Scope

The staple food of India is rice. Up until 1970, India was home to nearly 1,10,000 varieties of indegenous rice! Thanks, but no thanks to the Green Revolution, only 6,000 varieties now remain – a result of the green revolution’s emphasis on mono culture and hybrid cropping! Be that as it may, India is known for its sheer variety of rice dishes that are prepared and served, no matter what the occasion – sickness, health, family gathering, festivities, Hindu rituals, offering (naivedya or prasad), weddings, funerals, even as offerings to ancestors and departed souls.

Rice 4 is the seed of the grass species Oryza sativa (Asian rice) or Oryza glaberrima (African rice). As a cereal grain, it is the most widely consumed staple food for a large part of the world’s human population, especially in Asia. Rice is the most important grain with regard to human nutrition and caloric intake, providing more than one-fifth of the calories consumed worldwide by humans.

Rice cultivation is well-suited to countries and regions with low labor costs and high rainfall, as it is labor-intensive to cultivate and requires ample water. However, rice can be grown practically anywhere, even on a steep hill or mountain area with the use of water-controlling terrace systems.

Etymologically, the word ‘rice’ is derived from the Tamil word arisi. Indian rice cultivars include long- grained and aromatic Basmati (grown in the North), long and medium-grained Patna rice, and in South India (Andhra Pradesh and Karnataka) short-grained Sona Masuri (also called as Bangaru theegalu). In the state of Tamil Nadu, the most prized variety is the ponni which is primarily grown in the delta regions of the Kaveri River. In the Western Indian state of Maharashtra, a short grain variety called Ambemohar is very popular. This rice has a characteristic fragrance of the mango blossom.

Ingredient and Process of Cooking

Rice is typically rinsed before cooking to remove excess starch. Rice may be rinsed repeatedly until the rinse water is clear to improve the texture and taste. Rice may be soaked to decrease cooking time, conserve fuel, minimize exposure to high temperature, and reduce stickiness. Rice may be soaked for 30 minutes up to several hours. Rice is cooked by boiling or steaming, and absorbs water during cooking. Almost all rice recipes in the Bhaga Shastra indicate draining out starch after cooking, before further procedures of making a variety of tasty dishes is followed.

A basic preparation of rice is very simple and easy. However, the procedures to turn them into tasty dishes make it an elaborate affair, as the wide variety of rice dishes described in the recipes below will testify. When combined with milk, jaggery, and honey, it is used to make desserts.Rice, Festive Food, Sweets, Desserts, Lunch, Dinner, A basic preparation of rice is very simple and easy. However, the procedures to turn them into tasty dishes make it an elaborate affair, as the wide variety of rice dishes described in the recipes below will testify. When combined with milk, jaggery, and honey, it is used to make desserts.

Following ingredients are required for making Baby Brinjal Rice (Another Version) :

  • For Making Rice:
  • Rice – 1/2 padi
  • Ghee – 1/2 palam
  • Turmeric Powder – 1/8 r.e
  • Water – 1½ padi
  • To Roast And Grind:
  • Ghee – 2½ palam
  • Coriander Seed – 1/2 palam
  • Red Chilly – 1/2 palam
  • Pepper – 1/8 palam
  • Cumin Seed – 1/16 palam
  • Nutmeg – 1/8 palam
  • Mace – 1/8 palam
  • Clove – 1/16 palam
  • Black Gram – 2 palam
  • Grated Dry Coconut – 3 palam
  • Powdered Crystal salt – 2¾ r.e
  • To Make Tamarind Juice:
  • Tamarind – 3/4 palam
  • Water – 1½ palam
  • To cook baby brinjal:
  • Baby Brinjal – 34 palam
  • Water – 1½ palam
  • For Tempering:
  • Ghee – 4 palam
  • Red Chilly – 1/4 palam
  • Mustard Seeds – 1/4 palam
  • Black Gram – 1/2 palam
  • Bengal Gram – 1/2 palam
  • 1. Take the rice and clean it (removing impurities). Completely drain the water.
  • 2. Then add the ghee and turmeric powder to the rice. Heat the water and mix the rice and boil till it gets cooked properly. Put the rice in a lead coated vessel. Let it cool.
  • 3. Separately take the ingredients to roast using little ghee for each and grind it separately. Then mix all the powder into one.
  • 4. Also mix the grated dry coconut and powdered crystal salt to the above mixture and grind it once. Then divide the spice mixture or curry into two equal portions.
  • 5. Take a lead coated vessel, add the tamarind and water. Squeeze the tamarind as much u can and extract the juice out of it. Discard the seed and pulp. To this add one half of the curry or spice mixture and mix it.
  • 6. Take the baby brinjal and cut ¾ th of the stem. Make 4 slits in each brinjal without cutting into halves. Fill the slit with an equal amount of tamarind spice mixture and prepare it.
  • 7. Take a vessel which is rust free and which can hold 300 palam of water. Add the ghee and heat it. Then add the red chilly, mustard seeds, bengal gram, black gram and temper based on the way prescribed in the recipe no. 22. (Seasoning Recipe)
  • 8. Finally add the baby brinjal filled with the tamarind spice mixture to the tempering. Then sprinkle water on the brinjal, cover it and cook. Repeat the process after some time by sprinkling some more water till the brinjal is ¾th cooked.
  • 9. Mix turmeric powder and water. Let it boil. Then add rice and boil till it gets half cooked.
  • 10. Add the baby brinjal to the rice . When the rice is ¾ cooked add the remaining half of the curry or spice mixture and give a stir.
  • 11. Lastly add the ghee to the rice and keep the rice in a low flame for 4 minutes and serve.

References

Hindu Bhaga Sasthiram: Click Here

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