Oct 7, 2011


Nellikai or Amla are a good source of vitamin c in them. Its said that have a amla everyday buids your immunity. Its a great nourishment to your hair, skin , health.

Nellikai/Amla - 20 Big ones
Til oil - 20ml
Kadugu/ Sarso - 1tbs
Methi/Vendhayam - 1/2tsp
Methi dry powder - 1/4tsp
Vellam/Jaggery - 1 small pc
Red Chilli Powder - 2tbs
Turmeric powder - 1tbs
Asafatida - 1/2 tsp
Red Chilly - 2-3
Salt - 1 1/2tbs

1. Wash the nellikai or amla cut them length wise along the lines and de-seed them.
2. In a pan add the til oil and heat well. Add the mustard seeds curry leaves and dry red chillies.
3. Once they splutter add the asafatida.
4. Now add the amla on to them and saute well.
5. Add turmeric and chilly powder on to them.
6. Saute and add salt to them.
7. Saute them and allow them to cook a bit in the oil.
8. Add the jaggery to it and keep stirring so that it doesn't catch down on to the pan.
9. Saute well add the methi powder and mix well for a minute.
Off the flame and cool it and store it in a glass bottle and keep it in a cool dry place.

Do not have this pickle at night as it might cause cold.
Use only big amla's and not the small ones.


American sweet corn - 3
Cauliflower - 50gms
Green Capsicum - 1
Green chilly -1
Red onions - 3
Toamtoes - 2
Lemon -1
Turmeric powder - 1tsp
Kashmiri chilly powder - 1tbs
Jeera powder - 1/2 tbs
Garam Masala - 2tps
Jeera seeds - 1/2 tps
Toamto sauce - 2tbs
Salt to taste
Oilve oil  - 2tbs
Water - 250ml

1. Chop up the onions, tomatoes, capsicum finely.
2. Cut the green chillies in slanting state.
3. Cut the cauliflower into florets
4. Scrap the corn and take out the seeds of them seperately.
5. In a pan add olive oil. Once it gets heated up add jeera seeds to it.
6. Once they splutter add onions and saute till they get transparent.
7. Once they get transparent add the capsicum and tomatoes and saute them till they turn soft.
8. Add the green chillies to it.
9. After the mixture gets sauted and semi fried up add the dry masalas and salt to it.
10. Add cauliflower and corn seeds on to them and mix well.
11. Pour water to it and leave it to boil.
12. Once the water evaporates completely add the tomato sauce saute again.
11. Switch off the fire and squeeze lemon on top of it.

Serve hot with Chapattis, breads, nan, rice.. It can be taken as a whole meal by it self.