Category: Rejuvenating food

Categories
Healthy food Rejuvenating food Winter tonic food

(47) Chavanprash

Ingredients:

  • 1kg Amla.
  • 1 kg Sugar or Jeggary or 500 gms Jeggary and 500 gms date’s pulp.
  • Spice powder.
  • 1cup Basil leaves.
  • 1 cup ghee.

Ingredients for spice powder:

  • 2 Bay leaves(tej patta).
  • 2 inches Cinnamon Stick (Dalchini)
  • 20 gms. Dry Ginger powder (Sunth).
  • 20 gms. Bamboo silica( Vanshlochan).
  • 20 gms. Long peppers ( Pipri).
  • 10 gms. Naag kesar.
  • 10 gms. Nutmeg (Jaiphal).
  • 15 pcs. Green cardamom ( Choti elaichi).
  • 10 gms. Black pepper ( kalamiri)
  • 10 gms. Cloves (lavang).
  • 10 gms. Brahmin powder.
  • 2tbsp. Cumin( jeera)
  • 2 tbsp. Fennel( Saunf).
  • 10 gms. Shatavari powder.
  • 10 gms. Punarnava powder.
  • 10 gms Ashvagandha powder.

All dry ingredients you will get either from grocery shop or from Ayurvedic store.

Method:

  1. Make a smooth paste of Basil leaves and keep aside.All dry ingredients except which are in powder form, grind it into fine powder. Sieves all dry ingredients and keep aside.
  2. Wash and wipe good quality Amlas .
  3. Keep all Amlas in pressure cooker and pour 2 cups of water in it.
  4. Cooks up to 3 whistles.
  5. Pressure releases ,open cooker and strain water from the cooker. Preserve this water for making Amla squash ( sharbat)
  6. Deseed them and make pulp in mixture.
  7. Melt ghee in thick deep sauce pan on slow flame and mix amla pulp and Basil pulp .Stir continuously for 2-3 mins.on high flame.
  8. Add Sugar or finely chopped Jeggary or mixture of jaggery and date’s pulp and mix thoroughly .
  9. On high flame ,stir continuously for 10 mins.
  10. Add spice Powder and continue stir for 5 more mins. on slow flame.
  11. Chavanprash is ready now.
  12. Improve your immunity by having one teaspoon of chavanprash every morning with hot plain milk, masala milk or turmeric milk
Categories
Healthy food Quick Cooking Tips Rejuvenating food

(35) Amla Murabba

Ingredients:

  • 1 kg. Amla.
  • 1 kg. Sugar or 1 kg finely chopped Jeggary.
  • 15-20 Saffron strands.
  • 5-7 Cloves.
  • 5-7 Cinnamon sticks ½ inches long.
  • ½ tsp. Cardamom powder.

Methods

  1. Wash and wipe good quality Amlas .
  2. Keep all Amlas in pressure cooker and pour 2 cups of water in it.
  3. Cooks up to 3 whistles
  4. Pressure releases ,open cooker and strain water from the cooker. Preserve this water for making Amla squash.
  5. Deseed them and mash with potato masher throughly. Remove hard visible fibers from the pulp.
  6. In thick deep sauce pan mix pulp and sugar throughly.
  7. On high flame ,stir continuously for 10 mins.
  8. Turn flame slow and add cardamom powder, cloves and cinnamon sticks. Crush saffron strands with finger and thumb and add in pulp.
  9. Stir continuously for 5 more min. on slow flame.
  10. Turn off the flame and Amla Murabba is ready.
  11. Bottled murabba once it cools completely.
  12. You can store upto one year and enjoy with your food, bread, bhakhri, paratha, roti or as a medicine ,one tbsp. twice a day .

Amla is super food and rejuvenates  your body.

Categories
cold drink Rejuvenating food

(22) Aam Ras

Mango pulp

serves:4 175 ml/ bowl

Ingredients

6 ripe Kesar Mangoes. 1.5 kg. (approx)

Generally Kesar variety is best for making Mango pulp but you can also use Alphanso or any other variety. As we get 105 different varieties of Mangoes in India.

Method:

1) Wash and wipe ripe mangoes

2) On the clean kitchen platform roll each mango gently but firmly so that pulp inside  becomes soft squeezable and lump free.

3) After rolling all the mangoes on a flat surface, pinch stalk of fruit and squeeze out all the pulp throughly . Squeeze and clean the pulp from the seed and under surface of the skin throughly. Keep these seeds and skins of the squeezed mangoes in clean bowl for making mango soup.

4) Strain the pulp with the help of soup strainer.

5) Enjoy chilled mango pulp with bepadi rotli, fulka roti, puri, paratha ,kulcha,bhakhri,chilla or as you want.

6) For making mango pulp more healthier add 1/2 tsp. hot ghee,1/2tsp.ginger pd. Ghee helps in assimilation of fat soluble vitamins A,D,E,K and ginger pd help in digestion. You can also add salt to taste.

7) Many other recipes you can make from Mango pulp like Aam ras Bundi,Aam ras Mohanthal, Aam ras papads, Aam ras icecreams, Milkshakes and smoothy ,Jams and Jellies and many more.

Aam ras

List of my other recipes