This Special section features unique recipes which you wouldn't commonly find anywhere else. It has a mixed collection of dry and curry dishes from snacks to main-course meals.

* 2 tbsp Oil
* ½ cup Curd
* 1-½" Ginger
* Curry leaves
* 3 green Chillies
* Rock Salt to taste
* 1 tsp Cumin seeds
* ¼ tsp Black Pepper
* 400 gms Potatoes, boiled

Powder together:
* 3 Cloves
* 1 tsp Sugar
* 3 Cardamoms
* 1" Stick Cinnamon


1. Grind together green chillies and ginger to a paste.
2. Mix together potatoes chunk, curd, black pepper, salt, chilli-ginger paste.
3. Heat ghee in a pan, add cumin seeds and curry leaves. Allow to splutter.
4. Add potato mixture and saute till oil separates.
5. Remove from flame, mix in the powdered ingredients and serve.

Tip: Always make sure that the potatoes are boiled well in advance and cooled before you use them. It would be better if they can be refrigerated for a short time. This helps the starch in the potatoes to settle down and the tikkis will not be gooey.