Prabha Ki Rasoi - Recipes in Hindi and English

🥄 Homemade Amla Pickle Recipe A traditional, tangy, and immune-boosting Indian gooseberry pickle Ingredients : Amla - 500 gm Mustard Oil - 1 cup Hing (Asafoetida) - 1 tsp Fenugreek seeds - 1 tsp Salt - 3 tbsp Turmeric powder - 2 tsp Red Chilli powder - 1 tsp Yellow mustard seeds (coarsely grounded) - 3 tsp  Fennel seed powder - 2 tsp Method : 🧼 1. Clean and Prep the Amla Wash the amlas (Indian gooseberries) thoroughly in clean water to remove dirt or impurities. 💨 2. Steam the Amlas Pour ½ litre water into a deep saucepan and bring it to a boil. Place the amlas in a colander or steamer basket that fits over the saucepan. Once the water starts boiling, place the colander over the saucepan and cover it with a lid . Steam the amlas for 5–7 minutes until they become slightly soft. ❄️ 3. Cool and Dry the Amlas Remove the steamed amlas onto a plate and allow them to cool completely . Cut each amla and remove the seeds . Spread the amla pieces on a c...

Amla Ki Launji | Indian Gooseberry Pickle Ingredients: Indian Gooseberry (Amla) - 250 gm Green Chillies - 4 Ginger - 1" piece Jaggery / Sugar - 3 tbsp  Red Chilli Powder - 1/2 tsp Turmeric powder - 1/2 tsp Salt - 1 tsp Cooking Oil - 2 tbsp Fenugreek seeds - 1/2 tsp Fennel seeds - 1 tsp Hing (asafoetida) - 1/4 tsp Method: 1. Take water in a vessel  2.  Wash and put the gooseberries in a colander 3. Once water boils, place the colander with gooseberries over the vessel and cover it 4. Cook for 8 minutes on high flame 5. Take out the gooseberries from the colander and let them cool 6. Remove the seeds from the gooseberries and separate the segments 7. Chop ginger in long slices and green chillies in big pieces 8. Heat oil in a pan and add fenugreek seeds, hing and fennel seeds 9. When it starts crackling add amla, ginger and green chillies 10. Saute for few minutes on low flame 11. Add salt, turmeric powder, chilli powder,...

Amla Mirch ki Achari Subzi Ingredients: Indian Gooseberry (Amla) - 250 gm Green Chilly - 50 gm Mustard Oil - 2 tbsp Turmeric Powder - 1/2 tsp Red Chilli Powder - 1/2 tsp Coriander powder - 1 tsp Jaggery / Sugar - 1 tsp Salt - 1 tsp Cumin seeds -  1/2 tsp Fenugreek seeds (Methidana) -  1/2 tsp Fennel seeds (saunf) - 1 tsp Hing (Asafoetida) - 1/4 tsp Pickle masala from mango or chilli pickle (optional) - 2 tsp Method: 1. Wash amla and put in the pressure cooker with 1 glass of water 2. Pressure cook for 1 whistle on medium heat 3. Drain amla from the water. (water can be used in any daal or curry) 4. Separate the wedges of the amla and remove the seed 5. Wash green chillies and trim the stem and chop to make big pieces 6. Heat oil in a pan and add cumin seeds, fenugreek seeds, fennel seeds and hing 7. When seeds start crackling add green chillies and saute for few seconds 8. Now add turmeric powder, amla, red chilli powder, cor...