INSTANT MULI AMLA ACHAR

Recipe Ingredients

• Boiled amala(with 1 whistle) 1 kg
• Radish 1/2 kg
• Mustard seeds 50 gm
• Turmeric powder 1 tbsp
• Salt 100
• Green chillies 15-20
• Garlic cloves 20-22
• Mustard Oil 2 tbsp
• Water 250 ml

Amla is healthy in every way.If we want to eat it in our daily routine ,amala muli achar is the better option to eat with lunch or dinner

Recipe Preparation                                        

1. Take out the seeds of boiled gooseberries
2. Sliced the radishes.Now make a paste of chillies , garlic and mustard seeds
3. Take a big pot and mix gooseberries,radish and sarson paste
4. Now add salt and turmeric powder also
5. Add mustard oil and at last mix water and mix well
6. If you want you can add half cut green chillies also
7. Now pickle of amala muli achar is ready to serve

My Tip: No need to keep this pickle under the light of sun.Use every time dry spoon to take out,by this your pickle will remain for long time

AMLA JAM

Amla is a rich source of vitamin-C and iron. It is so good for our health. As this fruit has so many nutritional and medicinal benefits, I just want my family to consume it in a one way or two. So lets move to the recipe of "Amla Jam". It goes well with bread, chapati or poori. So, a delicious healthy accompaniment is here

Recipe Ingredients

• 1 kg amlas
• Sugar 1 kg
• Cinnamon powder 1 tsp
• 
  

Recipe Preparation

1. Boil amlas in water till they get soft.
2. Separate pulp from seed after boiling them.
3. Grind pulp in grinder.
4. Take a pan. Add pulp along with sugar.
5. Cook till all sugar gets absorbed into the pulp and the pulp started getting thick.
6. Add cinnamon powder.
7. Cook for another 5 minutes.
8. Switch off the gas. Cool down and serve.
9. You can store it in glass containers for several months.

My Tip: The pulp to be grinded properly so that we get smooth texture of jam.

AMLA GUD JAM

This is my take on the very popular Amla Murrabba that is made in winter months in different parts of the country when Amlas /Gooseberries are available in abundance and apart from their distinct tangy flavour,they are packed with nutrients and have a multitude of health benifits ,they build up a strong immune system and are very good for the skin,hair and eyes. They are rich in Vitamin C and contain many minerals and vitamins like Calcium, Phosphorus, Iron, Carotene and Vitamin B Complex. Amla is also a powerful source of antioxidants. Amla Murrabba can be enjoyed with toasts,plain bread,a regular dal-roti-sabzi meal, with parathas,pooris or theplas or just by itself . I make it every winter,especially for my father,who happens to be very fond of it :)

Recipe Ingredients

• Amla/ Indian Gooseberries- 500gms                                  
• Water-1 cup or more
• Gur/ Jaggery- 500 gms or more,according to taste
• Kesar/ Saffron strands- a few ,soaked in a little warm water for a few minutes

Recipe Preparation

1. Wash and pressure cook the Amlas with a cup of water up to 2-3 whistles.
2. Cool them and reserve the water used for pressure cooking.
3. De-seed and blend them into a smooth paste in a small mixie jar.
4. In a non stick pan or kadhai, cover and cook this amla paste alongwith the few strands of soaked saffron and the reserved water,stirring in between till the jaggery melts and blends into the amla pulp.
5. Cool, store in an air-tight container or jar.
6. Stays good for upto a week at room temperature or upto 2-3 weeks under refrigeration.

My Tip: You can add a hint of vanilla essence or some crushed green cardamoms or even a dash of laung/clove powder as an added flavour to your amla murrabba or jam in the final simmer,it provides an added flavour or zing :)

awala balls

Awala is also called amla and gooseberry.It is full of vitamic C.Because of it softness it can be easily eaten by old generation and kids also love it because no seed is found in it.

Recipe Ingredients                                            

• I kg gooseberry
• 1 and 1/2 kg sugar
• 2 tabke spoon ghee
• 1/2 cup Dessicated Coconut
• 1 cup

Recipe Preparation

1. Wash the gooseberry and keep it in the cooker
2. Add water in it and close it ,after 1 whistle off the flame
3. On cooling grate it
4. Heat ghee in the heavy bottom pan and add the grated gooseberries
5. Mix regularly on the medium flame
6. When gooseberries will starting to be drying keep the flame low and add sugar
7. When the mixer of gooseberries and sugar started to be dry off the flame
8. On cooling making laddu with the help of spreading ghee in your hands
9. Keep the laddu separately in the air tight box

My Tip: Gooseberries has its own type of different taste that is why I did' nt add in it cardamom powder.

turmeric milk

This sweet warm milk, with a hint of ginger for that subdued pungent flavor, Cinnamon and green cardamom adding to the wonderful aroma and turmeric ,giving its magical medicinal properties, to make it a golden drink.

Recipe Ingredients                                         

• Turmeric raw: 2’’
• Ginger crushed 1/2 tsp
• Brown sugar 5 tbsps
• Cinnamon stick 2’’
• Honey 2 tbsps
• Green Cardamom 5
• Saffron pinchs 2 strands
• Saffron pinchs 2 strands
• Milk (full cream/tonned) 5*1/3cups
• Raisins 15

Recipe Preparation

1. In a mixer attachment, grind the almonds and the brown sugar together and keep aside.
2. In a mortar and pestle, crush the ginger and turmeric together and keep aside.
3. Heat the milk in a saucepan and bring to one boil.
4. Now, simmer the milk and keep cooking for another 10 minutes. Put all the rest of the ingredients except raisins in now and let the milk be cooked on simmer.
5. All the ingredients will leave their essence in the milk nicely.
6. The milk will get a nice golden yellow color from the turmeric and saffron and look beautiful.
7. After 10-15 minutes, switch off the flame and serve the milk hot.Add the raisins in each glass and serve the milk. Enjoy your healthy shot of magic just like that! Read more at: http://www.recipesandyou.com/golden-milk-shots-turmeric-saf

My Tip: Note: You may adjust the sugar amount according to your taste if you like less sweet.But because the ginger being added,this amount of sugar makes it pleasant for your palate.You may also enjoy this chilled .Just cool it down and chill in the fridge.Its tastes amazing hot or cold.

murmura delight

This chikki is without adding water. So cooks fast.

Recipe Ingredients                                                    

• Murmura ( puffed rice ). 200 grms. ( one plate big ).
• Jaggery 200 grams grated.
• Ghee 3 tbsp
• Saunth ( dried ginger ) powder or Tea masala 1 tsp

Recipe Preparation

1. In a big kadhai (pan) heat Ghee. Add jaggery and saute.
2. As soon as jaggery changes colour ( little brownish ). add murmura and saunth. Mix well and spread on a greased plate.
3. Cut diamond shaped squares and enjoy.

My Tip: I make this almost every week . This needs practice to estimate jaggery and murmura amount. This chikki becomes very crispy.

turmeric pickle

A simple condiment with the goodness of health. I learnt it from a neighbour

Recipe Ingredients                                      

• 200 grams of raw turmeric root
• 50 grams of ginger
• 3 lemons
• Salt to taste

Recipe Preparation

1. Thoroughly wash and peel both the ginger and turmeric roots. Slice them horizontally and then vertically giving you long and thin strands of ginger and turmeric. You can chop in any other size of your choice as well.
2. Place the chopped turmeric and ginger pieces in a clean glass jar. Add salt and lemon juice. Mix it well and keep aside. Allow the pickle to absorb flavours from the salt and lemon juice. The longer it sits, the better the flavour is.
3. Usually 3-4 hours is a good time for it to become flavourful. Serve it little with your meals.

My Tip: It stores well in the refrigerator for up to 6 weeks. You just need to keep moving the pickle around in the jar every other day, so that lemon juice doesn’t settle down, leaving the top layer dry and without juice. Your hands will go yellow for 1-2 days, but there is really no help for it.

amla pickle

Indians love pickles and a typical Indian meal is incomplete without a pickle served by the side. I am sharing my mums recipe of a very easy yet delicious Amla Pickle. This pickle gets a spicy kick from the red chili powder, a slight sweet taste due to added Jaggery , a tinge of bitterness from the fenugreek seeds and the amla imparts sourness to the pickle .

Recipe Ingredients                                                                                                         

• 1/2 kg Amla / Indian Gooseberry (14-15 large or 17-20 small )
• 1/4 Cup Red Chili Powder
• 1/4 cup Salt
• 1/4 cup Mustard seed dal
• 1/4 cup grated Jaggery
• 2 tbsp Turmeric powder
• 1 tbsp roasted fenugreek seeds / Methi dana powder
• 1 tsp Hing / Asafoetida
• 1 1/2 Cup Oil

Recipe Preparation

1. Wash the Amla , pat dry and prick all over with fork. Keep them in a colander. Heat up water in a big vessel. Keep the colander of Amla over it and cover it. Let the Amla cook on steam for about 20 minutes.
2. Dry roast the fenu greek seeds on a heated skillet until fragrant. Cool and grind them to powder. Also let the amla cool down. Now remove seed and make small wedges of the cooked amla.
3. In a big vessel first spread the Amla wedges. Now sprinkle the Turmeric powder all over it followed by the Fenugreek powder, Hing , Mustard Seed dal ,Salt and Red Chili powder.
4. Mix it nicely with a spatula. Now add in the grated Jaggery and mix again. Heat up the Oil on a low to medium flame . Do not boil it. Put off the flame and let the oil cool down a bit . Now add this Oil to the pickle masala and mix well.
5. Keep the pickle covered overnight. Next day oil will float up . Stir it again and fill in clean and dry glass jars.This pickle stays good at room temperature for about 2-3 months. But color may darken slightly so better to refrigerate.
6. This pickle can be eaten immediately and does not require to be kept in sunlight. Serve it with chapati , rice, khichadi or any paratha of your choice.

My Tip: The oil layer should always cover the pickle in the jar to ensure the pickle lasts for longer time without spoilage.

roti pizza

Tastes like pizza.

Recipe Ingredients

• 1 chapatti                                                                   
• mozerella cheese 1 tbsp
• capsicum 1 chopped
• onion 1 chopped
• tomato 1 chopped
• green chilli 2 chopped
• salt to taste
• chilli flakes 1 tsp
• oil 1 tsp
• 1 tsp tomato sauce
• 1 tsp chilli sauce

Recipe Preparation

1. Take a chapatti, apply tomato and chilli sauce, evenly.
2. Add chopped vegetables and salt on it.
3. Grate and sprinkle mozzarella cheese and chilli flakes all over it.
4. Heat a tawa and put some oil in it. Put the chapati and let it turn brown and crispy.
5. When the cheese melts, it is ready to be served.

My Tip: Enjoy it hot.

murmura chikki

A healthy, tasty and crunchy sweet.

Recipe Ingredients

• 2 cups of mashed gud
• 6 cups of mumure                                                        
• 2 tbsp water

Recipe Preparation

1. Take a pan and heat the gud with water. Cook till it becomes light brown in colour.
2. Take 1/2cup of water and put a few drops of cooked gud in it, if it sets in a few seconds then it's done.
3. Now turn off the flame and add the mumure. Mix it well together.
4. Spread it on a plane surface and roll it with the help of a rolling pin.
5. After 15 mins cut it into small pieces with a pizza cutter and serve.