Yoga and Total Health — January 2018

YOGA AND TOTAL HEALTH • January 2018^23

Ingredients

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attvik Ahara

S Minati Shah

The fact that Amla (Emblic myrobalans or Phylanthus emblica) equals vitamin

C is common knowledge. Nigantoo says using it prolongs youthfulness. The fruit

retains its anti-scorbutic property in fresh or dry form for long time. In its dry form,

if refrigerated, its vitamins are reduced by 20%, while at room temperature they

are reduced by 60%. The true benefit of Amla can be experienced by its regular

use. This is the season for it. Big and ripe fruits should be used. A tasty and easy

recipe to prepare Amla is given below where the taste of the fruit is retained and is

not overpowered by salt or sweet taste.

Amla Chatni - Cooking Time - 17 minutes

100 grams Amla

50 grams of jaggery

1/2 tsp ground cumin

1 clove

1 small piece of cinnamon

1/2 tsp oil

salt to taste

Pressure cook Amla for one whistle.

Remove seeds and grind it in a mixer. Keep aside.

Heat oil in a pan, add clove and cinnamon. Once it splutters, add jaggery.

When the jaggery melts, add Amla pulp and salt. Mix well.

Add cumin powder and mix well. Liquid part is absorbed in a few hours resulting

in jam-like consistency.

This can be stored at room temperature for 10-15 days.

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YOGA AND TOTAL HEALTH • January 2018^23