4. Features of Food Constituents 食物成分的特性🔗

The five constituents of food, namely Fiber, Nutrient, Taste, Dosham (vital energy) , Gunam(quality of food) have been spoken about earlier. Of these, besides Fiber and Nutrient, the other three which are Taste, Dosham and Gunam cannot be seen by eyes or felt by touch, but can only be known through taste, resulting body distortions, and the good and bad effects of our actions.*

食物的五種成分,即纖維、營養、味道、屬性 (生命能)、特質(食物性質),上文已詳述︒其中 除了纖維和營養外,剩下的三種成分 ——味道、屬 性和特質,無法用肉眼看到,只能通過味覺、食用 後的身體變化及其對我們行為好或壞的影響來了解︒

Fiber (Sakkai) : When creatures chew and swallow their food, the portion that"s not ingested but spit out, and also the portion that"s not absorbed with the blood or flesh but gets thrown out as excreta is known as Fiber. 纖維(Sakkai):當生物咀嚼和吞咽食物時,那些 未被消化而要吐掉的部分,以及那些未被血液或肌肉 吸收而是作為排泄物排除體外的部分,稱為纖維︒

Nutrient (Saatu) : When creatures chew and swallow the food, the portion that's not spit out but digested, and portions which in turn are absorbed by the bloodstream or flesh in turn giving strength to the body, and not excreted out is known as Nutrient.

營養(Saatu):當生物咀嚼和吞咽食物時,食物 中沒有吐出來而是消化了的部分,以及被血液或肌 肉吸收、給身體帶來力量而沒有排泄出來的部分, 稱為營養︒

Taste (Suvai) : Anything that's created on earth, when placed on the tongue, gives the tongue a kind of knowledge or feeling. That which makes you experience this feeling is known as Taste or Essence. These tastes are not only for the enjoyment of the tongue, but are also made to be as fuels for the Five Elements (Pancha bhoota ) which is one aspect of the many bodily principles. Though some of these tastes don't please the tongue nor bring happiness to the mind, since they fuel their respective Elements of the body, we mix them with other tastes that are pleasing to the tongue and consume them. If we don't consume in this manner, the Elements that relate to their respective tastes are deprived of their fuel, don't perform their intended functions, causing many ill effects to us. These tastes are mixed into the many objects of this world, and cannot be seen distinctively through the eyes. Hence, they can only be known through the tongue,*

and not be seen by eyes nor known to the touch. These tastes are Bitter, Sweet, Sour, Salty, Astringent, Pungent/ spice, and thus known as the Six Tastes. These tastes are not just uniquely present but are also present in (food) objects as an integrated mix of two or more tastes. But whichever taste is predominant, is ascribed to that type of food object.

味道(Suvai):大地產出的東西,置於舌頭上, 都會給舌頭一種感知或感覺︒使你體驗這種感覺的

東西稱為味道或精華︒這些味道不僅是為了舌頭的 享受,它們也是諸項身體法則之一 ——五大元素的 燃料︒儘管一些味道無法取悅舌頭,也無法給頭腦 帶來愉悅感,由於它們能點燃身體中與之對應的元 素,我們將其與其他能取悅舌頭的味道混合,然後 食用它們︒如果我們不以這種方式進食,那些與相 關味道對應的元素就會缺乏燃料,無法發揮應有的 功能,並給我們造成許多病痛影響︒這些味道與這 個世界上的許多物質混合,無法通過肉眼清晰看到︒ 因此,它們只能通過舌頭進行感知,無法用眼看, 也無法用手摸︒這些味道是苦、甜、酸、鹹、澀、 辣,因此稱為六味︒六味不僅可以單獨存在,也可 以兩味或多味組合的方式存在於食物體中︒但無論 哪種味占主導地位,都取決於食物的類型︒

Bitter (kaippu) : Any food object, the instant it is placed on the tongue, spreads to all of the regions of the tongue, obliterates the tastes of other food items present, and removes all the dirt in the mouth, its taste is known as Bitter. Those that predominantly exhibit bitter taste are Bitter Gourd (pagarkai) , Bitterberry (sundakkai) , etc.

This taste has the power to enable speedy digestion, Arosikaharam. Taken in limited quantities, this can cure fever, fainting/breathlessness, infection, leprosy. This reduces the burning sensation in the body. It can purify milk. This can detoxify poison and phlegm. If consumed in excess, it will cause ill-effects.

苦味(kaippu):任何食物,只要一將它放在舌 頭上,就會擴散到舌頭所有區域,抹去其他食物的 味道,並清除口腔中所有污垢,這種食物的味道就 稱為苦︒以苦味為主的食物有苦瓜(Pagarkai)、苦莓 (Sundakkai)等︒

苦味俱有促進消化的力量(Arosikaharam)︒少量 食用,可以治療發燒、昏厥/呼吸困難、感染和麻 風病︒這能減少身體的燒灼感︒它可以淨化牛奶, 也能解毒化痰︒如果過量食用,會產生不良影響︒

Sweet (thithippu) : Any food object that has ants and flies buzzing around it and that, when placed in the mouth causes a sense of enjoyment in the mind, its taste is known as Sweet. Those that predominantly exhibit a sweet taste are jaggery, sugar, rock candy, etc.

This taste has the quality of cold, and slow digestion. When consumed in limited quantities, it can have the qualities of curing urinary tract diseases, clearing Pitta and Vayu, destroying poison, comforting the throat region, and increasing milk production. When consumed in excess, it can cause fever, respiratory disorders, lymphatic swelling of throat region etc. and also fatten the stomach and make you obese.

甜味(thithippu):任何有螞蟻圍繞或蒼蠅在周 圍嗡嗡作響的食物,當它被放進嘴裡,會在頭腦中 產生一種享受的感覺,其味道就稱為甜味︒以甜味 為主的食物是粗糖(Jaggery)、白糖、冰糖等︒

甜味性寒,消化緩慢︒少量食用,可以治療泌 尿系統疾病、清潔火型和風型屬性,消滅毒素,舒 緩咽喉區域,並增加牛奶產量︒如果過量食用,會 引起發燒、呼吸系統紊亂、咽喉部淋巴腫脹等,還 會使胃部堆積脂肪,並導致肥胖︒

Sour (pulippu) : The kind of food object, when placed in the mouth, can remove all dirt, gives goosebumps, causes dizziness, causes teeth to feel hypersensitive, the taste of that food item is known to be Sour. Those that

predominantly exhibit sour taste are tamarind fruit, lemon, tomato, etc.

This taste enables digestion. In limited quantities, it is tasty and controls Vayu. In excess, it can exacerbate Pitta and Kapha and cause itching, burning sensation, and lead to contamination of the blood.

酸味(pulippu):這類食物放入口中,可以清 除所有污垢,讓人起雞皮疙瘩,引起頭暈、牙齒過 敏,其味道就是酸味︒以酸味為主的食物是羅望子 果、檸檬、番茄等︒

酸味有助於消化︒少量食用,味道可口,可以控 制氣型屬性︒過量食用,則會刺激風型和水型屬性, 導致刺痛、灼燒感,並導致血液污染︒

Salty (uvarppu) : The kind of food object, when placed in the mouth, causes more saliva secretion, irritation and burning sensation in the throat, the taste is known as Salty. Those that predominantly exhibit salt taste are salt, rock salt (induppu) and crystal sea salt (pottil uppu).

This taste has the quality of heat. Enables digestion, and in limited quantities, it is tasty, cleans excretory organs, mitigates Vayu, softens the body, expels contaminated fluids as sweat. In excess, it causes Vatha related blood diseases, leprosy, etc. Hair will prematurely gray, body becomes weak, and it leads to eye disorders.

鹹味(uvarppu):這類食物放入口中會引起更多的 唾液分泌,以及喉嚨的刺激和燒灼感,這種味道稱為 鹹味︒以鹹味為主的食物是食鹽、岩鹽(Induppu)和 海鹽(Pottil uppu)︒

鹹味性熱,有助於消化︒少量食用,是美味的, 可以清潔排泄器官,調和風型屬性,軟化身體,排出 如汗水等受污染的體液︒食用過量,它會導致與風型 屬性相關的血液病、麻風病等,讓頭髮早白,身體虛 弱,還會導致各種眼疾︒

Astringent (thuvarppu) : The kind of food object, when placed in the mouth, causes a sensation of immobility, makes the tongue lifeless like wood, and blocks the throat, the taste is known as astringent. Those that predominantly exhibit astringent taste are wood apple, areca nut, haritaki, coconut pod, etc.

This taste has the quality of cold. It gets digested slowly, purifies the blood, removes Pitha and softens the skin. When taken in excess, it causes thickening of the tongue, increases Gas (Vayu) and causes acidity (Aamakattu).

澀味(thuvarppu):這類食物放入口中會產生一 種無法動彈的感覺,讓舌頭像塊木頭一樣麻木並堵 塞喉嚨,這種味道稱為澀︒以澀味為主的食物有木 蘋果、檳榔果、訶子、椰子殼等︒

澀味性寒︒它消化緩慢,能淨化血液,祛除 火型屬性,軟化皮膚︒如果食用過量,會增厚舌 頭,增加體內氣體(風型屬性Vayu),和身體酸度 (Aamakattu**)︒

Pungent(kaarppu) : The kind of food objects, when placed in the mouth, sharply creates burning sensation in the tongue, causes discomfort on the tip of the tongue, creates burning sensation on the inner walls of the cheeks, makes the eyes, nose, and mouth watery, its taste is known as Pungent. Those that predominantly exhibit a pungent taste are chilly, pepper, mustard, etc.

This taste has the quality of heat. It enables digestion. When consumed in limited quantities, it removes phlegm, heals injuries and throat related diseases. In excess, it can cause heat and leads to many other diseases.

辣味(kaarppu):這類食物放入口中,會在舌頭 上造成劇烈的灼熱感,在舌尖造成不適,口腔內壁 產生灼燒感,讓人流眼淚、鼻涕和口水,這就是辣 味︒以辣味為主的食物有辣椒、胡椒、芥末等︒

辣味性熱,促進消化︒少量食用,可以祛痰, 治療傷口和咽喉相關疾病︒過量食用會導致發熱, 並引發許多其他疾病︒

Doshas - Vital Energies (doshangal) : These also, like Taste, are not distinguishable by being visible to the eyes, but are mixed in with worldly objects. These defects manifest at the time of digesting the food objects in which they are predominant, or otherwise be known when the distortions created by them manifest. Though these are called doshas (that which can cause defect) , when present in moderation, they feed the naturally present three doshas

(thus aiding the many actions commanded by the limbs, mind, intellect and senses). But only when present in excess, or at very low levels, they can create many ill effects. Hence, instead of shunning them as objects of defect, they should be used by mixing with other food objects which have the capability to mitigate such defects. If this is not done, the three inherent doshas in our body will be starved and cause many harmful consequences. The three Doshas are Vaatam , Pittam* , and Sleshmam/Kapham*. These three doshas, besides being uniquely present as the single dosha in food objects, are also present as a mix of two or even all three in food objects. However, the dosha that is most predominantly present is ascribed to that food object.*

屬性(Doshas)—— 生命能(Doshangal):它們 和味道一樣,無法肉眼分辨,它與世界上各種物質 混雜在一起︒其缺點在生物消化那些它們占主導地 位的食物時表現出來,或者在它們造成身體扭曲時 被感知︒雖然它們被稱為屬性(因為它們能造成身 體缺陷),但是當它們均衡存在時,可以滋養自然存 在的三種屬性(從而幫助實現四肢、頭腦、智力和 感官所控制的多種活動)︒但是當它們過量或處於 極低水平時,它們會造成許多疾病影響︒因此,與 其將它們作為有缺陷的物體而加以迴避,還不如將 它們與其他有能力中和這些缺陷的食物混合食用︒ 如果不這樣做,我們體內固有的三種屬性就會挨餓, 並造成許多有害後果︒三種屬性分別是風型屬性

(Vaatam)、火型屬性(Pittam)和水型屬性(Sleshmam/Kapham)︒三種屬性,不僅可以單獨存在於食 物中,也可以兩種甚至三種全部存在於食物中︒然 而,哪種屬性占主導地位取決於食物類型︒

Vaatam: Whichever food object produces a pricking pain sensation, gnawing pain, or burps, the dosha of that object is called Vaata dosha. Food objects that predominantly exhibit Vata dosha in nature are Corn, Little Millet

(Samai) , Mochai (seeds of broad beans) , jackfruit -raw or ripe, raw mango, groundnut, tapioca etc.

風型屬性(Vaatam):任何會產生刺痛感、咬痛 或打嗝的食物,其屬性就是風型(Vaata dosha)︒ 以風型屬性為主的食物有玉米、小米(Samai)、 蠶豆種子(Mochai)、生的或熟的菠蘿蜜、生芒果、 花生、木薯等︒

Pittam: Whichever food object that produces dizziness, stomach churning, vomiting, or unsteady mind, either during digestion or afterwards, the dosha of that object is called Pitta dosha.. Food objects that predominantly exhibit Pitha dosha in nature are Cannabis (Marijuana) , Opium, tobacco, cluster beans (Kothavaraikai) , Custard apple (Seethaphal) , Ridge Gourd (peerkankai) , green gram/petite yellow lentil, sesame, groundnut, etc.

火型屬性(Pittam):任何在消化中或消化後 會引起頭暈、反胃、嘔吐或心智不穩定的食物, 其屬性就是火型(Pitta dosha)︒以火型屬性為主 的食物有大麻(Marijuana)、鴉片、煙草、簇豆 (Kothavaraikai)、番荔枝(Seethaphal)、角瓜 (Peerkankai)、綠豆/小黃豆、芝麻、花生等︒

Sleshmam/Kapham: Whichever food object produces internal shivering, sore throat, heavy headedness, or cold infection, either during digestion or afterwards; the dosha of that object is called Kapha dosha. Food ob-

jects that predominantly exhibit Sleshmam dosha in nature are cucumber, Kozhumichai (citrous fruit like l emon), Pearl Millet (Kambu), Okra (Ladies Finger/Vendaikai , white pumpkin, etc.

水型屬性(Sleshmam/Kapham):任何在消化中 或消化後會引起內部寒顫、喉嚨痛、昏沈或感冒的 食物,其屬性為水型(Kapha dosha)︒以水型屬性 為主的食物有黃瓜、青檸(Kozhumichai)、珍珠稷 (Kambu)、秋葵(Okra)、白南瓜等︒

Triguna (three qualities) : Just as how the previously described Taste and Dosha cannot be perceived by sight or touch, but can only be perceived by sensations of the tongue or after-effects inside the body, in the same manner these qualities can only be perceived by the good and bad effects of our actions, and the happy or sad states caused in the body. These Qualities (Gunas) are of three kinds, namely Sattva, Rajas, and Thamas.

三種特質(Triguna):正如前文所屬的味道和 屬性無法通過視覺或觸覺感知,只能通過舌頭味覺 或身體內產生的事後影響來感知,同樣地,這些 特質也只能通過食物對我們行為好或壞的影響以 及給我們身體帶來的快樂或悲傷狀態來感知︒這 些特質(Gunas)有三種,即悅性(Sattva)、動性 (Rajas)和惰性(amas)︒

Sattva Guna (Sattvam) : The kind of food object whose nutrients when regularly consumed contains foundational body constituents of tissues, cleanliness, health, and balanced strength, causes the mind, intellect, and senses to be not distorted, but be clear, peaceful, compassionate, devotional, fulfilled, and blissful and cause us to live joyful lives by always performing good deeds, the nature/quality of such a food object is known to be Sattva Guna (Sattvic).

悅性特質(Sattvam):這類食物的營養素中包 含基礎性身體成分,包括組織、清潔系統、健康和

均衡的力量,如果經常食用,可以使頭腦、智力和 感官不會變得紊亂,而是變得清晰、平靜、慈悲、虔 誠、滿足和幸福,並能通過讓我們常行善事而過上 快樂的生活,這類食物的的特質為悅性(Sattvic)︒

Rajo Guna (Rajas) : The kind of food objects whose nutrients when regularly consumed, contains foundational body constituents of tissues, intoxication and excessive strength, causes the mind and intellect to be

subject to vacillation, anger, ego, excessive lust, desires, courage, causes one to commit many bad deeds due to the vacillation and excessive lust, and causes one to perform many courageous actions, yet live without joy; the nature of such food object is known to be Rajo Guna (Rajasic).

動性特質(Rajas):這類食物的營養素中包含 基礎性身體成分包括身體組織、中毒和過度力量, 如果經常食用會導致頭腦和智力受制於動搖、憤 怒、自我、過度性欲、欲望、勇氣,使人因游移不 定和過度性欲而做出許多惡行,並讓人做出許多勇 敢的行為,而無法快樂的生活;這類食物的特質即 稱為動性(Rajasic)︒

Thamo Guna (Thamas) : The kind of food objects whose nutrients when regularly consumed, contains foundational body constituents of tissues, intoxication and excessive strength, causes the mind and intellect to be subject to vacillation, foolishness, anger, dullness, excessive lust, lack of joy, deception, revenge, and sleep, the nature/quality of such food object is known to be Thamo Guna (Thamasic).

惰性特質(amas):這類食物的營養素中包 含基礎性身體成分,包括身體組織、中毒和過度力 量,如果經常食用,會導致精神和智力受制於猶 豫、愚蠢、憤怒、遲鈍、過度性欲、缺乏快樂、欺 騙、報復和困倦,這類食物的特質稱為惰性特質

(amasic)︒

INNER DIVISIONS OF THE THREE GUNAS, AND THEIR MANIFESTED CREATIONS

三種特質的內部分化及其顯化

Amongst the integral to bodily principles and food constituents, these three gunas are known to be most superior. One should strive to increase the Uttama(best) qualities (gunas) , while reducing the mediocre and lower qualities. Of these, the noble quality of Sattva created Fourfaced Brahma and other Devathas, the mediocre Rajo Guna gave rise to human beings, and all kinds of creatures including ants and insects, and the lower Thamas is the source for inanimates such stone, sand, tree, water. These three gunas are further divided into three each, and these divisions merge into one another and expresses as the following:

在完整的身體法則和食物成分中,這三種特質 被認為是最重要的︒一個人應該努力提高最優的特 質(Uttama gunas),而減少中等的和較低等的特 質︒在這些特質中,高貴的悅性特質創造了四面梵 天(Fourfaced Brahma)和其他的天神(Devathas), 中等特質造就了人類以及包括螞蟻和昆蟲在內的所 有生命形式︒而低等特質是諸如石頭、沙子、樹木、 水等非動物(Inanimates)的源頭︒這三個特質每 一個又進一步分化成三種特質,而這些分支又彼 此結合,其表達如下:

These nine gunas in turn combine with each of the three primary gunas to form the following:

這九種特質轉而又與三種主要特質組合,形成 以下組合形式:

These 27 gunas manifest as superior or inferior nature of the above mentioned Devatas, humans and animals, and inanimate objects. Of these, us human beings in the nature of Rajasic beings having Sattvic qualities, should strive to develop all Sattvic qualities. For this purpose, it is quite essential for us to know the advantages and disadvantages of the Sattvic related Thamasic food objects that are grains and plants/herbs(gandha mooladi thavarangal) which constitute our food.

這 27 個特質表現為上文提到的天神(Devatas)、 人類和動物,以及非生物物質的高等或低等性質︒ 其中,我們人類歸屬於動性生物本質並同時擁有悅 性特質,應當努力發展所有的悅性特質︒為了這個 目的,我們很有必要了解與悅性相關的惰性食物的 優缺點,包括穀物和植物/草藥(Gandha Mooladi avarangal),它們構成了我們的食物︒

RICE PUDDING PANCAKES HINDU BREAD

米饭 布丁 煎饼 印度 包

Cooking Small rice by draining starch (Kanji vadittu seium siru arisi saadam)

作碎米饭 ——沥除淀粉

Small Rice or Broken Rice - 1 padi 短粒米或碎米 Soak the small rice in water for 1 Naazhigai, wash well and drain the water.

將碎米在水中浸泡分鐘,洗淨,瀝乾水份︒

Water - 3 padi 淨水

Take 3 padi of clean water in a 5 padi water capacity pot and heat it. When the water starts to boil, add the drained rice. Stir the rice well with the boiling water. Cover the pot with a lid.

在容量至少為***5 padi* 的鍋中,加入3 padi **淨水後加熱︒當 水開始沸騰,加入瀝乾的米︒將沸水與米攪勻︒蓋上鍋 蓋︒

Few minutes later, when the rice and water are boiling together, stir it. Once the rice is ¾th cooked, mix well again.

幾分鐘後,當米與水一起沸騰時,攪拌︒當米飯¾分熟 時,再次悉心攪拌︒

Then cover the mouth of the pot with a damp cotton cloth, remove the pot from the firewood stove, drain the starch completely and mix the rice well. Now place the rice again on live-smokeless coal (from burnt firewood) for 5 minutes and remove it from the stove.

將鍋用蒸屜布蓋住,完全瀝除米水中的澱粉,將米飯拌 勻︒其後將飯置於(燃木而成的)活熱炭上燜5分鐘,然後從灶上移開︒

Note: ¾th cooked rice means : the rice will be soft upon touching and at the same time white steam emanates from the mouth of the pot. 注:¾熟是指:米飯的觸感柔軟,並且同時鍋口冒白色蒸氣︒

米

Cooking Small rice without draining starch (Kanji vadikkaamal seium siru arisi saadam)

作碎米饭 ——免沥淀粉

RICE saadam

米

This rice is suitable for those who eat only once a day. For others it will cause indigestion.

適宜那些一日一餐的人︒於其他人此飯易引起積食︒

Small Rice or Broken Rice - 1 padi 短粒米或碎米 Soak the small rice in water for 1 Naazhigai, wash well and drain the water.

將碎米在水中浸泡約1 Naazhigai,洗淨,瀝乾水份︒

Water - 2 padi 淨水

Take 2 padi water in a 4 padi water capacity pot and heat it. When the water starts to boil, add the drained rice. Stir the rice well with the boiling water.

在容水量4 padi的容器中,加入** 2 padi**的淨水並加熱︒當 水開始沸騰,加入瀝乾的米︒將沸水與米攪勻︒

Cover the pot with a lid. Few minutes later, once the rice and water starts boiling, stir well again and cover. Check if the rice is ¾th cooked just as in the previous rice recipe. Then remove from the firewood stove and mix it well.

蓋上鍋蓋︒數分鐘後,當米與水開始沸騰,再次攪勻,蓋 上鍋蓋︒依前一譜的方法來察看米是否已煮至¾分熟, 然後從柴火爐上取下,拌勻︒

Now place the rice again on live coal (from burnt firewood) for 5 minutes and remove it from the stove.

此時將米飯置於(燃木而成的)活炭上燜5分鐘,再從灶

米

Cooking Big rice by draining starch (Kanji vaditthu seium peru arisi saadam)

作长粒米饭 —— 沥除淀粉

Big Rice - 1 padi 長粒米

Soak the big rice in water for 10 minutes, wash well and drain the water.

將長粒米在水中浸泡10分鐘,瀝乾水份︒

Water - 3 padi 淨水

Take 3 padi of clean water in a 5 padi water capacity pot and heat it. When the water starts to boil, add the drained rice and cook it as it is described in the 1st Rice recipe.

在容水量為***5 padi* 的鍋內倒入3 padi 淨水並加熱︒一旦水 開始沸騰,放入瀝乾的米,依照第1**道食譜的方法烹煮 米飯︒

RICE saadam

米

Cooking Big rice without distilling starch (Kanji vadikkaamal seium peru arisi saadam)

作长粒米饭 ——免沥淀粉

RICE saadam

This rice is of the same nature as of the second rice recipe. 這種米飯的性質與第***2* 道食譜中的一樣︒

Big Rice - 1 padi 長粒米

Soak the rice in water for 10 Minutes, wash well and drain the water.

將長粒米浸泡10分鐘,洗好,瀝乾水份︒

Water - 2 padi 淨水

Take 2 padi water in a 4 padi water capacity pot and heat it. When the water starts to boil, add the drained rice and cook it as it is said in the 2nd Rice recipe.

在容水量為 4 padi 的容器內放入 2 padi 的淨水並加熱︒一 旦水開始沸騰,放入瀝乾的米,依照第2道食譜的方法 烹煮米飯︒

RICE saadam

米

Cooking Mixed Rice (Kalapparisi saadam)

作杂米饭

Mixed Rice - 1 padi 混合米/雜米***

Soak the rice in water for 30 Minutes, wash well and drain the water.

將雜米在水中浸泡 30 分鐘,洗淨並瀝乾水份︒

Water - 3 padi 淨水

Take 3 padi of clean water in a 5 padi water capacity pot and heat it. When the water starts to boil, add the drained rice and cook it as it is said in the 1st Rice recipe.

在容量為 5 padi 的容器內,加入 3 padi 淨水並加熱︒當水 開始沸騰,放入瀝乾的米,依照第***1* 道食譜的方法煮米飯︒

Mixed rice means: The rice collected from begging, which will consist of big, small and various qualities of rice. 注:混合米/雜米指乞討來的 米,包括長粒米、碎米和不同種類的米︒

Cooking New Rice (Pudu arisi saadam)

作新米饭

New Rice - 1 padi 新米 Wash the rice well and drain the water. 淘淨米,瀝乾水份︒

Water - 3 padi 淨水

Take 3 padi of clean water in a 5 padi water capacity pot and heat it.When the water starts to boil, add the drained rice and cook it as it is said in the 1st Rice recipe.

在容水量為5 padi的容器內放入***3 padi* 淨水並加熱︒當水 開始沸騰,放入瀝乾的米,然後依照第1 道食譜的方法烹 煮米飯︒

New rice has a tendency to overcook and become like a pudding. To avoid this, soak the rice for 15 minutes in warm water (water heated just until steam starts to arise). Drain this water and then add the rice into the boiling water. Also instead of soaking the rice, some others wash the rice in normal water, drain and add ⅜ spoon of ghee before putting the rice into boiling water. By doing so, the rice does not get overcooked. 新米易過熟而呈布丁狀︒為防糊飯,先將米在(水蒸氣刚 開始升起的)溫水中浸泡15分鐘︒瀝乾水份再加入沸水裡 煮︒也有人不浸米,而用普通水淘米,瀝乾,在加入沸水 前,和入⅜ 匙酥油︒依以上方法可使新米飯不會煮得過於 熟糊︒

米

This rice is of a slow digestive nature. It counteracts the excess gas in the body. When consumed in limited quantities daily, it provides strength to the body. It is highly beneficial to obese individuals and those suffering from Diabetes.

此飯性有慢消化的性質︒可以消耗體內多餘氣體︒每日適 量食用可為身體提供力量︒ 於糖尿病患者與過胖者頗有 助益︒

Water - 1 padi 淨水

Wheat Grits Rice (Gothumai Noi saadam)

麦碎饭

Take 1 padi of clean water in a 2 padi water capacity pot and heat it. When the water starts to boil, Add 1½ palam ghee in the boiling water . Add ½ padi of Wheat Grit Rice in boiling water and Stir well, cover it with a lid. Few minutes later, stir well again, check if the rice is ¾th cooked; then remove from the firewood stove and mix it well.

在容量為***2 padi* 的容器內放入1 padi 水︒當水開始沸騰,

在沸水中加入1½ palam 酥油︒再加入 ½ padi 麥碎並攪拌 均勻,蓋上鍋蓋︒數分鐘後,再次攪拌︒飯煮至¾分熟 後,從爐灶上移開,拌勻︒

Now keep the rice covered on live coal (from burnt firewood) for 5 minutes. It can then be served. 此時將飯置於(燃木而成的)活性炭上,蓋著蓋子燜 5 分 鐘︒隨後即可盛用︒

麦

饭

RICE saadam