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Apple Cider, Meri Jaan: A Winter Warmer with a Desi Twist!

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Chef Curry Do’pyaza

Apple Cider, Meri Jaan: A Winter Warmer with a Desi Twist!

Namaste, mere pyaare doston! Sat Sri Akal! Kem Chho? Chef Curry Do’pyaza here, back with a recipe that’ll warm you from the inside out, just like a loving hug from your nani. Today, we’re diving into the world of Apple Cider, but with a desi twist that’ll make your taste buds sing!

This isn’t just any old cider, folks. This is Apple Cider, Meri Jaan – a comforting drink perfect for those chilly winter evenings, Diwali gatherings, or even just a quiet night in with a good book. Think of it as haldi doodh but with a fruity, spicy kick!

A Little History, My Friends

While apple cider isn’t exactly desi, apples themselves have a rich history in India, especially in the northern regions like Kashmir and Himachal Pradesh. The British introduced the concept of cider-making to India, and over time, we’ve embraced the delicious drink, adding our own unique spices and flavors. This version is a tribute to that fusion, a beautiful blend of East meets West.

When to Enjoy This Deliciousness

Think festive! Diwali, Christmas, Lohri, or any occasion where you want to spread warmth and cheer. This cider is especially delightful during the winter months when the air is crisp and you need something to cozy up with. It’s also a fantastic alternative to traditional hot beverages for those who prefer a fruity, less milky option.

The Nitty-Gritty: Prep and Cook Time

  • Preparation Time: 15 minutes
  • Cooking Time: 30 minutes

Ingredients: The Spice Rack’s Best Friends

  • Seb (Apples): 8 medium-sized, a mix of sweet and tart varieties like Fuji, Gala, and Granny Smith.
  • Paani (Water): 8 cups
  • Cheeni (Sugar): ½ cup, adjust to your liking. Jaggery (Gur) works wonderfully too!
  • Dalchini (Cinnamon Sticks): 2-3
  • Laung (Cloves): 6-8
  • Elaichi (Cardamom Pods): 4-5, lightly crushed
  • Adrak (Ginger): 1-inch piece, thinly sliced
  • Chakra Phool (Star Anise): 1-2 (optional, but adds a beautiful depth)
  • Nimbu ka Ras (Lemon Juice): 2 tablespoons (for a bright finish)
  • Kala Namak (Black Salt): A pinch (adds a unique, savory note)

Let’s Get Cooking: Step-by-Step Instructions

  1. Wash and Chop: Give those sebs a good scrub! Then, chop them into large chunks. Don’t bother peeling them; the peels add color and flavor.
  2. Combine and Simmer: In a large pot, combine the chopped apples, water, sugar (or jaggery), cinnamon sticks, cloves, cardamom pods, ginger, and star anise (if using).
  3. Bring to a Boil: Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for about 20-25 minutes, or until the apples are soft and mushy. Your kitchen will smell absolutely divine!
  4. Mash and Strain: Remove the pot from the heat. Using a potato masher or the back of a spoon, gently mash the cooked apples to release their juices.
  5. Strain the Cider: Place a fine-mesh sieve or cheesecloth-lined colander over a large bowl. Pour the apple mixture through the sieve, pressing down on the solids to extract as much liquid as possible. Discard the solids.
  6. Season and Serve: Stir in the lemon juice and a pinch of kala namak to the strained cider. Taste and adjust the sweetness if needed.
  7. Warm It Up: Serve the cider warm in mugs. Garnish with a cinnamon stick or a slice of apple for a beautiful presentation.

Chef Curry’s Top Tips for the Best Cider

  • Apple Variety is Key: Use a mix of sweet and tart apples for a balanced flavor.
  • Don’t Overcook: Simmering too long can make the cider bitter.
  • Strain Thoroughly: A good straining ensures a smooth, clear cider.
  • Spice it Up: Feel free to experiment with other desi spices like nutmeg (jaiphal) or mace (javitri).

Cooking it Your Way: Different Methods

  • Gas Stove: Follow the instructions above. This is the most common and reliable method.
  • Induction Stove: Similar to the gas stove, just adjust the heat settings accordingly.
  • Slow Cooker/Crockpot: Combine all ingredients in the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours. Mash and strain as directed.
  • Pressure Cooker: Not recommended, as the apples can become overly mushy and the flavor might be compromised.
  • Oven: Not suitable for this recipe.
  • Microwave: Not recommended, as it’s difficult to control the cooking process and achieve the desired flavor.
  • Air Fryer: Not suitable for this recipe.

Nutritional Information (Approximate, per serving)

  • Calories: 150-200
  • Carbohydrates: 30-40g
  • Sugar: 25-35g
  • Fiber: 2-3g

(Note: Nutritional information can vary depending on the specific ingredients used.)

Serving Suggestions: Make it Special!

  • Garnish: Cinnamon sticks, apple slices, orange slices, star anise.
  • Add a Kick: A splash of rum or brandy for an adult version.
  • Pairing: Serve with warm pakoras, samosas, or a slice of gajar ka halwa.

Your Turn, Mere Yaar!

Now it’s your turn to bring this delicious Apple Cider, Meri Jaan to life in your own kitchen! Gather your ingredients, follow the simple steps, and share the warmth and joy with your friends and family. This recipe is all about creating memories and sharing the love, one sip at a time. Don’t forget to experiment with spices and make it your own signature blend! Happy cooking, and remember, pet pooja, kaam dooja!