Sweet and Spicy Ginger

This is yet another dish made from tender ginger. After the success of Ginger Murabba, my better half bought some more tender ginger (these are now available in plenty during the monsoon season and he loves ginger). I was at my wits end! I searched the net for some easy and tasty recipe and finally found this one which I am sharing with you all.

At first I tried it out with a very small quantity and only after it was approved (by my better-half), I used a larger amount (150 gms) and after grating, it measured - 1 cup. You may use this quantity or halve the measurements for trial. You can also adjust the chillies (less or more) as per your taste. If you like the taste of ginger, you will surely like this one.

Some of you may not be aware of Kalonji seeds used in this recipe. These are extensively used in North of India. I came to know about this only a few years ago and have been using this ever since as its benefits are tremendous. It is said that these Kalonji seeds can cure every disease except death!!

 

Ingredients:

Ginger	150 gms
Green chillies (slit)	3
Jaggery (powdered)	¾ cup – 1 cup
Oil	3 tsps
Kalonji (nigella seeds)	½ tsp
Turmeric	½ tsp

Method:

1. Wash, scrape and grate the ginger and keep it aside.
2. Heat oil in a pan. Add kalonji seeds to it and fry for a few seconds on a low flame.
3. Next add grated ginger and stir fry again for a further few seconds.
4. Now, add the slit green chillies and turmeric and fry for another 5 minutes.
5. Finally add the powdered jaggery and cook on low flame till the jaggery melts.
6. Mix well and switch off the gas.
7. Serve when cooled.

  

Ginger - washed and scraped

Ingredients kept ready

 Ingredients being stir-fried

Jaggery almost melted.

Preparation time: 10-15 mins

Cooking time     :  7 mins

Makes               :  1 small bowl

  

Note:

• This goes well with chapattis or as a sandwich spread too.
• I got this recipe from: http://www.inhouserecipes.com
• The original recipe asked for 1 cup jaggery. I used 3/4th cup.

  

For more info on Kalonji (nigella seeds):

http://en.wikipedia.org/wiki/Nigella_sativa

Ginger Murabba (Preserve)

Last week my better-half bought fresh tender ginger from the market and quite a large quantity too. When inquired, he suggested that I make Ginger Preserve from it. Frankly speaking I had never eaten one before. Since the ginger was so fresh and tender, I too was excited to try it out.

I went through my recipe collections but could not find Ginger Preserve as such but found the recipe for gooseberry preserve instead. So based on this, and a few inputs from my friends, and with a little research on the net, I came out with this recipe and to tell you honestly, it turned out delicious – my better half was delighted with the result! – So what more can I ask for?

In the picture, you will see two bottles – one slightly larger than the other. The quantity mentioned in the ingredients will actually fill ¾ th of the larger one.

Ingredients:

Tender Ginger	150 gms
Sugar	250 gms
Water	About 150 ml – 200 ml
Lemons	2 large
Honey	1 tbsp
Cardamom powder	1 tsp
Clove powder /cloves	½ tsp / 3 whole

Method:

Washed and scraped ginger

1. Wash, scrape and cut the ginger into thin slices.
2. Place these slices in a pan and add enough water to cover the slices and cook these on a medium flame until soft. This should take about 15-20 mins
3. Strain the water and set aside the cooked ginger pieces and the ginger water separately.
4. Now take a larger pan, (because once the sugar dissolves, it starts frothing) pour the strained ginger water, add sugar and allow it to dissolve. Add some more water if necessary.  Cook over low heat until the syrup is thick. Stir it often and check the consistency of this syrup. This should take about 25-30 mins.
5. Next add the ginger pieces and juice of two lemons and cook for another 10 mins. Do not allow the syrup to get too thick as it will crystallize.
6. Remove from fire and add honey, cardamom powder and clove powder (or whole cloves).
7. Mix well and when thoroughly cooled, store it in an air-tight glass bottle.

thinly sliced ginger

sliced ginger pieces being cooked in water

Sugar being added to the ginger water

Sugar syrup in the making

Murabba is ready for bottling

Preparation time : 15 mins

Cooking time     :  50 mins

Makes : 1 small (250gms size) glass bottle

Note:

• Goes well with chapattis or as sandwich spread.
• Do not refrigerate it. This will last for a month or two without refrigeration.

Sesame seed (Til) chutney

"Til" is an Indian word for sesame seed. In India especially in south, "til" is generally eaten during "Dhanur Maas" i.e. during the cold season as it gives the additional heat in the body that is necessary during this season.

Sesame seed in India is generally associated with “Til Laddus”. Now that “Sankranti” is round the corner, every house in the South or in Maharashtra state will be celebrating this festival with “til Laddus”.

This tiny seed has a lot of curative properties. I recently found that it has high calcium content. 

This easy to make sesame chutney is not only tasty but healthy too.

Ingredients :

Sesame seeds	½ cup or 100 gms
Coriander leaves (chopped)	½ a bunch
Green chilies	2
Lemon juice	2-3 tsps
Water	2-3 tbsps
Salt	To taste

 

Method:

1. Roast the sesame seeds and leave it to cool.
2. When cooled grind it to a fine powder.
3. Add to it chopped coriander leaves, green chilies, salt, water and lemon juice and grind the whole mixture to a fine paste.
4. Store it in a glass jar or bottle.

Note:

• This tasty chutney can be used as sandwich spread or can be served with cutlets, pakoras, kebabs etc.
• The taste of this chutney is enhanced when served with onion rings.
• Will last for 10-15 days when refrigerated.

For curative properties of “til”, see the link below:

http://www.best-home-remedies.com/herbal_medicine/nuts_seeds/sesame_seeds.htm