• Pulled jackfruit strings
• Pickled cabbage
• Achaari mayonnaise
• Corn tacos.
o Marinate jackfruit chunks in yogurt mixture consisting of salt, ginger garlic paste, mustard oil, chilli powder, kasturi methi, garam masala and chickpea flour
o Marinate for 1/2 to 1 hour and then cook in the oven at 350 C for about 20 minutes or until soft. Allow it to cool, and then pull apart the pieces.
Shred red cabbage and then put in a brine mixture. See recipe below:
o Bring 1 cup of water, 2 cups of vinegar, four pc of black pepper, two bay-leaf, 1 Tbsp salt, 2 Tbsp sugar and 1 tsp fennel seeds to boil.
o Let the water cool down to room temperature, put shredded red cabbage in the mixture and let it soak for 6 hours.
o Blend 100 gms of your favourite tangy pickles into a puree and mix it with 1 cup of mayo, salt to taste, chaat masala, bhuna jeera and lemon juice.
Stuff taco sheets with pulled jackfruit and cook it in the oven at 375 C for 5 mins. Garnish with pickled cabbage, sliced onion, and drizzle achaari mayo.