rickwachh ki sarson wali subzi | colocasia leaf rolls in a mustard based curry - [image: rickwachh ki sarson wali subzi] Rickwachh is a popular pakoda from UP and Bihar made if colocasia (arbi) leaves layered and rolled up together. Th...
Tuesday, January 27, 2009
recently i experimented with a few more recipes of amla chutny and they were superhit......appreciated by everybody.
one of the chutnys i made was using preserved amla , as i have posted earlier,amla preserved with 15% salt is ground with equal amounts of garlic pods and dry whole red chillies......no additional salt is required and the chutny can be kept on room temperature if 2% vinegar is added to it...............it is so tasty you'd want to eat it with each n everything.
the other recipe i tried was when i made rawa idlies for breakfast one day.........since i am on low cal diet i wanted to minimise coconut in the chutny and added a liberal amount of amla to it..........the result was amazing......the chutny vanished within minutes..............and everybody ate amla without even knowing it......see the recipe
amla 5 nos.
coconut 1/8 of a whole nut
green chillies 6
garlic cloves 8
chana daal soaked for 20 minutes 1/2 cup
ginger 1 inch piece
salt to taste
deseed the amla and grind the amla and coconut first in the grinder cuz it is a bit difficult to grind them fine with other ingredients.........add all the other things and make a fine paste and serve with or without a tempering.
for tempering heat 1 tsp of oil with a pinch of hing , 1 tsp of mustard seeds and a red whole chilly and put over the chutny and serve.