Grape Wine

Belated Christmas & Advance New Year Wishes To All!!

I couldn't post this on time due to house shifting and lack of internet. So i thought of doing it now because it is better to late than never; So here goes the recipe.

Ingredients

• Grapes - 1 kg
• Sugar - 750 gm 
• Yeast - 1 teaspoon
• Water (boiled and cooled) - 1.5 litres
• Wheat kernels - 1 tablespoon

Preparation

1.Wash the grapes and wipe it well. Take a clean glass jar of 3 litre size. Put the grapes into the jar and crush it well, using your hands.

2.Add all the other ingredients to the crushed grapes. Cover the jar tightly with the lid. Store it, in a dark place .

3.After one week, start stirring it with wooden spoon everyday at same time for 21 days.  Drain the clear wine and leave behind the sediment in the bottom.

4.Bottle it in colored glass bottles, this will help to retain the color of the wine. To get a golden brown colour you can caramelize sugar and add to the grapes after two weeks.

Mushroom Pepper Roast

Ingredients

• Button mushroom - 250 gms
• Onion - 2 
• Garlic  - 1 tbsp
• Ginger  - 1 tbsp
• Curry leaves - 1 sprig 
• Pepper,crushed - 1 tbsp

To marinate

• Chilli powder - 2 tsp
• Turmeric powder - 1/2 tsp
• Coriander powder - 2tsp
• Rice flour - 4 tsp
• Salt 

Preparation

1.Clean mushroom and cut into pieces. Marinate with chilli powder, turmeric powder, coriander powder, salt and rice flour. Keep this aside for 10 minutes.

2.Heat oil in a pan. Fry the marinated mushrooms. Keep this aside. To the remaining oil, add onion, garlic, ginger, curry leaves.

3.When onion turns brown in colour, add fried mushrooms and crushed pepper. Mix well. Switch off the stove. 

Onion Stir Fry / Ulli Thoran

Ingredients

• Shallots - 15 / Onion - 2
• Grated coconut - 1/2 cup
• Turmeric powder - 1/4 tsp
• Red chilly powder - 3/4 tsp
• Urad dal - 1/2 tsp
• Dry Red Chilly - 1

Preparation

1.In a bowl, mix coconut, chilly and turmeric powder and keep aside.

2.Heat oil in a pan. Add mustard seeds, when they start splutter add urad dal, Dry red chilly, curry leaves and saute on a low heat  until dal turn light brown.

3.Add sliced onion and fry till pink color on a low heat. Add grated coconut mix and salt. Mix all the ingredients.

4.Cover with a tight lid and cook on a medium to low heat until done and water dries up. Open the lid and stir well.

Mango Sorbet

Ingredients

• Mango pulp - 1 cup
• Sugar - 1/4 cup
• Water - 1/4 cup
• Lemon juice - 1 tbsp

Preparation

1.Slice the mangoes along the sides and scoop out the pulp using a spoon. Scrap the pulp from the seed as well and collect 1 cup of pulp. Place it in a blender, puree it first. 

2.Make a simple sugar syrup by heating sugar and water and just bring to boil to dissolve the sugar completely. Cool down and blend it with the mango pulp, lemon juice. 

3.Transfer to a freezer safe airtight container and freeze it for an hour. Take it out, grind the sorbet in mixer. Repeat the same for 2-3 times. Then freeze it ,scoop and serve.