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 

Ingredients 

15 - 20 steam cooked avla 

half tsp clove and cinnamon powder 

1 tsp - red chilly powder 

1 n half cup - sugar 

1 tsp salt 

Method 

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 

Ingredients 

15 - 20 steam cooked avla 

3 cup - sugar 

1/2 cup - water 

1/2 tsp - cardamom powder 

Method 

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 

Ingredients 

15 - 20 steam cooked avla 

1 n half cup - sugar 

1 tsp cardamom powder 

Method 

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 

Ingredients 

1 cup - steamed seedless avla paste 

2 cup - sugar 

2 tbsp - cornflour 

1 tsp cardamom powder 

Method 

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 

Ingredients 

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 

Method 

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 . 

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 .  

Ingredients 

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 )

or 

1 tbsp - thick tamarind pulp 

freshly chopped coriander leaves 

2 to 3 tbspn - coconut oil 
salt as per taste 

Method 

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 .