1
Boil some amlas in water and deseed them once they cool down. Blend them well to make a puree. Take a pan, add amla puree and jaggery, and cook. Keep on tasting it in between to get an idea of the final product.
2
In a mixer jar, take 10-12 raw amlas, a piece of ginger, chaat masala, salt, cumin seed powder, mint leaves, and some sugar or jaggery for a balanced flavour. Blend the mix and strain it with a sieve. Put the juice in small shot glasses and serve.
3
Steam-wash amlas for some time. Do not overcook. Put the flakes in a bowl, evenly spread sugar all over it, and let the sugar melt and absorb in the steamed fruit. Strain the flakes and let them sun dry on a plate for a day. Once dried, coat the flakes with powdered sugar, black pepper powder, and some black salt.
4
Take some leftover rice and some oil to it. Grate fresh gooseberries. In a pan, add oil, mustard seeds, split urad dal, cashews, Bengal gram, green chillies, and a few curry leaves. Saute for a few minutes, add grate amla, turmeric powder, and salt. Let it cook for some time.