Green Pears Pickle

Ingredients                                        

Green pears (very firm & raw)	2 or 3
Lemon	1 big
Mustard seeds	½  tspn
Hing/Asafoetida	¼  tspn
Pickle masala	2 tbspn
Salt	As per your taste
Oil	1 tspn

Method

1. Wash and cut the pears into very tiny pieces.
2. Squeeze lemon juice and put it in a bowl and keep it aside.
3. Add pickle masala and salt and mix it thoroughly. If you are using readymade pickle masala, then only add a tiny bit of salt as the masala already contains salt. If you don’t have readymade pickle masala, then fry about 10 red chillies and 1 tsp of methi seeds without oil and when it is cool, powder them.
4. Heat oil and add mustard seeds. When it splutters, add hing and pour this over the pears and mix it. Store it in an air tight container in the fridge. It will last up to 2 weeks. 

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Green Apple Pickle

Ingredients                                        

Green apples	2 or 3
Lemon	1 big
Mustard seeds	½  tspn
Hing/Asafoetida	¼  tspn
Pickle masala	2 tbspn
Salt	As per your taste
Oil	1 tspn

Method

1. Wash and cut the apples into very tiny pieces.
2. Squeeze lemon juice and put it in a bowl and keep it aside.
3. Add pickle masala and salt and mix it thoroughly. If you are using readymade pickle masala, then only add a tiny bit of salt as the masala already contains salt. If you don’t have readymade pickle masala, then fry about 10 red chillies and 1 tsp of methi seeds without oil and when it is cool, powder them.
4. Heat oil and add mustard seeds. When it splutters, add hing and pour this over the apples and mix it. Store it in an air tight container in the fridge. It will last up to 2 weeks. 

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Gobi Manchurian

Ingredients

Cauliflower	1 big
Spring onions	1 bunch
Green chillies	4 or 5
Ginger/garlic paste	1 ½ tbs each
Soy sauce	40 ml
Tomato ketchup	100 ml
Oil	For deep frying
Corn flour	1 cups
Ajinomoto /MSG (optional)	½ tsp
Salt	As per taste
Chopped coriander leaves	2 tbs

Method

1. Wash and cut the cauliflower into small flowerets and keep it aside.
2. Chop spring onions and green chillies.
3. Make ginger garlic paste.
4. Heat 1 tbsp of oil in a large pan. Add green chillies and then ginger garlic paste and fry for 2 minutes.
5. Add chopped spring onions and ajinomoto and fry for about 3 minutes.
6. Add soy sauce, tomato ketchup and salt and fry for 1 minute.
7. Heat oil in a pan to fry the cauliflowers. Meanwhile in a mixing bowl, mix corn flour with water to make a thin batter (like bhajji). Take a few flowerets and dip it in the batter. Fry in hot oil until it is crispy.
8. Once everything is fried, put them together in the sauce and fry for 2 minutes in medium heat until the cauliflower is thoroughly coated with sauce.
9. Sprinkle coriander leaves on top and serve it with ghee rice or fried rice.    

Please feel free to leave your comments below.