-- 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