Gongura or red sorrel leaves or pulicha keerai rice

Ingredients:

Gongra leaves -- one bunch

Green chillies -- 5

Red chillies -- 3

Onion -- 1

Vegetable Oil -- 1 tablespoon

Gingellly oil -- 2 tablespoons

Mustard seeds -- 1 teaspoon 

Red chillies to spullter-- 5 

Garlic -- 5 pods

Peanuts -- 2 tablespoons

Note:  gongura leaves are sour in nature.  To avoid too much of sourness we should add chillies generously.  This will taste delicious.

Procedure

Separate the healthy gongura leaves from the stem and wash it and keep aside.

In a workpan add some oil.  Once the oil turns hot add onions, green chillies, red chillies and garlic pods.  Once the onion cooked add the leaves and sauté it till the leaves cooked.  Once the leaves mashed while sauting,  it is the sign of cooked gongura leaves.  At this stage remove the mixture from the flame and blend it to a smooth paste.

Now add gingelly oil to the same pan.  Once the oil turns hot splutter the mustard seeds,broken redchillies and peanuts. Now add the blended mixture with some salt.  Once the mixture mixed with the oil then turn off the flame.

Now mix this mixture to the cooked rice.  Adjust the mixture to the rice with gingelly oil and salt.  Now the spicy tangy gongura rice is ready.  This rice will go nice with potato fry or fried pappads.

Rava khichadi or semolina khichadi

Ingredients :

Ràva or semolina -- 1 1/2 cups

Green chillies -- 2 partially slits 

Onion -- medium size 3

Tomato -- medium size 2

Pudhina -- 2 tablespoons 

Oil -- 4 tablespoons ( for rava khichadi oil should be generous)

Garlic -- crushed 3 teaspoons 

Ginger -- crushed 2 teaspoons 

Cinnamon stick -- 1 inch

Cloves -- 2

Maze -- small piece

Turmeric powder -- 1/2 teaspoon 

Crushed fennel seeds -- 1/2 teaspoon 

Procedure:

Drop 2 tablespoons of oil in a pan and fry rava.  Fry it until you get nice aroma.  Now keep the rava by side.  In the same pan add remaining oil and fry the spices along with crushed fennel seeds.  Now add onions, ginger and garlic and fry till the onions turned transulent .  Now add the tomatoes, green chillies and pudhina leaves and fry it till tomatoes mashes.

Add the turmeric powder and add 41/2 cups of water with salt.  Now allow the water to boil with all the ingredients.  At this stage add rava slowly to the water and make sure the lumps not formed.  Make the flame simmer and close the lid and allow the rava to cook.  After 10 min you can see nice aromatic rava khichadi.  This khichadi can be done with vegetables too.  If you go for vegetables(carrot, beans and peas) then the veges should be added along with tomatoes.  

You can add a tablespoon of Ghee or coconut oil before turn off the flame.  This is completely optional.

Now transfer your khichadi in plate and serve with curd.  

Groundnut chutney

Ingredients:

To Ground:

Fresh ground nut (not fried) -- 1 cup

Coconut  -- 2 to 3 tablespoons 

Green chillies or red chillies-- 5 ( Depends on the required spice and colour)

Kodam puli (Kerala puli) or tamarind -- grape size

Kodam puli is good for health.  It has lot of natural nutrients.

Salt -- As per the taste 

Garlic -- 3 pods

Onion medium size 1 or small onions -- 5

To splutter 

Mustard seeds -- 1 teaspoon 

Oil -  2 teaspoons

Curry leaves -- 2 tablespoons 

Asfodita -- 1/2 teaspoon 

Procedure:

Dry fry the ground nut in a pan  or Microwave the raw peanut in the oven for 2 min and keep it aside.  In a mixie jar drop all the remaining ingredients to ground along with fried groundnuts.  Blend the mixture to a smooth paste.  

Now place the pan in the flame and drop some oil to it.  After the oil got heated splultter some mustard seeds, curry leaves and asfodita and mix it with the chutney.

Now your spicy tangy groundnut chutney is ready.   This chutney will be nice with hot idllies, dosas, Pongal and khichadi.

Pudhina chutney. 2

Ingredients

Pudhina - 1 bunch

Urud dhall - 2 tbls

Tamarind - grape size

Garlic - 5 pods

Ginger - 2 inches

Grated coconut - 2 tbls

Salt to taste

Procedure

Put some oil in the pan and roast Urud dhall till it turns brown.    Now add green chillies and pudhina to the pan and fry till pudhina and green chillies turns soft.   Now turn off the flame and blend the pudhina mixture with tamarind, garlic, ginger, coconut and salt.  Temper the chutney with musturd, curryleaves and serve with hot idlis and dosas.

Cabbage chutney

Ingredients

Cabbage - 1 cup (shredded cabbage)

Onion - 1

Tomato -2

Green chillies - 5

Salt to  taste

Garlic pods - 5

Urdu dhall - 4 tbls. 

Procedure

In a workpan pour some oil and fry Urud dhall to brown.  Now add onion, green chillies and garlic pods and fry till onion turns pink.  In this stage add tomatoes and salt fry till the tomatoes mashed.  Now add cabbage, simmer the flame and close the pan with lid.  After 10 min the mixture will be ready to blend.  Now blend the chutney and temper with musturd and curryleaves and serve with idllies and dosas.

Simple butter chicken gravy

Chicken - 1 kg

Ginger garlic paste - 2 tsp

Onion - 5 medium sized fried and blended

Tomato - 4 medium sized fried and blended

Cashew nuts - 10

Chilli powder - 2 tsp

Daniya powder - 1 1/2 tsp

Garam masala - 1 I/2 tsp

Cicken masala - 2 tsp 

Turmeric powder - 1 tsp

Salt - to taste

Oil - 3 tbls

Butter - 2 tbls

Coriander leaves - for garnish.

Procedure

Take one tbls of butter and 2 tbls of oil in a frying pan and fry ginger garlic paste along with onion paste.  Once the onion is done and oil oozes out add all the spices and fry till masala mix with onion mixture.  Now add tomato paste to it and fry to get a nice mixture of onion and tomato.  Now add chicken and little bit of water to and simmer the flame for 20 min to cook the chicken.  Leave the mixture until the chicken is done.  One the chicken cooked and gravy thickens add the remaining butter to it and garnish  with coriander leaves.  Now butter chicken is ready to serve.

Chicken Tandoori

Wash and Clean the chicken legs and make slits  on it and keep it ready.

Then in a bowl combine yogurt, turmeric powder, chilli powder, coriander powder, cumin powder, garam masala, ginger garlic paste, salt, food color and lemon juice. Apply this marinade to the prepared chicken legs till they are fully covered in the marinade.

Cover it and refrigerate it for at least 6 hours- 8 hours.

Preheat the oven to 425 F for 15 min. Prepare the baking tray by covering it with silver foil and apply oil to it.

Then arrange the marinated chicken in the baking tray  and bake for 20 minutes.

Then using thong, turn it to the other side and bake for another 15 minutes.

Then apply melted butter over the chicken and broil for about 3 -5  minutes till you get the charred effect on the chicken. 

Remove it from the oven. Arrange it in the serving tray and garnish it as desired and serve it warm.

Bread sweet sandwich

Bread sweet sandwich

Ingredients

sandwich bread - 3 slices
Butter - 2 tbls (this can be raised or minimised)
Any jam - 1 tbls
Dates without seed - 2
Almond - 4
cashew nut - 4
Dry grapes - 7
Pista - 2
Milk - 2 tbls

To blend
Dates, almond, cashew nut, Pista and dry grapes to be blended toa smooth paste with some milk.

Procedure

Take the bread slices , apply butter on one side of all slices and toast in the tawa or the toaster.  Now apply jam to the side of first bread where the butter is applied.
Now apply the blended paste to one side of second bread with butter.
Place all the three slices one after the other and cut the crust portions and sprinkle some remaining milk to the slices.

Now cut the slices  as shown in the picture and serve it.

Crab curry

Crab curry without shell

Ingredients

Crab - 1 kg
Onion - 2
Tomato - 3
Red chillies -8 (split and keep aside)
Ginger garlic - 1 1/2 tsp
cinnamon - 1 inch
Pepper - 1 tsp
Turmeric powder - 1 tsp
Chilli powder - if needed
Salt - to taste
Coconut milk - 3 tbls (optional)
coriander - for garnishing.


Procedure

Boil the crab and remove the flesh from the shell and keep aside.

 Take a frying pan and add oil.  Fry the cinnamon, onion, red chillies  and ginger garlic paste.  Once ingredients are  fried, add tomato, chilli powder and turmeric powder.  Wait till tomato gets cooked . Now add the coconut milk and pepper powder along with crab flesh and leave it till the crab nicely blend with all the Ingredients.

Now the crab curry is ready to serve. Garnish with coriander leaves.

Mutton biriyani

Mutton biriyani

Ingredients:

•  Onions - 6 (Chop long)
•  Rice - 21/2 cups
• Tomato - 1
• Green chili - 1
• Mint - 1cup
• Coriander - 1cup
• Garam masala - 1/2 spoon
• Chili powder  - 1/2 spoon

•   For seasoning: Churn ginger,garlic,green chili and cashews and keep it ready.
•   Clean mutton and drain water completely .
•   Churn coconut and keep coconut milk aside.
•  Add mutton,ginger garlic paste,salt,turmeric to the pressure pan.Wait till 5 whistles.

Procedure:

•   Add oil or ghee to the cooker
•   Once it is boiled,add cinnamon(1/2 inches),clove(2),bay leaf(1), elachi(1).
•   Add onions,ginger garlic paste and fennel  (1/2 spoon) to the cooker and wait till it get cooked.
•   Soak rice in water at this stage.
•   Add 2 spoons of salt ,tomatoes  and cooked mutton to the cooker mixture.
•   Once everything is fried,add garam masala,chili powder and turmeric powder.
•   Once oil oozes out,add 1/2 cup of coconut milk and curd to it.
•   Once all contents are cooked,close the cooker and wait till 3 whistles.
•   After 3 whistles,add rice and 41/2 cups of water.
•   Wait till 1 whistle.
•   Once the pressure is settled,open the cooker and allow it cool for 30 minutes.
•   Add coriander leaves for garnishing.
•   Spicy Biriyani is ready.

Chicken biriyani

Ingredients:

•  Onions - 6 (Chop long)
•  Rice - 21/2 cups
• Tomato - 1
• Green chili - 1
• Mint - 1cup
• Coriander - 1cup
• Garam masala - 1/2 spoon
• Chili powder  - 1/2 spoon

•   For seasoning: Churn ginger,garlic,green chili and cashews and keep it ready.
•   Clean chicken and drain water completely .
•   Churn coconut and keep coconut milk aside.

Procedure:

•   Add oil or ghee to the cooker
•   Once it is boiled,add cinnamon(1/2 inches),clove(2),bay leaf(1), elachi(1).
•   Add onions,ginger garlic paste and fennel  (1/2 spoon) to the cooker and wait till it get cooked.
•   Soak rice in water at this stage.
•   Add 2 spoons of salt ,tomatoes  and chicken to the cooker mixture.
•   Once everything is fried,add garam masala,chili powder and turmeric powder.
•   Once oil oozes out,add 1/2 cup of coconut milk and curd to it.
•   Once all contents are cooked,close the cooker and wait till 3 whistles.
•   After 3 whistles,add rice and 41/2 cups of water.
•   Wait till 1 whistle.
•   Once the pressure is settled,open the cooker and allow it cool for 30 minutes.
•   Add coriander leaves for garnishing.
•   Spicy Biriyani is ready.

 
 

Rabri

Ingredients

Full cream milk (Milk without water) - 2 ltrs
Sugar - 100 gms
Rose essence - 1 1/2 tsp
Saffron - 2 pinch (mix the saffron in two tbls of milk and
 Keep aside)
Almond roughly broken - 2 tbls
Cashew nut roughly broken - 2 tbls
Pista roughly broken - 2 tbls

Procedure

• Place a heavy bottomed pan and boil the milk such that liquid content has to be reduced to one fourth. 
• Add sugar,  Almond,Cashew, Pista   and allow the milk to boil. 
• Once the sugar dissolves and milk  thickens , add saffron.
• Stir it well till the saffron mixes well in the Rabri. 
• Remove the Rabri from heat and allow it to cool.  
• Add the rose essence and keep it in fridge for 30 minutes
• Rabri is ready to serve.

Coriander rice

Coriander rice 

Ingredients:

   Onions - 2 medium sized 

   Grated coconut - 4 tablespoon

   Green chilis - 4

   Fresh coriander - 1/2 cup

   Fried gram - 1 tablespoon

   Grape size tamarind

   

Procedure:

   Fry green chilis ,tamarind and fried gramin the oil.Once it is fried,turn off the stove.

   Coriander leaves and grated coconut should be fried in the pan which is just removed from stove. (Mixture has to be fried in the hot pan).

   Blend the mixture in the mixer.

   Add onions,mustard,curry leaves and asafetida to the pan which has oil in it.

   Once it sputters,add the above mixture to the chutney.

   Mix the chutney with rice .

   Garnish it with cashew 

Coriander rice is ready to serve!

Sundakai kaara kozhambu

Sundakai kaara kozhambu

Ingredients:

Sundakai - cleaned &half split (should not be separated)
Tamarind - lemon sized (soaked and squeeze its juice)- 1 cup
Small onion - 12
Garlicpods - 10
Tomato medium sized -3
Chilli powder - 1 1/2 tsp
Coriander powder - 2 tsp
Turmric powder - 1 tsp
Jagree - 1/4 tsp
Salt - to taste
gingely oil - 4 tbls
Red chillies - 2
musterd seeds - 1 tsp
Fenugreek seeds - 1/4 tsp
Curry leaves - small amount

Procedure

       Take the tamarind extract in a bowl.  Add tomatoes to the extract and squeeze it.  Take the tomato remains and keep aside.  Now add the chilli, coriander,turmeric powder and salt.  Taste and check for the sour and spice.  If any spice needed add some chilli powderand salt and keep aside.

Next add oil to the pan.  Once the oil heated add musterd seeds, fenugreek seeds, chillies and curry leaves.  Once the musturd seeds spullter add onions, garlic and tomato remains and fry it till the onion got cooked.  Add the Sundaikai to the pan and fry it till the vegetable got cooked.  Now add the tamarind mixture to the pan and allow it to boil.  Leave the kozhambu till the oil separates.  Now your spicy Sundaikai kara kozhambu is ready to serve.

Masala moor kozhambu

Masala moor kozhambu

Ingredients:

Curd whipped - 3 cups
Vegetable (ladies finger, red or white pumpkin)- any one of your choice 1 cup
Red chillies - 6
Daniya seeds - 1 tbls
Gram dhall - 1 tsp (soaked in water for 10 min)
coconut grated - 1 tbls
Ginger - 1 inch
jeera - 1 tbls
Turmeric - 1/2 tsp
Musturd seeds - 1 tsp
Curry leaves - 2 tbls
Coconut oil - 1 tbls (optional) otherwise use vegetable oil

Procedure

         Whisk  the curd with salt and turmeric powder and keep aside.  Now grind Daniya seeds, red chillies, gram dhall, ginger, coconut and jeera.  Place a pan in the stove and add oil to it.  Add mustard seeds and curry leaves and allow it to sputter.  Then add the vegetable and fry it for some time (if it is ladies finger then raise the frying time) .  Now add the grinded masala and add some water and allow the vegetable to cook.
       Once the vegetable  got cooked and the masala loses its raw smell then switch off the flame and add the whisked curd and garnish it with some coriander leaves.  Your delicious masala mour kozhambu is ready.

Chicken pepper fry

Chicken pepper fry

Ingredients

Chicken-1/2 kg ,Big onion (nicely chopped)-2
Tomatoes (chopped)-2
Ginger garlic paste-2 teaspoons
Chili powder-1 table spoon
Coriander powder-1 table spoon
Crushed pepper corns-2 table spoons
Lemon juice-1 table spoon
For seasoningCinnamon-3 sticks
Cardamom-3
Clove-3
Bay leaf-little
Fennel seeds-1 teaspoon
Curry leaf-little
Churn cinnamon,cardamom,bay leaf, clove,fennel seeds and cashew in the mixer.
Marinate the chicken for 30 minutes with 1 table spoon chili powder mentioned in the ingredients, 1 teaspoon turmeric powder and half the ginger garlic paste. Add half the quantity of salt required also during marinating.

ProcedureIt is always better to cook this curry in a kadai than in pressure cooker as the ingredients are added in different stages of cooking.
Pour 2 table spoon of cooking oil and add the items given in ‘for seasoning’ one by one in the order given. First add the nicely minced onion and sauté till oil separates. Then add the ginger garlic paste and turmeric powder. Stir well so that the pastes don’t get burnt. Now add the tomato pieces and try to smash it using the ladle. The smaller the pieces easier it will be to get smashed fast. Now add the coriander powder and mix well. Add ¼ cup of water into the masala. Reduce the flame to medium. Close the kadai and let the masal get cooked for 5 minutes. Now you can see cooked masala with oil on top. In this stage add the marinated chicken pieces. Sauté nicely till the moisture in the chicken comes out. Now there will be enough water in the chicken to get cooked. Add the remaining salt needed also. Close the kadai now and in medium flame cook for 8 to 10 minutes. Check that the chicken pieces are cooked well, if not cook for some more time. Once the pieces are cooked add the crushed pepper corns on top and mix well. Add the lemon juice after switching off the stove. Garnish with coriander leaves.

Thanjavur special chicken kuzhambu

Thanjavur special chicken kuzhambu

Ingredients:

     Chicken  - 1/2 kg

    Cinnamon - 2 inches

    Cloves - 2

    Cardamon - 2 

    Ani seeds - 11/2 teaspoon

    Medium sized onions - 2 chopped

    Ginger,garlic,cashew paste - 11/2 tablespoon

    Tomatoes -  chopped

    Finely churned coconut - 1/4 cup

    Salt - As required

    Chili powder - 11/2 teaspoon

    Coriander powder - 2 teaspoons

    Turmeric powder - 3/4 teaspoon

    Oil - 5 tablespoons

Procedure:

   Place the pan on the burner add oil to it.  Once the oil has been heated add Cinnamon,  Cloves, Cardamon and wait until spices releases its natural aroma.  Add onions to the spices and stir it until it become pink in colour.  After that add ginger garlic and cashew paste to it and stir it until it is cooked. In this stage add tomatoes chili , coriander and turmeric powder to the pan.  Once the mixture has been cooked, add chicken to it.Once is half cooked,add the coconut paste to it and stir it until the mixture turned to a gravy consistency.  

     

     Now add 1.5 cups of water and salt to the mixture and allow it to boil. Keep the gravy for 20 minutes till  chicken is  cooked and oil oozes out.  Garnish the curry with some coriander leaves and serve it with boiled rice.  

Egg Kuzhambhu

Egg Kuzhambhu

Ingredients:

   Small onions - 12(peel it)

   Tomatoes - 3 (Chopped)

   Garlic - 10(peel)

   Egg - As required.

    Big lemon size tamarind - Soak it in water atleast for 15 minutes.After 15 minutes,squeeze the tamarind and take the juice.

    Sesame oil

    Chili powder - 3 spoons

    Coriander powder - 2 spoons

    Salt - As required

    Turmeric powder - 1/2 teaspoon

    Mustard 

    Curry leaves

    Fenugreek seeds

Blending process:

  Churn 1/4 of small onions with 1/4 of tomatoes t in the mixer and keep it ready.

Procedure:

   Add oil to the pan,once oil is heated add curry leaves , mustard,fenugreek seeds.

   Once the above mixture sputters,add 3/4 of small onions,3/4th of chopped tomatoes,garlic to the pan and stir it

   Take a bowl and add tamarind juice,churned onion,tomato mixture and stir it.

   Add salt,chili powder,coriander powder and turmeric powder to the above mixture which is in the bowl.

   Add this mixture to the pan and allow it to boil until it oozes out  oil.Then add egg to it and keep in medium flame.Once eggs are cooked,switch off the stove.

   Garnish it with coriander leaf.

   

Karakuzhambu is ready to serve!

    

Manathakali Coconut Milk Sodhi

Manathakali Coconut Milk Sodhi

Ingredients:

Manathakali green - 1 cup (cut into small pieces)
Green chillies - 1 or 2 ( as per your taste)
Jeera - 1 tbls
Garlic pods - 8
coconut milk - 1 cup
Small onions - 10
Oil - 1 tsp
Salt - to taste

Procedure:

Clean and cut the green.  Add oil to the pan along with jeera, onion and green chillies.  Once the onion got cooked add garlic and wait till the garlic to cook.
Now add the green and stir for a minute.  Now add salt and some water to the Keerai to cook.  Once the Keerai got cooked and make sure all water is observed.  Now turn off the stove and add the coconut milk and stir well.

Here is delicious mathakali coconut sodhi ready.  

Nutritional Values:

The following are ways in which you can use Black Nightshade(manathakkali) in your homes and communities; Liver Disorders; Solanum nigrum is most effective for liver disorders such as chronic enlargement of the liver and associated symptons, eg. haemoptesis (blood from the mouth, mucoid stools, and other skin manifestations). The juice of the plant can be taken for this. Chronic Skin Ailments; For example Psoriasis and Ringworm, the tender plant is used as a vegetable and a paste (as a poultice) of the plant is applied locally. Inflammatory Conditions; The plant is taken internally as a vegetable and applied externally as a paste. Alternatively the hot leaves can be applied to the swellings. Painful periods: the leaves are used. Crush a handful of (about 20) leaves and boil the paste with ¼ cup of water and pinch of salt, to extract the juice. Dosage; take ¼ cup of boiled leaf juice, along with meals thrice a day for 5 days during menstruation. Repeat for three cycles. For fevers, diarrhoea, eye diseases, hydrophobia; the berries are used. Decoction of leaves; diuretic, laxative. Decoction of berries and flowers; prescribed in cough and cold. Manathakkali Keerai – has lot of vitamins in it. Is good for mouth & stomach ulcers.

Ice lemon ginger tea

Ice lemon ginger tea

Ingredients:

Lemon - 1/2
Ginger - 1 inch
Tea dust - 1/2 tsp
Water - 1 cup
Sugar - to taste

Procedure

Boil water in a teacup and add grated ginger to it.  Make it to boil till the water gets all the essence of the ginger.  Now add tea dust and sugar leave it to get a nice black tea.  In this stage turn off the heat and add lemon juice and filter the tea.  Now your delicious lemon ginger tea is ready.  Refrigerate the tea for your ice lemon ginger tea. Else this can be taken hot.

Good for digestion and subside the body heat.




Nutritional values:

Folk medicine

A packet of ginger powder from thePhilippines used in brewing salabat (ginger tea).

Ginger house rum, Madagascar

The traditional medical form of ginger historically was called Jamaica ginger; it was classified as a stimulant and carminativeand used frequently for dyspepsia, gastroparesis, slow motility symptoms, constipation, and colic. It was also frequently employed to disguise the taste of medicines.^[33]

Some studies indicate ginger may provide short-term relief of pregnancy-related nausea and vomiting.^{[citation needed]} Studies are inconclusive about effects for other forms of nausea or in treating pain from rheumatoid arthritis, osteoarthritis, or joint and muscle injury. Side effects, mostly associated with powdered ginger, are gas, bloating, heartburn, and nausea.^[34]

Tea brewed from ginger is a common folk remedy for colds. Ginger ale and ginger beer are also drunk as stomach settlers in countries where the beverages are made.

• In Burma, ginger and a local sweetener made from palm tree juice (htan nyat) are boiled together and taken to prevent the flu.
• In China, ginger is included in several traditional preparations. A drink made with sliced ginger cooked in water with brown sugar or a cola is used as a folk medicine for the common cold.^[35] "Ginger eggs" (scrambled eggs with finely diced ginger root) is a common home remedy for coughing.^{[citation needed]} The Chinese also make a kind of dried ginger candy that is fermented in plum juice and sugared, which is also commonly consumed to suppress coughing. Ginger has also been historically used to treat inflammation, which several scientific studies support, though one arthritis trial showed ginger to be no better than a placebo or ibuprofen for treatment of osteoarthritis.^[21]
• In Congo, ginger is crushed and mixed with mango tree sap to make tangawisi juice, which is considered a panacea.
• In India, ginger is applied as a paste to the temples to relieve headache, and consumed when suffering from the common cold. Ginger with lemon and black salt is also used for nausea.
• In Indonesia, ginger (jahe in Indonesian) is used as a herbal preparation to reduce fatigue, reducing "winds" in the blood, prevent and cure rheumatism and control poor dietary habits.
• In Nepal, ginger is called aduwa, अदुवा and is widely grown and used throughout the country as a spice for vegetables, used medically to treat cold and also sometimes used to flavor tea.
• In the Philippines, ginger is known as luya and is used as a throat lozenge in traditional medicine to relieve sore throat. It is also brewed into a tea known assalabat.^[36][37]
• In the United States, ginger is used to prevent motion and morning sickness. It is recognized as safe by the Food and Drug Administration and is sold as an unregulated dietary supplement. Ginger water was also used to avoid heat cramps in the United States.
• In Peru, ginger is sliced in hot water as an infusion for stomach aches as infusión de Kión.
• In Japan it is purported to aid blood circulation. Scientific studies investigating these effects have been inconclusive.

[edit]Nutritional information

100g of Ginger contains the following nutritional information according to the USDA:^[39]

• Calories : 80
• Fat: 0.75
• Carbohydrates: 17.77
• Fibers: 2
• Protein: 1.82
• Cholesterol: 0

[edit]Safety

Ginger is on the FDA's "generally recognized as safe" list, though it does interact with some medications, including warfarin. Ginger is contraindicated in people suffering from gallstones, as it promotes the production of bile.

An acute overdose of ginger is usually in excess of about 2 grams of ginger per kilogram of body mass,^[40] dependent on level of ginger tolerance, and can result in a state of central nervous system over-stimulation called ginger intoxication or colloquially the "ginger jitters".

Allergic reactions to ginger generally result in a rash, and although generally recognized as safe, ginger can cause heartburn, bloating, gas, belching and nausea, particularly if taken in powdered form. Unchewed fresh ginger may result in intestinal blockage, and individuals who have had ulcers, inflammatory bowel disease or blocked intestines may react badly to large quantities of fresh ginger. Ginger can also adversely affect individuals with gallstones.There are also suggestions that ginger may affect blood pressure, clotting, and heart rhythms.

Products in Taiwan made from Hebo Natural Products Limited (禾博天然產物有限公司) of China contained ginger contaminated with DIBP, some 80,000 nutritional supplement capsules made with imported ginger powder were seized by the Public Health Department of Taiwan in June 2011.