What is Ginger
Ginger is a strengthening food that has long been used to maintain health. Ginger has a long history of both culinary and medicinal use in Chinese, Japanese and Indian medicines. In ancient China, ginger was regarded as a healing gift from God and was commonly used to cleanse and warm the body.
Qualities of Ginger
The major active ingredients in ginger are terpenes and oleoresin called ginger oil. These two, and other active ingredients in ginger, provide antiseptic, lymph-cleansing, circulation, and constipation relief qualities.
Ginger is good for the respiratory system
It is good to fight against colds and flu
Ginger offers substantial protection from stroke and heart attack because of its ability to prevent blood clotting
Ginger, a multifaceted herb, is crucial in the battle against cardiovascular disease
Relieves headaches and pains
Helps to clear sore throats
Good for upset stomach and indigestion.
It is very effective as a cleansing agent through the bowels and kidneys and also through the skin
Some of the problems cured by Ginger
Colds/Flu
Kills influenza virus by improving immune system's ability to fight infections. Ginger also relieves headaches.
Increases Circulation
Increases the muscular contractions of the heart atria, there by increase in overall circulation. Ginger has been proven to prevent internal blood clots and lowers blood pressure. Ginger Root stimulates the central nervous system controlling the heart and respiratory centers. Ginger helps reduce serum cholesterol, which can slow down circulation.
Ginger Relieves Motion/Morning Sickness
Ginger is one of the most effective herbal remedies to get rid of Motion/ Morning Sickness.
Digestive Aid - Indigestion, Stomach Ache
Ginger Root increases production of saliva in the mouth and dramatically increases digestive enzyme amylase in the saliva to additionally aid digestion. Ginger Root also contains a very effective digestive enzyme zingibain.
Women's Health
Ginger Root is good for the uterus as well as the intestinal tract and may ease menstrual cramps
Skin Very cleansing - reduces pus in infected wounds as well as boils. Clears spots caused by chicken pox and shingles. Useful for burns, sores, sunburn, ringworm, warts, herpes, athletes foot and even for dandruff.
Stress ProtectionGinger Root appears to limit the effects of adrenergic stimulation and there by relieves the stress
ArthritisAs Ginger root is a proven anti-inflammatory agent, some arthritic victims may find it helpful.
Ginger is sometimes recommended as an alternative to aspirin for people who can not take aspirin because of its irritating effect on the gastrointestinal tract.
Ginger cures following ailments
Asthma - Adults
Athlete's Foot
Acne
Boils/ Blisters
Cold Sores
Cuts
Cold
Flu
Gingivitis
Glandular Fever
Gum Infections
Head Lice
Infections
Insect Bites / Stings
Mosquito Bites
Mouth Ulcers
Mumps
Ringworm (tinea)
Skin Conditions - Antiseptic
Sore Throat
Warts
Sunday, 24 June 2007
हाफ hour recipe
CRISP CREAMY TOASTS INGREDIENTS
6 slices fresh bread
1 carrot finely grated
1 potato shredded
1 cucumber grated
1 tbsp. cabbage grated
1 capsicum finely sliced
1 tbsp. butter
1 tbsp. grated cheddar cheese
1 tbsp. corn flour
1 cup milk
1/2 tsp. black pepper powder
Salt to taste PREPARATIONMelt the butter in a pan. To it, add the vegetables. Stir fry for 3-4 minutes. Make a smooth paste of the corn flour and milk and add to the vegetables in the pan, stirring continuously. Add salt, pepper and grated cheese. Stir and cook till thick. Cool for 10 minutes. Heap onto bread slices and grill in a pre-heated oven for 5-7 minutes. Serve hot.
MUSHROOM SOUP INGREDIENTS
2 cups button mushrooms
3 cups vegetable stock
2 sprigs spring onions, finely chopped
½ inch ginger, finely chopped
1/2 tsp black pepper
Salt PREPARATION Clean the mushrooms and slice them. Bring the stock to boil in a pre-heated pan. Simmer for 15 minutes. Add mushrooms, onions, ginger, salt and pepper [last two ingredients to taste]. Boil for about 10 minutes more on a low flame. Serve hot.
JEERA RICE INGREDIENTS
1 tablespoon butter or ghee
2 teaspoons cumin seeds (jeera)
2 cups uncooked and cleaned Basmati rice
4 cups water
Lemon Juice
Salt PREPARATIONMicrowave butter or ghee in a large, steep sided microwave-safe bowl, covered on 100% power for about 30 seconds till melted. Add the cumin (jeera) seeds and microwave on 100% power till they emanate their characteristic aroma. Add the rice, lemon juice, water and salt. Stir the ingredients thoroughly. Cover the bowl and microwave on 100% power for about 12 minutes, stirring at regular intervals. The time of cooking could vary, check the texture of the rice grains to prevent over or under cooking. Allow the dish to stand for about 5 minutes before serving.
ALOO POSHTO INGREDIENTS
2 tablespoons poppy seeds (khus khus)
3 green chillies
6 big potatoes peeled and diced
3 tablespoons mustard oil
3 whole dry red chillies
½ teaspoon turmeric powder
½ cup water
Salt
Fresh coriander leaves, chopped PREPARATIONRoast the poppy seeds on a microwave-safe plate for about 1 minute, stirring at 30 seconds. Cool and grind the seeds, along with the green chillies and a little bit of water to make a fine paste. Please the diced potato in a wide microwave-safe bowl and sprinkle them with a little oil. Mix well and microwave uncovered at 70% for approximately 5 minutes (or until lightly browned), stirring the potatoes at least once in between. Remove from microwave and place aside on a plate. Pour the remaining oil, dry red chillies, turmeric powder and poppy seed paste in the microwave safe bowl. Mix thoroughly and cook uncovered at 70% percent for about 5 minutes, or just till the oil has left the sides of the bowl. Add potatoes, water and salt, stir, microwave at 70% power till potatoes are soft. Make sure you stir occasionally to keep the ingredients from burning. Garnish with the coriander leaves and serve hot.
CHICKEN AND PASTA STIR-FRY INGREDIENTS
250 grams sun-dried tomatoes in oil
500 grams chicken breast fillets, cut into thin strips
2 cloves garlic, crushed
1/2 cup cream
2 Tablespoons basil, shredded
400 grams penne pasta, cooked
2 tablespoons pine nuts, toasted PREPARATIONDrain the canned tomatoes. Save the oil. Cut the tomatoes into thin slices. Heat a wok or a deep thick sided frying pan until very hot. Add one tablespoon of the oil from the canned tomatoes and coat the sides of the wok / vessel by swirling it around. Stir fry the chicken strips in sets, adding more oil as per necessity. When done, place all the fried chicken strips in the wok. Add the crushed garlic, tomatoes and cream. Simmer for 4-5 minutes. Stir in the basil and pasta and cook for 3-4 minutes. Serve garnished with the toasted pine nuts.
HUMMUS INGREDIENTS
15 ounce can of garbanzo beans, drained
3 tablespoons fresh lemon juice
1/4 cup sesame or tahini paste
4 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon pepper
3 Tablespoons olive oil
2 Tablespoons parsley, finely chopped
1 teaspoon paprika
Pita breadPREPARATIONIn a blender combine beans, lemon juice, sesame / tahini paste, garlic, olive oil, salt, and pepper until the mixture becomes a smooth paste. Spoon into a serving bowl and garnish lightly with parsley and paprika. Serve with pita bread and a vegetable salad.
FRIED OR FRENCH TOAST RECIPE INGREDIENTS
6 thick slices bread
1 cup milk
1 egg, beaten
Butter
Salt
Powdered sugarPREPARATIONIn a bowl, mix together the milk, salt, and beaten egg. Dip each bread slice into the batter until saturated. Drain slightly and fry in hot butter, turning over until lightly browned on both sides. Dust with powdered sugar and serve hot.
ICED TOMATO SOUP INGREDIENTS
1 can tomato soup
1-1/2 cup sour cream
1 teaspoon basil, finely chopped
1 tablespoon onion powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 tray ice cubes
Chopped parsleyPREPARATIONBlend together all the ingredients except the parsley in a food processor (with the lid on) for about 10 seconds. Pour into chilled mugs, garnish with the chopped parsley and serve.
SESAME CHICKEN INGREDIENTS
4 boneless skinless chicken breast halves
3 tablespoons soy sauce
1/2 cup flour
2 tablespoons sesame seeds
Dipping sauce such as barbeque or Sweet & SourPREPARATION Preheat oven to 250 degrees Celsius. Beat flat the chicken with a mallet or a rolling pin. Cut into strips of approximately 1 inch by 4 inches. Drain the excess water from the strips. Marinate in soy sauce for about 5 minutes. Make a mixture of the flour and sesame seeds. Coat the chicken strips with this mixture. Lightly grease a tray and lay out the coated chicken strips on it. bake for about 15 minutes, turning them over when one side is done.
6 slices fresh bread
1 carrot finely grated
1 potato shredded
1 cucumber grated
1 tbsp. cabbage grated
1 capsicum finely sliced
1 tbsp. butter
1 tbsp. grated cheddar cheese
1 tbsp. corn flour
1 cup milk
1/2 tsp. black pepper powder
Salt to taste PREPARATIONMelt the butter in a pan. To it, add the vegetables. Stir fry for 3-4 minutes. Make a smooth paste of the corn flour and milk and add to the vegetables in the pan, stirring continuously. Add salt, pepper and grated cheese. Stir and cook till thick. Cool for 10 minutes. Heap onto bread slices and grill in a pre-heated oven for 5-7 minutes. Serve hot.
MUSHROOM SOUP INGREDIENTS
2 cups button mushrooms
3 cups vegetable stock
2 sprigs spring onions, finely chopped
½ inch ginger, finely chopped
1/2 tsp black pepper
Salt PREPARATION Clean the mushrooms and slice them. Bring the stock to boil in a pre-heated pan. Simmer for 15 minutes. Add mushrooms, onions, ginger, salt and pepper [last two ingredients to taste]. Boil for about 10 minutes more on a low flame. Serve hot.
JEERA RICE INGREDIENTS
1 tablespoon butter or ghee
2 teaspoons cumin seeds (jeera)
2 cups uncooked and cleaned Basmati rice
4 cups water
Lemon Juice
Salt PREPARATIONMicrowave butter or ghee in a large, steep sided microwave-safe bowl, covered on 100% power for about 30 seconds till melted. Add the cumin (jeera) seeds and microwave on 100% power till they emanate their characteristic aroma. Add the rice, lemon juice, water and salt. Stir the ingredients thoroughly. Cover the bowl and microwave on 100% power for about 12 minutes, stirring at regular intervals. The time of cooking could vary, check the texture of the rice grains to prevent over or under cooking. Allow the dish to stand for about 5 minutes before serving.
ALOO POSHTO INGREDIENTS
2 tablespoons poppy seeds (khus khus)
3 green chillies
6 big potatoes peeled and diced
3 tablespoons mustard oil
3 whole dry red chillies
½ teaspoon turmeric powder
½ cup water
Salt
Fresh coriander leaves, chopped PREPARATIONRoast the poppy seeds on a microwave-safe plate for about 1 minute, stirring at 30 seconds. Cool and grind the seeds, along with the green chillies and a little bit of water to make a fine paste. Please the diced potato in a wide microwave-safe bowl and sprinkle them with a little oil. Mix well and microwave uncovered at 70% for approximately 5 minutes (or until lightly browned), stirring the potatoes at least once in between. Remove from microwave and place aside on a plate. Pour the remaining oil, dry red chillies, turmeric powder and poppy seed paste in the microwave safe bowl. Mix thoroughly and cook uncovered at 70% percent for about 5 minutes, or just till the oil has left the sides of the bowl. Add potatoes, water and salt, stir, microwave at 70% power till potatoes are soft. Make sure you stir occasionally to keep the ingredients from burning. Garnish with the coriander leaves and serve hot.
CHICKEN AND PASTA STIR-FRY INGREDIENTS
250 grams sun-dried tomatoes in oil
500 grams chicken breast fillets, cut into thin strips
2 cloves garlic, crushed
1/2 cup cream
2 Tablespoons basil, shredded
400 grams penne pasta, cooked
2 tablespoons pine nuts, toasted PREPARATIONDrain the canned tomatoes. Save the oil. Cut the tomatoes into thin slices. Heat a wok or a deep thick sided frying pan until very hot. Add one tablespoon of the oil from the canned tomatoes and coat the sides of the wok / vessel by swirling it around. Stir fry the chicken strips in sets, adding more oil as per necessity. When done, place all the fried chicken strips in the wok. Add the crushed garlic, tomatoes and cream. Simmer for 4-5 minutes. Stir in the basil and pasta and cook for 3-4 minutes. Serve garnished with the toasted pine nuts.
HUMMUS INGREDIENTS
15 ounce can of garbanzo beans, drained
3 tablespoons fresh lemon juice
1/4 cup sesame or tahini paste
4 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon pepper
3 Tablespoons olive oil
2 Tablespoons parsley, finely chopped
1 teaspoon paprika
Pita breadPREPARATIONIn a blender combine beans, lemon juice, sesame / tahini paste, garlic, olive oil, salt, and pepper until the mixture becomes a smooth paste. Spoon into a serving bowl and garnish lightly with parsley and paprika. Serve with pita bread and a vegetable salad.
FRIED OR FRENCH TOAST RECIPE INGREDIENTS
6 thick slices bread
1 cup milk
1 egg, beaten
Butter
Salt
Powdered sugarPREPARATIONIn a bowl, mix together the milk, salt, and beaten egg. Dip each bread slice into the batter until saturated. Drain slightly and fry in hot butter, turning over until lightly browned on both sides. Dust with powdered sugar and serve hot.
ICED TOMATO SOUP INGREDIENTS
1 can tomato soup
1-1/2 cup sour cream
1 teaspoon basil, finely chopped
1 tablespoon onion powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 tray ice cubes
Chopped parsleyPREPARATIONBlend together all the ingredients except the parsley in a food processor (with the lid on) for about 10 seconds. Pour into chilled mugs, garnish with the chopped parsley and serve.
SESAME CHICKEN INGREDIENTS
4 boneless skinless chicken breast halves
3 tablespoons soy sauce
1/2 cup flour
2 tablespoons sesame seeds
Dipping sauce such as barbeque or Sweet & SourPREPARATION Preheat oven to 250 degrees Celsius. Beat flat the chicken with a mallet or a rolling pin. Cut into strips of approximately 1 inch by 4 inches. Drain the excess water from the strips. Marinate in soy sauce for about 5 minutes. Make a mixture of the flour and sesame seeds. Coat the chicken strips with this mixture. Lightly grease a tray and lay out the coated chicken strips on it. bake for about 15 minutes, turning them over when one side is done.
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