Friday, July 31, 2015

Chilled Musk Melon Milk Shake !!!!

Chilled Musk Melon Milk Shake !!!!

  • Musk Melon pieces- 1 cup 
  • Milk - 2 cups 
  • Sugar- 3 tsp or adjust per sweetness. 

Blend musk melon pieces n sugar ... then add milk n blend well again 

Serve chilled !

Kolambe Gojju ( Brined Raw Mango Gojju )

Kolambe Gojju ( Brined Raw Mango Gojju )

  • Brined Raw Mango -1
  • Green chillies-2
  • Hing /Asafoetida - a generous pinch ( i use solid hing , so soak it in little water for about 10 mts )
  • Coconut oil- 1 tsp
  • Salt just adjust n add only if required as the raw mango is already brined .

Wash the brined raw mango .. chop roughly n boil well in enough water till soft . cool n mash it well with hands .

Crush green chillies n to it add the cooked mashed brined raw mango ,  hing water n then coconut oil . Mix well . 

Thursday, July 30, 2015

Ponsa Polo ( Jackfruit dosa )

Ponsa Polo ( Jackfruit dosa ) 

  • Raw Rice- 1 cup
  • Boiled Rice-1 cup 
  • Grated coconut- 1/2 cup 
  • Jack fruit pieces- 2 cups 
  • Jaggery powdered - 1 cup ( reduce or increase as per the sweetness u prefer ) 
  • Salt to taste 

Soak both the rice for about 4 hours . 

Grind the soaked rice, grated coconut, jack fruit pieces, powdered jaggery to a  batter . 
Add salt to the batter .

Heat a dosa tawa, smear oil n spread a ladle full batter  . Roast on both sides .

Serve hot with Butter /Ghee . 

No need for fermentation 

Chane Ghassi ( Version 1 ) ( Black chickpea cooked in coconut based gravy )

Chane Ghassi ( Version 1 ) ( Black chickpea cooked in coconut based gravy )
  • Kala chana/Black chickpeas -1 cup  
  • Yam chopped to 2 inch square pieces- 1 cup 
To grind to a semi coarse  paste 

  • Grated coconut -1 cup 
  • Roasted dry Red chilies -6  or according to the taste 
  •  Tamarind - tamarind seed size 
  • Roasted fenugreek seeds/methi seeds - 1/4 th tsp 
  • Salt to taste 

  • Oil-1 tsp
  • Mustard-1/2 tsp 
  • Curry leaves -1 sprig 
Soak Chana/Chick peas overnight ,n pressure cook it for 8 to 10 whistles or till cooked ! dont discard the water ! Pressure cook Yam for 1 whistle  

  Grind grated coconut,Roasted red chillies n tamarind to a semi coarse  paste n just before removing the paste add the roasted fenugreek seeds n grind for a minute . 

 Add the ground masala,along with salt  to the cooked stuffs n boil it . !

Season the gravy with mustard seeds n curry leaves.

Saturday, July 18, 2015

Godi Huggi ( Broken wheat Dessert )

Godi Huggi ( Broken Wheat Dessert 

  • Nucchu Godi /Broken wheat -1 cup 
  • Water-3 cups 
  • Jaggery powdered - 1/2 cup or according to the sweetness. 
  • Khus Khus /Poppy seeds- 2 tsp 
  • Grated dry copra ( dried coconut ) - 1 tblsp  
  • Nutmeg powder-1/2 tsp
  • Cardamom Powder- 1/2 tsp 
  • Cashew nut -6 
  • Raisins -6 

Wash the broken wheat n soak it in water for about 3 hours . 

Pressure cook for about 2 whistle or until the grains are soft . 

Dry roast poppy seeds n powder it . 

In a thick wide bottomed kadai add the cooked broken wheat, jaggery, n cook stirring well till the raw smell of the jaggery goes . Add cashewnut's , raisins, powdered poppy seeds, grated dry copra n cook for about 5 mts. Add cardamom n nutmeg powder n mix well . 

Serve with a tsp of  ghee .

Friday, July 17, 2015

Sabudana khichdi

Sabudana khichdi 

  • Sabudana /Tapioca pearl  -1 cup 
  • Water-3/4 th cup 
  •   Peanuts-1/2 cup
  •  Potatoes-2 
  • Sugar-1/2 tsp 
  • Salt to taste 

  • Oil - 3 tsp 
  • Mustard seeds-1/2 tsp 
  • Cumin seeds-1/2 tsp 
  • Hing/Asafoetida-a pinch 
  • Curry leaves-1 sprig 
  • Green chilies chopped-2 


  • Grated coconut- 1 tblsp 
  • Coriander leaves chopped- 2 tsp 
  • Lemon juice-1 tsp 


Wash sabudana around 5  times n  then soak in water for four  hours or till it  become soft
    & fluffy.

 Roast peanuts , peel the skin & then grind coarsely.

Pressure cook potatoes , cool , peel n chop them to tinny cubes.  

In a kadai add oil , splutter mustard seeds ,then add  cumin seeds n let it crackle, add chopped green
    chilies , hing, curry leaves n fry for few seconds .  

Add sabudana , salt & stir well. cook on medium flame for 4- 5 minutes till  soft.

 Now add cubed potatoes, sugar & stir for a minute . .

 Add coarsely ground  peanuts n mix well . Then do the garnishing .

Serve hot . 

Veg French Toast ( Version 1 )

Veg French Toast ( Version 1 ) 

  • Whole wheat bread slices-3
  • Gram Flour/Besan - 3 tblsp 
  • Rice flour- 1 tblsp 
  • Onion finely chopped - 1/4 th cup 
  • Chilly powder- 1 tsp
  • Ajwain /carom seeds - 1/2 tsp 
  • Chopped coriander leaves- 1 tblsp 
  • water as needed to prepare the batter 
  • Salt to taste . 

Slice bread to two pieces .

In a bowl add besan, rice flour, chopped onion, chilly powder, ajwain , chopped coriander leaves n just enough water to prepare a batter ( dosa consistency ) . 

Heat a tawa , add in little oil . Dip the bread pieces in the above batter n place it on the heated tawa n roast on both sides .

Serve hot with Tomato Ketchup . 

Thursday, July 16, 2015

Tomato Onion Raitha

Tomato Onion Raitha 

  • Tomato-3 
  • Onion - 2 
  • Curds-1 cup  
  • Green chillies- 2 
  • Salt to taste 


  • Oil-1 tsp 
  • Mustard seeds-1 tsp
  • Hing -a pinch 
  • Curry leaves- 1 sprig 

Chop tomatoes n onions . To it add chopped green chillies, curds n salt .Mix well n then give the seasoning 

Bhenda Kolmbo ( Ladies Finger Sambar )

Bhenda Kolmbo ( Ladies Finger Sambar  )

  • Ladies finger -1/4 th  kg
  • Thoor Dhal- 3/4 th cup
  • Sambar Powder- 2 tsp
  • Tamarind - Marble size
  • Hing/Asafoetida- 2 pinch ( i use solid hing , so i soak it for about 10 mts in little water )
  • Salt to taste


  • Oil- 1 tsp
  • Mustard seeds-1/2 tsp
  • Curry leaves-1 sprig

Coriander  leaves chopped - 1 tsp

Wash n pressure cook thoor dhal . Cool n churn it well .

Wash the ladies finger n pat them dry .Chop into 3 inch pieces .

In a kadai add a tsp of oil n add the chopped ladies finger n fry them for a while .

In little water soak tamarind n set aside  for 10 mts . ( squeeze the tamarind n discard the residue n to the tamarind water add the sambar powder , mix well ) 

Add the ladies finger to the cooked thur dhal along with hing water n sambar powder  tamarind water mixture , salt n boil well . 

Give seasoning n then do the  garnish .  

Ganti Butthi ( Tender Colocasia leaves knots cooked with sour hog plums in coconut based dry masala )

Ganti Butthi ( Tender Colocasia leaves knots cooked with sour hog plums  in coconut based dry masala ) 

  • Tender Colocasia  leaves- 60   ( the small variety called as tera paan ) 
  • Sour Hog Plums- 4 
  • Salt to taste 

To grind to a  paste 

  • Grated coconut-11/2 cups 
  • Roasted dry red chillies -6 long , 3 short 
  • Coriander  seeds-2 tsp 
  • Garlic flakes- 4 


  • Coconut oil-2 tsp 

Wash the tender Colocasia leaves n pat them dry .Make knots of the leaves n keep aside 

Crush the hog plums n keep aside 

Pressure Cook the knots along with crushed  hog plums in little water for 1 or 2 whistle .  

Grind grated coconut, roasted dry red chillies to a masala paste ... just before removing the paste, add the coriander seeds ,garlic cloves n grind for  a minute .

Add the ground paste to the cooked stuffs n boil well . switch off and add oil 

Veg White Pulov

White Veg Pulov 

  • Basmati Rice - 1 cup
  • Water - 1 n 1/2 cups
  • Mixed Vegetables - 1/4 th cup each of chopped carrots, chopped beans n green peas 
  • Ghee- 1 tblsp 
  • Cloves-4
  • Cinnamon -1/2 inch stick 
  • Bay Leaf-2 
  • Star Anise-1
  • Onion - 1
  • Ginger Garlic Paste  - 1 tsp
  • Green chilly chopped -2 
  • Garam Masala Powder   - 1/2 tsp
  • Mint leaves - 12  
  • Salt - to taste 

Wash the basmathi rice n soak it in water for about 20 mts . 

In a pressure cooker add ghee , add cloves , cinnamon stick , star anise, bay leaf n fry fry for minute .Add the chopped onion n fry till pinkish red . Add ginger garlic paste n fry till the raw smell goes.  Add chopped green chilles n fry for a minute . Add the vegetables , basmathi rice n garam masala powder n fry again for a while . Add water, salt n chopped mint leaves . Mix well n pressure cook for 2 whistle . 

Serve hot with Raitha /Koorma .

Wednesday, July 15, 2015

Rajma Masala -Version 2

Rajma Masala -Version 2 

  • Rajma /  Kidney beans ( I used the small Kashmiri variety ) -  2 cups 
  • Oil-1 tblsp 
  • Cumin Seeds-2 tsp 
  • Onion -2 Huge 
  • Tomatoes -2 Medium 
  • Garlic cloves crushed - 4 
  • Ginger crushed - small piece 
  • Chopped green chillies-2  
  • Turmeric powder-1/2 tsp 
  • Cumin powder-1/2 tsp 
  • Coriander powder-2 tsp 
  • Chilly  powder-2 tsp
  •  Garam masala-1 tsp
  • Curds- 1 tblsp 
  • Coriander leaves- 2 tsp chopped 
  • Salt to taste 

Wash and soak Rajma  in water overnight. 

Pressure cook it for about 20 to 25 mts . 1st whistle on high flame n then on sim flame adding enough water . 

Beat the curds n set aside .

In a kadai add oil, add in cumin seeds, once it crackles add chopped onions n fry till pinkish red, add chopped green chillies n fry for a while .Add crushed garlic n crushed ginger n fry for 2 minutes. Add chopped tomatoes n cook till its mushy . Add chilly powder, turmeric powder, cumin powder , coriander powder n fry for a minute . Now add the beaten curds n mix well . Add the cooked rajma , boil it n add garam masala powder . Garnish with chopped coriander leaves . 

Serve hot with Rice, Rottis /Phulkas . 

Chiroti Rawa Rotti

Chiroti Rawa Rotti 

  • Chiroti Rawa / finest variety of semolina - 1 cup 
  • Water- 3/4 th cup 
  • Salt to taste 

Dry roast chiroti rawa for a minute .

Heat water  in a wide bottomed kadai, add salt n the roasted chiroti rawa , stir well n see to it that no lumps are formed . Mix well till it thickens n becomes like chapathi dough . Switch off n allow to cool a bit . 

Knead the dough again .

Divide the dough into equal sized balls . 

With a rolling pin prepare 6 inch sized rotti .

Heat a tawa n place this rotti over it , with a  small piece of cloth dab all over the rotti n cook on both sides . 

Serve hot with any spicy gravy . 

Hyderabadi Spicy n Tangy Egg Masala Gravy

Hyderabadi Spicy n Tangy Egg Masala Gravy 

  • Hard Boiled Eggs - 4 
  • Oil-2 tsp 
  • Curry Leaves-2 sprigs
  • Onion - 2 huge 
  • Tomato-1 medium 
  • Green Chilly -2 or according to the spice  
  • Ginger Garlic Paste- 1tsp 
  • Home Made Red chilly dried coconut garlic powder - 2 tsp 
  • Turmeric Powder-1/4 th tsp
  • Garam masala Powder- 1/2 tsp 
  • Coriander Powder- 1 tsp 
  • Curd- 4 tsp
  • Salt to taste  
To Prepare Red chilly Dried coconut garlic powder
  • Dried copra grated - 2 tblsp 
  • Red  chilly powder -2 tsp 
  • Garlic flakes-4 
Blend all the above to a fine powder ( can store this if prepared  in large quantity ) 
Method to prepare the egg gravy 

 Make few marks on all sides of the boiled eggs with knife for curry flavor to infuse  inside .

Beat the curds n keep aside .

In a kadai add oil, add chopped onions n fry till reddish brown . Add chopped green chillies , curry leaves n fry for a while . Add ginger Garlic paste n fry for 2 minutes . Add tomato chopped n fry till the raw smell goes . Add the  Red chilly dried coconut garlic powder n fry for a minute, add all the powders along with salt . Add water n boil well .  Add the well beaten curds n mix well . Add the boiled eggs n cook for sometime . 

Serve hot with Rottis /Rice . .

Tuesday, July 14, 2015

Cauliflower Sambar

Cauliflower Sambar 
  • Washed n cleaned Cauliflower Florets - 2 cups
  • Tomato-1
  • Thur dhal-1/2 cup
  • Turmeric powder- 1/4 th tsp
  • Salt to taste

To grind to a paste

  • Grated coconut- 1 tblsp
  • Coriander seeds- 2 tsp
  • Dry red chillies- 2
  • Green Chillies-2
  • Coriander leaves- 1/2 fist
  • Garlic flakes- 2
  • Ginger - very small piece
  • Sambar powder- 2 tsp
  • Turmeric Powder-1/4 th tsp 
  • Onion - 1/2 piece


  • Oil/ghee-2 tsp
  • Mustard seeds- 1/2 tsp
  • Hing-2 pinch
  • Curry leaves-1 sprig


  • Coriander leaves chopped - 1 tsp 

Wash n pressure cook thur dhal .cool n churn it well

Cook the cauliflower florets n chopped tomato with little water . Dont over cook cauliflower n make it mushy .Retain the crunchiness .

Dry roast coriander seeds n dry red chillies .cool n grind it along with grated coconut, green chillies, coriander leaves, garlic flakes, ginger, onion , sambar powder n turmeric powder  to a fine paste .

Add this ground paste to the cooked vegetables , along with cooked thur dhal , salt  n cook well . Do the seasoning n then garnish 

Kayi Holige ( Puranpoli with coconut n Jaggery )

Kayi Holige ( Puranpoli  with coconut n Jaggery )

For outer dough
Chiroti Rawa/ very fine semolina - 1 cup
Maida- 1 cup
Milk- 2 tsp
Oil-1/2 cup
Water as needed to prepare the soft dough .
Salt a pinch

For the stuffing
Grated coconut- 2 cups
Powdered jaggery- 2 cups or adjust according to the sweetness .
Poppy Seeds- 1 tblsp
Rice flour- 2 tsp
Cardamon powder-1/2 tsp

Sieve chiroti rawa, maida n salt .

Take a deep bottomed wide vessel add the sieved stuffs , milk , enough water  to prepare a soft dough . Keep the dough immersed in oil .. keep this aside for 2 to 3 hours .

Pulse the grated coconut without adding water

In a kadai melt jaggery  , then add the pulsed grated coconut n saute till it thickens ,  add the rice flour , stir again till it thickens ( dont make it hard ) Then add cardamom powder n poppy seeds . Mix well . allow it to cool .

Make lemon size balls of the above stuffing .

Now again knead the dough well . Make golf  sized balls of the  dough .

Take a butter paper , smear little oil to it ... Place the dough over it , apply oil to the  the fingers n spread the dough like puri size , place  the stuffing in the centre n cover it completely with the dough by pinching  the sides together .

spread the dough as thin as possible  using the  fingers or a rolling pin.

Heat a tawa , smear oil n reverse the holige butter  paper, which has the uncooked holige, and place it on the tawa, so the holige will be placed directly on the tawa. Remove the butter paper.

cook for 1 or 2 minutes. When the holige color changes, sprinkle a few drops of oil and flip the holige. Cook till both sides turn to golden brown.

Serve with melted ghee . 

Mini Idly Masala

Mini Idly Masala 

  • Mini Idly -20 


  • Oil- 2tsp 
  • Mustard seeds-1/2 tsp
  • Cumin seeds-1/2 tsp 
  • Urid Dhal-1 tsp 
  • Chana dhal-1/2 tsp
  • Onion chopped-1 
  • Curry leaves-1 sprig
  • Green chillies chopped -2 
  • Turmeric powder-1/4 th tsp 
  • Salt to taste 

In a kadai add oil n splutter mustard seeds, then add cumin seeds, urid dhal, chana dhal , chopped green chillies n  fry for a while . Add chopped onion n fry till reddish brown . Add turmeric powder , salt n mini idly , mix well n  let it heat  for a while . 

Mixed Soppu Khara Pongal

Mixed Soppu Khara Pongal

  • Raw Rice- 1 cup
  • Yellow Split Moong Dhal- 1/2 cup
  • Mixed greens like methi leaves, palak leaves , mint leaves, green amaranths leaves  - 1/4 th cup each 
  • Tomato-1 
  • Turmeric powder- 1/4 th tsp 
  • water- 3 cups 
  • Salt to taste


  • Ghee- 2 tsp 
  • Mustard seeds-1/2 tsp
  • Pepper corns- 1/4 th tsp 
  • Cumin seeds-1/2 tsp 
  • Green chillies chopped- 2 
  • Curry leaves-1 sprig 


  • Grated coconut- 1 tblsp 


Wash all the greens well n chop them roughly . 

Wash raw rice n moong dhal .

In a pressure cooker , melt ghee n splutter mustard seeds, then add cumin seeds, pepper corns n fry for a while , add chopped green chilles  , curry leaves n again fry for a minute . Add tomatoes n cook till  the raw smell goes, add the roughly chopped greens, rice, moong dhal, turmeric powder , water n salt ..mix well n pressure cook for 2 whistle . Do the garnishing .

Serve hot with little ghee on the top. 

Sunday, July 12, 2015

Kasuri Methi Rottis with Moong Dhal Fry n Sprouted Moong Bean Masala

Kasuri Methi Rottis with Moong Dhal Fry n  Sprouted Moong Bean Masala 

Kasuri Methi Rottis 

For the Rottis 

  • Wheat flour- 1 cup 
  • Kasuri Methi- 2 tsp (crushed ) 
  • water as needed to prepare a soft dough 
  • Salt per taste . 


In a bowl add wheat flour , crushed kasuri methi, salt n just enough water n knead well to form a soft dough .. keep aside for 1/2 an hour. 

Knead the dough again n divide the dough into equal lemon sized balls .

Sprinkle little flour on the dry surface kitchen platform or a wooden chapthi maker n place the dough ball over it n roll with a rolling pin very gently n not too hard  to a round 5 inch disc . 

Heat a tawa n place the rotti over it. Cook on one side for half minute and flip on the second side. Cook for another half minute and smear some oil  on one side. Now flip this oiled side onto the tawa. Now you will see the rotti fluffing . Similarly add oil on the second side and fry both sides till rotti is completely cooked and brown spots appear on it.  Move each edge to middle of the tawa and cook so that all the edges are evenly cooked. 

Moong Dhal Fry 

  • Yellow Moong Dal  - 1 Cup 
  • Turmeric powder -2 pinch 
  • Salt to taste 

To Season 

  • Oil/Ghee - 2 tsp 
  • Mustard seeds- 1/2 tsp 
  • Cumin seeds- 1/2 tsp 
  • Hing / Asafoetida - 2 pinch 
  • Onion - 1 
  • Tomato - 1
  • Garlic - 5 flakes 
  • Ginger - 1/2 Inch 
  • Red Chilly powder - 1 Tsp 
  • Coriander Powder-1/2 tsp 
  • Cumin Powder - 1/2 tsp 


  • Coriander Leaves Chopped - 2 tsp 

Wash n soak the moong dhal for about 10 mts n then pressure cook along  with  turmeric powder . then mash it well .keep aside . 

In a Kadai add ghee/oil n splutter mustard n cumin seeds , add hing n then chopped onion n fry till pink , add chopped garlic n finely  chopped ginger n fry for a minute .Add chopped tomato n cook till the raw smell goes n its mushy . Add salt along with all the powders n fry for a minute now add the cooked dhal n cook for five mts n do the garnishing . 

Sprouted Moong Bean Masala

  • Sprouted green gram-1 cup 


  • Oil-2 tsp 
  • Cumin seeds-1/2 tsp 
  • Hing/ asafetida- a generous pinch 
  • Onion -1
  • Tomato -1
  • Garlic flakes - 3 
  • Ginger - 1 inch 
  •  Coriander powder-1 tsp 
  • Garam masala-1/2 tsp 
  • Turmeric powder-1/4 th tsp 
  •  Red chilly  powder -1 tsp or according to the spice 
  • Salt to taste 


  • Lime jucie - 1 tsp 
  • Coriander leaves chopped - 3 tsp 

Just before serving 
Cashew paste - 3 tsp 

Pressure cook sprouted moong for 1 whistle dont over cook n make it mushy . 

In a kadai add  oil and splutter cumin seeds , add hing , chopped onions n fry till pinkish red . Add chopped garlic, grated ginger n fry for a minute . Add chopped tomato n cook till the raw smell goes . 
Add all the powders n fry for a while . Add the cooked sprouted moong along with salt n cook for a while . Switch off and do the garnishing n just before serving add cashew paste to the masala .

Saturday, July 11, 2015

Ash gourd Surnali

Ash Gourd Surnali 

  • Dosa Rice- 1 cup
  • Urid dhal- 1/4 th cup
  • Thin phova /Beaten Rice- 1 fist
  • Grated Coconut- 1 tblsp 
  • Ash Gourd- 1/4 th kg 
  • Methi /Fenugreek - 1 tsp 
  • Salt to taste 

Wash n soak dosa rice, urid dhal n fenugreek seeds for about 5 hours .

Just before grinding the batter , soak thin phova in little water for about 5 mts . 

Chop the ash gourd to 2 inch  pieces . 

Now grind all the above ingredients along with grated coconut to a fine paste . ( Dont add water as ash gourd oozes water ) 

Add salt to the batter n ferment overnight . 

Heat a dosa tawa , smear oil n pour a ladle full dosa batter ( dont spread the batter too much ) . cover n cook only on one side . 

Serve hot with Chutney . 

Thursday, July 9, 2015

Dahi Sev Batate Puri

Dahi Sev Batate Puri

  • Puffed puris /Golgappas- 20
  • Potatoes - 3 
  • Curds - 1/2 cup 
  • Onion - 1
  • Tomato - 1
  • Coriander leaves - 2 tblsp 
  • Green Chutney - 1/2 cup 
  • Sweet Date Tamarind chutney- 1/2 cup 
  • Red chilly powder - 1 tsp 
  • Roasted cumin powder- 1 tsp 
  • Nylon Sev - 1/2 cup 
  • Salt to taste 

For Puris 
  • Fine Rawa /semolina -3/4 th cup
  • Maida -1/2 cup 
  • Urid dhal powder ( black gram ) -2 tsp ( level ) 
  • Baking powder-2 pinch  
  • ice cold water as needed 
  • Salt to taste 

Dry roast urid dhal till golden brown n powder it in mixer .. 
Mix maida, rawa , urad flour ,salt n baking powder in a bowl ,add ice cold water n knead to a stiff dough . keep closed under wet cloth for 10 mts .Pat n knead again till the dough becomes smooth n elastic ..roll like chapathi , using a round biscuit cutter , cut small round n deep fry in batches till crisp !


  • 1 cup -coriander leaves-1cup
  • 1/4 cup- mint leaves-1/4 th cup
  •  Green chilly-2
  •  ginger-1/2 inch
  • lime juice-1 tsp
  • Salt to taste
Grind all the above to a fine paste with little water .
can be refrigerated for about 3 to 4 days .
  • Dates-1/2 cup 
  • Tamarind pulp-1/4 th cup
  • Jaggery-1/2 cup
  • Red chilly powder -1/2 tsp
  • Roasted cumin powder-1 tsp 
  • Black salt(kaala namak)-1/4 th tsp
  • water-2 cups
In a vessel add little water ,boil dates till soft it n grind it . 

Add this paste along with all the above ingredients n boil well till it becomes thick . 

Cool  n refrigerate it in an air tight container .

NOTE : Both these chutney's can be used for any kind of chaat items .

Pressure cook potatoes , cool , peel n chop them .Keep aside . 

chop onion , tomato n coriander leaves finely.

Beat the curds until smooth . 

Arrange the  puffed puris in a plate n make a hole with thumb on top of each puris ,stuff the chopped potatoes in each puris  , add little green chutney , little sweet chutney , little curds , little chilly powder , little cumin powder, salt per taste.. 

sprinkle the chopped tomato, chopped onion , chopped coriander leaves . Drizzle some curds as well as nylon shev along with chilly n cumin powder . 

Serve Immediately or else the puris  will be soggy !