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May 1, 2007
Ginger & I
I have a deep-rooted bond with ginger, no pun intended! Like my PC, it is something I cannot do without for even a single day. So come winter when the ginger prices in Sydney shoot through the supermarket roofs and it becomes more and more scarce, I get very grumpy. I need it in my daily cuppa of 'Adrak Chai'. I need it for making my curries and flavouring my stir-fries every other day. I use it quite liberally too. On days when I return empty-handed from Coles or Woolies because I couldn't find an old, saggy ginger root, leave alone a younger, succulent one; I have to resort to using ground ginger. Ground ginger is not bad, but it doesn't have the zing that fresh ginger does.
I always knew that ginger originated in India, but I was amazed to know that it was almost 2000 years ago. "Adrak" or "Adu" as it is called in the local dialect there is indispensable in most households [just like mine], although young ginger can be quite elusive even in the country of its birth. I remember first experiencing the goodness of young ginger when I was in Singapore. It was love at first bite. The young ginger is actually the first harvest which produces immature ginger with pale, thin skin that doesn't need to be peeled. It is sweet and has less of a kick. The flesh is crisp and tender and is excellent for soups and stir-fries.
I want to actually try growing ginger at home. Any idea how I could go about it in the best possible way? Have any of you tried and succeeded? Drop me a line if you have, I would love to know more.
Here is a simple ginger marinade recipe that packs a punch.
GINGER MARINADE
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Combine 2 tablespoons fresh, chopped ginger with 1 clove of finely chopped garlic, 1/4 cup soy sauce and 1/4 cup dry sherry. Pour over meat of your choice and stand for an hour before cooking.
Posted by Gel at May 1, 2007 1:42 PM
Comments
Hi Gel,i tried both ur and ur mum recipe for dhokla.They came out just perfect.I no longer need to stock readymade dhokla mix.Thank you soooo much for the tried and tested wonderful recipe.I have decided to try more of your recipes.I would recommend everybody to try these dhoklas...even the time required is so less and LO! u have a wonderful dish ready
Bye
Posted by: Rashmi at May 5, 2007 4:07 PM
Gel, try Ale_Pak (maharashtrian way to make ginger-sugar healthy candy) common in Mumbai, at
http://www.mumbai-masala.com/maharashtrafood.html
Posted by: KonkaniBoy at May 6, 2007 7:17 PM
