Ginger and Indian Cuisine
Some of the herbs and spices are almost synonymous with Indian cuisine and ginger is one of them and much so for the medicinal properties it exhibits. There has been a long tradition to the use of ginger which is well amplified by the practitioners of Ayurveda where it was used as a mild cure for flatulence, nausea and vomiting. Ayurvedic “trikatu” powder where dried ginger is used to strengthen the digestive tract. Right from the eponymous curries to morning non caffeine tea, ginger is in vogue everywhere either in young, mature or dry form. Ginger and garlic paste finds its way into most of the North Indian curries and so is the chopped and julienned ginger. Ginger lemon and honey drink is a very good morning refresher and supposed to fight diabetes if taken early morning besides fighting cold and flu symptoms. Secondly it also helps getting rid of the empty stomach bed tea habit which is damaging to the intestinal lining.
Ginger lemon and honey drink recipe : 4 cups 4 cup boiled water, rested for 5minutes in a pot with lid on Method of preparation : Infuse the ginger in the hot water for 2-3minutes. Add lemon and check for sourness — Tomato Ginger Chutney Method of preparation: Bon Appetit ! - Kuntal Kumar Tags: lentil, vindaloo, chana, curries, idli, kebab, naan, desi, bhatura, paneer
2 lemons, seeded and juiced
2 inches piece gingerroot, scraped and crushed
½ cup organic honey
Add the honey in the end, stir well and serve at once.
Peel ginger and chop onions and tomatoes. In a kadai or frying pan, heat oil and add curry leaves, onions, ginger, garlic and tomatoes. Fry until the tomatoes are cooked and soft. Once cooled, in a blender grind the sauteed tomato paste along with the other ingredients and cilantro. Add salt and check seasoning.
