Amla coriander raita/ Nellikaai pachadi/ Indian gooseberry coriander raita

 Amla coriander raita/ Nellikaai pachadi/ Indian gooseberry coriander raita 

Amla is a great body coolent and a good source of anti-oxidants. It is also fully loaded with Vitamin-C but when it is cooked, boiled or fried it looses some. Consumption of amla builds immunity, boosts appetite, helps in improving body's resistance and has many more benefits. 

Amla raita is a simple, quick, yummy and healthy recipe. This is a perfect recipe for keeping one cool during summers. This humble dish is prepared by boiling amla. Then deep frying till golden. Then fried amla is grinded with coconut powder, coriander leaves, spices and then mixed with curd.

Quick tip -

1. Adjust spices according to taste.

2. Pressure cook amla for 2 whistles or boil it for 5 minutes. Let it cool.

3. Grate and deep fry amla till golden.

4. Adjust the thickness of the curd according to your preference.

5. Quantity of coriander leaves can be increased according to your preference.

6. Add water for grinding according to the requirement. 

Ingredients -

500 grams curd

1 tsp raita masala

For grinding - 

4 amla/ Indian gooseberry boiled and sliced

2 tbsp coconut powder

1/2 cup coriander leaves

1/2 cup mint leaves

2 green chilli

To taste black salt

1/2 tsp cumin seed

1/4 cup + 2 tbsp + 3 tbsp water

For tempering -

1/2 tsp cooking oil

1/2 tsp mustard seeds 

Method - 

1. Deep fry boiled and sliced (discard seeds) amla till golden. Let it cool down completely.

2. In a mixer jar add fried amla slices, coconut, green chilli, coriander leaves, mint leaves, black salt, cumin seeds and 1/4 cup + 2 tbsp water. 

3. Grind it to a smooth paste.

4. Whisk curd till smooth. 

5. Add the grounded amla coconut paste and 3 tbsp water. Mix well. 

6. Add raita masala and mix. 

7. Heat oil in a pan. Add mustard seeds, green chilli and let it splutter. Switch off the flame. Let it cool a bit.

8. Pour it over raita and mix. 

9. Amla raita is ready. Transfer to a serving bowl.

10. Serve with rice, biryani or can be eaten as a side dish.

Cook, Click & Post before you have a toast!

Amla raita

 Amla raita/ Nellikai Thayir Pachadi/ Indian gooseberry raita 

Amla raita is a simple, quick, yummy and healthy recipe. This is a perfect recipe for keeping one cool during summers. This humble dish is prepared by boiling and grating amla. Then deep frying till golden. Then friend amla is combined with coconut powder, spices and then mixed with curd.

.

Quick tip -

1. Adjust spices according to taste.

2. Pressure cook amla for 2 whistles or boil it for 5 minutes. Let it cool.

3. Grate and deep fry amla till golden.

Ingredients -

1/2 cup curd

2 amla/ Indian gooseberry boiled and grated

To taste salt

1/2 tsp raita masala

1/2 tsp cumin seed powder

2 tbsp coriander leaves chopped 

For tempering -

1/2 tsp cooking oil

1/2 tsp mustard seeds

1 tbsp coconut powder 

Method - 

1. Deep fry boiled and grated amla till golden. Let it cool down completely.

2. Heat oil in a pan. Add mustard seeds and let it splutter. Add coconut powder and fry on slow flame till golden. Stir continuously. Switch off the flame. Let it cool down.

3. Whisk curd till smooth. Add salt, cumin seed powder and raita masala.

4. Add fried amla and coconut mixture. Mix well.

5. Add coriander leaves and mix.

6. Amla raita is ready.

7. Transfer to a serving bowl. Serve with rice, biryani or can be eaten as a side dish.

Cook, Click & Post before you have a toast!

Amla palak sabzi/ Nellikai palak sabzi/ Amla spinach sabzi

Amla palak sabzi/ Nellikai palak sabzi/ Amla spinach sabzi 

Amla palak sabzi is a power packed healthy, lip smacking, spicy and tangy dish. Amla is a rich source of Vitamin C and Calcium. Amla palak sabzi is prepared using boiled amla, mixed with palak and flavoured spices.

.

Quick recipe tip -

1. Adjust spices according to taste.

2. Boil amla in rolling boiled water for 5-6 minutes. Or pressure cook on high flame for 2-3 whistles.

3. Chop palak/ spinach finely. 

Ingredients -

6 amla

2 cup spinach/ palak finely chopped

3 tbsp + 2 tbsp mustard oil

1/2 tsp cumin seeds

1 tsp garlic minced

1 tsp ginger grated

1 green chilli

1 onion chopped

1/2 cup tomato puree

To taste salt

1/2 tsp red chilli powder

1/4 tsp turmeric powder

1/2 tsp coriander powder

1/2 tsp sesame seeds

1/2 tsp garam masala 

Method -

1. Boil amla for 3-4 whistles on high flame. Deseed and cut boiled amla in pieces.

2. Heat 3 tbsp oil in a wok. Add amla pieces and fry on high till caramelized. Take it out on a plate and keep aside.

3. Heat 2 tbsp mustard oil in a wok. Add cumin seeds, ginger, green chilli, garlic. Saute till golden. Add onion and fry till golden.

4. Add tomato puree and mix well on slow flame. Add salt, red chilli powder, turmeric powder, coriander powder and mix well on slow flame.

5. Cook on slow flame stirring in between till tomato puree is properly cooked.

6. Add finely chopped spinach. Mix well. Cover and cook on slow flame for 5-10 minutes. Stir in between.

7. Open the lid add garam masala and mix well. Cook for 2 minutes.

8. Add caramelized amla pieces to spinach mix. Mix well on slow flame.

9. Cover and cook for 2-3 minute on slow flame. Keep mixing in between. Switch off the flame.

10. Add 1/2 tsp sesame seeds and mix well. 

11. Amla palak sabzi is ready. Transfer to a serving plate and serve hot as a side dish.

Method with step photos -

1. Boil amla for 3-4 whistles on high flame.

2. Deseed and cut boiled amla in pieces.

3. Heat 3 tbsp oil in a wok. Add amla pieces and fry on high till caramelized. Take it out on a plate and keep aside.

4. Heat 2 tbsp mustard oil in a wok. Add cumin seeds, ginger, green chilli, garlic. Saute till golden. Add onion and fry till golden.

5. Add tomato puree and mix well on slow flame. Add salt, red chilli powder, turmeric powder, coriander powder and mix well on slow flame.

6. Cook on slow flame stirring in between till tomato puree is properly cooked.

7. Add finely chopped spinach. Mix well.

8. Cover and cook on slow flame for 5-10 minutes. Stir in between.

9. Open the lid add garam masala and mix well. Cook for 2 minutes.

10. Add caramelized amla pieces to spinach mix. Mix well on slow flame.

11. Cover and cook for 2-3 minute on slow flame. Keep mixing in between. Switch off the flame.

12. Add 1/2 tsp sesame seeds and mix well. 

13. Amla palak sabzi is ready. Transfer to a serving plate and serve hot as a side dish.

Cook, Click & Post before you have a toast!