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Main Course

Ginger Wine

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 20 servings

1/4 kg Ginger
3/4 kg Sugar
20 g Citric acid
21/4 Lt Water

Preparation

Step 1
Clean ginger and slice it into small pieces.
Step 2
Add water to the sliced ginger and Bring to a gentle boil.
Step 3
Once it starts boiling, add sugar and bring the flame to sim for about 20 minutes.
Step 4
Take it off the heat. and allow it to cool.
Step 5
Add citric acid to the cooled mixture.
Step 6
Refrigerate.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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Main Course

Ginger Wine

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 20 servings

1/4 kg Ginger
3/4 kg Sugar
20 g Citric acid
21/4 Lt Water

Preparation

Step 1
Clean ginger and slice it into small pieces.
Step 2
Add water to the sliced ginger and Bring to a gentle boil.
Step 3
Once it starts boiling, add sugar and bring the flame to sim for about 20 minutes.
Step 4
Take it off the heat. and allow it to cool.
Step 5
Add citric acid to the cooled mixture.
Step 6
Refrigerate.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.