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 Maharashtra Baby Brinjal Rice :

  • To Make Curry Or Spice Powder:
  • Coriander Seed – 2½ palam
  • Grated Dry Coconut – 5 palam
  • Clove – 1/4 palam
  • Cumin Seed – 1/4 palam
  • Caraway Seed – 1/4 palam
  • Pepper – 1/4 palam
  • Cinnamon – 1/4 palam
  • Cardamom – ¼ palam
  • Asafoetida – 1/4 palam
  • Red Chilly – 1 palam
  • Turmeric – 1/4 palam
  • Salt – 2¼ r.e
  • To Cook Brinjal:
  • Baby Brinjal – 40 palam
  • Mustard Seed – 1/2 r.e
  • Ghee – 5 r.e
  • For Making Rice:
  • Rice – 1/2 padi
  • Ghee – 1/2 palam
  • Water – 1 padi
  • Tempering for rice:
  • Ghee – 5 palam
  • Clove – 1/4 palam
  • For Garnishing:
  • Ghee – 10 palam
  • Grated Coconut – 5 palam
  • Method:
  • 1. Except the caraway seed separately roast each ingredient using ghee. Powder the roasted ingredients along with caraway seed and salt.
  • 2. Take the baby brinjal and cut half of the stem. Make 4 slits in each brinjal without cutting into halves. Fill the slit with half the amount of curry or spice powder and prepare it.
  • 3. Take the ghee in a vessel which is rust free and heat it. Then add the mustard seeds, when the crackle sound has stopped add the baby brinjal filled with spice powder and cook it by sprinkling some water.
  • 4. Take the rice and clean it (removing impurities) with water. When the water has completely drained add the ghee and rest of the spice powder and gently mix with the rice.
  • 5. Take a vessel which can hold 4 padi of water and heat it with ghee. Then add the clove and saute it. After some time remove the clove and add the rice which is mixed with spice powder and saute for 3 minutes.
  • 6. Then add the water and mix it . Let the rice cook . When it is cooked to ¾th take out ¼ of the rice and keep it separately. To the remaining rice add the baby brinjal filled with spice mixture. Then add the ¼th rice on top like a layer. Then close it with a lid.
  • 7. After sometime add ghee to the rice and mix it gently. Keep it in a low flame for 10 minutes.
  • 8. Lastly add the grated coconut for garnishing before serving.

References

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