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.