Gooseberry Pickle

Ingredients:
Big Gooseberry - 25 or 1 packet(one packet of frozen Big gooseberry) Salt - 1tbsp
Chilli powder - 1tbsp
Oil - 1tbsp
Mustard seeds - 1/2tsp
Lemon juice - 1tbsp
Turmeric powder- 1/2tsp
Fenugreek seeds - 1/2tsp
Asafoetida Powder - few pinches

Method:
- If using the frozen gooseberries, thaw the gooseberry for a minute in the microwave.

- Chop the gooseberries. Keep it in a separate mixing bowl.

- Mix in salt, turmeric powder, chilli powder, fenugreek powder and mustard powder, asafoetida powder and lemon juice to gooseberries.
Note: dry roast the fenugreek seeds and mustar seeds and grind it together.

- Heat oil, add mustard seeds. When it pops, Add gooseberry mixture and cook for 5 minutes, remove from heat and allow the oil to cool off completely.

- Store it in airtight container.

Badam Phirni

Ingredients:
2 cups milk
2 tbsp rice
3 tbsp sugar
1/4th cup blanched almonds (sliced)
1 tsp green cardamom (crushed)
1/2 tsp kewra essence
silver or gold foil paper (varak)

Method:
Soak rice in water for few hours, then drain water and grind rice into a smooth paste.
In a non-stick saucepan bring milk. Over a moderatly low heat add rice, sugar and cardamom and stir constantly till milk turns thick.
Remove from heat and add almonds.
Put in serving bowl and chill.
Garnish the badam phirni with silver or gold foil paper (varak) and serve.