GINGER WINE

GINGER WINE

Ingredients

Ginger  - 250gm

Oranges – 1

Lemons – 2

Raisins – 200 gm

Dry red chillies - 8 to 10

Water – 2.5 L

Yeast – 1 tsp

Pectic enzyme – 1 tsp (optional)

Sugar – 1Kg

Method

Wash and dry the ginger. Chop it finely leaving the skin intact.

Zest the oranges and lemon. Keep aside. Juice the oranges and lemon and keep aside.

Boil the water along with the ginger, orange and lemon zest, sugar, raisins and dry red chillies. Boil this mix for close to an hour or till the mixture is reduced to half.

Once reduced, take the pan off the flame. Add the juices and keep aside to cool.

When the ginger juice has cooled to a “just warm” stage, add the yeast and pectic enzyme. Cool completely.

Pour it into a bharni or any large plastic/ glass/ ceramic container. Keep covered for 10 days, stirring every day.

Strain the mixture, discard the solids and keep the wine covered in a dark area for another 20 days.

Now bottle the wine by straining it carefully. The sediments at the bottom of the bharni  should be discarded.

It might take a while for the haze to disappear. Don’t worry. After a month strain the wine into another bottle. By then the wine should have cleared and ready to drink.

Enjoy..!!

CARDAMOM CHICKEN

CARDAMOM CHICKEN

INGREDIENTS

Boneless Chicken diced into cubes

4-5 chopped garlic cloves, chopped

Finely chopped ginger

2 green chilies slit

Chopped coriander leaves

2 onions  diced

3-4  tbsp ghee

2 tsp turmeric

10 – 12 cardamom pods

2 tsp garam masala

2 cumin powder

1 tsp fenugreek powder

4 cloves

1 inch cinnamon stick

3 or 4 ripe tomatoes sliced

100 ml double cream

200 ml of chicken stock

 METHOD

1. Add about 2 Tbsp of oil in a pan, add the chicken pieces and cook until brown. Keep aside once done.

2. Blend the garlic, ginger, chillies and coriander into a fine paste.

3. Heat the  ghee in a pan and fry the onions until they turn golden brown. Add the ginger-garlic paste and cook for a further 5-7 mins.

4. Add the turmeric, cumin, garam masala, fenugreek and cook until fragrant.

5. Add the cinnamon, cloves, cardamom and tomatoes. Add salt to taste

6. Add the chicken stock to the mixture and bring to boil.

7. Add the cooked chicken to the pan and cook until the gravy reduces.

8. Just before removing from the flame, stir in the cream.

9. Garnish with coriander leaves.

Note:- can substitute ghee with vegetable oil.