Spiced Homemade Wine

Cheeeeeers to a New Year 2017! Ahem, yes I know we are well into the New Year but mine seems to have just begun!

After a cleansing process that the Good Lord has performed in my life recently, I am now in a happy state of mind after the many, many months of downs and outs. On that note, dear readers,

Happy International Happiness Day!

Pickle powder

You can get a store bought version but why not make one to suit your taste. Let me know how yours goes!

Pickle powder

You need:

• 12 Dried Red Chilis
• 1 tsp Mustard seeds(yellow or white)
• 1 tsp Turmeric powder
• 2 tsp Fenugreek seeds
• 1/2 tsp Asafoetida
• 2-3 tbsp Mustard oil

The make

Cooking Time: 2 minutes| Preparation Time: 2 minutes

• Dry roast the dried Red Chilis, Mustard seeds, Turmeric powder, Fenugreek seeds and Asafoetida for about 1-2 minutes.
• Grind the dry roast with Mustard oil.
• Bottle in a clean, dry jar and keep it in a dark, cool place.

Dosa-Idli Poddi - Chutney (Rice pancake or Steamed Rice cake Powdered - Chutney)

This one is dedicated to my uncle Joy (Joychayan, Mum's eldest bro) who is no more. God rest his soul! He used to have a handy bottle of this every time we visited him in Abu dhabi. Really easy to make and a good combo with Dosa or Idli.

Dosa-Idli Poddi - Chutney

You need:

4-5 dried red chilies

4 tbsp of urad dal (split black gram - when split it is white in color)

1/2 tbsp salt

4-5 pepper corns

1-2 tbsp of EVOO or olive oil

The make:

Preparation time: 2 minutes| Cooking Time: 2 minutes

• Dry roast all the ingredients except the EVOO for about a minute till the urad dal is lightly brown.
• Grind the dry roast to a fine powder. Bottle in a clean, dry jar and store in a cool, dry place.
• When using the powder, add a tbsp of the grounded powder with some EVOO or Olive oil.