Friday, 18 December 2020

Avla Varieties

Amla also known as Indian Gooseberries as we all know is a treasure house of Vit C and daily consumption of Amla is very much recommended in the times of today's Corona Pandemic . 

In winters this fruit is seen everywhere in the markets and so I planned to get it in bulk and made few different varieties in small quantities so that we can have the variations without getting bored . 

As I had already made Moravla last month I decided to give it a skip and fianlly made Amla Chhunda , Amla Candy , Amla murabba , Amla barfi  and Amle ki launji 

For all the recipes wash the avlas thoroughly with water and then steam them in a pressure cooker for 2 to 3 whistles . 

Amla Chhunda 


15 - 20 steam cooked avla 
half tsp clove and cinnamon powder 
1 tsp - red chilly powder 
1 n half cup - sugar 
1 tsp salt 


Remove the seeds from steamed avla . 
Mix the seedless avla pieces with all the above ingredients . 

Grind this in a mixer . 

Fill this paste in a dry glass bottle and close the lid tightly . 

Keep the glass bottle in direct sunlight daily for 1 week . 

After a week the chhunda is ready to eat . 

Amla Candy 


15 - 20 steam cooked avla 
3 cup - sugar 
1/2 cup - water 
1/2 tsp - cardamom powder 


Remove the seeds from steamed avla . 

Separate the pieces and keep them aside to cool . 

In a pan add sugar and water and bring it to boil . 

When you get a 2 string consistency add the cooled avla pieces and cardamom powder . 

The syrup will again become thin because of the avla juice . 

Keep the glass flame medium and keep on stirring occasionally . 

After about 15-20 minutes syrup again starts thickening .  

Switch off the gas and let the avlas be soaked in the syrup overnight . 

Next day drain out the syrup completely and remove the pieces on a glass plate. 
This syrup too has a very good taste and can be consumed like honey . 

Place the glass plate with avla pieces in direct sunlight for 1 week . 

The pieces will gradually become dry and the avla candy will be ready for use . 

Amla Murabba 


15 - 20 steam cooked avla 
1 n half cup - sugar 
1 tsp cardamom powder 


Remove the seeds from steamed avla . 
Grind the seedless avla pieces in a mixer . 

Add sugar to this pulp and cook it in a non stick pan or a heavy bottom kadhai on a slow to medium flame constantly stirring all the while . 

First the mixture will become thin as sugar melts and then after 10 - 15 minutes it will start thickening . 

Add cardamom powder and keep on stirring till the mixture starts leaving the sides of pan . 

At this stage switch off the gas and let the morabba cool completely . 

When cold it will become thick like a jam . 

Amla Barfi 


1 cup - steamed seedless avla paste 
2 cup - sugar 
2 tbsp - cornflour 
1 tsp cardamom powder 


Heat a thick bottomed pan and mix the avla paste and sugar in it . 

Cook this mixture stirring continuously on low to medium flame . 

Add little water to cornflour and add this paste to above mixture . 

Keep on stirring continuously for 5/ 10 more minutes . 

Also add cardamom powder . 

Mixture now becomes shiny and starts leaving sides of the pan . 

At this stage switch off the gas and spread the mixture on a greased tray . 

Let the mixture cool completely and then cut in desired shapes . 

Amle ki launji - Sweet and sour pickle 


10 - steam cooked avla 
1 n half cup - jaggery
2 tsp - ghee 
1tsp - paanch poran masala ( mixture of methi , mustard , kalounji , cumin & fennel seeds ) 
1/4 tsp - asefoetida pd 
1 tsp - red chilly pd
1 tsp - cumin pd 
1/2 tsp - garam masala 
1 tsp salt 


Remove the seeds from steamed avla . 
Heat ghee in a pan and add paanch poran masala to it . 

When the seeds temper add asefoetida pd . 

Add the seedless avla pieces and stir nicely . 

Now add cut jaggery and cook on low flame . 

The avla pieces will start leaving juice and jaggery will melt in it . 

Add all masala powders and salt and cook for 10/15 minutes 

The mixture will slowly thicken and avla pieces become shiny and semi transparent . 

Switch off the gas at this stage and let the launji cool down completely . 

Store it in a dry glass jar with a lid . 

Don't thicken the mixture very much as after cooling the launji will become thick . 

This launji stays good for almost a month in normal temperature and 2 /3 months in a fridge . 

Tuesday, 8 December 2020

Kerela Fish Curry ( Seer Fish )


Made this heavenly delicious kerela fish curry . 

I used seer fish but even pomfret can be used for the preparation of this curry . 

Though traditionally no coconut is used in this curry I added some thick coconut milk as  coconut gives a divine flavour and thicker consistency to fish curries . 

I also used my special Karwari sambar masala ( not the south indian sambar ) as I am used to having it in all our fish preparations . 

The taste was superb but of course it can be completely omitted .  


8-10 pieces of pomfret or seer fish ( properly washed n cleaned ) 

2 onions - thinly sliced

2 tbsp - grated ginger garlic 

2 tbsp - very finely chopped curry leaves 

half cup - thick coconut milk

half tsp - mustard seeds 

1/4 tsp - fenugreek seeds 

2 tsp - dry chilly powder

1 tsp - turmeric powder 

1 tsp - karwari sambar masala 

2 tbsp - kokam agal ( without sugar )


1 tbsp - thick tamarind pulp 

freshly chopped coriander leaves 

2 to 3 tbspn - coconut oil 
salt as per taste 


Heat oil in a flat vessel and add mustard and fenugreek seeds . 

When the crackle add sliced onion and saute till slightly golden in colour . 

Now add grated ginger garlic and chopped curry leaves and saute on medium gas till the raw smell is gone . 

Now in a bowl add red chilly powder , turmeric powder , karwari sambar masala , salt and kokam agal or tamarind pulp and add little water to make a thick paste . 

When dry dry masalas are directly added in the oil sometimes they get burnt . 

Making a paste and adding these masalas enhances their flavour . 

Now add this paste in the vessel and again saute till you get a nice aroma of all the masalas . 

Now adjust water and make the gravy thick or thin as per your liking . 

When the gravy starts boiling add the fish pieces .

Immediately after 2 minutes turn them only once . 

Cook the fish on low flame and move the vessel in a circular motion so that the fish pieces are evenly coated with gravy . 

Do not turn the fish pieces while cooking as they may break as cooked fish becomes very soft . 

In the end add thick coconut milk , cook for just a minute and switch off the gas . 

Garnish with finely chopped coriander leaves and serve the curry hot with plain rice . 

Sunday, 22 November 2020

Tandoori Masala ( तंदुरी मसाला )

 Usually we get readymade tandoori masala which is made of dry spices . But I prefer making tandoori masala with ginger garlic and freeze it . This tastes amazing and is really very convenient when is very less time we want something really delicious . This masala comes handy at such times and in just minutes you can make mouth watering kababs , tandoori or tikka with chicken , paneer , mushrooms and the list is just never ending . 


3 tbsp - coriander seeds
1 tbsp - cumin seeds
10/12 - cloves
8/10 - cardamoms
1 1/2 inch - cinammon
half - nutmeg
1 tsp - ajwain
1/2 tsp - pepper
2 inch - ginger ( grated )
15/20 - garlic flakes
2 tbsp - chilly powder


Dry roast all the spices separately in a pan till a nice aroma comes .

While still warm grind in the mixer adding grated ginger , garlic and chilly powder .

Don't add water at all .

Fill the masala in a air tight glass bottle and store in fridge .

This masala can be used for 3/4 months if kept in fridge .

Friday, 13 November 2020

Mathari ( मठरी )

Made this lovely savory snack for Diwali this year . Known as Nimki , Namakpare , Mathri and many other names this snack will definitely become a sure shot addition to your Diwali snacks list . 


3 cups - maida ( all purpose flour )
12 tsp - oil 
3 tsp - ajwain ( can also use cumin or kalounji i.e onion seeds ) 
3 tsp - rice flour 
3 tsp - ghee 
salt according to taste 
oil for frying 


First in a bowl mix the ghee and rice flour very well and keep aside . 

This paste has to be applied of rolled matharis . 

Now in another vessel take maida and add oil to it . 

Rub the flour well with fingers till it becomes crumbly and when you try to mould it with your fist it holds the shape . 

Now add crushed ajwain , cumin or kalounji and make a dough with cold water . 

The dough should not be very hard or very soft . 

Now make 3 balls of this dough and roll very thin on kitchen platform with a rolling pin . 

Apply little paste on the rolled portion and again make a tight roll . 

Cut this roll into small balls . 

Press each ball and again roll a small puri . 

Again apply the paste on rolled puri . 

Now four fold this puri and prick it with a fork . 

Pricking prevents the puris from puffing up while frying . 

Made all folded puris and keep ready . 

Head oil in the kadhai and deep fry the matharis till crisp and golden . 

When completerly cold store in airtight container . 


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