|Yet more serialising of recipes by my cooking guru, Yamuna Devi. Before attempting to cook any of her recipes, make sure you are aware of the difference between US measures and Australian/metric measures. See below*
“I first served this beverage to Srila Prabhupada in Vrindavan, India, where the well water is distinguished by a slightly salty taste. He commented that his mother had made this summer thirst quencher with effervescent quinine water. It is pleasant with most carbonated mineral waters from the gentle fizz of San Pellegrino to the brisk fizz of Perrier.
Double-boiling the ginger stretches the flavor of fresh ginger root. India’s nimbu is a cross between key limes and lemons, though any type of lime will do. You may or may not want to use peppercorns. I find that a blend of allspice and white, green and Malabar peppercorns lends pleasant spunk to the beverage.”
Preparation time (after assembling ingredients): 15-20 minutes,
Makes: 2 quarts/litres.
One 2-inch (2.5 x 5 cm) piece of peeled fresh ginger root (about 1 ounce/30g),
8 cups (2 litres) water or 4 cups (1 litre) still water and 4 cups (1 litre carbonated water,
1 teaspoon whole peppercorns (optional),
2 1/3 cups (495g) sugar or equivalent sweetener,
12 limes, juices and strained.
Grind the ginger to a paste in a food processor or with an Oriental ginger grater or mortar and pestle. Mix with 2 cups (480ml) of still water and the optional peppercorns. Bring the water to a boil over moderately high heat, then reduce the heat and simmer for 4-5 minutes. Strain the mixture through muslin and again place it in the saucepan.
Add 2 more cups of water and repeat the process. After straining the liquid again, add the sweetener and stir until dissolved. Finally, mix in the lime juice. Chill well.
Before serving, top off with the remaining 4 cups (1 litre) still water or the 4 cups (1 litre) carbonated water. Serve over ice cubes.
*Note that since Yamuna wrote her recipes using US measurements, the weights are in US with metric in brackets.
More importantly, her tablespoons are US (15ml) whereas Australian/metric tablespoons are 20ml. So if you follow these recipes using metric measures, your tablespoons should be scant.
Similarly, the US cup is 240ml as distinct from the Australian/metric 250ml cup. The same scant measuring should thus apply to Australian/metric cup users.
The teaspoon is a universal 5ml.
Posted by Kurma on 30/9/10; 6:12:08 AM