Ingredients:
25 Lemons
6 tablespoons Salt

Method:
Prick the lemons with a sharp needle
Put in a jar with salt for one month in the sun till the lemons turn slightly golden brown.
This pickle can be kept for two years.

another variation is to slice lemons thickly , dip into salt from both sides and place in jar. Every day shake well so salted water touched the lemon. Pickle ready after 2 weeks

Ingredients:
1 cup Cabbage (shredded)
1/4 cup Chickpea Flour/Besan
2 tbsp Rice Flour
1 tsp Red Chili Powder (or to taste)
1/4 tsp Turmeric Powder
1/2 tsp Cumin Seeds
1/2 tsp grated Ginger
4-5 tbsp Water
Salt to taste
Oil for deep frying

Method:
1. Combine cabbage, the flours, the powders, ginger and salt in a mixing bowl.
2. Add enough water to bind the ingredients and mix well. The consistency of the batter should be thick, just enough to coat the cabbage.
3. Heat oil.
4. With a spoon, scoop the batter and drop in hot oil.
5. Fry until the edges are crisp, about 1-2 minutes. Then turn them over to fry on the other side, for another minute or so.
6. Remove with slotted spoon and drain on a paper towel.
7. Option – Serve with mint and coriander chutney

Ingredients:
1 cup Rice (Chawal)
2 cup Water
200 gms Cauliflower (Phool gobi) Florets
2 small Potato (Aloo)
1/2 cup fresh Peas (Matar)
1 large Onion (Pyaj)
3-4 black Cardamoms (Elaichi)
1/2 tsp Red chilli (Lal Mirchi) Powder
1 x 1 inch Cinnamon (Tuj/Dalchini)
2-4 Cloves (Lavang)
4 tblsp Oil
1 tsp Salt (Namak)

Method:
Wash and soak the rice for 1 hour, drain and keep aside.
Slice the onion finely and chop the potatoes into small pieces.
Heat oil in a pan and fry the onions till golden brown, add all the vegetables, cinnamon, cloves and cardamoms.
Saute for 2-3 minutes, add little water and cook till the potatoes and peas are half cooked.
Then add the drained rice, salt and red chilli powder. Mix well.
Add 2 cups of water and boil.
When the water starts boiling, reduce the flame and cover and cook till the rice is done.