Amloki Dal (Amla / Gooseberry Lentil Curry - Bong style)

 

           Here is a simple no-frills dal cooked in a Bengali style. It has a tempering of just some mustard seeds and dry red chilies for a smoky flavor. Add a tsp. of ghee to the end product to enhance the taste. It is a great comfort food and tastes absolutely great with hot steamed rice, papad or some aloo bhaja (fried potatoes) as an accompaniment. So check out the step by step pictorial recipe to prepare this amazing regional recipe.

           

          It is no secret that Amloki (Gooseberries / Amla) has a very wide range of benefits. To name a few, they are a very rich source of vitamin C, fibre, iron and zinc. They are equally good for our hair / scalp, heart, controls blood sugar and is also good for our stomach. 

• 1/3 cup masoor dal (red lentil), soaked for 30 minutes
• 3-4 amlas (gooseberries), chopped
• 1/2 tsp. turmeric powder
• 1 tbsp. mustard oil
• 1/2 tsp. mustard seeds
• 2 dry red chilies, broken
• salt to taste
• 1 tsp. ghee

          

           Pressure cook the dal in 1 & 1/2 cups water for 3-4 whistles. Give it a whisk.

           Add turmeric powder and the chopped amlas and again pressure cook for a further 2 whistles. Mix everything well.

          Heat oil in a pan and temper with the red chilies and mustard seeds. Allow it to splutter. 

          Now add the boiled dal, 1/2 cup water and salt. Simmer for 3-4 minutes on a low to medium flame. 

          When done, add the ghee and serve with hot steamed rice and some papad / fried potatoes for a great comfort meal. 

Pressure cook the dal in 1 & 1/2 cups water for 3-4 whistles. Give it a whisk.

Add turmeric powder and the chopped amlas and again pressure cook for a further 2 whistles. 

                   Mix everything well.

Heat oil in a pan & temper with the red chilies & mustard seeds. Allow it to splutter. 

Add the boiled dal, 1/2 cup & salt. Simmer for 3-4 minutes on a low to medium flame. 

                   When done, add the ghee and give it a stir. 

Serve with hot steamed rice & some papad / fried potatoes for a great comfort meal. 

Black Grapes & Gooseberry Rasam

           Experimented with a new combination of black grapes and gooseberry to make this amazing rasam. It turned out real lip smacking with a slight hint of sweetness and tanginess mixed together. You can go easy in the use of pepper to make it equally spicy too. Well, you can relish it with plain steamed rice for a great comfort meal or can enjoy as a piping hot soup, especially during a cold winter night.  

• 8-10 black grapes, pureed
• 2-3 tbsp. gooseberry puree
• 1 tbsp. ghee / oil 
• 1/2 tsp. mustard seeds 
• 1 sprig curry leaves 
• 1/4 tsp. asafoetida
• salt to taste 
• 1 tsp. cumin seeds 
• 1/2 tsp. whole peppercorns 
• 2-3 garlic
• 2 cups water
• 1-2 green chilies, slit (opt)
• 1 tsp. coriander leaves, chopped

          Grind the cumin seeds, peppercorns, garlic and some water into a smooth paste. 

          Heat ghee / oil in a pan and temper with mustard seeds. After it stops spluttering, add the curry leaves and asafoetida. Sauté for a few seconds. 

          Add the ground paste and sauté till the oil separates. Add water, pureed grapes, pureed gooseberries, salt and green chilies. Bring it to a boil. Simmer for 2-3 minutes. 

          Switch off the flame and garnish with coriander leaves. Enjoy with plain steamed rice or as a soup. 

Amla (Gooseberry) Rasam

          Amla (Gooseberry) has amazing health benefits. It has the highest content of vitamin C, fibre, iron and zinc. They are equally good for our hair / scalp, heart, controls blood sugar and is also good for the tummy. Hence it is recommended in our daily diet. 

          So let me share a simple rasam (soup) that I made out of some amla. It can be enjoyed as a piping hot soup during winter, as an appetizer or as a side dish with steamed rice. So check out the step by step pictorial recipe to prepare it.

          Rasam with hot steamed rice and accompanied with some papad / chips is the best comfort food that anybody will vouch for. 

          And if it is made with the super nutritious and healthy amla, then there is nothing like it. I am a total fan of rasam of any type. 

          It is light, tangy and a little spicy, coming from the peppercorns. So do give it a try and relish it piping hot as a soup during winter. 

• 1/2 cup amla (gooseberry) paste
• 1 tsp. cumin seeds
• 1/4 tsp. whole peppercorns
• 2-3 garlic cloves 
• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• pinch of asafoetida
• 1 dry red chili 
• 1 sprig curry leaves
• 1/2 tsp. turmeric powder
• salt to taste 
• 2-3 cups water
• 1 tsp. coriander leaves, chopped

          Grind cumin seeds, peppercorns and garlic along with some water into a smooth paste. Keep aside. 

          Heat oil in a pan and temper with mustard seeds, dry red chili, asafoetida and curry leaves. Sauté for a few seconds. 

          Add the cumin paste and turmeric powder. Sauté till the oil separates. 

          Add the amla paste, salt and 2 cups water. Bring it to boil and simmer for 4-5 minutes on a low flame.

          Switch off the flame and garnish with coriander leaves. Serve as a side dish with rice or enjoy as a soup / appetizer.

                      Heat oil & & temper with mustard seeds, dry red chili, asafoetida &
                      curry leaves. Sauté for a few seconds. 

                        Add cumin paste & turmeric powder. Sauté till the oil separates. 

                       Add the amla paste,

                      ...... salt & 2 cups water. Simmer for 4-5 minutes on a low flame.

                      Garnish with coriander leaves. Serve with rice or enjoy as a soup 
                      / appetizer.

Amla (Gooseberry) Chutney

           Amla has amazing benefits. It has the highest content of vitamin C and can be had in various forms. Here is my version of a chutney which goes very well with dosa, pongal, upma, paratha, etc. It can also be mixed with rice and had along with papad or chips.

          So it is advisable to include Amla, which is healthy and nutritious, in our daily diet. To preserve it, increase the quantity of oil and then store in an air-tight container in the refrigerator for a week. So check out the step by step pictorial recipe to prepare it

• 6-7 amla (gooseberry), boiled
• 3 tbsp. oil
• 2 dry red chilies
• 10-12 peppercorns
• 1 tsp. cumin seeds
• 2 tbsp. coriander seeds
• 1/2 tsp. fenugreek seeds
• 2 tbsp. fresh grated coconut
• 1 onion, chopped
• 1" ginger, chopped
• 2-3 garlic cloves, chopped
• handful of coriander leaves along with the roots
• 1-2 green chilies (opt)
• 2 tbsp. roasted peanuts
• 1 tsp. mustard seeds
• 1/4 tsp. asafoetida
• salt to taste
• 1 sprig curry leaves
• 1 tsp. urad dal
• curry leaves, chopped amla & fresh chilies to garnish (opt)

         Heat 1 tbsp. oil in a pan and sauté the coriander seeds, cumin seeds, pepper, red chilies, fenugreek for a few seconds on low flame till you get a nice aroma.

         Add the sesame seeds and sauté for a few seconds more and add the coconut. Fry till lightly browned. Keep aside to cool and grind into a powder.

         Heat 1 tbsp. oil in a pan and sauté the onion, ginger and garlic till light brown in colour. Switch off the flame. Add the coriander leaves, roasted peanuts and green chilies. Add a little water and grind into a paste. Keep aside.

          Grind the boiled amla too, adding a little water into a paste. In a bowl, mix together the onion paste, amla paste and the dry spice mix along with salt to taste.

          Heat the remaining oil in a pan and temper with mustard seeds. After it stops spluttering, add the asafoetida, turmeric powder, urad dal and curry leaves, followed by the amla paste.

          Sauté on low flame for 2-3 minutes till the moisture dries up. Serve, garnished with curry leaves, chopped amla and chilies.
           

                          Heat 1 tbsp. oil & sauté coriander seeds, cumin seeds, pepper, red 
                          chili & fenugreek seeds for a few seconds till you get a nice aroma.

                                  Add sesame seeds, followed by the .....

                                 coconut. Sauté till light brown. Cool and ......

                                 grind into a powder. Keep aside.

                                  Heat oil & sauté onion, ginger & garlic till light brown.

                          Switch off the flame. Add coriander leaves, green chilies & peanuts.
                              

                                 Grind into a paste & keep aside.

                              Boil the amla (gooseberries) or pressure cook for 1-2 whistles.....

                                 And grind into a paste.

                               Mix together amla & onion paste along with powdered spice.

                                 Heat oil & temper with mustard seeds.

                          Add curry leaves, asafoetida & urad dal. Sauté for a few seconds.

                            Add prepared paste & sauté on low flame till moisture dries up.

                               Serve, garnished with curry leaves, chilies & chopped amla.