masala sojji 馬薩拉娑季飯🔗

ingredients 原料

This sojji is a favourite dish of the Maharashrian people who live in the north. However, some people of Chennai and Tam- il Nadu do not relish this dish. Before starting to prepare this dish, it is important to prepare the masala(spice mixture). Pre- pare the masala as per the following method. 此娑季飯是居住在北方的Maharashrian人最喜歡的菜品。 欽奈和泰米爾納德邦的一些人卻並不喜歡。在開始準備這 道菜之前，備製馬薩拉（混合香料）非常重要。依照以下 方法調製馬薩拉。

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

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 - ⅝ 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. 將上述食材 (除葛縷子和阿魏膠以外) 在少量酥油中分開 煸炒。阿魏膠置於活炭上,令其烘爆。然後,將葛縷子與 阿魏膠混合,磨成粉末。

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. 淘米並瀝盡水份。加入馬薩拉調味粉/混合香料粉,並充 分混合。

Heat 2½ palam ghee in a non-oxidising pot and in which you can cook half padi (750 gms) rice. Once the ghee is heated, put the rice which was mixed with masala in it. Stir well continuously for 5 minutes. 在一個耐氧化容量可煮 ½ padi (750克) 米飯的鍋中,加熱 2½ palam 酥油。油一熱,倒入混合了馬薩拉調味粉的米。 持續翻炒5分鐘。

Water - 1 padi 淨水 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 ¾ th, 加淨水入炒米中,攪拌均勻。至米半熟,加 ¾ palam鹽末, 攪拌。一旦米 ¾分熟, 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. 添入 2½ palam 的酥油，拌勻，將其在（燃木而成的）活熱 炭上靜置幾分鐘後用之。