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.

* 1 tbsp Rock Salt
* ½ tsp Fennel Seeds
* 2 tbsp Vegetable Oil
* ½ tsp White Cumin Seeds
* ½ tsp Red Chillies, crushed
* 1-4 fresh Red Chillies, chopped
* ½ tsp Coriander Seeds, crushed
* 1 tbsp Coriander leaves, chopped
* 12-14 Baby Potatoes, peeled and halved


1. Boil the baby potatoes in salted water until soft but still firm. Remove from the heat and drain off the water.
2. In a deep frying pan, heat the oil, and then turn down the heat to medium.
3. Then add the crushed chillies, cumin, fennel and coriander seeds and salt and fry for 30-40 seconds.
4. Add the potatoes, red chillies and fresh coriander.
5. Cover and cook for 6-7 minutes over a very low heat. Serve hot.

Tip: Pakodas will turn out crisper if a little corn flour is added to the gram flour (besan) while preparing the batter.