By Webb A.D. (ed.)
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Extra resources for Chemistry of Winemaking
Use soda instead of water if desired. CoconutSurprise Ingredients 2 tender coconuts 1 drop kewra essence 1 tsp. sugar Method Remove water from coconuts. Break open and scrape the tender malai. Add sugar and essence. Chill the mixture well. Run the mixture in a mixie. Serve while frothy in glasses. TomatoJuice Ingredients 4 juicy ripe tomatoes 1/2 tsp chat masala 1 tsp salt 3/4 tsp pepper powder 1 tbsp sugar Method Quarter the tomatoes. Remove seeds with a small spoon. Keep aside. In a blender, blend together all ingredients with 2 glasses chilled water.
Pineapple, orange, grape, etc. SeasonedButtermilk Ingredients 500 ml butter milk or 200 ml curd. 1/2 tsp each cummin & mustard seeds. 1 inch piece ginger 1 tbsp ghee or oil 1 stalk curry leaves 2 green chillies salt and 1 tsp cummin seed powder 1 tbsp coriander 8-10 leaves mint 1 pinch asafoetida Method Take butter milk in a big vessel. If using curds, add 300-350 water and blend with hand or electric whipper till smooth. Smash ginger. Take in a muslin cloth. Dip like a pouch in the butter milk and rub the ginger in it with fingers, so that the juice mixes in the buttermilk and fiber remains in the cloth.
Sugar 2 pinches pepper powder 1/4 tsp. salt 1 cup water 5-6 icecubes crushed 2-3 mint leaves Method Blanch tomatoes in boiling water for 5 minutes. Remove, peel and blend. Strain, cool and chill well Just before serving, put all ingredients in a mixie. Blend well and serve in tall glasses PapayaDrink Ingredients 1/2 cup fresh ripe papaya chopped 1 tsp. sugar 4-5 icecubes crushed 1 pinch pepper powder 1 cup water Method Chill the papaya and water. Just before serving, blend well in a mixie. Pour in chilled glasses and serve immediately.