Ginger has got to be one of the most used ingredient in our kitchens and rightly so as this versatile spice is used in a wide variety of ways from adding depth to savoury dishes to bringing a spice kick to some desserts and sweet confectioneries.
In this blog, we’re going to talk about 5 simple and easy to make ginger recipes using Meghalaya’s potent indigenous ginger, the Ing Makhir ginger.
Ginger recipes using Ing Makhir ginger
Tungrymbai (Fermented Soya Beans)
One of the most common uses of Ing Makhir in Meghalaya is the addition of this potent ginger into a very special local delicacy that’s loved by almost everyone in the state— and that is Tungrymbai.
Tungrymbai is a type of local chutney made from fermented soya bean. While the odour that emanates from cooking the recipe is somewhat stinky and unappetizing, this chutney is loved and consumed by almost every household in Meghalaya. The fermentation of the beans makes the chutney highly acidic in nature and so this is where the Ing Makhir ginger comes into the picture. Normally, any regular ginger can be used to make this recipe. However, as a result of the Ing Makhir’s rich and potent flavour, it is highly preferred as it neutralises the pungency of the fermented beans, thus striking a balance.
There are many ways to make this recipe and honestly there is no definitive way to relish it so as long as you follow the basic steps. Listed below are a few simple steps to making this yummy stinky recipe.
How to make Tungrymbai or Fermented Soya Beans Chutney:
- Traditionally, when cooking tungrymbai, it usually runs into hours as it is believed that the longer you cook it, the better it tastes. So, the first step you need to do is take a cooking pot and start boiling the fermented beans. The boiling time depend on the consistency you want on the beans, most preferably 1-2 hours over moderate heat.
- While the beans are boiling, you can go ahead and grind the black sesame seeds into a paste.
- After about 45 minutes, you can start adding the turmeric and black sesame past into the boiling pot and keep boiling it for another 30 minutes or so. Remember to keep stirring from time to time. If you notice that the pot is starting to thicken, you can add more water.
- Turn down the heat and let the beans simmer down to the preferred consistency that you want. Cut the Ing Makhir ginger and raw chillies into small pieces and add them to the pot as it simmers down.
- Lastly, before taking it off the heat, add some salt to taste.
- And you’re done! Now you have some finger-licking fermented soya beans or Tungrymbai.
Kadha or Ginger Tonic (Traditional Indian Decoction)
A generational decoction turned favourite home remedy in this day and age, kadha (pronounced as kara) is a loved herbal remedy that has been passed down for generations in almost each and every Indian household.
This ginger tonic is made by boiling a handful of potent herbs spices that includes cloves, holy basil, black pepper, black or green cardamom, and of course, ginger.
This potent herbal remedy is the perfect ginger recipe for cough and it is usually made when you are feeling a bit under the weather. It is a simple recipe to make and the addition of the potent Ing Makhir ginger gives it the much-needed punch.
- 6 to 7 Tulsi or Holy Basil leaves
- 1 teaspoon Black peppercorns
- 1 pod of Black Cardamom
- 2 pods of Green Cardamom
- 2 Cloves
- Ing Makhir ginger
- 2 tsp of honey
- Using a mortar and pestle, ground the spices and add in the tulsi.
- Heat up a pan and toast the spices for 30seconds or less.
- Add two cups of water and to this add Zizira’s Ing Makhir Ginger.
- Let it boil on medium heat for 5 to 7 minutes, after which you pour in another serving pot and stir in the honey.
- Pour in small glasses and serve immediately.
Roselle and Ing Makhir Tea- Ginger Tea Recipe
A perfect ginger tea recipe for weight loss and boosting immunity, the combination of Roselle and Ing Makhir makes for a perfect cup of tea to wind down and relax after a long stressful day.
The nutrient rich Roselle is packed with antioxidative and anti-inflammatory properties and the addition of the Ing Makhir ginger, with its high gingerol content makes for the perfect combo for combatting cough and cold, boosting immunity, and shedding those extra pounds.
- ½ a cup of roselle petals
- ½ a teaspoon of Ing Makhir ginger powder
- Honey as per taste
- 1 lemon slice
- Bring a pot of water to boil.
- Add roselle petals and Ing Makhir ginger powder.
- Let it boil for a minute and steep for 2 minutes.
- In a cup, add a few teaspoons of honey to taste.
- Pour the hot roselle Ing Makhir tea
- Add a slice of lemon on the top to add a little extra flavour.
- Enjoy your roselle
Ing Makhir Ginger Tea! Ing Makhir Fit Tea Lemonade
How about a nice cool and refreshing ginger lemonade to wade off the hot summer heat eh?
This special ginger lemonade is made using Zizira’s Ing Makhir Fit Tea Blend, which is a special tea blend made using the Ing Makhir ginger itself.
Coupled with some fresh coriander and some fresh lemons, this revitalizing lemonade is sure to leave you feeling energized and refreshed.
- One bunch coriander
- ¼ cup freshly squeezed lemon juice
- 2 tablespoons raw honey
- 1 teaspoon salt
- 2 cups water, and
- 1 Ing Makhir Fit Tea Blend
Combine the coriander with the lemon juice, honey, salt and water in a blender and puree for 3 minutes. The drink will be a rich green colour with a beautiful white foam on top. You can strain the coriander through a sieve or tea strainer before serving if you like. Add some ice to your lemonade and its ready to be served.
Ing Makhir’s potency is the one reason why it is considered to be the most perfect ingredient to use in your ginger recipes. Apart from these ginger recipes listed about, you can also used it any way you like. If you haven’t tasted a recipe which includes Ing Makhir ginger, then these recipes are a must try!