रसिला आँवला मुरब्बा बीना शक्कर बनाने का सिक्रेट, No Sugar Amla Murabba, बीनसाखरेचा मोरावळा,

 #SweetnSpicyAromas

Sugarless Vit C rich Amla Murabba.

A healthier approach to stay fit and immune.

#WinterSpecialRecipe #Immunityboosterrecipe #हिवाळीपदार्थ #गुळाचामोरावळा #गुडवालाआवलामुरब्बा #SugarlessAmlaMurabba #AmlaMurabba #StrawberryChutney #SnacksRecipes

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 . 

Raw Mango Preserve ( कैरीचा छुंदा )

English

This is a traditional way of making chundaa.
But if you don't have direct access to sunlight then here 's the easy way out.


Ingredients :

1/2 kg .....................Kairi ( Raw Green Mangoes )
350 gm ..................sugar
1 tbsp.....................red chilly powder
1 tsp.......................cumin powder
1/4 tsp...................cloves powder
1 tsp or more ..........salt



Traditional Method :

Wash the raw mangoes and wipe them dry.

Peel the skin of raw mangoes.

Grate them and discard the seed.

Now mix all the above ingredients in a big glass jar .

Cover the lid of the jar tightly and keep the jar in direct sunlight.

Do this for almost a week .

The preserve will be ready to eat in 10 to 12 days.

Easy Cooking Method :

Grate the raw mangoes as in above traditional method .

Now in  a thick bottom pan add sugar , grated mangoes and all other ingredients .

Keep the vessel on medium flame for just 5 to 10 minutes.

The mixture should become warm but not hot at all.

Switch off the gas and cover the vessel with a muslin cloth and keep.

Again next day repeat the same procedure of heating.

Do this for 3/4 days .

Your chunda will be ready without having to bother about keeping it in sunlight.

Never allow the mixture to become too hot or boil.



मराठी 


छुंदा दोन प्रकारे बनवता येतो .
पारंपरिक पद्धत ज्यात छुंदा उन्हात ठेवून करतात .
पण शहरात अनेक ठिकाणी जागेची कमतरता असल्याने उन्ह नसेल तर एक साधी सोपी पद्दत सुद्धा आहे .


साहित्य :

१/२ किलो -  कैरी
३५० ग्राम - साखर
१ टे स्पू  - लाल तिखट
 १ टी स्पू  - जिरे पावडर
१/४ टी स्पू  - लवंग पावडर
१ टी स्पू - मीठ



पारंपरिक पद्दत : 

कैऱ्या स्वच्छ धुवून कोरड्या पुसून घ्या आणि साल तासून काढा .

तासलेल्या कैऱ्यांचा कीस काढा आणि बाटा फेकून द्या .

वरील इतर सर्व साहित्य कैरीच्या किसात मिक्स करा आणि मिश्रण एका काचेच्या बाटलीत भरा .

बाटलीचे झाकण घट्ट लावून बाटली उन्हात ठेवा .

असे जवळ जवळ ८/१० दिवस रोज करा .

साधारण १० दिवसांनी छुंदा छान मुरेल व खाण्यासाठी तयार होईल .



सोपी पद्धत : 

वरील प्रमाणेच कैरीचा कीस करा .

एका जाड बुडाच्या कढईत साखर , कीस आणि इतर साहित्य घाला .

मिश्रण मध्यम आंचेवर ५/१० मिनिटं शिजवा .

मिश्रणाला उकळी फुटणार नाही याची काळजी घ्या .

असं तीन चार दिवस करा .

उन्हात न ठेवताही छुंदा ह्या सोप्या पद्धतीने करता येतो  .

Peanut Butter

 There are some healthy things which we need to add in our regular diet and peanut butter is one of them . This delicious spread is very rich in protiens and healthy fat . 

Rather than buying it from outside it can be prepared at home very easily and in minutes . I tried making this spread with whatever ingredients I had readily at home and it turned out even better than store bought variety . 

I made some variations like instead of adding sugar or glucose which is usually done in readymade variety I added honey to it . Also while grinding I kept the texture little grainy which actually tasted much better . 

Ingredients - 

1 cup - peanuts 

2 tbsp - groundnut oil 

2/3 tbsp - honey 

salt as per taste 

Method - 

In a kadhai dry roast the peanuts till they give out a nice aroma and become crisp . 

When still warm remove the skin of the peanuts . 

This step is completely optional .

If you want to keep the skil you can do so . 

I have tried both with skin and without skin . 

Now add the skinned peanuts in the mixer and start the mixer . 

Add salt and gradually go on adding oil and honey little at a time while grinding . 

You can keep the texture grainy of can grind till it becomes fine as per your choice . 

Store is a air tight glass jar . 

It stays well for 2 to 3 weeks even if kept outside . 

Just take care not to use water at all . 

Ferrero Rocher Tarts ( For Baking Eggless)

The challenge this month for baking - eggless  was in many ways a hit. This recipe was suggested by Priya of enveetukitchen from the site trissalicious .

We were supposed to make either Frrero Rocher Tarts or Verrines. Needless to say I ended up trying both and immensely enjoyed making it. Half the time I was licking my fingers ( it was inevitable ) .

 Though it was an interesting challenge and did not want to miss it at any cost , it did take me many days to make it . Firstly because I was busy in the first half of the month due to some personal reasons and then the whole process seemed very time consuming so kept postponing making this delicious dessert.

 Finally during this weekend managed making it and was really happy to try it out. Though the tart shells did not come out as per my expectations and more than half of them broke while demoulding them. So
decided to use the crushed tart shells and make verrine cups. Offcourse all were very happy with this decision as according to them the cups did hold more dessert than the cute little shell.


 


Ingredients for Tart base :

2 tbsp...................cocoa powder
2 tbsp...................cold butter ( diced)
2 tbsp..................curds
4 tbsp..................sugar
1/2 tsp.................baking powder
1  n 1/2 cup.........maida

Method for Base :

Mix cocoa powder, butter cubes and sugar with fingers till they resemble bread crumbs.

Now add curds , maida and baking powder and knead till everything just comes together.

Do not over knead this makes the base chewy and not crispy.

Plastic  wrap it and roll into 1 cm thick disc and chill for 2 to 3 hours.

Take a lemon sized lump and press it with your fingers in a greased cupcake mould .

Bake them for 10 to 15 minutes at 180 degrees till crisp and cool completely.

Ingredients for Hazelnut Mousse :

1 cup ...................milk
4 tbsp...................sugar
2 tbsp..................cornflour
2 tbsp..................nutella ( made at home)
5 tbsp.................fresh cream ( whipped till stiff)
2 tbsp................agar agar powder ( it acts like gelatin)
1/2 tsp ................vanilla essence



Method for Mousse :

In 2 tbsp milk mix the cornflour, nutella , agar agar and vanilla essence and keep aside.

Boil the rest of the milk and add sugar .

When the sugar dissolves add cornflour mixture and stir or slow flame till mixture becomes thick.

When the mixture cools add whipped cream and set in the fridge.

Method for Nutella :

50 gm ..................Almonds
50 gm ...................Hazelnut
2 to 3 tbsp.............salted butter
1/2 cup ..................sugar
1/2 cup...................cocoa powder

Roast almonds and hazelnuts till you get a nice nutty aroma.

Grind them in a mixer till you get a fine powder and they start leaving oil.

Add sugar, butter and cocoa powder and grind further till you get a smooth shiny thick mixture.

If you want more flowing consistency you can add more butter.

Store it in fridge and use as needed.

Ingredients for Caramelized Hazelnuts :

50 gm..................hazelnuts
1/2 cup ..............sugar
1 tbsp................water

Dry roast the skinned hazelnuts till light golden in color.

In a thick bottomed pan heat sugar and water .

The sugar will first dissove and then form a thick brown syrup.

At this point add the roasted nuts and mix well till they are well coated with thick syrup.

Cool them completely.

Keep half the nuts as they are and crush half of them for the hazelnut thing.

Ingredients for Chocolate Hazelnut Thing :

2 tbsp..............Nutella
50 gms ...........dark chocolate
2 tbsp..............honey
2 tbsp..............crushed n caramalized hazelnuts

Method for Hazelnut Thing :

Mix nutella, honey and chocolate and heat on a very slow flame.

When the chocolate melts mix everything and add crushed nuts and again stir well.

Remove from flames and let it cool completely.

Assembling the Ferrero Rocher Tart :

Fill the cooled tart shells with mousse .

Spoon out some hazelnut thing on top.

Garnish with whole caramalized hazelnuts and serve.

Assembling the Verrines :

Spoon some crushed tart at the base of a glass.

Spoon out some mousse on it.

Again add some crushed tart.

Add some hazelnut thing on it.

Finally top with whole caramalized nut and serve chilled.

Banana Ginger Spread

Few days back in the month of Shravana we had Satyanarayan Pooja at home and along with the blessings of elders, friends and relatives also came a whole lot of bananas to be offered to the God.

We distributed them back as Prasadam along with other sweets but still there were many left to be taken care of .

So finally when they over ripened I thought of making this simple awesome spread . This spread hardly gets done in 15 minutes and is so tasty .

Once done it can be stored in fridge for almost two to three months safely. Try it with chapatis and breads and you will definitely forget the store bought jams and  marmalades.


Ingredients :

6 no.......................overripe bananas
1 tbsp....................grated ginger
1tsp.......................grated lemon zest
1 tbsp....................lemon juice
1/2 tsp..................cinnamon powder
2 tbsp...................honey

Method :

Wash , peel and mash the bananas .
Heat a heavy bottom pan and add all the ingredients except cinnamon powder and honey.
Stir continuously on medium flame for about 10 minutes.
When the mixture is thick and sticky add honey and cinnamon powder.
Stir for 5 minutes more till the mixture leaves the sides of the pan.
Enjoy this gingery spread with bread, rotis, plain parathas or almost anything that you can imagine.