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Adrak ethnic, soups, vegetarian 2 tablespoon grated fresh ginger 4 cup stock or water 3/4 teaspoon salt 1 tablespoon cumin seeds, toasted 1/2 teaspoon black pepper 1 juice of one lemon 1 fresh coriander leaves Put grated ginger & stock into a pot & bring to a boil. Simmer 30 minutes till the water has reduced by half. Add salt, cumin & pepper. Simmer for another 2 minutes. Squeeze in lemon juice & garnish with coriander. Excellent as a cold remedy & as a starter to an Indian meal. Bruce Cost, "Ginger East to West" Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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