-- Palak Thambli

Ingredients:

1. Palak ( or can use spinach leaves) leaves: 10 to 12 leaves (medium to big size leaves)
2. Thuppa (Ghee): 1 ½ Spoon
3. Jeerigey (Cumin seeds) – ¾ Spoon
4. Hasi Menasu (Green Chilly) – 3 to 4
5. Thenginakaayi thuri (Coconut powder) – ½ Mushti (fist), preferably freshly grated
   
6. Dappa Majjigey (Thick Butter Milk) – 1 big glass ( preferably, ½ savor + ½ normal)
7. Salt for taste

Procedure:

1. Fry jeera/jeerigey with ghee in a pan for 30 seconds.
2. Add green chilly and fry for one minute.
3. Add palak and fry for one minute.
4. Add the above fried items in a mixer (or grinder) along with grated coconut and grind till it becomes fine paste.
5. Add thick butter milk/curd and salt and grind for 15 seconds.
6. Add some water to make it diluted (not too diluted!!)
   
7. Give “Oggaranaey”/"Seasoning"

PALAK THAMBLI READY!!!!

Note:

Seasoning/Oggaranaey: Fry ½ spoon of mustard seeds with one red chilly (cut into pieces) in two to three spoons of oil, 3 to 4 curry leaves, and one pinch of ingh (asoefetida).

© 2007 Praveen Noojipady

-- Shunti Anna (Ginger rice)

Ingredients:

1. Ginger paste – 2 spoons (Use fresh ginger and grate)
2. Jeerigey (Cumin seeds) – 2 spoons
3. Thengina kaayi (Coconut) – 2 fist (Hora mushti)
4. Hasi menasu (Green chillies) – 4 to 5
5. Kari bevu – 8 to 10 leaves
6. Oil – 4 spoons
7. Arishina – ¼ spoon
8. Ingh – One pinch
9. Rice – 1 ½ Pau
10. Dappa Majjigey (Thick Butter milk) – 50%
11. Water – 50%
12. Salt for taste

Procedure:

1. Grate fresh ginger and keep it ready.
2. Chop green chillies lengthwise.
3. Add 4 to 5 spoons of cooking oil in a pressure cooker and allow it to become hot.
4. Add jeerigey and sauté for few seconds.
5. Add hasi menasu, kari bevu, arishina, and ingh together and mix well.
6. Add grated ginger and sauté for a minute.
7. Add thengina kaayi and sauté for one more minute.
8. Add salt to taste.
9. Add cleaned rice and mix well.
10. Add dappa majjigey and water together and mix well.
11. Stir it well and close the pressure cooker.
12. Allow the cooker to whistle two times and switch it off.
13. Wait till the cooker turns cool and serve hot.

SHUNTI ANNA READY!!!!

Note:

1. ‘1’ Spoon = Standard tea spoon
2. Tengina kaayi = Fresh grated thenginakaayi
3. You can add Geru beeja (Cashew nut) while frying greenchillies to look it more royal.

© 2007 Praveen Noojipady