Young Ginger Pulao / Rice

Young ginger, also called spring ginger, has a pale pinkish skin that requires no peeling.  It is very tender, mild and juicy compared to matured ginger.  It is mild enough to eat raw and great tossed in salads. This pulao / rice I prepared today is full of fresh flavors from the whole garam masala and thinly sliced fresh juicy young  ginger.  If you like ginger like I do, you will love this rice.  Go ahead, try it.

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Preparation time: 5 minutes

Cook time: 15 minutes

Serves: 3

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Ingredients:

Basmati rice - 1 cup

Young ginger - 1/4 cup. thinly sliced ( no need to peel)

Onion - 1, small, thinly sliced

Green chilies - 2, slit

Bay leaf - 2

Cinnamon stick - 1

Cloves - 3

Green cardamom - 2

Shahi jeera / black cumin seeds - 1 tsp

Raisins - 2 tbsp

Ghee - 2 tbsp

Salt - to taste

Water - 1 1/2 cups

Cilantro - for garnishing

Method:

1. Wash and soak the basmati rice for 10 minutes. Drain.
2. Heat ghee in a medium saucepan.  Add black cumin seeds, bay leaves, cinnamon stick, cloves and cardamom.
3. Fry for 30 seconds.  Add the sliced onions and green chilies.  Saute until soft.
4. Add the raisins and saute until it plumps up.  Now add the ginger strips and fry for 30 seconds.
5. Add the drained rice and gently stir to mix with the spices.
6. Add  1 1/2 cups water and salt.  Let it come to a boil over medium heat.
7. Reduce the heat to simmer, cover and cook until rice is tender and has absorbed all the water.
8. Remove from the heat.  After 5 minutes, gently fluff the rice with fork.  Garnish with cilantro.
9. Serve hot.

Cranberry - Meyer Lemon and Ginger Pickle

Ingredients:
Cranberry - 2 bags (24oz)
Meyer Lemon - 6  (Here is an article about Meyer lemon)
Ginger - 1/2 cup, peeled and chopped into bite size pieces
Mustard seeds - 2 tsp
Asafoetida - 1 tsp
Red chili powder - 1 1/2 - 2 TBSP or to taste
Roasted fenugreek powder - 1 tsp (dry roast fenugreek seeds in a pan until dark brown and fragrant)
Turmeric powder - 1 tsp
Sesame oil - 1/2 cup
Curry leaves - 1 to 2 springs
Salt - 3 to 4 tsp or to taste

Method:

1. Wash and dry the cranberries.  Discard soft, discolored or shriveled cranberries.
2. Wash the meyer lemon and pat dry.  Cut into half and remove seeds.  Then cut into 8 pieces or smaller.
3. Heat sesame oil in a large sauce pan.  Add the mustard seeds and let it splutter.
4. Add curry leaves and chopped ginger.  Fry for a minute.
5. Add the cut lemon pieces, turmeric powder and 1 tsp of salt.  Cook for 10 minutes until lemon becomes soft.
6. Now add the cranberries, red chili powder and salt.  Mix well.
7. Cook on low flame until the cranberries are soft and mushy.  Keep stirring occasionally.
8. Once cooked, oil will start to float on top and sides.  At this stage switch off the flame.
9. Add 1 tsp roasted fenugreek powder and mix well.
10. Let it cool completely.  Store in a clean, dry glass jar.
11. Refrigerate and use a dry spoon when serving.

Chewy Ginger Cookies with Raisins

Ingredients:
All Purpose Flour - 2 cups
Ground ginger - 1 TBSP
Baking soda - 1 tsp
Salt - 1/2 tsp
Unsalted Butter - 1 stick (1/2 cup, at room temperature)
Sugar - 1 cup
Freshly grated, peeled fresh ginger - 1/4 to1/3 cup
Flax seed powder - 1 TBSP (mixed with 3 TBSP water)
Unsulfured Molasses - 1/3 cup
Raisins - 3/4 cup
Sanding Sugar for rolling ( I used regular turbinado - raw sugar)

Method:

1. In a large bowl, whisk together flour, ground ginger, baking soda and salt.
2. In an another large bowl, using a hand mixer, beat butter and sugar on medium-high until pale and fluffy.
3. Beat in fresh ginger, flax seed mixture and molasses.
4. Beat in flour mixture.  Fold in raisins.
5. Scoop dough into 11/2 - inch balls onto a parchment - lined baking sheet.
6. Refrigerate until firm, 30 minutes.
7. Preheat oven to 350 degree F.
8. Roll balls in sugar and place 2 inch apart on baking sheets.
9. Bake until centers are just set, about 15 - 20 minutes.
10. Let cool on sheets for 5 minutes.
11. Transfer cookies to racks and let it cool completely.
12. Store in airtight container.

 Recipe Adopted and modified from: Everyday Food

Ginger Ice-cream

Ingredients:
Heavy Cream - 2 cups
Whole or 2% Milk - 1 cup
Sugar - 1 cup
Ginger - 2 TBSP (very finely grated)

Method:

1. In a large saucepan, combine all the ingredients and heat it through on a low heat until the sugar dissolves.  
2. Remove from the heat and let it steep.   Strain if desired.
3. Once the mixture reaches room temperature, transfer it in a glass or plastic container and freeze over night.

Sending this to Letz Relishh hosted by Jay.

Recipe from here.

Ginger Pickle with Sun Dried Tomato

Thank You Priya of Now Serving for sending the mystery ingredient (Sun Dried Tomatoes) and a lovely gift.  Thank You Reshmi and Priya for creating this wonderful event.   

The gift

Ingredients:
Ginger - 2 cups (chopped)
Sun Dried Tomatoes - 10 pieces
Red chilies - 10 or to taste
Jaggery - 2 tsp
Asafetida - 1 tsp
Turmeric Powder - 2 tsp
Mustard Seeds - 2 tsp
Salt - to taste
Sesame Oil - 1/4 cup


Method:

1. Soak the sun dried tomatoes in warm water for 2 hours.
2. Heat 2 TBSP of sesame oil in a pan and fry the cut ginger and red chilies for about 5 minutes.
3. Squeeze out water from the soaked sun dried tomatoes and add it to the pan.  Reserve the soaked water.
4. Fry for another minute or so and remove from the heat.  Let it cool completely.
5. Grind the ginger, red chilies and sun dried tomatoes to a smooth paste using the soaked water.  Add more water if needed.
6. Heat the remaining oil in a pan and splutter mustard seeds.  Add the ground paste and mix.  Add jaggery, turmeric powder, asafetida and salt.  Mix well.
7. Keep stirring and cook until oil separates from the mixture.  
8. Let it cool completely and store it in a airtight container.

Ginger-Coriander Pickle / Inji-Kothamalli Thokku

Ingredients:

Fresh Coriander / Kothamalli - 2 Bunches
Peeled and Chopped Ginger - 1/2 cup
Green Chillies - 10 or to taste
Mustard Seeds - 2 tsp
Turmeric Powder - 1 tsp
Asafetida - 1 tsp
Salt - to taste
Sesame Oil - 4 TBSP

Method:

1. Cut the roots of the coriander and keep the stems.  Wash it thoroughly.
2. Grind the coriander, ginger and green chillies with enough water to a smooth and thick paste.
3. Heat oil in a non-stick pan and splutter mustard seeds.
4. Pour the ground mixture and mix well.
5. Add the turmeric powder, asafetida and salt.  Mix thoroughly. 
6. Keep the flame on medium heat and keep stirring till the oil separates from the mixture.
7. Let it cool completely before storing.