3.5 kilos of Beetroot
2.75 Kilos of White Sugar
9 litres of Water
25 gms Active Yeast
Earthern Jar or Plastic Bucket with airtight lid (20 litres capacity)
2 Lemons (peel or grate the skin), Juice of lemon
25 gms of ginger (sliced fine), 16 cloves
Muslin cloth or thin cotton cloth for straining the wine.
Cut the top and bottom part of the beetroot. Wash and peel the beetroots. Grate the beetroots using a hand grater or electric grater. In a big vessel (can use two vessels), add the grated beetroot, ginger, lemon peel, water and boil. Simmer and cook till the beetroot is cooked (becomes light in colour).
Strain through Muslin or thin cotton cloth. Add sugar, lime juice and cloves. Stir and allow to cool. Reserve the pulp to make beetroot halwa. Transfer the beetroot Juice/Water mixture to the Jar or Plastic Bucket. Add the yeast (in a small bowl of luke warm water, add the yeast and a spoon of sugar, when it rises add). Stir well and then close the lid. Close with airtight lid and keep for 21 days. The quantity should not be more than 75% of the container.
After 2 days open, strain and keep for another 20 days. After 20 days, strain the mixture and then bottle it. Leave a gap of 2 inches from the cap of the bottle, to allow for any further fermentation process. If you want you can pour the beetroot wine back into the jar or plastic container for another week, before you bottle it.
Enjoy. You should get around 9 to 10 bottles of Beetroot Wine.
15 Turmeric Leaves
2 cups of boiled rice or ponni rice. Washed and soaked in water overnight.
½ tsp Cardamom Powder
1 pinch nutmeg powder
Grind the rice with little salt in little water to form thick batter. Make a mixture of scraped coconut and jaggery (to taste). Add cardamom powder and nutmeg powder to mixture and keep aside. Apply the paste to a leaf (face of the leaf) very thinly. Leave 1 cm at the sides dry. Place a little of the mixture along the spine of the leaf. Fold the leaf and keep aside. Repeat this to all the leaves
Heat up a steamer or tondoor (with water in the bottom section). Place the rolls in the top section and steam for 30 minutes. Remove and allow to cool. Peel and enjoy the rice cakes.
6 Allu or Colococia Leaves
2 Cups of boiled or ponni rice
1/4 cup raw rice
2 tblsp Urid Dhal (black gram)
Wash and Soak the rice and dhal in water for 6 hours
5 Red Chillies
½ tsp Turmeric Powder
1 tsp Cumin Seeds
A small ball Tamarind
1.5 tsp Salt
At the back of the leaves, cut the thick remaining stalk and spine of the leaf. Roll and cut fine into thin shreds.
Drain the soaked rice and dhal. Grind along with chillies, turmeric powder, cumin seeds, tamarind, salt and water to form a thick batter. Add to the cut Allu leaves and mix well. Place some quantity on a baking paper or banana leaves and fold the sides to form thick cakes. Make as many as you can.
Heat up a steamer or tondoor (with water in the bottom section). Place the rolls in the top section and steam for 60 minutes. Remove and allow to cool. Use to either fry them or can add to mutton or chicken curry.
Fried: Once it has cooled cut a cake into thick slices. Make a paste of salt, chilli powder, turmeric, vinegar and water (Salt and Chilli Paste- see my video on youtube). Apply lightly to the sliced pieces and shallow fry on each side to get crisp Patrade Slices.
1 Cup Semolina or Rava or Soji (Medium to Coarse)
Few Cashewnuts (10)
Few Raisins or Sultanas (10)
2 Cardamom Pods
1 Cup Milk
1 Cup Water
Ghee or Clarified Butter
1 Cup Sugar
½ tsp Orange Colour
Saffron (few strings) to add to milk
2 Tblsp Oil
In a deep bottom pan, heat and add 2 tablespoon oil. When hot lightly fry the cashew nuts and remove. Then fry the raisins till they puff up and remove.
Fry the cardamom and cloves for 30 sec and then add Semolina and fry on very low flame. Fry for about 5 mins continuously stirring so that it does not burn. Fry till slightly brown. Add sugar and continue stirring for a minute or two. Add saffron to milk and stir. Add water and mix well. Stir and then add milk and continue stirring. Add the cashew nuts and raisins. When it starts boiling reduce the flame. It will start thickening up. Add one spoon of ghee and keep stirring. Mix well and keep stirring. Add Orange Colour. Add one more spoon of ghee and keep stirring till the mixture leaves the side and come together. That’s it Sheera or Kesar Bhath. Allow it to cool a bit and then serve.
1 cup raw peanuts with skin
3 tbsp. Gram Flour or Besan
3 tbsp. Rice Flour
1 to 1.5 tsp salt
1 to 1.5 tsp Chilli Powder
½ tsp Garam Masala Powder
½ tsp Amchor Powder or Mango Powder
¼ tsp Asafoetida or Hing
2 tbsp. oil (optional)
Little Water for mixing the flour with peanuts.
Drop the groundnuts in a bowl of water and immediately remove and drain.
In a dry bowl, add and mix all the ingredients except oil and peanuts. Now add the peanuts and mix. Add water little by little and keep mixing. The peanuts should be coated with the batter. This should be dry not watery.
Place the peanuts in a microwavable tray or dish or plate. The peanuts should be separated from one another. You can make in batches. I am doing this here in two batches –one without oil and one with oil. Microwave on high setting for 3 minutes. Remove mix and again microwave for another minute. Remove and allow to cool.
If you want to add oil, do this after the peanuts are coated with flour mixture and then mix well. Then place them on the microwavable plate and microwave.
Enjoy. Snack for all occasions. Remember Spice to taste.
1 Cup Sugar
1 Cup Boiling Water
In a thick bottomed vessel heat the sugar or low to medium heat. When the sugar has melted and starts bubbling remove from stove and add half of the water. The mixture will start smoking. Stir to dissolve the sugar clumps that form. Place back on the stove and on low heat keep stirring to dissolve any balance sugar clumps. Add rest of the water and heat for 5 minutes.
Remove from stove and allow to cool. Use for cakes, pudding, custard etc.