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.

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 the 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 Dew

Ingredients :-
4 large rasgullas
2 tbsp - whipped cream
8 segments of amla murabba
1 tbsp - mixed fruit jam

For Garnishing :-
1 tbsp - tutti-frutti

Method :-

Slice off the top and bottom part of the rasgullas. Spread whipped cream on each of them. Place 2 amla segments on each. Garnish with the jam and tutti-frutti. Chill and serve.

Amla Chutney

Ingredients :-
2 cups - Coriander leaves
1 cup - mint leaves
3 green chillies
2 medium sized amlas (granted)
1 tsp - cumin seeds
Salt to taste

Method :-

Grind all the ingredients in a grinder into a smooth paste.  This chutney can be served with snacks in combination with tomato sauce.

Amla Triple Sandwich

Ingredients :-
8 Slices of bread
3 tbsp - Green chutney
2 tbsp - mixed fruit jam
2 tbsp - butter
1/4 cup - amla (grated)
1/4 cup - sugar

Method :-

Mix the grated amla and the sugar and cook on a low flame till the sugar dissolves and the mixture becomes thick. when cool, mix in the mixed fruit jam. Spread this mixture on one slice of bread, place another slice on it and spread 1 tbsp of butter. cover with the 3rd slice and spread the greed chutney on it. place the 4th slice on it. Cut into any shape and serve. Repeat the process with the remaining 4 slices.

Amla Raita

Ingredients :-
1 Cup - thick curd
3 tbsp sugar (powdered)
1/2 cup - amla pieces (candied)
8-10 small cubes of mango jelly

For Garnishing :-
1/2 tsp saffron
1 tsp almonds (finely cut)

1 tsp pistachios (finely cut)

1 cherry

Methods :-

Beat the curd and sugar rogether and mix in the candied amla pieces. Gently fold in the mango jelly. Serve chilled, garnished with cherry, safron, almonds and pistachios.

Amla Delight

Ingredients :- 
250 gm - Khoya
100 gm - Sugar (powdered)
a few drop of yellow color

For Filling :-
1/2 cup - amla (grated and cooked with sugar)
1 tbsp - small pieces of sugar candy
desiccated coconut

For Garnishing :-
almonds and pistachios (finely cut)
Saffron strands

Methods :-

Mix the Khoya, sugar and the yellow color. Mix the cooked amia and pieces of sugar candy. Take a lemon-sized portion of the khoya mixture, flatten it on your palm and place a portion of the filling and shape it like a roll. Cover with the desiccated coconut. Serve garnished with almonds, pistachios and saffron.

Amla Masala

Ingredients :-
200 gm - Amla
1 tsp - Cumin seeds
1/2 tsp - Turmeric powder
1 tsp - Coriander powder
1 tsp - Red chilli powder
1/2 tsp - garam masala
1 tbsp - Oil
4 - Dry red chillies
4 tsp - Sugar
Salt to taste
Method :-

Half-boil the amlas and seperate the segments. Heat the oil in a pan and add cumin seeds and the dry red chillies. Fry for a while and then and the amia segments. Cook a little and add all the spices and sugar. Cook covered for a few minutes on a low flame. Serve with hot paranthas.