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    When I made Pear Halwa, I wanted to make Halwa with Apples too.  Though I had given a try making Apple Halwa during my early years of cooking, I had never given a second thought of perfecting it or trying it out again.  Recently I have been trying out new recipes out of Apples that I have landed upon making an all new Apple Sago Payasam and Apple Halwa out of it.  Even our New Year Dessert turned out to be Apple Pie.  And have brewed a batch of Apple Wine too.  These recipes are new at home and are my experimental versions, perfected out.

    I followed the same method as for Kasi Halwa(Poosanikkai Halwa) for this Apple Halwa recipe. It is such an easy recipe and you would need just 3 ingredients, Apple, Sugar & Ghee.  Other ingredients are optional, but I insist you to add them. So adding a bit of Cardamom Powder gives you a wonderfully flavoured and garnishing it with an extra bit of slivered Almonds & Cashew nuts fried in ghee which gives a whole lot of crunchy texture in every bite. I have not added Milk/Mawa in this recipe. If you love the aroma of Cinnamon & Nutmeg in Apple recipes, then you can even add them in this Apple Halwa.  You have no strict rules while making this Halwa. Apples with its unique taste & the roasted slivered Nuts add texture to this Halwa. 

 

 

 


 

 

    Just one thing to remember - Use the grated Apples immediately.  Otherwise, it tends to get oxidized & the colour of the Halwa may turn dark. No need of squeezing out any extra water in it. Add the grated Apples into the Ghee and cook it on a low flame until it turns soft &tender. Let the mixture be dry before adding sugar & flavourings into it. And when it comes to Sugar, I have added 1/4 Cup of Sugar for 2 Cups of Apple. If you are using a sweet variety, I suggest you to adjust it accordingly.

 

     Apple Halwa is an easy recipe which can be made with minutes.  When you have a sweet craving or want a simple dessert for a party, this Apple Halwa comes out to be  handy.  You can also serve it as a Naivedhyam or Prasadham too.


 

 For more INDIAN SWEETS, Click here...

 

 Cuisine - Indian

 Recipe Type - Sweet

 Difficulty - Medium

 Serves - 2-3

 Author - SM  

 

 Preparation Time - 15 -20 Minutes.

 Cooking Time - 20-30 Minutes.

 

 

 For more DIWALI RECIPES, Click here...

 

 

 

HOW TO COOK APPLE HALWA 






INGREDIENTS:

 

For Apple Halwa:

 

Ghee - 3-4 Tbspns

Cashew Nuts - 10 Nos.

Almonds - 10 Nos. 

Apple - 2 Cups

Sugar - 1/4 Cup

Cardamom - 2-3 Pods

Saffron - few Strands

Yellow Food Colouring - few Drops(Optional)

 Salt - a Pinch

 

 

METHOD:

 

Preparation:

 

  • Grind Cardamoms along with few teaspoons of sugar into a fine powder and keep it aside.
  • Soak Saffron strands in few teaspoons of warm water.
  • Sliver the Nuts and keep them aside. 
  • Wash, peel & core the Apples & then cut them into halves.
  • Remove the Seeds.
  • Grate the Apples using a grater.
  • Use the grated Apples immediately. 

 


 

For Apples Halwa:

 

  • Heat 3 Tbspn of Ghee in a heavy-bottomed pan, roast the slivered, Almonds & Cashew Nuts.
  • Add the grated Apples and cook on a medium-low flame for a few minutes.
  • Cook the Apples until it turns soft & tender.
  • Cook until the Apples turn dry and there is no water.
  • Now add the sugar along with Saffron soaked Water, Cardamom Powder and give a quick stir.
  • Add a few drops of yellow food colouring and mix well.
  • Cook this on a low flame for about 5-7 Minutes.
  • At this stage, Apple Halwa starts to bubble up.
  • Now add a Tablespoon of Ghee and give a quick stir.
  • Cook this on a low flame for another 5-7 Minutes.
  • Add a pinch of salt and the remaining Ghee to the Halwa and mix well.
  • When the Ghee starts to separate & the Apple Halwa begins to leave the sides of the pan, switch off the fire. 
  • Serve Apple Halwa hot or at room temperature.
  • Can keep it refrigerated.  
  • Lasts up to a week when refrigerated. 
  • The texture of the Halwa remains the same even when refrigerated.






NOTES:

 

  • I have used Red Royal Gala Apples in this recipe.  Can prepare the same recipe with Green Apples too.  
  • Adjust the amount of Sugar to suit the variety of Apple.
  • Grate the Apples evenly, which would facilitate even cooking.
  • Once the Apples are grated, use it immediately.
  • Otherwise, the Apples may tend to get oxidized.
  • There is no need to squeeze the extra water out of the Apples.
  • It helps the Apples to get cooked well.
  • Saute the grated Apples and cook it along with the water until it turns soft, cooked and there is no more water content, before adding the sugar. 
  • Some recipes call for adding Milk in the recipe.
  • Can use 1/4 Cup of Milk and cook for an extra bit of time until the mixture turns dry before adding the sugar.
  • Perfectly cooked Apples gives a perfect texture to the Halwa.
  • Adjust the amount of sugar to suit your sweet tooth.
  • I have flavoured the Halwa with Cardamom Powder.
  • Adding a bit of extra Ghee will give a rich texture to the Apple Halwa.
  • Adding Saffron is purely optional.
  • Adding artificial food colouring is purely optional.
  • I have added a few drops of yellow food colouring to the Apple Halwa. Can use orange/green food colouring too.
  • Adding a pinch of salt to the Halwa is purely optional, but it helps to balance the overall taste of the dessert.

 

PONGAL RECIPES
THINAI PONGAL - FOXTAIL MILLET PONGAL

    The arrival of January reminds me of the Pongal Season. When you say Pongal, it is both the Harvest Festival celebrated in Tamil Nadu & it is also a Dish. The Festival & the dish commemorates each other. When we say Pongal cooked for the harvest festival, then it is mostly the Sarkkarai Pongal or the Sweet version, where Rice & Moong Dhal is cooked & then sweetened with Jaggery, flavoured with cardamom and garnished with Nuts & Raisins fried in Ghee. 

 

    Once my husband's colleague asked, is there anything at all as a Savoury Pongal? But a savoury version of the same exists which is a popular South Indian Tiffin item - the one & only "Ven Pongal alias Khara Pongal". Commonly served in most of the restaurants and it is also one common dish served as a breakfast item during functions & weddings. Though the ingredients remains the same as for a Sweet Pongal, the savoury version that is Ven Pongal is seasoned with mild spices like Pepper & Cumin seeds and cooked with a copious amount of Ghee. A good dose of Ven Pongal or Khara Pongal for breakfast is good enough to doze you off. My son used to say it is as "Potha Potha Pongal", maybe a kid's words for the heaviness and dizziness it creates. I mostly cook Ven Pongal for dinner, and hence the dizzy effect does not give much of a trouble. But trust me it is a comfort food, mild to your stomach & a distant relative of North Indian Khichdi.  

 

    This Ven Pongal recipe is a twist given to the traditional Pongal where Millets are used instead of Rice. I have used Thinai or the Foxtail Millet in this recipe. The cooking method remains the same, with just a mild adjustment in Millet Water ratio. I felt that Pongal made with Millets turned out to be softer with a perfect melt in the mouth like texture. It was tastier than the Rice version, and obviously, a healthier version as Millets are rich in Fibre.

  

    You can make this Millet Pongal with any type of Millets(Siru Dhaniyam) like Kodo Millet(Varagu Arisi), Little Millet(Samai), Barnyard Millet(Kuthiraivali). I have cooked this Millet Pongal in a Pressure Cooker. Thinai Water Ratio is 1:3 for this Millet Pongal, and the ratio remains the same for Moong Dhal. And I substitute 1/2 Cup of Water with Milk which yields you with a softer Pongal and yah, don't forget to add an extra bit of Ghee. Can follow the same ratio for Little Millet(Samai) & Barnyard Millet(Kuthiraivali) too. These Millets are nutritious & it is truly a comfort dish that is so easy to make, healthy and can eat it for any meal of the day.  


For more TIFFIN ITEMS, Click here...


Cuisine - South Indian
Course - Main Course
Difficulty - Easy
Serves - 2-3
Author - SM

Preparation Time - 15-20 Minutes
Cooking Time - 20 - 30 Minutes


For more PONGAL RECIPES, Click here...
 

HOW TO COOK THINAI PONGAL - FOXTAIL MILLET PONGAL 

PONGAL RECIPES
THINAI PONGAL - FOXTAIL MILLET PONGAL

 

INGREDIENTS:

For Thinai Pongal:

Thinai(Foxtail Millet) -3/4 Cup
Yellow Moong Dhal - 1/2 Cup
Water - 3 1/4 Cup
Milk - 1/2 Cup
Salt - To Taste

 

For Tempering:

Cashew nuts - 10 Nos.
Peppercorns - 1 Teaspoon
Cumin Seeds / Jeera - 11/2 Teaspoons
Green Chillies - 3 Nos.
Ginger - a Small Piece
Curry Leaves - 2 Sprigs
Ghee - 3 Tablespoons

METHOD:

  • Dry Roast Moong Dhal on a low flame for about 5 minutes until the colour changes slightly and it turns fragrant. (Do not over roast the Dhal).
  • Wash Moong dhal & Thinai(Foxtail Millet) for at least 3-4 times or until water runs clear.
    Drain any excess water from it.
  • Pour in 31/4 Cups of Water & 1/2 a Cup of Milk to Thinai (Foxtail Millet) and Moong Dhal.
    Pressure Cook on a high flame for a whistle.
  • Lower the flame and cook for another 2 whistles and switch off the flame.
  • Once the pressure is released, open the lid. 
  • Then slightly mash the cooked Thinai (Foxtail Millet) and Moong Dhal.
  • Heat ghee in a pan, fry Cashew nuts in it, splutter Cumin seeds, whole Peppercorns and give a quick stir.
  • Cumin seeds should not burn, so immediately add Green Chillies, finely chopped Ginger and Curry Leaves and give a quick stir.
  • Add the cooked Thinai (Foxtail Millet) and Moong Dhal to the above and mix gently until all the ingredients are well incorporated.
  • Can add 2-3 tspns of extra ghee to this Millet Ven Pongal/Khara Pongal at this stage, if preferred.
    Switch off the flame.
  • Can serve Thinai(Foxtail Millet) Pongal hot with Sambar, Puli Kolambu, Khara Kolambu or any Chutney of your choice.
PONGAL RECIPES
THINAI PONGAL - FOXTAIL MILLET PONGAL

NOTES:

  • Dry roasting the Moong Dhal enhances its aroma and gives an even texture while cooking.
  • Dry roast the dhal on a very low flame. Do not to burn the dhal.
  • Can crush pepper and cumin seeds slightly, which would enhance the flavour. 
  • Crushing the spices is a good idea if you do not like to bite into whole peppercorns.
  • Fry the Cumin Seeds on a very low flame. It shouldn't splutter or burn, which will alter the taste of the Millet Pongal. 
  • Temper all the ingredients on a very low flame.
  • Can cook the same recipe with Little Millet(Samai) & Barnyard Millet(Kuthiraivali) too. 
  • Thinai Water Ratio is 1:3 for this Millet Pongal, and the ratio remains the same for Moong Dhal. 
  • And I substitute 1/2 Cup of Water with Milk which yields you with a softer Pongal.
  • Can use the same ratio for Little Millet(Samai) & Barnyard Millet(Kuthiraivali) too.
  • We need the Millets and dhal to be well cooked(slightly mushy) for Pongal.
  • Adding extra ghee is strictly optional. 



 

MILLETS
RAGI/FINGER MILLET IDLI


   I have grown up eating Idli & Dosa more than Puttu & Appam. Maybe a fringe benefit being a Malayali & living in Tamilnadu for nearly half a decade has made our parents cook more or less in a Tamil style. When it comes to Idli & Dosa, it is the simple straightforward ones made with Rice & Urad Dhal. My Mom ventured into making Adai Dosai, which she had learnt from our neighbours, & it was a new recipe at home then. I slightly pondered out & tried Rava Idli, Rava Dosa & gradually tried hands with new Dosa varieties like Kal Dosai, Tomato Dosai, Ilaneer Dosai etc. But all these years it has never occurred that we could make Idli & Dosa with Millets.

 

   Trying my hands with these Millets and converting it into Idli & Dosa has become a new craze. So, when I tried Ragi Dosa with whole Ragi/Finger Millets and got it as perfect as we prefer - crispy & thin Ragi Dosas, my next trial went out with Ragi Idli. To my awe, Idlis were far more, softer than I imagined and it had a wonderful airy texture in it. So this Ragi Idli recipe is the one from scratch, made by grinding Ragi & Urad Dhal, like how you grind for a normal Idli but substituting Ragi with Rice. Even some recipes call for adding Idli Rice along with other ingredients. But this Ragi Idli Recipe uses just Ragi/Finger Millet & Urad Dhal.

 

   And when it comes to soaking, you don't require much time for this batter. If you are planning to make this Ragi Idli/Dosa for Dinner, you can soak it up first thing in the morning. It is enough to soak the ingredients for a couple of hours. Normally, it's enough to soak the ingredients for 3 hours. But I prefer to soak it for at least 6 hours or overnight. Soaking also facilitates in proper fermentation of the batter.

 

   While grinding the batter for RAGI IDLI, I would suggest you to grind it in a GRINDER. Batter ground in a wet grinder yields you with a fluffy & thick batter and also helps in the fermentation process. If you do not have a Grinder or if you are grinding a small batch then no worries, go ahead and grind it in a Mixie/blender.

   

    Whereas, if you are grinding the Ragi Idli Batter in a Mixie(Blender) then remember to follow these tips for soft & fluffy Ragi Idlis:

 

  • Use about 4 Tspns of Cooked Rice along with other ingredients.
  • Use Cold(ice) Water to grind the Ragi Idli Batter.

   

    And make sure that you do not add too much water while grinding. We need a thick batter so that the batter ferments well and we get perfect Ragi Idlis. Leave the ragi idli batter aside to ferment for about 6-8 hours/overnight and there you go with a foamy textured batter ready for breakfast/dinner.


    The climatic condition in the region I live though tropical and hot doesn't felicitate fermentation process. So I usually add Salt to Idli/Dosa/Appam Batter just before making Idli/Dosas. Add Salt & thoroughly mix the batter before making Ragi Idli. Can dilute the batter slightly and can make crispy Ragi Dosas out of it. This is an easy recipe, and the same batter can be used to make both Ragi Idli, dilute a bit and make Ragi Dosa out of it. Serve these soft & fluffy Ragi Idli with your choice of Chutneys, Sambar or any other Curry of your choice.




For more TIFFIN ITEMS, Click here...


Cuisine - South Indian
Course - Main Course
Recipe Type - Idli
Difficulty - Medium
Serves - 3-4
Author - SM   

Preparation Time - 15-20 Minutes
Soaking Time - 3-4 Hours
Fermenting Time - 6-8 Hours/Overnight
Cooking Time - 20 - 30 Minutes


For more RECIPES WITH RAGI/FINGER MILLET, Click here...


 HOW TO COOK RAGI IDLI - FINGER MILLET IDLI

MILLETS
RAGI/FINGER MILLET IDLI


INGREDIENTS:

For Ragi/Finger Millet Idli Batter :

Ragi/Finger Millet - 2 Cups
Blackgram Dhal/Urad Dhal - 1/2 Cup
Fenugreek Seeds - 2 Tspn
Cooked Rice - 4 Tspn(for Blender/Mixie Method)
Salt - To Taste
 

METHOD:

GRINDING THE RAGI/FINGER MILLET IDLI BATTER IN A WET GRINDER:

  • Clean, & Wash Ragi/Finger Millet 2-3 times or until water runs clear.
  • It may contain dust & small particles, make sure to remove them. 
  • Clean & Wash Blackgram Dhal/Urad Dhal 2-3 times or until water runs clear.
  • Soak Ragi/Finger Millet with enough water separately.  
  • Soak Urad Dhal along with Fenugreek Seeds separately for about 2-3 Hours. 
  • Once soaked, drain and discard the water used for soaking the ingredients. 
  • First, grind the soaked Urad Dhal & Fenugreek Seeds in a Grinder, adding very little water at intervals.
  • Once the Urad Dhal turns fluffy and is ground into a fine paste, remove it and keep it aside.
  • Grind the Ragi/Finger Millet in a Grinder adding enough water at intervals. 
  • Grind it into a smooth & thick batter. Pour the ground Ragi paste to the Urad Dhal and mix it thoroughly.
  • Leave it aside & Allow the batter to ferment for about 6-8 hours/overnight.
  • Once the batter has fermented, add salt and give a thorough mix.
  • The fermented batter would have increased in volume and would have a foamy texture.


 

  GRINDING THE RAGI/FINGER MILLET IDLI BATTER IN A MIXIE/BLENDER:

MILLETS
RAGI DOSA - FINGER MILLET IDLI BATTER

  

  • Clean, & wash Ragi/Finger Millet 2-3 times or until water runs clear.
  • It may contain dust & small particles, make sure to remove them. 
  • Clean & wash Blackgram Dhal/Urad Dhal 2-3 times or until water runs clear.
  • Soak Ragi/Finger Millet with enough water separately.  
  • Soak Urad Dhal along with Fenugreek Seeds separately for about 2-3 Hours. 
  • Once soaked, drain and discard the water used for soaking the ingredients. 
  • First, grind the soaked Urad Dhal & the Fenugreek Seeds in a Grinder, adding very little water at intervals.
  • Use ice-cold water at intervals to grind the batter.
  • Once the Urad Dhal turns fluffy and is ground into a fine paste, remove it and keep it aside.
  • Grind the Ragi/Finger Millet along with cooked Rice adding enough water at intervals. 
  • Grind it into a smooth & thick batter.
  • Pour the ground Ragi paste to the Urad Dhal and mix it thoroughly with your hands.
  • Leave it aside & allow the batter to ferment for about 6-8 hours/overnight.
  • Once the batter has fermented, add salt and give a thorough mix.
  • The fermented batter would have increased in volume and would have a foamy texture.

 


MILLETS
RAGI IDLI - FINGER MILLET IDLI (FERMENTED BATTER)

How to Cook Ragi/Finger Millet Idli

MILLETS
RAGI/FINGER MILLET IDLI

 

  • Pour some water into the Idli Vessel/Steamer. Cover & Boil the water in Medium-high flame.
  • Grease the Idli moulds. (Some lay Muslin cloths over the Idli Moulds)
  • Pour a ladle full of Ragi Idli batter into each mould. Follow suit with the rest of the Idli Plate/Moulds.
  • Carefully place the Idli Moulds into the Idli Vessel and cover it tightly with the lid.
  • Steam cook the Ragi Idlis for about 4-5 Minutes on a High flame, reduce the heat to medium-low and cook for another 3-5 Minutes. 
  • Do not overcook the Ragi/Finger Millet Idlis.
  • The right time to remove the Ragi Idli is when the steam emanates a wonderful aroma of steamed Idlis. 
  • Remove the Idli Moulds from the Idli Vessel/steamer and leave it aside for a few minutes.
  • Do not remove the Ragi Idlis from the Idli moulds immediately, they would be sticky.
  • Once the Ragi Idlis slightly cooled down, gently dip a spoon in cold water and carefully remove the Idlis from the mould.
  • Serve Ragi Idlis hot with Sambar or any Chutney of your choice. 
  • Ragi/Finger Millet Idli goes well with Coconut Chutneys, Allam Pachadi(Ginger Chutney) Groundnut Chutney etc.,
For a detailed recipe on HOW TO MAKE RAGI DOSA, Click here...

 

NOTES:


  • Grind it into a smooth & thick batter.
  • Can dilute the same batter and make Ragi Dosas out of it. 
  • Adding Salt at the initial stage slows down the fermentation process, so I usually add it before making Idlis/Dosas. 
  • Adjust according to the climatic condition of the region you live in.
  • If you have any leftover batter, leave it in the refrigerator.
  • Use the batter within two days. 
  • For a healthier choice, can sprout the Ragi/Finger Millets and then grind it into a batter.

 

   

HOMEMADE WINE RECIPES

HOMEMADE WINES


    As & how I got busy this year, is a big question and rather with a feeling that I was equally a bit lethargic & all the more occupied with overall twists & turns going around. Making a new wine each year and toasting it for Christmas & New Year had been a routine at home for years & this year I skipped it. One reason is laziness and the other one was that a whole lot of Homemade Wines right from Raisin Wine, Grape Wine, Banana Wine, Ginger Wine are lying in my pantry. Some bottled and matured over the years, new bottles lined up with fresh brew as & when each wine gets over. As I am writing this post( just as the year 2020 is nearing to its last day), I had started to brew a batch of Apple Wine & sure it is going to be ready for next year. I love well-matured Wines, so I can wait with patience even for a couple of years.

 

    It seems as though when we think of winemaking, we think of grapes. But what about wines made from fruits other than grapes? When winemaking at home became a hobby around the world, it has become very easy for the individual home winemakers to make wines from affordable fresh fruits of the garden variety. Not only fruits, but the truth is also that wine can be made of a wide variety of Flowers or… even Honey. But the fact that a Honey Wine needed for at the least, a minimum of 10 years of the maturing period made me wince a bit. I am not sure whether I had that much patience or life span, as a matter of fact, to wait for it. At this point, I would like to say, don’t equate these wines to back-shed hooches. If perfectly brewed, these homemade Wines turn out to be tremendously tasty and can even rival the complexity of a Chardonnay or a Merlot.

 

    I think, it is very unlikely to find these special wines in any of the liquor stores as a matter of fact. But no one stops you from brewing your own wine varieties. So, with the current collection of 5 delicious homemade wines, I am sure that you will certainly be able to find perfect homemade wine recipes for your taste. Have quite a few Wine Recipes in mind, Pineapple Wine, Pineapple Peel Wine, Orange Wine, Dates Wines...to name a few.  I am sure it would take years for me to perfect it and post all these Wines in my blog.

 

HOMEMADE WINE RECIPES

HOMEMADE WINES


 

 

    When talking about Homemade Wines, Grape Wine had been a default Wine made by my MIL, her mother & family. It had become a family tradition to brew a "Grape Wine alias Munthiri Wine" when there is a call for a festival or a function at home. My MIL had brewed a fresh batch of Beetroot Wine this year and yet to try that too. Years back, when I got a classic recipe collection of 100 Wines, made me try a few other variations and I am still trying out new homemade Wines from the collection. 

 

    Homemade Grape Wine & Rich Fruit Cake is a default when it comes to a family function or a festival in our family. So always they brew Wines far ahead of a celebration. But instances of celebrations pop out suddenly & time becomes a constraint. Then, I have seen the ladies running helter-skelter when the proposed Wine had not matured or didn't taste as expected. To blurt out the fact, just the day before my SIL's engagement, my MIL & her sister trios found that the Wine had not matured and didn't have the required peppiness in it. The solutions or at least to make it up to taste like wine rather than a Grape Juice was falling out of nowhere that the suggestions to add Coca Cola to Brandy lined up the suit. I was awestruck by the ideas that I moved out of the place not wanting to be an accomplice for the crime. Finally & to my relief, I found that they had sourced out Grape Wines from Diana Aunty who is popular for her homemade wines in our circle. So are the stories behind all homemade wines.  

 

    When you have ample of time & patience and if you can plan it ahead, then Homemade Wines are the best when you are toasting a Family Party. All the more you can even store it for a long time. Matured Wines have a longer shelf life. So here are a few Homemade Wines from my repertoire and sure you can see a few more in the coming years. All of these Homemade Wines use simple Wine Making technique even a beginner can follow and all the more you wouldn't require any special equipment or utensils for the purpose. 

 

    Also, I couldn't source Campden Tablets and have been sterilizing the water & the Jars perfectly for winemaking & storing purposes. If you can get hold of Campden Tablets, don’t forget to add a few Campden tablets to all the recipes. These are used as water sterilizer, just drop a couple of crushed tablets into the water, and you’re good to go.

 

    So here I am with a few of my best homemade Wines repeatedly made and stored for years at home. And let's raise the glass and toast for the New Year, for a new beginning and a more auspicious 2021. Any excuse is good enough when it comes to drinking wine. 

 

     So, let's enjoy making Wines at home & Let's enjoy our own wines with pride.

   

     Now enjoy the list!

 

 

HOMEMADE WINE RECIPES

 
HOMEMADE WINE RECIPES
HOMEMADE WINES

  • Grape Wine

  • Raisin Wine

  • Banana Wine

  • Ginger Wine

  • Ginger Ale


Grape Wine: The Most Popular Wine

 

HOMEMADE WINES
GRAPE WINE

 

    Grape wine is famous. It is loved all over the world and can be literally found anywhere! 

It seems as though when we think of home winemaking, we think of grapes. Walk into your local liquor store. The racks are filled with countless wines produced from Pinot Noir, Zinfandel, Cabernet and other notable grapes.

 

    So why should you brew your own? Well… just for the fun of it! Whether the grapes come from the local vineyard or your own backyard, you can make impressive grape wines with remarkable flavour, body and character – tremendous homemade wines that are worthy of recognition by friends and family. And above all, you can create these bottles of wine for a fraction of what they would cost you at the store. 

 

Raisin Wine: Delicious and Versatile

 

    

HOMEMADE WINES

RAISIN WINE

  

    A very simple recipe for an old-fashioned wine made out of Raisins. The better the raisin, the better the wine! In the making of fruit wines, raisins are often used to add body to the wine. Dark Raisins will make a dark, somewhat brownish wine. White or golden raisins will make white or golden wine. This is a simple Raisin Wine recipe with simple home-made winemaking technique, but the results are really awesome.

 

This the best wine I have ever made.

 


Banana Wine: A Drink that will Surprise Everyone

 

HOMEMADE WINES

BANANA WINE


    We know it might sound odd, but banana wine exists. And it is delicious. Surprise your guests with this homemade Banana Wine recipe. Banana winemaking is no more difficult than making wines from Grapes. The basic process is the same, given to the same aspects as when preparing Grape Wine. But patience is much appreciated while brewing this wonderful homemade Banana Wine, as it takes a bit of a long time to get a clear looking Wine.

 


Ginger Wine: Easy to Make, Easier to Drink

 

    

HOMEMADE WINES

GINGER WINE


  

    Ginger Wine is something quite warming, with a wonderful aroma, soothing and satisfying flavour. Fresh Ginger Roots give a wonderful aroma to the Wine along with a note of Spiciness from the dry chillies added to the Wine. Some recipes even call for adding Raisins and Yeast, but this ginger Recipe is prepared without adding Yeast. Also adding Caramelized Sugar to the Ginger Wine gives a fullness with a slight bitter note and yields a wonderful colour to the Wine.

 

 

 

Ginger Ale: Not so much of a Wine

 

HOMEMADE WINES
GINGER ALE


 

    Though not a Wine, this Ginger Ale Recipe 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. A 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 it has 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.

 


HOMEMADE WINE RECIPES
HOMEMADE WINES


These are a few of my best Homemade Wines repeatedly made and stored for years at home. And let's raise the glass and toast for the New Year, for a new beginning and a more auspicious 2021. Any excuse is good enough when it comes to drinking wine, especially HOMEMADE WINES!!!

 

    

     So, let's enjoy making Wines at home 

                                & 

     Let's enjoy our own wines with pride.


 

Wishing You all a HAPPY NEW YEAR 2021!!!

 

  

 SM


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Essence of Life - Food is all about daily cooking with a simple sense of taste and health. It is all about food. Not a day goes by without eating for most of us, so what we eat matters on the whole. Food in the mode of goodness increases the duration of life, purifies one's existence, and gives strength, health, happiness, and satisfaction. Above all ingredients, the most vital one in my kitchen is love.

Sm @ Essence of Life - Food

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AROUND THE WORLD BAKING BEVERAGES BIRIYANI & PULAO BREAKFAST CURRIES DESSERTS FROM GODS OWN COUNTRY From My Family's Kitchen - Heirloom Recipes GLOSSARY HOW TO... KERALA PALAHARAM KONGU CUISINE KUIH MUIH MALAYSIAN CUISINE MIDDLE EASTERN CUISINE Manvasanai - Flavours from Tamil Soil PICKLES RICE DISHES ROTIS SADHYA SNACKS & SAVOURIES SOUPS SPICE POWDERS TIFFIN ITEMS VIRUNDHU WINES eBook
Ebook - What I Cook - For Onam

Ebook - “What I Cook - For Onam”

Amazon.com/dp/B0CGPVY6J3

Indulge in Kerala’s Culinary Heritage: Traditional Onam Sadhya Recipes, with Expert Serving Tips! Celebrate Onam the authentic way! Discover 25 timeless Kerala Sadya recipes in my ebook. From avial to payasam, bring home the flavours of tradition. Available now on Amazon!

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