The adage “good things come in small packages” is very apt when it comes to the Indian gooseberry. The amla is now heralded as a “superfruit” for the amazing health benefits and the potential to minimize health scares which increase with age.
This small round, pale green fruit packs a power punch and contains a load of nutrients which will aid the healthy working of the human body. The intensity in taste of this fruit is also an indication for the concentration of antioxidants and minerals packed inside it.
The taste is one that is generally acquired from a young age. For someone who is new to the taste of the amla, the extreme sour flavour with a hint of underlying bitterness may be hard to tolerate. That is probably a reason why Indian cuisine consists of a host of amla recipes both in fresh and preserved form.
An amla pickle is the perfect accompaniment to have with both indian flat breads and rice. A half a teaspoon full of this spicy condiment is enough to set the taste sensations ablaze on the tongue. It is made with traditional cold pressed oils and consists of a marriage of specific ingredients in a careful ratio, handed down from one generation to the next. Grab some locally grown organic amla and make this tasty recipe today.
Amla -250 gms
Asafoetida (pure)- a small pinch (commercial)-1 tsp
Mustard seeds- 1/2 tsp
Fennel seeds- 1 tsp
Fenugreek seeds- 1/2 tsp
Red chilli powder-2 Tbsp
Salt to taste
Turmeric powder-1 tsp
Cold pressed mustard oil or cold pressed gingelly (sesame) oil- 1/2Cup
Curry leaves-2 sprigs
Mustard seeds-1/4 tsp
Water- 4 C
Sterile glass or traditional ceramic jars (Bharni)- 2
In a hot pan, dry roast the mustard, fennel and fenugreek seeds until they are warm. Cool and blend to a fine powder. Set aside.
Wash and wipe the amla thoroughly.
Notice the curves of the lines present on the skin, make cuts along each line from top to the end.
Add water to a steamer and place the slit amla inside the steamer.
Steam for 10 minutes and take off the fire
Once it cools enough to touch, pull the segments away from the skin. Because it was slit previously it will come away easily.
Keep it aside.
Heat oil in an iron or stone kadai (wok)
When hot, add the asafoetida, mustard seeds and curry leaves
When the mustard seeds pop, add the amla segments. Keep the flame on low and saute’ for about 6-8 minutes.
Add red chilli powder, salt and turmeric powder and mix well. The salt should be a little more than usual because it acts as a preservative.
Add the ground masala powder and mix well.
Take a teeny bit and taste for seasoning.
Add more if necessary.
Take off the hob and let cool.
Spoon into the sterile jars and use after a day or two.
Keep refrigerated for longer shelf life.
For more amla health info
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Ayurveda has always rubbished the notion of ghee being responsible for high cholesterol or heart ailments.
The key here is moderation of consumption and a combination with the right foods which balance out the nutritional benefits.
The best way for Indians to decrease bad cholesterol is by leading a fit lifestyle and eating foods in tune with the seasons. When the ghee is made from fermented butter of the desi cow milk as is traditionally done, it is indeed a superfood.
The Khapli is a heritage wheat grain which originated from the wild wheat grass . It has not been modified or tampered with at the chromosome level and has the right content of gluten and minerals which occur naturally in this grain.
The amla is a main ingredient in the Chyawanprash. We also have Amlaprash with an extra dose of Amlas and misri (unrefined rock sugar) replacing the Jaggery for the summer! A jammy mix of herbs and spices in an ancient Ayurvedic recipe is the secret behind this bottle of dark, sticky wellness. While the concoction of ingredients may vary from one recipe to the next, the organic amla is essential and a constant in the making of a chyawanprash.