Normal Sojji (Saada sojji) 普通娑季饭🔗

一點一點地倒入煎鍋中,焙炒至轉呈沙色︒

Water 淨水

Pour this in a 5 padi water capacity vessel and heat it. As soon

as it starts to boil, wash the roasted rice and drain the water, and add it to the boiling water immediately. Refer to the procedure of recipe number one for plain rice and do the same. 將其倒入5 padi容量的容器中並加熱︒水一旦沸騰,將 炒好的米飯洗淨,瀝乾水份,即刻倒入沸水中︒依照第 1道食譜的方法烹製米飯︒

RICE sojji

娑

季

Seasoned Sojji (Taalida sojji) 调味娑季饭

原料

RICE sojji

季

Small Rice 碎米

Put little by little in a frying pan and roast until it turns sandy in color.

將其一點一點放入煎鍋中,煨炒至米呈沙色︒

Ghee 酥油 Take this in a 5 padi water capacity in a non-oxidising vessel, and heat it. As soon as the ghee is hot, 在5 padi容量的耐氧化鍋中倒入酥油並加熱︒

Red Chilli - ¼ palam 乾紅辣椒 Split Black Gram/Urad Dal - ½ palam 印度黑豆瓣 Mustard Seeds - ¼ palam 芥菜籽 Prepare the seasoning as mentioned in recipe number 22. As soon as the seasoning is ready, 依照第22道食譜的烹製方法,以上述食材製成調味料︒ 調料一旦備好,

Curry Leaves - ⅛ palam 咖哩葉 Add this in the prepared seasoning and as soon as the "sada pada"(crackling ) sound stops, pour 2 padi water to this. 將咖哩葉加入製好的調味料︒ 當「sada pada」的飛濺聲 停息時,倒入2 padi 水︒

Turmeric Powder - ⅛ Ru.wt 薑黃粉 Add this into the water. After a while, when the water begins to boil , wash the roasted rice and drain the water. Add it to

the boiling water, stir and keep it covered. After few minutes, check whether the rice is ¾th cooked. 將其加到水裡︒過一會儿,當水開始沸騰時,把炒好的 米飯洗淨,瀝乾水份︒將其加入沸水中,攪拌並蓋上蓋 子︒幾分鐘後,察看米是否煮到 ¾分熟︒

Powdered Salt - ½ palam 鹽末 Add this to the boiling sojji and stir it with a ladle. Place the vessel on the heat of live coal (from burnt firewood). 在沸騰的米中加入鹽末 ,用勺子攪拌︒將容器置於(燃 木而成的)活熱炭上︒

Ghee - 2 palam 酥油 Heat it in an iron ladle or pan and after it is fully heated, 在鐵勺或鍋中熱酥油,油熱燙後,

Pepper - ⅛ palam 胡椒 Cumin Seeds - ⅛ palam 孜然 add these to the heated ghee and deep fry it. 將料加入油中炸︒

Asafoetida - 2 ku.w t 阿魏膠 Remove from the stove and immediately add asafoetida - 2 ku.wt to the pepper and cumin. 從爐子上取下,立即在胡椒和孜然中加入阿魏膠︒

After the Asafoetida is deeply fried, remove the asafoetida and add the Pepper and Cumin Seeds alone, along with the ghee into the sojji. Mix it well. Place the vessel on the heat of live coal (from burnt firewood) for 5 minutes. Remove it from the heat and use it.* 取出炸過的阿魏膠,僅將胡椒、孜然連同酥油一起混入 碎米飯︒攪拌均勻︒將容器放在(燃木炭化而成的)活 炭上熱 5 分鐘︒將其從火上移開並用之︒

Note: The ghee along with Pepper, cumin Seeds and asafoetida can also be added in the seasoned boiling water with turmeric before adding the rice; By doing so, the ghee which has the flavour of pepper, cumin Seeds and asafoetida mixes well throughout the sojji and creates a good flavour in the sojji. 注:在米飯拌料前,酥油、胡椒粉、孜然和阿魏膠 也可以先摻入用薑黃調味的沸水中,這樣,俱胡椒、孜然和阿魏膠 香味的酥油可與米飯完全混合,並為娑季飯創造出美妙風味︒

RICE sojji 娑 季

Small Rice - ¾ padi 碎米 Put little by little in a frying pan and roast until it turns sandy in color. 將碎米一點一點放入煎鍋中,煨炒至米轉呈沙色︒

Roasted Moong Dal/Roasted Petite Yellow lentils - ¼ padi 煨焙過的孟恩豆/ 煨焙過的小黃扁豆 Mix this with the roasted rice and do as said in Recipe number 24. 按第24道食譜所述的方式烹製豆子與炒過的碎米︒