Kimmad
1 Bottle country Liquor
3 one inch sticks cinnamon
4-5 cloves
5 cardamons
1 heaped tsp. tea
Sugar to taste (about 4 tbsps.)
Method:
Heat the liquor, adding 1 cup of water and mixing the crushed spices. Before it boils, add the tea and sugar and stir. Lift the vessel (or the pan) form the fire as soon as it boils. Strain and serve hot in chauvenees (small sups) or wine glasses.
Alternate Method:
Boil the spices in a cup of water, add the tea leaves and sugar. Strain, add the liquor and heat—do not boil.
Serve hot.
CURRANT WINE
In a jar mix 2kgs. Sugar
1Kg. currants
120gms. Wheat grains
30 gm powdered yeast
6 bottles water.
Method:
Stir daily for 2 weeks, then strain.
Add 1 cup burnt sugar and keep for 2 weeks longer;
Strain again.
Bottle it up.
BEETROOT WINE
Method:
Boil 1 kg. grated beetroot in 3 bottles of water. Take off the fire, strain and addd 1 kg. sugar and 1 tbsp. dry yeast mixed in warm water. Add the juice of 2 oranges and 2 lemons, a few cloves, some cinnamon and nutmeg and 1tbsp. dry ginger. Keep in a jar for 14 days, strain and then bottle.
GINGER WINE
Method:
Remove the pith of the skin of an orange and add the skin to 1 gallon of water with 180 gms. Of ginger, well bruised, 1 ½ kg. sugar and 675 gms. halved raisins. Boil gently for ¾ hour, strain and add orange juice. Put in a cask, add 8 gms. icing grass and 1 tbsp. yeast on a piece of toast. Allow to ferment, then strain into a fresh cask. Keep for 1 month, strain and then bottle.
RICE WINE
1 ½ kg. sugar
½ kg. raw rice
1 sour lime juice
1 tsp yeast
1 gallon water
Method:
Heat water to just less than boiling point.
Mix sugar, raw rice, sultanas in water and the sour lime juice. Add the yeast.
Keep in an open jar with plastic covering for 7 days, stirring every day. Squeeze contents, strain, bottle. Keep in bottles for another 7 days. Add Rose Red colour for colouring and burnt sugar. Strain and use after 7 days.
The East Indians of Bombay 