Instant mango pickle

This is perfect for perking up a boring meal:
Ingredients:
1 Raw Mango medium sized
Oil 2 tbsn
Turmeric powder 1 tspn
Red chilli powder 2 tspn
Fenugreek (methi) powder 1 tspn (this is a must, it adds amazing flavour)
Mustard seeds 1/2 tspn
Salt 1 tspn
Asafoetida (hing) pinch

Procedure:
1. Wash and dry the raw mango. Chop it fine, along with the skin.
2. Heat the oil in a small pan and add the hing and the mustard seeds. Switch off heat when the seeds begin to sputter.
3. Add the "phodni" (oil, hing and mustard seeds) to the chopped mango pieces.
4. Add the rest of the ingredients and mix well.
5. Transfer to a glass jar (need not be air-tight) and refrigerate.

Note: Lasts for upto a month if you can resist the temptation to eat it like a side-dish! Goes wonderfully well with varan-bhaat bhaji. Also with chapati-bhaji/paratha. Also as addition to sandwich filler. My son eats it with pasta!

Kheema Patties

This makes about 10 patties:

1.     250 gm kheema (minced meat, could be chicken or mutton)

2.     Ginger paste 1 tspn

3.     Garlic paste 1 tspn

4.     Salt 2 tspn

5.     Turmeric powder 1/2 tspn

6.     Red chilli powder 1 tspn

7.     Lemon juice 1 tbspn

8.     5 medium sized potatoes

9.     2 slices of bread

10. Whites of 2 eggs

11. Onion 1 large

12. Oil 1/2 cup

Procedure:
1. Marinate the kheema with ingredients 2 to 7 for at least 30 min.
2. Boil potatoes, peel and mash well.
3. Soak the bread slices in water, squeeze out the water and blend with the mashed potatoes.
4. Cook the minced meat in a pressure cooker for about 15 minutes. Remove excess water (this can be used for soup stock).
5. Chop the onion fine and fry. Add the cooked kheema and scramble.
6. Heat a griddle/tava and spread a spoonful of oil on it..
7. Take a handful of the finely mashed potatoes and bread mixture and make a bowl. Fill the bowl with the kheema and close it to make a ball. Pat the ball to make it as flat as you can without breaking it, this is the patty.
8. Dip each patty into the egg-white and shallow-fry it on both sides.

Enjoy your kheema pattice!

For a vegetarian version, use peas instead of minced meat.