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!

Check here also the other Homemade Wine Recipes

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

Today we are in sharing recipes to spread Christmas cheer, like Cocktail or Mocktail recipes. Let's see what everyone is sharing here!

• 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 
• 
  

Wine Fruit Cake#SundayFunday

Fruit cake is one of the most popular recipes during Christmas. Make this wine fruit cake and it's delicious. For this cake you can use any wine, red or white. I have used red wine.

Ingredients

450 Grams Unsalted Butter
450 Grams Caster Sugar
450 Grams All purpose Flour
10 Eggs
1 Teaspoon Baking powder
½ Teaspoon Baking soda
2 Teaspoons Mixed Fruit essence
2 Tablespoon Heaped Molasses
1 Nutmeg - grated
400 Grams Mixed Fruits
600 Ml Wine

Method

Soak the mixed fruits in wine for a month or more.
An hour before starting to make the cake batter, place the mixed fruits in a colander and drain all the wine. Keep the wine and fruits separately.
Grease and line 2 baking tins with parchment paper on all sides.
Mix the drained fruits with 4 tablespoons of flour ( from the measured flour), mix well, keep aside.

Sieve the flour, salt, nutmeg, baking powder and soda, keep aside.

In a bowl break the eggs and keep aside. Add the essence in it and lightly beat them.
Cream the butter till light and fluffy then add the caster sugar in batches and continue beating till the batter turns creamy, add little of egg at a time and continue beating till all the eggs are incorporated. Add the molasses , give it mix, then add in sieved flour again in batches and on low speed continue beating. When all the flour is incorporated, add the fruits and fold in with a spatula gently till the fruits are well mixed into the batter.

Pour this into the prepared tins and bake in a pre heated oven at 170 degrees for 45 to 50 minutes or till a skewer comes our clean. As soon as the cake is out of the oven pour ½ cup each of wine in the baked cake tins. Let it soak, when cool cling wrap the tins and keep it overnight. Next day only slice and enjoy, You can cling wrap the tins and keep it for a month. These stay good and taste even more delicious.

The individual ones went to my friends.
Labels: Wine, Cake, Mixed Fruits, Christmas, Sunday Funday

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event is Stacy of Food Lust People Love.  

• ABC Dip (Artichokes, Brie and Crab) from A Day in the Life on the Farm
• Crispy Pimento Cheese Cups from Palatable Pastime
• Ham and Brie Crostini with Jam from Making Miracles
• Neapolitan Cake from Amy’s Cooking Adventures
• Pepperoni Pizza Meatballs from Food Lust People Love
• Trollkrem - Norwegian Lingonberry Dessert from Pandemonium Noshery
• Wine Fruit Cake Sneha’s Recipe

Spicy Grilled Shrimps With Pea Risotto#FishFriday

I  made this  risotto with sweet fresh peas for a complete yet a light meal  with  Spicy Grilled Shrimps.  Creole spice gives a nice kick to the shrimps. Try and make this and you will love it.

Single Serving
Ingredients
For the Shirmps
1 Tablespoon Oil
1 ½ Teaspoon Creole Spice Blend
1 Tablespoon Lemon juice
200 Grams Cleaned & De Veined Shrimps

Salt to Taste

For the Risotto
1 + 1 Tablespoon Butter
1 Small White Onion - chopped
2 Big Cloves Garlic - minced
½ Cup Arborio Rice
2 Tablespoons White Wine
1 ½ Cups Vegetable broth 
1/3  Cup Fresh Peas
2 Tablespoons Parmigiana Cheese - grated
Salt & Black pepper powder to taste
1 Teaspoon Lemon juice

Method
For the Shrimp

Mix the oil and creole spice blend and marinate the shrimp in it. Keep it aside for 15 minutes. 

After 15 minutes grill the shrimp in a lightly oiled pan until cooked, about 3 minutes per side.
For the Risotto
In a pan boil the fresh peas till done. Drain the water and keep aside.
In a another heat the stock and keep it simmering on low flame.

Melt a tablespoon of butter in large pan. Add the onion and garlic, saute until the onion softens only, for about 3 - 4 minutes. 

Add the rice  

stir to coat with the butter.  

Add the wine, de glaze the pan and stir while simmering until it is gone.

Add 1/2 cup of the stock at a time and stir while simmering until it is gone 

 and nearly absorbed.

Continue until the rice is cooked al dente. 

Mix in the  parmigiana  and remaining tablespoon butter and stir until the cheese, black pepper powder and butter. Stir it  till the cheese melts. 

Mix in the peas and 

give stir it well.

Remove from heat and mix in the lemon juice.

Serve this in a plate with the grilled shrimps on top. 

Enjoy !!!

Labels : Single Serving, Grilled, Shrimps, Risotto, Arborio Rice, Wine, Green Peas, Italian, Fish Friday, Seafood/Fish, Creole Spice Blend, Mexican

Fish Friday Foodies - July 2019 - Grilled Seafood - Host of the month is Stacy.

Campfire Salmon from Culinary Adventures with Camilla
Grilled Gumbo from Palatable Pastime
Grilled Parma-wrapped Stuffed Sardines from Food Lust People Love
Grilled Salmon Sandwiches with Basil Dill Sauce from Karen's Kitchen Stories
Provencal Shrimp and Veggies in Foil from A Day in the Life on the Farm
Spicy Grilled Shrimps With Pea Risotto from Sneha's Recipe

Orange Wine

After successfully making Ginger wine, my enthusiasm to try new wines increased. In dug into my recipe book and found this recipe of Orange Wine in this book (East Indian Recipe) with few changes I made this wine and it turned out so lovely and the color is awesome. This is very easy to make. I know when you speak of winemaking the first thought that come to our mind OH God! who wants take the trouble to make wine. Now all types of wines are available in the Wine shop. But try this wine and you will not regret it.  It has a lovely taste and such a pleasant fragrance.  Have this wine chilled.

Let me tell you I not crazy about wines, actually speaking I do not have wine.  This wine I sent to my friends house as a gift and they enjoyed it.  

Ingredients
10 Oranges  
1 ½ kg Sugar  

4 ½ litre Water 
½ Teaspoon Yeast

Method

Wash oranges and wipe it with a kitchen tissue or clean cloth.
With a citrus peeler or vegetable peeler thinly peel the orange zest without the white part. Extract the juice from the oranges and keep aside.

Boil sugar, water and orange zest in a big vessel.

When the mixture begins to boil, add orange juice and bring it to a nice boil and turn off the flame.

When the mixture becomes lukewarm, add yeast and transfer the mixture to a sterilized glass bottle / bharani, cover it and leave for 14 days stirring daily.

After 14 days, strain the mixture through a cheese/muslin cloth in to a clean dry bottle. 

Keep this again for 7 days untouched. After 7 days strain the wine again, pour it into clean dry bottles and use.  

See the lovely color.  Enjoy it.

Check out the Blogging Marathon page for the other Blogging Marathoners doingBM#47.

Labels: Wine, Blogging Marathon , Orange, Homemade

Ginger Wine

Update the pics December 2020 this wine is 6 years old and taste so good. 
After the success of making Rice Wine I decided to try this wine recipe that I read in this blog. The original recipe is here. The only change I made is that I halved the quantity and added more ginger to make it stronger and a little more brandy to make it strong.

This wine is ready but I have not yet bottled it. Will update you the pictures soon. Do look up for the update. This wine smells good and I have tasted it and loved it, although I am not a wine drinker, had a little to taste it. 

Ingredients  

1¼. Litres (1250 millilitres) Water
60 Grams Ginger
350 Grams Sugar
1 Lemon - Juice & Zest
1 Orange - Juice & zest
50 Grams Raisins - (preferably golden)
1/4 Teaspoon Dried Yeast
40 Ml Brandy

Method

Since this recipe is according to link that I have mentioned. For further details and instructions please go to the link.

Do give this a try because it is very easy. 
Labels: Wine, Ginger, Homemade