Looking for some amla recipes...pls share.

HONEY SOAKED AMLA:

Select ripe amlas.
Amlas - 2 cups
Sugar - 2 cups
Honey - ½ cup
Edible camphor - a tiny pinch
Saffron - ¼ tsp ( warm & powder)
Wash & dry amlas.
Bundle them in a thin cloth & tie.
Allow plenty of water to boil in a broad vessel.
When the water boils, put the bundle in boiling water & boil for 5 mts.
Switch off & remove the bundle.
Open & cool the amlas.
Poke all over the surface of amlas with a clean thick needle.
Make a syrup with sugar & 2 cups of water.
When it boils well, add 1 tbsp milk.
Allow vigorous boiling when dirt will start floating.
Strain to get the clean syrup.
When it becomes sticky ( ½ string), add amlas.
Boil till one-string is reached.
Add honey & spices & allow to boil a little more.
Remove, cool & bottle.
Your honey soaked amla is ready to serve now

 

HONEY AMLA CANDY

Ingredients:

Gooseberry(Nellikka) - 20 nos

Honey - 500 gm

Turmeric - 1 tsp


Method:

Wash gooseberries in water and dry them on a towel.

Take a clean glass vessel and put them.

Pour 250 gm of honey and put turmeric powder.

Mix well and close tightly. Shake at times.

Keep for 21 days.

:- All the water from gooseberries will be drained by that time.

Remove them from the water and put in another vessel.

Strain the liquid(vine) into a clean bottle and keep for 21 days.

:- This is a very healthy vine.

Add balance 250 gm honey and keep for 4 months.

When the gooseberries become sweet with honey, you can eat one per day. ​

 

I make amla chamanddi/chutney with roasted coconut.Its easy to make and takes just 5mins to make.

Amla-1
Coconut grated- 1/2cup
Ginger- a small piece
Green chilli - 1
Small onions- 2
Curry leaves - 5-6
Salt - to taste

Take a pan,heat it and put grated coconut on it.keep stirring it till it turns little brown and gives out a sweet aroma.
Now put all the ingredients in the jar of your mixie and grind it.There should be enough coconut otherwise it will turn into a paste.So after grinding the chutney should come out dry..and thats the reason its called chamanddi not chutney.serve with your dinner/lunch

 

i am interested in amala recipes too

 

My neighbour often makes this easy recipe whenever she buys amlas as she says its hard to eat amlas for her as such.

Wash amlas well. Crush a handful of amlas with a crusher so that each amla breaks in to four or five pieces. Put the amlas in a glass bottle and pour some water till they get immersed. Add asafoetida and salt along with green chillies and shake the bottle well so that all contents get mixed thoroughly. Now close with lid. You can start eating these pieces often starting after two days.

It ll be very tasty and amlas are healthy taken in any form. Try it for yourself and see, Whenever I go to her house she offers me a few pieces, I refuse in a decent way accepting two piecces, but inside my heart, I always wanted that whole bottle for myself ;-).

 

Hi!

You can make amla jam and have it with rotis, bread etc. Here is the recipe I earlier posted in one of the forums here. You can also see the photo of the same in Virtual Feast thread.

I steam boiled the amlas in pressure pan and then grated them. For I cup grated amla, made a sugar syrup using 1 cup sugar and little water in a non stick pan. With one string consistency of syrup, added the grated amlas and cooked well till all the sugar syrup is absorbed and the texture of jam was reached. Just to add attraction added, kesar color, elaichi pd and a pinch of camphor crystals (that we use for sweets - pacha karpooram).

Try this you will love it.

 

Hi

You can make Amla pickle in 2 ways......short and long method.

Short method pickle

Wash big amlas well and wipe the water. Grate the amla [say about 10~15 min] to get some qty in the carrot grater. When your fingers reach the seed area, stop and cut using knife or your fingers will crack. Alternatively you can use veg. chopper. Then add salt, shake well. Now in a pan add little gingelly oil, fry asafoetida, methi seeds and red chillies and fry. Remove, allow it to cool and powder it and add to the Amla mix. Also temper with Musturd seeds. Heat little gingelly oil and let it cool and pour on the Amla. This is easy and it tastes so well without the bittnerness of Amla. The pickle masala [asafoetida, red chillies and methi seeds] can be made in large qty and stored and can also use for subzis like potato, brinjal, bindi etc.

Long method pickle

Wash Amla well and wipe the water. Put them in a vessel, pour water to fully immerse the Amlas. Add salt and haldi powder and boil it well. Once the water starts boiling, let is boil well for 5 minutes and then put the stove off. Keep it closed and allow it to cool overnight. The next day Amla becomes soft. Store them in an air tight container in the fridge. You can once in a while remove 3 to 4 amlas break them add the pickle masala and temper musturd seeds. It tastes nice.

Amla Raita

The same soaked Amlas can be used for this. Take out 2 or 3 Amlas, remove the seed and grind with coconut and green chillies, little salt only as Amla already has salt with thick curd. Temper with musturd and methi seeds. This can be used as side dish.

Amla for Diabetics

Grind amla with ginger and water. This juice is good for diabetics.

Hope the above is helpful.

Best Regards
Shanti