Ginger Recipes

Ginger ! While there are many foods, which are classified as “Super Foods”, I would consider ginger as one of the super favoring agents of the culinary world. Used as the basis of the best of the gravies, or in the marinations of the most delicious of dishes it is one ingredient which truly gives meaning to the saying that
“A Little goes A long way”

Ginger is used in disguise as it is added in the dishes with a combination of many other flavoring agents & yet it maintains its flavourful bliss! One can always make out that a particular dish is having ginger in it just by having a spoonful.

Lets start with something which is and isn’t ginger completely at the same time – Galangal !
Belonging to the same rhizome family , it is also known as the “Thai Ginger” and is used as same as the ginger is !

Galangal is used as one of the three basic flavoring agents in the Asian Cuisine – Galangal, Kafir Lime & Lemon Grass!

While many people do add “Pea Aubergines” to their dishes as a additional flavoring – the red & green curry have some common flavoring agents and Galangal is one of them. As every person has a different way of having everything they like, the red, green, or any otehr curry can also be customised as per taste. One of such recipes are –

• Thai Red curry paste – 2 tbsp
• Chopped Galanagal – 1 tsp
• Chopped Thai Red Chillies – 1/2 tsp (optional)
• Lemongrass chopped – 1 tsp
• Kaffir lime – 1 no.
• Coconut milk – 150 ml
• Assorted Hard Vegetables ( Eggplant, Carrots,etc) – 50gms
• Chicken/ Fish/Lamb – 50gms (optional)
• Salt to taste
• Oil – to saute

1. Sauté the galangal, Lemon grass in the oil along with the red chillies.
2. As soon as they start to sweat ( start getting soft ) , add in the red curry paste and saute for 2-3 mins .
3. Pour in some of the coconut milk and sauté a little more. Add the vegetables and in case making with chicken/fish/lamb, add the same before adding the vegetables.
4. Add the remaining coconut milk, add more incase too thick.
5. Cook on slow heat for 15-20 mins and add the juice of half a kaffir lime.
6. Turn off the heat and service with rice/noodles

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MMmmmmmmm GingerBread …. Well that may or may not be the thought you would get on hearing the same but the history assoiciated with this culinary delight will surely make you go Wow!

Gingerbreads were made earlier in 992 CE and carry along with them a “rich” history. They have been used as offerings in church, since then they have travelled a lot and have been changed to have either honey or molasses included in them to have been made more “rich”er.

Ginger bread have not only been inspired by the great culinary experts, but also have been inspired by stories, ” Hansel and Gretel”, the 2 kids who wander off into the forest to find & relish the house made of candy was one of the reasons for the beautiful ginger bread houses to be made into existence. Apart fromt he fact that many people may reduce or “up” the ginger taste in their cookie, the one thing that people change the cookie is the texture – while some like it thin and crisp, there are others who change the cookie to a more softer and fluffier form!

Well, it doesn’t really matter how you have it, Gingerbread is one of those iconic cookies which are known all over !

• 145g butter, softened to room temperature
• 150g packed light or dark brown sugar
• 200g unsulphured molasses
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 437g all-purpose flour (spoon & leveled)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 Tablespoon ground ginger (yes, 1 full Tablespoon!)
• 1 Tablespoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cloves

1. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and molasses and beat on medium high speed until combined and creamy-looking. Scrape down the sides and bottom of the bowl as needed. Next, beat in egg and vanilla on high speed for 2 full minutes. Scrape down the sides and bottom of the bowl as needed. The butter may separate; that’s ok.
2. In a separate bowl, whisk the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick and slightly sticky. Divide dough in half and place each onto a large piece of plastic wrap. Wrap each up tightly and pat down to create a disc shape. Please see photo and description above in my post. Chill discs for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough. I always chill mine overnight.
3. Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
4. Remove 1 disc of chilled cookie dough from the refrigerator. Generously flour a work surface, as well as your hands and the rolling pin. Don’t be afraid to continually flour the work surface as needed- this dough can be sticky. Roll out disc until 1/4-inch thick. Cut into shapes. Place shapes 1 inch apart on prepared baking sheets. Re-roll dough scraps until all the dough is shaped. Repeat with remaining disc of dough.
5. Bake cookies for about 9-10 minutes. If your cookie cutters are smaller than 4 inches, bake for about 8 minutes. If your cookie cutters are larger than 4 inches, bake for about 11 minutes. My oven has hot spots and yours may too- so be sure to rotate the pan once during bake time.
6. Allow cookies to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely. Once completely cool, decorate as desired.
7. To decorate the cookies, One has many options to choose from which range from having metled fondant mixed along with water or royal icing in the fluid stage being piped onto the cookie itself

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• 680.39 g fresh ginger
• 768 31/34 ml granulated Sugar ( in two halves )

Candied ginger, as the name goes can be had as is – like a candy and can also be used to flavor many other bakery desserts as well. The best example being of the ” The Chocolate Bark ” which is in simple terms chocolate which has been melted properly and then spread onto a tray lined with parchment. The thin layer of chocolate is then topped with slices or small peices of nuts, edible flowers, or even “Candied Ginger”. The chocolate is then allowed to set and then broken in peices in abstract forms.
Other ways, where the same is used in the mixture used for chrismas plum or rum cakes ( which ever you can call it ).

1. To make candied ginger, peel and slice the ginger into thin slices using a box grater or a mandoline.
2. Wash the ginger and drop into a pot of boiling water enough to drown the ginger slices completely.
3. Once boiling, add half the sugar mentioned above and cook for 10- 15mins or till the water becomes thick.
4. Transfer onto a cooling rack and with the help of a tong or spatula seperate each peice.
5. Slow bake in a oven at 60 degrees till they become dry.

While these were some of the recipes which can be made with this ingredient, there are many more yet to be cooked and tried. So,
Let’s Take Ingredients ONE At A Time.