Amla Chutney / Nellikkai Thokku Recipe

Amla chutney or thokku is a versatile dish, which can be served with parathas, chapathis, curd rice or can be mixed with steam cooked rice. This amla thokku has a shelf-life upto 3 weeks with refrigeration.

Recipe Video in Youtube Shorts on Vidyascooking Youtube Channel

Ingredients:

6 Amlas Grated 

8 Green Chilies Coarse Ground

1 Tsp Urad Dal (Black Gram Dal)

1 Tsp Mustard Seeds

1/4 Tsp Turmeric Powder

1 Tsp Chilly Flakes Optional 

1/4 Tsp Asafoetida

1/4 Cup Oil 

Salt as per taste

Prep:

Wash the amla well and wipe it. Using a cheese grater, grate the amla and reserve.

Remove the stems from green chilies. Rinse in water twice. Pat the green chilies with a towel. Add the chillies to a mixerjar and grind to form a coarse paste and reserve.

Method:

Heat a wok on medium flame with oil.

Add the mustard seeds and split blackgram dal to the oil allow it to splutter. 

Next add grated amla, coarse ground chilly paste, turmeric powder, asafoetida, and salt stir well and fry.

Check for salt and spice content add it if needed. I normally add 1 tsp chilly flakes.

Stir and fry the amla on medium flame for 5 to 10 minutes or until the color of the amla changes to golden brown.

Remove the amla thokku from flame allow it to cool down and bottle it.

This thokku stores well upto 3 weeks in a airtight bottle.

Amla, also known as Indian gooseberry, offers a wide range of health benefits, including boosting immunity, supporting heart health, improving digestion, and promoting skin and hair health. It's a rich source of vitamin C and antioxidants, making it a valuable addition to a healthy diet. 

Here's a more detailed look at the benefits:

1. Boosting Immunity: Amla is exceptionally high in vitamin C, a powerful antioxidant that supports immune function. This can help the body fight off infections and illnesses. 

2. Supporting Heart Health: Amla may help lower cholesterol levels, reduce inflammation, and improve blood flow, all of which are beneficial for heart health. 

3. Improving Digestion: Amla contains dietary fiber, which can help regulate bowel movements and prevent constipation. It also stimulates digestive enzymes, aiding in the efficient breakdown of food. 

4. Promoting Skin Health: The high vitamin C content in amla stimulates collagen production, which can improve skin elasticity and reduce the appearance of wrinkles and fine lines. Amla may also help reduce blemishes and even out skin tone. 

5. Enhancing Hair Health: Amla is often used in hair care products to strengthen hair, reduce hair loss, and improve scalp health. It can also help prevent premature greying and promote hair growth. 

6. Other Potential Benefits:

Blood Sugar Regulation:

Amla may help regulate blood sugar levels, which could be beneficial for individuals with diabetes. 

Liver Support:

Studies suggest amla may have hepatoprotective properties, potentially protecting the liver from damage. 

Brain Function:

Some research indicates that amla may help improve memory and reduce stress hormones. 

Weight Management:

Amla juice may aid in weight loss by boosting metabolism and improving digestion. 

Carrot and Cucumber Pickle for Shawarma

This pickle is perfect for shawarma or grilled chicken and we can store it upto 2 weeks in the fridge.

Carrot and Cucumber Pickle Recipe is Posted on Youtube English and Tamil Channels 😊😊

Ingredients:
1 Cup Carrots
1 Cup Cucumber
1/2 Cup Green Chilies
1/2 Cup White Vinegar
1/2 Cup Sugar
3 Tbsp Powder Salt
1 Tsp Pepper corns
1 Tsp Fennel 
1 1/2 Cups Water
Glass or Ceramic Container

Prep:
Peel the carrots wash and pat dry.

Chop the carrots into finger length sticks.

Wash and chop the cucumber into ginger length sticks, we can remove the seeds or pickle it with seeds as per choice.

Was the chilies and drain it on a towel and reserve.

Method:
In a sauce pan add water, sugar, salt, fennel and pepper place on medium flame and bring to rapid boil.

Once the salt and sugar melts, remove the pickle juice from flame allow it to cool down.

Transfer the chopped veggies in a glass jar.

Measure and add vinegar to the pickle juice and stir well.

Add the pickle juice to the veggies and seal the glass jar with lid.

Allow the veggies to pickle for 3 to 4 days in the fridge and use.

We can store this pickle in the fridge for 2 weeks.

Southindian Mango Pachadi Recipe

I love to pair this mango pachadi with many dishes its sweet, sour and spicy, a perfect condiment for southindian meals, biryani or chapathi. 

Subscribe to me on Youtube English and Tamil Channels for more videos posted regularly 😊

Totapuri or Killimukku literally translates as parrots beak. This mango has a origin from florida in early 1900's demand for the the special aroma and mango pulp increased hence this cash crop reached India, as tropical indian weather is perfect to cultivate in mass. This mango is used in many fruit juices, pickles, cosmetics and in medicine. I have used semi ripe totapuri mango for this recipe.

Ingredients:
250 Grams Totapuri Mango (Chopped into cubes)
1/2 Cup Jaggery or Raw Cane Sugar (Jaggery must be powdered before use)
1 Tbsp Chilly Powder
1/2 Tsp Turmeric Powder
1/2 Tbsp Coriander Powder
1/4 Tsp Asafoetida
1 Medium Onion (Peeled, washed and sliced)
4 Green Chilies (Slit in the middle)
4 Sprigs Curry Leaves
1 Tsp Mustard Seeds
1/2 Tsp Cumin Seeds
1 Tsp Split Black Gram Dhal
3 Tbsp Oil
1 Cup Water
Salt as per taste...

Method:
Wash, wipe and chop the mango into medium bite size cubes.

Crush the jaggery using a mortar and pestle. Add the jaggery pieces to a coffee blender and keep pulsing to form a fine powder.

Make sure the mixer jar is not warm while pulsing the jaggery, the jaggery might melt and stick to the mixer jar.

Heat a wok with 3 tbsp oil we can use sesame or peanut oil. Once the oil reaches temperature add the mustard seeds, cumin seeds and split black gram dhal allow the mustard to splutter and all the ingredients to fry.

Once the mustard stops spluttering add the sliced onion, slit chilies and curry leaves fry the onion till it turns light brown in color.

Add the chilly powder, turmeric, asafoetida and coriander powder to the browning onions fry for a minute.

Add the cubed mango to the masala fry for a minute. Add a cup of water and salt as per taste, cover allow the mango to cook on medium flame till the pulp of the mango cooks.

Once the mango has cooked add the jaggery stir and allow excess moisture to reduce. The mango pachadi should form a thick gravy like in 5 minutes after adding jaggery.

Check for salt in the pachadi before removing from flame. Once the thick gravy has formed in the pachadi remove from flame and serve hot or cold...Enjoy 😉

Jhatpat Hari Mirch Aachar/ Green Chilly Pickle/ Pachai Milagai Orugai

Green Chilly Pickle with chicken biryani is my favorite combo😋 I'm always in search of a good pickle recipe and came across similar green chilly pickle served during Rajasthani food festival at Howard Johnson😏 

They were so kind to send me the recipe when requested. However there are few alterations from the original Howard Johnson recipe😀 This is much more simplified version and easy to prepare, this pickle will store only for 2 weeks, I recommend preparing in small batches😉

Subscribe to me on Youtube English and Tamil for regular updates...😏

Ingredients:

200 Grams Green Chilies (Serrano or Jalapeño) 

2 Tbsp Mustard Seeds

1 Tbsp Fennel

1 Tbsp Nigella Seeds/Onion seeds

1 Tbsp Turmeric Powder

2 Tbsp Jaljeera Powder

3 Tbsp Vinegar,

1/4 Cup Mustard Oil + 2 Tbsp Sunflower Oil

1/2 Tbsp Asafoetida

Salt as per taste.

Tips:

Select chilies which do not have black or white spots on them. 

Make sure the chilly is green in color and has the stem while purchasing.

Try using Jalapeño chilies for this recipe. These chilies are meaty, unique in flavor and taste.

Make sure to store pickle in a glass container or glass bottle.

This pickle will store only for 2 week if placed in fridge.

Prep Up:

Wash the chilies twice.

Add chilies to a colander allow excess water to drain.

Using a cotton or muslin cloth pat the chilies dry.

Spread the chilies on a plate allow to air dry.

Remove the stems and chop the chilies into small pieces and reserve.

Method:

Heat a fry pan on medium flame. Start dry roasting the mustard, nigella seeds and fennel seeds on medium flame.

Allow the mustard to splutter and settle. Remove from pan and allow to cool completely.

Add the spices to a mortar and pestle grind to form a coarse powder reserve.

Heat a wok on medium flame add mustard oil and sunflower oil allow the oils to smoke.

Once the oil reaches to smoky point add asafoetida allow to splutter and settle.

Add chilies stir and fry for a minute.

Add turmeric and jaljeera powder stir and fry for a minute.

Add salt stir and fry.

Switch off the flame add vinegar mix well allow to cool completely. Transfer the pickle to a glass bottle and use as needed...Enjoy 😊

Article Posted on Deccan Chronical Newspaper 

https://www.pressreader.com/india/deccan-chronicle/20241230/282703347716607

Jalapeno Pickle

 Jalapeños are a pod type of Capsicum used for many Mexican and Spanish recipes best to preserve pickled  tasty jalapenos pickles adds wonderful flavor to sandwich and other traditional mexican foods.

Jalapenos can be found in various super markets in Bangalore...I would recommend namdharis for fresh jalapenos available year round.

Ingredients:
200 Grams Jalapenos
4 Tbsp Coarse Salt
450 ML Vinegar
We also need 2 to 3 Sterilized bottles

Method:

• Wash the Jalapenos and pat dry with a clean cloth.
• Spread the chili on a dry cloth or plate allow to air dry.

• Cut the chili into coins.

• Fill the chili in to clean sterile bottles.
• Make sure you make few extra bottles of  pickle they make wonderful gifts for friends.

• Fill the top with salt.
• Add vinegar and close the lid place in a dark place for 3weeks. best served after 3 months...:)

Tomato Pickle

Mom is an expert when it comes to preparing pickles at home. She always had her ways to create and make things easy...normally when ever preparing tomato pickle its a task on its own chopping sun-drying and so on we absolutely need to defecate time and efforts for this pickle cutting short half the time and preparing this pickle in just fraction of time is something superb...

Ingredients:

2 Kilo Tomatoes  

6 Tbsp Chilly Powder

1 Tbsp Turmeric Powder 

1 Cup Vegetable Oil

1 Medium Lime Size Tamarind 

3 Tbsp Mustard Seeds

1/2 Tsp Fenugreek Seeds 

1/4 Tsp Asafoetida

2 Tbsp Salt

1/4 Tsp Citric acid (if needed)

1/4 Cup Vinegar (if needed)

Lets Prepare:

1. Try to use super ripe tomatoes for this recipe blanch & deseed the tomato if possible how ever i was unable to either blanch or deseed. chop into small cubes.
2. Heat a heavy bottom pot or try and use a nonstick heavy bottom pot tip in the tomato cover and allow the tomato to wilt down a bit for 10 mins try to keep stirring constantly 
3. In a small pot add 1/2 cup of water bring to a boil and add the tamarind and cook till tamarind goes into a mush for 15 mins remove from flame and allow to cool before extracting pulp. once cooled squeeze the tamarind to extract pulp strain in a tea strainer and reserve. you can also use 2 tbsp of ready to use tamarind pulp which is available in the market.
4. Heat a fry pan and toast the 1tbsp of mustard seeds try to toast the seeds well on low flame once the mustard seeds stops popping reserve in a plate and allow to cool in the same fry pan add the fenugreek seeds fry well and reserve in the same plate and allow to cool before preparing a powder. in a coffee blender add the toasted seeds and prepare a powder and set aside.
5. Constantly keep stirring the tomatoes the moisture from the tomato should completely evaporate in 1 hour time now add the tamarind pulp, chilly powder & turmeric powder mix well and allow to cook till everything has gone dry in 1 1/2 hour.
6. Heat a fry pan add oil and heat well add the 2 tbsp of mustard seeds and 1/4 tsp of asafoetida and fry well tip the hot oil mixture in the tomato mix well and fry the tomato ensure the moisture has completely evaporated from the tomato while frying. add 1tbsp mustard and fenugreek powder mix well and fry for another 10 more mins till the oil surfaces on the top switch off the stove allow the pickle to cool completely before you bottle. serve the super duper pickle with curd rice, lime rice or sambar rice...Enjoy...:) 

Suggestions:

• While tempering for pickle you can fry garlic and curry leafs and add to the pickle.
• citric acid and vinegar can be used to preserve the pickle. add vinegar or citric acid once the pickle has cooled completely.
• Try to blanch peel and deseed the tomato before you prepare this recipe.

I've also done a video demo watch and enjoy...