• 1 no. big Beetroot
• 1 Onion
• 1 tsp Sambhar pdr
• A pinch of Turmeric pdr
• Salt to taste
• 1 tbsp Oil
• 1/2 tsp Mustard seeds

• Peel and wash the beetroot well. Cut it into small pieces.
• Chop onion finely.
• Heat oil in a tawa, add mustard seeds, let it crackle and add onion pieces to it. Saute it well and add the chopped beetroot , turmeric pdr and  salt,  sprinkle little water to it and cook till tender.
• Sprinkle  sambhar powder over it and mix well. Simmer it for a few mins and switch off the stove. Transfer it to a serving bowl, serve with steamed rice!

• 3 nos. Raw mangoes                     
• 1 cup Chilli pdr 
• 1/4 cup Mustard pdr  
• 1/4 cup Fenugreek pdr 
• 3/4 cup Rock salt powder
• 1 1/4 cup Gingelly oil
• 1/2 cup Garlic cloves                         

• Wash and  wipe the mangoes with a clean cloth.
• Cut the mangoes into medium small pieces.
• Spread the mango pieces over a dry cloth.
• Powder the rock salt and keep aside.
• Keep the mustard seeds and fenugreek seeds  in sunshine and powder it, keep aside.
• Mix kashmiri chillies and hot chillies together and grind it. 
• Mix one cup chilli powder, mustard seed powder, fenugreek powder and rock salt powder together with 1/2 cup gingelly oil together and mix it together with mango pieces.

Take a clean jar and put the mango pieces mixed with spice powder and pour 1/4 cup oil over it. Tie a cloth over it and close with the lid. 

• Don't open it for 3 days. 4th day open it and mix with a clean ladle and pour the balance oil over it and tie the cloth over it and close the lid. 
• Open it after 4 days i.e.8th day you can start using the pickle.
• Serve it with  curd rice or chappathi!

• 1 cup  Shredded cooked chicken              
• 1Onion chopped finely                                
• 2 nos. Green chillies  chopped                  
• 1 tsp Ginger garlic paste          
• Salt to taste
• a pinch Turmeric pdr                     
• 1 tbsp oil                                     

• 1 cup maida 
• Salt to taste
• water as required  

• Heat one tablespoon oil in a pan, saute chopped onion and green chillies. When the onion is translucent add the ginger garlic paste and saute again till the raw smell goes.  
• Add salt, turmeric pdr and the cooked shredded chicken to this and mix well and cook for 2 more minutes. Switch off the flame and keep aside.

• Knead maida  with salt and enough water to make a smooth dough. Take a lemon sized ball from it, roll it into thin round  shape  like a chappathi.

• Cut it into two halves. Fold one half into two join the end and make a cone shape with it.

•  Fill  a spoonful of the chicken filling and join  the end to make the shape  of the samosa.

• Repeat the process with the balance dough. Heat oil in a frying pan, when it is hot, reduce it to medium flame and slide the samosas slowly to the oil. 
• When the samosa are golden brown take out from the oil and drain it in a kitchen towel to remove excess oil. 
•  Serve it hot with tomato sauce!!