Ginger (Zingiber officinale) is derived from the sanskrit term “stringa-vera”, which means horn-shaped body. It is known for its medicinal and culinary properties. It made its presence felt in all cuisines and even in beverages like the famous ginger ale.
Ginger is available in various forms. It has a pale yellow interior and a biscuity brown exterior. Ginger is available in forms, such as raw roots, fresh roots, dried roots, powdered, preserved, pickled and crystallized.
Asian cuisines use fresh ginger that is chopped, minced or made into a paste. This is widely replaced with ginger paste that is readily available in the market.. But nothing like the smell and the flavour of fresh ginger.. Fresh ginger can be stored for several weeks when stored in the refrigerator. It finds it use in chutneys, gravies, pickles, biscuits, cakes, juices, breads, beverages and so on.
Ginger is also known for its aid in digestion and also for its therapeutic properties.
Here's something that would get you addicted to the spice.
“Chewy ginger biscuits or rocks”
And what you need for the rocks are: A variation of what i found here
2 cups plain flour
1 cup powdered sugar
½ tsp to 1 tsp grated nutmeg
3 ½ tbsp finely grated ginger
120 g cooking butter at room temperature
½ cup honey
1 ½ tsp soda bi carbonate
In a bowl, I mixed in the flour, ginger (not very fine), sugar and nutmeg. In a pan, melt the butter and add the honey to it. Add the soda bi carbonate and when the syrup starts to fizz, mix it into the flour mixture.
Pour dollops of the mixture onto a baking sheet and bake for 20 minutes or until the desired colour is obtained. Allow it to cool ideally on a rack.
Since the ginger pieces were not fine there was this crunchiness and the rocks had a chewy consistency. After the rocks cooled, I broke them into chunks or rather rocks…an irregular shape!
Since I had more ginger left and there was this urge to involve this spice again,, I put them to use along with freshly plucked lemons from my backyard to yield a refresher > a punch!
Lemon or lime is a kind of citrus fruit. It has a refreshing aroma that lingers for quite a while.
Fresh lemon juice has a upperhand over the artificially flavoured canned, concentrated or frozen lemon extracts!! Even its peel is candied or is stored in brine.
Lemon is basically used for its juice foremost, pulp, rind or zest.
Coming back to the punch, what you need are:
Sugar- 3 cups
Water- 2 cups
Lime- 4 or 5 medium sized
Grated ginger-1 inch
Skin the ginger and use the blender to make a fine paste. Add a little amount of water. Heat water, sugar, and the ginger juice until a thick consistency is obtained.. Not very thick though, a little on the stickier side. Add the lime juice and mix it in well and remove from fire and allow to cool.
This can be stored in a bottle but has to cool completely.
While serving add water and serve chilled!
Since the monthly spice for the event hosted by Sunita is Ginger, this is my presence for the event.