Guest guest Posted December 5, 2006 Report Share Posted December 5, 2006 Good that you started with only four amala. The receipe for Amala wine was given at the recent message: http://health.ayurveda/message/8224 The receipe given here does not use any preservative and hence fungus growth occured. When you opened daily for stirring, fungus could grow as little air slipped in daily. The gallic acid in amala creates an ideal environment in the presence of jaggery for yeast/fungus growth. If you wish to make wine, stirring should be done without opening the container. If stirring is not needed, the container can be earthen, and put it underground with covering by mud seal. IN this way, many ayurvedic medicines are prepared. There names end as arishta or aasava. Sugar is a good preservative, but most jams made commercially add citric acid as preservative. When tribals prepare country liquor, they use jaggery, but then they add some amonium chloride etc too. If one uses jaggery, then container should be sealed for 3-4 weeks, no opening. It is not wine, but Indians make amala murabba, which is the real tonic. Using amala as appetiser is too much underutilization of its real power. Instead make amala murabba. In the case of Amala murabba, one needs to keep the jar in sunlight 10 am to 4 pm to use sunlight UV rays as preservatives. Compare the receipe for making similar syrup/jam of rose petals given by this author at message: http://health.ayurveda/message/2516 See this receipe for Amala murabba: http://www.bawarchi.com/cookbook/jam1.html The only difference author would suggest to this receipe is drop citric acid as preservative, and let murabba be in glass jar, and keep glass jar in sunlight 10 am to 4 pm as recommended for Gulkand in message 2516. This then will be a complete chemical free amla murabba.Shelf life of murabba can be made more than a year, if making sugar syrup (step No. 7) is dropped and sugar syrup is allowed to form by action of sunlight alone. You can reduce the sugar quantity in that case, but all the while amala must dip inside syrup. Smarter moms add coarsely pounded black pepper, cinnamon, cloves, cardamom to amala murabba. It then becomes so much tasty, that children like to take it daily with Chapati. And despite sugar, it wont cause worms! Ayurvedic jams made from herbs are termed avalehas and many are there which act fast and take care of chronic problems such as IBS, Asthma, Dyscentry, pregnancy vomits, debilities by chronic diseases, fevers etc. With industry now stepping into kitchen also, the arts of making squashes, pickles, jams etc is being forgotten and we have to swallow chemical soups! ayurveda, parvathi vishnubhatla <parvathiprasadv wrote: The procedure that I read said, amlas and jaggery should be kept in an airtight dry container (maybe glass), layer after layer for 22 days. The syrup thus obtained is amla wine. It can be taken about an ounce diluted before food. Pineapple wine also can be prepared this way. > > I just followed that procedure. Instead of glass, I used tupperwear airtight container. Since it is my first experiment, I have taken four amlas and one layer of jaggery, just covering those four. Once daily, I used to stir it with a dry spoon. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 5, 2006 Report Share Posted December 5, 2006 Thank you for the information. With great patience, you have elaborated the recipes and uses. regards parvathi Shirish Bhate <shirishbhate > wrote: Good that you started with only four amala. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.