mango extract rice (maambazharaṣa ṣaadam)🔗

芒果汁米飯

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 太深）中加熱。加入瀝乾的米。將米 煸炒至色澤微紅。

பித்தளைப் போகிணி.

Pithalai Bogini 黃銅大直筒甑

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 coated ladle, and cover the vessel. Then, check whether the rice has cooked ¾ th, 選擇甜美多汁的芒果。輕輕擠榨並在塗鉛容器中過濾果 汁。依量提取汁液。在一個容量3 padi 的鍋器中加熱。果 汁開始煮沸時，將炒好的米加入其中，用塗鉛的勺子攪 拌，蓋上容器。然後，查看米飯是否已¾分熟，

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. 依照注釋中的方法備製上述食材，然後依次添入米飯中， 隨即攪拌。

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, 將油澆在米飯上，拌勻後從灶上取下容器，置於（燃木而 成的）活熱炭上，蓋上蓋燜5分鐘。其後，在盛用之前，

Rock Sugar - 5 palam 冰糖 Powder the rock sugar to pepper size particles. Mix with the rice and then use it. 將冰糖粉磨成胡椒大小的顆粒。與米飯混合，然後用之。

* To squeeze out the juice of the mango, mangoes which are fibrous and sweet and not fleshy, are best. * 榨芒果汁，用高纖味甜而果肉不多 的芒果，最為適合。 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 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 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, re-move 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，再添加到各自的菜餚中。在某些情況下，也 可以未經烘焙使用，但烘焙後用是最好的。