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Ginger pickle / Allam pachadi


Take a pan and add 50 ml of water and bring to boil + 400 grams of jaggery and heat till it starts bubbling + 150 grams of ground ginger + 400 grams of tamarind pulp + 50 grams of salt and cook till thick. In a different pan, heat 250 grams of oil and remove from heat. To this add a few curry leaves + 100 grams of chilli powder + 1 tablespoon of turmeric powder. Mix and add to the ginger mix. This can be stored in a cool place or in the fridge and stays fresh for atleast 6 months. It tastes best with rice + ghee + thotakoora pappu and oddly, with Chinese fried rice! Mix a little ginger pickle with a little curd to make a chutney that goes really well with idli and dosa. 

Ginger lemon rice


We make thios with leftover rice r with fresh rice for picnics and train journeys. Take a pan and 1 tablespoon of oil + 1 tablespoon of cummin seeds + a few tablespoons of peanuts + 2 tablespoons of ground ginger + 2 tablespoons of finely chopped green chillies + 1 teaspoon of turmeric powder + salt. Add a cup of cooked rice (like Kovalam or Basmati) mix and fry till hot through. Remove from heat and add lime/lemon juice (as sour as you like). Eat warm or at room temperature.