Homemade Rice Wine#SundayFunday

This is my mother's recipe. A tried and tested recipe. My mother use to make this often and we all loved having this wine. By the way my mother use to prepare another different rice wine using raisins also will make and post this soon.. means maybe another Christmas.

Ingredients

275 Grams Raw Rice
3 Grams Fresh Yeast
1 Kg Sugar
2 Big Sour Limes juice
2 Liters Water
90 ML Gin
Other Requirements
5 - 6 litres Sterlized Glass or Ceramic jar (‘Buyaon’ in East Indian/ ‘Bharani‘ in Marathi)
a long Wooden spoon or stick to stir the contents
3 Sterilized Liquor Bottles around 750 ML Each
A Strainer
A large clean & dry steel pot to strain out the contents
A clean & dry funnel to pour the wine into the bottle

Method 
Wash the rice in water twice. The third time use boiled and cooled water to give it a final rinse. Keep aside.

Boil the water and keep it aside. When the water is luke warm, add rest of the ingredients. Fill this into a sterilized buyaon / jar along with dried yeast, sugar, sour lime juice, and stir the sugar until it is mixed well (doesn’t need to dissolve right away as granulated sugar will take sometime to dissolve). Cover the mouth of the jar with a clean cloth and lightly place the lid.

Keep the jar in a warm dry place of your kitchen. Stir the contents with the wooden spoon/clean wooden stick once a day, for two days. On the third day strain out the liquid and separate the rice. Grind the rice to a very coarse paste, pulsing it just two or three times.

Pour the liquid and the ground rice into the jar again and give it a good mix. 

Cover the mouth with the cloth and place the lid lightly. Keep this to ferment for 21 days undisturbed( do not stir it at all).

After 21 days, strain with a fine muslin/cheese cloth this into a another big sterilized jar which can hold all the wine. Ensure that the jar is placed where they needn’t be moved around (this is because the decanting process requires the containers to be absolutely still as the sediment settles to the bottom of the bottles). 

Next day again strain the wine with a muslin cloth carefully seeing that the sediment that's settled at bottom of the jar is still. Repeat this process another 2 times for the next two days.

On the third day add the gin and give it a good stir. Keep this again for a day or two. 

Now the final straining of the wine and it's ready to serve.
Cheers & Merry Christmas!

Labels: Wine, Yeast, Christmas, Sugar, Rice, Sunday Funday, Homemade

• Amy's Cooking Adventures: Gingerbread Mule 
• Mayuri's Jikoni: Homemade Pear Cider 
• Sneha's Recip: Homemade Rice Wine 
• Food Lust People Love: Spiced Hot Toddies 
• Karen's Kitchen Stories: The Sugar Plum Cocktail 
• A Day in the Life on the Farm: Winter White Cosmopolitan

Jamun/Indian Blackberry Chia Jam#SundayFunday

Jamun/Indian Blackberry is summer fruit and love eating it. Wanted to make a jam so made this with chia seeds. A delicious jam. 

Jamun, or Indian blackberry, is highly regarded for its benefits to diabetics, stomach pain, arthritis, certain digestive issues, and diabetes. Improvement in the hemoglobin level of the blood. It contains compounds like jamboline and jambosine that help regulate blood sugar levels.

Ingredients2 Tablespoons Chia seeds
4 Tablespoons Water
1 Cup Water
1 Cup De Seeded Jamun
½ Cup Sugar

Method

Soak chia seeds in 4 tablespoons water and let it sit for about 10 to 15 minutes or until the chia seeds have swollen up.
In a large sauce pan, add the jamun pulp & water. Turn on the flame and let the pulp simmer until it thickens.
Add sugar and mix while it simmers. Use the stick blender and blend. Place it back on the low flame Then add the chia seeds and cook till it thickens. Let this cool.

It will thicken further as it cools. Once it reaches room temperature, pop it in the fridge and serve chilled on slices of bread. Enjoy!!

Labels: Jamun, Indian Blackberry, Java Plum, Jam, Chia seeds, Sugar, Preservatives free, Homemade, Sunday Funday

• Blackberry and Apple Slaw from Palatable Pastime
• Blackberry Cobbler from Mayuri's Jikoni
• Blackberry Ricotta Pizza from A Day in the Life on the Farm
• Fresh Blackberry Margarita from Karen's Kitchen Stories
• Fresh Blackberry Tarts from Food Lust People Love
• Jamun/Indian Blackberry Chia Jam from Sneha's Recipe
• Roasted Blackberry & Rosemary Goat Cheese from Amy’s Cooking Adventures
• Summer Berries Flaugnarde + Olallie Gin Fizz from Culinary Cam

Homemade Strawberry Crush#SundayFunday

The Strawberry Crush is fresh strawberry cooked in with sugar, to use when strawberries are not in season throughout the year. This can be used in both sweet and savory recipes like milkshakes, ice slush and teas, kulfi, drinks, cocktails, waffles and pancakes. This homemade crush is cheap and easy to make, contains no preservatives or color. It stays good for a year if stored in the freezer, as it does not crystallize / form ice.

Ingredients
400 Grams Strawberries - chopped
1½ Cup Sugar
1 Tablespoon Lemon juice
½ Cup Water

Method
Heat water in a deep pan. add the water and sugar, keep stirring till the sugar dissolves completely. Remove scum floating on top with a spoon. Now add the strawberries and cook till they soften and become a thick paste . Take off flame add the lemon juice. mix well and keep it cool completely.

Pour into sun dried, clean, food grade storage bottles and keep it in the freezer. When you want to use it just spoon out the quantity required and use. 

Check the other Strawberry Recipes

Eggless Strawberry Bravarian Dessert 

Chicken Legs With Strawberry Balsamic Glaze & Spicy Potato Wedges 
Overnight Oats With Grapes & Strawberry's Strawberry Sandwich Toaster Cake
Strawberry Jam
Strawberry Cold Soup 
Strawberry Lemon Basil Pasta Salad

Strawberry Bundt Mousse Cake

Avocado Bundt Cake With Strawberry Glaze 
SOP Mocktail 

Keto Strawberry Microwave Muffin 
Nutella Strawberry Bread Roll Ups 

Cantaloupe Strawberry Cooler
Homemade Strawberry Balsamic Sauce 
Pound Cake Grilled Cheese & Strawberry Sandwich 

Vegan Strawberry Dream Cake - No Bake 

Fresh Strawberry Bread 
Fresh Strawberry Heart Cake 
Firecracker Strawberries 
Egg White Crêpe/Tortillas & A Chicken Strawberry Wrap 

Labels: Jams & Sauces, Strawberry, Sugar, Homemade, Sunday Funday

More Strawberries Recipes from The Sunday Funday: 

• Strawberry Breakfast Pastry from Palatable Pastime
• Strawberry Smoothie from A Day in the Life on the Farm
• Triple Berry Greek Yogurt Parfait from Amy's Cooking Adventures
• Strawberry Hazelnut Crostini from Mayuri’s Jikoni
• Homemade Strawberry Crush from Sneha's Recipe
• Fresas con Crema from Food Lust People Love
• Strawberry Cheesecake Bars from Karen's Kitchen Stories
• Strawberry Chia Seed Pudding from Cook with Renu  

Churros French Toast#SundayFunday

My Mom is my favorite person in the universe, so for today's brunch made her easy and quick Churros French Toast. I know mummy this was your to go recipe and a favorite one too.

The most amazing, most buttery French toast you will ever have, coated in cinnamon sugar and drizzled with a cream cheese glaze (optional)!

Ingredients
8 Big Bread slice (cut in length)
¾ Cup Caster Sugar
¼ Cup Cinnamon powder
¾ Cup Cream
¼ Teaspoon Anise seed powder
3 Large Eggs
Vanilla essence few drops
Butter or Desi Ghee for frying
Method

Make long slices of each bread slice ( I cut each into 3 pieces). 

Now whisk cream, eggs, egg yolks, cinnamon powder, anise seed powder and vanilla essence well.

Now dip bread slices and fry till golden.

Take out in a serving platter, sprinkle caster sugar and cinnamon powder mix.  

Serve with a cup of coffee or tea.  

Labels: Mexican, American, Breakfast, Cinnamon, Bread Slices, Sugar, Egg, Sunday Funday

For Sunday Funday our theme is Mother's Day Brunch.

• Amy’s Cooking Adventures: Brownie Bottomed Raspberry Cheesecake
• A Day in the Life on the Farm: Molettes de Jamon y Frijole
• Food Lust People Love: Fresh Peach Cream Pie
• Culinary Adventures with Camilla: Oil-Cured Fromage Blanc-Stuffed Nasturtium Leaves
• Sneha’s Recipe: Churros French Toast
• Mayuri’s Jikoni: Thepla - Gujarati Flatbread
• Cook with Renu: Avocado Stuffed Celery Sticks (Oil-Free)

Besan Almond Ladoo

These ladoo's are my hubby's favorite, he simply loves them. I have already posted a recipe of the these ladoo's , but, this is with almond meal, it has a nutty taste.
Ingredients
3/4 Cup Ghee
2 Cups Chickpea Flour/Besan
1/2 Cup Ground Almonds/Almond meal
1/2 to 3/4 Cup Caster sugar
1/2 Teaspoon Cardamom powder

Method

Heat the ghee. Stir in the chickpea flour and cook over low heat until the chickpea flour is toasted and the mixture smells fragrant, about 10 to 15 minutes. The mixture should be pasty, not powdery. Remove the mixture from the heat and cool slightly. Add the ground almonds, caster sugar, ground coconut, and ground cardamom to the pan and mix thoroughly. Taste for sugar, add according to the sweetness you require. While the mixture is warm, shape it into balls.

Store the ladoo's in an airtight container and they can be eaten immediately, but taste better after several hours.
Labels: Almond Meal, Besan, Diwali Faral, Festival Sweets, Maharashtra, Sugar, Ladoo

Mawa/Khoya Chocolate Barfi#Choctoberfest

This is a homemade Mawa/Khoya Chocolate Barfi , which is quick, easy to make and cost half the rate of the sweet shop. It's also made with pure ingredients and preservative free. Takes just 15 to 20 minutes to make.

Ingredients 

600 Grams Homemade Mawa / Khoya
1/3 Cup Level Cocoa powder
½ Cup Packed Caster Sugar
1/3 Cup Milk
Almond slivers for garnishing

Method 

Crumble the mawa or grate it.

In a heavy bottomed pan, heat the mawa on a medium low flame till it becomes soft and starts to melt. Make sure not to burn or brown it.

Add the milk and sugar. Mix well. Keep stirring so that it doesn't stick to the bottom.
Cook this till it thickens, it took me about 8 minutes. 

Add the cocoa powder, stir it well, making sure there are no lumps and forms a smooth mix. 

Keep stirring continuously and cook for 2-3 minutes more or till it starts to come in the center.

Spread this on a greased pan and sprinkle almonds on top.

 Let it cool and keep in the fridge for a few hours till set.

Slice, share and enjoy!!

Labels: Choctoberfest, Mawa, Cocoa powder, Milk, Sugar, Festival Sweets, Barfi, Homemade, Preservatives free 
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Basic Simple Syrup

With warm, hot or humid weather drinks are in season like -  Mojitos, Caipirinhas, Mint Juleps, this is a good time to make the key ingredient in many refreshing summer cocktails, mocktails, coffee, tea, and homemade sodas or juices as well.

Also known as bar syrup, sugar syrup, or gomme, simple syrup plays well in any chilled drink calling for a dash of sweetness. Simple syrup blends in smoothly and easily in many classic cocktail recipes, including Daiquiris  Mojito,  Hurricane etc.. and simple syrup is just that: "Simple". 

While several commercial brands are available at gourmet stores (priced highly - for what is literally just a mix of sugar and water), it takes only a few minutes - to stir up a batch.

Makes approximately 1 1/2  Cups

Ingredients
1 Cup granulated sugar
1 Cup water

Method

Combine sugar and water in a small saucepan and simmer over medium heat, stirring until sugar is completely dissolved. Allow this to cool, then strain this into a clean container with a tight-fitting lid. Keeps in the refrigerator for several weeks.

A Simple Variation

For a deeper, richer flavor, use brown sugar - for rum or any brown drinks.  This is cannot be used for white based cocktails as it will give the clear liquid a brownish tint.

I have just added a spring of mint for a great pic..

Labels :  Sugar, Syrup, Juices

Guava Cheese - Christmas Sweet

Guava cheese is a sweet prepared by Christians for Christmas. It's very easy and has a long shelf life. Tastes cheesy and soft, melt in the mouth sweet this is. Do give it a try.   This sweet has no flour or eggs, completely vegetarian, vegan, gluten free.

Ingredients 

4 Cups Guava Pulp ( 1.1/2 Kg Ripe Big Guavas)
5 Cups Tea Sugar
Juice of 3 Big Lemons
2 Tablespoons Ghee
Few drops of Pink or Red color

Method

Wash the guavas and cut them in halves, place it in a container and steam them in a pressure cooker (like you steam rice) on high for one whistle then reduce the flame and keep it for 10 minutes ( taking care that no water enters the container).

Cool the guavas completely then take a spoon and scoop out the seeds and keep aside, taking care that no seeds remain in the outer covering. 

Take the seeds pulp in a fine strainer and remove the pulp as much as possible.

Take the outer cover and chop it into small pieces and grind it to a fine paste without adding any water.

Measure the pulp and the ground paste in a cup or a bowl. Take the same bowl and measure the sugar ( sugar is one cup extra than the pulp). 

Place the sugar, guava pulp and lime juice in a heavy bottom base kadai and place on fire on medium low flame stirring continuously with a wooden spoon.

While stirring take care to stay far away as it splutters. Keep stirring continuously, this take around 45 minutes to an hour. When the mixture thickens and starts leaving the sides add the ghee and color, continue stirring till forms a ball in the center. Take it our into a greased tray and spread it. Cool completely and cut into squares.  Store in airtight containers.

This stays good for 3 months in a cool dry place. 

I make this sweet of 3 to 4 kgs guavas and send them for my friends and relatives abroad.

Labels :  Festival Sweets, Gluten free, Guava, Lime Juice, Sugar, Vegan, Vegetarian, Christmas, East Indian