raw mango variety rice🔗

(maangai chitrannam)

生芒果飯

Rice - ½ padi 大米 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. 依照第1道食譜中的方法，通過蒸餾澱粉法煮飯。將其 轉盛到一個2 padi 容水量的廣口塗鉛容器中。翻拌使米飯 冷卻。

அம்மி குழவி.

Ammi Kuzhavi 平磨盤與碾石

Ghee or gingelly Oil - 6 palam 酥油或印度冷榨醇芝麻油 Pour this in a frying pan and heat it. As soon as it heats up, 將其倒入煎鍋中加熱。一旦油熱，

Red Chilli - ¼ palam 乾紅辣椒 Mustard Seeds - ⅜ palam 芥菜籽 Split Black Gram/ Urad Dal - 1½ palam 印度黑豆瓣 Split Bengal Gram/ Chana Dal - ½ palam 鷹嘴豆瓣 Prepare the seasoning using the heated ghee as given in recipe number 22. 依照第22道食譜的方法,以熱酥油和上述食材備製調 味料。

Asafoetida - ⅛ Ru.wt 阿魏膠 Smash this and add to the seasoning. Put the seasoning on the rice. Stir well and keep the vessel on the heat of live coal for 5 minutes. Then take it and use it. 將其搗碎,添入調味料中。將調味料澆在米飯上。拌勻 後將容器放在熱活炭上靜置5分鐘。然後盛出並用之。

baby brinjal rice (katthirippinji saadam/vangibath)

小茄子飯

Coriander Seeds - ½ palam 香菜籽 Red Chilli - ½ palam 乾紅辣椒 Pepper - ⅛ palam 胡椒 Cumin Seeds - veesam ¹/₁₆ palam 孜然籽 Nutmeg - ⅛ palam 肉豆蔻 Mace - ⅛ palam 肉豆蔻皮 Clove - veesam ¹/₁₆ palam 丁香 Split Black Gram/Urad Dal - 2 palam 印度黑豆瓣 Roast these ingredients one by one separately by adding ghee little by little. Powder them also separately. Then add all the powders together and keep it. The total quantity of ghee used to roast these ingredients should be 2 palam.

Grated Dry Coconut - 3 palam 乾椰絲 Salt - 2¾ Ru. wt 鹽 Mix these with the prepared powder. Pound it nicely and divide the masala (spice) powder into 2 equal parts. 將其與準備好的粉末混合。將其搗碎並將馬薩拉(香料) 粉分成2等份。

Water - 1½ palam 淨水 Tamarind - ¾ palam 羅望子 Put these in a lead coated vessel, extract the pulp of tamarind and remove the Seeds and remnants. Then mix one of the 2 parts of the masala powder into this tamarind extract. 將其放入鉛塗層容器中，取羅望子果肉，去籽和渣。將 兩份中的一份馬薩拉香料粉混入這羅望子中。

Baby Brinjal - 34 palam 小茄子 Cut off ¾ th of the stalk and slice the brinjal into 4 parts without separating them into pieces. Stuff the brinjals with the tamarind mixed masala and keep it. 切掉¾的莖，將茄子切成不分離的4瓣。茄瓣間填塞羅望 子馬薩拉醬料，收攏茄瓣。

Ghee - 4 palam 酥油 Pour this is a 3 padi water capacity vessel and heat it. Once it has heated up, 倒入一個 3 padi 容量的容器並加熱。一旦升溫，

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 Split Bengal Gram/ Chana Dal - ½ palam 鷹嘴豆瓣 prepare the seasoning using the heated ghee as given in recipe number 22. Then, add the prepared baby brinjal pieces in the seasoning. 依照第22道食譜的方法,以熱酥油和上述食材烹製調味 料。隨後,將填好羅望子醬的小茄子放入調味料中。

Water - 1½ palam 淨水 Sprinkle this water on the baby brinjal, mix and close the vessel. After some time, stir again and close the vessel. Do this a few times repeatedly until the baby brinjal cooks ¾ th. Then check if the brinjal is cooked properly and remove it from the firewood stove. 將水灑在茄子上,拌一拌料,蓋上鍋蓋。過一段時間, 再次攪拌,蓋上蓋。重複幾次,直至小茄子¾分熟。從 灶上取下鍋子。

Small Rice - ½ padi 碎米／短粒米 Water - 1 padi 淨水 Turmeric Powder - ¹⁄₁₆ palam 薑黃粉 Add the turmeric powder in the water. Cook the rice as men- tioned in the 2nd rice recipe. Once it is half cooked. 薑黃粉加入水中。依照第2道食譜中的方法煮米飯。一旦 飯煮至半熟,

Ghee - 3 palam 酥油 Pour this onto the boiling rice, mix well and cover the vessel. Then, check if the rice has cooked ¾ th, add the rest of the masala(spice) and stir it well with a ladle. Then, add the prepared brinjal in the rice and mix well using a ladle. Remove it from the stove and place it on the heat of live coal (from burnt firewood) for 4 minutes. Then while serving, 將其倒在沸米上,和勻,蓋上蓋子。然後,察看米飯是 否已¾分熟,添入餘下的另一份馬薩拉（香料）並用勺子 悉心拌勻。隨後,將備好的茄子加入米飯中,用勺子拌 勻。從灶上取下,置於（燃木而成的）活熱炭上4分鐘。 隨後盛用時, 飯

Lemon - 2 nos 顆檸檬 press and cut the lemon and then remove the Seeds. Squeeze the lemon extract on the rice. Mix it well and use it. 壓按切開檸檬，去籽。將檸檬汁擠在飯上。拌勻後 用之。