amla chutny

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

ingredients

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

procedure

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.

churan for flatulence

sometimes in winters we eat a lot of heavy fatty food or when a raw food diet is being followed,flatulence is common, which may lead to stomach ache or diarrhea later...........there are some churans or powder preparations which cure flatulence immediately........i keep them handy all the time...or if it is not ready, all the ingredients are found in the kitchen itself, so it can be powdered as n when needed.............

dry ginger or sonth, ajwain and kala namak , all in equal proportions....powdered fine, can be kept in an airtight jar for 2-3 months..
take 1 tsp with luke warm water when required

the home remedies i am using these days

after all these amla preparations i thought of sharing the other things which i am using in this winter season to keep the coughs n colds and those aches n pains in control.

actually there are two of these preparations which are a must in my household and i get good feedback from whoever i suggest these to............one is the haldi, methi, sonth powder which is very good for joint pains and the other is the haldi wala dudh which cures cough n cold of children as well as adults.................

haldi- methi- sonth powder

ingredients

haldi or turmeric dried rhizomes[sabut haldi]
sonth or dried ginger rhizomes
methi seeds



all these ingredients are needed in equal quantity............if a person is suffering with haemorrhoids, the quantity of sonth can be reduced to half.

all the ingredients have to be cleaned, dried in sun or in microwave on low power and then ground in a mixie separately so as to make a fine powder......then mix it together and sieve to get a fine powder......keep this powder in an airtight container..........stays good for 6 months.

this powder has to be taken daily first thing in the morning with lukewarm water[ 1 tsp]
in acute joint pains, another dose can be taken at bed time and at this time it can be taken with milk............just pour hot milk over 1 tsp powder placed in a cup, add sugar and drink while still hot.

haldi wala dudh

this hot milk drink works very well when you catch your cold in an early stage, ie, when you start wheezing, sneezing and getting that rashy feeling in the thraot.......if you act at this stage and drink a cup of this milk twice or thrice, within a day, the next day will be cold free.......

ingredients

milk one cup
haldi powder 1 tsp
ghee 1 tsp

procedure

boil milk and keep aside

in a smal pan heat ghee n add the haldi powder to it.when haldi powder is fried, immediately add hot milk over it. let it boil again once and add sugar to taste.........mixing hot milk this way homogenises the turmeric with it......and after frying the haldi powder in ghee, all its extract comes to the ghee, which is then emulsified with milk........readily absorbed by the inner mucosa.........and acting fast to cure the inflammation.................try it and tell me........many people thank me for this one.