Amla Ka Murabba

Ingredient :-
300 gm - fresh amla
200 gm - sugar
1/2 tsp - cinnamon powder
1/2 tsp - cardamon powder

Method :-

Wash the amla and prick each with the tip of a knife. Boil 250 ml of water in a thick-bottomed pan. Put the amlas into it and lower the flame. Cook till the amlas are soft. Keep removing the scum which rises on top while cooling the amlas. Mix in the sugar and stir till it dissolves. Add the spices and continue to cook on a low flame. Stir from time to time till the sugar syrup thickens and the amlas are soft. Cool and store. This is a rich source of Vitamin C. It tastes best with paranthas and puris.

Tomato Pickle

Ingredient :-
500 gm - tomato
110 ml - sesame oil
1/2 tsp - cinnamon powder
1 tsp - red chilli powder (or to taste)

Method :-

Cut the tomatoes into halves and remove the "eyes". Boil in a pressure cooker in one cup of water. Allow them to cool. Blend in a mixture to obtain a pulp. Strain the pulp through a strainer. Place the pulp in a thick-bottomed pan and bring to the boil.Lower the flame and continue to boil the pulp. Mix the salt, cinnamon powder and the red chilli powder and continue to boil till the pulp is reduced to half its original quality. Mic in the oil and stir well. Put off the flame and allow the pickle to cool. Store in airtight jars. This pickel goes well with pakoras, cutlets or even plain rice.

Amla Fenugreek Combo

Ingredients :-
1/2 cup - fenugreek seeds (soaked)
1/2 cup - amla pieces
2 dry red chiliies
1 tsp - cumin seeds
1 tbsp - raisins
1 tsp - coriander powder
1/2 tsp - turmeric powder
1 tsp - red chilli powder
1/2 tsp - garam masala
2 tbsp - sugar
1/2tsp - dry mango powder
1 tbsp - ghee
 salt to taste

Method :-

Heat Ghee in a Pan, put the cumin seeds and the red chillies into it. Fry for a while and add the fenugreek seeds, amla pieces, raisins, salt and turmeric. Cook covered on a low flame till the fenugreek seeds are soft. Add the coriander powder, chilli powder, garam masala, dry mango powder and sugar. Cook for some more time. Serve with hot puris or paranthas.

Sweet and Sour Bhajias

Ingredients :-
1/2 cup - moong dal
1/4 cup - amla (grated)
1/4 cup - apple (grated)
2 tbsp - green chillies (finely cut)
2 tbsp - coriander leaves (finely cut)
oil for frying
salt to taste

Method :-
Soak the moong dal for 3-4 hours. Drain out the water and grind coarsely in a grinder. Mix in all the ingredients and prepare the mixture of pakora consistency. Drop small portions with a spoon into hot oil and fry till they are crisp and golden. Serve hot.

Amla Bread Rolls

Ingredients :-
100 gm - amla (grated)
100 gm - sugar
2 tbsp - tutti-frutti
10 apricots
10 slices of bread
ghee for frying
500 ml - sugar syrup

For Garnishing :-
Saffron
1 tbsp - pistachio (finely cut)

Method :-

Cook the grated amla and sugar on a low flame till the sugar melts and the mixture is thick. Cool and mix in the tutti-frutti. Soak the apricots. Cut from one side and remove the seeds Place the filling mixture in each apricot. Remove the hard corner of the bread slices. Slightly wet each slice, put a stuffed apricot and shape into a roll. Make rolls land fry them in ghee till they are golden. Then soak in the sugar syrup. Serve, garnished with cut pistachios and saffron stands.

Amla Murabba

Ingredients :-
1 Kg - amla
1 Kg - Sugar
Alum

For Garnishing :-
Silver Foil

Method :-

Prick the amlas all over with a fork and soak water for 5 days, changing the water every day. Wash and half-boil them. Remove the water and mix the sugar with the hot-amlas. Cover with a thin cloth and place in the sunlight for about 10-15 days and the sugar syrup is thick. Serve, garnished with silver foil.

Amla Pickle

Ingredients :-
1 cup (100 gm) - amla pieces
1/2 cup - ginger julienne
50 gm - green chillies (cut lengthwise)
3 tbsp - aniseed
5 tbsp - rye (powdered)
2 1/2 tbsp - salt
2 tsp - turmeric
1 tsp - ajwain
2 tsp - methi
1/4 tsp - asafoetida powder
1 tbsp - red chilli powder
150 gm - mustard oil

Method :-
Mix all the ingredients except the oil. Add hot oil after 3-4 days and store. Serve this pickle with hot paranthas or puris.