Monday, January 29, 2007
MySpice -- Ginger
Ginger, a important part of my everyday cooking and hence life. Though referred to as a root it is actually a rhizome i.e. it is actually an underground stem of the plant Zingiber officinale. It Originated in China and went over to be cultivated widely in India and Southeast Asia.
Though in the Western World Ginger is most often used used for food that is sweet like ginger cookies etc. for me Ginger is a spice I use with most of my vegetarian and non-vegetarian cooking, even the quintessential curry has ginger as an important ingredient. In her everyday bengali cooking something that my Ma uses most is Jeere-Dhone-Ada bata. And this is a paste that a grinder does not do justice to, it needs loving human hands. The kitchen help who comes in every morning to do the dishes and help my mother knows this and makes wet paste of the three spices Jeera or Cumin, Dhone or Corriander Seeds and Ada or Ginger in the Shil Nora, a stone grinder which has to be seen to be understood. My Ma uses it fresh or at the most for the next day in most of her gravies. And the taste of such food, ahhhhhhh..., there are some things that the heart says better than my keypad...
Ginger in my everyday cuppa is another love relationship I have with Ginger. Ginger Tea or Adrak Chai boosts me early morning and refreshes me after a hard day's work.
How I Do This
Heat water and milk in the ratio of 2 : 1 in a kettle
When it comes to a boil, add freshly grated ginger
Let it come to rolling boil
I like a strong tea, so I add a teaspoon and a little of Brook Bond Red Label tea (this is CTC or crush,tear & curl tea)to it. This tea tastes good flavored with ginger.
Let it soak for a couple of minutes
Add sugar if you want
Strain with a strainer and enjoy it hot
Ginger has several medicinal effects too, so raise your cup to Ginger today...
My Ginger for JFI post will follow soon, hope I will be able to post by tonight