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Yay! Here’s a mouth-watering recipe that just reached me through email! Edita (Nivedita Krishna), my dear bloggie-friend, has always been a source of encouragement in my personal blogs and here she is now sendin me the first email recipe m posting here… so without further blah blah .. i ll post her email and recipe here… over to Edita’s kitchen with an innovative Amla (Goose Berry) Rice with Peas!

as always you’ve got a great blog. this one mostly keeps my mouth watering.
I’ve attached one of my recipes here with the pictures as well. I hope you’ll put it up on your blog. It will be a real honour 🙂


Amla (Goose Berry) Rice Recipe
Gooseberries (Nellikai in Tamil or Amla in Hindi) hold a repository of Vitamin C. The health benefit of consuming the fruit is well known and extensive. And yet when my mother in law popped some in my bag telling me to cook it, I was at a loss of ideas. However, one morning, when I had to come up with a quick fix lunch to pack for my husband, this is what I conjured up – a tangy healthy recipe:

Quantity : Serves 2
Cooking time: 20 minutes

Rice (cooked) – 2 cups
Gooseberries – around 6 to 7
Fresh green peas – ½ cup
Onion – 1 medium sized finely chopped
Mustard Seeds – ½ tspn
Green Chilli – 1 or 2 finely chopped
Ginger – finely grated: ½ tspn
Red Chilly powder – 1 pinch
Turmeric powder – 1 pinch
Asafoetida – 1 pinch
Coriander f- or garnishing
Cooking oil – 2 tspns
Salt to taste

Grate the goose berries and keep aside. The seeds can be thrown away.
In a shallow frying pan, heat some oil, add the mustard seeds and let it splutter.
Then add the green chillies, ginger and onions.
Fry the onions until transparent, add salt, turmeric, red chilly powder and asafoetida.
Then add the fresh green peas and sauté. Sprinkle a little water, and cover, to let the peas cook. Be careful to not add too much water. Cook on low flame for about five minutes.
Transfer into a wise vessel. mix in the grated goose berries well.
Now add the cooked rice and mix until fully coated, garnish with chopped coriander leaves.
Serve hot with onion raitha or dal fry.

Thanks a lot Edita! You made my day… Oh did i forget to mention that she is newly married too?! So i guess we can hope for more contributions from her :)…

and y’all start sendin me email recipes like this.. it is so much fun! You can actually google and see your recipe in the first two pages now, how cool is that?

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