Yummy Sizzling Recipes

When you think of wine 🍷, you may picture vineyards, wineries, and complex processes. Well, here's some good news—no huge investments or expensive tools are required! You can make delicious wine right at home. 🥳 Ingredients: Black Grapes : 2 kg Sugar : 2 kg Yeast : 10 g Whole Wheat Grains : 50 g Water : 3 liters Earthen Pot/Bharani/Jar Wooden Spoon (optional, for stirring) Directions: Part 1: Preparation (Day 1 to Day 21) Boil 3 liters of water and let it cool completely. Thoroughly wash and clean the grapes, remove the stems, drain the water, and dry them with a clean cloth. Place the grapes in the jar and smash them with a wooden spoon until the skins are ruptured. Pour the cooled boiled water into the jar. To activate the yeast: Add 100 ml of lukewarm water to a bowl. Mix in 2 tsp of sugar and 10 g of yeast. Once mixed, pour this yeast mixture into the jar. Add half of the sugar (1 kg). Stir everything together. Seal the jar tightly using cling wrap/plastic wrap t

Ingredients: Okra (Vendakkai) : 500 g Tomato : 1 (chopped) Onion : 1 (chopped) Sambar Powder : 1-2 tsp Besan (Chickpea) Flour : 1-2 tsp Dried Red Chilies : 1-2 Mustard Seeds : 1/2 tsp Oil : for sautéing Directions: Prepare the Okra: Wash and chop the okra. Ensure it's completely dry before cooking for a crisp texture. Sautéing: Heat oil in a pan, add mustard seeds and dried red chilies. Let them splutter. Add the chopped onions and sauté for a few seconds until they turn soft and translucent. Stir in the chopped tomato and sauté for another minute. Spice and Okra: Add sambar powder and stir to combine. Add the chopped okra and sauté well, stirring occasionally. When the okra starts to stick together, sprinkle besan flour and stir well. Cook Until Done: Keep stir-frying until the raw taste of besan disappears and the okra is fully cooked. Serve hot with rice or chapati. Tips: Make sure the okra is dry after washing to ensure a crisp texture during cooking. The addition o