83. Baby Brinjal Rice (Another Version)🔗

Rice - 1/2 padi Ghee - 1/2 palam

Turmeric Powder - 1/8 r.e Water - 1½ padi

Tamarind - 3/4 palam Water - 1½ palam

Baby Brinjal - 34 palam Water - 1½ palam

1. Take the rice and clean it (removing impurities). Completely drain the water. 2. Then add the ghee and turmeric powder to the rice.Heat the water and mix the rice and boil till it gets cooked properly. Put the rice in a lead coated vessel. Let it cool.

3. Separately take the ingredients to roast using little ghee for each and grind it separately. Then mix all the powder into one.

4. Also mix the grated dry coconut and powdered crystal salt to the above mixture and grind it once. Then divide the spice mixture or curry into two equal portions.

5. Take a lead coated vessel , add the tamarind and water. Squeeze the tamarind as much u can and extract the juice out of it. Discard the seed and pulp. To this add one half of the curry or spice mixture and mix it.

6. Take the baby brinjal and cut ¾ th of the stem. Make 4 slits in each brinjal without cutting into halves. Fill the slit with equal amount of tamarind spice mixture and prepare it.

7. Take a vessel which is rust free and which can hold 300 palam of water. Add the ghee and heat it. Then add the red chilly,mustard seeds,bengal gram,black gram and temper based on the way prescribed in the 22nd recipe.

8. Finally add the baby brinjal filled with the tamarind spice mixture to the tempering. Then sprinkle water on the brinjal, cover it and cook. Repeat the process after some time by sprinkling some more water till the brinjal is ¾th cooked.

9. Mix turmeric powder and water. Let it boil. Then add rice and boil till it gets half cooked.

10. Add the baby brinjal to the rice . When the rice is ¾ cooked add the remaining half of the curry or spice mixture and give a stir.

11. Lastly add the ghee to the rice and keep the rice in a low flame for 4 minutes and serve.

Ghee - 5 palam Clove - 1/4 palam

Ghee - 10 palam Grated Coconut - 5 palam

1. Except the caraway seed separately roast each ingredient using ghee. Powder the roasted ingredients along with caraway seed and salt.

2. Take the baby brinjal and cut half of the stem. Make 4 slits in each brinjal without cutting into halves. Fill the slit with half the amount of curry or spice powder and prepare it.

3. Take the ghee in a vessel which is rust free and heat it. Then add the mustard seeds,when the crackle sound has stopped add the baby brinjal filled with spice powder and cook it by sprinkling some water.

4. Take the rice and clean it (removing impurities) with water. When the water has completely drained add the ghee and rest of the spice powder and gently mix with the rice.

5. Take a vessel which can hold 4 padi of water and heat it with ghee. Then add the clove and saute it. After some time remove the clove and add the rice which is mixed with spice powder and saute for 3 minutes.

6. Then add the water and mix it . Let the rice cook . When it is cooked to ¾th take out ¼ of the rice and keep it separately. To the remaining rice add the baby brinjal filled with spice mixture. Then add the ¼ th rice on top like a layer. Then close it with a lid.

7. After sometime add ghee to the rice and mix it gently. Keep it in a low flame for 10 minutes.

8. Lastly add the grated coconut for garnishing before serving.

Tamarind - 3/4 palam Water - 1½ palam

Lemon - 2 nos

1. Mix turmeric powder and water. Let it boil. Then add rice and boil till it gets cooked properly.

2. Separately take the ingredients to roast using little ghee for each and grind it separately. Then mix all the powder into one.

3. Also mix the grated dry coconut and powdered crystal salt to the above mixture and grind it once. Then divide the spice mixture or curry into two equal portions. Mix the first portion of spice powder to the rice.

4. Take a lead coated vessel , add the tamarind and water. Squeeze the tamarind as much u can and extract the juice out of it. Discard the seed and pulp. To this add the other half of the curry or spice mixture and mix it.

5. Take the tender methi leaves and discard the root and finely chop it.

6. Take a vessel (which can hold 1½ padi of water) and heat the water. Then add the finely chopped methi leaves and salt and let it cook.

7. When the leaves is half cooked take out from the stove and add cold water. Then squeeze it gently and spread it. Then add the tamarind juice mixed with spice powder to the leaves.

8. Take a vessel which is rust free and heat the ghee. Add mustard seed,red chilly,bengal gram,black gram and temper based on the way prescribed in the 22nd recipe.

9. Then add the methi leaves mixed with tamarind juice and spice powder followed by rice mixed with spice powder. Mix gently and keep in low flame for 5 minutes. 10. Before serving squeeze the lemon juice.

Grated Dry Coconut - 4 palam Rice Flour - 1/2 palam Water - 1/8 padi

1. Take a vessel (which can hold 4 padi of water ) and heat the water. When it boils add the pigeon pea,ghee or gingelly oil,turmeric powder and close it with lid.

2. Soak the rice for 24 minutes. After that clean it and strain the water completely.

3. Roast the ingredients one by one separately with little ghee or gingelly oil. Then make it into a fine powder using a mortar .

4. When the dal is cooked nicely add the cleaned rice and mix it gently. When it boils add the above powder ,mix it and close it with a lid.

5. Take a lead coated vessel , add the tamarind and water. Squeeze the tamarind as much u can and extract the juice out of it. Discard the seed and pulp .Take the crystal salt and powder it. Add it to the tamarind juice. Also add some ghee or gingelly oil and boil the tamarind juice till it becomes solid like paste.

6. When the rice gets cooked to 3/4th add the tamarind paste and stir it using a lead coated spoon and turn off the stove. Close the vessel with a lid. 7. Take the grated dry coconut,rice flour in a mortar and make it to a paste using water. Mix the paste to rice and again cover it.

8. Take a skillet and add ghee or gingelly oil. Let it be heated. Add red chilly, mustard seeds,black gram and temper based on the way prescribed in the 22nd recipe. Then add crushed solid asafoetida and curry leaves to the above mixture.When the spluttering sound completely stops add the tempering to the rice and mix gently and serve.

1. Heat the water and mix the rice and boil till it gets cooked properly. Drain the excess water. Put the rice in a lead coated vessel. Let it cool.

2. Add the milk,sour curd,butter and salt to the rice and mix it gently.

3. Take a skillet and add ghee. When it is heated add red chilly,mustard seed,black gram,bengal gram and temper based on the way prescribed in the 22nd recipe. Then add curry leaves and when the crackling sound stops mix the tempering to the rice.

4. Take the pepper and powder it coarsely and mix it with the rice. Also take the ginger and discard the outer skin and grate it. Mix it with rice.

5. Soak the solid asafoetida in water for sometime and sprinkle the water infused with asafoetida and mix with rice and serve.

P.S: We can also substitute dry ginger(¼ palam) in the place of ginger. Also we can garnish with grated coconut(5 palam).

1. Heat the water and mix the rice and boil till it gets cooked properly. Drain the excess water. Put the rice in a lead coated vessel which can hold 4 padi of water. Let it cool and mash it with hands.

2. Mix the thick curd,boiled and reduced milk,butter and salt with the rice and mash it gently using a spindle.

3. Take a skillet and add ghee. When it is heated add red chilly,mustard seed,black gram,bengal gram ,finely chopped green chilly and temper based on the way prescribed in the 22nd recipe. After that add curry leaves. When the crackling sound stops add the tempering to the rice and mix gently and serve.

P.S: We can also add ¼ palam of cardamom powder.

Salt - 4 r.e

1. Clean the cream of rice ( removing stone,sand etc) and soak it for an hour.

2. Take a lead coated vessel(which can hold 4 padi of water) and mix the sour curd and water. Lastly add the cream of rice and cook it. When it has cooked add the salt.

3. Finely chop the green chilly and coriander leaves and mix it with the porridge.

4. Add the dry ginger and stir it with a ladle. Then saute the curry leaves and mix it in the porridge.

5. Take a skillet and add ghee. When it is heated add red chilly,mustard seed,black gram and temper based on the way prescribed in the 22nd recipe.

6. Add this tempering to the porridge when it is about to serve.