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.

* ½ tsp Ajwain
* 6 Curry leaves
* ¼ tsp Asafoetida
* 1 tsp Cumin seeds
* ½ tsp Chat Masala
* 1 tsp Garlic, chopped
* 1 tsp Ginger, chopped
* ½ tsp Turmeric Powder
* ½ tsp Red Chilli powder
* ¼ tsp Red Chillies flakes
* 1 tbsp Olive oil for frying
* 1 kg Large Potatoes, sliced
* ½ tsp Green Chillies, chopped
* 2 Sprigs Coriander leaves, chopped
* Juice of 1 Lemon
* Salt according to taste


1. Slice large potatoes into 1 cm thick slices. Boil in water with salt and add ¼ tsp turmeric powder till almost done.
2. Heat oil on a griddle, crackle cumin seeds and carom seeds. Add garlic and fry till golden.
3. Add cury leaves, ginger, green chillies, red chillies flakes, asafoetida, salt, chat masala and red chilli powder.
4. Toss in the boiled potato slices and fry till slightly crisp on the outside.
5. Finish with coriander leaves and lemon juice.

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.