The Indian gooseberry, colloquially known as Amla, is a very nourishing herb that most of our grandparents swear by. The reasons for it are several. Not only does it help in improving eyesight, it strengthens your heart muscles as well. It is also very good for your liver and helps reduce inflammation. Another common use is for hair care, and it is found in several hair products. Amla is one of the richest sources of Vitamin C and enhances immunity. Finally, it is one of the best herbs you can consume on a daily basis without any side effects. Here is a list of four delicious Amla recipes which you can easily prepare at home
AMLA BEETROOT TIKKI
One chopped onion
Two cups of boiled beetroot
One cup mashed potatoe
Half teaspoon red chilli powder
Salt to taste
Half teaspoon rock salt
¼ cup grated amla
Four tablespoons breadcrumbs
Two tablespoons cornflour
One tablespoon oil
Coriander and curd chutney
In a bowl, add onion, beetroot, potatoes, red chilli powder, salt, rock salt and grated amla and mix well. Add breadcrumbs and cornflour and mix well.
Now make tikkis of 20-25 gms each and shallow fry them on a pan. Serve hot with chutney.
GRATED AMLA MURABBA
Grated amla murabba is a sweet amla preserve flavoured with saffron and cardamom. Enjoy this preserve with hot parathas and a spicy vegetable.
Half cup sugar
A few saffron strands
1/8 tsp cardamom powder
Grate the amlas, discard the seeds and keep aside.
Dissolve the sugar in 1½ cups of water.
Add the grated amlas to the syrup and cook over a slow flame till the amlas are cooked and the syrup is thick.
Add the saffron and cardamom powder and mix well.
Cool completely and bottle in a sterilised glass jar.
This murabba can be stored for upto one year
500 gms amlas 200 gms sugar
Half teaspoon cumin seeds (jeera) powder
Half teaspoon black salt (sanchal) Two to three mint leaves (pudina) Ice if required
In a deep pan, boil enough water and add the amlas, mix well and cook till they become soft.
Keep aside to cool and deseed them.
Combine the amlas with sugar and 1 cup of chilled water and blend in a mixer till smooth.
Transfer the liquid in a bowl, add the cumin seeds powder and salt and mix well.
Two tablespoons of grated coconut
Two green chillies
One cup of fresh yogurt
Salt to taste
Two teaspoons of Oil
1/4 teaspoon mustard seeds
A pinch of Asafoetida (Hing)
A pinch of turmeric powder
One string of curry leaves
One cup of water
In a saucepan, boil 1 cup of water with salt and turmeric powder. When it is boiling, add amlas and cook only for 3-5 minutes on full flame. Make sure the amlas are not overcook.
Once the amlas are cooked, allow it to cool to room temperature and chop them.
Add chopped amla, coconut cloves, green chillies in a mixer and make a coarse paste.
Take fresh curd in a bowl and beat it well for few seconds.
Add coarse amla coconut paste to this curd. Add salt. Mix well.
In a seasoning pan, heat oil and throw mustard seeds, asafoetida and curry leaves. Let it splutter.
Add this seasoning to the curd amla mixture.
Serve with any of your rice items.