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.