Grape and Beetroot Wine

Christmas time…Mistletoe and Wine 

Couldn't help taking a pic in vivid! but that turned the colour to red! that's not the colour you get...the actual colour follows

Homemade wine, I understand, is as important for many households as is the quintessential fruit cake.

Unfortunately, I have never been a great fan of wine or alcohol; and I must admit, I really hadn’t seen a bottle of wine, till I got married and relocated to the UK.  (Well, at home, we rarely saw a bottle of alcohol in any form. No one at home is particularly fond of the popular beverage)

 J on the other hand, loves his wine.  You can imagine my wonder and absolute ignorance, as I walked across the long aisle of wine bottles, wondering how on earth, so many flavours can possibly exist; and J carefully reading the origin and the components on the wine bottle, along with many others of course. Wine, it seemed was a serious affair indeed.       

Wine, I understood is such a big part of the food culture there. The sheer variety and selection was amazing to me. Wine was matched to the food you have or the preparation of meat you choose. What a strong palate one must have, I wonder, to appreciate the fine and unique differences.

This time we came on a holiday to J’s place, amma had made some lovely wine. (Daddy and Jagdish say it’s really nice). I obviously only smelt it and got a bit heady.  Then I thought, in keeping with the spirit of the season, why not I share it. No, I didn’t make it, but do intend to. Hehe.

I hope you and your family enjoy the season a lil’ bit more with the homely warmth this wine will bring

What you need 

1. Grapes - 1 kilo
2. Beetroot - 1 (big; chopped)
3. Sugar - 500 gm 
4. Cinnamon, Cloves, Cardamom - 5 grams each
5. Mace -  a small piece
6. Ginger - 100 grams
7. Yeast - 1 tsp (optional)

Here's how

• Crush Ingredients 4, 5 and 6 together
• Boil the chopped beetroot and the grapes in 2 litres of water (When the grapes move crushed spicesto the bottom of the pan, that means they are done)
• Now, add the crushed mixture and boil again
• Remove from fire, cool and filter 
• At this point you can add the yeast if you choose to (Amma didn't add it). Also add the sugar and mix well
• Now transfer this to a porcelain jar (ideally, or you can you a glass jar which is airtight), cover the opening with a cloth and put the lid on
• Keep for 4 days (ideally in a dark place) and filter again (Amma says there was nothing really left to filter)
• Transfer to a a glass bottle and soak up the season as required!!

Of ‘Happily Intoxicated’ dry fruits

Tis’ the season to be jolly…fa la la la la la la la

It’s that time of the year again!

 

If you’re from Kerala, India, you would know more than a thing or two about plum cakes/ fruit cakes. The bakeries brim over with zillions of plum cakes.  Christmas has to have a fruit cake coming with it. I’ve never been a huge fan of plum cakes, but everyone else in the family is, especially the mister

 So, I thought why not I soak some fruits this year for a larger cause – the family. I have been eyeing Ria’s  fruit cake recipe(Ria’s collection) for a while now.  I’ve soaked the fruit as per her ‘Betty Mama’s’ recipe.  One feels delighted while soaking the fruits; the ingredients are soooooo christmasy (I know…you’re thinking…duh…it’s Christmas!)

I soaked 2 batches and love looking at it every other day! They look so happy, soaking up the rum and other goodies.  Anchechi tells me it smells like a fruit cake already!...I wanted to make the fruit cake this week, but we planned a sudden trip so, will make the cake after I return.

Till then, let’s soak up the season people!

Chai Masala (Spice blend for tea)

Garam Garam Chai!

I am one of those people for whom the day doesn’t really start without a ‘cuppa’, which in my case is predominantly Tea. Oh! The lovely beverage…how it lifts your spirits on a dreary, cloudy day! How it gives you energy and warmth on a rather tiring day…How it awakens the mind and the body on the first sip in the early morning chill..(I know!)

My family is addicted to tea. We have to have that morning cuppa to start the day. I personally feel something’s amiss when I don’t get my morning and evening cuppas. 

My sister introduced me to the tea and spice partnership, which I was totally unaware of.  She started off with the simple cardamom – it’s amazing how it brings up the flavor.  A little crushed ginger also does wonders to the beverage.  Needless to say I’m even more addicted.

 

So, when I stumbled upon this recipe from Tarla Dalal, I had to try it out. Just roast the spices and powder it and you’re sorted for a while. As per the recipe, this powder keeps for a year if refrigerated.

 When you prepare it, the aroma of the spices gives you such a heady feeling; it’s wonderful! The recipe suggests using a quarter teaspoon for a single cup of tea, but you could adjust that according to your preference.

Chai Masala (Spice blend for tea)

What you need

1.       1/4 cup cinnamon sticks, cut into small pieces

2.       2 tbsp cloves

3.       1/4 cup black peppercorns

4.       1/4 cup green cardamom

5.       6 black cardamoms (moti elaichi) – I didn’t  have any, so I’ve skipped this one

6.       1/4 cup mace (javatri), broken into pieces

7.       1/2 nutmeg, grated

8.       1/4 cup dried ginger powder (this is available readymade in stores)

Here’s how

·         Roast Ingredients 1-5 for 7 -8 minutes. Cool completely.

·         Add Ingredients 6-8 and grind to make a fine powder

·         Cool completely and store in an air-tight container

If you like spices in your tea, you’ll love this masala. It’s perfect for the morning cuppa. I sent some to my sister, who loved it as well. Can’t wait for my next cup of tea! ;))