Showing newest posts with label Berries. Show older posts
Showing newest posts with label Berries. Show older posts

7.3.11

Blueberry Smoothie / Blueberry Milk Shake



Blueberries Chocolate Milk Shake:

Ingredients:

Banana 1 large
Blueberries 1 cup
Cocoa powder 1 teaspoon
Oval-tine 2-4 teaspoons
Milk 2 cups.

Method:

Blend all the above mentioned ingredients together, serve chilled as a breakfast, perfect to kick start the day.

18.9.10

Chocolate Dipped Strawberries:)



Chocolate Dipped Strawberries:

Ingredients:

Strawberries fresh 1 cup
Dark chocolate bar 1 large
Sugar if necessary.

Method:

Melt the dark chocolate and dip the strawberries in it, pop it in your mouth...now tell me, what do you feel?

You know what...the first batch that I made disappeared in few seconds, before I could click them. So, this picture was taken' after scrapping up the berries with left over chocolate!

18.2.09

Cranberry Pickle





Cranberry Pickle:

Like many other berries, cranberries are also rich in antioxidants. Berries are rich in anthocyanins, flavonol glycosides, catechin, citric acid, malic acid and quinic acid.

It is said to have properties to heal Urinary tract infection! Cranberries contain proanthocyanidins! Which could possibly prevent the adhesion of certain bacteria, that are associated with infections to the urinary tract. But research has not confirmed it yet. The anti-adhesion properties from its fatty acids believed to inhibit the bacteria associated with gum disease(Dental plaque) and gastro-intestinal ulcers too. Proanthocyanidin compounds are anti-carcinogenic, they inhibit the growth of tumour producing cells. So cranberries can be considered to have Anti-Cancerous property too.

Besides they are good source for Vitamin A and C! When it comes to Vitamin C, its a water soluble Vitamin...so please ensure that you buff your body constantly. Like drink Vitamin C rich juice every 5 hours...to give a sustained steady flow in your blood stream.

Also they are flavenoids rich(a phenol compound), they are good for one's healthy heart! Instead of depending on a glass of red wine...to clear the clogged arteries, cranberry juice can help!

Ingredients:

Cranberries 1 cup
Sea Salt / Kosher salt
Chili powder
Asafoetida 1/4 spoon
Mustard seeds 1/4 spoon
Curry leaves few
Sesame oil 1/2 cup.

To be Toasted & Powdered:

Coriander seeds 1-2 spoons
Fenugreek seeds 1-2 spoons
Yellow mustard seeds 1-2 spoons
Cumin seeds 1 spoon
Curry leaves few
Dry red chilies 5-7
Asafoetida 1 spoon

Method:

Slit the berries and add sea salt to it. Store them in ceramic jar for few hours.

Heat oil in a wok. Add mustard seeds, asafoetida and curry leaves. Wait till they pop.

Now stir-in, salted berries to it. Fry for couple of minutes....then add chili powder and other pickling spices to it. When it is done and oil shows up on top, remove from heat. Do not leave long...the berries wilt so quickly. I like them to be intact here and there!

Bring down to room temperature and store in a ceramic jar.

Also, before storing in a jar...make sure its dry! Smear a teaspoon full of spirit in the jar(to avoid any bacteria).

19.11.08

Jamun's Salad




Naawal Pazham - Tempered with Spices:

The Botanical name of this tree is Syzygium jambolanum. Commonly known as 'jambolão' in Brazil. We call this as 'Naval pazham' in Tamil and in English-speaking countries they call it as jambolan, sweet olive or java plum. One of my Kenyan friend called it as wild blue berry!

The leaves and pits are more curative in nature than the berries themselves. As mentioned in my other post...about pits, being used for diabetes treatment. It has a property to maintain/lower blood glucose level.....maybe I'll republish it!:)

Well...leaves have been used for centuries by witch doctors for treating microbial infections! Also proved in laboratory results. Its conclusive!!!

Many species have been used in the folk medicine to treat infectious diseases, and some of their anti-microbial activities have been proved. In fact, the anti-microbial activity has been recognized in different species of vegetal families, and this activity is usually due to the presence of secondary metabolites.
The antimicrobial activity of S. jambolanum has been confirmed in vitro by some researchers using bacteria strains.

Today I used the country fruits...these are very small and round in shape(unlike grafted ones...which are oblong, large and high in pulp). Nothing much to talk about the recipe. Just tempered with spices. Thought using bit of oil...will make the fat soluble vitamins available to the body.

Ingredients:

Country Jamuns/ Naagapazham/ Naawal pazham 1 cup
Salt
Turmeric pinch(but I spilled little extra by mistake)
Chili powder 1 spoon
Mustard seeds 1/4 spoon
CUmin 1/4 spoon
Asafoetida 1 pinch
Urad dal 1/4 spoon
Oil few spoons
Curry leaves few.

Method:

Wash and clean berries gently. Set aside in a bowl.

Heat oil and add spices. Let them splutter well. Then run this seasonning over the fruits. Mix well. Chill this for about 2-4 hours...before serving.

9.10.08

Blackberry Juice



Blackberry Juice:

Blackberries, its leaves, roots even bark is said edible here.....and also folk remedy for various ailments. The Native American tribes, used them extensively... it had many other surprising uses! The leaf is more commonly used as a medicinal herb, but the root also has medicinal value. Young edible shoots are harvested in the spring, peeled and used in salads. Delicious Blackberries are edible raw or made into jelly or jam here. The root-bark and the leaves are astringent, depurative, diuretic, tonic and vulnerary. They make an excellent alternative medicine for dysentery, diarrhea, hemorrhoids, and cystitis.

The most astringent part is the root. Orally, they are used to treat sore throats, mouth ulcers and gum inflammations. A decoction of the leaves is useful as a gargle in treating thrush and also makes a good general mouthwash. The presence of large amounts of tannins that give blackberry roots and leaves an astringent effect useful for treating diarrhea are also helpful for soothing sore throats. A medicinal syrup is also made from Blackberry, using the fruit and root bark in honey for a cough remedy.

Berries always facinate me! They are seasonnal.....and any seasonnal fruit/berry for that reason...is there for a reason! Berries are loaded with anti-oxidants....the whole world is crazy about this fact and anti-aging! Planning to fight with your free radical damage...fix berry juice a day! Since they are seasonnal....depend on frozen berries!

Ingredients:

Blackberries 1 cup
Sugar as per taste
Mint few leaves
Sparkling water 2 cups.

Method:

Blend the berries with sugar.

Do not filter...for better benefits.

Add sparkling cold water to voluminise! Garnish with mint or lemon wedge....enjoy!

6.10.08

Nellikkai Oorugai




Nellikkai Instant Pickle:

Gooseberries Pickle. Amla ki Achaar.

Ingredients:

Gooseberries 1 cup crushed
salt
Turmeric powder 1/4 spoon
Freshly ground chili powder 1 spoons
Asafoetida 1/2 spoon
Mustard seeds 1 spoons
Curry leaves few
Sesame oil few spoons.

Method:

Crush these berries. Oh yeah....discard the seeds if you don't like them! Set them aside in a display bowl.

In a pan, heat oil. Add mustard seeds....allow them to pop well.

Then add curry leaves and asafoetida. Fry them for few seconds.

Add salt, turmeric and chili powder to this. Just few seconds....remove them from stove.

Run this over the chopped berries. Mix them well. Thats it....its ready, get eating.

For variation....one can add dash of fenugreek and mustard powder too.

Its easy to fix....simple instant pickle. Well...keep them in a non-reactive bowl! The acid in the berries may react with steal or iron vessels! Using sea salt would be a good idea. They don't give any metallic taste to the pickle!!

9.9.08



Manathakkali Kai Kara-Kuzhambu:

Ingredients:

Manathakkali Berries (fresh 1 cup)
Cricket ball size Tamarind or 1 spoon of thick tamarind paste
Red onion 1 large finely chopped
Garlic 1 large peeled and semi crushed
Tomato 1 large chopped
Jaggery or brown sugar 1 spoon
Salt
Turmeric powder 1/2 spoon
Chili powder 1 spoon
Rice powder 1 spoon
Sesame oil 1 cup
Mustard seeds 1 spoon
Cumin seeds 1 spoon
Fenugreek seeds 1/2 spoon
Chana dal 1/2 spoon
Urad dal 1/2 spoon
Asafoetida 1/2 spoon
Dry red chilies 3-5
Curry leaves few.

Method:

Wash and clean the berries.

In a deep pan, heat few spoons of oil. Add garlic, fry till its raw smell goes off. Further add onions, fry till they turn to golden brown color. Now add tomatoes, fry them till they loose their water content.

Now add salt, turmeric, chili powder, sugar and rice powder. Toss them together.

Add the berries now. Fry them for a while. Maybe till they are kind of fried a little.

Then add tamarind paste and 2 cups of water. Cover and cook over medium flame.

Once the vegetable is done. Run the sesonning on the top. (In a separate pan, heat oil. Add mustard, cumin, asafoetida, fenugreek, chenna dal, urad dal, dry red chilies and curry leaves. Let them pop and splutter well.) Run this seasoning over the gravy.

Serve this along with plain steamed rice. Run a spoon full of ghee over it.....just before serving.



Pacha Sundaikkai Kara-Kuzhambu:

These turkey berries are used in Vatha Kuzhambu(in dry form). I always liked the fresh ones in Kara-Kuzhambu. This is my Mommy's recipe. This simple berry makes the kuzhambu aromatic and tasty. Well...its also good in maintaining blood glucose leavel.

Ingredients:

Turkey Berries (fresh 1 cup)
Cricket ball size Tamarind or 1 spoon of thick tamarind paste
Red onion 1 large finely chopped
Garlic 1 large peeled and semi crushed
Tomato 1 large chopped
Jaggery or brown sugar 1 spoon
Salt
Turmeric powder 1/2 spoon
Chili powder 1 spoon
Rice powder 1 spoon
Sesame oil 1 cup
Mustard seeds 1 spoon
Cumin seeds 1 spoon
Fenugreek seeds 1/2 spoon
Chana dal 1/2 spoon
Urad dal 1/2 spoon
Asafoetida 1/2 spoon
Dry red chilies 3-5
Curry leaves few.

Method:

Wash and clean the berries.

In a deep pan, heat few spoons of oil. Add garlic, fry till its raw smell goes off. Further add onions, fry till they turn to golden brown color. Now add tomatoes, fry them till they loose their water content.

Now add salt, turmeric, chili powder, sugar and rice powder. Toss them together.

Add the berries now. Fry them for a while. Maybe till they are kind of fried a little.

Then add tamarind paste and 2 cups of water. Cover and cook over medium flame.

Once the vegetable is done. Run the sesonning on the top. (In a separate pan, heat oil. Add mustard, cumin, asafoetida, fenugreek, chenna dal, urad dal, dry red chilies and curry leaves. Let them pop and splutter well.) Run this seasoning over the gravy.

Serve this along with plain steamed rice. Run a spoon full of ghee over it.....just before serving.



Sundaikkai Thuvaiyal:

Ingrdients:

Turkey berries 1 cup
Coconut 1 piece - grated
Garlic 5 beads
Green chilies 4
Salt
Turmeric 1 pinch
Oil few spoons.

Method:

In a wok, heat oil. Add all the ingredients and saute them.

Wet-grind it to thick paste.

Serve to go with your rice.



Manathakali Kai Sambar:

Mani-thakkali Kai Sambar. Milagu-Thakkali Kai Sambar. Sukidi Kai Sambar.

From the name itself it explains that these berries are very tiny. Its about the size of pepper. They are green in color and turns to purple when they ripe. Both the greens and these berries are edible. Greens....I already mentioned 'Masiyal' and 'Kuzhambu'. When it comes to berries...they sun dry them and use it in 'Vatha Kuzhambu'. I never practically seen people using fresh berries! Well....instead of going thro' all the hardship of sun-drying and storing them....I thought of fixing sambar and Kuzhambu out of it. So here it goes...

Ingredients:

Manathakkali Vidhai/Kai fresh 1 cup
Green chilies 6 finely chopped
Garlic 2 whole heads peeled & semi crushed
Onions 2 finely chopped
Tomatoes 2 chopped
Thoor dal 2 fistful
Tamarind paste 1/2 spoon
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Asafoetida 1/4 spoon
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Curry leaves few spoons
Oil few spoons.

Method:

Remove the stalk from the berries and wash them. Set aside.

In a wide vessel, boil 2 cups of water. Add salt and pinch of turemric to it. Now add berries, cover and cook for about 7-10 minutes. Or until the berries are tender.

Now remove them from heat and coarsely grind them in earthern pot(if you have one)or use wooden masher....and mash them gently. So that the berries release their fine seeds. Set aside.

Pressure cook thoor dal till tender.

Now heat a skillet. Add few spoons of oil. Start adding chilies, garlic, onions and tomatoes. Fry real good...until fragrant.

Add salt, turmeric, chili powders to it. Followed by ground berry and thoor dal.

Bring this to boil and finaly add tamarind and continue cooking over medium heat for few more minutes.

In a seperate pan, heat oil. Crackle up the seasonning spices and run this over the sambar made.

24.4.08






Sundaikkai Sambar:

Sundakkai is called 'Turkey Berry' in English and its Botanical Name is 'Solanum torvam'. The cooked berry is used as a Vermifuge. The seeds and its skin acts as a roughage to stomach.

Turkey berry is an erect spiny shrub that is also known by prickley solanum, shoo-shoo bush, devil’s fig, wild egg plant, susumba, boo, terongan, tekokak, berenjena cimarrona, berenjena de gallina, berenjena silvestre, tabacón, pendejera, tomatillo, bâtard balengène, zamorette, friega-platos, pea eggplant, makhua phuang....(Source - Wikipedia)

This is my Mommy's recipe. She really makes this in a unique way....we could neither call this sambar/kuzhambu. Kind of in between these two! She says....if you do this like any other regular sambar...the veggie will be really bitter. Maybe she is right! And Mommy also uses mann-chatti(earthern pot to grind)these beriies. Maybe it also contributes in some way to that unique taste.

My brother loves this recipe! When myself and my brother met at India....nearly after 2 and half years. I prepared this dish for him. Mommy was like...how come I figured the method and ingredients....without asking her at any point. I consider myself thats a great compliment!

Ingredients:

Turkey berries few bunch
Green chilies 6 finely chopped
Garlic 2 whole heads peeled & semi crushed
Onions 2 finely chopped
Tomatoes 2 chopped
Thoor dal 2 fistful
Tamarind paste 1/2 spoon
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Asafoetida 1/4 spoon
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Curry leaves few spoons
Oil few spoons.

Method:

Remove the stalk from the berries and wash them. Set aside.

In a wide vessel, boil 2 cups of water. Add salt and pinch of turemric to it. Now add berries, cover and cook for about 7-10 minutes. Or until the berries are tender.

Now remove them from heat and coarsely grind them in earthern pot(if you have one)or use wooden masher....and mash them gently. So that the berries release their fine seeds. Set aside.

Pressure cook thoor dal till tender.

Now heat a skillet. Add few spoons of oil. Start adding chilies, garlic, onions and tomatoes. Fry real good...until fragrant.

Add salt, turmeric, chili powders to it. Followed by ground berry and thoor dal.

Bring this to boil and finaly add tamarind and continue cooking over medium heat for few more minutes.

In a seperate pan, heat oil. Crackle up the seasonning spices and run this over the sambar made.

31.3.08



Nellikkai Rasam:

Goose Berry Rasam. Amla Rasam. Nellikai Rasam.

Botanical name of this tree is Emblica officinalis

I always try to fix some new rasam....since 'rasam' is the comfort food for most of the non-vegetarians like me! Anything that is tangy...I try to make rasam out of it. Well....don't get surprised if I fix strawberry/ raspberry rasam in future!

Always I liked Amla(Nellikkai)! For it unique taste and loads of vitamin C'.

Ingredients:Ingredients:

Indian Goose berries(large ones) 3-6
Garlic 2 whole heads - peeled and semi crushed
Dry red chilies 6-8
Curry leaves few
Salt
Turmeric powder 1/4 spoon
Whole peppercorns 1/4 spoon
Cumin seeds 1/4 spoon
Asafoetida 1/4 spoon
Mustard seeds 1/2 spoon
Freshly ground - pepper powder 1 spoon
Freshly ground cumin powder 1 spoon
Sesame oil few spoons.

Method:

Washa nd clena the whole berries. Now slice their flesh alone. Remove the seed and discard. Blend them to fine puree using very limited water.

Now filter them to have rich berry juice. Set aside.

In a deep iron wok, heat few spoons of oil. Add garlic and dry red chilies.

Then add berry juicee. Add salt, turmeric and rasam powder(pepper+cumin powders) to it. Bring this to boil just once. Remove from heat quickly. Too much of boiling will deplete the vitamins!

Meanwhile....heat a small iron pan. Add oil and wait till its smoky hot. Now add mustard, cumin, whole pepper, asafoetida and curry leaves. Let it pop and splutter well.

Now run this sesonning over the rasam made.

Serve steaming hot along with plain steam cooked rice.

11.3.08



Strawberry Crepes:

Ingredients for Basic Crepes:

Eggs (jumbo eggs) 3
Whole milk 1 and 1/2 cup
All purpose flour 1/2 cup
Salt pinch
Butter 4 cubes - melted.

Ingredients for Filling:

Sugar - granulated 1 cup
Strawberries - hulled n thinly sliced
Heavy whipping cream - a dallop
Confectioners sugar to drizzle.

Method:

Blend all the basic crepe ingredients in a mixie/electric beater. Let it come without any lumps.

Let this sit for 4 hours. The more it rests the crepe comes out real smooth and tender.

In a warm skillet, make a thin crepe and spread them on a sheet.

Now place strawberries in each crepe and fold it. Sprinkle with sugar and decorate with cream.

Refridgerate it.

Run some sugar syrup on top and enjoy as dessert.

16.2.08


Raspberry Milk Shake:

Ingredients:

Fresh Raspberries 1 cup
Farm fresh Milk 4 cups
Sugar as per Taste
Vanilla Ice Cream – 4 heavy scoops(optioanl)
Vanila essence 1/4 spoon
Mint leaves to garnish.

Method:

Wash and clean raspberries..

Bring sugar,vanila essence, berries and heavy milk in a food processor. Blend it till very smooth and foamy. One could also filter to avoid those tiny little raspberry seeds.

Pour this shake in 4 tall glass tumblers. Further add ice cubes. Then add a scoop of vanilla ice cream on the top. Garnish with mint laves.

Serve chilled. Serve with tall straws and long spoons.

14.2.08




Raspberry Pop Sickle:

The Ellagic acid present in Raspberry helps to stall cancer-cell growth! These berries are also packed with vitamin C and are high in fiber, which prevents high cholesterol and heart disease. I like the part of its minute seeds! I never filter my raspberry juice. They help the vitamins to stay longer in the food track and eventually promotes maximum absorption!! Moreover these seeds act as roughage to the tummy! So good for constipation! Besides berries are packed with anti-oxidants....helps to reduce cell-aging!

Ingredients:

Raspberry fresh/frozen 1 cup
Mint leaves - 1 fistful
Lemon juice - from 1 fruit
Lemon zest from 1 fruit
Sugar syrup - 1/4 cup
Short glass 2-4(if u don't have one, use ice cube tray)
Wooden sticks 2-4.

Method:

In a blender, bring all the ingredients to gather(first 5 ingredients) blend them to thick puree.

Now pop it on tray....freeze! Pour into the short glasses, freeze! Hey...stick a wooden stick before freezing it!

Yeah....well done, flip out and serve!

13.9.07







Three Layered Sorbet:

Layered Sorbet.(my way)

Ingredients:

Mangoes 3-4 ripe, pulpy & large
Raspberries 2 cups(fresh/frozen)
Vanilla/butter pecan ice cream 1 cup
Sugar syrup freshly prepared 1-2 cup
3 Glass bowls - 3 different sizes.

Method:

Remove pith and skin the mangoes, puree them. Mix with enough sugar syrup.

Blend raspberries with sugar syrup and set aside aw well.

Now pour this mango puree into the largest bowl(no:1) till the bowl is 3/4 th full.

Now gently immerse the second medium sized bowl(from the back) and push the mango puree to the trim. Freeze this set up.

When they got well freezed. Tap gently and remove the medium sized bowl. I used watm water...to remove tho'.

Now to this mango bowl, gently add raspberry puree too. 3/4 th way, now use smallest bowl/cup. Like the same way. Push till rim. Freeze.

When they are frozen, remove the bowl and fill the area with vanila ice cream.

Freeze them! Then topple upside down, slice and serve chilled.

4.8.07


Raspberry Sorbet:

Ingredients:

Raspberry (fresh/frozen) 1 cup
Sugar 1/4 cup
Mint to garnish.

Method:

Make a sugar syrup. Set aside till it cools down to room temperature.

Make a puree out of berries. Now mix this puree with syrup. Freeze them for 2 hours.

Blend them quickly just before serving. Garnish with mint leaves.

11.6.07


Vatha Kuzhambu:(Version 2)

Vathal Kuzhambu. Sundaikai Vathal Kuzhambu. Kara-Kuzhambu. Dry Turkey Berries in Hot Tamarind Sauce.

Ingredients:

Sundai-kai vathal 3-5 spoons(found in Indian stores)
Cricket ball size tamarind or 1 spoon of thick tamarind paste
Red onion 1 large finely chopped
Garlic 1 large peeled and semi crushed
Tomato 1 large chopped
Jaggery or brown sugar 1 spoon
Salt
Turmeric powder 1/2 spoon
Chili powder 1 spoon
Rice powder 1 spoon
Sesame oil 1 cup
Mustard seeds 1 spoon
Cumin seeds 1 spoon
Fenugreek seeds 1/2 spoon
Chana dal 1/2 spoon
Urad dal 1/2 spoon
Asafoetida 1/2 spoon
Dry red chilies 3-5
Curry leaves

Method:

1. In a pan heat oil and fry the sundaikai vathal for few minutes....till they pop. And set them aside.

2. In a deep pan, heat few spoons of oil. Add garlic, fry till its raw smell goes off. Further add onions, fry till they turn to golden brown color. Now add tomatoes, fry them till they loose their water content.

3. Now add salt, turmeric, chili powder, sugar and rice powder. Blend them together.

4. Later add tamarind paste and 2 cups of water. Cover and cook over medium flame.

5. Once the gravy consolidates...add vathal to it. Allow it to boil once.

6. In a separate pan, heat oil. Add mustard, cumin, asafoetida, fenugreek, chana dal, urad dal, dry red chilies and curry leaves. Let them pop and splutter well. Run this seasoning over the gravy.

Serve this along with plain steamed rice. Run a spoon full of ghee over it.....just before serving.

6.2.07

Strawberry Sorbeth:

Strawberry Sarbeth. Strawberry Juice. Strawberry Sorbet.

Ingredients:

Strawberries 1 cup preferably frozen(fresh or frozen)
Sugar ¾ cup

Method:

Quarter strawberries. (Cut 1 strawberry into 4 pieces)

Heat sugar by adding ¼ cup of water to it. Let it come to syrupy consistency.

Now mix frozen or fresh quartered fruit to this syrup. Leave it in the freezer for 6 hours or until ‘well frozen’.

Variation 1: Thaw to room temperature and serve in a wine goblet.

Variation 2: Now blend this well frozen mixture for few minutes. Serve in a wine goblet.

Serve chilled in between appetizer and main course. Its served for the purpose of cleaning the palate in Mughalai meals. Generally ‘sorbet is served in between the main course and never as dessert. Its perfect thirst quencher, so can be served along with food!

1.2.07




Arai-Nellikkai Saadham:

Amla Rice. Goose-Berries Rice.

Ingredients:

Goose-berries 10 + 5
Ginger 3” inch size – peeled and cut into match-stick size sticks.
Green chilies 6 – cut into thin sticks
Curry leaves 1 cup
Chana dal 4 spoons
Urad dal 4 spoons
Mustard seeds 1 spoon
Cumin seeds 1 spoon
Asafoetida ¼ spoon
Salt
Turmeric powder ¼ spoon
Sesame oil 1 cup

For Rice:

Raw Rice 1 cup
Salt
Oil few spoons.

Method:

For Rice:

Wash and clean rice several times in running water. Maybe till the water runs clear. Strain and drain them.

In a pressure cooker, add this rice along with 2 cups of water. Add salt and few spoons of ghee.

Cook until it is done. Maybe for 3 whistles.

Then spread this cooked rice in a wide tray and allow it to cool. Maybe one can leave under fan. In this fashion one can get white-clean well separated stiff rice.

For Amla Sauce:

Wash and clean goose-berries(preferably aria-nellikkai in Tamil) Then remove its seeds.

Wet-grind 10 of those berries. While thinly chop like sticks….the remaining 5 berries.

In a heavy iron wok, heat oil. Splutter mustard and cumin seeds….one after the other.

Then add chana and urad dal, fry them till golden to reddish color. Then followed by Asafoetida, green chilies, ginger sticks and curry leaves. Fry them real good.

Now stir-in chopped berries and fry till fragrant. Then add wet-ground berry puree to this. Add salt and turmeric powder and fry them till they consolidate and oil shows-up on sides.

Then take this thick ‘Amla Sauce’ and mix with stiff-well separated rice. Mix them thoroughly. Pack them in a narrow vessel and leave for 2-3 hours.

Serve them later. One can fix this for lunch-box. Vitamin-C rich healthy meal.