Amla (Indian Gooseberry) Beet Mouth Freshner
Superfood Indian Gooseberry or as we call Amla, always attracted me by its looks and qualities though never liked its bitter taste.
Seeing the countless health benefits of it, I wanted to include this somehow in my daily diet but it was not very easy.
At times, I got readymade amla extract also but then again wasn’t very regular in consuming it as the bitterness persisted in it too.
Once in a while, added it in soups, juices, gravies or coriander chutney but it was only occasional.
Have also tried its murabba but again, honestly speaking, it was more of a compromise rather than willingly having it.
I wondered how to make it a regular part of my food preparations.
One day, I stumbled upon a very tasty mouth freshner at my sister in law Archana Aggarwal’s place. Couldn’t believe when came to know that it was dried gooseberry with some spices in it. It was so tasty. Not at all bitter.
Not only me, but my hubby and sons also liked it very much.
Incidentally, after few days only, I got to eat another beautiful version of it made by my friend Renu Goel.
Beautiful….yes… because of its lovely fuschia colour. It was the same gooseberry but with some beet added to it.
Beetroot is added in very small quantity. Just 1 beetroot in 2 kgs of Gooseberries. Beetroot imparts lovely pink colour.
In case you don’t wish to add beetroot for whatever reason, then my suggestion is that you dry it in the refrigerator. It works absolutely well though takes a longer time in drying up.
Besides the benefits of gooseberry and beetroot, this mouth freshner is a very good digestive also it has rock salt, carom seeds and asafoetida in it…. all things good for digestion.
Having it daily, any time of the day or especially after meals can work wonders.
Its quick and easy to make but the only requirement is that it should be dried properly. No moisture at all.
Once dried properly, you can keep it for months.
Drying time depends on the intensity of sunlight, from 2 days to 10 days.
Normally when dried, food items lose most of vitamin C present in them, but gooseberry is an exception to this rule as it contains certain substances that protect the vitamin from being destroyed.
Another important thing is to toss it every now n then. Even a single strand which doesn’t get the touch of your hands gets spoiled. Hence handle it with love and care to reap its benefits.
So, let’s go ahead and see how to make this easy, beautiful, nutritious mouth freshner.
Preparation time: 15 minutes
Drying time: 2 to 10 days
250 Gms Gooseberry ( Amla),
1 Tbsp Beetroot, grated
1 tsp Salt
1 tsp Rock salt
1 tsp Carom seeds ( Ajwain)
1/2 tsp Asafoetida (Heeng)
- Mix all the above ingredients, that is grated gooseberries, grated beetroot and all the spices.
2. Spread it on a wide tray or plate.
3. Cover with a mesh and let it dry in sunlight.
4. Till dried completely, toss it every day in the morning/evening. This is very important, as even a single strand when not tossed turns black. So be very careful and don’t skip this important tip.
5. In the absence of sunlight, you can dry it under fan also. But keep tossing.
6. Once dried properly, store it in an airtight container and consume it daily preferably.
1. You can vary the quantity of spices as per your taste buds.
2. Add beetroot little at a time. If added too much, nothing happens except that the colour may get too dark.
3. You can add a little bit of sugar also to the mixture, just 1 tsp.
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