Lemon, Lime And Orange Enzyme Vinegar

The enzyme vinegar during fermentation

The enzyme after 2 weeks

Lemon, lime and orange together would strengthen your immune system. If you have flu or running nose, try drinking these fruit juice. It will relieve the symptoms as well as prevent the progress of most infection. Why is it so? Because of its antibacterial and antiviral properties. Lemon, orange and lime acts as a blood purifier and improves the body’s ability to get rid of toxins. They are excellent in fighting disease that's related to infection.


This enzyme is good for the throat. If you always have a lot of phlegm and your throat always irritate you, try this enzyme.


Ingredients:



2 big oranges


2 lemon


15 lime


15 tbsp oligo sugar


250 ml honey


500 ml brown rice vinegar

Method:
1. Wash and dry all the fruits. Slice lemon and oranges thinly into 9 pieces Cut lime into halves.


2. Divide into 3 portions and arrange the ingredients in a glass jar or bottle.


3. Repeat the process until all the ingredients are used up.


4. Cover the bottle with a piece of cloth or cling wrap.


5. Place the lid on top.


6. Keep rotating the bottle everyday so that they are well mixed.


7. Keep in a cool dry place for 2 weeks.


8. When it is ready to consume, strain the enzyme in a bottle and store in the refrigerator.


9. To serve, add 2 tbsp of the enzyme with a cup of water.



Note: This enzyme is good for the throat. If you always have a lot of phlegm and your throat always irritate you, try this enzyme.

Squeeze out the juice of the enzyme in a strainer or fruit juicer before serving. Keep in the refrigerator once the enzyme is ready.


The enzyme vinegar can be fermented for 2-3 months if you want it to be better.

Kalakand


Today morning when I was just thinking about making some sweet, suddenly thought of Kalakand I had when Mehul had taken us to temple for his new car's puja. I searched a little bit for the recipe and found that its very easy one. Oh but when I actually made it, I knew though the recipe is simple, it does take a long time to get to the final product. Especially boiling the milk to half and then drying it completely.

Kalakand
Ingredients
2 Liter Milk
1 Cup Sugar
3 Spoon Vinegar
1 Spoon Pistachio
A drop of Kewada Essence
A Silver Leaf

Method
  • Boil half of the milk.
  • Mix Vinegar with 3 spoon water and add it to the boiling milk.
  • When the whey separates completely remove it from the stove and strain it
  • Wash it through running cold water
  • Put it in the muslin cloth and drain the water. Keep it aside under the heavy pan
  • Boil remaining milk till half in quantity
  • Add in the curdled milk stored aside in it and cook over medium flame till the mixture thickens
  • Add in sugar and kewada essence. Cook till the mixture thickens completely.
  • Spread the mixture on the plate, apply the silver leaf and garnish with chopped pistachios
  • Let the mixture cool. Cut it into cubes and serve

Notes
I tried using non stick pan to boil the milk to half but it didn't work well. So I transferred it to the aluminum pan. It works best for making the sweet.
While boiling down the milk, you need to stir it constantly and vigourously so that it doesnt stick to bottom or sides of the pan.
05Nov: I tried using 2 galons of milk instead of 2 litre today which is approximately 8 liter and I had terrible time boiling down the milk to half and even after adding paneer. I totally missed the fact that since its boiling of the milk the time taken would be increasing and wont be a marginal increase. So be aware if you are making it in bulk. Its too much of work. And it made approximately 16 pieces of sweets with 2 liter and we finished it so fast that I had to make it again :) and thats how I thought of making it in bulk so that we can give it to few others too :)

Tomato And Lemon Enzyme



Tomatoes contain vitamins and minerals. It prevents many types of cancers. These include colon, prostate and also breast cancers. The mineral found inside tomatoes can help to ward off these cancers.
Vitamins C and A are also present in tomatoes. Vitamin C can protect us from viruses and other illnesses we don't want. Vitamin A on the other hand plays a role in helping to improve our eyesight, as well as helping to strengthen our immunity from cold and flu. One cup of a natural tomato provides you with over 50 percent of vitamin C .


Tomato contains Potassium. It is a mineral that our body needs in order to live. This mineral also strengthens our body's muscles. Our risk of hypertension is also lessened when eating food rich in potassium.


Tomatoes contains chromium too. Chromium is a mineral which helps to lower our blood sugar levels as well as certain types of migraine .

Lemon is another fruit that would strengthen your immune system. If you have flu or cold, try drink lemon juice. It will relieve the symptoms as well as prevent the progress of most infection. Why is it so? Because of its antibacterial and antiviral properties.
Lemon acts as a blood purifier and improves the body’s ability to get rid of toxins. Lemon fruit is excellent in fighting disease that's related to infection



Ingredients:



300 g tomatoes


1 lemon


250 ml honey


100 g oligo sugar



Method:

1. Wash and dry all the fruits. Slice lemon thinly into about 9 pieces.
2. Divide into 3 portions and arrange the ingredients in a glass bottle.
3. Repeat the process until all the ingredients are used up.
4. Cover the bottle with a piece of cloth or cling wrap.
5. Place the lid on top.
6. Keep rotating the bottle everyday so that they are well mixed.
7. Keep in a cool dry place for 2 weeks.
8. When it is ready to consume, strain the enzyme in a bottle and store in the refrigerator.
9. To serve, add 2 tbsp of the enzyme with a cup of water.


Note: The fruits can be put in a fruit juicer to extract more juice. It can be mixed with the enzyme.

After extracting the fruit juice, the leftovers from the fruit can be put in your garden as fertilizer.

I was told that your plants would be healthier.

Shredded Chicken Flautas

I can't believe I've been letting you hang high and dry on this recipe for so long. I originally posted this in my meal plan in AUGUST! After discovering how much I love the ease and economic genius of roasting a whole chicken, I came up with these flautas to use up the leftover meat.

What's a flauta?
It's basically a tortilla tightly rolled around meat filling and deep-fried.

Doesn't that sound exactly like a taquito?
Yes, it's a bit of a tricky distinction between the two, but from what I've read a taquito is smaller and the tortilla is made of corn, whereas a flauta is larger and wrapped in a flour burrito-sized tortilla. Make sense?

In essence there's not much difference. Just pure crispy goodness. The nice thing about these delicious finger food entrees is that my version is baked, making them easy to prepare and so much easier on your thighs.

My thighs need all the help they can get.

_________________________________________________________________________________

Makes 8 flautas


2 cups shredded chicken
1/4 cup water
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp chili powder
1/4 tsp oregano
1/4 tsp onion powder
Salt to taste

2 cups shredded cheddar (I like old light...saves me some calories but not taste)
8 10-inch flour or whole wheat tortillas

Preheat oven to 425 degrees.

In a medium saucepan over medium heat add the chicken, water, cumin, garlic powder, onion powder, oregano, onion powder and salt. Let this cook down for a few minutes until the sauce thickens and the chicken is heated through. Most of the water will evaporate and you will be left with a nicely coated saucy chicken. Remove from heat and set aside.

In the middle of a tortilla place 1/4 cup shredded cheddar. You want the cheddar to be in a line down the middle of the tortilla leaving about 2 inches from the edge on either side. Place 1/4 cup of the shredded chicken mixture over top of the cheddar. Fold in the two edges where you stopped 2 inches with the mixture. Tightly roll the bottom of the tortilla over the mixture and roll until you have a long, tight, burrito tube. Place seam side down on a baking sheet. Continue with the rest of the tortillas and filling.

Brush the tops of the flautas with a bit of vegetable oil (or spray with a cooking spray), and place in the oven. Bake for 8-12 minutes, flip them over and bake another 8-12 minutes. Serve with salsa, sour cream and guacamole.

Click here for printable version of Shredded Chicken Flautas.
____________________________________________________________________

THE RESULTS?
I've made these a couple times and always devour them without blinking. The last time I had leftover shredded chicken I debated whether to make these again or try a new Chipotle Chicken Quesadilla with Pomegranate Guacamole I was inspired to make by Rachael Ray....I went for the latter and was thoroughly disappointed. Pomegranates in guacamole? Cinnamon in savory spicy chicken? What was she/I thinking?!?! Next time I'll stick with these babies and my families mouths will be happy.

I love how incredibly flaky and crispy these become without being deep fried. The contrast of flaky, crisp pastry against melty cheese and well seasoned chicken is addicting. I no longer have to make midnight runs to 7-11 for a taquito fix (what? who said that? I don't do that.)


Meal Ideas:
  • Shredded Chicken Flautas + Guacamole, Salsa & Sour Cream + Side Salad

Traditional Sambal Belacan

Sambal belacan is one of the famous Malaysian condiments. It is usually eaten with white rice together with other dishes. It makes the food nicer (or should i say spicier) and more appetizing. Also, the use of sambal belacan does not stops here. You can also use as one of the ingredients for your cooking to replace plain chillies. It will add more taste and flavour to the dish.



Photobucket
Traditional Sambal Belacan


Now, let's learn how to make sambal belacan the traditional way from scratch. Firstly, you'll need to have a stone mortar (like the one in the picture below). If you don't have one, don't fret, you can alternatively use food processor or a blender. It will do the task just as well. But then again, some old folks would tell you that using stone mortar will make all the difference. The taste and texture of the sambal belacan using stone mortar is far superior compared to the any electrical device. So if you've got the time, go find yourself a stone mortar:P



Photobucket
Things you'll need to prepare


Sambal Belacan Recipe

Ingredients:
  • 8 fresh chillies
  • 1 inch cube shrimp paste (belacan)
  • 1 tsp salt
  • 2 fresh kalamansi lime (limau kasturi)

Method:

1. Fry belacan in a kuali with a little oil.

2. Put fried belacan in a stone mortar and pound it together with salt and chillies.

3. Pound till all the seeds are fine. Optional, you can remove the seeds before pounding. Pound till the chillies are fine.

4. Squeeze 2 fresh kalamansi lime juice to the sambal belacan paste.

5. It is ready to be serve and eaten :D





Photobucket
Yummy, sambal belacan :)





Preparation time: 10 mins

Tips:
a) To prevent the chillies from splashing all over the place during pounding, put a piece of plastic on top of the stone mortar or use your hand to cover the top opening of the mortar.
b)For storage, put the sambal belacan paste in a clean container in the refridgerator. It can last about a week.

Chinese Tea (pu'er) Enzyme





To do this enzyme, you need a special yeast. Ask around from those who make enzyme, maybe they have this special yeast. It is like jelly, soft and spongy.
The fermentation of this tea takes 12–14 days. After fermentation, new batches can be easily made from the existing culture. According to my friend this enzyme is very good for cough and sore throat. When I had sore throat, I took that in the morning or after my meal … hey … it works! My friend also told me that if you have diarrhoea, take 4 tablespoons of the Chinese tea enzymes 3 times a day. It helps to lessen your diarrhoea. Gradually your diarrhoea will improve. Give it a try or you will never know the result.

Ingredients:
25 gram sample: 2000 Long Yuan Hao - Yi Wu Mountain Raw Pu-erh teaHealth Best Sugar Brown, 15-Ounce Units (Pack of 6)

3 - 4 tbsp Chinese tea (pu'er)

100 g brown sugar/ cane sugar

3 liter water

1 small piece of the special yeast

Method:

1. Boil water with Chinese tea for 20 minutes. Let it cool down.
2. Strain the Chinese tea leaves and add cane sugar in a glass bottle. Put in the special yeast.
3. Let it ferment for about 21 days.
4. Every 1 - 2 days shake the bottle so that everything is well mixed.
5. After 21 days, strain the pu'er tea enzyme and keep in the refrigerator.
6. Take about 4 tbsp of the enzyme everyday or when needed.

Note: Store the fermented yeast in the refrigerator with some of the Chinese tea enzyme. It can be used again when needed. You do not have to use the whole piece of yeast. Just cut a quarter of the yeast and add to the new tea if you are doing another Chinese tea enzyme..
During fermentation the yeast will grow bigger. If it doesn't grow it means that that yeast are dead and have to be replaced with a new one. Usually if you take care of the yeast it will not die easily.

An idea worth pondering

A couple of years ago I met a lady from France who was visiting India. It was a journey in search of her roots as her mother is a third generation Indian from Mauritius and like most Indians outside the country she preserves, cherishes and values her Indianness and takes great pride in our culture. This girl had just been through a personal tragedy which had led her into a phase of introspection. This trip was a quest in search of answers to some of her personal questions and re-evaluation of her priorities. Having heard her mother talk about the values and ideals central to Hinduism and the principles that governed a Hindu ways of life, she was keen to find out if business gurus and corporates in India had evolved standards and practices rooted in this culture. According to her, western business models were rooted in greed and lacked principles and their only standard was success by all means at all times. Having headed a company herself, she felt that it was a defective model where success did not always guarantee happiness. She had been highly successful in her career but that hadn’t given her true happiness, she said.
In the short time she was here, we had many enjoyable conversations comparing the western and Indian ways of life. She mentioned a report with the finding that nearly one in four French people are on tranquillizers, antidepressants, antipsychotics or other mood-altering prescription drugs. I found this disturbing but I was a little confused when she attributed it to the loss of belief in God. She seemed to suggest that Faith could be an effective substitute for tranquillizers, antidepressants, antipsychotics and I found it difficult to make the connection.

I finally understood her point only a few days ago when I heard this lecture by eminent author Alain de botton:

in the middle ages, in England, when you met a very poor person, that person would be described as an "unfortunate." Literally, somebody who had not been blessed by fortune, an unfortunate. Nowadays, particularly in the United States, if you meet someone at the bottom of society, they may, unkindly, be described as a "loser." There is a real difference between an unfortunate and a loser. And that shows 400 years of evolution in society, and our belief in who is responsible for our lives. It's no longer the gods, it's us. We're in the driving seat.
That's exhilarating if you're doing well, and very crushing if you're not. It leads, in the worst cases, in the analysis of a sociologist like Emil Durkheim, it leads to increased rates of suicide. There are more suicides in developed individualistic countries than in any other part of the world. And some of the reason for that is that people take what happens to them extremely personally. They own their success. But they also own their failure.

Is that why people need God? As someone who has the power we lack – to make things alright, to work miracles, to make possible whatever seems impossible to us? So that we can still have hope even when Reason tells us that nothing more can be done to make the situation better? Is that why it was necessary to invent Him in the first place? To help us handle our success and failure with equanimity by shifting responsibility?
Today we have a lot more in terms of possessions, comforts and avenues to be happy and yet people are more discontented and unhappy than the earlier generations. Success and happiness seem like mirages which people keep chasing until eventually they die unhappy. Is God the answer? What about those who have outgrown belief in God that it is impossible to go back? In matters of faith, once doubt creeps in however slight, it is never again possible to go back to unquestioning belief.

Botton’s answer is different. He argues that we simply need to re-evaluate our definitions of success and failure.

And one of the interesting things about success is that we think we know what it means. If I said to you that there is somebody behind the screen who is very very successful, certain ideas would immediately come to mind. You would think that person might have made a lot of money, achieved renown in some field. ...
Here's an insight that I've had about success. You can't be successful at everything. We hear a lot of talk about work-life balance. Nonsense. You can't have it all. You can't. So any vision of success has to admit what it's losing out on, where the element of loss is. And I think any wise life will accept as I say, that there is going to be an element where we are not succeeding.
And the thing about a successful life, is a lot of the time, our ideas of what it would mean to live successfully, are not our own...
And we also suck in messages from everything from the television, to advertising, to marketing, etc. These are hugely powerful forces That define what we want, and how we view ourselves. When we're told that banking is a very respectable profession a lot of us want to go into banking. When banking is no longer so respectable, we lose interest in banking. We are highly open to suggestion.
So what I want to argue for, is not that we should give up on our ideas of success. But we should make sure that they are our own. We should focus in on our ideas. And make sure that we own them, that we are truly the authors of our own ambitions. Because it's bad enough, not getting what you want. But it's even worse to have an idea of what it is you want, and find out at the end of a journey, that it isn't, in fact, what you wanted all along.

I found it a truly inspiring and insightful lecture. Things they don't teach in the universities but ought to.Ideas that young people should consider before they get sucked into the rat race. Perhaps they could then find a way to be successful and happy as their struggle would not be to meet someone else’s definition of success but their own.

Berry Nutty Chocochip Cake


Well this time around in Cosco I found fresh cranberries and since I love cranberry juice I thought of buying that packet and trying it out.. The first bite of cranberry and I was sure that I cant have it as it is and have to make something out of it. And then after searching for lot many recipes, none were appealing enough to try out. That is when I decided to try my own one from the few ones I read.

Berry Nutty Chocochip Cake
Ingredients
2 Cup Maida
1 Cup Sugar
1 Cup Cranberries
1 Cup Choco Chips
1 Cup Mixed Nuts
1 Cup Grapes
1/2 Cup Melted Butter
1.5 Spoon Baking Powder
1/2 Spoon Baking Soda
1 Egg
4 Spoon Chocolate Sauce
Salt to taste

Method
  • Chop the mixed nuts, cranberries and mix them with choco chips and keep aside.
  • Sift through Maida, Baking Powder, Baking Soda and Salt couple of times.
  • Preheat oven to 350F/180C
  • Grease the loaf pan/any other baking pan with butter
  • In a large bowl, take this sift through mixture, add in sugar and mix well
  • Add in melted butter and mix with hands to form a crumbly mixture
  • Grind grapes in the mixie to get its juice. Add in the mixture in bowl
  • Add egg and nuts-berry=chocochip mixture. Mix well.
  • Pour the batter in the previously greased pan and bake it in the oven over 350F/180C for 45 minutes.
  • Let the cake cool down and then sprinkle the chocolate sauce over its top and serve.

Notes
Dont worry if the batter isn't of flowing consistency, its normal. The batter in this case is more of a moist thick mixture.
I already had the mixed nuts bottle at home so I used that one, but you can combine any kind of nuts like cashews, almonds, walnuts, peanuts.

Housekeeping

Tap, tap, tap....is this thing on?

Thank you all for being so dang patient with me in this new endeavor in my life (for those of you that don't know I became a preschool teacher). My days are filled with making egg carton spiders, playing in the sand, stories and songs without much time leftover for cooking and blogging. But you are all being so encouraging and wonderful and I thank you for that. I've gotten lovely emails from people that miss this ol' blog of mine....thank you. Your words are encouraging and it's nice to be missed. I'm going to try to visit here more often and actually post more regularly (fingers crossed!) I thought I'd let you know a few of the housekeeping things:

1. If you commented in the last month, I FINALLY commented back. Check it out if you were waiting for an answer.

2. All the recipes have been updated to include a "Print this recipe" link. It is a simple text version minus all the graphics that is easy to print and use when you are cooking.

3. I will try to get to all the other posts you've been waiting for: Sweet Potato & Black Bean Enchiladas, Chicken Flautas, Thai Coconut Chicken Noodle Soup, and I have quite a few fun dinner parties to post one of them being my birthday from July that my friend Tara not-so-subtly emails me about and reminds me that I haven't posted it yet :)

Thanks again everyone!

Thick Poha Chivada


Chivada (Mixture) in general is weak point for all most everyone i guess :) This one is very common preparation we end up preparing. Even more than one with thin poha (though i like that one too).

Chivada
Ingredients
2 Cup Thick Poha
2.5 Spoon Red Chilli Powder
1/4 Spoon Sesame Seeds
1/4 Spoon Jeera
1/2 Cup Peanuts
1/4 Cup Pootane Daal(Chanaa Daal)
1.5 Spoon Sugar
7-8 Curry Leaves
4 Spoon Cashews
4 Spoon Raisins
1/4 Spoon Mustard
A pinch of Asafoetida
Salt to taste
Oil

Method
  • Roast jeera and sesame seeds over low flame for around 3-4 minutes
  • Dry grind jeera, sesame seeds and sugar to form fine powder
  • In a big pan, mix the above powder, 2 spoon of red chilli powder, cashews, raisins and salt to taste. Mix well
  • In a pan heat oil over medium flame
  • Fry pohas in small batches by adding them in another strainer (steel or aluminium one) which is dipped in the hot oil
  • Drain them on the kitchen towel and keep adding them to the above masala mixture when 2-3 batches are on towel. Mix well
  • When pohas are fried completely, strain out the remaining oil and heat it in a pan (around 2-3 spoon)
  • Fry groundnut till they turn reddish in it. Keep them aside.
  • In same oil, add mustard and let it splutter.
  • Add Asafoetida, curry leaves and futaane daal(chanaa daal) and roast it for around 2 minutes.
  • Add in fried groundnuts and remaining 1/2 spoon of red chilli powder and add this mixture to the chivada mixture prepared earlier. Mix well.

Notes
Use litte oil at a time and add some more oil when half way though. The oil turns black after frying poha, so it would help in reducing the remaining quantity that we need to throw away.
Using strainer helps in taking out pohas easily after they are fried.
I drained the fried pohas over kitchen towel so that it can soak out oil, but one must make sure to transfer them to masala mixture when it is warm and before it cools down

Chakali


This time for Diwali I decided to prepare some faraal - snack items prepared especially for Diwali. So the preparation started with getting recipes from mom. When I looked at recipe for chakali, I just couldn't believe it is going to be so easy to make it and yet so quick. I had fun preparing this one and it tasted awesome. Item that is my and ajoy's favorite.

Chakali
Ingredients
2 Cup Rice Powder
1 Spoon Maida
1/2 Spoon Red Chilli Powder
1/4 Spoon Sesame Seeds
1/4 Spoon Carom Seeds
1/4 Cup Unsalted Butter
Oil
Salt to taste

Method
  • Mix rice powder, maida, sesame seeds, carom seeds, red chilli powder, salt in a plate
  • Add in the butter and mix well.
  • Make a soft dough ball (not too tight, not too loose but soft consistency) by adding water to it and kneading it well
  • Knead half portion of it and put it in chakali maker.
  • Heat oil on high
  • Turn the heat to medium, make chakalis from the maker on a plate and transfer them to the oil.
  • Fry from both sides till light red in color
  • Repeat for remaining ones, making sure oil is hot enough before adding chakalis to the oil.
  • Let it drain the oil on the kitchen towel, cool it and store it in air tight container

Notes
If you are using homemade butter, then wash it with cold water before use.
The chakalis should be taken out before they turn completely reddish as the color darkens after removing and cooling it down.

Tandoori Chicken


One of the best starters we both love. In hyderabad I use to prepare this with Everest Chicken Tandoori Masala but this time I made it with my mix of masalas. It tasted awesome.

Tandoori Chicken
Ingredients
6 Chicken Leg Pieces
3/4 Cup Curd
2 Spoon Red Chilli Powder
1 Spoon Garam Masala
2 Spoon Ginger Paste
2 Spoon Garlic Paste
4 Spoon Lemon Juice
1/2 Spoon Chaat Masala
2 Spoon Oil
1/2 Cup Butter
Salt to taste

Method
  • Make horizontal cuts on the chicken pieces
  • Apply 2 spoon lemon juice and 1 spoon red chilli powder to it and keep aside for 30 minutes
  • In a bowl mix curd, garlic paste, ginger paste, 1 spoon red chilli powder, 2 spoon lemon juice, garam masala, oil and salt
  • Apply the above marination to chicken and store in fridge for 4-5 hours
  • Preheat oven to 395F(200C)
  • Melt the butter and sprinkle some on the chicken and bake it for 15 minutes
  • Turn the chicken to face other side and sprinkle more butter on both sides. Bake for another 15 minutes
  • Again turn the chicken and sprinkle remaining butter and bake for another 10 minutes
  • Sprinkle chaat masala and serve with onions rings and lemon wedges

Notes
Instead of leg pieces you can use 700g mixed pieces as well.
In restaurants, they use color to make it look reddish but I didnt have it neither did I intended to use it.
I baked it over this bakeware set. It helps in dropping off extra marination, butter in the tray.

Apple, Kiwi and Lemon Enzyme




Apple is an ideal fruit for the dieter, trying to shed those excess pounds. It fills you up, makes you feel less hungry, and it provides you all the nutrients for health and beauty.


Kiwi fruit contains vitamin C and also a great source of fiber. Kiwi contains enzymes similar to fresh pineapple.
It's one of the most popular fruits today. Kiwi fruit is high in anti oxidant, vitamin C and a good source of fiber, vitamin E and potassium. It is fat free, sodium free and cholesterol free.
Apples and kiwi fruits are used to tenderise meat. It contains a lot of enzymes.

Lemons too have a lot of uses:

For sore throat, dilute lemon juice with water and gargle frequently. Dilute one-half lemon juice with one-half water. It is even better to use concentrated lemon juice. The apple, kiwi and lemon enzymes would be a better choice for all ailments.

Ingredients:
4 green apples
250 ml honey
2 kiwi fruits
2 lemons
3 pieces block brown sugar


Method:

1. Rinse all the fruits and let it dry. Skinned the fruits and slice thinly.

2. Divide the ingredients into three portions.

3. Arrange the ingredients in a glass bottle in sequence: green apples, kiwi fruits, lemon and brown sugar followed by honey. Repeat the process with the other portions.

4. Cover the bottle with a piece of plastic cling wrap. Put the bottle lid on top of it.

5. Keep turning the bottle everyday so that all the ingredients are all mixed.

6. Let it stand in a cool dry place for at least 2 week.

7. To serve, mix 2 tbsp of enzyme with a cup of water.

Note: We cover the bottle with cling wrap to prevent fruit fly from contaminating the fruit. Once the enzymes are ready, take away the cling wrap. Cover the bottle with the lid.

You can use ordinary brown sugar or the block brown sugar where you can buy from Chinese medicine shop. Oligo sugar is preferred because it is a friendly booster bacteria. This sugar can in bought in any organic shop. It is not too sweet and so it is recommended for diabetics.
















Lime And Grape Enzyme





Lime is used to get rid of phlegm and prevent the respiratory tract from infection such as flu and asthma. It also improves the heart function.


Grapes are a powerful antioxidant. Grapes act as a diuretic (reduce water retention). Interestingly, grape seeds are also of nutritional benefit. They act as antioxidants. Grapes has the magical power to fight diseases.


Fresh grapes are believed to prevent diseases such as cancer and heart.

Ingredients:
  • 15 fresh limes

  • 300 g green grapes

  • 3 pieces brown sugar

  • 1/4 bottle honey
Method:

1. Wash and dry all fruits. Cut lime into halves.

2. Divide into 3 portions and arrange the ingredients.

3. Repeat the process until all the ingredients are used up.

4. Cover the bottle with a piece of cloth or cling wrap.

5. Place the lid on top.

6. Keep rotating the bottle everyday so that they are well mixed.

7. Keep in a cool dry place for 2-3 weeks.

8. When it is ready to consume store in the refrigerator.

9. To serve, add 2 tbsp of the enzyme with a cup of water.






Dragon Fruit And Grapes Enzyme




Dragon fruit contains a lot of nutrients and also is an antioxidant. It protects us from diseases.Taking this fruit enzyme frequently will delay premature aging and also gives a glowing complexion. The seductive red color dragon fruit is in fact good for anemia. It has the properties of expulsion of toxin against cancer's function, regeneration and boots metabolism , enhances body cell, improves and cleans the blood and helps to reduce bad cholesterol, as well as improves blood circulation and helps in digestion.


Ingredients:
Melissas' Fresh Dragon Fruits, set of 3


600 g dragon fruit (Skinned and sliced)
400 g red grapes
3 pieces brown sugar/cane sugar/oligo sugar
200 ml honey

Method:

1. Rinse all the fruits and let it dry.

2. Divide the ingredients into three portions.

3. Arrange the ingredients in a glass bottle in sequence: dragon fruit, grapes, brown sugar followed by honey. Repeat the process with the other portions.

4. Cover the bottle with a piece of plastic cling wrap. Put the bottle lid on top of it.

5. Keep turning the bottle everyday so that all the ingredients are all mixed.

6. Let it stand in a cool dry place for at least 2 week.

7. To serve, mix 2 tbsp of enzyme with a cup of water.



Note:There will be bubbles in the bottle during fermentation. It is the carbon dioxide gas. Release it by flipping the plastic cling wrap slowing.

Lotus Paste Jelly Moon Cake





Nowadays jelly moon cake is very popular. Children will love this jelly moon cake because it is light and refreshing. Try making this simple recipe which I have tried making. You can also give away and pack in give away container. I'm sure your friends would enjoy and compliment your moon cake.

Ingredients:

Filling:

  • 50 g lotus seed paste
  • 200 ml thin coconut milk
  • 1 1/2 tsp agar- agar powder
  • a pinch of salt
  • 60 g brown sugar
  • 1 pandan leave

Jelly Skin:

  • 60 g castor sugar
  • 400 ml thin coconut milk
  • 2 tsp agar-agar powder
  • 2 tsp instant jelly
  • 1 pandan leave
Method:

1. Prepare the filling. Mix all the ingredients in a pot. Let it boil over medium heat. Once boil, put of fire. Pour into patty tins . Let it cool. Put in the refrigerator until use.

2. Prepare the jelly moon cake skin. Mix all the ingredients in a pot. Let it boil over medium heat. Once boil, put of the fire. Let it cool down for 5 minutes.

3. Pour mixture into a plastic mould. Put in chilled filling in the centre of the moon cake. Put in the refrigerator and let it set for at least an hour. When set, remove from mould and it is ready to be served.

serving: about 4- 5 moon cakes.
variations: Replace other types of fillings with the lotus seed filling if prefer.
If you like different types of coloured moon cakes, add in a few drops of thick pandan juice, cocoa powder or pureed fruits for the skin.

Coconut milk can be replaced with fresh milk, carnation milk, soya bean milk or anything you like.