Maharashtra Sojji 马哈拉施特拉邦娑季饭🔗

RICE sojji 娑 季 饭

Rice - 1 padi 大米 Roast this little by little in an iron frying pan until it turns into a sandy color. Soak this in warm water. After it has soaked well, 在鐵煎鍋裡一點一點地將米煨炒成沙色︒將其浸泡在溫 水中︒泡飽後,

Ghee - 6 palam 酥油 Pour this in a 5 padi water capacity pot and heat it. When the ghee is heated well, drain water from the soaked rice completely, add it to the ghee and stir. Immediately, 將其倒入 5 padi 容量的鍋中並加熱︒當酥油充分熱燙,將

泡過的炒米瀝盡水份,加入酥油中攪拌︒隨即,

Cumin Seeds - ¼ palam 孜然 Roasted Chilli Powder - ¼ palam 烤磨過的乾紅辣椒粉 Powdered Salt- 1 palam 鹽末 Turmeric Powder- ⅛ Ru.wt 薑黃粉 add all of these to the rice which is roasting in ghee. Then immediately, 將上述食材添入酥油炒米中︒隨即,

Grated Dry Coconut - 5 palam 乾椰絲 roast and powder this and add to the rice. Stir well. 烤脆椰絲後磨成粉末,添入米中︒拌勻︒

Milk - ½ padi 牛奶

Divide this milk into 4 equal parts. Sprinkle one part on the rice, stir well and cover the vessel. After 5 minutes, once again do the same process and cover the vessel. Similarly sprinkle the milk all 4 times and stir it well. During this process the fire wood stove flame need not be high, instead the heat of the live coal is sufficient. Then remove it off the stove. 將牛奶分成4份︒取一份,撒在飯中,拌勻後蓋上蓋子︒ 5分鐘後,重複此操作並蓋上蓋子︒如此反複4 回︒這個過 程無需大火,活炭的熱量足矣︒然後從柴灶上移下︒

Ghee - 5 palam 酥油 Add this ghee in the sojji, stir it well and keep it on the heat of the live coal (from the burnt firewood) for 5 minutes. Then use it. 酥油添入飯中,攪拌均勻︒小火慢煮︒將容器放在 (燃木炭化而成的)活熱炭上5分鐘︒然後用之︒

The cooking vessel and the ladle should be made from non-oxidising metals. 此過程所使用的鍋勺都應是耐氧化金屬所製︒

RICE sojji 娑 季

This sojji is a favourite dish of the Maharashrian people who live in the north. However, some people of Chennai and Tamil Nadu do not relish this dish. Before starting to prepare this dish, it is important to prepare the masala(spice mixture). Prepare the masala as per the following method.