Monday, 16 April 2018

Cherupayar Wine Recipe / Green Gram Wine Recipe / Mung Bean Wine Recipe


Cherupayar Wine Recipe  / Green Gram Wine Recipe  / Mung Bean Wine Recipe


Are you surprised or intrigued to read today’s recipe name? Even I was amazed when I got a request from one of my readers, for germinated green gram wine. It was the first time I was hearing about green gram wine and never in my wildest thoughts had I ever imagined of making wine with green gram / cherupayar. But he assured me that someone in Kerala makes the wine from germinated green gram and whoever had the wine said it is one of the tastiest. He requested me to ferret out the recipe from some source. The idea circled in my head for several days and I searched all my recipe collection and over the internet too without any luck. This forced me to put on my thinking cap to develop my own recipe and experiment. So I made a small quantity of wine without germinating the green gram / cherupayar and guess what, it was a huge hit!!! This wine is one of my best experiments and whoever has tasted it so far have told me it is one of the best and tastiest wine! I will definitely try with germinated green gram next to see the difference in taste.... If you love homemade wine do try this recipe and let me know the result; I am sure you will love it :) :) 

Cherupayar Wine / Green Gram Wine / Mung Bean Wine
Ingredients:
Cherupayar /Green gram / Whole Mung Bean – 250 gms (1 cup)
Sugar- 625 gms
Lime juice and zest of 1 lime
Yeast- ¼ tsp
Raisins- 50 gm, chopped
Water- 1 ½ liters 

Method:
  • Wash green gram and keep it in a strainer to drain it completely for at least 1 hour.
  • Boil water and sugar and keep it aside. Add chopped raisins, lemon zest and lemon juice to the hot water and mix well.
  • When the mixture becomes lukewarm, add washed and well drained green gram / cherupayar and stir well, sprinkle yeast; mix well and transfer to a sterilized bharani / bottle.
  • Tie the bottle with a clean cloth or close with lid little loose. 
  • Stir this mixture every day for 20 days.
  • After 20 days, strain the mixture through a cheese/ muslin cloth in to a clean dry bottle.
  • Keep this again for 7 days untouched. After 7 days strain the wine again, pour it in to clean dry bottles and use. 


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Friday, 30 March 2018

Vanilla Bean Condensed Milk Panna Cotta

May the spirit of the Lord fill your home this Easter and all the rest of your days.
Have a Blessed and Happy Easter!

Vanilla Bean Condensed Milk Panna Cotta Recipe

Hope all are ready for Easter celebrations.... Here is a really delicious and creamy, low fat panna cotta recipe for you to impress your loved ones…. 

Vanilla Bean Condensed Milk Panna Cotta
(Recipe from here)
Ingredients:
Low fat whipping cream – 500 ml
Low fat Condensed milk – 200 gm tube (half a tin)
Skimmed Milk – 200 ml
Vanilla Bean Paste – 1 tsp
Gelatine – 3 tsp

Method:
  • Place low fat cream, milk, condensed milk and vanilla in a medium saucepan; bring to a boil over medium heat, stirring constantly.
  • Remove from heat & whisk in gelatine until smooth and gelatine has dissolved.
  • Pour into six 1/3 cup glasses, cover and chill for 4 hours or overnight.
  • Spoon strawberry topping on top of the panna cotta, serve decorated with fresh strawberries and mint leaves.
strawberry panna cotta

Strawberry Topping
Ingredients:
Fresh or frozen strawberries – 250gms
Sugar – 1/2 cup
Cornflour - 1 1/2 tbsp
Pinch of salt
Almond extract - 1/8 tsp
Juice of ½ lime
Method:
  • In a large saucepan toss together the strawberries, sugar, cornflour, lime juice and salt. Allow it to sit for about 30 minutes to allow the sugar to draw out the juice.
  • Cook over moderate heat, stirring constantly, until thickened and boiling. Simmer 1 minute. The mixture should just barely drop from a spoon. Remove from heat and stir in almond essence. Cool and spoon over cold panna cotta. 
Condensed milk panna cotta recipe

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Monday, 12 February 2018

No-Bake Tiramisu Truffles


Valentine ’s Day Desserts


Valentine ’s Day is just around the corner, so here is a quick recipe for you to try out! Tiramisu truffles are a wonderful blend of Italian biscuits, coffee and chocolate all in one delicious bite. These truffles taste best when served the next day after making it, which allows the Savoiardi (ladyfinger biscuits) to absorb all the flavours and really bring out the true taste of tiramisu.

How to make truffles at home

No-Bake Tiramisu Truffles
(Adapted from here)

Ingredients
24 Savoiardi  / Ladyfinger Biscuits (12 oz or 1 packet)
2 tbsp Sugar
2/3 cup mascarpone cheese, room temperature
1 tbsp instant coffee powder
2-3 tbsp Rum / coffee liquor
2 cups (12 ounces) semi-sweet chocolate
1 tsp instant coffee powder (optional)

Method: 
  • In a food processor, blend Savoiardi (ladyfinger biscuits) until you have fine crumbs. Set aside 2 tablespoons to sprinkle on the truffles later.
  • Add the sugar and 1 tbsp coffee powder and whisk until combined.
  • In to this add the mascarpone cheese and mix until fully incorporated.
  • Add the rum or coffee liquor one tablespoon at a time. You need to get a the dough similar to a soft cookie dough. Transfer the mixture to a container and place in the fridge for 45 minutes to an hour.
  • Line a baking sheet with wax paper or parchment paper. Remove the mixture from the fridge (it should be firmer now). Start to shape the mixture into 36 (1-inch) balls and place them on the prepared baking sheet. Freeze for 10 minutes.
  • Melt the chocolate over a double boiler and stir in the coffee powder (The chocolate should be completely smooth and velvety).
  • Dip a cold tiramisu truffle into the melted chocolate and transfer it back to the baking sheet.
  • Sprinkle the truffle with the crushed lady fingers you set aside earlier. Repeat for the remaining truffles.
  • Place the baking sheet in the fridge for a 5 to 10 minutes for the chocolate to harden. Store tiramisu truffles in an airtight container in the fridge.
  • You can bring them to room temperature before serving if preferred.


No-Bake Tiramisu Truffles Recipe


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