Everyone wants to include amla in his diet as it is best to build our resistance power. It’s heavily utilized in Aryuvedic medicine as a laxative, anti-inflammatory and antacid. There are several ways to include amla in our diet. 7 ways to include amla in our diet are listed below
7 Ways to include amla in your diet with recipes
As it is difficult to possess amla in daily routine daily especially for teenagers. i’m listing some easy and attractive recipes to incorporate amla in your daily routine.
Amla pickle recipe
Pickles are all time favourite of everyone. It gives added flavour to meals. This tangy pickle goes with every meal.
Ingredients for Amla pickle
- Amla – 500 gm
- Mustard Oil – 200 gm
- Asafetida – 3 to 4 pinch (grinded)
- Fenugreek seeds – 1 small spoon
- Salt – 50 gm
- Turmeric Powder – 2 small spoons
- Red chilli powder – 1 small spoons
- Yellow Mustard seeds – 3 small spoons (grinded coarsely)
- Fennel seed powder – 2 small spoon
- Kalonji – 1 small spoons
- Take good quality amla and wash them in clean water.
- put the Amla and tiny water in cooker for a whistle
- immediately remove the pressure within the cooker so that the Amla doesn’t get overcooked
- After it boils leave the amlas covered for cooling.
- Now cut the amlas and deseed .
- Put 100 gm oil during a frypan and heat it .
- Put asafetida, kalonji and fenugreek seeds in the frypan.
- Stir them a few of times to properly fry them.
- Mix all other spices and salt within the mixture.
- Put the amla into this mixture.
- Mix them together properly. The Amla Pickle is prepared.
- Fill the pickle in any glass container. Keep it stored for 3 to 4 days in order that it marinates well. Stir the pickle with a clean and dry spoon everyday. Amla Pickle is prepared for consumption from the very first day, but after 4 days it’ll taste far better. Now pour the remaining oil within the pickle (For preserving the pickle for long durations, it should be dipped in oil).
Amla murabba recipe
This sweet amla murabba are often eaten in breakfast, lunch and dinner. Kids like it.
- 1/2 kg amla
- 1/2 kg sugar
- 1/2 litre water
- Put Amla in a cooker for a whistle
- Remove the seed
- Take kadai or frying bowl add 1/2 litre water add sugar till it dissolves
- add pieces of amla
- Cook it till it turns into 1 string syrup
- Remove from the flame and store it
Amla Candy recipe
Everyone likes to eat candy but these candies are immunity builder.
- 1 kg gooseberry /amla
- 700 gms sugar
- Clean the amla then boil it with one glass of water in a cooker for two whistle.
- Allow it to chill then remove the seed and peel the pieces and keep it aside.
- Once amla is cooled down ,then put them a storage box and pour sugar on it.
- Leave it for 2 days till amla pieces floats on syrup.
- After two days remove them from the syrup and dry it in sun for 2 days. Once it dries, keep them for drying under the fan for 2 more days. Then store it in dry container.
Note – Boil the remaining syrup of sugar and amla juice till it thickens.Store it and drink it by mixing with water.
Amla juice recipe
- 2 amlas
- 2 1/2 tsp fresh juice
- 1 tbsp finely chopped mint leaves / pudina
- 1/2 tsp finely chopped ginger / adrak
- 2 cups water
- 1 tbsp honey
- Wash the amla and finely chop them, discarding the seed.
- Then peel and finely chop fresh ginger.
- Next, wash and finely chop mint leaves.
- Take the chopped amla in a mixer jar or blender. Add chopped mint leaves and chopped ginger with 1/4 cup water and blend to a pulp.
- Pass the pulp through a fine sieve, pressing the pulp with a spoon to extract the juice, in a bowl. Discard the pulp.
- Finally add freshly squeezed juice and honey along side the remaining water to the extracted amla juice. Use chilled water or ice cubes, if required.
- Stir the juice well.
- Amla juice is ready to be served
also read immunity boosting free guided meditation
Amla jam recipe
- amla – 500 gm
- Sugar – 500 gm
- Wash the amla well with plain water then transfer them to a cooker . Add a little water and cover the cooker with its lid. Then pressure cook the amla for 1 whistle then close up the flame. Allow the cooker to chill down
- Now remove the amla from the cooker and cut them into small pieces and take away the seeds.
- Transfer the pieces of the amla to a mixer jar and grind them to make a fine paste.
- Now heat a thick based kadhai and transfer the amla paste from the mixer jar thereto.
- Then add sugar to the kadhai and stir to combine the 2 ingredients well. Allow the sugar to melt and blend well with amla paste as you stir continuously from the bottom of the kadhai.
- Now lower the flame and cook the ingredients till they begin forming a thick mixture.
- Continue to stir the mixture from the bottom of the kadhai and check it in between together with your hands to ascertain if the mixture has become sticky like jam. If it’s become sticky then cook for 1 more minute. Then close up the flame.
- Allow the jam prepared to chill then transfer it to a glass jar. The amla jam is prepared to be used with toast, rusk etc and may be preserved for 4-6 months.
Amla powder recipe
- 1 kg Amla
- Wash Amla and grate them.
- Spread on an enormous plate and keep under sunlight for two days or more if needed.
- Once completely dried, grind during a mixer to powder.
- Store in an airtight container.
Amla Chutney recipe
- 2 Amla
- ½ cup pudina (mint)
- ½ cup coriander
- ½ onion
- 1 green chilly
- 2 teaspoon sugar
- 1 teaspoon salt
- ½ cup fresh curd
- 15-20 roasted peanuts
- Wash Amlas and cut them to remove seeds.
- Wash pudina (mint) and coriander leaves with clean water.
- Mix deseeded Amlas, pudina, corriander leaves and all other ingredients in grinder and make a fine paste.
Note – Serve this Amla Chutney with parathas, dhoklas, idli, dosa, or maybe with kababs. you can even use it as sandwich spread.
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