Menthe Ganji | Aati Special Recipe | Menthe Ganji Recipe | Aati Amavasya Special | Tulunadu Culture

🌿 A Traditional Mangalorean Comfort Food | Kanmani Food Studio × Shrinidhi Shetty 🌿 In this video, Kanmani Food Studio joins hands with Shrinidhi Shetty, a wonderful Tulu teaching channel, to explore Menthe Ganji — a simple, traditional and comforting dish with deep roots in Mangalorean/Tulu culture. ✨ We’re not just cooking a dish today — we’re also bringing you a little taste of Tulu language, tradition, food memories and our rich culinary heritage. A special thank you to ‪@ShrinidhiShetty‬ for joining us and making this collaboration so meaningful! 💛 If you enjoy traditional recipes, regional food, Tulu culture and stories behind our food, do LIKE, SHARE & SUBSCRIBE to both channels and support our journey. ❤️ 📌 Watch. Learn. Cook. Celebrate our roots. INGREDIENTS: Rice - 1 cup Fenugreek seeds - 1-1.5 tablespoons Jaggery - 0.5-0.75 cup Thick coconut milk - 1 cup or Medium coconut milk - 1.5 cup Water - 3-3.5 cups Salt - 1 pinch Ghee - 2 tablespoons RECIPES: 1. Wash and soak fenugreek seeds for 5-6 hours or overnight. 2. Wash and soak rice for 30 minutes. 3. In a thick bottom vessel or cooker, take the soaked rice and fenugreek seeds. 4. Add salt and water. 5. Cook in medium flame for 20 minutes or upto 4 whistles. 6. Now add jaggery and let it melt. 7. As the raw smell goes away, add the coconut milk. 8. When it thickens, add ghee. 9. Serve hot. MENTHE GANJI IS READY!!! #kanmanifoodstudio #shrinidhishetty #mentheganji #Tulu #TuluCulture #MangaloreanFood #MangaloreanCuisine #TuluNadu #KarnatakaFood #TraditionalRecipes #RegionalCuisine #ComfortFood #FoodAndCulture #TuluLanguage #aatiamavasya #aatimonth #aadiamavasai #nammamangalore #easyrecipe #easycooking #traditionalfood #traditionalcooking #mangaloreanrecipe #mangalorefood #aati #aadi