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.


For covering

Refined flour (maida)----1 cup
Carom seeds (ajwain)----¼ teaspoon
Ghee----4 tablespoons
Salt----to taste

For Stuffing

Green gram split skinless----¾ cup
(dhuli moong dal)

Paneer, grated----¾ cup
Turmeric powder to taste
Oil----2-3 tablespoons
Cumin seeds----1 teaspoon
Onion, chopped----1 medium
Green chillies, chopped----3-4
Ginger, chopped----1 inch piece
Red chilli powder----1 teaspoon
Fresh coriander leaves, chopped----2 tablespoons
Chaat masala----1 teaspoon
Sugar----1 teaspoon
Oil----to deep fry


1.Mix the ingredients for the covering. Add water little by little and knead into a stiff dough. Keep, covered with a damp napkin, for half an hour.

2.Soak dal for half an hour. Drain. Add salt, turmeric powder and two cups of water to the dal and boil. Reduce heat and cook till the dal is almost done. Drain again and spread on a large plate to cool.

3.Heat oil in a kadai, add cumin seeds. Once they begin to change colour add onion and sauté on medium heat for two to three minutes. Add green chillies and ginger and continue to sauté for another minute.

4.Add red chilli powder, coriander leaves, chaat masala, sugar and dal and sauté for two minutes, stirring continuously.

5.Transfer this dal onto a plate. When cool, mix grated paneer and toss to mix well.

6.To prepare samosas, divide the dough into four portions and roll them into balls. Apply a little flour and roll them into four-inch diameter elongated diskettes.

7.Cut each into half. Apply water on the edges. Shape each half into a cone and stuff it with the dal-paneer filling. Seal the edges well.

8.Heat sufficient oil in a kadai and deep-fry samosas in medium hot oil till crisp and golden brown. Drain and place on an absorbent paper.

9.Serve hot.