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

Cauliflower / Gobhi Sabzi

Its indeed simple, easy and tasty too. 

Ingredients

Cauliflower                            500 grams
Onion                                      1 large (finely chopped)
Tomato                                   1 large   
Green Chilly                          1 no.
Ginger & Garlic paste          1 teaspoon.
Kacha Masala                        1.1/2  teaspoon
Goda Masala                          1/2  teaspoon
Turmeric powder                  1/2 teaspoon
Fresh Coriander                    1 + 1  Tablespoon  (chopped)
Salt                                            1/2 +1/2 teaspoon 

Tempering

Oil                                2 tablespoons
Mustard seeds          1/2  teaspoon
Asafoetida/Hinge    1/4 teaspoon
Curry leaves              1 sprig

Method

Cut the cauliflower into small florets. Put the florets in warm water, add a teaspoon of salt. Keep these florets immersed in this solution for 10 minutes. After 10 minutes drain the water and  wash the cauliflower in fresh water. Drain it.

Place the florets in a microwave proof oven bag. Add 1/2 teaspoon turmeric powder, 1/2 teaspoon salt. Shake the bag well so that all the florets are coated with the turmeric powder. Fold this bag loosely, place it in the microwave and steam it on high for 2 mins. Keep this aside.

Chop the tomato  and green chilly. Grind to a fine paste.

In a pressure pan heat the oil, add mustard seeds, when it splutters add the asafoetida/hinge.  Immediately add the curry leaves, onion and ginger-garlic paste saute till light brown. Now add the tomato chilly paste, kacha masala, goda masala and saute till oil leaves the sides of the pan. Add the cauliflower and 1 tablespoon coriander powder, 1/2 teaspoon salt and saute on high flame for 4 - 5 mins.   Add  2 tablespoons  water. Cover with the lid and take one whistle on high flame. After a whistle switch off the flame and let cooker cool. Garnish it coriander and serve hot.

This sabzi does not have gravy.  It taste delicious.  Do give it a try and post your comments.

The Kacha Masala recipe here.

My Note:  

The spices and salt can be adjusted according to your taste.

Labels: Cauliflower, Healthy, Vegetarian, Vegan, Gluten free, Main course,Kacha Masala , Gobhi

Kacha Masala / Fish Curry Masala - East Indian

This is an East Indian recipe.  This masala is again prepared for the full year and stored in an airtight container. This masala is versatile  and is mostly used to make fish curry. I make this in small quantity and powder it in the mixer.

Ingredients

200 Grams Kashmiri  Chillies        
50   Grams Madras Chillies             
100 Grams Coriander seeds           
50   Grams Turmeric powder         
40   Grams Cumin seeds                  

Dry the kashmiri & madras chillies, coriander seed and cumin seeds separately in the sun for a  day and powder it. Add the turmeric powder and sieve it 3 - 4 times. Store in an airtight container.  

Labels: Masalas, East Indian,             

French Beans Sabzi

                    

French beans are the part of common beans, pulses and peas. You can make various recipes from french beans. They provide less starch and protein compare to other dried types of beans, consist high level of Vitamins A and C. In India we usually use a vibrant lime green color french beans which are semi starchy in nature, sweet and grassy flavors with a mild taste. French Beans can be prepared as a whole, can be eaten raw or can be lightly steamed or sauteed.

Ingredients

 250 Grams  French beans - chopped            
1 Large Onion - chopped                          
2 Medium Tomato                                            

1 Teaspoon Cumin seeds                                   
1/2 Teaspoon Mustard seeds                                
A Pinch Asafoetida / hinge powder           

A Sprig Curry leaves                                   
1 Teaspoon Vindaloo Masala ( recipe here) 
2 Tablespoons Oil                                                     
Salt to taste
2 Tablespoon Freshly Grated Coconut                   

Method Keep all the ingredients ready well in advance.
Heat a pressure cooker and add oil.
When the oil starts heating then add cumin and mustard seeds, allow the seeds to crackle. Then add the asafoetida / hinge powder. Add curry leaves and saute well. Then add the chopped oinions and saute till transparent and just lightly pink. Add chopped tomatoes and mix well. Fry till the tomatoes are soft. Add vindaloo masala, French beans and salt . Fry this on high flame for 4 to 5 minutes, add the grated coconut stir it immediately add 3 tablespoons water only If your pressure cooker is a small one ( 2 Litre size) or add water sufficient for one whistle.
Cover the pressure cooker properly and bring it on full pressure over high flame.
Wait for 1 whistles (it may take 5 minutes). After 1 whistles switch off the flame.
Open the pressure cooker when it cools.
Serve hot with Indian flat breads (rotis) or bread slices.

My NotesIf you are in a hurry and you don’t have time to cut the french beans finely, then you can cut them in large pieces, it will still taste the same.
Do not add more water should be enough dry to serve with roti’s.
Labels : Vegetables, Main course, Vegan,  French Beans, Gluten free

Vindaloo Masala - East Indian

This an East Indian masala powder.  My Mummy's recipe, this masala is very versatile and can be used for many dishes.  It can be used to prepare vegetables, fish curry, fry fish and various non veg dishes.   

                              a upated pic
This masala powder can be prepared and stored for a year. The East Indians of Mumbai  prepare this powder and store it for the year.    I prepare this masala powder  in a small quantity and store.   This  is powdered at in a mixer. 
So lets go to the recipe.  

Ingredients

 125 Grams Kashmiri Chilies                        

 30 Grams   Turmeric powder                        

 25 Grams Cumin/Jeera seeds                  

Method

Dry the chilies and cumin separately in the sun for a day.

Powder the Kashmiri chilies and cumin seeds finely add the turmeric powder. Sieve this 3 - 4 times till incorporated. Store in an air tight container.

Labels : Masalas,East Indian,  Vindaloo Masala, Homemade