AMLA CANDY

Amla has got lot of medicinal values.  It is used in preparing lots of auyervedic medicines.  It is rich in Vitamin C.  It is good for diabetic patients.  During amla season, you can make candy and store it.  You need only sugar and amla for making this.  Sugar syrup which is obtained while making candies can be used as a amla sharbat so that it does not go waste.

Let us look at the recipe now:

Ingredients:

1/2 kg amla
400 gms sugar

Method:

Wash and pat dry the amla.  In a large vessel boil enough water to immerse the amlas. when the water is boiled, add the amlas and boil for 2-3 minutes.  switch off gas.  allow to remain the same in the hot water for another two minutes.  after that drain and allow to cool.  now cut the amlas into pieces.  put the amlas in a vessel and sprinkle 350 gms sugar on top of the amla, cover and keep for 3 days. by the time, the sugar will melt and  the amlas will settle down.  on the fourth day, remove the amlas from the syrup and put it in a plate and sun dry the same.  once it is dried, powder the remaining sugar and coat the candies with the powdered sugar.  I did not do that, by the time my candies got over.  You can store  it in airtight container.

SAMBHAR POWDER

Sambar powder is one of the main ingredient in the South Indian kitchen.  Without sambar powder and rasam powder, the kitchen is incomplete.  Some people use the sambar powder only for making rasam, however, while preparing rasam, we add little bit of black pepper powder  and cumin powder  in it.

Sambar powder is made in different ways by different people.  I am presenting my way of preparing it here.  This can be powdered and stored for a month.  More than that I do not prefer because always fresh powder I prefer.

You can fry the ingredients and grind together with coconut for Arcachu Vitta Sambhar.

SAMBHAR

Sambhar is normally made in every South Indian house daily.  It is also prepared by North Indians communities along with Dosa, Idli, uttappam etc.  It is a combination of certain vegetables boiled in tamarind pulp and tur dal boiled and mixed in it.  the masalas can be freshly ground or sambar powder you can use it. It goes well with Idli, Dosa, Uttappa and rice also.

Normally, I make sambhar with the sambar powder without coconut and tamarind  as we do not consume both  at all.  For arachuvitta sambar,  the masala is freshly ground along with coconut and added to sambar.

TOMATO CHUTNEY

Chutney goes well with dosa, idli and sometimes with rice and dal too.  This tomato chutney made with tomato, onion, fried chana dal etc.  is one which goes with everything.  Very simple and easy to make.  I have posted varieites of chutneys which can be viewed in my blog.

Tomato Chutney

PALAK DOSA

Green leafy vegetables are always good for health.  Palak or spinach has abundance of Vitamin K & A,  B2, B 6  & C, mangesium, potassium iron (folate), calcium.  It is also a rich source of protein, phosphours and Vitamin E, zinc, dietary fiber, copper and omega 3 fatty acids.  Less calories, fat free, cholesterol free hence need not worry about putting up flab around your tummy.  

I prepared today, Palak dosa for breakfast.  I was totally exhausted and tired so I could not think of making any elaborate dish for the breakfast.  Had 4-5 bread pieces so made dosa out of it.  I have already posted bread dosa and taken most of the ingredients from that plus the blanched palak leaves.

BREAD DOSA

Dosa with sambar and chutney anytime you serve is liked by everyone.  Varieties of dosas are made.  Here I have tried with left over bread and the sides of the bread with some semolina and came out very well.  It is an instant dosa which can be made very easily for unexpected guests.  If you add palak puree in it, you can  make it as Palak dosa.

INSTANT AMLA SWEET CHUTNEY

Amla is the rich source of Vitamin C.  During the season, I make lot of gooseberry pickle, gooseberry rice,out of it.  I love the gooseberry chutney too.  Today's special is  instant sweet chutney out of it.  This is my 400th post.  I thought of posting a sweet dish but without realising it, I posted the jackfruit jam and jackfruit kheer before this.  Any way, life is mixture of sorrows, happiness and the food is also sweet, sour and spicy.

JACKFRUIT KHEER, CHAKKA PRADHAMAN, JACKFRUIT PAYASAM

Jackfruit kheer, jackfruit payasam, chakka pradhaman whatever you call is a very delicious kheer made out of jackfruit, jaggery and coconut milk with fried coconut bits in it adds flavour to it.  We can make jackfruit jam and preserve it.  whenever we want, we can make pradhaman out of it.  It is a part of occasion, feast in Kerala as jackfruit is available in abundance.  Here I have made the kheer with only 3 pcs of jackfruit which will suffice only for one person.

JACKFRUIT JAM, CHAKKA VARATTI

Jack fruit jam is made and preserved in fridge during the season.  It is quite a hectic job to make this as it will splash around all over when you are making in bulk.  Still the effort is work as the jam is very delicious.  The same can be served with adai, as a bread spread and can make kheer (pradhaman ), elai appam etc.  out of it. Jackfruit kheer or chakka pradhaman is a famous payasam of Kerala.

Here I am giving you a recipe of very very small quantity

JACKFRUIT SEED SUBZI

Jackfruit is liked by everyone.  We can make various dishes out of jackfruit. I have already posted kathal-kofta-curry The chips made out of this is also very tasty to  munch with a cup of tea or coffee.  See the post  jack fruit seed chips.  We can fry the seeds, make kheer, subzi etc.    Here I am presenting the subzi recipe for you.