Amla (Gooseberry) Pickle Recipe video by Nisha Madhulika
Amla Pickle is a tangy and spicy South Indian condiment. Learn how To make/prepare Avla Pickle by following this easy recipe.
Servings : 2
Time Taken : 15-30 mins
Ingredients for Amla Pickle:
1 kg - amla
3 to 4 tbsp - oil
3 tsp - chilly powder
1 tsp - methi (roasted and ground coarsely)
1 tsp - hing
1 tsp - turmeric powder
salt to taste
How to make Amla Pickle:
1 - Deseed amla and cut into small pieces.
2 - Heat oil in a pan and add the amla and turmeric.
3 - Cook for six to eight minutes till soft.
4 - Add chilly powder, hing, methi and salt.
5 - Mix well.
6 - This pickle is ready for use the following day and can be preserved for 10 to 15 days..
Amla (Gooseberry) Pickle Recipe video by Nisha Madhulika
Amla Pickle is a tangy and spicy South Indian condiment. Learn how To make/prepare Avla Pickle by following this easy recipe.
Servings : 2
Time Taken : 15-30 mins
Ingredients for Amla Pickle:
1 kg - amla
3 to 4 tbsp - oil
3 tsp - chilly powder
1 tsp - methi (roasted and ground coarsely)
1 tsp - hing
1 tsp - turmeric powder
salt to taste
How to make Amla Pickle:
1 - Deseed amla and cut into small pieces.
2 - Heat oil in a pan and add the amla and turmeric.
3 - Cook for six to eight minutes till soft.
4 - Add chilly powder, hing, methi and salt.
5 - Mix well.
6 - This pickle is ready for use the following day and can be preserved for 10 to 15 days.
Cooking video | 1862 views
Amla Murabba (INDIAN GOOSEBERRY PRESERVE) Recipe video by Nisha Madhulika
This is an invaluable winter preserve. Amlas (Indian gooseberries) are abundantly available during the winter months. You will find amla trees in several parts of Rajasthan and a large quantity of this fruit is used to make preserves. Whole amlas simmered in a cardamom and saffron flavoured syrup is one of my personal favourites. There are several traditional recipes for making this murabba. Some soak the amlas in alum (phitkari) overnight whilst others sun-dry amlas. I find it easiest to cook the amlas in boiling water to get rid of all the bitter juices. The entire process takes about 2 to 3 days. First, the amlas are simmered in a thin sugar syrup and left aside for 2 days during which the amlas slowly and gradually soak in the syrup. On the third day, amlas are removed and the syrup is boiled again to a thick honey like consistency. Thereafter the amlas and the flavouring are added. The thick syrup helps in the preservation of the murabba and also complements the sharp and acidic amla taste. I am sure you will enjoy this recipe as much I have enjoyed making it for you.
Preparation Time : 10 mins.
Maturing Time: 2 days.
Cooking Time: 1 hour 15 mins.
Makes 2 1/2 cups.
Ingredients for Amla Murabba:
20 (500 grams) amlas (indian gooseberries)
2 1/2 cups (500 grams) sugar
1/4 tsp cardamom (elaic
Cooking video | 2066 views
#Gooseberry #Ricerecipes #amla #recipeintelugu #Rectvindia
#amlarice #usirikayapulihora #usirikaya
This Video explains about cooking of Gooseberry Rice recipes.which is known as amla recipe in telugu language .
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Tomato Pickle in Telugu l How to make Tomato pickle in telugu l rectvindia
In a deep pan, heat 3 tbsps of sesame oil and add tomatoes. Fry until they are soft and then mash roughly. Grind the tamarind and green chilies into a paste and add to the mashed tomato paste. In another pan heat 3 tbsps of sesame oil and add the mustard seeds.
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Achaari Baingan (Pickle-style Baby Eggplant) video by Nisha Madhulika
Hot and tangy, Achaari Baingan tastes great with hot chapatis (Indian flatbread).
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Ingredients:
1/2 kg baby eggplant washed, dried and quartered almost to the top
4 tbsps vegetable/ canola/ sunflower cooking oil
2 tbsps mustard oil
2 tbsps garlic paste
1 tbsp ginger paste
1 large onion grated
1 1/2 tbsps fennel seeds
1 tbsp mustard seeds
1 1/2 tbsp onion seeds (kalonji)
1 tsp coriander powder
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tsp raw mango powder
Salt to taste
Preparation:
Mix the mustard oil, ginger, garlic, grated onion and all the other dry ingredients in a bowl.
Divide this mix into equal portions to fill all the eggplants. Fill a little into each eggplant and tie tightly with a length of sewing thread to secure (so that the mixture does not fall out). Keep aside.
Heat the vegetable/ canola/ sunflower cooking oil in a pan on a medium flame.
Add the eggplants and cook till done, taking care to turn occassionally so they are done on all sides. Do not stir vigorously or often as the filling will come out.
Serve with hot Chapatis (Indian flatbread).
Cooking video | 2144 views
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