Fresh ginger and turmeric are available at the market these days, but my family recipes have little need for either. The Indian recipes I know call for them in curries, but I wanted to try them in a more direct way.
Once again I turned to Arati:
The best and healthiest way to use your fresh ginger or turmeric I think would be to julienne them after scraping off the outside skin, then soaking them in lime juice and salt to taste. Let them soak for 3-4 hours or even overnight - they should turn pink! You can then eat it like a garnish with a meal or put in a sandwich with any meat.
You can use both in marinades too, but then you would have to grind them in a food processor or blender. A roast chicken or any piece of meat would taste wonderful.
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| Turmeric |
Once again I turned to Arati:
The best and healthiest way to use your fresh ginger or turmeric I think would be to julienne them after scraping off the outside skin, then soaking them in lime juice and salt to taste. Let them soak for 3-4 hours or even overnight - they should turn pink! You can then eat it like a garnish with a meal or put in a sandwich with any meat.
You can use both in marinades too, but then you would have to grind them in a food processor or blender. A roast chicken or any piece of meat would taste wonderful.
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| Ginger |
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