CRAB MASALA - SPICY SOUTH INDIAN NANDU MASALA

     When you are walking through a beach it is very common to see a sand crab, those little creatures creating trails in the sand and suddenly burrowing themselves into the small holes.  My first acquaintance to a crab was an incident similar to the above in Kovalam(Kerala) Beach. Crabs - crustaceans with a menacing look, but popular around the world for its wonderfully soft, succulent and sweet flesh.
     We get a fresh catch in the wet market and it is very common to find live Giant Mud Crabs. And the market would have batches of freshly caught blue coloured Flower Crabs during No Moon Day.  I have heard people say that Crabs caught during the week of a no moon day are said to be fleshy, juicy and of excellent quality.  They would display Crabs in different sizes, crammed in a glass tank with their claws wire shut. The claws of those live Crabs would be tied tightly with Raffia Strings/Rubberbands. I am sceptical cutting open the strings when the Crabs are conscious.  Mercy Aunty, my MIL's sister had a very bad wound in her fingers while cleaning fresh crabs.  It had caught her fingers with all might that she was unable to remove it until she severed the claw and pulled it out from her fingers. So I usually leave it in the freezer for a few hours before getting the job done. Just believing to the notion - "Crustaceans cannot feel pain" but actually they just might, I'm not sure.
     But once the hard-shelled friends are cooked, the feeling is dissolved when we dig into the succulent, sweet meat.  Eating Crabs are commonly termed to be as a  slightly difficult task, extracting the meat out of that hard shell is indeed a task while eating something tasty. But the effort is paid well. This Crab Masala recipe is a typical South Indian Style spicy gravy with very few ingredients.  A simple and easy to cook recipe.  The local spices added in this recipe enhances the overall flavour and taste of the Curry.

For more SEAFOOD RECIPES, Click here...

Cuisine - Tamilnadu, South India
Course - Side Dish
Spice Level - Medium - High
Difficulty - Medium
Serves - 3-4
Author - SM

Preparation Time - 30-45 Minutes
Cooking Time -  20-30 Minutes

HOW TO COOK CRAB MASALA - SPICY SOUTH INDIAN NANDU MASALA

CRAB MASALA - SPICY SOUTH INDIAN NANDU MASALA

INGREDIENTS :

For Crab Masala :

Crab - 1 Kg
Onion - 1 No.
Ginger Garlic Paste - 2 Tspn
Oil - 2 Tbspn
Fennel Seeds - 1/2 Tspn
Curry Leaves - 2 Sprigs
Tamarind - a lime sized.
Salt - To Taste

To Grind:

Onion - 2 Nos.
Garlic - 10-12 Cloves
Turmeric - 1/2 Tspn
Dry Red Chillies - 8-10 Nos.
Coriander Powder - 2 Tbspn
Peppercorns - 1 Tspn
Cumin Seeds - 1/2 Tspn

To Garnish :

Coriander Leaves - few

METHOD :

How to Clean a Crab :

• First, remove the outer shell, pulling from the back of the crab.
• Remove the gills and scoop out the guts inside the body of the crab. 
• Rinse the Crab in running water.
• Clean the abdomen part.
• Then cut it into quarters by splitting down the middle from head to tail, then cut each side into halves. 
• Remove the Pincers(top claws, if it is still attached they sometimes fall off during cleaning)
• Then remove the remaining three legs(from each side).
• Can trim off the ends from the legs. 
• Can cook it as whole Crabs or just cut into halves.
• Can also leave the pincers and legs intact, if you prefer to.

RAJMA MASALA

     "Rajma Masala" - a popular North Indian Curry prepared with Rajma/Kidney Beans, a Kidney shaped Red coloured Bean rich in Protein.  Though this bean is not of Indian origin, this Rajma/Kidney Bean is a part of regular diet in Northern parts of India & Nepal. Popularly termed as "Rajma - Chawal" (Kidney Bean and Rice), as this curry pairs well with steamed Rice/Basmati Rice. Rajma Masala is a creamy masala based Curry which is commonly served along with Rice. Rajma/Kidney Bean has to be soaked and then cooked for this Rajma Masala.  The uniqueness of this Curry is the freshly ground spice blend called "The Rajma Masala Powder" prepared specifically for the purpose. This spice blend has a lot of spices in it like Cinnamon, Cardamom, Cumin, Mace, Nutmeg, Coriander, Ginger, Dry Mango Powder, Pomegranate Seeds, etc. Ready-made Rajma Masala Powders are also available at Indian grocery stores.

 

Kidney Bean - Rajma

 

     When we say Rajma at home it is always like "yaar andha(who is that) Rajamma"? - like the dialogue from the movie 'Abhiyum Naanum". Not quite frequented dish at home.  Both my kids do not prefer this curry and my husband who is a lover of dishes prepared with beans, lentils & pulses also don't have much preference for Rajma. So Rajma Masala gets into my cooking list only when my taste buds call for the Curry. I love the texture of perfectly cooked Rajma/Kidney Beans slow-cooked in a creamy, rich curry base and I prefer to eat it with Chapati.
     Slow cooking brings out the flavours from the Masala Powder and gets well infused into the perfectly cooked Kidney Beans.   This curry is immensely delicious and a great way to include some protein in your diet. This curry is equally spicy with a note of tanginess and mild sweetness in it.  Rajma Masala goes well with Rice.  But I prefer it to pair it up with Tandoori Rotis, Chapatis, Parotta, Kulchas, Parathas, Puri/Pooris, Baturas and Naans.  Also, it can be served along with Pulaos, Jeera Rice or steamed Basmati Rice.


For detailed recipe on Homemade Rajma Masala Powder, Click here ...


Cuisine - Punjabi(North Indian)
Course - Side Dish
Difficulty - Medium
Serves - 3-4
Author - SM


Soaking Time - 8-10 Hours/Overnight
Preparation Time - 15-20 Minutes
Cooking Time - 20 - 30 Minutes

HOW TO COOK RAJMA MASALA

 

INGREDIENTS :

To Cook Rajma/Kidney Beans :

Rajma/Kidney Beans - 1 Cup
Water - 3-4 Cups
Tea Bags - 2 Nos.

For Rajma Masala :

Onions - 2 Nos(Big)
Ginger-Garlic Paste - 2 Tspn
Tomatoes - 2 Nos(Big)
Green Chillies - 4-5 Nos.
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 2-3 Tspn
Coriander Powder - 3 Tspn
Rajma Masala Powder - 2 Tspn
Curd/Yogurt - 1/2 Cup
Tamarind Paste - 1/2 Tspn(Optional)
Oil - 2-3 Tbspn
Salt - To Taste
Black Salt - a Pinch (Optional)
Sugar - 2 Tspn(Optional)

Spices :

Bay Leaf - 1 No.
Cinnamom(1" Stick) -  2 Nos.
Green Cardamom - 3-4 Pods
Black Cardamom - 3 Pods
Cloves - 3-4 Nos.
Star Anise -1 Flower

To Garnish :

Coriander Leaves - few
Kasuri Methi - 1/2 Tspn(Optional)

Serving Suggestion :

Finely Sliced Onions
Julienned Ginger Strips
A Drizzle of Lemon Juice
A blob of Butter

METHOD :

To Soak & Cook Rajma/Kidney Beans:

• Clean, Wash and Soak Rajma/Kidney Beans Overnight or for at least 8-10 hours.
• Alternatively can soak the Rajma/Kidney Beans in Boiling Water for 3-5 Hours.
• Once soaked, drain the water used for soaking.
• Add 3-4 Cups of Water to the Rajma/Kidney Beans along with 2 Tea Bags.
• Tea Bag infuses a dark tinge to the Rajma/Kidney Beans.
• Pressure cook on high flame for 2 whistles, reduce the flame and cook for other 4-5 whistles.
• Adjust the cooking time to suit your cooking preference.
• Rajma/Kidney Beans should be soft

For Rajma/Kidney Beans Masala :

• Grind Onions to a fine paste and keep it aside.
• Puree the Tomatoes and keep it aside.
• Heat Oil in a pan, splutter the spices mentioned under ' Spices' on a low flame until fragrant.
• Add Onion paste to the spluttered spices and saute it on a low flame until the raw flavour goes.
• Add Green Chillies and Ginger-Garlic Paste to the above and saute it on a low flame for few minutes.
• Pour in the Tomato Puree and cook until the mixture thickens.
• Add Turmeric Powder, Red Chilli Powder, Coriander Powder and give a quick stir.
• Add Rajma Masala powders to the above and mix well.
• Fry the above Masalas on a low flame and saute them until oil separates from the mix.
• Pour in the Curd/Yogurt and mix well.
• Add the cooked Rajma/Kidney Beans to the Masala Mix along with Salt and cook on a low flame for few minutes.
• Add Tamarind Paste to the Rajma Masala and mix well.
• Cook this on a low flame until Rajma Masala reaches the desired consistency.
• Finally, sprinkle Black Salt and Sugar to the Rajma Masala and give a quick stir(Optional).
• Garnish Rajma Masala with finely chopped Coriander Leaves & crushed Kasuri Methi.
• Serve it with julienned ginger strips, sliced Onion rings and a drizzle of Lemon Juice.
• Can also serve Rajma Masala topped with a blob of butter(Optional).
• Goes well with steamed Rice, Basmati Rice and rice dishes like Pulao, Jeera Rice, etc.,
• Serve Rajma Masala along with Batura, Puri, Parotta, Chapati, Paratha, Naan, Kulcha or any other Indian Bread of your choice.

NOTES :

• While cooking Rajma/Kidney Beans, discard the water used for soaking.
• Retain the water used for cooking, and use it to adjust the consistency of the curry.
• I have cooked Rajma/Kidney Beans in a pressure cooker, can also cook it in Sauce Pan.
• Adjust the cooking time accordingly.
• Adding Tamarind is purely optional, as the Tomatoes I get locally are not sour, I add tamarind to balance the taste.
• Sugar and Black Salt are optional ingredients, add if you prefer.
• Adjust the amount of spiciness to suit your spice level.
• Adjust the consistency of the Rajma Masala to your preference.

RAJMA MASALA POWDER

     Rajma Masala Powder is a wonderful combination of Spices with flavours accentuating from the Spices used in it with a mild note of tanginess from Amchur (Dry Mango Powder) and Soury -sweet taste from Anar Dhana(Dry Pomegranate Seeds Powder).  Freshly ground homemade Rajma Masala Powder is the soul of Rajma Masala. Perfectly cooked Rajma/Kidney Beans blend along with the masala mix and a rich & creamy based Rajma Masala curry. Do not limit the use of this Rajma Masala Powder to just prepare Rajma Masala, can try preparing a variety of Indian Subzis and Pulaos with this Spice Powder.

     Choose the fresh and good quality of whole spices for Rajma Masala Powder.  Perfectly mixed spices will yield the most flavourful Rajma Masala Powder. And the major factor to get the flavours as new as it is every time you use it,  store them in airtight containers kept away from heat, sunlight and moisture. If you get everything right, then it will stay good for months.


For more HOMEMADE SPICE POWDERS, Click here...


Cuisine - Punjabi (North Indian) 
Recipe Type - Spice Powder
Spice Level - Medium
Difficulty - Easy
Yields -3/4 Cup(approx)
Author: SM

Preparation Time - 5-10 Minutes
Cooking & Grinding - 5-10 Minutes

HOMEMADE RAJMA MASALA POWDER

RAJMA MASALA POWDER

INGREDIENTS :

For Rajma Masala Powder :

Dry Red Chillies - 10-12 Nos.
Coriander Seeds - 1/2 Cup
Cumin Seeds - 1 Tbspn
Carom(Ajwain) Seeds - 2 Tspn
Bay Leaves - 3 Nos.
Dry Ginger Powder -1 Tbspn
Black Cardamom - 5-6 Pods
Cloves - 6-8 Nos.
Mace - 3-4 Strands
Nutmeg - 1 No.
Dry Mango Powder (Amchur) - 3 Tbspn
Dry Pomegranate Seeds Powder(Anar Dhana) - 4 Tbspn

METHOD :

• Dry Roast the Dry Red Chillies in a pan until it fluffs-up and keep it aside.
• Dry Roast Coriander Seeds on a low flame until fragrant for about 5-7 minutes and keep it aside.
• Next, add Carom Seeds & Cumin Seeds into the pan and dry roast it on a low flame until the spices splutter.
• Remove it from the pan and keep it aside.
• Next add Bay Leaves, Cloves, Mace and Pomegranate Seeds into the pan and dry roast it on a low flame until the spices turn aromatic.
• Allow the dry roasted ingredients to cool down.
• Do not Roast Dry Ginger Powder, Dry Mango Powder & Nutmeg.
• Combine all the ingredients and grind it into a fine powder.
• Transfer the Rajma Masala Powder into a clean and dry airtight container.
• Store it in the refrigerator for longer shelf life.

NOTES :

• Can sundry the Spices before preparing the Rajma Masala Powder, but it is purely optional.
• Dry Roast the ingredients separately.
• Dry roast the spices on a very low flame.
• Care should be taken not to burn the ingredients which will totally spoil/alter the taste of the Masala.
• Do not dry roast Dry Ginger Powder, Dry Mango Powder & Nutmeg.
• Cool the ingredients before grinding it.

ROASTED CASHEW NUTS

     Roasted Cashew Nuts - Another Nut Recipe for my sweet little boy, who is a Nut Lover.  When it comes to snacking, my son has a special preference for Roasted Nuts.  If you are an ardent fan of Nuts then this Roasted Cashew Recipe is sure to nab you down.  I can never miss the Roasted Cashews they sell at Coimbatore Shree Annapoorna Gowrisankar.  Perfect snacks with a mild note of  Ghee and spices added into it. Roasting the Cashew Nut brings out a naturally rich flavour.
      I remember the good old days, we break open the whole Cashews with shells at our Grandmother's place.  The farm was full of Cashew Trees and when the season falls the trees will be loaded with the exotic smelling Cashew fruits in hues of Yellow, Orange & Red.  The whole place would be filled with a strong sweet smell of the fruit.  My Grandfather would warn us not to touch the fruit, as the resin in the fruit has Caustic substance which can blister the skin. He would carefully pluck few fruits, snap off the Nut/Seed which hangs at the ends of the Cashew Fruit and carry it back home.
     After snapping off the Nut/Seeds from the fruit, we get into the next process of breaking open the shell of the Nut.  The seed is surrounded by a double shell containing a caustic resin, a skin irritant. So strict orders would be given to us not to try opening it on our own, he would not even allow us to touch the Kernels.  He would create a pile of sand and cover the Cashew Nut Kernels inside the sand. Next, he creates an open fire with few twigs and woods over the pile of sand. The idea is to roast the Nuts in the fire.  In the meantime, we can hear popping-up sounds and a unique smell wafting out from the burning of Caustic Cashew Nut Oil.  The caustic oil is spurted out from the shells when heated and the sand will absorb most of the oil and also prevents the oil from spurting out. Once the Kernels are roasted, he will put off the fire and would carefully remove the Roasted Kernels with tongs from the burnt pile of sand.  Then he will break open the burnt Kernels with a wooden hammer, remove the Cashew Nuts from within and give it to us.  The scenarios with lingering memories of smell, taste and experience are quite afresh in my mind.
     Cashews can be roasted and served as a snack.   There are quite a number of way to get this recipe done.  Deep-fried, stir-fried, roasted/oven-roasted, baked and also you can get easy with the way it is seasoned. Apart from the basic roasted Cashew Nuts and you can also prepare Masala & Flour coated Cashews, Roasted with Honey/Sugar Syrup/powdered Sugar for a sweet version, Cashews roasted with herbs for an extra note of aroma in it, or simply add Salt and Spices to the Roasted Cashews.  Though Cashews are mostly roasted in a deep-fried/shallow fried(stir-fry) method, which yields perfectly crispy Cashew Nuts.  It can also be Oven Roasted or roasted over a skillet without Oil/Ghee for a completely healthy snack.
     I have given a few methods in which Roasted Cashews can be cooked.  Choose your preferred method and give a try to this guilt-free snacking item.

For more SNACKS & SAVOURIES, Click here...


Recipe - Snack
Spice Level - Low
Difficulty - Medium
Yields - 2 Cups
Author - SM

Preparation Time - 5 Minutes
Cooking Time - 10 - 15 Minutes

HOW TO MAKE ROASTED CASHEW NUTS

ROASTED CASHEW NUTS

Method 1: Stir-Fry

INGREDIENTS :

Salt - To Taste

METHOD :

• Heat Ghee in a Pan.
• Add Cashew Nuts and roast it on a low flame until well roasted.
• Roast the Cashew Nuts until it gets evenly coloured into light golden brown in colour.
• Line it up on clean Paper Towels and cool it down.
• Add Salt to the roasted Cashew Nuts and toss it well.
• Store it in an airtight container.

NOTES :

Can use Vegetable Oil/Margarine instead of Ghee.

Method 2: Deep-Fry

INGREDIENTS :

Cashew Nuts - 2 Cups

METHOD :

• Heat Oil in a Pan.
• Deep fry the Cashew Nuts on a medium-low flame until well roasted.
• Deep fry until Cashew Nuts gets evenly coloured into light golden brown in colour.
• Remove the fried Cashew Nuts with a slotted spoon and line it up on a Paper Towel.
• This will help absorb any excess oil from the fried Cashew Nuts.
• Allow the Cashew Nuts to cool down.
• Add Salt to the roasted Cashew Nuts and toss it well.
• Store it in an airtight container.

Method 3: Dry Roast in a Skillet/Pan

INGREDIENTS :

Cashew Nuts - 2 Cups
Salt - To Taste

METHOD :

• Heat the skillet/pan on a medium flame.
• Lower the flame and add the Cashewnut into the skillet/pan.
• Gently roast the Cashew Nuts on a low flame until well roasted.
• Roast the Cashew Nuts until it gets evenly coloured into light golden brown in colour.
• Switch off the flame and allow the Cashew Nuts to cool down.
• Add Salt to the roasted Cashew Nuts and give a quick toss.
• Store it in an airtight container.

Method 4: In an Oven

INGREDIENTS :

Cashew Nuts - 2 Cups
Salt - To Taste

METHOD :

• Preheat your oven to 180 °C(325°F).
• Spread the Cashew Nuts evenly on a large baking tray, preferably in a single layer.
• There is no need for greasing the tray.
• If needed, you can line the tray with a parchment paper.
•  Roast the cashews in the oven on the middle rack for about 3-5 Minutes. 
• After 5 minutes, remove the Cashew Nuts from the oven and give a quick stir.
• This helps in reducing the risk of burning.
• Return the tray to the Oven and roast the Cashew Nuts again for about 7-8 Minutes.
• Roast the Cashews until it is evenly roasted and turns into light golden brown in colour.
• Stir frequently at intervals.
• Once done remove the Cashew Nuts from Oven and allow it to cool.
• Add Salt to the roasted Cashew Nuts and give a quick toss.
• Store it in an airtight container.

NOTES:

• While Roasting the Cashew Nuts in an Oven, can toss it with a little bit of Oil.
• Can also spray Salt-water solution and allow it to dry before roasting it in the Oven.
• This way the Nuts get evenly coated with Salt.

ROASTED CASHEW NUTS

NOTES :

• Once the Cashew Nuts are well roasted it would release a strong pleasing aroma.
• Roast the Cashew Nuts until the Nuts are evenly roasted and change into light golden brown in colour.
• I have used whole Cashew Nuts in the recipe.
• Can also use Cashew Nuts pieces, instead. 
• Care should be taken while roasting the Nut, as Cashew tend to burn quickly.
• This is a basic Roasted Cashew Nut recipe with Salt.
• Can season the Roasted Cashew Nuts with preferred Spices like Red Chilli Powder, Chilli flakes, Pepper Powder, Chaat Masala, etc., and herbs like Curry Leaves, Rosemary, etc.,
• Sprinkle powdered Sugar for a sweet version of Roasted Cashews.
• Add the seasonings/sugar once the Cashew Nuts have cooled down.
• Once cooled down, transfer the Roasted Cashew Nuts into a clean airtight container.

HOMEMADE GINGER ALE RECIPE

     Ginger Ale - a totally refreshing and rejuvenating drink.  A simple recipe which is surprisingly easy to make at home.  Ginger Ale is nothing but a mixture of Ginger Syrup, Carbonated Water, Sweetener and with added flavours from Lemon/Orange.  Within no time you can get hold of one of the most refreshing drinks - Sweet, spicy and slightly tart with a citrusy note.
     Recently I have been fixing quite a number of Cocktails for my husband and the main reason was the Ginger Wine I brewed last year.  Within a few days, a whole batch got over.  I tried few Cocktails like Moscow Mule, Dragon Cocktail and few drinks like Ginger Ale, Honey & Lemon with Ginger Wine, Ice Tea, etc.,   I felt that Ginger Wine did total justice while I recreated it into Ginger Ale, as it gave a natural fizz with a kick.  But as usual I was worried about the alcoholic content when it's "my drink", so when I brewed the next batch I brewed a batch for just 3 days and omitted Dry Red Chillies in it. This Ginger Ale Recipe here is a combination of Homemade Ginger Wine which yields a naturally fermented and fizzy Ginger Ale. For a total non-alcoholic fix, I have also added a recipe of Ginger Ale with homemade Ginger Syrup.
     Ginger Ale is quite soothing and also it proves beneficial for digestive problems & ward of nausea.  All the more Ginger has been used in traditional medications for thousands of years.  Ayurveda and Traditional Chinese Medicine have been using Ginger for its immense therapeutical values.
     Once the Ginger Syrup/Ginger Wine is ready, what you have do is just mix it up with Club Soda/Carbonated Water, Sweeten it up with Sugar/Honey and add a note of Lemon/Orange which gives a nice kick to the drink and above all serve it cold. This Ginger Wine/Ginger Syrup can be converted into Cocktails/Mocktails or simply add it to your Iced Tea, Watermelon Juice, Lemon Juice, Green Apple Juice, Grape Juice, etc., for an extra zing.

Recipe Type - Drink
Difficulty - Easy
Author - SM


For more JUICES, DRINKS & SMOOTHIES, Click here...

HOW TO MAKE GINGER SYRUP/GINGER WINE FOR GINGER ALE

HOMEMADE GINGER ALE RECIPE

INGREDIENTS :

For Ginger Syrup :

Ginger - 2 Cups

Water - 4 Cups

Sugar - 1-11/2 Cups

Lemon Juice - of 2 Lemons.

METHOD :

How to make Ginger Syrup :

• Peel, clean and wash the Ginger.
• Gently crush the Ginger or coarsely grind it in a mixer/grinder/blender without water.
• Collect the crushed/ground ginger and mix it into the Water.
• Add Sugar and Lemon Juice to the above and mix well.
• Boil the Ginger Water mixture on a high flame for about 8-10 Minutes.
• Reduce the flame to medium-low and again boil it for another 5-10 Minutes.
• The mixture should have reduced to 3/4 of the total volume.
• Switch off the flame and allow the Ginger Syrup to cool down.
• Once cooled down, strain the Ginger Syrup.
• Store it in a clean & sterilized bottle in a refrigerator.
• Ginger Syrup stays good for about 5-7 days.

NOTES :

• Can substitute White Sugar with Brown Sugar or add an equal amount of White and Brown Sugar in Ginger Syrup.
• Brown Sugar gives an added colour to the Syrup.
• Can add herbs like Mint Leaves or Cinnamon/Clove to add an extra note of flavour in the syrup, but it is truly optional.

 

For Ginger Wine :

For a detailed recipe on GINGER WINE, Click here...

• Just brew it for 2-3 Days, if you are using it for making Ginger Ale.
• Can avoid adding Dry Red Chillies and Caramel while preparing the mix for Ginger Ale(which are preferred ingredients for Ginger Wine).
• Dry Chillies in the Ginger Wine add a spicy note to the drink it is added into.
• Caramel is added just to give colour and fullness to the Ginger Wine.

HOW TO MAKE GINGER ALE

HOMEMADE GINGER ALE RECIPE

INGREDIENTS :

For Ginger Ale :

Ginger Syrup/Ginger Wine  - 1/4 Cup
Soda/Carbonated Water - 1 Cup
Sugar/Honey - To Taste(Optional)
Lemon/Orange Juice

METHOD:

• Fill a tall Glass with Ice cubes.
• Pour 1/4 Cup of Ginger Syrup/Ginger Wine along with a Cup of Soda/Carbonated Water.
• Add your preferred sweetener and mix well.
• Add a dash of Lemon/Lime/Orange Juice and give a quick stir.
• Thoroughly mix the drink until fizzy.
• Serve Ginger Ale decorated with slivers of Ginger and a Lemon Slice.

 

NOTES :

• I have used Soda in this recipe.
• Can also use Carbonated Water or Sparkling Mineral Water while fixing Ginger Ale.
• I prefer adding unflavoured plain Soda for the recipe.  
• Carbonated drinks like Sprite, 7Up, etc., makes the drink Sweeter.
• Add preferred Sweeteners to sweeten up the drink.
• Can totally avoid adding any sweeteners as the Ginger Syrup/Ginger Wine has sweetness in it.
• Can serve Ginger Ale with few Fresh Mint Leaves for a minty flavour.