Spicy pancake (Karadai) 香饼🔗

Jaggery - ½ veesai 粗蔗糖

Cardamom Powder - ½ Ru.wt 豆蔻粉

among these, first add the jaggery to the boiling water. After it has melted completely, add the roasted rice, Split Bengal Gram, coconut pieces and cardamom powder in the boiling water and mix well. Remove from the firewood stove and pour this in a big platter and stir. After it cools down a little, sprinkle some water and knead nicely. Make mango sized balls, place them on the palm and flatten them to finger-width pancakes.

bread adai

這幾樣料中,先將粗蔗糖加入沸水中︒待完全融開後, 再將煨黏米粉、炒鷹嘴豆瓣、椰塊和豆蔻粉加入沸水中, 和勻︒從柴火爐中取下,倒在一個大盤子裡攪拌︒稍稍凉 後,灑些水,揉勻︒分搓成芒果大小的麵球,將其置於掌 上,壓成與手指同寬的麵餅︒

Water - ¼ padi 淨水

Pour this in a round vessel with a wide mouth or bogini. Place some paddy straw on the water like a bed (such that the straw stands above the water level). Once the water starts boiling, place a few pancakes on the straw. Place some more paddy straw on these pancakes and cover them. Cover the vessel such that no vapour escapes out. After 10 minutes, open the lid and press the pancakes with a finger. If it is firm and stiff, know that it is cooked properly. Cook the rest of the pancakes in the same way.

將水倒入一個廣口釜鍋或 Bogini(甑)內︒像鋪床一樣鋪些 稻桿在水面上(稻桿高於水位)︒一旦水開始沸騰,在稻 桿上放些麵餅︒再在餅上鋪蓋一層稻桿︒蓋好鍋蓋,確保 蒸氣没有外逸︒10分鐘後,打開鍋蓋,用一指按餅︒如餅 麵硬而結實,可知已熟︒如法蒸製其餘麵餅︒

In practice, along with Split Bengal Gram, black-eyed peas, green moong and almonds are also added. 在實踐中,除了鷹嘴豆瓣之外,也會添 些黑眼豆、綠孟恩豆和杏仁︒ bread adai

Wheat Grits i.e. Semolina - ½ padi 麥碎/粗磨小麥粉 Ghee - ¼ padi 酥油

Almonds - 7½ palam 杏仁

Pistachio - 7½ palam 開心果

Rock Candy - ½ veesai 冰糖

Among these, deskin the almonds and pistachio and pound well along with rock candy. Mix this with the wheat grits and add ghee. Knead as a tight dough.

將杏仁和開心果去皮,與冰糖一起碾碎︒將其與麥碎混合 並加入酥油︒揉成一個緊密的麵糰︒

Kasturi (Musk) - 4 ku.wt 野生薑黃

Saffron - 8 ku.wt 藏紅花

Rose Water - veesam (¹⁄₁₆) padi 玫瑰水

Dissolve the saffron and kasturi in the rose water and add this to the dough. Knead once again and make lemon sized balls. Pat them into vadas (small circles) and place them on a plate in which oxidation does not take place. Cover this with another plate. Put live coal pieces below the bottom plate and above the covered plate until it cooks properly and gives aroma. Then take it and use it.

原料

麥碎/粗磨小麥粉 酥油 杏仁 開心果 冰糖 野生薑黃 藏紅花 玫瑰水 Wheat Grits i.e. Semolina Ghee Almonds Pistachio Rock Candy Kasturi (Musk) Saffron Rose Water ½ padi ¼ padi 7½ palam 7½ palam ½ veesai 4 ku.wt 8 ku.wt ¹⁄₁₆ padi

Ingredients bread Roti

將藏紅花和野生薑黃溶入玫瑰水中,隨即加入麵糰中︒ 再次揉麵,做成檸檬大小的麵球︒將麵球拍成Vadas(小 圓餅)並放在耐氧化的盤子上︒用另一個盤子蓋住︒將

一些活炭塊置於底盤下方和蓋盤上方,直至餅熟透散發 出香氣︒隨後取出用之︒

This plate can be kept in Koondu-aduppu (refer glossary - which is brick-like in shape - long, square and tall) or Anal-aduppu (fire wood stove) and cooked as mentioned in previous roti recipes. 盤子可以架 在 Koondu-aduppu(長、方和高外型像塊巨磚的窯爐灶)或 Analaduppu(燃柴爐)上,並依照之前的餅譜所述烘烤麵餅︒ bread Roti

These varieties of rice are always a part of the special recipes which are prepared during Hindu occasions like marriage, commemoration and on such auspicious or inauspicious days. Among these, some varieties of rice are like medicine for the body. Some are only tasty but will create ill-health. Such dishes should be prepared rarely and limitedly.