Amla also known as the Indian Gooseberry is a nice golden yellowish or greenish fruit and can be seen in plenty in the vegetable market. I’ve been taking Amla for the last 10 years as recommended by my naturopath. The fruit is not only highly nutritious, but also rejuvenating. Amla is an excellent source of Vitamin C, is high in antioxidants, reduces inflammation, aids digestion, strengthens the liver, is great for the urinary system and improves the hair quality.
In my kitchen, you will find a lot of Amla preparations in different forms. I have listed below the recipes that I make out of Amla. Do try it and please share your feedback in the Comments section.
- Amla Murrabba: Amla to be cut into pieces and then be dipped in sugar (pak) and certain other medicaments to be added to it like cardamom (elaichi), cinnamon (dalchini) powder and clove. Amla Murrabba is the best for hyper acidity. Amla Murrabba is also found to be useful in nausea and vomiting.
- Amla Pickle: Put Amla into threads by shredding. Take around 4 table spoon full off it and put fresh turmeric (haldi). Threads of haldi by shredding -say 2 table spoon full. Take ¼ tea spoon full of shredded ginger, put them one above the other in layers in a bottle and add a mixture of black pepper and salt (if possible, add Rock salt or black salt) into it in proportion. Keep it for a day or two, and then mix them well. This pickle is to be taken with meals which not only increases the taste of the food but also works as a good digestive. It is extremely useful in those, having problems of appetite like anorexia (Agnimanadya in Ayurveda).
- Amla Chatani: Smash the Amla pulp and add a little bit of black pepper powder, salt and a little pudina leaf pulp (optional). It serves as a best option for the conventional pungent or sour chatanis.
- Amla Sherbet: Take fresh Amla fruits. Cleanse them properly and then take out the juice. Now add enough sugar to it and mix it well to form Amla syrup. Add little bit of cardamom (eliachi) powder (and not the essence of it) to it. Your Amlla sherbet is ready to use. Again, this could be useful in Amlapitta (hyperacidity) and in conditions such as nausea, pittajanya bhrama, that is, giddiness caused by increased pitta levels.
- As a blogger, my ultimate goal is to help my readers love, celebrate and enjoy the different cuisine recipes from across the states in a healthy and positive way.