Amla recipes..

 Here are four recipes that incorporate amla (Indian gooseberry):

1:Amla murabba.

Ingredients:

•500g amla

•1 kg sugar

•1 tsp cardamom powder

•2 cups water

•Saffron strands (optional)

Instructions:

•Wash and prick the amlas with a fork.

•Boil water in a pot and add the amlas. Boil until they become tender.

•Drain and let them cool.

•In another pot, dissolve sugar in water to make a syrup. Add cardamom powder.

•Add the boiled amlas to the syrup and cook on low heat until they become translucent.

•Add saffron strands if using. Let it cool and store in a sterilized jar.

2:Amla chutney.

Ingredients:

•10-12 amlas

•1 cup fresh coriander leaves

•1/2 cup fresh mint leaves

•2-3 green chilies

•1-inch ginger piece

•Salt to taste

•1 tsp cumin seeds

•1 tbsp lemon juice

Instructions:

•Wash and deseed the amlas.

•Grind the amlas, coriander, mint, green chilies, and ginger to a fine paste.

•Add salt, cumin seeds, and lemon juice to the paste. Mix well.

•Serve fresh or store in an airtight container in the refrigerator.

3:Amla juice.

Ingredients:

500g amla

1 liter water

2-3 tbsp honey (optional)

1/2 tsp black salt

1 tsp ginger juice (optional)

Instructions:

Wash and cut amlas into small pieces, discarding the seeds.

Blend the amla pieces with water to a fine consistency.

Strain the mixture to remove the pulp.

Add honey, black salt, and ginger juice (if using) to the strained juice.

Serve chilled or store in the refrigerator.

4:Amla Pickles.

Ingredients:

500g amla

3 tbsp mustard oil

1 tsp mustard seeds

1 tsp fenugreek seeds

1/2 tsp turmeric powder

1 tbsp red chili powder

1 tsp asafoetida (hing)

Salt to taste

Instructions:

Wash and steam the amlas until tender. Let them cool and cut into small pieces.

Heat mustard oil in a pan until it starts to smoke. Turn off the heat and let it cool slightly.

Add mustard seeds, fenugreek seeds, and asafoetida to the oil. Let it splutter.

Add turmeric powder, red chili powder, and salt. Mix well.

Add the amla pieces and mix until they are well coated with the spice mixture.

Store in a sterilized jar. Allow it to marinate for a few days before consuming.