Monday, 11 November 2019

Kiwi Wine


How to make Kiwi Wine


As usual I am back after a long hiatus :D :D There are many things which kept me busy ignoring this space of mine. Now that many of my readers & friends started asking me why there are no updates here, I thought I have to find some time to spend here….. after all Christmas is around the corner, here is a wine recipe for all of you to try..… A friend of mine was requesting for this Kiwi Wine for the past several years… I made this wine almost a year back and with aging, the sweetness of this wine reduces significantly and become a very dry wine… So if you prefer sweet wine please add more sugar after fermentation…


Kiwi Wine

Ingredients:

Kiwi – 1 kg
Water – 3 ½ litre
Sugar – 1 kg (250 gm more if you prefer very sweet wine)
Yeast – ¾ tsp

Method:
  • Peel and mash kiwi with a potato masher.
  • Boil sugar & water and add boiled water to the mashed kiwi and mix well.
  • When the mixture becomes lukewarm add yeast and mix well and transfer the mixture into a sterilized bharani / bottle.
  • When the mixture cools down completely tie the bottle with a clean cloth or close with lid little loose.
  • Stir this mixture every day with a clean and dry spoon.
  • After 21 days, strain the mixture through a cheese/ muslin cloth in to a clean dry bottle. You can add more sugar at this time if you prefer sweeter wine.
  • Keep this again for 21 days untouched. After 21 days strain the wine again, pour it in to clean dry bottles and use.

Check out Tips for Making Homemade Kerala Wines



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Wednesday, 23 January 2019

Strawberry Wine & Celebrating 11 years of Food Blogging!


 How to make Strawberry Wine

11 years ago, through a very dear college friend of mine, I was introduced to the ocean of flood blogging. Since then it’s been a beautiful journey learning may other aspects of cooking, different cuisines and finally into cake decoration. Many fellow bloggers become very dear friends, I interacted with many lovely readers and was acknowledged by some leading publishers too…. I had never thought that a spontaneous decision to start a blog would bring me so far. It was all because of my dear readers whose continuous encouragement took me so far, whereas many fellow bloggers of that time have completely disappeared from the blogging field! Thank you so much for the love, support and trust you guys have given me…

I had planned to post this Strawberry Wine for New Year, but the first post of the year got delayed this far :D... I made this wine exactly a year ago, that’s how I got this crystal clear colour. When you make the wine it will be really red in colour but with aging the colour changes like this one has…. It’s Strawberry season in this part of the world and it’s a really good wine, so try to make use of those beautiful strawberries while it is in season!

Swapna’s Cuisine wine recipes


Strawberry Wine 
Ingredients:
Fresh Strawberries - 1kg
Sugar - 1.25kg
Water - 4 litres
Yeast - 1/2 tsp

Method:

  • Boil the water and keep aside to cool down slightly to lukewarm. 
  • Wash the fresh strawberries well. Wipe water from each strawberry very well and chop it finely and keep aside. 
  • In a big bharani / bottle add sugar, chopped strawberries and lukewarm water, stir well. Sprinkle yeast on top and mix well after 5 minutes. 
  • When the mixture cools down completely tie the bottle with a clean cloth or close with lid little loose. 
  • Stir this mixture every day for 5 minutes with a clean and dry wooden spoon.
  • After 20 days, strain the mixture through a cheese/ muslin cloth in to a clean dry bottle.
  • Keep this again for 14 days untouched. After 14 days strain the wine again, pour it in to clean dry bottles and use. 
Check out Tips for Making Homemade Kerala Wines


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Tuesday, 1 January 2019

Happy New Year to you all 🎊🎈


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Tuesday, 25 December 2018

Merry Christmas 🎄🎅🎁


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Sunday, 23 December 2018

Banana Wine / Pazham Wine


May this Christmas fill your hearts with warmth, peace and joy! Have a Holy and Blessed Christmas!

how to make Pazham wine

Hi everybody,
Hope all of you are ready for Christmas celebrations with family and friends. Here we are also set for Christmas.
Banana wine is one of the most requested recipes. When I made it first time, a long time ago and with a completely different recipe, we didn’t like it at all. After that I never tried it but after all your requests I thought of trying it again with a new recipe and this time the wine came out really nice. I used the small palayan kodan bananas which we get in Kerala for this recipe and that is the best one to make banana wine. But if you don’t know this kind of banana or this variety is not available in your place, you can use any kind of bananas.


Kerala Pazham wine


Banana Wine / Pazham Wine
Ingredients:
Palayan kodan Pazham (small variety ripe banana) - 800 gm
Sugar - 600gms + 250 gm*
Water - 2 ½ litre
Strong black tea made with 7 table spoons of tea leaves and 500 ml water
Yeast – ¾ tsp
Lemon juice – 2 tbsp

Method:
·         Boil 2 ½ litres of water and keep it aside to lukewarm.
·         Make strong tea with 500 ml water and almost 7 table spoons of tea leaves. Strain the tea and keep it aside to cool.
·         Mash the bananas and 600 gm sugar in a food processor. Mix it with lukewarm water.
·         In to this add the strained strong black tea, lemon juice and yeast. Mix everything well and transfer the mixture to a sterilized glass bottle / bharani, cover it and leave for 21 days stirring daily.
·         After 21 days, strain the mixture through a cheese / muslin cloth in to a clean dry bottle.
·         Do a taste test and if you feel like sugar is less you can add the rest of the 250 gm sugar and mix well.
·         Keep this again for 21 days untouched. After 21 days strain the wine again, pour it in to clean dry bottles and use.  

Note:
I only added 600gms of sugar in the beginning. But after fermentation I felt the sugar is very less and added another 250 gm of sugar after straining. So if you like sweet wine you can add the total 850 gm of sugar in the beginning itself.

Check out Tips for Making Homemade Kerala Wines


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Saturday, 17 November 2018

Chewy Coconut Cookies


How to make coconut cookies

I think these cookies are adult favourites as children mostly prefer chocolate chip cookies or cream biscuits. Here we both like these cookies but our son doesn’t like it at all. If you like coconut flavour I am sure you will love these coconut loaded chewy and delicious cookies. I really love the combination of coconut and cardamom flavour. So I sometimes add cardamom powder and it tastes heavenly!

Coconut cookies recipe


Chewy Coconut Cookies
(Recipe from here)

Ingredients:
All-purpose flour - 1 1/4 cups
Baking soda - 1/2 tsp
Salt - 1/4 tsp
Butter - 1/2 cup
Brown sugar - 1/2 cup, packed
White sugar - 1/2 cup
Egg - 1
Vanilla essence - 1/2 tsp
Cardamom powder - 1/2 tsp (optional)
Flaked coconut - 1 1/3 cups

Method:

  • Preheat oven to 175˚ C / 350˚ F.
  • Combine the flour, baking soda, salt and cardamom powder (if using); set aside.
  • In a medium bowl, cream the butter, brown sugar, and white sugar until smooth.
  • Beat in the egg and vanilla until light and fluffy.
  • Gradually blend in the flour mixture, then mix in the coconut.
  • Drop dough by teaspoonful’s onto an ungreased cookie sheet. Cookies should be about 3 inches apart.
  • Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted.
  • Cool on wire racks.
Chewy Coconut Cookie

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Monday, 15 October 2018

Creamy Chicken Orzo Soup


Italian chicken soup recipe

Orzo, is a type of short-cut pasta, shaped like a large grain of rice. You can make some delicious salads and soups with orzo. One of our recent favourites is this Creamy Chicken Orzo Soup. It comes together pretty quickly and is very filling too. I only made half the amount of the recipe and it was perfect for all three of us. You can even add mushrooms or celery to this. If orzo is not available you can use mini macaroni or any other type of short cut pasta.

Chicken soup recipe,


Creamy Chicken Orzo Soup Recipe
Serves 5-6
(Recipe from here)
Ingredients:
Olive oil -2 tbsp
Boneless Chicken breast - 450 gm
Garlic - 1 clove minced
Onion - 1/2 cup, diced
Carrots - 1/2 cup, diced
Dried Sage - 1/4 tsp
Dried Parsley - 1 tsp
Dried Oregano - 1/2 tsp
Salt - 1/2 tsp
Pepper powder - 1/2 tsp or to taste
Chicken broth – 4 cups
Water - 2 cups
Orzo - 1 cup
Heavy cream – 1 cup
Green onions - 1/4 cup, diced

Method:

  • In a large pan heat olive oil over medium heat. Add chicken breast and season with salt and pepper, to taste. Cook until no longer pink in the middle, about 6-8 minutes per side. Remove from heat and shred.
  • In the same pan, add garlic, onions, and carrots and cook for about 5 minutes until aromatic.
  • Add in sage, parsley, oregano, salt, and pepper and cook until onions are translucent, another 3-5 minutes.
  • Pour in chicken broth and water and bring to a boil.
  • Add in orzo and cook on a low boil for about 10 -15 minutes or until orzo is tender.
  • Lower heat and add chicken back in, and heavy cream. Let simmer 5 minutes until bubbly and thickened.
  • Top with green onions and serve warm.
How to make Creamy Chicken Orzo Soup




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Wednesday, 3 October 2018

Chocolate and Coffee Mousse Entremets’ with Chocolate Mirror Glaze


Chocolate Mousse Entremets

As always an intention of a short break somehow gets extended to several months!! After a great eight weeks of summer vacation we came back last month. By the time I settled down, my son’s mid-term exam had started! Anyway to compensate for the five month long gap, today, I have come up with a lengthy dessert post for you all :) :) 

An entremet or entremets is in modern French cuisine a small dish served between courses or simply a dessert. It is a multi-layered mousse-based cake with various complementary flavours and varying textural contrasts. Entremets are the perfect dessert for someone who likes a little bit of everything. This dessert consists of a brownie base, two types of mousses and a mirror glaze. The recipe is long, but with a little patience and planning ahead of time, it is quiet easy to make. As you all know I am a huge fan of making individual desserts and hence I set this in small dessert rings but you can just as easily set it in an 8 inch cake ring or loose bottom cake tin. This was an experimental trial for our wedding anniversary last month. Both the mousse recipes are from previous posts of mine. This is the first time I am trying my hands on chocolate mirror glaze. We really loved the different textures and flavours in this dessert. Do try this on your special day and let me know the outcome....

 How to make French Entremet


How to make Chocolate Mirror Glaze with cocoa powder


Chocolate and Coffee Mousse Entremets’ with Chocolate Mirror Glaze Recipe 

Chocolate Brownies
Ingredients:
White sugar - 1 cup
Butter - ½ cup
Cocoa powder - ¼ cup
Vanilla essence - ½ tsp
Eggs - 2
All-purpose flour - ¾ cup
Baking powder - ¼ tsp
Salt - ¼ tsp
Walnut halves - ¼ cup
Method:
  • Melt the butter or margarine and mix all ingredients in the order given.
  • Bake at 350˚F (175˚C) for 20 to 25 minutes in a 9 x 13 inch greased pan.
  • Once the brownie has completely cooled cut out 6 rounds with small dessert rings (I used 2.5” rings).

Coffee Mousse
Ingredients:
Egg yolk - 1
Sugar - ¼ cup (50g)
Corn flour - ¾ tbsp 
Warm milk - 1/3 cup (80ml)
Vanilla essence - ¼ tsp 
Instant coffee - ½ tbsp
Rum / Coffee Liqueur - 1 tbsp (optional) 
Gelatine powder - ¼ tbsp 
Cold water - 1 tbsp 
Whipping cream - ½ cup (120g), 35% fat, chilled

Method:
  • Stir egg yolk with sugar until creamy and pale yellow coloured. Stir in corn starch. Gradually whisk in the warm milk until completely combined.
  • Place the yolks mixture into a small saucepan and cook over low heat while stirring until boils and thickens.
  • Remove from heat and stir in vanilla essence and instant coffee. Let it cool.
  • Dissolve gelatine in 1tbsp cold water and let it swell for about 5 to 10 minutes. Place over low heat just until the gelatine dissolves and then pour it over coffee mixture. (You can also add 1tbsp of rum or coffee liqueur to the mix if you prefer)
  • Whip the cold whipping cream until stiff peaks form. Gradually incorporate into coffee mixture.
  • Pour this mixture evenly on top of the brownie layer in the cake rings and refrigerate until set while you are making chocolate mousse. 

Eggless Chocolate Mousse
Ingredients:
Milk - 1 cup
Cocoa powder - 1 tbsp
Cornflour - ½ tbsp
Sugar - 2 tbsp
Gelatine -1 ½ tsp
Cooking chocolate - 40gm, grated
Coffee powder - ½ tsp
Vanilla essence - ¼ tsp
Cream - ½ cup, whipped till fluffy

Method:
  • Mix cocoa powder and cornflour in ¼ cup milk in a small bowl to a paste.
  • Boil the rest of the milk with sugar in a heavy bottomed pan.
  • Add cocoa and cornflour paste to the boiling milk, stirring continuously.
  • Add grated chocolate. Cook on low heat for 3-4 minutes till chocolate dissolves. Add coffee and remove from fire.
  • Put 3 tbsp water in a small pan. Add gelatine. Dissolve on low heat. (For china grass mix it with 1 cup water and heat till it dissolves).
  • Mix gelatine solution with the chocolate custard. Chill in the freezer for about 20 minutes till a little thick but not set. Beat the thickened chocolate custard.
  • Beat cream and essence till slightly thick and fluffy. Add whipped cream to chocolate mixture. Mix gently.
  • Pour this mixture evenly on top of the coffee mousse layer in the cake rings.
  • Freeze these rings really well while you are preparing the mirror glaze. 

Chocolate Mirror Glaze:
Ingredients:
Sugar - 210gm
Water – 1/3 cup / 75g
Cocoa Powder - 70g
Thick Cream - ½ cup + 4 tsp / 145g
Gelatine - 3 tsp
Cold Water - 3 tbsp

Method:
  • In a medium bowl, bloom gelatine in cold water and keep it aside.
  • In a saucepan, combine 1/3 cup water, sugar, thick cream and cocoa powder. Combine everything with a balloon whisk and cook on medium heat and slowly bring it to a boil. Boil for 2 minutes stirring continuously until mixture slightly thickens.
  • Remove chocolate mixture from the heat and whisk in bloomed gelatine until thoroughly combined.
  • Pass the mixture through a fine-mesh sieve, and allow mixture to cool to lukewarm before using. Stir the glaze occasionally as they cool, so they don’t form a skin on top.
  • Remove mousse from freezer and carefully slide the mousse from the dessert rings. Place it on a parchment lined cookie sheet, elevated off the sheet using small jars or cooling racks.
  • Pour glaze generously over mousses, taking care to ensure there are no bare spots left. Allow the excess glaze to drip off for 5 or 10 minutes, then gently scrape the edges to remove any remaining drops.
  • Carefully transfer cakes using a small offset spatula to cardboard cake rounds or small pieces of parchment paper for easy movement.  
  • Transfer the glazed mousse to the fridge to set for a few hours before serving.Any leftover glaze can be scraped up and refrigerated in an airtight container for later use. When you are ready to use it, warm the chocolate glaze to lukewarm. Strain it through a fine mesh strainer before using, otherwise tiny air bubbles will show on the glaze.
Chocolate Mirror Glaze





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Monday, 16 April 2018

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


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. 
Check out Tips for Making Homemade Kerala Wines

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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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