Nelli Mojito and food styling practical

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The plain nelli cordial with sugar.

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Scientific name phyllanthus emblica 🙂 nelli in sinhala.

I managed to get a bottle of nelli all the way from sri lanka to dubai and got a luggage weight of 31 kilos.  The officer at the check in counter was very friendly enough and assured the weight was just fine when inquired if I’ve exceeded the maximum weight.

The first thing i did with nelli was just dilute it in water and drank with a bit of added sugar.

Suddenly it clicked to my experimental mind that why not try making a mojito out of this nelli cordial.

So here is how i managed to pull it together.

Its an experiment right?

So i just did a glass for myself.

Ingridients

Half a lemon

2 tablespoons nellisyrup or cordial

Sugar as required

6-8 mint leaves

Water as required

Method

1. Squeeze the lemon in a large glass

2. Add the nelli syrup or cordial

3. Add the mint leaves

4. Pour water

5. mix well and add sugar to taste

6. Refrigerate for 2 hours before serving

 

Nelli is a fruit thats also called as indian gooseberry (confirmed by a fellow blogger ishita g) also called aamla according to Wikipedia.  We sri lankans call it nelli.

In sri lanka we have two varieties and the normal one is commanly use in making pickles, achcharu, nelli syrup or cordial and dosi which according to indian cuisine is knowns as murabbah.

The other type of nelli is medicinal and is recommended for diabetes patients. Its called maranthu nelli and is quiet bitter even it’s cordial is very bitter.

The ways which we have it with a shortnote recipe-

Nelli Achcharu – partially boiled nelli eaten with salt, pepper and chillie.

Nelli thosi – nelli cooked in sugar syrup and soaked in sugar syrup served with its syrup.

Nelli cordial or syrup – the juice extracted from pure nelli diluted in water with sugar and serve cool.

Below is a link on what i found about nelli fruit nd its helath benefits just incase anyone is interested in learning more am not very sure of tha facts but hope googling might work well 🙂

 

http://srilanka-ayurveda-guide.blogspot.ae/2009/05/sri-lankan-herbs-medicinal-power-and.html?m=1

Have a great week ahead.

Mafaza haleem

 

Achcharu, A craving for something salt and spicy

The first time I heard of the achcharu kadey I was so excited and happy as I can enjoy my favourite snack and fruit with peace. Wondering what am talking about? Yes, achcharu is available all over in Sri Lanka for a very nominal price and its so delicious.  The only reason for me to be happy is that now I can eat my favourite achcharu without any confusion.  The achcharu sold in ordinary stalls doesn’t guarantee cleanliness but the achcharu kadey is a part of the good market and sells all items prepared in a clean way and follows the health ministry standards.
All items are served with gloves on and kept closed that’s what makes me enjoy my achcharu peacefully.
Ok now are you impatiently screaming whats achcharu???
It’s just fruits served with some salt and chillie powder. Sometimes a bit of pepper powder makes it more spicy. Mangoes, wood apple, star fruit, gooseberry, nelli and pomelo are some fruits used to make achcharu.
It has been a favourite amongst Sri Lanka’s and I remember the joy of having an achcharu day in school and the days we enjoyed achcharu after school and during the interval at our school canteen.

I was waiting for several weeks since I heard of the achcharu kadey with anxiety to try the different fruits available at their store. It was at the British school in Colombo Christmas fair that I bought the achcharu. It was packed in beautiful cups with a lid and served with a spoon. I was so mesmerised on the fruits they had and how they served. Very pleased to have spent at the achcharu kadey stall and is awaiting to revisit very soon.
Keep up the good work achcharu kadey.

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mafaza