges of the Roti to the heat of the live coal, remove from the stove and use.

Roti Roti

Tapioca - ½ veesai 木薯

Fine Wheat Grits (Semolina) - 7 palam 小麥碎

Powdered Salt - ⅛ palam 鹽末

Roast the tapioca on hot ash (from the burnt firewood) until it is properly cooked. Once it cools down, peel the skin. Mix this with wheat grits and salt, add the required amount of water and knead to make a tight dough. Make small balls out of the dough. Place the small balls on the rolling board and roll them to make Rotis. Cook these on the Dosa-pan just as the other Roti recipes and use it.

Similarly, this Roti can also be made using vegetables and tubers like pumpkin, raw banana and potato which have Madhura rasa (sweet flavour). It"s important to roast or steam the vegetables, remove their skin and mix with the Rava (fine wheat grits) before making the roti. 同樣,也可以用蔬菜和塊莖,如用具備Madhura rasa(甜 味)的南瓜、生香蕉和馬鈴薯,來烤製這種餅︒重點是 在製作烤餅前,要先蒸烤備好蔬菜,將其去皮,然後與Rava(細小麥碎)混合︒

菜薯饼

原料

木薯 細小麥碎(粗粒小麥粉) 鹽末 Tapioca Fine Wheat Grits (Semolina ) Powdered Salt

Ingredients

pancake adai

Kushka dishes are prepared in an exciting and fun way. It is eaten with curd, milk, and sugar as accompaniments. Accompaniments like rasam (spicy soup), kootu(vegetable and lentil stew) and kuzhambu (broth) which have salty, sour and spicy flavours will not suit this dish. The rice should not be mushy or chunky. It should be like sundal such that therice grains dont stick to the fingers.

Select a good variety of jasmine when it has just bloomed and pluck out the tender green stem. Tie the remaining flowers into 4 bunches (using a thin muslin cloth) and tie a knot. 挑選優良品種的剛開的粉紅茉莉或冬茉莉,去掉綠色的 莖︒把花分成4份,分別用細棉紗紮好︒

Water 淨水

Take the water in a vessel and heat it. Let it boil. Tie a thin cloth on the mouth of a Bogini vessel (cylindrical wide mouthed vessel, not too deep). Place one of the jasmine bunches on the cloth. Pour upto 2 ladles full of water on the jasmine bunch while continuously turning the bunch around such that the hot water falls on all sides of the jasmine bunch. Place the other jasmine bunches on the bogini and follow the same process for all the 4 bunches. Then keep this fragrant water covered separately.

淨水倒入一容器內加熱︒將一薄紗平敷於Bogini(直筒寬口甑,不可過深)的器沿︒將一包茉莉花放在 薄紗上︒澆2滿勺熱水在花上,同時不斷轉動,使水滾落 入花包各處︒4包花皆依法澆製︒然後將這份芳香花水單 獨蓋好︒*

Small Rice 短粒米

Wash and clean the small rice with water. Drain the water completely.

Water 淨水

Take the water in a 2-padi water capacity vessel and heat it. When it starts to boil, put the cleaned rice, stir it and close it with a lid. After some time When the rice has half cooked, pour the fragrant water onto the rice and mix it. 在2 padi容量的容器中煮淨水,當水開始沸騰,放 入淨米,攪拌並蓋上蓋子︒米飯半熟後,將芳香水倒在米 飯上並攪拌︒

RICE kushka

香

Tightly tie a clean and white cloth on the mouth of the vessel in which the rice is cooking. Then using a similar vessel or a plate, cover the mouth of the vessel such that no vapour escapes from the vessel. After 2 or 3 minutes remove the vessel from the burning firewood stove and place on the live coal which does not have smoke, for sometime. It is now ready to be served. 將一塊乾淨的白布緊緊繫在飯器口上︒然後使用類似容器 或盤子蓋住器口,使蒸氣不會逸出︒2或3分鐘後,將飯 器從燃柴灶移置到無煙活炭上,燜一段時間︒此時即可 盛用︒

RICE kushka

香

Good Quality Rice 優質米 Wash and clean the rice with water. Drain the water completely. 用水淘清米粒︒瀝盡水份︒

Thick Curd 濃稠的凝乳

Pour this into the washed rice and mix well. Wash the rice again with water and drain the water. Again pour curd into the rice, mix well and leave it aside for 1½ hours. Once again, wash the rice with normal water and drain water. 將凝乳倒入洗好的米中,攪拌均勻︒再用水清 洗米並瀝乾水︒再一次將凝乳倒入米飯中,攪 拌均勻,靜置1個半小時後,用淨水清洗米並瀝乾水︒

Water 淨水 Milk 牛奶

Mix these 2 together, heat it in a non-oxidising vessel. When it boils well and reduces to half its volume, add the washed rice into it.

Powdered Salt 鹽末

Mix it into the rice nicely and close the vessel. Once the rice is half cooked, spread it out on a clean white cloth and drain the

RICE kushka

香

RICE kushka

water out. Once again, take another non-oxidising vessel and place it on the stove and put the rice into it.

Sprinkle the milk on the rice keeping the stove on very low flame and cook the rice. Once the rice blossoms like a flower (soft),

Ghee 酥油

Check for ghee which has a good aroma, pour it on the rice and stir well. Leave the vessel on the heat of the live coal (from the burnt firewood) for a few minutes. The rice is now ready to be used.

香

Rice 大米 Wash and clean the rice with water. Drain the water completely. 用水淘清米粒︒充分瀝乾水份︒

Water 淨水

Take the water in a non-oxidising vessel and heat it. When the water is boiling, add the washed rice and close the vessel. When the rice is half cooked,

Salt 鹽末 powder the salt and add it to the rice. When it comes to a boil, 磨鹽成粉,加入米中︒至米沸騰時,

squeeze out the juice of the lemon and add the juice to the rice. Subsequently add curd and ghee one after the other to the boiling rice and stir. After a few minutes, when the rice is completely cooked, Spread the rice on a clean cloth and squeeze out all the water and keep the rice aside.

RICE kushka

香

New Mud Pot 個新的泥瓦鍋 Milk 牛奶

Take a new mud pot, wash it well inside and outside and keep it on the stove. Then sprinkle the milk on all sides of the pot inside . When the milk has condensed, When the milk has condensed, put the rice which was previously drained and kept. 取一新泥瓦鍋,裡外都清洗乾淨,置於柴火爐上︒將牛奶 灑在鍋內四壁︒當牛奶濃稠,加入一旁先前瀝乾的米飯︒

Milk 牛奶

Sprinkle or pour the milk on the rice and stir it well. Keep it covered such that vapours don't escape out. During this process the flame should be kept low. After a few minutes when the rice is cooked completely and becomes like a flower, take it out and use.

RICE kushka

香

Rice 大米

Wash and clean the rice with water. Drain the water completely and let the rice soak for some time.

Ghee 酥油

Pour this in a frying pan and heat it. When the ghee is heated, put the soaked rice in it and roast it until it turns slightly reddish. 將酥油放入煎鍋中加熱︒倒入浸潤過的米,翻炒至泛紅︒

Water 淨水 Pour this in a 2 padi water capacity vessel and heat it. After it boils, add the roasted rice and stir. Lower the flame of the stove, check for the right

consistency and remove from the stove. Place the vessel for 5 minutes on the heat of live coal (from burnt firewood). Transfer the rice on a Kalaya Tambaalam (Lead-coated plate). 將¾ padi水倒入2 padi容量的容器中燒,煮開後加入炒好 的米飯並攪拌︒把爐子的火關小,察看稠度是否合適並 從爐子上拿走︒將容器置於(燃木而成的)活熱炭上5分 鐘︒將飯盛到Kalaya Tambaalam(塗鉛盤)上︒ Kalaya Tambaalam 塗鉛盤

香

饭

RICE kushka

Sojji and Pancake Or Breads (Sojjigalum avaipondra adai alladu Rotigalum)

Sojji rice is prepared among Brahminutes who are unable to fast on days like Ekadasi instead of rice. This is frequently used by Madwars in Karnataka and Maharashtra. This is also called usali. In order to prepare these sojjis and dishes like pachadi (yogurt with vegetables), rasam (spicy soup), Kuzhambu (broth) and vegetable (curry) which are explained ahead, seasoning is necessary. Method to prepare the seasoning is explained below.

娑季饭和薄饼或煎饼

Ghee/Sesame Oil 酥油/芝麻油 Heat this in either a Vaanali (frying pan) , Irambu karandi (iron ladle) , mud pot or a non-oxidising vessel, until the "Sora Sora" sound stops. 在Vaanali(煎鍋)、Irambu karandi(鐵勺)、泥鍋或耐氧化的容器 中加熱,直到「Sora Sora」的濺 射聲停息︒

Red Chilies 乾紅辣椒 Remove the stalk of the chillies and cut the chillies into small pieces and put it in the heated ghee or oil. After it is half cooked, 乾紅辣椒去莖,切成小片,投入 熱酥油或芝麻油中︒烹至半熟︒

Split Black Gram/Urad Dal and Mustard Seeds*

put these along with the half cooked chillies and mix them and keep on the stove until the "Sada Pada" (sputtering sound) sound stops. Then remove it from the stove and add it to the respective dish and mix it well.

Ghee/Sesame Oil Red Chilies Split Black Gram/Urad Dal Mustard Seeds*

原料

Seasoning

调

味

料

Vannali 煎鍋

Karandi 大勺

Alternatively, if other ingredients are to be added to the seasoning, it can be done. Sometimes, Asafoetida and curry leave are also added. For this, they should be added after the sputtering sound of the mustard Seeds stops.

While preparing the seasoning, Many of us add the chilli, Split Black Gram and mustard Seeds together into the half heated oil, and remove it even before the Sadapada(sputtering) sound stops thinking that the seasoning is done and add it into the dishes. By doing so, the half cooked ingredients of the seasoning creates various ailments in our body in addition to spoiling the taste of the dish. Hence, it is important to prepare the seasoning as said above.

Seasoning

调

味

料

This dish can also be called rice made from roasted rice. This is eaten by people who are sick and unable to fast during Vratam (fasting) days. This controls gastritis, vomiting, fever and diarrhea.

Small Rice 碎米/短粒米

Put little by little in a frying pan and roast until it turns sandy in color.

Water 淨水

Pour this in a 5 padi water capacity vessel and heat it. As soon

as it starts to boil, wash the roasted rice and drain the water, and add it to the boiling water immediately. Refer to the procedure of recipe number one for plain rice and do the same. 將其倒入5 padi容量的容器中並加熱︒水一旦沸騰,將 炒好的米飯洗淨,瀝乾水份,即刻倒入沸水中︒依照第 1道食譜的方法烹製米飯︒

RICE sojji

娑

季

Seasoned Sojji (Taalida sojji) 调味娑季饭

原料

RICE sojji

季

Small Rice 碎米

Put little by little in a frying pan and roast until it turns sandy in color.

Ghee 酥油 Take this in a 5 padi water capacity in a non-oxidising vessel, and heat it. As soon as the ghee is hot, 在5 padi容量的耐氧化鍋中倒入酥油並加熱︒

Red Chilli - ¼ palam 乾紅辣椒 Split Black Gram/Urad Dal - ½ palam 印度黑豆瓣 Mustard Seeds - ¼ palam 芥菜籽 Prepare the seasoning as mentioned in recipe number 22. As soon as the seasoning is ready, 依照第22道食譜的烹製方法,以上述食材製成調味料︒ 調料一旦備好,

Curry Leaves - ⅛ palam 咖哩葉 Add this in the prepared seasoning and as soon as the "sada pada"(crackling ) sound stops, pour 2 padi water to this. 將咖哩葉加入製好的調味料︒ 當「sada pada」的飛濺聲 停息時,倒入2 padi 水︒

Turmeric Powder - ⅛ Ru.wt 薑黃粉 Add this into the water. After a while, when the water begins to boil , wash the roasted rice and drain the water. Add it to

the boiling water, stir and keep it covered. After few minutes, check whether the rice is ¾th cooked.

Powdered Salt - ½ palam 鹽末 Add this to the boiling sojji and stir it with a ladle. Place the vessel on the heat of live coal (from burnt firewood).

Ghee - 2 palam 酥油 Heat it in an iron ladle or pan and after it is fully heated, 在鐵勺或鍋中熱酥油,油熱燙後,

Pepper - ⅛ palam 胡椒 Cumin Seeds - ⅛ palam 孜然 add these to the heated ghee and deep fry it. 將料加入油中炸︒

Asafoetida - 2 ku.w t 阿魏膠 Remove from the stove and immediately add asafoetida - 2 ku.wt to the pepper and cumin. 從爐子上取下,立即在胡椒和孜然中加入阿魏膠︒

After the Asafoetida is deeply fried, remove the asafoetida and add the Pepper and Cumin Seeds alone, along with the ghee into the sojji. Mix it well. Place the vessel on the heat of live coal (from burnt firewood) for 5 minutes. Remove it from the heat and use it.*

RICE sojji 娑 季

Small Rice - ¾ padi 碎米 Put little by little in a frying pan and roast until it turns sandy in color.

Roasted Moong Dal/Roasted Petite Yellow lentils - ¼ padi 煨焙過的孟恩豆/ 煨焙過的小黃扁豆 Mix this with the roasted rice and do as said in Recipe number 24. 按第24道食譜所述的方式烹製豆子與炒過的碎米︒

Note : Whenever roasted moong dal/roasted petite yellow lentils is mentioned in the ingredients of any recipe, moong dal should not be roasted directly, instead whole lentils should be roasted properly (until it turns reddish in color and gives aroma), broken/split and made as dal and then used. Dal prepared in this method will be tasty and aromatic.

Ingredients

RICE sojji 娑 季

Rice - ¾ padi 大米 Moong Dal/Petite Yellow Lentils - ¼ padi 孟恩豆/小黃扁豆 Roast these as in Recipe number 25, then mix them together and keep aside.

Grated Coconut - 10 palam 椰絲 Water - 2 padi 淨水 Put the coconut in an Ammikkal (flat grinding stone),sprinkle some water and grind the coconut into a butter-like consistency.

Dissolve this in 2 padi water, filter this, squeeze the fibre and extract the coconut milk alone.

Ghee - 5 palam 酥油 Pour this ghee in a 5 padi water capacity bronze vessel or a non-oxidising vessel and heat it.

RICE sojji 娑 季

Red Chilli - ¼ palam 乾紅辣椒 Split Black Gram/Urad Dal - ½ palam 印度黑豆瓣 Mustard Seeds - ¼ palam 芥菜籽 Prepare the seasoning as mentioned in recipe number 22. As soon as the seasoning is ready,

Curry Leaves - ⅛ palam 咖哩葉 Add this in the prepared seasoning and as soon as the "sada pada"(crackling) sound stops, pour the prepared coconut milk into this.

Turmeric Powder - ⅛ Ru.wt 薑黃粉 Add this into the coconut milk. When the coconut milk begins to boil , wash the roasted rice and dal, and drain the water. Add it to the boiling coconut milk, stir and keep it covered. The further procedure and required ingredients are the same as in recipe number 24.

RICE sojji 娑 季

RICE sojji 娑 季 饭

Rice - 1 padi 大米 Roast this little by little in an iron frying pan until it turns into a sandy color. Soak this in warm water. After it has soaked well,

Ghee - 6 palam 酥油 Pour this in a 5 padi water capacity pot and heat it. When the ghee is heated well, drain water from the soaked rice completely, add it to the ghee and stir. Immediately, 將其倒入 5 padi 容量的鍋中並加熱︒當酥油充分熱燙,將

Cumin Seeds - ¼ palam 孜然 Roasted Chilli Powder - ¼ palam 烤磨過的乾紅辣椒粉 Powdered Salt- 1 palam 鹽末 Turmeric Powder- ⅛ Ru.wt 薑黃粉 add all of these to the rice which is roasting in ghee. Then immediately, 將上述食材添入酥油炒米中︒隨即,

Grated Dry Coconut - 5 palam 乾椰絲 roast and powder this and add to the rice. Stir well. 烤脆椰絲後磨成粉末,添入米中︒拌勻︒

Divide this milk into 4 equal parts. Sprinkle one part on the rice, stir well and cover the vessel. After 5 minutes, once again do the same process and cover the vessel. Similarly sprinkle the milk all 4 times and stir it well. During this process the fire wood stove flame need not be high, instead the heat of the live coal is sufficient. Then remove it off the stove. 將牛奶分成4份︒取一份,撒在飯中,拌勻後蓋上蓋子︒ 5分鐘後,重複此操作並蓋上蓋子︒如此反複4 回︒這個過 程無需大火,活炭的熱量足矣︒然後從柴灶上移下︒

Ghee - 5 palam 酥油 Add this ghee in the sojji, stir it well and keep it on the heat of the live coal (from the burnt firewood) for 5 minutes. Then use it.

The cooking vessel and the ladle should be made from non-oxidising metals. 此過程所使用的鍋勺都應是耐氧化金屬所製︒

RICE sojji 娑 季

This sojji is a favourite dish of the Maharashrian people who live in the north. However, some people of Chennai and Tamil Nadu do not relish this dish. Before starting to prepare this dish, it is important to prepare the masala(spice mixture). Prepare the masala as per the following method.

Masala: 混合香料:

Coriander Seeds - 1¼ palam 香菜籽 Grated Dry Coconut - 2½ palam 椰絲 Cloves - ⅛ palam 丁香 Cumin Seeds - ⅛ palam 孜然 Royal Cumin Seeds/Caraway Seeds - ⅛ palam 葛縷子

RICE sojji 娑 季

Pepper - ⅛ palam 胡椒 Cinnamon - ⅛ palam 肉桂 Cannon Ball Flower - ⅛ palam 炮彈樹花 Cardamom - ⅛ palam 豆蔻* Asafoetida - veesam palam 阿魏膠 Red Chilli - ⁵⁄₈ palam 乾紅辣椒 Turmeric - ⅛ palam 薑黃 Except Royal cumin Seeds and Asafoetida, roast each of the

other ingredients separately with drops of ghee for each. Place the asafoetida on the live coal, and let it roast and puff. Then, add the royal cumin Seeds with it and powder it.

Small Rice - ½ Padi 碎米/短粒米 Wash the small rice and drain the water completely. Then add the masala powder and mix well.

Heat 2½ palam ghee in a non-oxidising pot and in which you can cook half padi (750gms) rice. Once the ghee is heated, put the rice which was mixed with masala in it. Stir well continuously for 5 minutes.

Salt - ¾ palam 鹽

Pour water into the roasted rice and stir it well. Once the rice is half cooked add powdered salt ¾ palam and stir it. Once the sojji is cooked ¾th, 加淨水入炒米中,攪拌均勻︒至米半熟,加 ¾ palam鹽末,

RICE sojji 娑 季

Ghee - 2½ palam 酥油 add this ghee in the sojji, stir it well and keep it on the heat of the live coal (from the burnt firewood) for a few minutes and use it.

Upma uppuma

米 糕

Ghee or Sesame Oil - 1½ palam 酥油或芝麻油 Red Chilli - ¼ palam 乾紅辣椒 Mustard Seeds - ¼ palam 芥菜籽 Split Black Gram/Urad Dal - ½ palam 印度黑豆瓣 Heat ghee or oil in a 2 padi water capacity pot . After it heats, up, prepare the seasoning as mentioned in recipe number 22 in either ghee or oil. As soon as the seasoning is ready, 在容量為2 padi 的鍋中加熱酥油或芝麻油︒油熱後,依照 第22 道食譜,以上述食材備製調味料︒

Curry Leaves - ¼ palam 咖哩葉 Shred the leaves, add it to the seasoning and stir it.

Water - ⅜ padi 淨水 Pour the water into the seasoning and let it boil, add ½ palam powdered salt into the boiling water. Then, 加入淨水,令其沸騰然後加入 ½ palam鹽末︒之後,

Old rice flour - ¼ padi* 陳米粉/舊黏米粉(需粗磨) Grated coconut - 5 palam 椰絲

Mix these two together and add it in the boiling water. Immediately stir and cover the vessel. After a few minutes, stir again and cover the vessel. Stir occasionally so that the upma does not burn at the bottom of the vessel. Check if it is cooked properly (it should be soft like a flower when touched and not as lumps) and remove the stove. Place the vessel on the heat of live smokeless coal (from burt firewood) and use it. 混合米粉和椰絲,放入鍋內沸水中,持續攪拌,蓋上鍋 蓋︒幾分鐘後,再次攪拌並蓋上容器︒不時攪拌,使米 粉不會在鍋底焦糊︒察看米粉熟度(觸感應如花朵一樣 柔軟而無結塊)並從灶上移開︒將容器置於(燃木炭化而 成)無煙活熱炭上,並用之︒

If Asafoetida is to be added, add veesam (¹⁄₁₆ ) Ru.wt asafoetida once the seasoning is ready, before adding water. 若要添加阿魏膠,在調味 料備製好後,添水之前加入 Ru.wt 阿魏膠︒

Upma uppuma 米

麦碎糕

原料 酥油 乾紅辣椒 芥菜籽 印度黑豆瓣 孜然 阿魏膠 咖哩葉 細小麥碎(粗粒小麥粉) 鹽 酸酪乳 Ghee Red Chilli Mustard Seeds Split Black Gram/Urad Dal Cumin Seeds Asafoetida Curry Leaves Fine Wheat Grits or Semolina i.e. Sooji Rava Salt Sour Buttermilk 2½ palam palam ³∕₁₆ palam ¼ palam ¹∕₁₆ palam 4 ku.wt ¹∕₁₆ Ru.wt ¼ padi ¼ Palam ⅜ Padi Ingredients

Split Black Gram/Urad Dal - ¼ palam 印度黑豆瓣

Cumin Seeds - veesam (¹⁄₁₆) palam 孜然

Asafoetida - 4 ku.wt 阿魏膠

Curry Leaves - veesam (¹⁄₁₆) Ru.wt 咖哩葉

Prepare the seasoning as mentioned in recipe number 22. As soon as the seasoning is ready,

Fine Wheat grits or Semolina i.e. Sooji Rava - ¼ padi

Salt ¼ palam 鹽

Sour Buttermilk - ⅜ padi 酸酪乳

Ghee - 2½ palam 酥油 Heat this in a pot that doesn't get oxidised and in which you can cook half padi rice. 在可容納 ½ padi 米並且耐氧化的容器內加熱酥油︒ Red Chilli - veesam (¹⁄₁₆) palam 乾紅辣椒 Mustard -3 veesam (³⁄₁₆) palam 芥菜籽 Upma uppuma米 糕

Add this to the seasoning, stir it. When the broken wheat becomes aromatic and roasts to a sandy color. Sprinkle powdered salt ¼ palam on the roasted fine wheat grits (semolina) and mix together. Pour ⅜ padi sour buttermilk little by little onto the roasting wheat grits using the left hand and continuously stir using a ladle in the right hand. After pouring all the buttermilk, remove the vessel from the firewood stove and

place it on the heat of live coal(from burnt firewood) for 5 minutes. Then use it.

This upma can also be prepared by using water in place of buttermilk. But it is best to use buttermilk. This buttermilk shouldn"t be too watery, but should be of medium consistency. 這道濃粥也可用水代替酪乳︒ 但最好用酸酪乳︒這裡的酪乳不能太水,要有中等稠度︒

Rice Grits Flour - ¼ padi 米碎粉 Put this in a non-oxidising vessel, 將其倒入耐氧化的容器中,

Powdered Salt- ¼ palam 鹽末 Sour Buttermilk - ⅜ padi 酸酪乳 Add both of these to the rice flour and nicely mix them together and keep aside.

Ghee or Sesame Oil - 1½ palam 酥油或芝麻油

Chilli (killu milagaai) - ⅛ palam 乾紅辣椒 Mustard Seeds - 3 veesam (³⁄₁₆) palam 芥菜籽 Split Black Gram/Urad Dal - ¼ palam 印度黑豆瓣 Curry Leaves - ⅛ palam 咖哩葉 Asafoetida - veesam (¹⁄₁₆) Ru.wt 阿魏膠 Using ghee, chilli, mustard Seeds, urad Dal, curry Leaves, prepare the seasoning as mentioned in recipe number 22. Remove the asafoetida from the seasoning and add the mixed rice grits flour. Immediately, Using a ladle or Thuduppu (large

Upma uppuma

原料 米碎粉 鹽末 酸酪乳 酥油或芝麻油 乾紅辣椒 芥菜籽 印度黑豆瓣 咖哩葉 阿魏膠 Rice Grits Flour Powdered Salt Sour Buttermilk Ghee or Sesame Oil Chilli (killu milagaai) Mustard Seeds Split Black Gram / Urad Dal Curry Leaves Asafoetida ¼ padi ¼ palam ⅜ padi 1½ palam ⅛ palam ³∕₁₆ palam ¼ palam ⅛ palam ¹∕₁₆ Ru.wt Ingredients

米

wooden spatula like) mix continuously so that the upma does not burn at the bottom of the pan. When the flour cooks and comes to a flower-like texture (soft like flower), remove it from the firewood stove.

The buttermilk used to mix with the flour should be sour and not be watery. If this dish is eaten hot, it will be very delicious. If needed, 2 palam grated coconut can be added to the butter milk while mixing it with rice flour. 用於和入米碎粉的酪乳應有酸味且不能太稀︒若此菜趁 熱食用,會非常美味︒如需可在酸酪乳與米碎混合時添入 2 palam 椰絲︒

Upma uppuma

Thuduppu 鏟

米

Ghee - ½ palam 酥油 Heat this in a frying pan, after it heated up, 在煎鍋中熱酥油,油熱後,

Upma uppuma

Broken Wheat/Wheat Grits (Bansi Rava) - ¼ padi 碎麥/細麥碎(粗粒小麥粉) Put this in the heated ghee and mix all four sides of the pan well, roast it until it turns into a sandy colour and emanates the aroma of roasted broken wheat. Then shift this into a plate and keep aside. Frying pan 煎鍋

米

Sour Butter Milk - ⅜ padi 酸酪乳 Take this in a lead coated vessel. Put the roasted broken wheat in this and mix.

Powdered Salt - ¼ palam 鹽末 Ghee - 2 palam 酥油 Add this also to the grits mixed in buttermilk. Then add 2 palam ghee in a frying pan. 鹽末加入與酸乳酪混合的麥碎中︒然後在煎鍋中倒入 2 palam 酥油︒

Red Chilli - ⅛ palam 紅辣椒乾 Mustard Seeds - ¼ palam 芥菜籽 Split Black Gram/Urad Dal - ¼ palam 印度黑豆瓣 Cumin Seeds - veesam ¹⁄₁₆ palam 孜然 Curry Leaves - ⅛ palam 咖哩葉 Asafoetida - veesam ¹⁄₁₆ Ru.wt 阿魏膠 Using these ingredients, Prepare the seasoning as mentioned in recipe number 22. As soon as the seasoning is ready, pour the grits and buttermilk mixture into this. Mix like Recipe number 31 - Saada vaanali uppuma and use it.

If this is consumed hot, it is delicious. Even otherwise, this dish is highly healthy for the body. Wheat grits can be used even without roasting, but using after roasting is best. 這道菜趁熱品嘗, 會十分美味︒即便不 熱,對身體健康也非常有益︒麥碎不經焙炒也可以用,但炒過的 最好︒

Upma uppuma

米

Flattened Rice/Poha - ½ padi 扁米 Water - ¾ padi 淨水 Soak this in ¾ padi water. Once it is completely soaked, drain the water and keep aside.

Ghee - veesam (¹⁄₁₆) padi 酥油 Heat this in a non-oxidising vessel. 在一個耐氧化的容器中熱油︒

Split Black Gram/Urad Dal- ½ palam 印度黑豆瓣

Red Chillie - 1 Ru.wt 乾紅辣椒 Mustard Seeds - ½ palam 芥菜籽 Cumin Seeds - ⅛ Ru.wt 孜然 Curry Leaves - ¼ Ru.wt 咖哩葉 Prepare the seasoning with the above mentioned ingredients as per the procedure mentioned in Recipe number 22. Once the seasoning is ready, put the soaked flattened rice in it. 依照第22道食譜方法,以上述食材烹製調味料︒調味料備 好後,倒入浸泡過的扁米︒

调味扁米饭

RICE aval

扁

米

Powdered Salt - ¾ palam 鹽末 Grated Coconut - 3 palam 椰絲 Add both these 2 to the flattened rice. Mix well. After 10 minutes, remove from the firewood stove and use it. 將上述二者添入扁米中︒拌勻︒10分鐘後,從柴火爐上移 開並用之︒

If cashew nuts are to be added, roast them in ghee and add it to the dish.

RICE aval

扁

米

RICE aval

扁

米

Flattened rice/Poha - ½ padi 扁米

Sour butter milk (Thick porridge like consistency) - ¾ padi

Powdered Salt - 1 palam 鹽末

Add the flattened rice and salt in the buttermilk. After it has soaked well,

Ghee - veesam (¹⁄₁₆) padi 酥油

Split Black Gram/Urad Dal - ½ palam 印度黑豆瓣

Red Chilli - 1 Ru.wt 乾紅辣椒

Mustard Seeds - ½ palam 芥菜籽

Curry Leaves - ¼ Ru.wt 咖哩葉

Prepare the seasoning with the above mentioned ingredients as per the procedure mentioned in Recipe number 22. Once the seasoning is ready, put the soaked flattened rice in it and stir it well. Once the Flattened rice grains separate well and don't stick to each other, remove the vessel from the firewood stove and use. 依照第22道食譜的方法,用上述食材烹製調味料︒味料製 好後,和入泡好的扁米,均勻攪拌,一旦壓扁的米粒分離 且不黏連,將飯器從柴灶上取下並用之︒

RICE aval

扁

米

Flattened rice /poha - ½ padi 扁米 Put this in an Ural (large pounding mortar) and pound the flattened rice into grits.

Water - ¾ padi 淨水 Tamarind - 2 palam 羅望子

Mix the tamarind and water together, remove the Seeds and extract the juice.

Salt - 1 palam 鹽

Turmeric power - veesam (¹⁄₁₆) Ru.wt 薑黃粉

Jaggery - ½ palam 粗蔗糖

Add these to the extracted tamarind juice.

RICE aval

扁

米

Red Chilli - ¼ palam 乾紅辣椒 Fenugreek Seeds - ¼ palam 胡蘆巴 Asafoetida -veesam (¹⁄₁₆) Ru.wt 阿魏膠 Roast these properly in oil, powder them and add to the tamarind extract.

Split Bengal Gram/Chana Dal - ¹⁄₁₆ padi 鷹嘴豆瓣 Soak this in water for some time. Drain the water. Then, roast it in ghee and add it to the tamarind extract. Add the powdered flattened rice to this, mix it and let it soak. After it has soaked well,

Sesame Oil - padi 芝麻油 Red Chilli - ¼ palam 乾紅辣椒 Split Black Gram/Urad Dal - ½ palam 印度黑豆瓣 Mustard Seeds - ½ palam 芥菜籽 Curry Leaves - ¼ Ru.wt 咖哩葉 prepare the seasoning with the above mentioned ingredients

as per the procedure mentioned in Recipe number 22. Once the seasoning is ready, put the soaked flattened rice in it and stir it well. After 2-3 minutes, remove it from the firewood stove and use it.

If needed, 2 or 3 palam grated coconut can be added while adding the soaked flattened rice to the seasoning. Flattened rice can be used without powdering into grits as whole flattened rice also. 若需可以在調味料中 加泡扁米的同時,加 2 或 3 palam 椰絲︒扁米也可以未經搗碎直接 使用︒

RICE aval

扁

米

Flattened Rice - ½ padi 扁米

Pound this into grits as mentioned in the Recipe Puli Aval (previous recipe) and soak it in water for a few minutes. 依照前一道食譜 Puli Aval**(扁米飯)中提到的方法,搗碎扁 米並在水中浸泡幾分鐘︒**

Lemon Extract - veesam ¹⁄₁₆ padi 檸檬汁 Turmeric Powder -veesam ¹⁄₁₆ Ru.wt 薑黃粉 Powdered salt - 1 palam 鹽末 Red Chilli - ¼ palam 乾紅辣椒

Fenugreek Seeds - ¼ palam 胡蘆巴籽

Asafoetida - veesam (¹⁄₁₆) Ru.wt 阿魏膠

Among these, roast red chillies, fenugreek and asafoetida in little oil and powder them. Add salt and turmeric powder to it. Mix this with the lemon extract. Add the soaked flattened rice to this, mix well and keep aside.

RICE aval

扁

米

Split Bengal Gram/Chana Dal - veesam (¹⁄₁₆) padi 鷹嘴豆瓣 Soak this in water for some time. Drain the water. Then let it dry in shade for a while. Then, roast it in ghee and mix with the flattened rice.

Ghee - veesam ¹⁄₁₆ padi 酥油 Red Chilli - ¼ palam 乾紅辣椒 Split Black Gram /Urad Dal - ½ palam 印度黑豆瓣 Mustard Seeds - ½ palam 芥菜籽 Curry Leaves - ¼ Ru.wt 咖哩葉 Prepare the seasoning in a frying pan with the above mentioned ingredients as per the procedure mentioned in Recipe number 22. After the seasoning is ready, add the soaked flattened rice and mix well. After 2 or 3 minutes, remove from the firewood stove and use it.

Flattened rice can be used without powdering into grits as whole flattened rice also. 整片的扁米也可以未經搗碎直接使用︒

RICE aval

扁

米

Flattened Rice/Poha - ½ padi 扁米 Pound flattened rice into grits. 將扁米搗成粗粒︒

Water - ½ padi 淨水

Take this in a vessel and heat it. As soon as it begins to boil well, 淨水在容器中加熱,水一旦開始沸騰,

Jaggery - 10 palam 粗蔗糖

put this in the boiling water and let the jaggery dissolve in it. Add the pounded flattered rice in it, mix well and keep in closed for 2 or 3 minutes.

Milk - ¼ padi 牛奶 Cardamom/Elaichi Powder - ¼ Ru.wt 豆蔻粉 Roasted Cashew Nuts - 3 palam 烤腰果

Among these, first pour the milk and then add the cardamom powder followed by cashew nuts. Mix it well again and keep it on the heat of live coal (from burnt fire wood) for few minutes. Take it and use.

If needed, saffron ¼ Ru.wt can be mixed in milk. Sugar used should be white sugar. 若有需,可在奶中放¼ Ru.wt 藏紅花︒糖便要用白砂糖︒

pancake adai

Rice - ¼ padi 大米 Split Bengal Gram/Chana Dal - veesam (¹⁄₁₆) padi 鷹嘴豆瓣 Moong Dal/ Petite Yellow Lentils - veesam (¹⁄₁₆) padi 孟恩豆/小黃扁豆

Split pigeon pea/Toor Dal - veesam (¹⁄₁₆) padi 木豆瓣 Wash all of these and drain the water. Dry them, grind them together into a grit like consistency flour and keep aside 淘洗以上食材,瀝乾水份︒將其製乾,混合研磨成粗麵 粉,置放一邊︒

Water - 3 veesam (³⁄₁₆) padi 淨水 Grated Coconut - 3 palam 椰絲 Cumin Seeds - ¼ Ru.wt 孜然 Asafoetida - 4 ku.wt 阿魏膠 Powdered Salt - ½ Ru.wt 鹽末 Put the water in a vessel and bring it to a boil. In this, add grated coconut, cumin Seeds, asafoetida and salt one after the other. Add the ground flour in it and mix it in a Taambaalam (plate).

Ghee - 1¼ palam 酥油 Mustard - ¼ palam 芥菜籽 Red Chilli (killu milagai) - ¼ Ru.wt. 乾紅辣椒(撚碎) Split Black Gram/Urad Dal - ¼ palam 印度黑豆瓣 Prepare the seasoning with the above mentioned ingredients as per the procedure mentioned in Recipe number 22. Pour this in the prepared flour dough and mix well. Make lemon sized balls with this dough and keep aside. 依照第22道食譜中提到的方法,用上述成分準備調味料,

Ghee - 1¼ palam 酥油

Heat this in a Thavalai (wide mouth pan). After the ghee has heated up, take the pan off the stove and rotate the pan in all directions such that the ghee spreads on all the inner sides of the pan. Take the balls and flatten them using the palm of your hand, to circles of the width of half a paddy. Make small holes in its center and place them on the inner floor surface and along the inner sides of the pan. Place the vessel on the firewood stove again on a low flame. 在 Thavalai**(廣口釜形鍋)中加熱酥油,從柴爐灶上取下 鍋,向各個方向轉動,使酥油潤滿鍋內側︒拿起麵球,用 手掌將麵壓製成半稻穗寬的圓餅︒在餅中心戳幾個小孔, 沿著內壁貼上鍋側︒鍋再次放置於柴火爐的小火上︒** Thavalai 廣口釜形鍋

pancake adai

Fill another vessel with water and place this on the pan. After a while, when the water in the vessel placed above is hot; remove this vessel and check whether the pancakes have turned slightly reddish in color. At this stage, when the pancakes are cooked, take them out and use them.

pancake adai

Rice Flour - ⅛ padi 米粉/黏米粉

Nicely pound and winnow the rice grains. Clean them and grind into grit like consistency flour. Keep this aside.

Water - ⅛ padi 淨水

Bring the water to a boil and mix the four in it. Knead it well as a dough.

Soaked Split Bengal Gram/Chana Dal - ¼ palam 浸泡過的鷹嘴豆瓣

Soaked Moong dal/Petite Yellow Lentils - ¼ palam 浸泡過的孟恩豆*/* 小黃扁豆 Powdered Salt - ¼ Ru.wt 鹽末 Mix all these into the dough and knead well.

pancake adai

Ghee - ¼ palam 酥油

Red Chilli - ¼ Ru.wt 乾紅辣椒

Mustard Seeds - ½ Ru.wt 芥菜籽

Split Black Gram/Urad Dal - ¼ palam 印度黑豆瓣 Prepare the seasoning with the above mentioned ingredients as per the procedure mentioned in Recipe number 22. Add this seasoning to the dough and knead well once again. Make big sized lemon balls and flatten them into circle shaped pancakes of the width of one paddy. Make holes in its center. Prepare all the pancakes similarly.

Then, place the Thavalai (wide mouthed pan) on the firewood stove and heat it. Once it has heated up, remove it from the stove and pour 3 or 4 ladles full of sesame oil. rotate the pan in all directions such that the oil spreads on all the inner sides of the pan.

Cook the prepared pancakes as mentioned in Pancake Recipe Number 38 and use it.

pancake adai

This is prepared predominantly in the states of Maharashtra like Mumbai, Pune, Nasik on days of fasting like Ekadashi and as a snack during travel times.

Wheat Flour or Fine Wheat Grits (Semolina) - ½ padi

Ghee - 1½ palam 酥油

Mix these two together and knead well. Add required quantity of milk to knead into a tight dough. Make lemon sized balls with this dough and roll them out into Rotis of half paddy width. Cook them as mentioned in Recipe 13 on a Dosa pan, and use it.

To prepare the dough for this Dasami, water can also be used in place of milk. But this will not be appropriate to consume on fasting days or as a snack on travel days. This can be eaten along with sweet accompaniments. 準備此餅的麵糰,也可以用水代替牛奶︒但就不適合在禁食 或在旅行期間當點心︒這可以與甜品一起食用︒

bread Roti

Pongal , pancakes or Rotis/ breads (Pongalgalum avaipondra adai alladu Rotigalum)

This pongal is usually prepared during Margazhi months, in Vishnu temples, other temples and in households as Neivedyam (sacred food offering). Also, this is prepared for children as breakfast and dinner on auspicious occasions like marriages, in traditional Hindu households. These pongals are very delicious. These are called "Pulakam" in Telugu, "Huggi" in Kannada, "Khichidi" in Maharashtra and Hindustan.

Pongal米粥通常在 Margazhi 月份準備,在毗 濕奴寺廟、其他寺廟和家庭中作為Neivedyam (供品)︒此外,在傳統的印度教家庭中,這 也是在婚慶等吉祥場合為兒童準備的早餐

Small Rice - ½ padi 碎米/短粒米 Roasted Moong Dal/Petite Yellow Lentil - ¼ padi 煨焙過的孟恩豆/小黃扁豆

Roast the moong dal as mentioned in Note 1 below. Wash the rice and dal and keep aside.

Water - 1 ½ padi 淨水

Heat this in a 4 padi water capacity Thavalai (wide mouthed pan). When the water begins to boil, add the washed rice and dal in it. Stir it well and close the pan with a lid. Once the rice is ¾ th cooked,

Pepper Pods - ½ palam 胡椒莢 deskinned And Grated Ginger – ½ palam 去皮的薑末 Powdered Salt - ⅝ palam 鹽末 Ghee - 12 palam 酥油 Add these one by one into the pongal. 將上述食材依次添入粥中︒

pongal pongal

Soak this in 2 Ru.wt water and add the water alone in the pongal. Stir again and remove from the stove. Place the vessel on the heat of the live coal (from burnt firewood) for 5 minutes and use it.

If needed, 5 palam cashew nuts can be roasted and added as mentioned in Note 2.

Note 1: Whenever roasted moong dal/roasted petite yellow lentils is mentioned in the ingredients of any recipe, moong dal should not be roasted directly, instead whole lentils should be roasted properly (until it turns reddish in color and gives aroma), broken and made as dal and then used. Dal prepared in this method will be tasty and aromatic. 注 1**:凡 是食譜的原料中提到煨製過的孟恩豆/小黃扁豆,不應旺炒,而要 恰當地煨炒整豆(直至泛微紅並散發出豆香),使其碎裂,製成孟恩 豆以便待用︒用這種方法製備的孟恩豆既美味又芳香︒**

Note 2: Wherever almonds are to be used in recipes, soak the almond Seeds in hot water, peel the brown skin and slice them into small clovelike pieces. These can be used by frying or without roast as mentioned in the respective recipes. If Cashew nuts are to be used, remove the red skin, roast and use. 注 2**:凡是在食譜中使用杏仁的地方,將杏仁浸泡在 熱水中,剝去褐色外皮,切成丁香狀小粒︒杏仁碎丁可經煎炒,或 未經焙炒使用,依相應食譜所述︒若要用到腰果,去其紅皮,煨烤 使用︒**

pongal pongal

pongal pongal

Small Rice - ½ padi 碎米/短粒米 Roasted Moong Dal/Petite Yellow Lentil - ¼ padi 煨焙過的孟恩豆/小黃扁豆

Roast the moong dal as mentioned in Note 1 below. Wash the rice and dal and keep aside.

Turmeric Powder - veesam ¹⁄₁₆ palam 薑黃粉 Butter - 1½ palam 牛油 Add these two in the drained rice and mix well. 將這兩樣加入瀝乾的米中,拌勻︒

Water - 1½ padi 淨水

Heat this in a 4 padi water capacity Thavalai (wide mouthed pan). When the water begins to boil, add the rice and dal which was mixed with butter and turmeric powder in it. Stir it well and close the pan with a lid. Once the rice is ¾th cooked, 在 4 padi 容量的 Thavalai**(廣口釜形鍋)中煮水︒當水開始 沸騰,加入與牛油和黃薑粉混合的碎米和去皮綠豆︒攪拌 均勻,蓋上鍋蓋︒一旦米飯** ¾ 分熟,

Pepper - ¼ palam 胡椒 Cumin Seeds - ¼ palam 孜然 Finely chopped Ginger - 1 Ru.wt 薑末 Powdered Salt - ½ palam 鹽末 Add these in the pongal and mix. Then immediately,

Check for the quality of the ghee and pour it in Pongal, stir it well. Remove from the firewood stove and keep on the heat of live coal (from burnt firewood). 察看酥油質量並將其添入粥中,拌勻︒從柴火爐中取出並 置於(燃木而成的)活熱炭上︒

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Asafoetida - veesam¹⁄₁₆ Ru.wt 阿魏膠 Soak this in 2 Ru.wt water and add the water alone in the pongal and stir.

Grated coconut - 4 palam 椰絲 Add this to the pongal and keep the vessel on the heat of live coal for 5 minutes. Then remove from the heat and use it. 椰絲添入粥中並將鍋器在熱活炭上靜置5分鐘︒然後從火 上移開並用之︒

Instead of grated coconut, 5 palam cashew nuts can also be used as mentioned in Note 2. 也可以用 5 palam 腰果代替椰絲,如注釋2所述︒

Note 1: Whenever roasted moong dal/roasted petite yellow lentils is mentioned in the ingredients of any recipe, moong dal should not be roasted directly, instead whole lentils should be roasted properly (until it turns reddish in color and gives aroma), broken and made as dal and then used. Dal prepared in this method will be tasty and aromatic. 注 1**:凡 是食譜的原料中提到煨製過的孟恩豆/小黃扁豆,不應旺炒,而要 恰當地煨炒整豆(直至泛微紅並散發出豆香),使其碎裂,製成孟恩 豆以便待用︒用這種方法製備的孟恩豆既美味又芳香︒**

Note 2 : Wherever almonds are to be used in recipes, soak the almond Seeds in hot water, peel the brown skin and slice them into small clovelike pieces. These can be used by frying or without roast as mentioned in the respective recipes. If Cashew nuts are to be used, remove the red skin, roast and use. 注 2**:凡是在食譜中使用杏仁的地方,將杏仁浸泡在 熱水中,剝去褐色外皮,切成丁香狀小粒︒杏仁碎丁可經煎炒,或 未經焙炒使用,依相應食譜所述︒若要用到腰果,去其紅皮,煨烤 使用︒**

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This pongal also has to be prepared like Pongal recipe number 42. Add cloves(after removing the buds), Powdered Nutmeg and powdered mace each veesam (¹⁄₁₆) palam in addition to the pepper and cumin Seeds mentioned in the 4th paragraph of the 42nd Pongal recipe. Also, 9 palam Butter is to be used in place of ghee mentioned in 5th paragraph of 42nd Pongal recipe.

Another Variety Of Moong Dal/Petite yellow lentil Pongal (Matroruvitha payattramparuppu Pongal) 孟恩豆米粥(另一版本)

這道米粥也可像第42 道食譜一樣烹製︒除了第42道食譜 第4段中提到的胡椒和孜然之外,外加(去芽)丁香和肉 豆蔻粉,每種用量為 veesam (¹⁄₁₆) palam**︒此外,用** 9 palam 牛油代替第42 道食譜第 5 段中提到的酥油︒

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原料

Small Rice Moong Dal / Petite Yellow Lentil Turmeric Powder Butter Water Pepper Cumin Seeds Clove Poedered Nutmeg Finely Chopped Ginger Powdered Salt Ghee Asafoetida Grated Coconut 碎米/短粒米 煨過的孟恩豆/小黃扁豆 薑黃粉 牛油 鹽末 胡椒 孜然 丁香(去芽) 肉豆蔻粉 薑末 鹽末 酥油 阿魏膠 椰絲 ½ padi ¼ padi ¹⁄₁₆ palam 10½ palam 1½ padi ¼ palam ¼ palam ¹⁄₁₆ palam ¹⁄₁₆ palam 1 Ru.wt ½ palam 6 palam ¹⁄₁₆ Ru.wt 4 palam

Ingredients

Water - 1¾ padi 淨水

Heat this in a 4 padi water capacity Thavalai (wide mouthed pan). When it is boiling,

Split pigeon pea/Toor Dal - ¼ padi 木豆瓣 Ghee - ½ palam 酥油 Turmeric Powder -3 veesam ³⁄₁₆ Ru.wt 薑黃粉 Mix these three together and add them to the boiling water. Stir it well and close the pan with a lid.

Soak this in water for 1 naazhigai, wash well and drain the water. Then, check if the dal has cooked properly and add the washed rice in it. Using a ladle, mix well and close the lid. After few minutes, check if the rice has cooked ¾ th, then 米浸泡在水中1 naazhigai**,洗淨,瀝乾︒然後,察看木豆 是否煮熟,再加入淨米︒用勺子拌勻並蓋上蓋子︒數分鐘 後,察看米是否已**¾ 分熟,然後,

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Pepper - ¼ palam 胡椒 Cumin Seeds - ⅛ palam 孜然 Powdered Salt - ½ palam 鹽末 Finely Chopped Ginger - ½ palam 薑末 add these one after the other into the pongal and stir continuously. Then,

Ghee - 3¾ palam 酥油 add this to the pongal and keep the pan on the heat of the live coal (from burnt firewood).

Asafoetida - veesam (¹⁄₁₆) Ru.wt 阿魏膠

Soak this in 2 Ru.wt water and add the water alone in the pongal and stir.

Grated Coconut - 4 palam 椰絲

Add this to the pongal and keep the vessel on the heat of live coal for 5 minutes. Then remove from the heat and use it. Instead of grated coconut, 5 palam cashew nuts can also be used as mentioned in Note.

Note: Wherever almonds are to be used in recipes, soak the almond Seeds in hot water, peel the brown skin and slice them into small clovelike pieces. These can be used by frying or without roast as mentioned in the respective recipes. If Cashew nuts are to be used, remove the red skin, roast and use. 注:凡是在食譜中使用杏仁的地方,將杏仁浸泡在 熱水中,剝去褐色外皮,切成丁香狀小粒︒杏仁碎丁可經煎炒,或 未經焙炒使用,依相應食譜所述︒若要用到腰果,去其紅皮,煨烤 使用︒

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Small Rice - ½ padi 碎米/短粒米 Moong Dal/ Petite Yellow Lentil - ¼ padi 孟恩豆/小黃扁豆 Mix these together and wash them well. Drain the water and keep aside.

Water - 1½ padi 淨水

Heat this in a 4 padi water capacity Thavalai (wide mouthed pan). When it is boiling, add the rice and dal in it. When this starts boiling and is half cooked,

powder this and add to the pongal. Stir it and immediately 磨鹽成粉添入粥中︒攪拌並隨即,

Masala Podi 馬薩拉(混合香料粉)

Prepare this podi as mentioned in Sojji Recipe Number 28. Add it to the pongal, stir and after 5 minutes, 依照娑季飯第28道食譜所述備製馬薩拉調味料︒將其和 入粥中,攪拌︒5分鐘後,

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Ghee - 8 palam 酥油

Add this to the pongal, stir and remove the vessel from the firewood stove and place on the heat of live coal (from burnt firewood).

Ghee - 5 palam 酥油 Asafetida - ⅛ Ru.wt 阿魏膠 Mustard Seeds - ¾ palam 芥菜籽 Prepare the seasoning as mentioned in Recipe Number 22 and add to the Pongal. Mix it well. While serving, 依照第22道食譜的方法備製調味料並加入粥中︒拌勻︒ 用前,

Grated Coconut - 3¼ palam 椰絲

add this to the pongal and keep the vessel on the heat of live coal for 5 minutes. Then remove from the heat and use it. Instead of grated coconut, 5 palam cashew nuts can also be used as mentioned in Note below.

Note: Wherever almonds are to be used in recipes, soak the almond Seeds in hot water, peel the brown skin and slice them into small clovelike pieces. These can be used by frying or without roast as mentioned in the respective recipes. If Cashew nuts are to be used, remove the red skin, roast and use. 注:凡是在食譜中使用杏仁的地方,將杏仁浸泡在 熱水中,剝去褐色外皮,切成丁香狀小粒︒杏仁碎丁可經煎炒,或 未經焙炒使用,依相應食譜所述︒若要用到腰果,去其紅皮,煨烤 使用︒

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Moong Dal/petite yellow lentil - ¼ padi 孟恩豆/小黃扁豆 Soak this in water for 1 naazhigai. Then drain the water, and spread the dal/lentils on a clean white cloth to dry it. If the dal is soaked for too long, it will become like fine grits. 將其浸泡在水中 1 naazhigai**︒然後瀝乾水,將豆子鋪在乾 淨的白布上晾乾︒若豆子浸泡太久,便會呈細砂狀︒**

Water - 2 padi 淨水 Heat this in a Thavalai (wide mouth pan). 用一個Thavalaii**(廣口釜形鍋)煮水︒**

Ghee - 10 palam 酥油

Heat this in a 3 padi water capacity Thavalai (wide mouthed pan) on the other side of the firewood stove. 在柴火爐另一側的 3 padi 容量的Thavalaii**(廣口釜形鍋)中**

Wheat Grits (Bansi Rava) - ½ padi 麥碎/粗麥粉 Add this to the heated ghee and keep stirring for 5 minutes. Then add the dal which was spread on the cloth, to the

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roasting wheat grits and mix. Then, pour the water boiling on the other side of the stove, ladle by ladle, on the roasting wheat grits and dal, and mix each time. The water should not be added altogether at once. After pouring all the water ladle by ladle, close the vessel with another vessel. Check if the wheat grits and dal is ¾th cooked.

Turmeric Powder - veesam (¹⁄₁₆) palam 薑黃粉 Sprinkle this on the pongal.

Cumin Seeds - ¼ palam 孜然 Crush these in between both your palms, add to the pongal and stir it well.

White Pepper - ½ palam 白胡椒* Break these into half pods and add to the pongal. Then,* 將白胡椒莢對半分開並添入粥中︒然後,

Powdered Salt - ½ palam 鹽末 Ghee - 5 palam 酥油

add these one after the other and mix well. Place the vessel on the heat of the live coal(from burnt firewood) for 5 minutes. 依次添加鹽和油,混合均勻︒將鍋置於(燃木而成的)活 炭上熱 5 分鐘︒

Grated Coconut - 8 palam 椰絲 This also can be added to the pongal and then used. Instead of grated coconut, 5 palam cashew nuts can also be used as mentioned in Note below.

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Note: Wherever almonds are to be used in recipes, soak the almond Seeds in hot water, peel the brown skin and slice them into small clovelike pieces. These can be used by frying or without roast as mentioned in the respective recipes. If Cashew nuts are to be used, remove the red skin, roast and use. 注:凡是在食譜中使用杏仁的地方,將杏仁浸泡在 熱水中,剝去褐色外皮,切成丁香狀小粒︒杏仁碎丁可經煎炒,或 未經焙炒使用,依相應食譜所述︒若要用到腰果,去其紅皮,煨烤 使用︒

pongal pongal

Part 4: Hindu Pakasastra, Volume 1 - The Hindu Cookbook_English_part_4.md

Good Quality Rice - ½ padi 優質大米 Moong Dal/ Petite Yellow Lentil - ¼ padi 孟恩豆/小黃扁豆 Mix these two together, wash well and drain the water and keep aside.

Mix this in the rice and dal, after the water has completely drained.

Ghee - 5 palam 酥油

Heat this in a 4 padi water capacity Thavalai (wide mouthed pan). Once it is heated,

在 4 padi 容水量的Thavalai**(廣口釜形鍋)中熱油︒油一熱,** i

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Mustard Seeds - ½ palam 芥菜籽 Asafoetida - ½ Ru.wt 阿魏膠 Prepare the seasoning using these ingredients as mentioned in Recipe Number 22.

Water - 1½ palam 淨水 Add this to the seasoning and once the water starts boiling, 添水入調味料中,一旦水開始沸騰,

Saffron - ⅛ palam 藏紅花

Dissolve this in 1 Ru.wt water and add to the boiling water. Add the drained rice and dal in the water, stir well and cover the vessel. Check if the rice is half cooked. Then, 花溶泡於 1 Ru.wt 水裡,一併倒入沸水中︒倒入瀝乾的米與 豆,攪拌均勻並蓋上容器︒查看米豆是否半熟︒其後,

Salt - 1 palam 鹽

Pepper - ½ palam 胡椒

Cardamom - ½ palam 豆蔻

Powder the salt and cardamom separately each. Remove the black skin of the pepper and break it into half pods as mentioned in Pongal Recipe number 46. Add it to the pongal one after another. Then,

Grated Dry Coconut - 5 palam 乾椰絲 roast each of these in ghee separately and powder them. 分別用酥油炒製後磨成粉︒

Cumin Seeds - ¼ palam 孜然 Powder this also and add it to the roasted and powdered clove and dry coconut. Add these to the pongal. 也將其磨粉,然後將其加入烤過的丁香椰絲粉中︒一併添 入粥中︒

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Almonds - 5 palam 杏仁

Choose those which are not bitter and remove the skin. Chop into thin long slices, add to the pongal and mix. After the rice is ¾th cooked,

Ghee - 5 palam 酥油

add this also into the pongal. Mix and remove from the firewood stove. Place it on the heat of the live coal (from the firewood stove) for 5 minutes. While serving,

Grated Coconut - 3¼ palam 椰絲 add this to the pongal . Instead of grated coconut, 5 palam cashew nuts can also be used as mentioned in Note. 在粥中灑入椰絲︒也可用 5 palam 腰果代替椰絲,如注釋 所述︒

Note: Wherever almonds are to be used in recipes, soak the almond Seeds in hot water, peel the brown skin and slice them into small clovelike pieces. These can be used by frying or without roast as mentioned in the respective recipes. If Cashew nuts are to be used, remove the red skin, roast and use. 注:凡是在食譜中使用杏仁的地方,將杏仁浸泡在 熱水中,剝去褐色外皮,切成丁香狀小粒︒杏仁碎丁可經煎炒,或 未經焙炒 使用︒

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Ghee - ¼ padi 酥油 Heat this in a frying pan. After it has heated up, 在煎鍋中加熱酥油︒加熱後,

De-skinned and Sliced Onions - 5 palam 去皮切片的洋蔥 Garlic - ⅞ palam 蒜 Cloves - ¼ Ru.wt 丁香 Cinnamon - ¼ Ru.wt 肉桂 Cardamom - ¼ Ru.wt 豆蔻 Pepper - ¼ Ru.wt 胡椒

Cumin Seeds - ⅞ palam 孜然

Among these, fry all ingredients separately except cumin Seeds in the heated ghee. Add the cumin Seeds to these and powder them without adding water.

De-skinned Yellow Petite Lentil/Yellow Moong Dal - ¼ padi 去皮的小黃扁豆/黃色孟恩豆

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Roast or fry these in the ghee. Keep the remaining ghee aside in a pot.

Rice - ¼ padi 大米

Wash this well and drain the water. Add the above prepared Dal masala to the rice and mix well.

Water - 1 padi 淨水

Pour this in a 2 padi water capacity vessel and heat it. Once the water starts to boil, add the rice mixed with Masala and dal and mix well. When this is ¾th cooked,

Ginger - ⅞ palam 薑

Salt - ⅞ palam 鹽

Powder the salt and deskin the ginger and finely chop. Add these to the Pongal and mix. After 5 minutes, place the vessel on the heat of live coal(from burnt firewood). Add the ghee which was kept aside, mix and keep it closed for a few minutes. It can then be used.

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De-skinned Petite Yellow Lentil/Yellow Moong Dal - ¼ padi 去皮小黃扁豆/黃孟恩豆 Rice - ¼ padi 大米 Wash these two and drain the water. 淘洗二者並瀝乾水份︒

Cloves - ¼ Ru.wt 丁香 Cardamom - ¼ Ru.wt 豆蔻 Pepper - ¼ Ru.wt 胡椒 Cinnamon - ¼ Ru.wt 肉桂 Salt - ⅞ palam 鹽 Powder the salt separately. Roast the other ingredients in ghee.

Ghee - 7½ palam 酥油

Pour this in a frying pan and heat it. Add the masala(spices) mixed rice and dal and roast properly by continuously stirring. 倒油入煎鍋,加熱︒加入混合了馬薩拉(香料)的米豆, 不斷攪拌適當焙炒︒

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Pour this in a non-oxidising vessel and heat it. When the milk begins to boil, add the roasted rice, dal and masala mix in the milk. Stir it, keep the flame of the firewood stove low and cook. Once the rice and dal is cooked completely and the milk has been completely absorbed,

Ghee - 7½ palam 酥油

pour this in the pongal and stir it well. Keep it on the heat of live coal (from burnt firewood) for some time and use it. 在放入豆粥中放酥油,拌勻︒將粥置於(燃木而成的)活 熱炭上一段時間後,用之︒

If needed, 5 palam cashews or almonds can be added when the rice and dal is getting cooked in the milk. 若需,當米和豆在牛奶中煮熟後,可加入 5 palam腰果或 杏仁︒

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Pongal with greens (Keerai Pongal) 蔬菜豆米粥

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Pour this in a vessel and heat it. As soon as it begins to boil, 將其倒入容器中並加熱︒一旦水開始沸騰,

De-skinned Petite Yellow Lentil/Yellow Moong Dal - ¼ padi 去皮小黃扁豆/黃孟恩豆 wash this well, drain the water and add this to the boiling water. Keep checking the cooking status. 淘洗豆子,瀝乾後加入沸水中︒不時察看烹煮狀态︒

Rice - ⅛ padi 大米 Wash this well and drain the water. Add this to the cooked dal and mix it well. After this cooks,

Salt - ½ palam 鹽

Purslane Greens/Paruppu Keerai - 3 palam 馬齒莧

Cloves - ¼ Ru.wt 丁香

Cinnamon - ¼ Ru.wt 肉桂

Cardamom - ¼ Ru.wt 豆蔻

Pepper - ¼ Ru.wt 胡椒

Powder the salt. Chop the greens. Roast and powder the other ingredients. Add all of these to the pongal, mix well and keep it closed. After all the ingredients in the pongal are cooked,

Onions - 5 palam 洋蔥

heat the ghee in a frying pan. Remove the top, bottom and skin of the onion and chop it finely. Add this to the heated ghee and roast until it turns reddish in colour. Add this to the pongal and mix well. Remove it from the stove and place it on the heat of live coal (from the burnt firewood) for few minutes and then use it.

pongal pongal

pongal pongal

Water - 2¾ padi 淨水

Pour this in a 5 padi water capacity Thavalai(wide mouthed pan) and heat it. When it comes to a boil,

Onion - 1 veesai 洋蔥

Cut off the top and bottom, remove the skin and slice the onion. Add this to the boiling water. Once it is cooked, 洋蔥去掉頂和底,剝皮,切碎︒加入沸水中︒煮熟後,

Turmeric Powder - ¼ Ru.wt 薑黃粉 add this to the onion in boiling water. 加此入沸水裡的洋蔥中︒

Petite Yellow Lentil/ Yellow Moong Dal - ¾ padi 黃色小扁豆/黃色去皮綠豆 Add this to the boiling water, and mix well. Once this is ½ cooked,

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Rice - ½ padi 米

Wash this well and drain the water. Add this to the dal which is boiling along with the onion.

Salt - 2 palam 鹽

Ginger - 2 palam 薑

Powder the salt and deskin the ginger and finely chop. Add these to the Pongal and mix. Check if the rice has cooked properly. Once cooked, stir again and place the vessel on the heat of live coal (from burnt firewood). Then immediately, 鹽磨成粉,薑去皮切碎︒添入粥中拌開︒察看米的生熟︒ 煮熟後,再次攪拌豆米粥,並將鍋置於(燃木而成的)活 熱炭上︒隨即,

Ghee - 12 palam 酥油

Pepper - ½ palam 胡椒

Cumin Seeds - ½ palam 孜然

Asafoetida - veesam (¹⁄₁₆) Ru.wt 阿魏膠

heat the ghee in a vessel and fry the other 3 ingredients. Mix it with the pongal kept on the live coal. Stir it nicely and use.

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Small Rice - 1 padi 碎米/短粒米 Wash this well 3 times, drain the water and keep aside. 淘 3 遍米,瀝乾水並放置一邊︒

Ghee - ¼ padi 酥油

Pour this in a 3 padi water capacity vessel and heat it. Once it is heated up,

Onion - 1 palam 洋蔥 Cloves - ¼ Ru.wt 丁香 Cardamom - ¼ Ru.wt 豆蔻 Cinnamon - ¼ Ru.wt 肉桂 cut off the top and bottom of the onion, de skin it and chop it finely like grated coconut. Put this in the heated ghee along with the other ingredients and roast until it turns reddish in color. 切掉洋蔥的頂部和底部,去皮並切成椰絲狀,與上述香料 一起放入熱酥油中,煎至色澤泛紅︒

pongal pongal

Small Rice Ghee Onoin Cloves Cardamom Cinnamon Water Salt Dry Grapes Cashew Almond Star Anise Boiled Milk 原料 碎米/短粒米 酥油 洋蔥 丁香 豆蔻 肉桂 淨水 鹽 葡萄乾 腰果 杏仁 八角 煮沸的牛奶 1 padi ¼ padi 1 palam ¼ Ru.wt ¼ Ru.wt ¼ Ru.wt 2 padi 1 palam ½ palam ¾ palam ¾ palam ½ Ru.wt ¼ padi Ingredients

Water - 2 padi 淨水 Add the water into the seasoning. 將水加入調料中︒

Salt - 1 palam 鹽

Add this to the water. As soon as the water heats up and boils, 加鹽入水︒水熱至沸騰時,

Dry Grapes - ½ palam 葡萄乾

Cashew - ¾ palam 腰果

Almond - ¾ palam 杏仁

Star Anise - ½ Ru.wt 八角

prepare the almonds and dry grapes as mentioned in the Note 1 and 2. Add this to the boiling water, put the drained rice in the water and stir well. When this begins to boil, keep stirring to prevent it from overflowing. Once the rice is ¾ th cooked and the water is absorbed,

Boiled Milk - ¼ padi 煮沸的奶

add the boiled milk to the rice and stir. Tie a damp cloth covering the mouth of the vessel and place a plate on top of this cloth. Pull out some coal pieces from the firewood stove and place the vessel on this live coal. Also place some live coal pieces on the plate which is on the vessel and spread it. Then,

when white colored vapours come out of the mouth of the vessel, know that it is properly cooked. Use after some time. 將煮過的牛奶加入飯中攪拌︒用一塊濕布蓋住容器的口, 再在布上蓋一個盤子︒從柴火爐中取一些燃炭塊,將容器 放在這活炭上︒將一些活炭塊放在器頂的盤上,鋪開︒然 後,當白色蒸氣從器口中冒出,便知飯已烹熟︒候一陣後 用之︒

pongal pongal

Note 1: Wherever almonds are to be used in recipes, soak the almond Seeds in hot water, peel the brown skin and slice them into small clovelike pieces. These can be used by frying or without roast as mentioned in the respective recipes. If Cashew nuts are to be used, remove the red skin, roast and use. 注 1**:凡是在食譜中使用杏仁的地方,將杏仁浸泡在 熱水中,剝去褐色外皮,切成丁香狀小粒︒杏仁碎丁可經煎炒,或 未經焙炒使用,依相應食譜所述︒若要用到腰果,去其紅皮,煨烤 使用︒**

Note 2: Wherever dry grapes are mentioned in recipes, clean any dirt, remove the stalks and any unwanted particles. Wash it gently with water. Press them with a thin cloth to dry them. Roast them in ghee and add it to the respective dish. In some cases, it is also used without roasting but using them after roasting is best. 注 2**:凡是在食譜中提到葡萄乾之處, 清掉所有雜垢,去除莖及任何不需要的顆粒︒用水輕輕清洗︒用薄 布壓乾,在酥油中焙烤,再添到各自的菜餚中︒在某些情况下,也 可以未經烘焙使用,但烘焙後用是最好的︒**

pongal pongal

Rice Flour - ¼ padi 米粉/黏米粉

Green Gram Flour - ¼ padi 綠豆粉

Salt - ¾ Ru.wt 鹽

Mix these together and knead well by adding required water to make a tight dough. Make 8 - 10 balls and pat them out into pancakes and keep aside.

Ghee - 1 palam 酥油 Melt this and pour one ladle full of ghee in the middle of the

dosa pan. Spread the ghee around to about the size of the prepared pancake. Put the pancake on the pan. Pour another ladle full around the edges of the pancake. After a few minutes, turn it over. After it cooks and turns reddish in color, remove it and use it. Similarly cook all the prepared pancakes. 融化酥油,舀一整勺油倒入多薩餅鍋中間,攤開約如備好 的薄餅大小︒放餅上鍋︒沿煎餅的一圈邊緣再澆一滿勺酥 油︒幾分鐘後,給餅翻個面︒熟時餅色轉微紅,取出並用 之︒以同樣方法煎製所有備好的麵餅︒

bread Roti

Just as Seasoned sojji Recipe Number 24, aromatic ghee can be prepared.

Pepper - ¼ palam 胡椒

Cumin Seeds - ¼ palam 孜然

Asafoetida - ¼ ku.wt 阿魏膠

Fry these in around 3 palam ghee and mix it with the dough along with the ghee. Knead it well again and then make pancakes. Also, if needed ¼ palam grated ginger can also be added and kneaded with the dough.

bread Roti

Split Bengal Gram Flour - ½ padi 鷹嘴豆瓣粉 Wheat Flour - ¼ padi 小麥粉 Salt - ¼ palam 鹽

Ghee - 1 palam 酥油

Mix these together. Add water and knead into a tight dough. Press it and knead to make it soft. Make lemon sized balls and roll it out on a rolling board into circles of half paddy width. Cook these as normal Rotis as said in the previous recipe and use them. Aromatic ghee can also be added as mentioned in Recipe Number 53.

bread Roti

原料

鷹嘴豆瓣粉 小麥粉 鹽 酥油 Split Bengal Gram Flour Wheat Flour Salt Ghee ½ padi ¼ padi ¼ palam 1 palam

Ingredients

Split Bengal Gram flour/Besan - ½ padi 鷹嘴豆瓣粉 Wheat Flour - ⅜ padi 小麥粉 Salt - ¼ palam 鹽 Ghee - ¼ palam 酥油 Mix these together and knead well. 混合上述食材,揉勻︒

Extracted Ginger Essence - ½ Ru.wt 薑汁 Powdered Cinnamon Sticks - ¼ Ru.wt 肉桂粉 Thick Curd - ⅛ padi 濃稠凝乳 Put these three in a plate in which oxidation does not take

place, and keep mixing with circular motion for 4 naazhigai. Then,

Milk - ½ padi 牛奶

with this add the flour, ginger essence mixed with curd and mash them together. Make lemon sized balls and cook them as pancakes like in the previous Besan Roti Recipe 54 and use it.

bread Roti

原料

Ingredients

bread Roti

Sweet Pongal, Sweet Rice & Hindu Breads (Sarkkarai Pongalgalum Sarkkaraannangalum avaipondra Rotigalum)

Usage of this Sarkkarai pongal is the same as previously mentioned Pongals. Also, these are prepared on Sankaranti(Pongal) festival days. Among these Sarkkaraana( Sweet rices) are prepared for feats on special occasions.

Northern Maharashtrians specially celebrate this dish. This Sarkarranam (Sweet rice) is made using sugar or sugar syrup. If it needs to be prepared with sugar syrup, the sugar syrup needs to be prepared as following.

糖浆 法

糖

浆

Ilampaagu

Water - ¾ padi 淨水 Sugar - 1 veesai 糖 Put these two in a pan or a non-oxidising vessel which is washed clean like a conch. Dissolve the sugar in the water and heat it. When it boils, remove from the stove. Take another vessel and tie a thick cloth covering the mouth of this vessel and filter the boiled sugar solution in this. Wash

the vessel used to boil the solution. Pour the filtered sugar solution in this and heat again. Once it starts boiling, 將鍋或耐氧化容器清刷得如海螺般潔淨,將二者傾入其 中︒糖溶於水並加熱︒當糖水沸騰,從爐中取下︒取另一 個容器,用厚布蓋住器口,過濾煮沸的糖液︒清洗煮糖水 的器皿︒將過濾後的糖液倒入其中並再次加熱︒一旦開始 沸熱,

Milk - ⅛ padi 牛奶

Water - ⅛ padi 淨水

Mix these two together. Sprinkle little milk on the boiling sugar solution. Then immediately, the dirt of the sugar will turn black and float up like froth. Move this to the side using a Jalli karandi (perforated ladle) and remove the dirt. Again sprinkle some milk and remove the froth like before. Continue to do

this until no more froth comes up. Then,

Saffron - ¼ palam藏紅花

Dissolve this in 1 Ru.wt milk. Add this to the sugar syrup from which dirt has been removed. Stir and start checking

糖

浆

Syrup Sarkkarai paagu

for the right consistency of the syrup. To check for the right consistency :

[1]take one ladle of sugar solution(from which dirt has been removed), cool it down and take it in the index finger and touch it with the thumb. While separating the 2 fingers, the syrup should form an unbroken string of one Angulam (about one inch) length. At this consistency, know that this is Ilampaagu (medium condensed syrup). This Ilampaagu, is used to prepare Jilebi, Mango and Hindu Gooseberry like sweet pickle recipes which are to follow.

[1] 取一勺糖液(已除垢澱),將其冷卻並點在食指上,用 拇指撚︒在分開 2 個手指時,糖漿應形成一段 1 Angulam (約 1 英寸)長的不斷糖絲︒有這種黏稠度便可知是 Ilampaagu**(中濃度糖漿)︒這種** Ilampaagu用於備製之後的 Jilebi**(炸麥圈)、甜泡芒果和印度醋栗等菜食︒**

[2] Boil this ilampaagu for some more time, and put one drop on the floor once every 5-6 minutes. If this drop does not flow and stands as it is, know that this is Mudirpaagu (fully condensed syrup). This mudirpaagu is used in several Sweet rice and Laddu(sweet ball) recipes which are to follow. [2]* 再將此中濃度糖漿煮沸,每 5-6 分鐘在地板上滴一滴︒ 如果這滴水没有流動並保持原樣,便可知是*Mudirpaagu**

This syrup can be made without adding saffron. But adding this is the best. Just as turmeric is an important ingredient in salty, sour and spicy dishes, similarly saffron is an important ingredient in sweet dishes. Dishes in which saffron is added give good health to the body, good aroma to the nose and the saffron adds beauty to the dish. 製這種糖漿可以不加 藏紅花︒但加藏紅花是最好的︒正如薑黃是鹹、酸和辣菜餚的重要

Syrup Sarkkarai paagu

糖

浆

Syrup Sarkkarai paagu

sweet Pongal sakkarai Pongal

甜

Good Quality Rice - ½ padi 優質大米 Wash this well, drain all the water, and spread it on a white cloth to remove the wetness. 淘淨米,瀝乾水份,將其鋪 在白布上除潮︒

Ghee - 4 palam 酥油 Heat ghee in a Vengala panai (Bronze pot) that can hold 4 padi of water and fry the rice until it turns slightly reddish. 在 4 padi 容量的Vengala panai (青銅甑)中加熱酥油,將 米翻炒至微紅︒

Add the milk and water into the frying rice and mix. After the rice is ¾th cooked, add 5 palam grated coconut to the rice. And stir it. Add sugar - 15 palam, stir it and keep it on the fire for 10 minutes. While removing the vessel from the stove, add ½ Ru.wt Cardamom powder to the pongal.

In practice, almonds or cashew nuts and little raw edible camphor are added. In doing so, use 5 palam of almond or cashew as mentioned in the note below. Add veesam ¹⁄₁₆ Ru.wt powdered raw edible camphor in the pongal, stir it, place on the heat of live coal for 5 minutes and use. If ghee is added, the aroma of milk will reduce. 實踐中,會加杏仁或腰果 和少量生食樟腦︒這種情况下,依下面注釋所述使用 5 palam 杏仁 或腰果︒將 ¹⁄₁₆ Ru.wt 生食用樟腦粉加入米粥中,攪拌,置於活炭上熱 5 分鐘後用︒若加酥油,牛奶的香味會變弱︒

sweet Pongal sakkarai Pongal

甜

Vengala panai 青銅甑

Note: Wherever almonds are to be used in recipes, soak the almond Seeds in hot water, peel the brown skin and slice them into small clovelike pieces. These can be used by frying or without roast as mentioned in the respective recipes. If Cashew nuts are to be used, remove the red skin, roast and use. 注:凡是在食譜中使用杏仁的地方,將杏仁浸 泡在熱水中,剝去褐色外皮,切成丁香狀小粒︒杏仁碎丁可經煎 炒,或未經焙炒使用,依相應食譜所述︒ 若要用到腰果,去其紅 皮,煨烤使用︒

甜

Water - 1¾ padi 淨水

Pour this in a 4 padi water-capacity Thavalai (wide mouthed pan) and heat it. When it boils,

Split Bengal Gram & Yellow moong dal Sweet Pongal (kadaliparuppum payattramparuppum kalanda sarkkarai pongal) 杂豆米粥

Ghee - ½ palam 酥油 Put this in the boiling water and immediately,

Split Bengal Gram/Chana Dal - ⅛ padi 鷹嘴豆瓣 add this also in the boiling water and let it cook. Once it is half cooked,

加豆入油水中煮︒一到半熟,

Yellow Moong Dal/Petite Yellow Lentil - ⅛ padi 孟恩豆/小黃扁豆

甜

mix this with the half cooked Split Bengal Gram and stir. After 5 minutes,

Good Quality Rice - ½ padi 優質米 wash this well and drain the water. Add this to the boiling dals/lentils. Stir and cover the vessel. Once the rice is ¾ th cooked,

Milk - ¼ padi 牛奶 Grated Coconut - 4 palam 椰絲 Unprocessed Jaggery powder - 20 palam 未加工的粗蔗糖粉 Cardamom Powder - ¼ palam 豆蔻粉 add these one after another in the boiling pongal and stir with a ladle.

Cashew Nuts - 5 palam 腰果 Remove the skin , roast in little ghee and add it to the pongal. 去皮,在些許酥油裡煸烤後添入米粥︒

Ghee - 6 palam 酥油

Check for the quality of ghee, add it to the pongal and stir again. Remove it from the stove, keep it on the heat of live coal for 5 minutes and then use.

sweet Pongal sakkarai Pongal

甜

Good Quality Rice - ½ padi 優質大米 Petite Yellow Lentil/Yellow Moong Dal - ¼ padi 小黃扁豆/黃孟恩豆 Wash these two and drain the water. 將兩者洗淨,瀝乾水份︒

Water - 1½ padi 淨水

Pour this in a 4 padi water capacity Thavalai(wide mouthed pan) and heat it. When it boils, add the drained rice and dal in the water, mix it and cover the vessel. Once the rice is ¾th

cooked,

Ghee - 5 palam 酥油

Milk - ⅛ padi 牛奶

Unprocessed Jaggery powder - 15 palam 未加工的粗蔗糖粉 Grated Coconut - 3 palam 椰絲

原料

Ingredients

甜 粥 Add these one after the other in the boiling pongal, and stir. After 5 minutes,

Cardamom Powder - ¼ palam 豆蔻粉 Cashew Nuts - 5 palam 腰果 Add these two in the pongal, mix it and place on the heat of live coal(from burnt firewood) for 5 minutes and then use it. 將兩者添入米粥中,混合並置於(燃木而成的)活炭上 熱 5分鐘,隨後用之︒

The cashew nuts which are added should be roasted in ghee. 添入的 腰果應在酥油中煸炒過︒

sweet Pongal sakkarai Pongal

甜

Small Rice - ½ padi 碎米/短粒米 Roasted Yellow Moong Dal/Petite Yellow Lentil - 1/8 padi

Another variety of Yellow moong dal Sweet Pongal (Mattroruvitha Payattram paruppu sarkkarai pongal) 小黄扁豆米粥(另一版本)

Roast this as mentioned in the Note. Mix the rice and dal together. Wash well and drain the water.

Saffron - ⅛ Ru.wt 藏紅花

Dissolve this well in 3 Ru.wt milk and mix it with the drained rice and dal.

sweet Pongal sakkarai Pongal

甜

Water - 1¼ padi 淨水

Pour this in a 3 padi water-capacity Thavalai (wide mouthed pan) and heat it. When it boils, add the rice and dal mixed with saffron. Mix and cover the pan. Once the rice is cooked ¾ th, 將水倒入 3 padi 容量的 Thavalaii**(廣口釜形鍋)中並加 熱︒當水沸騰時,加入米、豆,與藏紅花混合後蓋上鍋 蓋︒米飯一到** ¾ 分熟,

Butter - 2 palam 牛油/黃油 Powdered Rock sugar or sugar - 15 palam 冰糖粉、糖 Ghee - 12 palam 酥油 Cloves - ¼ palam 丁香 Put these in the pongal and mix. The cloves alone should be fried in ghee and then added. Then, 將上述食材添入米粥,拌開︒丁香應單獨用酥油炸後再 添入︒然後,

Ginger - 1 Ru.wt 薑

deskin the ginger, grate it and add it in the pongal. Also, 生薑去皮,磨碎並添入米粥︒另外,

Cardamom powder - ¼ palam 豆蔻粉 add this and stir once again. Place the vessel on the heat of live coal (from burnt firewood) for 5 minutes.

Raw Edible Camphor - ⅛ Ru.wt 生食樟腦 Powder this, sprinkle on the pongal, mix and use the pongal. 樟腦磨粉,灑在米粥上,拌勻並用粥︒

The ginger and clove used is to help in quick digestion for those who consume it and not for its taste. 所用的生薑和丁香是用於助益食用者 快速消化,而並非為其口味︒

sweet Pongal sakkarai Pongal

甜

Note: Whenever roasted moong dal/roasted petite yellow lentils is mentioned in the ingredients of any recipe, moong dal should not be roasted directly, instead whole lentils should be roasted properly (until it turns reddish in color and gives aroma), broken and made as dal and then used. Dal prepared in this method will be tasty and aromatic. 注:凡是 食譜的原材中提到煨製過的孟恩豆/小黃扁豆,不應旺炒,而要恰 當地煨炒整豆(直至泛微紅並散發出豆香),使其碎裂,製成孟恩 豆以便待用︒用這種方法製備的孟恩豆既美味又芳香︒

甜

Water - 1½ padi 淨水

Pour this in a 3 padi water capacity vessel and boil it. 將其倒入 3 padi 容水量的器皿中煮沸︒

Ghee - 1¾ palam 酥油* Pour this in the boiling water. Once this comes to a boil,* 將其倒入沸水中︒一旦油沸,

Rice - ½ padi 大米

wash this well, drain the water. Add this to the boiling water. Then, just as in the first rice recipe, drain the starch. When the rice cooks and become like a flower(soft), spread it on a

thaambalam(plate) and let it cool for sometime. 將米洗淨,瀝乾水,加入沸水中︒隨後,依第1 道米飯食 譜所述,瀝除澱粉︒當飯煮熟並如花般(柔軟)時,將其 鋪在Thaambalam**(盤子)上,令其冷卻一陣︒**

Put this in 8 Ru.wt water and place it on the heat of the live coal to heat it up. Then dissolve the saffron in water and mix along with the rice which was kept on the plate. Then,

甜米饭

甜

Sugar - 20 palam 糖**

Dry Grapes - 3 palam 葡萄乾

Almonds - 3 palam 杏仁

Use the almonds and dry grapes as mentioned in Note 1 and 2, but without frying. Mix with the sugar and add to the rice and mix.

Heat this in a non-oxidising vessel, and which will hold the quantity of rice. Once the ghee has heated up, add the rice which is on the plate into this and mix it well. Then, when it starts boiling with the sound "katha katha" and after a few minutes when the sound stops, keep the vessel on the heat of live coal for 10 minutes.

Ghee - 5 palam 酥油

Then again melt 5 palam ghee and add it to the rice. Mix it well. Then, few minutes before serving,

Rock Sugar - 5 palam 冰糖 Cardamom powder- ½ palam 豆蔻粉 Raw Edible Camphor - ⅛ Ru.wt 生食樟腦 powder the rock sugar to pepper size particles. Powder the cardamom and camphor each separately. Add these to the rice, stir well and then use it. While serving this pongal, a good sweet Rice sarkkarai saadam

甜

variety of jackfruit pieces can be chopped finely and added to the pongal if available. In practice, different kinds of fruits are also added.

Note 1: Wherever almonds are to be used in recipes, soak the almond Seeds in hot water, peel the brown skin and slice them into small clovelike pieces. These can be used by frying or without roast as mentioned in the respective recipes. If Cashew nuts are to be used, remove the red skin, roast and use. 注 1**:凡是在食譜中使用杏仁的地方,將杏仁浸泡在 熱水中,剝去褐色外皮,切成丁香狀小粒︒杏仁碎丁可經煎炒,或 未經焙炒使用,依相應食譜所述︒若要用到腰果,去其紅皮,煨烤**

Note 2: Wherever dry grapes are mentioned in recipes, clean any dirt, remove the stalks and any unwanted particles. Wash it gently with water. Press them with a thin cloth to dry them. Roast them in ghee and add it

to the respective dish. In some cases, it is also used without roasting but using them after roasting is best. 注 2**:凡是在食譜中提到葡萄乾之處, 清掉所有雜垢,去除莖及任何不需要的顆粒︒用水輕輕清洗︒用薄 布壓乾,在酥油中焙烤,再添到各自的菜餚中︒在某些情况下,也 可以未經烘焙使用,但烘焙後用是最好的︒**

sweet Rice sarkkarai saadam

甜

This rice is also used mostly by Northern Maharashtrians just like previous Sweet rice (sarkkarai saadam). 這種米飯也主要由北馬哈拉施特拉邦人使用,就像之前的 sarkkarai saadam**(甜米飯)一樣︒**

Water - 1½ padi 淨水 Pour this in a 3 padi water-capacity vessel and boil it. 將其倒入 3 padi 容量的容器中並煮沸︒

Ghee * - 1¾ palam 酥油***

Pour this in the boiling water. Once this comes to a boil, 將此倒入沸水中︒一旦沸騰,

Small Rice - ½ padi 碎米/短粒米

wash this well, drain the water. Add this to the boiling water. Then, just as in the first rice recipe, drain the starch. When the rice cooks and become like a flower(soft), spread it on a lead coated Thaambalam (plate) and let it cool for sometime.

甜

Saffron - 1 Ru.wt 藏紅花

Churn this in 1 Ru.wt milk and make it like butter. Add it to the rice which is on the plate and mix. Then,

Grated Coconut - 12 palam 椰絲 Check and clean any dirt, fibres and add in the rice. 檢查並清出所有塵垢、纖維,添入米飯中︒

Sugar ** - 25 palam 糖*** Check whether it is clean and add it to the rice.* 察看糖的潔淨度,添入米飯中︒

Cardamom - 1 Ru.wt 豆蔻粉 Dry Grapes - 4 palam 葡萄乾 Almonds - 4 palam 杏仁 Use the almonds and dry grapes as mentioned in Note 1 and 2. Mix these with the rice well.

Ghee - 10 palam 酥油 Heat this in a non-oxidising vessel.

Fry this in the heated oil and immediately put this on the rice on the plate and mix well. Place the vessel on the heat of live coal(from burnt firewood) for 10 minutes and while serving, 在加熱的油中煎丁香,然後立即將其放在盤子裡的米飯 上,攪拌均勻︒將容器放在(燃木而成的)活炭上熱 10 分鐘,之後盛用時,

甜

Seeds in hot water, peel the brown skin and slice them into small clovelike pieces. These can be used by frying or without roast as mentioned in the respective recipes. If Cashew nuts are to be used, remove the red skin, roast and use. 注 1**:凡是在食譜中使用杏仁的地方,將杏仁浸泡在 熱水中,剝去褐色外皮,切成丁香狀小粒︒杏仁碎丁可經煎炒,或 未經焙炒使用,依相應食譜所述︒若要用到腰果,去其紅皮,煨烤 使用︒**

Note 2: Wherever dry grapes are mentioned in recipes, clean any dirt, remove the stalks and any unwanted particles. Wash it gently with water. Press them with a thin cloth to dry them. Roast them in ghee and add it

to the respective dish. In some cases, it is also used without roasting but using them after roasting is best. 注 2**:凡是在食譜中提到葡萄乾之處, 清掉所有雜垢,去除莖及任何不需要的顆粒︒用水輕輕清洗︒用薄 布壓乾,在酥油中焙烤,再添到各自的菜餚中︒在某些情况下,也 可以未經烘焙使用,但烘焙後用是最好的︒**

Another variety of Coconut Sweet Rice (Mattroruvitha Thengai sarkkarai saadam/ Naaraleebath)

Small Rice- ½ padi 碎米、短粒米

Water - 1½ padi 淨水

Cook this like the 1st Plain rice(Saada saadam) recipe. Once cooked, spread this on a lead coated thaambalam(plate) and let it cool.

Saffron - ¼ palam 藏紅花

Dissolve this in 2 Ru.wt milk , add to the rice and mix well. 將其溶解在 2 Ru.wt 牛奶中,加入米飯中攪拌均勻︒

Grated Coconut - 12 palam 椰絲 Check if this is clean and mix with the rice. 察看椰絲是否潔淨後,與米混合︒

椰丝甜米饭(另一版本)

sweet Rice sarkkarai saadam

甜

Sugar - 25 palam 糖

Milk - ¼ padi 牛奶

Heat both of these in a clean iron frying pan and boil it to Ilampaagu(medium condensed syrup) consistency. Pour this on the rice and mix well.*

Dry grapes - 2 palam 葡萄乾 Almonds - 2 palam 杏仁 Use the almonds and dry grapes as mentioned in Note 1 and 2. Add to the sugar-syrup mixed rice well. 使用注 1 和注 2 中提到的杏仁和葡萄乾,添入糖漿米飯 中,攪拌均勻︒

Cardamom Powder - 1 Ru.wt 豆蔻粉 Add this also in the rice and mix well. 將此也添入飯中拌勻︒

Ghee - 10 palam 酥油 Heat this in a non-oxidising vessel. 在耐氧化的容器中加熱︒

Cloves - ⅛ Ru.wt 丁香

Fry this in the heated oil and remove the cloves , pour the ghee alone on the rice on the plate and mix well. Place the vessel on

the heat of live coal (from burnt firewood). 在熱油中煎丁香︒取掉丁香,只將酥油倒入盤中的米飯 中,拌勻︒將盤子置於(燃木而成的)活熱炭上︒

Rock Sugar - 6 palam 冰糖 Powder the rock sugar to pepper size particles. Mix with the rice and then use it. 冰糖磨成胡椒大小的顆粒︒與米飯混合後用之︒

sweet Rice sarkkarai saadam

甜

Note 1: Wherever almonds are to be used in recipes, soak the almond Seeds in hot water, peel the brown skin and slice them into small clovelike pieces. These can be used by frying or without roast as mentioned in the respective recipes. If Cashew nuts are to be used, remove the red skin, roast and use. 注 1**:凡是在食譜中使用杏仁的地方,將杏仁浸泡在 熱水中,剝去褐色外皮,切成丁香狀小粒︒杏仁碎丁可經煎炒,或 未經焙炒使用,依相應食譜所述︒若要用到腰果,去其紅皮,煨烤 使用︒**

Note 2: Wherever dry grapes are mentioned in recipes, clean any dirt, remove the stalks and any unwanted particles. Wash it gently with water. Press them with a thin cloth to dry them. Roast them in ghee and add it to the respective dish. In some cases, it is also used without roasting but using them after roasting is best. 注 2**:凡是在食譜中提到葡萄乾之處, 清掉所有雜垢,去除莖及任何不需要的顆粒︒用水輕輕清洗︒用薄 布壓乾,在酥油中焙烤,再添到各自的菜餚中︒在某些情况下,也 可以未經烘焙使用,但烘焙後用是最好的︒**

sweet Rice sarkkarai saadam

甜

Good Quality Rice - ½ padi 優質大米 Wash this well and drain the water. Then, 淘淨米,瀝乾水︒隨後,

Ghee - 1 palam 酥油

Pour this in a big bogini vessel(cylindrical wide mouthed vessel, not too deep) and heat it. Add the drained rice. Roast the rice until it turns slightly reddish in color. 將此倒入一個大 Bogini**(直筒甑,不要**

Mango Juice Extract- 2 padi* 芒果汁 Choose sweet and very juicy mangoes . Gently squeeze it and filter the juice in a lead coated vessel. Measure the extracted juice as per the above given quantity. Heat this in a 3 padi water capacity vessel. When this juice starts boiling, add the roasted rice in it and stir with a lead

Pithalai Bogini 黃銅大直筒甑 sweet Rice sarkkarai saadam

甜

coated ladle, and cover the vessel. Then, check whether the rice has cooked ¾ th,

Sugar* - 25 palam* 糖*** Add this to the rice and mix.* 將糖加入米飯中攪拌︒

Cardamom Powder - ½ palam 豆蔻粉 De-skinned Almonds - 5 palam 去皮杏仁 Dry grapes - 5 palam 葡萄乾

Prepare this as mentioned in the Note and add them one after the other to the rice, and stir.

Good Quality Ghee - 15 palam 優質酥油

Pour this on the rice, stir well and remove the vessel from the stove. Place the vessel on the heat of the live coal(from the burnt firewood) and keep it covered for 5 minutes. Then, before serving,

Rock Sugar - 5 palam 冰糖

Powder the rock sugar to pepper size particles. Mix with the rice and then use it.

甜 饭 *** If needed, the quantity of the sugar can be increased and also it can be made into syrup and used. For this, add ¼ portion more of the existing sugar quantity and prepare as Mudirpaagu(fully condensed syrup) as mentioned in recipe number 56. *** 若需,可以增加糖量,也可以製成 糖漿使用︒若此,添加 ¼ 份現有糖量,依照第 56 道食譜中所述製作 Mudirpaagu**(完全濃縮糖漿)︒**

Note 1: Wherever almonds are to be used in recipes, soak the almond Seeds in hot water, peel the brown skin and slice them into small clovelike pieces. These can be used by frying or without roast as mentioned in the respective recipes. If Cashew nuts are to be used, remove the red skin, roast and use. 注 1**:凡是在食譜中使用杏仁的地方,將杏仁浸泡在 熱水中,剝去褐色外皮,切成丁香狀小粒︒杏仁碎丁可經煎炒,或 未經焙炒使用,依相應食譜所述︒若要用到腰果,去其紅皮,煨烤 使用︒**

Note 2: Wherever dry grapes are mentioned in recipes, clean any dirt, remove the stalks and any unwanted particles. Wash it gently with water. Press them with a thin cloth to dry them. Roast them in ghee and add it to the respective dish. In some cases, it is also used without roasting but using them after roasting is best. 注 2**:凡是在食譜中提到葡萄乾之處, 清掉所有雜垢,去除莖及任何不需要的顆粒︒用水輕輕清洗︒用薄 布壓乾,在酥油中焙烤,再添到各自的菜餚中︒在某些情况下,也 可以未經烘焙使用,但烘焙後用是最好的︒**

甜

Ghee - 2 palam 酥油 Pour this in a frying pan and heat it. 將其倒入煎鍋中加熱︒

Wheat Grits i.e. Daliya - ½ padi 麥碎/布格麥 Add this to the heated oil and roast to a sandy color. Transfer this to a plate and keep aside.

Water - 1 padi 淨水 Pour this in a vessel and heat. When the water boils, add the roasted wheat grits and mix.

Sugar - 20 palam 糖 Cardamom Powder - ¼ palam 豆蔻粉

Cashew nuts or almonds - 3 palam 腰果/杏仁 Prepare the almonds or cashews as given in the note. Mix this with sugar and cardamom powder. Add this to the saanja and mix. Once the water is completely absorbed and the wheat grits cook like rice, keep it for sometime on the heat of live coal (from burnt firewood). 依注釋所述的方法備製杏仁或腰果︒將其與糖、豆蔻粉 混合︒添入麥碎飯中拌勻︒一旦水份收乾,且麥碎如米 飯狀時,置於(燃木而成的)活性炭上熱一段時間︒

早

餐

saanja saanja

Note: Wherever almonds are to be used in recipes, soak the almond Seeds in hot water, peel the brown skin and slice them into small clove-like pieces. These can be used by frying or without roast as mentioned in the respective recipes. If Cashew nuts are to be used, remove the red skin, roast and use. 注:凡是在食譜中使用杏仁的地方,將杏仁浸泡在熱水中, 剝去褐色外皮,切成丁香狀小粒︒杏仁碎丁可經煎炒,或未經焙炒 使用,依相應食譜所述︒若要用到腰果,去其紅皮,煨烤使用︒

早

餐

saanja saanja

麦碎/扁米

原料

酥油 麥碎/扁米 牛奶 糖 葡萄乾 杏仁 豆蔻粉 藏紅花 牛奶 冰糖 6 palam ¼ padi ¾ padi 10 palam 2½ palam 2½ palam ¼ palam 4 Ru.wt 1 Ru.wt 5 palam Ghee Wheat Grits i.e. Dalia/Chira Milk Sugar Dry Grapes Almonds CardamomPowder Saffron Milk Rock Candy

Ingredients

Part 5: Hindu Pakasastra, Volume 1 - The Hindu Cookbook_English_part_5.md

扁

米

chira chira

The citizens of this nation call this as Noi Halva. This dish can be used as an accompaniment with dishes like Poori, which are not sweet.

Ghee - 1 palam 酥油 Pour this in a frying pan and heat it. 油倒入煎鍋中加熱︒

Wheat Grits i.e. Dalia/Chira - ¼ padi 麥碎/扁米 Add this to the heated oil and roast to a sandy color. 將其倒入熱油中,翻炒至沙色︒

Milk - ¾ padi 牛奶

Pour this in a vessel and heat it. As soon as it starts boiling, add the roasted wheat grits in it and mix. When it comes to a boil, 將其倒入容器中並加熱︒奶一起沸沫,即刻加入油炒過的 麥碎並攪拌︒煮至沸騰,

Sugar - 10 palam 糖 Add this to the boiling wheat grits and stir continuously. When it boils thrice (moondru kothi). **將糖加入沸奶麥碎中並不斷攪拌︒煮沸三回(**moondru

kothi**)︒**

Dry Grapes - 2½ palam 葡萄乾

Almonds - 2½ palam 杏仁

Cardamom powder - ¼ palam 豆蔻粉

Powder the cardamom, and prepare the almonds and grapes as given in Note 1 and 2. Add these in the chira.

Saffron - 4 Ru.wt 藏紅花

Dissolve this in 1 Ru.wt milk and add to the chira. Mix well and remove from the stove.

Ghee - 5 palam 酥油

Pour this in the chira and place the vessel on the heat of live coal(from burnt firewood) for 5 minutes. While serving, 將油澆在飯中,將容器置於(燃木而成的)活炭上熱 5 分 鐘︒盛用時,

Rock Candy - 5 palam 冰糖

Powder this to pepper size particles. Sprinkle on the chira, mix and use it.

Note 1: Wherever almonds are to be used in recipes, soak the almond Seeds in hot water, peel the brown skin and slice them into small clovelike pieces. These can be used by frying or without roast as mentioned in the respective recipes. If Cashew nuts are to be used, remove the red skin, roast and use. 注 1**:凡是在食譜中使用杏仁的地方,將杏仁浸泡在 熱水中,剝去褐色外皮,切成丁香狀小粒︒杏仁碎丁可經煎炒,或 未經焙炒使用,依相應食譜所述︒若要用到腰果,去其紅皮,煨烤 使用︒**

Note 2: Wherever dry grapes are mentioned in recipes, clean any dirt, remove the stalks and any unwanted particles. Wash it gently with water. Press them with a thin cloth to dry them. Roast them in ghee and add it to the respective dish. In some cases, it is also used without roasting but using them after roasting is best. 注 2**:凡是在食譜中提到葡萄乾之處, 清掉所有雜垢,去除莖及任何不需要的顆粒︒用水輕輕清洗︒用薄 布壓乾,在酥油中焙烤,再添到各自的菜餚中︒在某些情况下,也 可以未經烘焙使用,但烘焙後用是最好的︒**

扁

米

chira chira

This dish is mostly prepared as Neivedyam (sacred food offering) by Smartha Dravida brahminutes of Chennai, Tamil Nadu during Maargazhi months on Thirivaathirai. This is very delicious and healthy.

Rice - 1 padi 大米

Pound and clean this. Put it little by little in a frying pan and roast until it turns slightly reddish in color. Grind this into a flour.

Water - 2½ padi 淨水

Pour this in a non-oxidising vessel and heat it. After it starts boiling,

布

丁

pudding kali

Roasted Petite Yellow Lentil/Yellow Moong Dal - veesam (¹⁄₁₆) padi 煨焙過的小黃扁豆/黃孟恩豆 Split Bengal Gram/Chana Dal - half veesam (¹⁄₃₂) padi 鷹嘴豆瓣

Prepare the petite yellow lentil as mentioned in the note and add to the boiling water. Add the Split Bengal Gram without roasting into the same boiling water. Once it is half cooked, 依照注釋中的方法準備小黃扁豆,然後加入沸水中︒將 未烘烤的鷹嘴豆瓣加入相同的沸水中︒半熟後,

Grated Coconut - 5 palam 椰絲

Jaggery - ½ veesai 粗蔗糖

Add this with the half cooked lentils and mix. Once the jaggery melts, add the ground rice flour and mix. Cover the vessel. After a few minutes,

Cashew Nuts - 5 palam 腰果 Cardamom Powder - ½ Ru.wt 豆蔻粉

Ghee - ⅛ padi 酥油

Add these in the kali (pudding) one after the other and mix well. Remove the vessel from the firewood stove and place on the heat of live coal (from burnt firewood) for some time. Then take it and use it.

The flour used in the recipe can be prepared by soaking the rice in water, drying, powdering and then roasting it instead of roasting and then powdering. If this kali (pudding) should be non-sticky like upma, the quantity of water added should be less. If it should be clayey like pudding, the quantity of water should be more. 食譜中使用的黏米粉可以通過將米 泡水、曬乾、磨粉、烘烤來製備,而不是先烘烤然後磨粉︒若這道 kali**(布丁)應如** upma**(米糕)一樣不黏,那麼加入的水量應較少︒若 應像布丁一樣黏稠,那麼水量應更多︒**

布

丁

pudding kali

Note: Whenever roasted moong dal/roasted petite yellow lentils is mentioned in the ingredients of any recipe, moong dal should not be roasted directly, instead whole lentils should be roasted properly (until it turns reddish in color and gives aroma), broken and made as dal and then used. Dal prepared in this method will be tasty and aromatic. 注:凡是 食譜的原料中提到煨製過的孟恩豆/小黃扁豆,不應旺炒,而要恰 當地煨炒整豆(直至泛微紅並散發出豆香),使其碎裂,製成孟恩 豆以便待用︒用這種方法製備的孟恩豆既美味又芳香︒

布

丁

pudding kali

Good Quality Rice - 1 padi 優質大米

Wash this well and drain the water. Soak for some time, pound and make as flour. Roast it in a frying pan until it turns reddish in color.

Split Bengal Gram/Chana Dal - ⅛ padi 鷹嘴豆瓣 Roast this with little ghee until it turns reddish. 用少許酥油將其炒至微紅︒

Water - ¾ padi 淨水

Pour this in a vessel and heat it. When it starts boiling well, 將其倒入容器中並加熱︒當水開始沸騰時,

Coconut Pieces - 5 palam 椰肉塊

Cardamom Powder - ½ Ru.wt 豆蔻粉

among these, first add the jaggery to the boiling water. After it has melted completely, add the roasted rice, Split Bengal Gram, coconut pieces and cardamom powder in the boiling water and mix well. Remove from the firewood stove and pour this in a big platter and stir. After it cools down a little, sprinkle some water and knead nicely. Make mango sized balls, place them on the palm and flatten them to finger-width pancakes.

bread adai

Pour this in a round vessel with a wide mouth or bogini. Place some paddy straw on the water like a bed (such that the straw stands above the water level). Once the water starts boiling, place a few pancakes on the straw. Place some more paddy straw on these pancakes and cover them. Cover the vessel such that no vapour escapes out. After 10 minutes, open the lid and press the pancakes with a finger. If it is firm and stiff, know that it is cooked properly. Cook the rest of the pancakes in the same way.

In practice, along with Split Bengal Gram, black-eyed peas, green moong and almonds are also added. 在實踐中,除了鷹嘴豆瓣之外,也會添 些黑眼豆、綠孟恩豆和杏仁︒

bread adai

Wheat Grits i.e. Semolina - ½ padi 麥碎/粗磨小麥粉 Ghee - ¼ padi 酥油

Almonds - 7½ palam 杏仁

Pistachio - 7½ palam 開心果

Rock Candy - ½ veesai 冰糖

Among these, deskin the almonds and pistachio and pound well along with rock candy. Mix this with the wheat grits and add ghee. Knead as a tight dough.

Kasturi (Musk) - 4 ku.wt 野生薑黃

Rose Water - veesam (¹⁄₁₆) padi 玫瑰水

Dissolve the saffron and kasturi in the rose water and add this to the dough. Knead once again and make lemon sized balls. Pat them into vadas (small circles) and place them on a plate in which oxidation does not take place. Cover this with another plate. Put live coal pieces below the bottom plate and above the covered plate until it cooks properly and gives aroma. Then take it and use it.

原料

麥碎/粗磨小麥粉 酥油 杏仁 開心果 冰糖 野生薑黃 藏紅花 玫瑰水 Wheat Grits i.e. Semolina Ghee Almonds Pistachio Rock Candy Kasturi (Musk) Saffron Rose Water ½ padi ¼ padi 7½ palam 7½ palam ½ veesai 4 ku.wt 8 ku.wt ¹⁄₁₆ padi

Ingredients

bread Roti

This plate can be kept in Koondu-aduppu (refer glossary - which is brick-like in shape - long, square and tall) or Anal-aduppu (fire wood stove) and cooked as mentioned in previous roti recipes. 盤子可以架 在 Koondu-aduppu**(長、方和高外型像塊巨磚的窯爐灶)或** Analaduppu**(燃柴爐)上,並依照之前的餅譜所述烘烤麵餅︒**

bread Roti

These varieties of rice are always a part of the special recipes which are prepared during Hindu occasions like marriage, commemoration and on such auspicious or inauspicious days. Among these, some varieties of rice are like medicine for the body. Some are only tasty but will create illhealth. Such dishes should be prepared rarely and limitedly.

Rice puliorai

Rice - ½ padi 大米 Water - 1½ padi 淨水 Cook this rice as given in the 1st Rice recipe by distilling starch. Transfer the rice into a karchattikal (soft-stone pot) or on karpalagai (granite slab) and mix. While the rice is still slightly hot, 依照第1道米飯食譜中的方法,備 製瀝除澱粉的米飯︒將米轉盛到 Karchattikal**(軟石甑)或**Karpalagai (花崗岩板)上並拌開︒趁米飯尚有 餘熱時,

Gingelly Oil - 3 palam 印度冷榨醇芝麻油 Pour this on the rice and mix it well using the fingers. 將其倒在飯上,用手指翻拌均勻︒

Water - ½ padi 淨水 Tamarind - 6 palam 羅望子 Put these in a lead coated vessel, extract the pulp and remove the Seeds and remnants. 將這些放入塗鉛容器中,取果肉並去籽和渣︒

Salt - 1½ palam 鹽 Powder this and add to the tamarind extract. 將其磨成粉並加入羅望子中︒

Gingelly Oil - 6 palam 印度冷榨醇芝麻油 Heat this in a non-oxidising vessel. As soon as it has heated up, 在耐氧化的容器中加熱︒油一熱起來,

Red Chilli - 2 palam 乾紅辣椒 Mustard Seeds - ¼ palam 芥菜籽 Fenugreek Seeds - ½ Ru.wt 胡蘆巴籽 Asafoetida - ⅛ Ru.wt 阿魏膠

Rice puliorai

饭

Karchattikal 軟石甑

Prepare the seasoning using these ingredients as per Recipe number 22 and in that,

• Turmeric Powder ¼ Ru.wt 薑黃粉 Curry Leaves - 1 Ru.wt 咖哩葉 Add these two in the seasoning and mix well. Add the prepared tamarind extract to this and stir continuously without letting it burn at the bottom of the vessel. Check for Legiyam(thick paste) consistency after all the water has evaporated. Put this on the rice which is on the slab and mix really well.

If this paste is tied in an areca leaf and stored, it will remain good and not spoil for upto 10 to 15 days. 若將此濃醬以檳榔葉包裹儲存,能保 其品質,且 10 到 15 天內不會變質︒

Rice puliorai

This rice should always be consumed in limited quantities. If taken in large quantities it will cause Pitta related issues like thirst, giddiness etc. Since this is highly delicious, it is best to drink hot water immediately after consuming this. By drinking hot water, the bad qualities of this dish will be removed. 此飯品應始終有度食用︒大量食入會引起口渴、頭晕等火

Small Rice - ½ padi 碎米/短粒米

Water - 1½ padi 淨水

Turmeric Powder - ¼ Ru.wt 黃薑粉

Add the turmeric powder in water and use this water to cook the rice as given in the 1st Rice recipe. When the rice is cooked and then placed on the live coal,

香粉芝麻荟饭

原料 碎米/短粒米 淨水 薑黃粉 印度冷榨醇芝麻油 胡椒 孜然 胡蘆巴籽 香菜籽 乾紅辣椒 印度黑豆瓣 晶鹽粉 羅望子 鹽末 芥菜籽 花生米 咖哩葉 阿魏膠 去殼煨烤過的芝麻粉 Small Rice Water Turmeric Powder Gingelly Oil Pepper Cumin Seeds Fenugreek Seeds Coriander Seeds Red Chilli Split Black Gram/Urad Dal Powdered Crystal Salt Tamarind Powdered Salt Mustard Seeds Peanuts Curry Leaves Asafoetida De-skinned and Roasted Sesame Seeds Powder ½ padi 1¾ padi ¼ Ru.wt 11 palam ¼ palam ⅛ palam ¹⁄₁₆ palam ¼ palam 1¼ palam 1½ palam ½ palam 3¼ palam ½ palam ½ palam 6 palam ¼ palam ⅛ Ru.wt 2 palam Ingredients

Rice chitraannam

Gingelly Oil - 3 palam 印度冷榨醇芝麻油 pour this on the rice placed on the live coal. Mix such that the oil spreads throughout the rice. Cover the vessel and keep the vessel on live coal for 3 minutes. The transfer the rice onto Karpalagai (granit slab), spread the rice, mix well and let it cool. 麻油澆在活炭上的飯中,拌開使油潤遍飯粒︒蓋上蓋子並 將飯器置於活炭上 3 分鐘︒將米飯轉盛到Karpalagai**(花崗 岩板)上,均勻鋪開,令其冷卻︒**

Pepper - ¼ palam 胡椒 Cumin Seeds - ⅛ palam 孜然 Fenugreek Seeds - veesam (¹⁄₁₆) palam 胡蘆巴籽 Coriander Seeds - ¼ palam 香菜籽 Red Chilli - ¼ palam 紅辣椒 Split Balck Gram/Urad Dal - 1½ palam 印度黑豆瓣 Pour the required amount of gingelly oil little by little , roast each of the above ingredients separately and powder them. Then, mix them together. Add the powder to the rice on the Karpalagai (granite slab) and mix well. 一點一點地倒入適量麻油,將上述每種材料分別煸炒後磨 成粉︒然後,將其混合在一起︒將香料粉添入Karpalagai

Powdered Crystal Salt - ½ palam 晶鹽粉 Sprinkle this on the rice.

Gingelly Oil - 2 palam 印度冷榨醇芝麻油 pour this on the rice placed on the live coal. Mix gently and nicely mix the rice, without smashing it. Then, gather the rice into a heap and keep it aside. 將其澆在飯四周,輕柔拌開,不要把飯粒弄碎︒然後,將 飯攏成一堆並放置一邊︒

Rice chitraannam

Water - ¼ padi 淨水 Tamarind - 3¼ palam 羅望子 Put these in a lead coated vessel, extract the pulp and remove the Seeds and remnants.

Powdered Salt - ½ palam 鹽末 Add to the tamarind extract. 鹽末添入羅望子提取汁中︒

Gingelly Oil - 6 palam 印度冷榨醇芝麻油 Heat this in a frying pan. As soon as it has heated up, 在煎鍋中熱麻油︒油一熱熟,

Red Chilli - 1 palam 乾紅辣椒 Pinch them into small pieces, add them to the heated oil. Once they are half fried.

Mustard Seeds - ½ palam 芥菜籽 add this to the chilli. When the "sada pada"(spluttering) sound starts and half the mustard Seeds have cracked, 將其加到辣椒裡︒當「sada pada」濺射聲响起,一半芥菜 籽裂開時,

Peanuts - 6 palam 花生米 Soak this earlier and drain all the water and dry it. Add this

to the seasoning and stir well. Once the peanuts have roasted well, remove the seasoning from the firewood stove. 提前浸泡,瀝去水份,晾乾︒將此加入調料熱油中拌炒︒ 花生炒熟後,將此料從柴爐上取下︒

Curry leaves - ¼ palam 咖哩葉 Asafoetida - ⅛ Ru.wt 阿魏膠 Add these two to the seasoning and once the "sada pada"

(cracking) sound stops, take out the asafoetida block alone,

Rice chitraannam

powder it and add it back into the seasoning. Add the prepared tamarind extract and keep it on the firewood stove again. Keep stirring and check for a thick paste like consistency. Then add it to the heap of rice,

De-skinned and Roasted Sesame Seeds Powder - 2 palam 去殼煨烤過的芝麻粉

Sprinkle this on the rice. Mix everything together well and use it.

Rice chitraannam

This rice also has to be consumed limitedly like the previous rice. 此飯也須像前一種飯一樣少量食用︒

Rice - ½ padi 米

Water - 1½ padi 淨水

Cook this rice as given in the 1st Rice recipe by distilling starch. Transfer the rice into a karpalagai (granite slab) or a taambaalam (plate) in which oxidation does not occur, and stir well. Once it slightly cools,

依照第1道食譜中的方法,烹煮瀝除了澱粉的米飯︒將飯 轉盛到karpalagai**(花崗岩板)或耐氧化的**Taambaalam

Heated Ghee - 1½ palam 熱酥油 add this in the rice and mix well using the fingers. 將其加到米飯裡,用手指攪拌均勻︒

Deskined Sesame Seeds - ⅛ padi 去殼芝麻 Red Chilli - ¼ palam 乾紅辣椒 Crystal Salt - ½ palam 晶鹽

芝麻粉饭

Among these, soak the sesame Seeds alone for sometime in water and spread on a clean floor and rub them nicely, making it white. Then roast the sesame in a frying pan until it turns reddish. Then roast the chill also separately. Add these two together and mix salt along with them. Put this in an Ural (large pounding mortar) and pound them. Sprinkle this on the prepared ghee mixed rice and stir once again with fingers. Then,

Ghee - 6 palam 酥油

Red Chilli - ¼ palam 乾紅辣椒

Split Black Gram/Urad Dal - ½ palam 印度黑豆瓣

Mustard Seeds - ¼ palam 芥菜籽

Curry Leaves - ¼ Ru.wt 咖哩葉

prepare the seasoning as mentioned in recipe number 22, in a frying pan and mix the seasoning in the sesame powder mixed rice. Then stir well and use it.

RICE saadam

The mustard Seeds used in this variety of rice help control Vatha related issues and have the power to melt cyst in the stomach. It is best to be consumed frequently by individuals suffering from Vatha related issues and stomach cysts . Others should consume this rarely and limited quantity. Pregnant women particularly should avoid consuming this rice. 此飯中使用的芥菜籽有助於控制與風型相關的問題,並具 有消散胃中囊腫的能力︒有風型相關問題者及胃囊腫患者

Small Rice - ½ padi 碎米/短粒米 Water - 1½ padi 淨水 Cook this rice as given in the 1st Rice recipe. Transfer the rice onto a Karpalagai (granite slab) and let it cool. 依照第1道食譜中的方法烹製米飯︒將米飯轉盛到Karpalagai**(花崗岩板)上,令其冷卻︒**

Mustard Seeds - ½ palam 芥菜籽 Red Chilli - ¼ palam 乾紅辣椒 Grated Coconut - 2½ palam 椰絲 Turmeric Powder - ⅛ palam 黃薑粉 Sprinkle some water and grind these into a butter-like paste. Add this spice to the rice on the karpalagai and mix well. 灑些水,將上述食材磨成黃油狀的醬料︒將這此香料添 入花崗岩板上的米飯中,拌勻︒

Powdered Salt - ¾ palam 鹽末 Add this also to the rice and mix. 將其也加入飯中並攪拌︒

Lemons - 4 顆檸檬

Choose big lemons. Place them on a slab, press them with the palm by rolling it in circular motions. Cut it into two halves, remove the Seeds and squeeze the juice on the rice. Mix it well. If the lemons are squeezed too hard, the juice from the skin will also get mixed and add a bitter taste. So, squeeze them gently and normally.

Ghee - 6 palam 酥油 Pour this in a frying pan and heat it.

Red Chilli - ¼ palam 乾紅辣椒 Mustard Seeds - ¼ palam 芥菜籽 Split Black Gram/Urad Dal - ½ palam 印度黑豆瓣 Prepare the seasoning as given in the 22nd recipe. Once the seasoning is ready, 依照第 22 道食譜中的方法烹製調味料︒調料做好後,

Rice chitraannam

Asafoetida - ⅛ Ru.wt 阿魏膠 Smash this and add to the seasoning. 將其搗碎,添入調味料︒

Curry Leaves - ¼ palam 咖哩葉 Add this to the seasoning. Once the sound stops, mix this with the spice mixed rice and use it.

Water - 1½ padi 淨水

Cook this rice as given in the 1st Rice recipe. Transfer the rice into a Karpalagai (granite slab) or a Taambaalam (plate) in which oxidation does not occur, and stir well. Once it slightly cools down,

Heated Ghee - 1½ palam 熱酥油 Add this in the rice and mix well using the fingers. 將其加到米飯裡,用手指翻拌均勻︒

Ghee - 6 palam 酥油

Red Chilli - ¼ palam 乾紅辣椒

Split Black Gram/Urad Dal - ½ palam 印度黑豆瓣

Mustard Seeds - ¼ palam 芥菜籽

Curry Leaves - ¼ Ru.wt 咖哩葉

Prepare the seasoning as given in the 22nd recipe. Transfer this seasoning into another vessel in which oxidation doesn"t take place.

Grated Dry Coconut - 5 palam 乾椰絲 Powdered Salt - ½ palam 鹽末

Use the same frying pan and roast the grated coconut. Add the powdered salt and add to the rice. Mix well using the fingers. Then add the seasoning to the rice, stir it once again and use it after some time.

RICE saadam

In practice, 10 palam grated fresh coconut is roasted as mentioned above and then added instead of dry coconut. 在實踐中,也可以用鮮椰絲代替乾椰絲,煎烤後 添入飯中︒

Rice - ½ padi 大米

Water - 1½ padi 淨水

Ghee - 1½ palam 酥油

Using these, prepare the rice as prepared in recipe number 74. 以上述原料,依照第74道食譜中的方法烹煮米飯︒

Split Black Gram/Urad Dal - ⅛ padi 印度黑豆瓣 Split Bengal Gram/ Chana Dal - veesam (¹⁄₁₆) padi 鷹嘴豆瓣 Petite Yellow Lentil - veesam (¹⁄₁₆) padi 小黃扁豆 Powdered Salt - ¾ palam 鹽末 Roast each of the lentils separately until they turn slightly reddish. Grind them separately and then mix them. Add the powdered salt to this. Add this powder to the rice and mix. 幾種豆子分別焙烤,直至微紅︒將其單獨研磨,然後混 合︒加入鹽末︒將此豆粉倒入米飯並攪拌︒

Ghee - 6 palam 酥油 Red Chilli - ⅜ palam 乾紅辣椒 Split Black Gram - ½ palam 印度黑豆瓣 Mustard Seeds - ¼ palam 芥菜籽 Curry leaves - ½ Ru.wt 咖哩葉 Using this prepare the seasoning as mentioned in Recipe Number 22 and add it to the mixed rice. Mix it well and use. 用以上食材,依照第22道食譜的方法烹製調味料後,將其 加入豆米飯中︒拌勻後用之︒

RICE saadam

柠檬汁饭

原料

碎米/短粒米 淨水 鹽末 檸檬汁 薑黃粉 酥油 乾紅辣椒 芥菜籽 印度黑豆瓣 鷹嘴豆瓣 切碎的青辣椒 咖哩葉 Small Rice Water Powdered Salt Lemon Extract Turmeric Powder Ghee Red Chilli Mustard Seeds Split Black Gram/Urad Dal Split Bengal Gram/Chana Dal Chopped Green Chilli Curry Leaves ½ padi 1½ padi ¾ palam 2 palam ¼ Ru.wt 6 palam ½ palam ¼ palam ¼ palam ½ palam ½ palam ¼ palam

Ingredients

Rice chitraannam

Small Rice - ½ padi 碎米/短粒米

Water - 1½ padi 淨水

Cook this rice as given in the 1st Rice recipe by distilling starch. Transfer this into a 2 padi water capacity, wide mouthed, lead coated vessel. Stir it and let it cool.

Powdered Salt - ¾ palam 鹽末 Put this is a vessel in which oxidation does not occur. 將其倒入一個耐氧化的容器中︒

Lemon Extract - 2 palam 檸檬汁 Pour this into the vessel with salt. 將其澆入盛了鹽末的容器中︒

Turmeric Powder - ¼ Ru.wt 薑黃粉

Put this also to the lemon extract and stir it. Pour this on the cooled rice and mix it such that the extract spreads throughout the rice.

Ghee - 6 palam 酥油

Pour this in a large vessel in which oxidation does not occur. Once it has heated up,

Red Chilli - ½ palam 乾紅辣椒 Mustard Seeds - ¼ palam 芥菜籽 Split Black Gram/Urad Dal - ¼ palam 印度黑豆瓣 Split Bengal Gram/Chana Dal - ½ palam 鷹嘴豆瓣 prepare the seasoning using the above ingredients as per recipe number 22.

Rice chitraannam

Chopped Green Chilli - ½ palam 切碎的青辣椒 Curry Leaves - ¼ palam 咖哩葉

Add these to the seasoning and slightly roast. Add the lemon mixed rice to the seasoning. Place it on the heat of live coal for 5 minutes. Then take it out.

This should also be made like Lemon extract Variety Rice (Elummichaipazha rasa chitraannam) - recipe number 76. However, instead of lemon extract, use 1¾ palam citron fruit extract.

橙汁饭

原料

Ingredients

Komatti Pomegranate extract Variety Rice (komatti maadulampazha rasa chitraannam)

This should also be made like Lemon extract Variety Rice (Elummichaipazha rasa chitraannam) - recipe number 76. However, instead of lemon extract, use 3 palam komatti pomegranate fruit extract.

石榴汁饭

原料

Ingredients

Rice chitraannam