Recipes

2 Servings

Prep time: 5 mins

Cook time: 15 mins

Infusion time: min 30 mins to 1.5 hours

Assembly: 2 mins

Ingredients

For mulled tea

2 large apples sliced (whichever are in season)

1 orange sliced

1 lemon sliced

4 gratings of nutmeg

1 medium stick of cinnamon

6 cloves

750ml water

For assembly per serving

60ml Old monk rum

30ml Kuninda Fire Cider No. 1

1tsp honey/jaggery syrup

Garnish

Cinnamon sticks or orange slices

Directions

1. Add ingredients of the tea into a saucepan, bring to a simmer and let cook for 10 minutes.
2. Let the infusion sit, covered, for at least 30 minutes.
3. Strain the tea into another saucepan. With the back of a wooden spoon, gently squeeze out the juices from the sliced fruits.
4. In 2 mulled wine mugs measure out the rum, fire cider no.1 and sweetener. Pour the reheated tea in. Mix with a spoon. 
5. Garnish with a cinnamon stick or an orange slice.

Variations:

• For a non alcoholic option, don’t add the rum and increase the sweetener to taste.
• If fresh fruits aren’t available you can use unfiltered juices of the fruits and then omit the water. 400ml apple juice, 200ml orange juice and 100ml lemon juice

What is Fire Cider No.1?

Apple cider vinegar infused with roots, spices, herbs, flowers and fruits is called Fire Cider.

A tastier, healthier and more versatile way of consuming one’s daily dose of Apple Cider Vinegar. Fire Cider No. 1 is warming and spiced.

5 Servings

Prep time: 2 days to 1 week

Ingredients

1 1/2 cups diced guavas

1/4 cup finely chopped green chillies 

1/4 cup (tightly packed) bruised mint leaves

1 cup guava juice

4 cups Kuninda Jamun Vinegar

1/4 cup honey/ jaggery syrup/ agave nectar/ stevia syrup

For serving

Fresh mint leave for garnish

Ice

Directions

1. Mix all liquid ingredients together.
2. Fill a 3 litre glass jar with the diced fruit, chopped chillies and bruised mind leaves.
3. Pour the liquid mix over the contents of the jar, ensure that the contents are entirely submerged. 
4. Cover the jar with a muslin cloth and hold down with a thick rubber band.
5. Leave in dry and dark place for12 hours.
6. Remove the muslin cloth and cover the jar with its lid (non metallic lid so the vinegar doesn’t oxidise the metal) and place the jar in the fridge for 24 to 36 hours. 
7. Shake the jar at least six times in 36 hours to have the flavours of the ingredients mix well and be absorbed evenly by the vinegar. 
8. Strain the liquid out. Taste fir sweetness, adjust to one’s individual preference. 
9. In a glass add a few cubes of ice and a couple of mint leaves. Pour in the shrub. Add rock salt or black salt, to taste. 
10. Stir well and enjoy!

Variations and suggestions:

• You can try this with any fruit vinegar (that doesn’t have a strong flavour).
• You can also create a shrub with any other fruit and herb/spice combination of your choice.
• If you leave the preparation, pre straining, in the refrigerator for upto one week the flavours will be stronger.
• You can use this shrub in a cocktail with a white alcohol of your choice. 
• It can be consumed as a health tonic every morning on an empty stomach as well. (30ml Kuninda Jamun Vinegar and 250ml warm water). Good for hormonal regulation in women and diabetics in addition to the general benefits of natural vinegars.

Why is Kuninda Jamun Vinegar different?

This vinegar is made from the fruits of trees on our farm in Uttarakhand. Desi jamun trees which fruit every summer to give a subtle and delicate tasting vinegar. We do not use any yeasts for the fermentation. We do not pulp or juice our jamuns but allow the entire fruit to ferment slowly and naturally over two months. 

Raw, unfiltered, with mother.

10 Servings

Prep time: 10 minutes

Soaking time: 2 hours to 3 weeks

Ingredients

1 1/2 cups thinly sliced radish of your choice

4 cloves of garlic smashed

3 chillies (strong to medium) slit down the middle

1/2 cup Kuninda Apple Cider Vinegar

1/2 cup warm water

2 tsp salt

2 tsp jaggery/ organic brown sugar (optional)

Directions

1. Mix the vinegar, warm water and salt (+ sugar) well till everything is dissolved.
2. Put the radish, garlic and chilli in a 500ml sealable jar.
3. Pour the liquid ingredients over the contents of the jar, make sure that they are completely submerged.
4. Close the jar and place in the refrigerator for at least 2 hours. 
5. Shake the jar up before opening it to use the pickled radish. 
6. Use at will

Variations and suggestions:

• You can try this with a host of different vegetables and roots: ginger, onions, chillies, carrots, cucumbers and so on.
• Kuninda ACV can be consumed as a health tonic every morning on an empty stomach as well. (30ml Kuninda Jamun Vinegar and 250ml warm water). Good for making the body alkaline, cleaning out the gut and maintaining healthy bacteria in the gut among many other benefits.

Why is Kuninda’s ACV different?

Our Apple Cider Vinegar is made with whole apples from the Kumaon region of the Himalayan foothills– a good balance of tart and sweet which lends it a unique flavour.

We do not use any yeasts for the fermentation process.

We allow the naturally existing bacteria on the skins of apples to slowly ferment into vinegar.

2 Servings

Prep time: 5 minutes

Cook Time: 15 minutes

Ingredients

Keep aside

1 1/2 tbsp Kuninda Indian Mustard

2 cups chilled and cooked rice of your choice

For the spice paste

1/2 cup grated coconut

4 green chillies

1/2 tsp turmeric powder

1/4 tsp asafoetida

1 tsp thick tamarind paste

For seasoning

1 tbsp ghee (clarified butter)

3 tbsp peanuts

1 1/2 tsp black gram dal (urad dal)

1 1/2 tsp Bengal gram dal (channa dal)

2 red chillies

6 curry leaves

Directions

• Make a fine paste of all the spice ingredients with a little water.
• Heat 1 tbsp of ghee in a pan add black gram dal, Bengal gram dal, peanuts, red chillies and curry leaves.
• Saute for 5 minutes or until crisp.
• Add spice paste and fry till the raw smell disappears (3 - 4 minutes on a medium to low flame).
• Add the Kuninda Indian mustard and mix well
• Finally add the cooked rice and adjust the salt to taste
• Mix till all ingredients are well incorporated.
• Serve hot as a side dish.

Gluten free, vegan

4 Servings

Prep time: 10 minutes

Cook time: 20 minutes

Ingredients

For the mustard sauce

1 tbsp butter

2 medium shallots - diced

300ml single cream

1 1/2 tbsp Kuninda Bavarian Mustard

800 gms steam cooked, pealed potatoes

Salt and pepper to taste

Garnish with dried thyme or rosemary

Directions:

• Dice the steam cooked potatoes and set aside in a serving dish.
• In a large saucepan or wok, melt the butter and sauté the shallots to a golden brown.
• Add the single cream and stir gently till it comes to a simmer (medium to low heat).
• Let it simmer for a couple of minutes, till it get a thick consistency.
• Add the Bavarian mustard and incorporate well. Adjust salt and pepper to taste.
• Pour over the potatoes mixing the sauce in evenly.
• Sprinkle some dry thyme or rosemary.
• Some comfort food for you with toasted and butter slices of bread.

4 Servings

Prep time: 4 hours

Assembly: 5 minutes

Ingredients

For the hung curd

500 gms curd (300 gms greek yogurt)

1/2 tsp Salt 

1/4 tsp Pepper

1 tbsp honey

6 stalks of finely chopped spring onion greens

2 tbsp Kuninda Mirchi Mustard

Directions

• Over a medium saucepan place a strainer (large enough to cover the top ). 
• Place a muslin cloth/fine cheesecloth over the strainer and put the curd in it.
• Place the saucepan into the fridge and let it sit for 4 hours.
• In a large mixing bowl add the remaining ingredients. Spoon in the hung curd and mix well. Adjust salt and honey to taste.
• Take it out into a serving dish. 
• A dip for your crudités or chips, or a smear on your toast with eggs? Use generously and at will.

2 Servings

Prep time: 10 minutes

Cook time: 15 - 20 minutes

Ingredients

2 large, thinly sliced onions

1 cup besan/chickpea flour

1/2 tsp baking powder

1 rsp salt

1 tsp ground roasted cumin

1-2 finely chopped green chillies

1 tsp lemon juice

1 - 1 1/2 tbsp Kuninda garlic mustard

80 to 100ml water

oil for frying

Directions

• Whisk in all the dry ingredients in a large bowl.
• Add the garlic mustard, lemon juice and water a little at a time, all the while whisking steadily to avoid any lumps.
• Add the onions and mix throughly to have the batter coat all of it evenly.
• Heat some oil in a wok, put spoonfuls of the mix in the oil, no more than 4 to 5 (depending on the size of your wok).
• After a minute flip the pakoras. 
• Remove from the oil with a slatted spoon once they are a lovely golden brown. 
• Continue till the mix finishes. 

Gluten free, vegan.

2 Servings

Prep time: 10 minutes

Cook time: 15 - 20 minutes

Ingredients

2 large, thinly sliced onions

1 cup besan/chickpea flour

1/2 tsp baking powder

1 rsp salt

1 tsp ground roasted cumin

1-2 finely chopped green chillies

1 tsp lemon juice

1 - 1 1/2 tbsp Kuninda garlic mustard

80 to 100ml water

oil for frying

Directions

• Whisk in all the dry ingredients in a large bowl.
• Add the garlic mustard, lemon juice and water a little at a time, all the while whisking steadily to avoid any lumps.
• Add the onions and mix throughly to have the batter coat all of it evenly.
• Heat some oil in a wok, put spoonfuls of the mix in the oil, no more than 4 to 5 (depending on the size of your wok).
• After a minute flip the pakoras. 
• Remove from the oil with a slatted spoon once they are a lovely golden brown. 
• Continue till the mix finishes. 

Gluten free, vegan.

4 Servings

Prep time: 15 minutes

Cook time: 20 minutes

Ingredients

For the bechamel

50 gms butter

50 gms all purpose flour

600 ml milk

1/2 to 3/4 tsp salt

1/4 tsp freshly ground black pepper

4 gratings of nutmeg

2 tbsp butter

750 gms button mushrooms (sliced)

1 diced onion (medium)

6 minced cloves of garlic

2 tbsp Kuninda Classic mustard 

200 gms baby spinach

Directions

• For the bechamel Melt the butter in a pan and add the flour (medium flame) stir and cook the flour till a light golden..
• Pour in the milk, a little at a time so as to not form lumps, whisk steadily to incorporate well. Bring to a boil.
• Adjust the consistency to a spoonable one. Add salt, pepper and nutmeg. Mix and set aside. 
• In a wok, melt 2 tbsps butter and sauté the onion and garlic. Throw in the mushrooms and let them cook down.
• Toss the baby spinach in just long enough that they wilt. Spoon in the mustard and béchamel. Mix.
• Good with crepes, toast, pasta or just as is.

Makes 1/2 cup glaze

Prep time: 3 minutes

Cook time: 15 minutes

Cool time: 15 minutes

Ingredients

1 cup Kuninda plum vinegar

1/2 tbsp honey or brown sugar

A platter of your preferred cheeses.

However the reduction is best with aged hard cheeses. 

Directions

• Pour the vinegar into a saucepan. Add the sweetener. Stir it in.
• Bring the liquid to a low boil. Then on a medium to low flame let it continue boiling.
• Stir the liquid from time to time to prevent it from sticking to the bottom. Turn the heat off once the quantity has halved or the reduction lightly coats the back of the spoon.
• Set aside and let cool for 15 odd minutes. The reduction will thicken further as it cools. 
• Drizzle over your cheeses, brush it onto your burgers, drizzle over a walnut, apple and feta salad. A lovely texture and delicious flavour, the uses of which are limitless.

8 Servings

Prep time: 2 days to 1 week

Ingredients

4 oranges (thinly spice with skin)

2 lemons (thinly sliced with skin)

2 medium grapefruits (thinly sliced with skin)

1 1" piece ginger, peeled, coarsely chopped

1 3" cinnamon stick

6 cloves

½ cup honey

3 cups Kuninds Kafal Vinegar

1 cup water

Directions

• Mix all liquid ingredients together.
• Fill a 4 litre glass jar with the fruits and spices.
• Pour the liquid mix over the contents of the jar, ensure that they are entirely submerged. 
• Close the lid (a plastic lid) and place the jar in the refrigerator for 24 hours.
• Shake the jar at least six times in the 24 hours to get the flavours all nicely infused in the vinegar.
• Strain the liquid out. Taste for sweetness, adjust to one’s individual preference. 
• In a glass add a few cubes. Pour in the shrub. Top it up with some soda or tonic.
• Stir and enjoy!

Uses: As a mixer for gin or vodka based cocktails. Works well as a mocktail concentrate.  

For Cocktail

In a glass add two large cubes of ice. Measure and add

30 ml Kuninda Himalayan Conifer Oxymel of your choice 

(Deodar is citrusy, Himalayan Fir is citrusy with a slight woodiness, Himalayan Cypress is the woodiest of the bunch)

30 ml Jaisalmer Gin (or any gin of your choice)

Top up with soda or tonic. Garnish with some bruised, fresh rosemary.

For Mocktail

In a glass add two large cubes of ice. Measure and add

30 ml Kuninda Himalayan Conifer Oxymel of your choice 

(Deodar is citrusy, Himalayan Fir is citrusy with a slight woodiness, Himalayan Cypress is the woodiest of the bunch)

(Add some simple syrup, honey or molasses for those who’d like it a bit sweeter.

Top up with soda or tonic. Garnish with some bruise, fresh rosemary.

Variation: The same can be done with warm water in the winter months. The oxymels is effectively Kuninda Apple Cider Vinegar infused with bruised needles of various Himalayan coniferous tree needles mildly sweetened with raw, unrefined cane sugar.

Uses: As a mixer for rum or brandy based cocktails. Works well as a mocktail concentrate.  

For Cocktail

In a glass add two large cubes of ice. Measure and add

30 ml Kuninda Classic Switchel 

30 ml Old Monk rum (or any dark rum)

Top up with soda or tonic. Garnish with some bruised, fresh sage.

For Mocktail

In a glass add two large cubes of ice. Measure and add

3 tbsp (45ml) Kuninda Classic Switchel 

(Add some simple syrup, honey or molasses for those who’d like it a bit sweeter.

Top up with soda or tonic. Garnish with some bruised, fresh sage.

Uses: On dessert and breads and grilled or roasted meats, cottage cheese steaks, vegan steaks.

Ingredients

⅓ cup Kuninda lemon marmalade

1 tsp water

2 tbsp Old Monk rum (or any dark rum)

2 slices ginger

Method

1. In a saucepan add lemon marmalade, water and ginger.
2. Heat on a low flame, occasionally stirring, till the mixture begins to steam around the sides. Keep it slightly thick because adding the rum will make it thin out a bit. 
3. Add rum, incorporate, remove the ginger slices and set aside.
4. For grilling/roasting meats/vegetarian steaks let them cook half way then slather on the glaze generously and allow to cook till a lovely golden brown.
5. For desserts and breads, brush the glaze over the entire dessert/bread and let it set for at least an hour or so before you serve.

Variation

You can try this glaze with any citrus marmalade. When using orange marmalade use whiskey or bourbon instead of rum. 

Serves 4

Ingredients

For the papdi

300gms maida/refined wheat flour

2 medium pinches of salt

1 tbsp any neutral oil or ghee

Water (to knead the dough into a semi firm one: for those who know between a puri ka atta and a roti ka atta. Those attempting kneading for the first time, get someone who knows to supervise you.)

Mustard Oil (for frying)

For the chaat

100 gms Kuninda Mango Sounth (diluted with water to a pourable consistency)

100 gms yoghurt (diluted with milk to a pourable consistency)

Roasted and powdered cumin (for garnish)

Black salt (for garnish)

Chilli flakes (for garnish)

Method

1. In an iron wok/kadhai smoke and let cool the mustard oil. 
2. Make small 1 inch size balls of the dough and cover with a damp kitchen towel
3. Roll out into wafer thin discs (preferably on a stone surface using as little dry flour as possible or else your oil will blacken very quickly when you start frying)

(Side note: At this point it is quicker to have someone with you, i.e. a flunky. I was my mum’s and my mum was Sibo Nani’s)

1. With a fork evenly punch holes over the entire papdi. Do this part on a wooden surface. (The reason why this is an important step? If we don’t do this the papdi will fluff and become more a puri and less a papdi.)
2. Reheat the oil and fry the papdis to a light reddish brown. Since these papdis are thin they cook very fast so the right temperature of the oil is crucial. To test the temperature, flatten a little piece of the dough and toss it in, if it begins to brown immediately then you’ve got it.
3. Once fried, place them standing up in a steel parat (tub of sorts) to let the oil drain. 

Serving

1. In a plate of pasta bowl place 3 to 4 papdis and lightly break them by using the tips of your fingers.
2. Spoon over them a couple of ladles of yoghurt and then a couple of ladles of sounth. (or to taste, in our family the run is normally 1:1)
3. Finish it off with a sprinkle of cumin powder, chill flakes and black salt. 

Makes 8 

Ingredients

500gms whole wheat flour or mixed grain flour

1 large pinch of salt

1 large pinch of hand crushed ajwain/caraway seeds

1 medium onion finely chopped

1 tbsp finely chopped coriander leaves

2 to 3 tbsp Kuninda Chilli Relish 

Water for kneading the dough

Ghee/smoked mustard oil for frying the parathas

Method

1. Mix all ingredients in a bowl/parat. Knead into a semi firm dough.
2. Roll out into ¼ inch thick, 4 to 5 inch large discs/parathas.
3. Lightly fry with smoked mustard oil or ghee to a reddish golden brown on a hot iron tawa/cooking pan.
4. Serve with fried eggs, yoghurt and a dollop of freshly churned butter (a dollop on each paratha).

Makes 12 crepes

Ingredients

For the batter:

1 ½  cups maida (sifted)

¼ tsp salt

½ tsp baking powder

2 cups milk (room temp)

2 large eggs (room temp)

½ tsp vanilla essence

2 tbsp melted butter

1 tbsp powdered sugar

For the coconut filling:

1 large coconut grated

¼ cup powdered sugar

1 small pinch ground cardamom

Drizzling/Dipping Accompaniment:

Kuninda Apple Sauce (heated with a tsp of water to a pourable consistency)

Method

The crepes:

1. In a one bowl, stir together the dry ingredients
2. Whisk the milk, eggs, melted butter and vanilla essence.
3. Pour the wet ingredients into the dry ones, whisking constantly to prevent any lumps and bring to a pourable consistency. 
4. Heat a heavy bottom frying pan and brush with melted butter. Maintain medium-high heat.
5. Ladle in the batter and swirl it around till it reaches the edges. If you want to go dosa style then do so. Whatever comes naturally to you!  
6. Cook the crêpes for a minute or so on each side. Till they are spotted and a light brown.

The filling:

1. Squeeze out the water from the grated coconut. Keep the coconut almost entirely dry so the crepes don’t get soggy after filling. 
2. Add cardamom and sugar and mix well.

Serve:

1. Spread a tablespoon or two of the filling in a crepe.  
2. Drizzle warmed up Kuninda Apple Sauce, and roll. 
3. Do the same with the rest of the crepes and voila! Keep a little apple sauce aside in a bowl for dipping purposes, if needed. 
4. Delish with coffee, tea or a good ol’-fashioned milkshake.

Note: The recipe, courtesy Kuninda customer & friend, Sumiran, is a twist on her grandmother, Usha-Ione’s classic coconut crêpes.