Skip to main content

Gooseberry pickle ( Amla ka achar)

My garden is full of Indian gooseberries these days. I have learned that Indian gooseberry has tremendous health benefits ..like,  The - amla - has been used in traditional Indian medicine, called Ayurveda, for millennia. Clinical studies suggest it has a positive effect on Alzheimer's disease, but on prevention, rather than cure.
Another study showed gooseberries to block breast cancer cell growth and metastasis potential in vitro. They also may have anti-cancer properties, as well as cough-, fever-, pain-, stress-, and diarrhea-suppressing effects. To gain these health benefits of gooseberries. I found it very sour to consume it raw so I decided to make pickle and chutney out of it. 
Gooseberries contain a healthy dose of scurvy-preventing vitamin C-69 percent of the daily value, and nearly 20 times the C in oranges. And get this: gooseberries lose none of the vitamin C nutrition in the cooking process.
So let's cook gooseberry ...a healthy treat for your family ..

GOOSEBERRY PICKLE 



Ingredients

Gooseberry – 15

Red chilli powder  - 1 Tbsp

Turmeric – 1 Tsp

Asafoetida – 1/4 tsp

Panch puran ( roasted and lightly crushed ) 1 tsp

Salt - As needed

Ginger garlic paste - 1 1/2 Tbsp

Green chilli - 4-5 

Mustard Oil – 1/4 cup



Method
1. Wash the gooseberry. Boil enough water and add the washed gooseberry to it. Bring to boil again and cook for 2 mins.Drain, cool down and pit the seeds. If you cut the gooseberry, you will be able to take out the seeds easily.

2. Heat oil in a kadai, splutter mustard. Add  asafetida powder and crushed panchpooran to it and add ginger garlic and green chilli to it, stir for a minute and then add the gooseberry. Fry for a minute well.Add red chilli powder, turmeric, salt and mix in low flame. Lastly add remaining asafoetida and methi seeds powder. mix well and switch off the flame.


Comments

Popular posts from this blog

Oats dosa with drumsticks sambhar

Oates Dosa

Health is wealth .....it is really important to be fit and healthy. I realised that, some change in lifestyle can help in maintaining a balanced diet. To apply it in daily routine...I have started a Diet food series.
There's nothing more inviting than hot South Indian breakfast: strong filter coffee, piping hot drumstick sambher with little bits of coconut, tasty coconut chutney gunpowder and golden-crisp Dosa! I love dosas and in fact I'm planning to make one today in breakfast. And it's not just because they taste divine but also because they're really fun to make: Right from grinding down the urad dal and rice, letting the white stuff ferment to running your ladle through the batter checking for lumps, it's almost therapeutic. After your pour the batter down a hot sizzling pan, even the wait to figure whether the dosa will stick or not is a delicious feeling....Dosa with healthy twist will make this delicious treat more interesting. My dietitian sugges…

Gur chana / jaggery coated roasted chickpeas

Very tasty, crunchy yet healthy snack for kids, full of protein . I often make this crunchy delight for munching. 
 Jaggery Coated roasted chickpeas 


Ingredients:

GURWALE SHALGAM ( SWEET AND TANGY TURNIPS) punjabi style

Turnips are called Shalgam in Punjabi/Hindi, Gonglu in Punjabi and Gogji in Kashmiri. They are mild in taste and absorb spices well. We love it in various forms. Shalgam is a winter vegetable and is a popular recipe from Punjabi cuisine. Shalgam (Turnip) belongs to the radish family. Shalgam ki sabzi is very good for health as it is very low in calories and fat, and a good source of fiber and several vitamins like Vitamin C, Vitamin B, VitaminB3, Vitamin B6. Gur is Hindi/Punjabi for jaggery.  This creamy version from Punjab is one of our favourites.
This recipe is from my mother in law's cook book , my mom In law was an excellent cook and being a panjabi, her excellency was panjabi cuisine. She was excellent at cooking all panjabi dishes like sarson ka saag, makkai ki roti, gur ke chawal  or any vegetable like turnip or kormas, . I have learnt almost all panjabi dishes from her and I really wanted to thank her for that , today whatever I make related to punjab reminds me of her . Lov…