Gooseberry Murabba

GOOSEBERRY MURABBA

Hi and welcome friends to my cosy little food corner. In this post, I have made Indian Gooseberry’s or Amla preserve’s murabba. We all know that Gooseberry is one of the healthiest fruits available to man on earth. Its scientific name is Phyllanthus Embilca and is called Amalka in Hindi. In Sanskrit, it is called Amalaki which translates as the “sustainer” or the fruit where the goddess of prosperity resides. It is the richest source of vitamin C and has 20 times more vitamin C content than orange juice. It is a powerful anti-oxidant agent. In China, it is called Yuganzi and is used to cure throat inflammation. This fruit is a boon for mankind and is used for culinary and also for medicinal purposes. This recipe is sweet, tasty, super healthy and super easy. So I decided to share this unique recipe with you all. Do try this at home. It’s a very healthy idea for your family can be really helpful for many ailments. So let’s make it now—

Ingredients:-

  1.  Raw mango – 250 gms
  2.  Sugar – 1/2 kg
  3.  Water – 2 cups
  4.  Cinnamon Powder – a pinch
  5.  Raisins, Cashews, Almonds
  6.  Vegetable oil – For shallow frying

STEPS

Step 1

Wash, dry and prick the gooseberries with a pointed needle.

Step 2

Then parboil the berries and put it under the fan to dry.

Step 3

Take a heavy bottom pan and add some oil to shallow fry the gooseberries.

Step 4

Take two cups of water and add the above-said amount of sugar to it to make a sugar syrup.

Step 5

Now dip the berries in the syrup and add some cinnamon powder and dry fruits which though are totally optional. You may refrigerate the murabbas which are now ready to be eaten.

I hope you will all like this super healthy and super tasty recipe which can be had at any convenient time, be it morning, the afternoon after lunch, at tea time or before going to bed. Do try this recipe and share your feedback and comments. Have a great weekend. Till then, happy cooking, happy eating!!!

 

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Mango And Whole Bengal Gram Pickle

MANGO AND WHOLE BENGAL GRAM PICKLE

Hello friends. Today I am going to make a very easy and tasty recipe called Mango and Whole Bengal Gram or ‘Kala Chana Pickle‘. It is made using simple ingredients and goes easy on your health too. We cannot imagine Indian summers without our desi mango pickles. So let us start—

Ingredients:-

  1.  Raw mango – 1/2 kg
  2.  Whole Bengal gram pickle – 100 gms
  3.  Salt – according to taste
  4.  Turmeric Powder – 1 tsp
  5. Red Chilli Powder-2 tsp
  6.  Yellow Mustard Powder – 1/2 tbsp
  7.  Roasted and powdered Indian five spices or paanchphoran powder – 1/2 tsp
  8. Pickle masala or Achar masala (which is made of Fenugreek seeds, Mustard seeds, Red chillies and Asafoetida or Hing)
  9.  Asafoetida – A pinch
  10.  Mustard oil – 2 tbsp
  11. Vinegar – enough to cover the pickle or  3 tbsp

STEPS

Step 1 

Soak the Whole Bengal Gram or Kala Chanas in vinegar overnight.

Step 2

Wash, dry, scrape and cut our mangoes into bite-sized pieces.

Step 3

Now we will add our soaked chanas to the bowl containing the cut mangoes.

Step 4

Add salt, turmeric powder, red chilly powder, yellow mustard powder, roasted panch phoran powder, hing, pickle masala, mustard oil and vinegar and give everything a good mix.

Step 5

Put the pickle in sunlight for ten days after which it becomes ready to be used. It can be best eaten with rice, dal, paranthas, rotis, dosai. It has a shelf life of one year.

Do try this recipe at home and share your comments and feedback. Get your queries resolved. Thanks. Have a great week. Enjoy it well.