The Way We Eat
Hi Suneeta,
The Pepper Chicken was “heaven” as Lonnie put it. We couldn't believe how delicious it was with what seemed like so few ingredients. We can't wait to try more of your recipes. I'm waiting for the catalog from Penzey's and I'm also checking out local stores for various spices.
We'll let you know how our journey into Indian cooking progresses.
–Lori & Lonnie
April 2010 - Ginger is a very important ingredient in Indian cooking and has many medicinal properties in addition to being a great flavor enhancer. The holy triumvirate of many North Indian dishes consists of onions, ginger and garlic. They form the base of many a tasty curry and all three have great medicinal properties.
Ginger is a sure bet to sooth a cough and sore throat and when steeped in a hot cup of tea it clears the sinuses as well. Ginger is also a wonderful antidote to a queasy stomach. When a recipe calls for ginger, it always means fresh ginger. Dried ginger has a different taste and specific uses. Dried and fresh are not interchangeable. When buying ginger, look for a smooth thin skin as that denotes freshness and means it will be juicy. As ginger ages, it dries out and becomes fibrous and the skin looks wrinkled. This is not what you should buy.
Fresh ginger can be refrigerated in a bag that allows it to breath, for up to 3 weeks.
Last Edition of "The Way We Eat".
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