Wednesday, February 20, 2013

Amla juice



 This is my Mom's recipe. She makes Amla juice every summer and stores the concentrated Amla juice for a long time in the refrigerator and makes the guests happy in summer with this healthy and refreshing drink.

Ingredients:
Amla - 500gms
(I have used frozen amla)
Ginger grated- 2 tbsp
Lemon juice- 1/2 cup
Sugar- 1 cup

Method:
Boil the amla until soft (You can also pressure cook). Let it cool down. Now it's easy to remove the seeds. In a mixer grind cooked amla pieces and grated ginger. In a pan make sugar syrup. Add the ground amla and ginger. Add lemon juice and bring it to boil. This is the concentrated amla juice. You can store it in a refrigerator. This will stay good for at least 2 months in the fridge. Take 2-3 tbs of this concentrate, add water and amla juice is ready to enjoy.

P.S. Before serving the juice try adding honey and a dash of cayenne pepper.



Friday, February 1, 2013

Averakai Akki tari Uppittu




'Uppittu' is a traditional Karnataka breakfast item. Usually, you use uppit rava/bansi rava to make it. But when there is Averekai season during December-January Akki tari averekai uppittu is a speciality and tastes divine.

Ingredients:
1 cup Rice rava
(I usually use Swad/Deep Idly rava)
1 cup Avarekai/surti papdi lilva
3-4 tbsp shredded fresh coconut
Salt to taste
Sugar- 1tsp
Lemon juice- 1tsp
Cilantro chopped- 1 tbsp
Water- 3 cups

For seasoning: 
Oil- 3-4 tbsp
Mustard seeds-1 tsp
Jeera-1 tsp
Hing- a pinch
Green chillies- 5-6
Ginger grated- 1 tsp
Black peppercorn grounded- 1/2 tsp
Curry leaves- 5-6
Urad dal- 1tsp
Chana dal- 1tsp
Red chilli- 2-3

Method:
Pressure cook avarekai/surti papdi lilva (4-5 whistles). Keep it aside.
Roast the rice rava with a drop of ghee until golden color or until you get a nice aroma. Keep it aside.
Take a pan with a thick bottom, add oil and add the seasoning ingredients one by one- mustard seeds,jeera,urad dal,chana dal,red chilli, green chillies,ginger, black peppercorns, hing, curry leaf.
Now add the boiled averekai/surti papdi lilva to the seasonings. Add water and bring it to boil. Add coconut gratings, salt and sugar.
Now slowly add the roasted rice rava to the water and keep on stirring. Cover it with a lid and it has to cook for 15-20 mins on low heat. After it is cooked well add lemon juice and cilantro chopped. Mix well and serve it with a dollop of ghee. You can also serve curd and pickle on the side.



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