Seasoned Onion rice 调味洋 饭
Onion - 1 palam 洋蔥 Cloves - ¼ Ru.wt 丁香 Cardamom - ¼ Ru.wt 豆蔻 Cinnamon - ¼ Ru.wt 肉桂 cut off the top and bottom of the onion, de skin it and chop it finely like grated coconut. Put this in the heated ghee along with the other ingredients and roast until it turns reddish in color. 切掉洋蔥的頂部和底部,去皮並切成椰絲狀,與上述香料 一起放入熱酥油中,煎至色澤泛紅︒ pongal pongal
Small Rice Ghee Onoin Cloves Cardamom Cinnamon Water Salt Dry Grapes Cashew Almond Star Anise Boiled Milk 原料 碎米/短粒米 酥油 洋蔥 丁香 豆蔻 肉桂 淨水 鹽 葡萄乾 腰果 杏仁 八角 煮沸的牛奶 1 padi ¼ padi 1 palam ¼ Ru.wt ¼ Ru.wt ¼ Ru.wt 2 padi 1 palam ½ palam ¾ palam ¾ palam ½ Ru.wt ¼ padi Ingredients
Water - 2 padi 淨水 Add the water into the seasoning. 將水加入調料中︒
Salt - 1 palam 鹽
Add this to the water. As soon as the water heats up and boils, 加鹽入水︒水熱至沸騰時,
Dry Grapes - ½ palam 葡萄乾
Cashew - ¾ palam 腰果
Almond - ¾ palam 杏仁
Star Anise - ½ Ru.wt 八角
prepare the almonds and dry grapes as mentioned in the Note 1 and 2. Add this to the boiling water, put the drained rice in the water and stir well. When this begins to boil, keep stirring to prevent it from overflowing. Once the rice is ¾ th cooked and the water is absorbed,
依照注1 與注2提及的方法備製杏仁與葡萄乾後,添入沸水 中,將淨米倒入水中拌勻︒米開始沸騰時,持續攪拌以防 噗溢︒一旦米煮至¾ 分熟且已收乾水份,
Boiled Milk - ¼ padi 煮沸的奶
add the boiled milk to the rice and stir. Tie a damp cloth covering the mouth of the vessel and place a plate on top of this cloth. Pull out some coal pieces from the firewood stove and place the vessel on this live coal. Also place some live coal pieces on the plate which is on the vessel and spread it. Then,
when white colored vapours come out of the mouth of the vessel, know that it is properly cooked. Use after some time. 將煮過的牛奶加入飯中攪拌︒用一塊濕布蓋住容器的口, 再在布上蓋一個盤子︒從柴火爐中取一些燃炭塊,將容器 放在這活炭上︒將一些活炭塊放在器頂的盤上,鋪開︒然 後,當白色蒸氣從器口中冒出,便知飯已烹熟︒候一陣後 用之︒ pongal pongal
Note 1: Wherever almonds are to be used in recipes, soak the almond Seeds in hot water, peel the brown skin and slice them into small clovelike pieces. These can be used by frying or without roast as mentioned in the respective recipes. If Cashew nuts are to be used, remove the red skin, roast and use. 注 1:凡是在食譜中使用杏仁的地方,將杏仁浸泡在 熱水中,剝去褐色外皮,切成丁香狀小粒︒杏仁碎丁可經煎炒,或 未經焙炒使用,依相應食譜所述︒若要用到腰果,去其紅皮,煨烤 使用︒
Note 2: Wherever dry grapes are mentioned in recipes, clean any dirt, remove the stalks and any unwanted particles. Wash it gently with water. Press them with a thin cloth to dry them. Roast them in ghee and add it to the respective dish. In some cases, it is also used without roasting but using them after roasting is best. 注 2:凡是在食譜中提到葡萄乾之處, 清掉所有雜垢,去除莖及任何不需要的顆粒︒用水輕輕清洗︒用薄 布壓乾,在酥油中焙烤,再添到各自的菜餚中︒在某些情况下,也 可以未經烘焙使用,但烘焙後用是最好的︒ pongal pongal
Rice Flour - ¼ padi 米粉/黏米粉
Green Gram Flour - ¼ padi 綠豆粉
Salt - ¾ Ru.wt 鹽
Mix these together and knead well by adding required water to make a tight dough. Make 8 - 10 balls and pat them out into pancakes and keep aside.
混合上述食材,加入適量淨水,揉捏成一個緊密的麵糰︒ 分成8 至10 個麵球,拍成薄餅,放置一邊︒
Ghee - 1 palam 酥油 Melt this and pour one ladle full of ghee in the middle of the