Fresh Ginger-Lemon &Honey Cookies

The Fresh lemon ginger cookies are treats those who like sour, sugary, tangy with spice.I love ginger, lemon& honey. Honey and lemon is always so soothing and the lemon and ginger really shone through and complemented each other well ;and in these cookies the honey was delicately lingering in the background... Well to be honest the ginger cookies turned out soft and lovely balance of crispy and chewy and full of ginger & lemon aroma with spicy flavor. 

 

Ingredients:

All Purpose flower- 200 gms

Butter-115 gms

Powdered Sugar- ½ cup

Brownsugar- ½ cup

Baking Powder- 1 tsp

Baking soda- ½ tsp

Honey – 2 tbsp

Lemon zest -2 tsp

Fresh lemon juice -1tsp

Ground ginger-1tbsp

Cardamom- ½ tsp

 

Method:

1.Preheat oven to 180°C.

2.Add the flour, baking powder, ginger, baking soda and mix until well combined.

3.Cream the butter together with the sugar and honey until light and fluffy.

4.Grate in the lemon zest and finely chop the ginger and add to the bowl along with the lemon juice and ground ginger.

 

5.Add the flour and beat together until all incorporated. knead to a smooth dough.

6.Flatten then slightly using the palm of your hand and place on the baking tray.

7.Bake in the oven for 12-14 minutes until they are golden brown in colour.

8.Allow to cool before storing in an airtight container.Enjoy with Hot Tea or Coffee.

Lemon Rasam

Lemon Rasam is my favourite Rasam. In my house today’s menu is “Lemon rasam” . Rasam is a special type of "soup" prepared regularly in South India mostly from Lentils. No lunch meal is complete without rasam in Tamil Nadu, be it plain cooked lentils with subtle influence of spices or the hot and spicy ones. There are several varities of rasam. From mild versions like Theluvu Rasam(Clear Soup), Lemon Rasam, Pineapple Rasam Poondu Rasam (Garlic Soup) to the spicier versions like Milagu Rasam(Pepper Soup), and Jeeraga Rasam (Cumin Soup). Rasam is highly nutritious ; It can be had as a soup or can be eaten along with Rice.

Ingredients:

Toor Dal 1/4 cup

Ripe Tomato 1/2 cup , chopped

Green Chillies 2 to 3 , slit

Ginger 1tsp, grated

Asafoetida 1/4 tsp

Rasam powder - 3 tsp

Turmeric powder 1/4 tsp

Mustard seeds 1/2 tsp

Lemon/Lime Juice 2 to 3tsps, freshly squeezed

Oil 1/2 tsp

Salt to taste

Cilantro 1 tsp chopped finely

Method:

Pressure cook toor dal until soft. Mash them to a smooth paste

Add 2 cups of water in a pan, and add the chopped tomatoes, ginger, green chillies, turmeric powder, Rasam powder. Let the rasam boil for about 6 minutes in low medium heat

.After 3 to 4 minutes add the cooked dal and and another half a cup of water and let them simmer for few more minutes. Add more water if needed.

For seasoning Heat some oil in a seperate pan and add some mustard seeds, ,asafetida with curry leaves

Turn off the stove, add lime juice and cilantro.

Serve hot with rice and pappad.

Iam sending this recipe and lemon Rice here to AFAM Aug '08: Lemon hosted by Easy Srafts,Simple Indian Food and the fruit for the month is Lemon-The King of Citrus fruits. Lemon is used for culinary as well as non culinary purposes.

I am sending Pineapple Halwa and Kothamalli thogayal (cilantro chutney) WYF:Colour in Food event hosted by simpleindianfood