Mahadeva s Bhaga Shastra

Rice flour - 1 padi

Salt - ¼ palam

Wash rice thoroughly and dry it in the shade and finely grind the rice to 1 padi flour. Like the 313th recipe for coconut kozhukattai follow the rice flour

procedure. Make small balls out of it. Spread a banana leaf on top of the idli machine. Keep your hand below the machine and make circular motion and put the kozhukattai in a idli pan with water and steam it.

When the flour is cooked, put ¼ palam salt in the boiling water. Instead of squeezing and cooking the chandigai, first boil the flour and make balls out of it. Dip this in 3 padi water which is boiling. Boil the balls and put this in chandigai stone and squeeze it in the idli making vessel and use it. It is not necessary to boil it again.

• 1. Remove the outer skin of the ridge gourd and cut into pieces. Heat the water in a lead coated vessel and when it comes to boil add the green gram and close with a lid till it is 3/4th cooked.
• 2. Then add the ridge gourd and cook it by closing the lid. When it is cooked add the salt,chilly powder,karima powder and mix it nicely. Then take it out from the fire.
• 3. Take the ghee or oil in a vessel which has not become sticky by frequent cooking and heat it.
• 4. Then temper with mustard seed,black gram as described in the 22nd recipe. Add this tempered mixture and grated coconut to the curry and serve.

Suitable for egaputargal who eats once a day. For rest it will give indigestion issues.

• 1. Soak small rice for 24 minutes, mix well and drain it.
• 2. Take 2 padi of clean water in a pot which can hold 4 padi water.
• 3. Boil water. When the water starts to boil, add the drained rice.
• 4. Stir in the rice well with the boiling water. Cover the pot with a lid.
• 5. Few minutes later, once the rice and water starts boiling, stir well again and cover.
• 6. Check whether the rice has ¾th cooked as mentioned above and mix well again, turn off the stove(take away from stove).
• 7. Leave it on the off stove(warm) for 5 minutes and keep aside.

• 1. Soak mix rice for 30 minutes, mix well and drain the water.
• 2. Clean water add 3 padi of clean water into a pot which can hold 5 padi of water.
• 3. Boil the water. Add the drained rice into the water.
• 4. Stir in the rice well with the boiling water. Cover the pot with a lid.
• 5. Few minutes later stir it again until the rice is 3/4th cooked and mix well again.
• 6. Cover the pot with wet cloth and drain the congee. Place on the warm stove, mix well for 5 minutes and keep aside.

Note: 3/4th rice cooked estimation - the rice will be soft upon touching and existence of white steam throughout the mouth of the pot.

This rice has the ability for slow digestion. It counteracts the excess air in the body. When taken in appropriate amount everyday, it will provide energy.

Since this recipe requires more details with pictures of the ancient vessels used, the description for this recipe will be available in next phase of this book.

In North Bharat, to prepare roti they add some sort of sour ingredient. They call it as khameer.

There are few types: