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.
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 | 2070 views
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 | 1865 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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Aloo Bhujia Sev Recipe - Alu Bhujia Namkeen Recipe video by Nisha Madhulika
Aloo Bhujia Sev has a different taste compared to all Namkeens. There are various ways to prepare Aloo Bhujia Sev namkeen, like
Aloo and gram flour mixed
Aloo, gramflour and Moth flour mixed
Aloo, gramflour and rice flour mixed
All Aloo Bhujia's have a distinct taste from one another, but the process used in making them is similar. You can make Aloo Bhujia Sev with the ingredients that are available to you. Today we will prepare Aloo Bhujia Sev with Aloo and gram flour mixed together.
Ingredients for Aloo Bhujia Sev Recipe
Gram flour(besan) - 200 grams (2 cup)
Potatoes - 400 grams ( 5-6 medium sized)
Salt - add to taste (3/4 tsp)
Turmeric powder - 1/4 tsp
Heeng(asafoetida) - 2 pinch
Garam masala - 1/2 tsp
How to make Aloo Bhujia Sev Namkeen
Boil the potatoes, peel and grate them.Filter gram flour and keep it in any utensil. Put grated potatoes, salt, Heeng, turmeric powder, Garam masala in the gram flour and knead to make a smooth dough. Cover this dough for 15-20 minutes allowing it to ferment.
Attach a fine net to the Sev making machine. Apply some oil on your hand, break of a guava sized piece form the dough the roll it length wise. Put this rolled dough in the machine and close it.
Heat oil in a
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