Prepare the Raisins

• Chop the Raisins: Begin by chopping the dark raisins into small pieces. This step enhances the flavour and body of your wine as more of the raisins’ sweetness and nutrients are released during fermentation.

Mix the Ingredients

• Combine Raisins, Sugar, and Lemon: In a large glass or ceramic jar, mix the chopped raisins, sugar, and lemon. These ingredients form the base of your homemade raisin wine.

Add Boiling Water

• Pour Boiling Water: Carefully pour 5 litres of boiling water over the raisin mixture. This step helps to extract flavours from the raisins. Allow the mixture to sit for 12 hours. This is a crucial step, much like the method I use in my Homemade Dates Wine.

Activate the Yeast

• Activate the Yeast: Dissolve the yeast in warm water, adding 5 teaspoons of sugar to help kick-start the yeast activation. Wait until the yeast becomes foamy and active.

Add Yeast to the Mixture

• Combine Yeast with Raisin Mixture: After 12 hours, add the activated yeast to the raisin mixture. Yeast is the key to the fermentation process, transforming sugars into alcohol.

Optional Flavour Enhancers

• Add Sugar and Cinnamon (Optional): For additional sweetness and depth of flavour, you can add extra sugar and cinnamon sticks at this stage. This step is optional but highly recommended if you prefer a richer, spicier wine.

Stir Daily

• Daily Stirring for One Week: Stir the mixture every day for a week. This helps distribute the yeast evenly and promotes fermentation, which is vital for developing the flavour and alcohol content.

Strain and Bottle

• Strain and Bottle the Wine: After a week of stirring, strain the mixture, pressing the juice out thoroughly. Bottle the liquid, sealing the bottles tightly to avoid contamination and evaporation.

Store for a Month

• Ageing the Wine: Store the bottles in a dark, dry place for one month. This is when the wine begins to mature and develop its rich flavours.

Re-Bottle and Filter

• Re-Bottling After a Month: After a month, carefully pour the clear wine into new bottles, leaving behind any sediments that have settled at the bottom. Repeat this process for another month to ensure a clean, clear wine.

Taste and Adjust

• Taste the Wine: After two months, taste the wine. If needed, adjust the sweetness or flavour by adding more sugar or cinnamon. This step ensures the wine meets your personal preference.

Continue the Filtering Process

• Final Filtration: Continue filtering the wine every month until no more sediments are present. This ensures your raisin wine is smooth and free of any unwanted particles.

Store and Age for Best Results

• Store the Wine for Ageing: Once fully filtered, store the wine in clean, dry bottles. Allow the wine to age in a cool, dark place for the best results. The longer you let it age, the richer and more refined the flavour will become.

If you’re a fan of different wine flavours, this Homemade Ginger wine recipe is worth a try.

Notes & Tips for Making the Perfect Homemade Raisin Wine

• Chop Raisins for More Flavour: Smaller raisin pieces release more sweetness and enhance the body of the wine.
• Raisins Are Naturally Sweet: Adjust the amount of sugar based on your taste preferences, especially if using different types of raisins.
• Experiment with Raisin Types: I used dark brown raisins, but you can experiment with white or golden raisins for a lighter wine.
• Substitute Wine Yeast: If available, use wine yeast for more authentic results. I used normal yeast, but either works well.
• Daily Stirring is Key: Stirring the mixture every day is crucial for a successful fermentation process.
• Store in a Moisture-Free Place: Always store your bottles in a cool, dry, and moisture-free environment to ensure the wine brews properly.
• Tropical Climates Brew Faster: Since I live in a tropical region, my wine fermented faster. However, I strictly followed the recommended timeframes for the best results.
• No Artificial Additives: I didn’t use any artificial colours, preservatives, or flavour enhancers in this recipe. The natural flavours achieved were more than satisfying.

The Perfect Brew Takes Time

    By following this step-by-step guide, you’ll be able to create a delicious and satisfying homemade Traditional Raisin Wine that improves with age that not only tastes amazing but also improves with age. Perfect for celebrations or as a special homemade gift, or simply to enjoy at home, this raisin wine is sure to leave a lasting impression.

Raise a Glass to Your Homemade Raisin Wine!

    Congratulations! You've unlocked the secret to crafting your very own rich, flavourful Homemade Raisin Wine —smooth in texture and guaranteed to impress.  The patience and care you’ve put into brewing it will pay off with each glass.  So why wait? Start your wine-making journey today and enjoy the fruits of your labour in a few months. Trust me, it’s worth every step!

Ready to Try More Homemade Wines?

    If you enjoyed making this raisin wine, check out Essence of Life - Food for other Homemade Wine Recipes for more delicious ideas. From grape to ginger wines, there’s something for every palate.   Love making homemade creations? Subscribe to my blog - Essence of Life- Food, and never miss a new recipe. You’ll receive tips, tricks, and mouthwatering recipes straight to your inbox.

To Grind:

For the Sauce:

Other Ingredients:

To read & learn about the Exotic Herbs of Southeast Asia's Cuisine, click here...

Method:

Marination and Steaming:

• Clean the fish and marinate it with salt, sugar, lemon juice, and vinegar. Leave it aside for 15–20 minutes.
• Steam the fish for 8 minutes over medium heat with ginger, coriander leaves, and spring onions. Once cooked, remove the fish and discard the water.

Preparing the Paste:

• Dry roast the shrimp paste for a few minutes.
• Soak dried chillies in hot water for 15 minutes, then grind all the ingredients listed under 'To Grind' into a smooth paste.

Cooking the Sauce:

Notes:

• Alternatively, you can deep-fry the fish by adding 2 tablespoons of corn starch to the marinating ingredients.
• Adjust the spiciness according to your preference.
• Steaming the fish and discarding the water helps eliminate any fishy smell.

Variations and Serving Suggestions:

• Seafood Medley: Replace sea bass with prawns or squid to create a seafood extravaganza.
• Vegetarian Option: Substitute fish with firm tofu or egg tofu for a delightful vegetarian alternative.
• Occasion-Specific: Serve elegantly on banana leaves for a traditional touch at festive gatherings. Pair with Jasmine Rice or Fried Rice for a complete meal.
• Garnish with Perfection: Serve garnished with sliced cucumbers or pineapples for added texture and flavour.

    Discover the essence of Nyonya culinary heritage with this culinary wonder - Nyonya Tiga Rasa Steamed Fish recipe. Whether it's a family dinner or a festive occasion, this dish blends the vibrant flavours of Malaysia—spicy chillies, tangy sauces, and fragrant herbs—into a harmonious symphony on your plate. Loved for its simplicity and authentic taste, it continues to be a cherished favourite & a popular recipe in Essence of Life-Food. Embrace tradition, elevate your dining experience, and create lasting memories with this delightful Nyonya classic!

GAJAR HALWA / CARROT HALWA

INGREDIENTS :

For Gajar Halwa :

Method :

• Clean, Peel and Grate the Carrots.
• Grind the Cardamom seeds with 2 tablespoons of Sugar, into a fine powder.
• Heat Ghee and saute the grated Carrots in it until they turn transparent.
• Pour the Milk to sauteed Carrots and cook on a low flame until the milk dries up and carrots turn soft, stirring occasionally.
• When Carrots are cooked, add condensed milk and cardamom powder.
• Add a pinch of salt and mix well(Optional).
• Cook on a low flame until you get the desired consistency, stirring continuously.
• Garnish with roasted Nuts and Raisins to the Gajar Halwa and mix well.

Notes :

• Adjust the sugar or the amount of condensed milk to increase or decrease the sweetness. 
• Grinding cardamoms with sugar will yield a fine powder.
• Can fry the nuts and raisins in ghee, or even can dry roast them.
• Can add more ghee if preferred. 
• Adding a pinch of Salt is to balance the taste in Gajar Halwa.

BUTTER CHICKEN CURRY - MURG MAKHANI

HOW TO COOK BUTTER CHICKEN CURRY - MURG MAKHANI

INGREDIENTS :

To Marinate & Fry:

For Spice Powder :

For the Gravy :

Soak and Grind :

To Garnish :

METHOD :

• Dry roast the ingredients for the Spice Powder on a low flame until aromatic, except Cardamoms (add it while grinding). 
• Grind it into a fine powder.
• Soak Almonds/Cashew nuts in Warm Water for about 20-30 Minutes and grind it into a fine paste along with Fresh Cream.
• Marinate the Chicken with the ingredients mentioned under 'To Marinate' for an hour or leave it in the refrigerator overnight.
• Heat oil in a pan and deep fry the marinated chicken pieces until they are 3/4 done.
• Grind Onions to a paste and puree the tomatoes.
• Heat Oil and half of the Butter in a pan and saute the ground Onions & Ginger-Garlic paste until fragrant on a low flame.
• Add Tomato puree, Kasuri Methi, Yoghurt/Curd and mix well. 
• Leave this on a low flame for few minutes until the raw flavour goes.
• Can add the leftover marinade from the chicken at this stage.
• Add Red Chilli Powder, freshly ground Spice Powder, Coriander Powder and saute until oil separates from the gravy.
• Add the fried Chicken pieces to the Butter Chicken Curry and leave it on a low flame until the chicken is cooked well.
• Pour in the  Almond/Cashew & Fresh Cream Paste to the Butter Chicken Curry and mix well.
• Leave this on a low flame for about 5-7 minutes.
• Adjust the consistency of the Curry to your preference.
• Melt the remaining Butter in another pan and pour it over the gravy.
• Garnish with finely chopped Coriander Leaves and few strands of Kasoori Methi.
• Can add some chopped Bell Peppers/Capsicums to the Butter Chicken Curry if preferred.
• Serve Butter Chicken Curry hot with a dollop of fresh Cream drizzled over it. 
• Goes well with Biriyanis, Pulaos,  Ghee Rice/Nei Choru or just simply serve it with steamed white rice or Basmati Rice.
• Butter Chicken Curry pairs well with Naan, Kulcha, Parotta/Roti and Chapatis, especially Maida(All-purpose Flour) Chapatis.

NOTES :

• Can use Boneless Chicken Pieces for the recipe.
• Marinating the chicken pieces for a longer time yields juicy and succulent meat in the Curry.
• I have not used any food colouring. 
• If preferred can use few drops of reddish-orange food colouring to the Butter Chicken Curry.
• Can adjust the amount of Red Chilli powder to suit your Spice Level.
• I have used Kashmiri Chilli Powder in the Gravy, which is less spicy and gives a bright red colour to the Butter Chicken Curry.
• Can grind some Raisins/Dates along with onions for a sweeter taste.If doing so avoid adding sugar.
• If you prefer tanginess in the Curry, add few drops of lemon juice just before serving.
• If you don't have kasuri methi, can substitute it with 1/4 tspn of dry roasted and powdered fenugreek seeds. 

A QUICK TIP :

FOR A SMOKY TANDOOR FLAVOUR :

Crispy, Smoky, and Bold: The Oven-Roasted Tandoori Chicken Recipe

Let's cook Indian restaurant-style Tandoori Chicken right in your kitchen with this foolproof, Oven-Roasted Method. There is something utterly poetic about a perfectly charred piece of Tandoori Chicken.  It is the undisputed monarch of the Indian kebab world, flaunting its vibrant hue with smoky aroma & spicy flavours.  While we might not all keep a screamingly hot, 900-degree clay tandoor in our back gardens, your standard electric oven is more than capable of turning out a masterpiece that will make your local takeaway feel entirely redundant. Let us revive this classic beauty with all the secrets to keeping it drippingly succulent.

Authentic Kozhi Rasam: The Soul of Chettinad Chicken Soup

Cooking a true Chettinad Kozhi Rasam is less about complex techniques and more about the ingredients. This isn't your average clear soup; it is a robust, pepper laden broth brewed with bony chicken pieces and a hand ground spice paste that hits the back of the throat with a comforting heat. While villages traditionally use free range Nattu Kozhi for its intense flavour, most of us in modern kitchens use regular chicken with excellent results. Whether you are battling a stubborn cold or simply craving a taste of the South Indian countryside, this Kozhi Rasam offers a depth of flavour that only traditional methods can achieve. Simple, restorative, and unapologetically bold. This is village style cooking at its finest.

LETS SPICE IT UP {A-B}

ALLSPICE

ALLSPICE

 Medicinal Uses:

• Rheumatism
• Flatulence   
• Toothache   
• Muscle aches
• Digestive aid

Culinary Uses:

• Soups, Stews and Curries
• Pickling Spice
• Spiced tea Mix
• To flavour Cakes, cookies and Pies
• To flavour Ketchup and Sausages

AJWAIN/CAROM SEEDS

AJWAIN/CAROM SEEDS

Medicinal Uses:                       

• Flatulence                                 
• Digestive aid 
• Nausea and vomiting
• Anti-spasmodic
• Colic

Culinary Uses:

• Used in many Indian snacks like Murukku.
• To season lentil curries.
• Pickling Spice.
• To Flavour pasta sauce.
• To Season soups and stocks.

ANISE 

ANISE

Medicinal Uses:                       

• Indigestion
• Flatulence
• Breath-sweetener
• Coughs 
• Sore throat
• Wards of epileptic attack

Culinary Uses: 

• Used in baking
• For spicing Fish and shell fish
• Used in Mediterranean cooking
• For making tea

ARROWROOT

ARROWROOT

Medicinal Uses:                                     

• Cure gangrene
• Cure septic wound
• Treats Spider bite or scorpion bite
• Used in treatment of Small Pox   
• Used against indigestion discomfort
• And for diarrhea
• Improves bowel movement

Culinary Uses: 

• Used in baking
• Used as a thickening agent
• Used in making jellies and puddings
• For making Ice creams & Biscuits.

ASAFOETIDA

ASAFOETIDA

Medicinal Uses :

• Flatulence
• Treats respiratory conditions like asthma, bronchitis and whooping cough. 
• Deterrent to germs. 
• Calms hysteria 
• Cure for alcoholism.

ASAFOETIDA POWDER

Culinary Uses :

• Used mostly in Indian Vegetarian cooking.
• Used in many lentil dishes (often to prevent flatulence).
• Flavour vegetarian soups and pickles. 
• It is also used while cooking Fish & certian Meat dishes.
• It is used while preparing South Indian Curries like Sambar & Rasam.
• It is widely used in South Indian Pickles.
• Some Pappadams are seasoned with Asafoetida.

BASIL

BASIL

Medicinal Uses :

• Anti-bacterial
• Anti-inflammatory
• Antioxidant 
• Anti-aging properties
• Treats diabetes          
• Respiratory disorders
• Allergies
• Impotence and infertility.

Culinary Uses:

• Used in Italian cooking
• To spice up tomato and pasta dishes
• Spice baked lambs, chicken and fish
• Used in Thai cooking.
• To garnish soups and curries.

BAY LEAVES 

 

BAY LEAF

Medicinal Uses :   

• Astringent
• Diuretic  
• Appetite stimulant properties
• Soothe stomach ulcers  
• Relieve flatulence and colic pain
• Treatment of arthritis, muscle pain
• Treats bronchitis and flu

For Recipes which use BAY LEAF, Click here...

Culinary Uses: 

• Used widely in Indian cooking
• Used for making Biriyanis, Puloas and Kormas. 
• Used in the preparation of court bouillon.
• Used in flavouring classic sauces.
• Used in flavouring Lamb, chicken, fish.
• Flavour sweet breads, custards, creams etc.,

BLACK CUMIN/KALONJI/NIGELLA SEEDS

BLACK CUMIN/KALONJI/NIGELLA SEEDS

  Medicinal Uses :

• Headache
• Carminative
• Digestion aid
• Stimulant
• Treat bowel disorders
• Induce post-natal uterine contraction
• Promote lactation
• Flatulence
• Toothache
• Asthma 
• Allergies      

Culinary Uses :

• Used in India and the Middle East as a spice and condiment
• Used in Europe as both a pepper substitute and a spice. 
• It is widely used in Indian cuisines.
• Used in Mughlai cooking
• Used in mildly braised lamb dishes such as korma. 
• It is also added to vegetable and dhal dishes as well as in chutneys. 
• The seeds are sprinkled on to naan bread before baking. 
• It is an ingredient of some Garam Masalas.
• Used to flavour meat, chicken and biriyanis
• To flavour Lassi, Kebabs, Indian breads.
• It is one of the five spices in panch phoran. (A Bengali spice mix)
• In the Middle East nigella is added to bread dough.
• Used in Middle Eastern cuisines-Yemeni zhoug & Saudi Arabian baharat                                                   

 BLACK PEPPER

PEPPERCORNS

     Black Pepper is a berry that has a distinctive spicy taste. Add it to nearly any savory meal for some subtle heat.  It is processed in different ways to yield different kinds of Peppers( from white to black). The cooked and dried unripe fruit is black pepper, the green pepper is from the dried and unripe fruit, and white pepper are the seeds from the ripened fruit of the plant.

PEPPER POWDER

Pepper Powder can be ground out of Pepper corns. Just a sprinkle of Pepper Powder can converts the dishes into a tasty treat with its subtle heat and aroma. 

Medicinal Uses:

• Digestive system tonic
• Rheumatism           
• Nausea                   
• Flatulence              
• Laxative                 
• Relieves cold and cough
• Prevents Cancer
• Enables weight loss
• Improves skin
• Anti-depressant

For more Recipes with PEPPERCORNS & PEPPER POWDER, Click here...

Culinary Uses:

• Used in Indian cooking.
• Flavour vegetables, chicken, lamb, fish etc.,
• Used in soups and Rasams.
• Used widely in south Indian dishes.
• Flavour Fried Rice and Ven Pongal etc.,
• Can make tea with pepper powder(good to treat sore throat).