AMLA PICKLE IS DELICIOUS TO EAT

AMLA PICKLE IS DELICIOUS TO EAT

Amla pickle is delicious food supplement. It is the most potent source of natural vitamin C known to humanity. It is rich in pectin also. Its daily intake as fresh or processed form decreases serum cholesterol, prevents indigestion, controls acidity, liver disorders, premature graying and hair loss, improves eyesight and purifies blood. The vitamin C in amla is not easily destroyed by heat or light, and is easily assimilated by the body.

Amla or Indian gooseberry is a rejuvenate herb, it nourishes all the body tissues and accelerates the cell regeneration process. It is useful for liver, lungs, brain, and skin and is wonderful tonic for the eyes. It is excellent for strengthening the roots of hair and maintains its colour and luster. It is beneficial for the digestive process and helps the body to absorb iron, calcium and other nutrients from foods more efficiently. It also helps balance stomach acid. It is useful regulating elimination and supporting the urinary tract. Amla is the supplement of choice for athletes because it is reported to boost protein metabolism, and helps build lean body mass. Because it helps enhance metabolism, it is also good for weight management. Being bitter in taste people avoid eating amla. Amla can easily be consumed as pickle. You can prepare it within two hours only. The method is described underneath:
Ingredients:
Amla – 1Kg
Salt - 250 Gms
Haldi – 50 Gms
Saunf ( fennel seeds) – 60 Gms
Jeera ( cumin seeds) – 60 Gms
Methi danna ( fenugreek seeds) 50 Gms
Red chilli Powder – 30 -50 Gms
Clean and wash the amlas. Boil them in water for 5 minutesm (or put in microwave to heat at medium or 6-7 power level for about 5 minutes and take them out when cooked). Remove from water. Keep aside on a clean cloth for an hour. Deseed the amlas and cut into four or half pieces. Heat oil. Turn off the gas. Add all the masalas and salt. Add the amla pieces. Cook for 5 minutes, stirring all while so that all pieces are well laced with masala mixture. Cool fill in a glass container. Put some additional salt on the top which shall act as preservative. The pickle is ready for use from the next day.