Rose and cardamom infused hot chocolate recipe-A decadent and delicious hot chocolate recipe made using milk that is infused with beautiful roses and cardamoms, complementing perfectly the flavours of rich chocolates.
This creamy mushroom soup is a heart warming delicious soup for all the mushroom lovers.
Black eyed peas curry (Lobia curry) recipe-Creamy black eyed peas curry slowly simmered in onion tomato paste and rich Indian spices.
Aloo gobi matar (Cauliflower potato and peas) easy traybake recipe – A simple and healthier baked version of aloo gobi masala recipe . It has the lovely texture and all the flavours of the traditional punjabi aloo gobi recipe.
A long road trip and holidays with kids can be made easy and fun for the complete family by just planning a bit ahead , and not stressing if things don’t go as planned.
Beautiful Scottish highlands – Onich, Fort Williams, and Glen Etive Drive- What all we explored , where we travelled and how we spent our 4 day holiday in Scottish highlands visiting beautiful little towns and exploring Neptune’s staircase, Nevis range mountain gondola, Steall falls, and Glencoe.
Arbi (Taro ) fries or chips recipe is a super simple , healthy taro root snack recipe for both kids and grown ups . It is a great alternative to potato fries , wedges or potato chips. Made using just one ingredient -arbi (taro root) and a few basic spices this is quick to cook, delicious , filling vegan and a gluten free snack or a side dish.
Bhindi Masala/ Okra masala recipe is a light , savoury, spicy and crispy bhindi recipe cooked in mustard oil, without tomatoes/ginger or garlic. The only main ingredient you need is bhindi or okra and with optional onions and few dry spices. It is coated in chickpea flour / besan to make it deliciously crispy.
Rose and cardamom infused hot chocolate recipe-A decadent and delicious hot chocolate recipe made using milk that is infused with beautiful roses and cardamoms, complementing perfectly the flavours of rich chocolates.
A luxuriously tempting and delicious, winter favourite Indian dessert- gajrela or Gajar ka halwa recipe made using fresh seasonal carrots slowly simmered in creamy rich milk.
Quick tuna tacos with creamy mayonnaise dressing- Warm tacos with pan seared tuna ,onions and peppers, topped with crunchy salad, a drizzle of lovely mayonnaise dressing and a squeeze of sriracha.
Super simple chocolate discs recipe- Indulge yourself in these easy, lush and delicious homemade chocolates sprinkled with nuts and fruits .Perfect on their own, or get cozy and just toss these in hot milk for a perfect cup of creamy, luscious hot chocolate.
Sarson ka saag recipe- A classic punjabi winter dish , traditionally made using a mix of sarson (mustard greens), spinach and bathua. The mix of the leaves is cooked slowly , blended and tempered in a luscious mix of ghee/ white butter and spices to make this rich , lush , cozy winter delicacy. It is traditionally served with a side of Makki ki roti ( Maize flour bread), radishes and green chillies, and of course if you love a glass of lassi to go with it.. who can say no to it ?
Gooseberry Pickle/ Amla pickle recipe – My instant amla ka achar or pickle recipe, which is ready in minutes. This does not require any steaming or boiling of amlas / gooseberries . It is super tasty and needs minimum time , effort and ingredients.
My obsession for gooseberries is making me try so many varieties of food using gooseberries. I tried gooseberry candies last year, and they turned out really nice. I still have some stocked in the fridge.
At that time i could only get the british gooseberries and not the Indian ones. I was still on the lookout for the indian gooseberries, and i finally managed to get some from my local Asian store last week.
Indian goose berry holds a special place in Ayurveda. All parts of gooseberry are considered to have innumerable medicinal value. Also known as Amla or amalaki , is a rejuvenating superfood.
According to Ayurveda, regular consumption of amla balances all three doshas of the body- Vata, Pitta and Kapha.
It is a common remedy in Indian households and widely used in Ayurvedic treatments.
Indian gooseberry/ Amla is a powerhouse of nutrients – polyphenols, vitamin C, vitamin A, calcium, magnesium and iron.
It has an incredible list of health benefits such as slowing down the ageing process, increasing immunity, balancing stomach acid, fortifying the liver, improves eyesight, aids weight loss, improves digestion, controlling hair fall, reducing dandruff and supporting the heart.
It is a very good idea to include Amla in your daily diet.
There are a number of ways it can be added to your diet.As amla is really really tart, and sour, you cannot have it as is.
You can have it in the form of dried candied amla, or as murabba (candied amla in sugar syrup), Amla tea, amla powder, amla chutney or as pickle.
In india , gooseberry pickle is a staple side with indian street foods, and adds so much taste to any dish like chana bhatura, poori aloo, poori chana, and even kulcha chana.
It is tangy, sour and spicy in taste and is rich in vitamin B12 and vitamin C.
You can cook and store this pickle in a glass jar in refrigerator, for 3-4 days.
If you want to keep this longer add more oil so that the gooseberries are all dipped in oil, this helps is stay fresh for longer.
I prefer the less oil version. As this recipe takes just around 10 minutes to cook, I cook this pickle in small batches, and make more fresh pickle once the first batch is finished.
Make sure to use tart, fresh and firm gooseberries to make the pickle, so that it tastes perfect.
This amla ka achar recipe is very quick and simple to cook.
You need minimum time and ingredients to make this recipe.
You need fresh amla (gooseberries), mustard oil, hing (asafoetida powder), methre (fenugreek seeds), salt, red chilli powder and turmeric powder to cook this pickle.
I made this pickle using 8-10 gooseberries, and the quantities for rest of the ingredients are as per that. If you use more or less gooseberries, you can alter the quantities of the ingredients according to the number of gooseberries you are using.
Heat mustard oil to its smoking point.
Turn off the heat and let it get back to the frying temperature.
Add hing (asafoetida powder) and fenugreek seeds.
Stir and cook for 2-3 minutes till the fenugreek seeds turn little brown. Add washed and dried gooseberries.Mix well.
Add salt, chilli powder and turmeric powder. Mix, and cover the pan.
Cook on slow heat for 10-15 minutes, till the gooseberries get tender and start splitting.
Cool it and store in a sterilised glass jar.
Pair it with your meals everyday for that perfect zest and added dose of vitamin C.
If you try this recipe, please rate it by clicking the stars below. And don’t forget to like , share the recipe and tag us on Instagram or Facebook using #frombowltosoul if you like the recipe.
Please Comment below for any queries, suggestions and ideas .I would love to hear from you.
Check out another chutney recipe on my blog- mango chutney
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