GINGER IN MANY AVATARS…Diversity is the ‘Spice of Life’!
GINGER GINGER EVERYWHERE…& a pile of it here!
Time again for the monthly ‘Think Spice’ at Sunita’s World & it’s GINGER this time.
GINGER LEMONGRASS COOLER…I found the idea while browsing blogs many months ago trying to figure out what to do with the lemongrass I had grown. Can’t remember which blog it was, but made this with ginger in mind. It tasted very refreshing, and the pinkish hue comes with the reaction of ginger & lemon juice. Lovely ginger flavour!
- Bring the lemongrass & ginger to a boil in 2 cups of water. Simmer for 15-20 minutes.
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Add the sugar and mix till dissolved. Take off heat.
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Allow to cool, squeeze in juice of limes.
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Add a little salt. I use about 1/4 tsp of black rock salt.
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Add 2 cups of water. Strain into a jugful of ice and stir well.
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Sit back & ENJOY!!
GINGER RELISH…A digestive accompaniment to a heavy meal, which my father used to make very often. Must have been passed down generations. It goes well with a heavy meal; especially an Indian non-vegetarian menu or vegetarian chola–puri menu. Once again, the flavours are primarily ginger, with the kick of zesty lime, and the sharpness of green chillies. The pinkishness comes once again with the reaction of the lime juice with ginger.
Ingredients:
Method:
- Mix all ingredients together in a glass bowl. Let it sit for at least 30 minutes for the flavours to mature.
- The relish will gradually change to a pinkish colour.
- Serve on the side with a main course meal.
WHOLE-WHEAT GINGER-CINNAMON COOKIES…How could I leave out the cookies! This is a recipe that I put together for ginger-cinnamon cookies while trying to reach a good crisp whole-wheat cookie. I tried several combinations, and then got to this one which seemed just the right blend for a healthy whole-wheat cookie. It has a warm ginger flavour, complimented with a subtle hint of cinnamon. Makes a great cut-out cookie, especially for Christmas tree ornaments like the one below… ‘a Gingerbread man cookie as a tree ornament’! 
Ingredients:
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Preheat the oven to 180 degrees C. Grease 4 cookie sheets.
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Sift the flour + baking powder + ginger powder + salt + cinnamon powder 3 times.
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Add the flour mix to the cold butter, & make a breadcrumb like mix.
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Mix in the sugar with a spoon.
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Add the beaten egg; mix well. Now add enough milk to make a firm dough.
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Roll out to 1/4 inch thickness & cut with desired cookie cutters.
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Bake for 12-15 minutes till they smell done and the edges start turning golden-brown.
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Cool on cookie racks.
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Makes 4-5 dozen cookies which keep well in an air-tight container for 2-3 weeks.
To wind up, a little bit about GINGER (Zingiber Officinalis) to digest…
Ginger was used in ancient times as a food preservative and to help treat digestive problems. To treat digestive problems, Greeks would eat ginger wrapped in bread. Eventually ginger was added to the bread dough creating that wonderful treat many around the globe love today: gingerbread! Powdered, dried form of ginger has a more spicy, intense flavor and is often used in baking (gingerbread, gingersnaps, ginger cookies).
Deeba @ PAB
About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.
11 Comments
sunita
Thanks for sending those lovely recipes my way.
VegeYum @ A Life (Time) of Cooking
Oh how I love that comment about joy!
You know what? It will be nearly 40 degrees Celcius here today. I am going to make the ginger drink before it gets too hot. I love ginger, and as luck would have it, I bought a whole lot from the organic shop yesterday.
When you say you use black rock salt – is that the Indian black rock salt? Quite mineralised and a little “aromatic”? Like you would use for chaat?
meeso
Everything looks and sounds great, I will be trying that ginger and lemon grass cooler!
sagari
wonderfull ginger recipes
PASSIONATE BAKER....and beyond.
Thanks Sunita & Meeso…
Thanks for dropping by Vege Yum…& yes, SPOT ON about the black rock salt. Am glad the ginger you bought is going to be put to good use. Are u in Sydney? Enjoy the lovely warm days there. Here winter is approaching…brrrrrr!!
VegeYum @ A Life (Time) of Cooking
I made the ginger drink – really very nice. I wasn’t brave enough to add the rock salt, but I will now I know it is the right one. What a healthy drink too!
I am in Adelaide, hotter than Sydney and much drier. I am loving the hot weather after a record cold winter.
PASSIONATE BAKER....and beyond.
WOW Vege Yum…that was FAST!! Good for you. Am glad it came out well. I love the flavour ginger adds to it too, and the healthy bit just adds to the joy!
arundati
hi, first time here and can’t believe i’ve missed this blog…. i spent an hour drooling over all the pictures….your blog, recipes and pictures are FABULOUS…sorry for shouting!! i am just too excited!! as a fledgling baker, this is fantastic inspiration!! am adding you to my blogroll…..
bee
ginger and lemongrass is a great combo. we have that with tea every morning. have to try your gingerbread man.
VegeYum @ A Life (Time) of Cooking
I added the black salt to the remaining ginger cooler, and, wow, what a difference!
I drink ginger tea regularly – see my recent post on making teas. But I have never thought of using ginger this way. It will be a regular at my place now.
(I love learning new things.)
Saju
Gosh you have been busy, great array of recipes. Great entry for Sunita’s event too.