23 September, 2020
GINGER RICE/SHUNTI ANNA… a rice preparation with a medicinal value
Aromatic, flavorful one pot meal herbal rice recipe, which uses very few ingredients but turns out to be mouth watering dish ! The awesome ginger flavor gets infused into the rice and tastes superb.
Found this recipe in one of my written recipe book and as usual don’t remember the source but I have made some changes in the measurement of ingredients as well as in the method of making.
Ginger, as we know is a spicy, pungent, scent flavored herb which is very beneficial for our overall health. It is an anti inflammatory , good for upset stomach, good for digestion, it is a support for our immune system, reduces the risk of diabetes , it may prevent heart disease, it helps in losing weight etc. etc. There are many !
You can also find some other recipes using ginger like ginger raita , apple-amla-ginger tokku , ginger tambuli , ginger chutney
The herbal/medicinal tea/Kashaya also uses fresh ginger which aids in cold, cough and flu symptoms. there is a video recipe also in this post of this special south Indian style beverage.
However my recent recipe using ginger is antina unde/dry fruits ladoo, which is again a south Indian style of making ladoos
Now talking about today’s recipe, this is one of the simple and quick rice preparation which uses very less, easily available at home stuffs besides being healthy. Do try this recipe and provide me with your feedbacks in the form of comments.
NOTE : You can always adjust the quantity of ginger used. More or less as per your requirement/preference.
Ingredients : measuring cup used – 240 ml, servings – 4
- Rice – 1 cup
- Water – 2 cups (boiled)
- Ghee – 3/4 tbsp
- Cumin seeds – 1/2 tbsp
- Curry leaves – 2 strands
- Cashew nuts – 2 tbsp
- Clove – 1
- Cinnamon – 1 inch stick
- Green chili – 2 slit
- Grated fresh ginger – 1 tbsp (tightly packed)
- Fresh turmeric – 1/2 tbsp
- Grated fresh coconut – 1/4 cup + water 1/4 cup
- Salt – little less than 1/2 tbsp
By my personal choice, I have put some 2 to 3 tbsp of pistachios to the rice and it was superb. Pistachios are my personal favorite and yes for it anytime !
OPTIONAL
- Onion – 1 medium sized
- Lemon juice – as per taste
PROCEDURE :
- Grind the coconut using 1/4 cup of water into a fine paste
- Rinse well the rice, drain all the water and set aside
- Heat ghee in a cooker, add in cumin seeds, clove, cinnamon, curry leaves, cashews and stir for a second
- Now add green chili, turmeric and ginger, stir for a minute on high heat. (here sauté onion also if you are using)
- Turn the heat to low and add rinsed rice, ground coconut paste, boiled water and salt
- Stir and combine everything well, when the mixture starts boiling again, close the lid and cook until one whistle (one whistle is enough in my cooker, so cook accordingly)
- Add lemon juice, if you are using, mix well and serve hot
