Remove skin of bari ilaichi, powder it together with kali mirich, put it on chopped mango and add sugar and salt too. Mix it.

Put it in a glass jar; cover its mouth by a cloth. Place it in sun light for 15 days.

Sweet mango pickle is ready. It may be used for 1 year.

Please keep your hands dry while taking out the pickle from the jar (less)

Remove skin of bari ilaichi, powder it together with kali mirich, put it on chopped mango and add sugar and salt too. Mix it.

Put it in a glass jar; cover its mouth by a cloth. Place it in sun light for 15 days.

Sweet mango pickle is ready. It may be used for 1 year.

Please keep your hands dry while taking out the pickle from the jar (less)

Cover with moist cloth, keep aside for 30 minutes. For the filling: Heat oil in the pan; add cumin seeds followed by ginger.

Add the mashed potato, green peas and add all the Masala powders. Give a nice toss until well blended.

Now add the lemon juice, add the coriander leaves. Let the mixture cool.

Shaping and filling: Make a thin 5-inch diameter round with some dough. Like we make chapatti.

Cut into two halves. Take one semi circle one, join the two corners of the straight line to form a cone.

Place a tbsp of filling in the cone and apply little water in the edges and seal it nicely. While you do this parallely heat the oil in deep pan or deep fryer.

Add 3 to 4 at a time. Do not fry on high, or the samosa will turn out oily and soggy.

Drain on paper Towel. Serve hot with green and tamarind chutneys or tomato ketchup.

Recipe and image: Dishes from My Kitchen RELATED RECIPES Moon samosas Moong dal samosas Chicken Samosa Punjabi fried chicken Punjabi kadhi Ingredients: For the outer cover: 1 cup - all purpose flour 1 tbsp - oil 1 tbsp - ghee 1/4 tsp - carom seeds/ajwain Water to knead dough For the filling: 2 large - potatoes (boiled, peeled, mashed along with small pieces) 1/2 tsp - cumin 1/2 tsp - ginger crushed 1/2 tsp - turmeric powder 1/2 tsp - garam masala powder 1/2 tsp - red chilli powder 1/2 tsp - coriander powder 1/2 tsp - coriander seeds, roast in dry pan and crush it 1/4 tsp - lemon Juice 1/4 tsp - dry mango/amchur powder 1/2 cup - green peas (optional) Coriander leaves, a few, chopped 1 tbsp - oil for sauting the mixture Oil for deep frying Salt to taste (less)

1 tsp Chopped ginger. 1/2 tsp Baking powder.

Oil for deep frying Salt As per taste 1 cup Kadhi Curd (yogurt) 1/4 cup Gram flour 2 no. Dry red chili whole 1 tsp Turmeric powder.

A pinch Asafetida 1 tsp Fenugreek seeds. 2 tbsp Oil.

Salt As per taste Method to make this recipe: Mix all pakora ingredients except oil and add about ? cup of water. Mix well.

Heat oil in a Kadhai and deep fry vegetable and gram flour mixture after making into small balls. Fry till pakoras are golden brown (less)

1 tsp Chopped ginger. 1/2 tsp Baking powder.

Oil for deep frying Salt As per taste 1 cup Kadhi Curd (yogurt) 1/4 cup Gram flour 2 no. Dry red chili whole 1 tsp Turmeric powder.

A pinch Asafetida 1 tsp Fenugreek seeds. 2 tbsp Oil.

Salt As per taste Preparation: Mix all pakora ingredients except oil and add about cup of water. Mix well.

Heat oil in a Kadhai and deep fry vegetable and gram flour mixture after making into small balls. Fry till pakoras are golden brown.

Beat Curd/Yogurt and mix gram flour in it. Blend thoroughly so as to ensure that there are no lumps.

Add turmeric powder, salt and 3 cups of water. Heat oil in a Kadhai.

Add fenugreek seeds and dry red chili. Stir fry for half minute.

Add Gram flour and Yogurt mixture. Bring it to a boil and simmer on a slow fire for about 15 minutes.

Stir occasionally. Add red chili powder and fried pakoras and again simmer the punjabi kadi for about 5 minutes.

Serve punjabi kadhi hot with steamed rice (less)

Make a paste of ginger, chillies, cinnamon and corainder leaves. Boil the curd mixture on slow heat and stir constinuosly.

Add the ground paste, and boil again. Heat oil in a pan, add all seasonings.

Fry until they splutter. Pour this seasonings over guajarati kadhi.

Garnish with corainder leaves and serve hot with rice (less)