|The tiny gooseberries are rich sources of vitamin C. These sour fruits are abundantly available during the winter months. They can lend themselves to a variety of tingling recipes which will not only make you salivate for more but also help you fight your dreadful cold. It is also found useful in overcoming constipation and piles to some extent.
Ingredients: Gooseberry 250 grams, salt 50 grams, red chilli powder 50 grams, powdered mustard 25 grams, turmeric 25 gram, powdered fenugreek 25 grams, Gingili oil 250 grams.
Method: Wash the gooseberries thoroughly and let them dry completely. Take a large vessel and add oil. Pour all the ingredients except the gooseberries into the oil and stir well. If you like the flavour of garlic, you could add about ten freshly peeled cloves of garlic to the mixture. Add the gooseberries into the thick gravy and transfer the contents into an air tight bottle or porcelain jar. It will be ready to use after a week. Stir well before use.
Ingredients: gooseberries 250 grams, salt 50 grams, red chilli powder 50 grams, turmeric 25 gram, roasted fenugreek powder 25 grams, asafoetida 1 pinch, mustard 1heaped teaspoon, cooking oil 150 grams.
Method: Cut out the gooseberries on all sides away from the seeds. (Do not throw away the seeds with little bits of fruit sticking on them, you can use them to make rasam following the recipe.) Heat two tablespoons of oil in a pan and add the mustard and asafoetida till they spatter. Add 2 tbsp of oil and cut gooseberries, turmeric and salt to the pan and constantly stir the mixture till it cooks well. Add the rest of the oil, red chilli powder along with roasted fenugreek powder. Transfer the pickle to an air tight container. Use in three days.
Ingredients: Gooseberries 100 grams, moong dal 2 tablespoons, ginger and green Chilli paste 2 teaspoons, medium sized tomatoes 2, turmeric ½ teaspoon, mustard ½ teaspoon, cooking oil ½ teaspoon, asafoetida 1 pinch, curry leaves, salt 1 teaspoon.
Method: Add half litre of water to a vessel along with the turmeric, ginger and chilli paste, salt and the cut tomatoes and bring the mixture to a boil. Pressure cook the gooseberries and the moong dal in 2 cups water.
Mash the gooseberries and dal, de-seed the gooseberries and add the mash to the simmering rasam. Once the mixture comes to a boil, season with mustard and curry leaves.
Ingredients: Small gooseberries 250 grams, chopped ginger 10 grams, sugar 500 grams, salt ½ teaspoon.
Method: Add one litre of water to a pan and bring it to a boil. Add sugar and salt to the water and make sugar syrup.
Add the chopped ginger and gooseberries to the sugar syrup and allow the mixture to simmer for as long as ten minutes.
Transfer the contents into an air tight bottle or container. The jam is ready. You can store it in the refrigerator and enjoy it with bread, roti or chapati.