Sunday, September 25, 2011

Amla Squash

I'd stocked up on a bit of fresh Amla, and was wondering what to do with it..
So I took 1/4 kg of Amla, pressure cooked it. Deseeded, blended it and kept it aside.
Then took equal quantity of Jaggery, and dissolved it in water over the flame. Once dissolved, I strained it, cos jaggery generally has some dirt particles.
Mixed the jaggery water and amla paste, and added to it jeera power and kala namak powder and cooked on slow flame till thick.
Excellent, healthy and cooling squash, that can be refridgerated and used diluted as a refreshing drink!