Recipes

Traditional Amla Candy

04 Jan

About the Recipe

Even kids who don’t like Amla murabba cheerfully eat Amla candy. Amla is rich in vitamin C and many other minerals. The amla candies are simple to spread and set thanks to Oddy Ecobake. Also, there is no need for additional cleanup.

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Ingredients



  • Amla - 500 gm & Sugar - 400 gm
  • Salt - 3 tsp & Ginger - 2 inches
  • Butter - 2 tbsp & Corn flour - 1 tsp
  • Water - 2 tbsp, Lemon - 1 & Oddy Ecobake

Directions

 

  • Take amlas and wash them thoroughly with water. Steam the amlas in a perforated vessel kept on a kadai with boiling water. Once the amlas are cooked well, deseed them and chop them into small pieces. Transfer the amla pieces to a mixer jar.
  • Grind the amlas along with salt, grated ginger, and half a cup of sugar. Transfer the paste to a pan. Add sugar to the pan and cook them well. Once the sugar and amla have combined well, add corn slurry to the amla mixture and give them a good mix.
  • Add 1 tablespoon of butter to the mixture and stir until it starts leaving the pan. Apply some butter to Oddy Ecobake and transfer the amla paste to it. Spread the amla paste and set it as shown. Sprinkle powdered sugar on the amla candy and cut into small pieces.

Recipe Images

 

MEENU GUPTA
Recipe by

Meenu Gupta

Meenu Gupta Kitchen is an Indian Food Channel that showcases the best Indian vegetarian recipes that can be cooked with ingredients easily available at home.

About the Recipe

Navratri Special Dhokla for Vrat. Dhokla is a popular and traditional Indian recipe originating from Gujarat. One of the key issues that people face when steaming dhokla is that it gets stuck to the pan. When we take it out, the shape gets broken. Ecobake helps in getting the perfect dhokla shape without any greasing and no need for cleaning afterward.

Watch recipe video

Ingredients

  • For Premix : 2-1/2 cups or 500 grams - Varai/Samo/Bhagar
  • For Premix: 150 grams or 1 cup sabudanna/sago
  • For Dhokla: 2 cups premix & 1/2 whisked cup curd, red chilli powder
  • water as required to make a smooth batter
  • 1/4 tsp sugar, 1/2 tsp green chilli paste & 1/4 tsp eno

Directions

  • In a bowl take the Bhagar and Sabudanna and mix roughly. Then pour it in a mixer grinder for fine powder. Store the powder in dry and clean glass jar for future use. If kept in a fridge it will last for 5-6 months. if kept outside the fridge, it will last for one week.
  • For dhokla batter, in a bowl take 2 cups of the premix powder, add one cup whisked curd. Add water gradually as per requirement for a smooth batter. After mixing, leave it covered for 30 minutes.
  • After 30 minutes, give it a quick mix in a mixer grinder. This will give a good runny consistency.
  • Now to make a small batch of dhokla, take 2 tbsp of grinded premix batter and add salt as per taste, 1/4 tsp sugar, 1/2 tsp green chilli paste. Give it a good mix.
  • Now in a baking tray, line with it Oddy Ecobake papers. It is easy and convenient to use for baking, cooking or steaming. So just before you pour in the batter, add 1/4 tsp eno powder and 1/4 tsp water and give a good mix to activate the eco.
  • In the meantime, put the water for boil for placing the dhokla batter for steaming. Now pour the batter in the tray and pat the base to settle the batter equally. Sprinkle little red chilli powder on the batter.
  • Place the dhokla batter tray on the water. Cover it and let it steam for 10-15 minutes. After 12 minutes, check with a toothpick. If the toothpick comes clean, then dholkla is ready to be served.

Recipe Images

Chef
Recipe by

Sapanas Kitchen Marathi

Sapna Bhandare is a housewife who loves trying out delicious cooking recipes along with new and traditional dishes in the right way and with the right amount and has a unique flavor on her Marathi channel.

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