Every Indian kitchen has ginger in some form — fresh or dried and powdered. Ginger is a fragrant rhizome used for its spice and health benefits. It is ideal for the monsoons as it prevents and cures cough and cold. So, grate it over your desserts, or candy it for a divine treat.
For this edition of From The Pantry, popular chef, TV show host and author, Saransh Goila, uses ginger to give a classic south Indian dish, Puli Inji (which roughly translates to tamarind and ginger chutney), a twist and reinterprets it as Inji Chutney Cheese Toast.
Inji Chutney Cheese Toast: Recipe by Chef Saransh Goila
Preparation time: 20 minutes
* Fresh ginger (inji): ½ cup
* Garlic cloves: 10 -12
* Dry red chilies: 4- 5
* Tamarind pulp: 2 tsp
* Jaggery (pounded): 10g
* Sesame oil: 1 tbsp
* Black mustard seeds: ¼ tsp
* Urad dal: ½ tsp
* Cheddar cheese (grated): ½ cup
* Bread: 8 slices
* Paneer: 100g
HT Photo: Vidya Subramanian; Location: APB cook studio
* Chop ginger roots into chunks.
* Heat a pan on a medium flame. Add one tsp oil. Add the ginger, chillies and garlic; sauté them.
* Make sure the red chillies are roasted and the ginger releases its aroma. This will take about five to seven minutes. Add tamarind pulp.
* Switch off the burner and transfer the contents on to a plate to cool.
* Once cooled, grind it with jaggery and salt. Add a spoonful of water (if required).
* Heat one tbsp of sesame oil for tempering. Once the oil is hot, add mustard seeds. Wait until all the mustard seeds pop and add urad dal.
* When the urad dal begins to turn brown, add the chutney.
* Sauté the chutney until it becomes thick and starts releasing the oil. Switch off the burner.
* Add grated paneer to this chutney.
* Preheat the oven to 180° C. Toast the bread slices for three minutes in the oven. Take them out and spread paneer inji chutney on them. Top with grated cheese.
* Put them back in the oven for three minutes or until the cheese melts. Serve crisp and hot.
VIDEO: From The Pantry: This monsoon try Chef Saransh Goila's Inji Chilli Cheese Toast
Dark Chocolate-Ginger Brownies: Recipe by Prashant Khisty
* Serves: four
* Preparation time: 60 minutes
* Butter (cubed): 300g
* Dark chocolate (chopped): 450g
* Caster sugar: 500g
* Eggs: 6
* Vanilla essence: 2 tsp
* Flour: 225g
* Ginger powder (dry): 2 tsp
* Cocoa powder: 4 tbsp
* Crystallised ginger (finely chopped): 2 tbsp
* Pre-heat the oven to 180° C.
* Line a baking tray with parchment paper. Make sure it’s a snug fit.
* Crack the eggs into a bowl. Add the vanilla essence and set aside.
* Sieve the flour, dry ginger powder and cocoa powder together.
* Over a double boiler, carefully melt the butter and chocolate till it is smooth and glossy.
* Take off the heat and pour into a mixing bowl.
* While it’s still hot, add the sugar and vanilla essence, stirring with a spatula till it combines.
* Add the eggs in slowly (two at a time), use a balloon whisk to beat them in.
* Gently fold in the dry ingredients.
* Add the crystallised ginger and gently combine.
* Pour into the prepared baking tray and bake for 30 minutes.
* Remove and cool on a wire rack before cutting into neat squares.
Rushina Munshaw Ghildiyal is the author of A Pinch of This, A Handful of That, and runs APB Cook Studio (apbcookstudio.com)