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| fenugreek seed soup |
200 gm fenugreek seed (methi)
50 gm small green beans
salt to taste
oil 20 ml
5 cups water
1 tbs chili powder (as taste)
11/2 tbs corriander and cumin powder
5gm chopped onions
fenugreek leaves for garnish
methods:
soak fenugreek seed and beans over a night.
wash the fenugreek seed properly until bitter taste washed off. (may be 3-4 times)
take a pot and boil the water.
put all the ingredients and boil till cooks.
heat the oil and add turmeric and pour over soup.
the soup must be thick and runny. and serve hot or cold by garnishing.
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| type of yeast |
Materials you need
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| yeast |
Yeast
Sugar
Juice / water
Bottle/jug with tight cap
Yeast (which is actually produces the ethanol) ``there are many type of yeast, including those that are used specifically for making alcoholic beverage. It’s hard to fine in store. It is much easier and cheaper to just use active dry baker’s yeast if you are willing to sacrifice a bit quality.
Sugar
Which the yeast will convert into alcohol, once it is activated.
You will also need some types of juice.(as ur choice..grape for wine and apple for cider)
Brewing process:
First and for most, you must make sure everything is sterile and squeaky clean to avoid bacterial denaturization. If you bought a jug or gallon of water or juice, then it should already be sterile. Just be careful not to leave it exposed to the air for too long without the cap on.
Next, the sugar must be dissolved with juice or water. If you are not using juice...only making sugar wine, use more water and about 3 cups of sugar. And keep in bottle or jug leaving some space for yeast mixture.
After this, the yeast must be activated and added to the mixture, once it has cooled down to room temperature. You can see to packet of yeast...to follow the instruction on the packet to activate the yeast first.
If you don’t know how to do just add the yeast to a few tablespoons of warm water and a teaspoon of sugar and stir it until everything dissolves. Let it stir for about 10 minutes until it starts to forth up, then add it to the rest of the bottle/jug mixture. Make sure that the cap is screwed tight then shake it until everything is dissolved.
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| bubbles seen due to reaction of yeast |
Fermentation process:
This is the waiting part. Store the bottle/jug in a dark place. If you don’t see bubbles rising up in the bottle/ jug by the end of second day, then it should be thrown out. It’s not in use. You should see a steady flow of carbonation rising into the balloon for at least 3 days. This can last up to 3 weeks before the alcohol content finally kills off all the yeast.
I recommend not letting it ferment for too long, however, since the yeast causes it to have a bad taste it it’s in there too long.
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| fermentation after 1 week |
Now your drink is ready to drink if you like.
Another option is to keep it sealed (air tight) to let it age, which will give it better quality. You could even bottle your beverage and cork it to ensure it ages properly.
60 ml orange juice
15 ml lime juice
60 ml mango juice
30 ml dark rum (bacardi / khukhuri)
methods:
pour all the juices one by one.
top it with rum.
add one slice of orange inside and serve.
ingredients:
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| mango dango |
- 60 ml mango juice
- 60 ml orange juice
- 15 ml fresh lime juice
- 10 ml tomato juice
- 4-5 ice cubes
- put all the ingredients except tomato juice in shakes and shake well
- top up it with tomato juice
- garnish with orange slice and cherry and serve chilled.
(if u don't have shaker at your home just combine 2 glass and make yourself a shaker)
ingredients:
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| lemon mint |
- 60 ml lemon juice
- 8-10 pieces fresh mint leaves
- 2-3 tbs sugar
- 4-5 ice cubes
- put all the ingredients in blender and blend.
- pour in to pilsner or high ball glass.
- garnish with lemon slice and fresh mint leave and serve chilled.
(make the summer chill with lemon mint)
its a home made version of ginger beer and its awesome and u can try its easy and good for summer...u will like it very muxh
ingredient
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| ginger beer |
• 140g/5oz fresh ginger
• 4 tablespoons sugar
• 2 to 3 lemons
• 1 litre/1¾ pints soda water or sparkling mineral water
• sprigs of fresh mint
methods
- First of all you need to grate your ginger on a coarse cheese grater – you can leave the skin on if you like.
- Put the ginger with its pulpy juice into a bowl and sprinkle in your sugar. Remove the rind from 2 of your lemons with a vegetable peeler, add to the bowl, and slightly bash and squash with something heavy like a pestle or a rolling-pin.
- Just do this for 10 seconds, to mix up all the flavours.
- Squeeze the juice from all 3 lemons and add most of it to the bowl.
- Pour in your fizzy water or soda water.
- Pass the ginger beer through a coarse sieve into a large jug and add lots of ice and some sprigs of mint.
