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’! 
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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).
