Sunday, February 2, 2014

Amla murrabba ( gooseberry candy)

Ever wonder why almost all Ayurvedic preparations contain amla? Or why it is suggested that everyone should have one piece of amla on a daily basis? Well studies have shown that amla or the Indian gooseberry is packed with nutrients and can actually help you live a longer healthier life. One of the most important fruits in Ayurveda, the fruit grows well in a warm climate. It is known to be a rich source of Vitamin C. So much so, that one small amla has as much Vitamin C as 2 medium oranges. Packed with compounds like polyphenols, minerals like Iron and zinc and vitamins like Carotenes and Vitamin B complex, amla can definitely keep a number of diseases at bay.(  **)


Sugar- 750 gm

Water-750 ml

Green cardamom seeds powdered  -6-7


Wash  and prick all the gooseberries with help of fork/knife.
as per your  choice.But keep in mind that amla shouldn't break..

When gooseberries are pricked thoroughly .Boil them till tender.
Now remove from water .

Take a  heavy and big wok add sugar and water When sugar dissolves and
starts boiling add gooseberries.close the lid and let it boil.Boil on low flame.
when boiling starts remove from fire and leave it for two days.

After two days boil them for 80-90 mins on low flame .add green cardamom 
powder ,boil for another 10 mins and remove from fire .let it stand for an hour.

 Taste it and say WOW . keep in a jar and enjoy whenever u want. preserve for months. 
 and  its a   BET  u r going to make   4-5 kgs  again.

Happy Cooking

Note:Taking one teaspoonful gooseberry juice with honey reduces hypertension

Sunday, June 30, 2013

Aam ka chatpata achaar (green mango pickles)


Mango - 1 kg                                                            
Fennel (Saunf) - 2 tbsp
ajwain-2 tbsp
kalonji-2 tbsp
Roasted Fenugreek powder (Methi ) - 1 tbsp
 Red chilli flakes - 5 tbsp
split mustard  -2 tbsp
turmeric powder-2 tsp
Salt - 5 tbsp
 mustard  oil- 500ml

Wash,peel and cut the mangoes.Remove Mango seeds.
Mix   Mango  pieces with salt,turmeric and keep it in  sun for 3-4hrs..
then remove extra water using tissue paper.
then add all the seeds,, split mustard and chilli flakes.
heat oil till it becomes hot,remove from fire ,add hing(asafoetida) .
let it cool.add oil ,mix very well,pour into the jar,keep in sun for 8-10 days.
mouth watering achaar (pickles)  is ready  to serve.its freshness remains for an year.

Mujhe nahin lagta tab tak bachega.