How to Make Best Indian Non Veg Dishes

Refreshing Non-Alcoholic Ginger Beer

Here you will find many popular & authentic veg recipes so what you find here are mostly vegan as well.

Recipe Summary Refreshing Non-Alcoholic Ginger Beer

In the summer this is a good non-alcoholic thirst quencher for young and old. It may stir a few memories for those of us who grew up in New Zealand with home-brewed ginger beer in the garden shed and got their kicks out of the excitement and danger of opening a bottle left a little too long...how times have changed! It will get fizzier with age, so take care opening it.

Ingredients | Best Indian Non Veg Dishes

1 ½ cups water

2 ½ tablespoons water

9 teaspoons white sugar, divided

9 teaspoons ground ginger, divided

1 ¾ teaspoons brewers' yeast

⅛ teaspoon brewers' yeast

3 quarts cold water

2 lemons, juiced

3 ¼ cups white sugar

2 ¼ tablespoons white sugar

1 quart boiling water

1 tablespoon finely grated ginger (Optional)

Directions

Combine 1 1/2 cups plus 2 1/2 tablespoons water, 2 teaspoons sugar, 2 teaspoons ground ginger, and 1 3/4 plus 1/8 teaspoons yeast in a container. Mix together to make the bug. Cover loosely and let stand in a warm place for 24 hours.

"Feed" the bug daily for 7 days by adding 1 teaspoon sugar and 1 teaspoon ground ginger.

Strain the bug through muslin cloth, pouring the liquid into a separate large container.

Mix the strained liquid with 3 quarts cold water. Add lemon juice to the brew.

Dissolve 3 1/4 cups plus 2 1/4 tablespoons sugar in boiling water; add to the brew. Mix in grated ginger. Bottle the ginger beer. Let stand until fizzy, at least 1 week. Refrigerate before drinking.

Brewer's yeast is available from home brewing stores. Don't use bread yeast with added dough enhancers.

If you want to keep the bug going for further brews, halve the solid, add 1 1/2 cups plus 2 1/2 tablespoons (400 ml) water and start again. Keep the bug loosely covered in a warm place.

Info | Best Indian Non Veg Dishes

prep: 40 mins additional: 2 weeks total: 2 weeks Servings: 16 Yield: 16 servings

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