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 Sugar
* Rock Salt to taste
* 1 dried Red Chilli
* 4-6 Curry leaves
* ¼ tsp Cumin Seeds
* A pinch of Turmeric
* 4 tbsp Vegetable Oil
* ½ tsp Mustard Seeds
* 450 ml cups Plain Curd
* ½ tsp Ground Fennel Seeds


1. In a heatproof serving dish, mix together the curd, fennel, salt and sugar and chill until you are nearly ready to serve.
2. Heat the oil in a frying pan and fry the chilli, mustard and cumin seeds, curry leaves and turmeric.
3. When the chilli turns dark, pour the oil and spices over the curd.
4. Fold the yogurt together with the spices at the table before serving.

Tip: Sometimes hot oil starts foaming and starts rising in the pan. Dissipate the foam to avoid this situation by adding a marble sized ball of tamarind to the oil.