çamεlì kuʂhka 茉莉飯🔗

Jasmine Flower - ¼ padi 茉莉花 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 - ½ padi 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 sepa- rately. ½padi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 - ½ padi 短粒米 Wash and clean the small rice with water. Drain the water completely. 用水淘清短粒米。瀝盡水份。

Water - ½ padi 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 ½ padi 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。 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。

香飯

रोटह Kushka