RICE, PORRIDGE, PANCAKES, INDIAN BREAD🔗

Small Rice - 1 padi Water - 3 padi

1. Soak small rice for 24 minutes, mix well and drained.

2. Take 3 padi of clean water in a pot which can hold 5 padi of water and heat it.

3. When the water starts to boil, add the drained rice. Stir in the rice well with the boiling water. Cover the pot with a lid.

4. Few minutes later stir it again until the rice is 3/4th cooked and mix well again.

5. 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.

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

Small Rice - 1 padi Clean Water - 2 padi

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.

Big Rice - 1 padi Clean Water - 3 padi

1. Soak big rice for 10 minutes and drained.

2. Place 3 padi of clean water into a pot which can hold 5 padi water.

3. When the water starts to boil, add the drained rice. Stir in the rice well with the boiling water. Cover the pot with a lid.

4. Few minutes later stir it again until the rice is 3/4th cooked and mix well again. 5. 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.

Big Rice - 1 padi Clean Water - 2 padi

1. Soak big rice for 10 minutes, mix well and drain.

2. Take 2 padi of clean water in a pot which can hold 4 padi of water.

3. Boil water. Once the water starts to boil, add the drained rice into the boiling water.

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.

Mix Rice - 1 padi Clean Water - 3 padi

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.

New Rice - 1 padi Clean Water - 3 padi

1. Clean and drain the new rice.

2. Take 3 padi of clean water place in a pot which can hold 5 padi of water. 3. Add the rice once the water starts to boil and stir it well.

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.

Note: New rice has tendency to overcook. To avoid, soak the rice for 15 minutes in warm water (where steam start to arise) then add into the boiling water. Some instead, before mixing the rice in plain water, they add 3/8 spoon of ghee so it will prevent from overcooking.

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.

1. Place 1 padi of water into a pot which can hold 2 padi of water, once it starts to boil, add 1 ½ palam of ghee. Stir well, cover it with a lid.

2. Few minutes later again stir. Once it is ¾th cooked, turn off the fire and stir it again for 5 minutes under the stove with covered.

Foxtail or Little or Kodo Millet - ½ padi Water - 1¼ padi

1. Clean the millet by beating,pounding and removing the dirt.

2. Take a vessel which can hold 2 padi water and boil the water.

3. Then add the cleaned millet into it and stir it.

4. Close it with a lid.

5. After it is ¾th cooked again stir it and remove it from the fire after 5 minutes and use it.

Corn - 1 padi Water - 2 padi

1. Clean the corn by beating and pounding it. Remove the husk and place it in the pounding machine along with 1/16 veesam padi water.

2. Beat it nicely. Then separate the grits and flour. If there is whole corn in the grits take that alone and pound using 1/16 veesam padi water and repeat the process till there is no whole corn and separate the grits and flour. 3. Take 2 padi water in a vessel which can hold 3 padi water and boil it.

4. When the water starts to boil add the corn grits, mix it and cover it with a lid.

5. When the grits have been ¾th cooked add the flour and stir it. Care should be taken not to form lumps. Stir it twice or thrice for every 2 minutes.

6. Then keep the rice or porridge on a warm stove for half an hour which does not have fire in it. Stir it and serve.

Pearl Millet Flour - 1 padi Clean Water - 2 padi

1. Smash pearl millet until the outer layer of the skin is separated from the rice.

2. Sprinkle clean water and separate the grits and flour.

3. Take 2 padi of clean water and pour it into a pot which can hold 3 padi water.

4. Once the water starts to boil, add the flour and grits and mix well until no lumps formed.

5. Mix well repeatedly. Once the grits is 3/4th cooked, turn off the fire and leave the pot on the stove for approximately 1 hour and stir it again and keep it aside.

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.

1. Take ½ padi of any one of the grains mentioned above, smash it and remove the skin. Grind it until it becomes as flour and keep aside.

2. Add salt to the flour.

3. Add boiled water and knead it well and leave it for about 1 hour.

4. Later knead it again and take a mango size dough and flatten it using hand on a flat surface. Make it into thin circles.

5. Using a dosa pan cook the pancake evenly on both the sides.

6. Turn over once it turns slightly red and cooked. Place it aside.

7. Also we can add jaggery to it.

8. Put adequate amount of jaggery dilute into the boiled/ warm water, mix along with dough and knead it well. 9. Can eat this pancake with kootu(a stew made of many vegetables, gravy, or curd.

1. Mix well all the above ingredient, add adequate water and make it into uniform dough.

2. Keep the dough for 1 ½ hour. Then take a lemon size ball from the dough, place it on the rolling board and roll it into standard size as dosai(crepe) shape with half inch thickness.

3. Dust the wheat flour on the roller as well as on the dough before rolling to prevent sticking.

4. Place it on the pan(turn on the fire) which is made up of either sand/stone/ steel.

5. Once the bubbles appear on the pancake, flip it over once redness starts to appear.

6. Follow the same step for rest of the dough.

7. We can also use our palm to do this roti.

8. Some will place ghee on hand,or will take 3-4 spoons of ghee and water in same amount and place it on both side of the roti/ pancake once it removed from the pan. 9. This will maintain the softness of the roti.

10. We can eat this roti with any gravy, stew, dhal. Spicy mango/banana paste(jam) also can be spread over the roti.

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

There are few types:

1. Take 2 bowls which can contain ½ padi of water

2. Wash both well. Add few drops of gingely oil into the bowl, spread well, add clean water and let it boil.

3. Once it's starts to boil, turn off the fire and let the temperature of the water to reduces to warm.

4. Add 2 ru.e of bengal gram.

5. Take the another same size bowl and close it over the first bowl. 6. Make sure both are in the same size so that the mouth of both the bowls are evenly covered.

7. Keep the bowls carefully into the ash and burry it . After 3 hrs, the clean water will appear foamy and it has a sour smell.

8. Add ½ padi wheat flour to the above mixture. Clean the bengal gram with water and use this water also to the flour and knead it well.

9. Keep it for 72 min or 96 min. Now the khameer is ready.

10. To do roti, mix 40 r.e of wheat flour with 1r.e of khameer.

11. How much ever khameer we are taking, equal amount of wheat should be added to maintain the same amount of khameer.

12. Once the amount decreases, follow the above step to prepare the sour water(by mixing water and bengal gram) and add and mix into the left out khameer.

1. Same steps to be followed as in the first method.

2. Instead of bengal gram, add 3 palam of sugar into boiling water.

1. Instead of bengal gram, mix 1¾ r.e sour curd, 15 r.e wheat flour/grits, powdered saunf or fennel seeds place it on a cloth, tie it and hang it.

2. Check whether it has puffed up. 3. Add the flour little by little and use it as mention in previous type.

4. Do not let this type to get more sour.

1. Mix well all the above items with sufficient clean water.

2. Knead it well and make it into a dough.

3. Keep it in a warm environment. Later make it into multiple small round like dough.

4. Roll it to make roti. Place it on a clean wet cloth and flatten it.

5. Cover it with another wet cloth and leave it for another 30 minutes.

6. Heat a pan which is made up of sand/steel/ stone. Place the roti and cook it well.

7. Turn over once the roti starts to puff.

8. Some will sprinkle (buttermilk) while turning over the roti. This also can be cooked on a dosa(crepe) pan.

1. Combine milk and khameer and mix it nicely.

2. Combine cream of milk, wheat grits. Add salt to it.

3. Now add the milk and kameer mixture to the grits mixture. Mix it gently and knead it into a soft pliable dough.

4. Leave this dough for sometime without disturbing. After some time it would have raised in volume. Then take a lemon size ball from the dough and roll it into a thin circle of half inch thickness.

5. Combine the curd and milk together and spread this mixture evenly on all the roti's.

6. Place all the roti's on a clean wet cloth and cover it with a wet cloth for 36 minutes.

7. After 36 minutes it will be puffed up. Then put some 2 to 3 holes on the center of the roti and cook it.

8. It should become slightly red in colour and puff up. Till then we have to sprinkle sour buttermilk evenly on the roti. 9. Once the center portion gets cooked show the roti on a live coal without smoke so that the edges get cooked.

1. Steam the tapioca until it is cooked. Then remove the skin.

2. Mix wheat grits, salt, and the tapioca to uniform consistency.

3. Add adequate water to mix it and make dough.

4. Then make small balls out of the dough. Place the small dough on the rolling board and roll it.

5. Now place it on the dosa pan and cook it as for roti.

6. Similarly, we can also do this roti with potato/pumpkin/raw banana. But must steam/roast it and remove the skin prior to making.

7. Then mix with semolina and do the roti.