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A Swiss specialty, rosti is often served as a breakfast dish. Chopped onion, ham or grated cheese can be added to the potatoes before frying.

potatoes - 900 gms
Salt and pepper
Butter -75 gms


  • Cook the potatoes in their skins in boiling water for 10 minutes.
  • Drain and leave them to cool. When they are cold, peel them and grate the flesh coarsely into a bowl.
  • Mix with salt and pepper to taste.
  • Melt half the butter in a large, heavy frying pan and when it is sizzling add the potatoes, smoothing the top down lightly.
  • Fry over moderate heat, loosening the base occasionally with a wooden spatula to prevent sticking.
  • After about 10 minutes, press the potatoes down with the spatula to form a cake. Invert a plate over the frying pan and turn the rosti out on to it.
  • Melt the remaining butter in the pan. Slide the rosti back into the frying pan and cook the other side, shaking the pan occasionally, for a further 10 to 15 minutes or until the underside is golden and crisp.
  • Turn the rosti out on to a warmed plate and serve at once.
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Dondakaya Masala (Gherkins Masala) curry

Dondakayalu - 250gms
Onions - 2
Oil - 2 tbsp
Cumin seeds - 1tsp
Tamarind juice - 2 tsp
Turmeric - 1/4tsp
Salt to taste

For Masala paste:
Peanuts -1 tbsp, Red Chillies - 3 no.'s, Gingely seeds - 1tbsp, Coriander seeds - 1 tbsp, coconut powder - 1tbsp,  cumin seeds - 1 tsp

Cut the onions into small pieces. Slit the dondakayalu into 4 long pieces. Dry roast all the masala ingredients and grind to make fine powder. Heat the oil add jeera when it crackles add onions. Fry onions for 5 minutes add dondakayalu, turmeric and salt. Cook for another 5 minutes the add the masala powder, tamarind juice and some water. Cook the curry till the oil floats. This curry goes well with rice and roti.