Aloo Tikkis - The favourite Punjabi snack

To serve 4 adults you need:

Ingredients:
Potatoes (fist-sized) - 4

Onions - 1
Green chilies - 2
Cooking oil - 2 Tbsp
Jeera powder - 1/2 Tsp
Chilly powder - 1/2 Tsp
Fresh Coriander Leaves - 4 strands chopped fine
Slices of bread - 4
Lime - 1
Salt to taste

Tools you will need:
Non-stick pan, cooker

The Burpy To-do:

1. Boil the potatoes till well done, peel the skin once cool and grate to avoid lumps.
2. Dip the slices of bread in water and squeeze the water out and add them to the potatoes.
3. Add finely chopped onion, green chilies and coriander leaves, jeera powder, salt to taste, and lime juice to the potatoes and knead into a soft dough.
4. Make flat circular cutlets of 2" diameter of 1 centimeter of thickness.
5. Shallow fry these cutlets/tikkis on the non-stick pan on a low flame using the cooking oil so that they become crispy brown on both sides.

Serving options are as follows:

Once done on both sides serve the tikkis hot...

• With green coriander chutney or tomato ketchup. 
• As a filler in buttered slices of bread with finely chopped onions
• With ragda and chutneys

Add-on Recipe: Green coriander chutney

1. Grind a large bunch of coriander leaves along with 3 green chilies, 1 lime's juice and 3 pieces of garlic along with 6 tbsp of water
2. Add salt to taste once grinding is complete

Add-on Recipe: Tamarind chutney

1. Take a fist full of peeled tamarind and soak it in water for about 30 minutes
2. Squeeze the pulp of the tamarind into the water and strain water to get a smooth paste
3. Add a fist full of grated jaggery to the paste. Also add to it a 1 tsp of ginger powder (Sonthh) pinch of black pepper, 6-8 raisins, and 4-5 dates.
4. Bring the mixture to a boil and make the flame low to cook for 10 mins. The paste will thicken and your chutney is ready
5. You could coose to strain te mixture or eat it as is 

Add-on Recipe: Ragda

1. Soak the ragda chana for 2-3 hours
2. Cook with 2 times the quantity of water, 1 chopped onion, 1 tomato, crushed ginger garlic paste, and salt to taste in a cooker
3. Serve hot with Tamarind Chutney and the Coriander Chutney shared above

The Ultimate Chicken Korma!!

To serve 4 adults you need: 

Ingredients:
Chicken - 1 kg
Onions - 250 gms or 3-4
Curd - 300 gms
Pure Ghee - 250 gms
Ginger Garlic paste (made by grinding equal portions and a little water) - 3 tbsp
Dhaniya Powder - 1 tbsp
Red Chilly Powder - 1-2 tbsp (depending on how spicy you want it to be :)

Dry Garam Masala (pieces):
Cumin (Jeera) Powder - 1 tsp
Bay Leaf (Tej Patta) - 1
Small Cardamom (Chotti Elaichi) - 3
Clove (Laung) - 6
Pepper (Kali Mirch) - 6 balls
Cinnamon - 1-inch piece

For the Baghar or Tadka:
Nutmeg (Jaiphal) - 5 mm
Mace (Javitri) - 3 strands
Small Cardamom (Chotti Elaichi) - 5

Tools:
Large Kadhai, Ladel, Grinder

The Burpy TODO:

1. Put ghee into the kadhai and let it heat.
2. Finely cut the onions either long or small and fry to a golden brown / or till crisp - Once done remove from the oil into a strainer to drain away excess oil.
3. Grind the ginger and garlic into a paste. Add the dry Garam Masalas and 3 tbsp of the ginger-garlic paste into the hot ghee.
4. Add the Dhaniya powder and red chillies to half the portion of curd and add this mix to the ghee and then you do the BHUNO routine (DESI TIP: Bhuno simply means intermittently stirring the dish carefully at high and low fire so that it does not burn at the bottom) till the oil leaves the sides.
5. Now add the chicken pieces and do the BHUNO routine again for another several minutes till the oil leaves the sides!
6. Now crush the browned onions with your hand and add it to the balance curd with some 1/2 tsp of garam masala and add this mixture to the chicken. Bhuno routine once again for about 5-10 mins 
7. Add water and salt to taste and then cook till the chicken is well done. 
8. Once the chicken is done give it a baghar (DESI TIP: Baghar or Tadka simply means adding spices to hot oil and letting it splutter before adding it to the dish being cooked) by throwing in 5 small elaichis, crushed jaiphal and javitri into hot ghee in a pan. Once it splutters add it to the curry and cover for a while to retain the flavor.
9. Serve the chicken Korma with hot rice, Naan, or Fresh Bread

ENJOY :))

Pizza: Yeh Pizza Hut bhulva dega jaani :)

To serve 4 adults you need: 

Ingredients Pizza Sauce:

Tomatoes - 1 kg 

Onions - 6 

Garlic - 12 cloves 

Cinamon - 1-inch piece 

Cloves - 4 Ajwain pinchfull 

Kashmiri Mirch - 2 

Bori Mirch (small ball-shaped red chillies) - 2 

Salt to taste 

Pizza toppings: Keep bottles of Olives, Capers, Jalapenos and Mozarella cheese in the refrigerator for use at any time. Sliced Olives, Capsicum de-seeded and chopped fine, jalapenos, onion, capers, chicken sausage or pieces of boiled chicken, grated paneer, grated mozzarella cheese... Last but not the least Pizza bread or simple big slices of bread from a bakery. 

Tools: 

Deep Colander, Grater, Knife, Work-board, OTG 

The burpy TODO:

1. Chop the tomato and onions into 4-8 pieces each. 
2. Put all the sauce ingredients into the colander and boil till well done. 
3. Strain the mixture thru a fine sieve and then bring to a boil in the same colander for about 15 mins. DESI TIP: Use the sauce for any number of pizzas you may wish to make and store the rest in the freezer in an ice tray - thaw requisite cubes of sauce as and when required!! 
4. Poke some holes in the Pizza bread with a fork. Don't make holes in the bread slice as they are quite porous anyway. 
5. Spread apply a thin layer of butter on the bread/pizza base.
6. Apply the sauce on the pizza bread or slice of bread amply and then sprinkle the pizza with toppings of your choice and top it with some grated mozzarella cheese. 
7. Place the Pizza into a pre-heated OvenToasterGriller (OTG) till the cheese melts and the Pizza is mildly brown. 
8. Serve hot with a chilled drinks / beer 

PARTY TIME!!!

Swati ki takkar Macdonalds ko!!

To serve 4 adults or children you need:

INGREDIENTS
Potatoes - 3
Carrot, Peas, Beans - 1/2 cup
Onion - 2
Ginger - 1 inch piece
Green Chillies - 1 or 2
Garam Masala Powder - 1/2 tsp
Lime - 1
Slices of bread - 4
Corriander - bunch
Salt to taste
Cooking Oil
Burger buns - 4 to 6
Mayonaise to taste
Tomato - 1 to 2
Lettuce - 10-12 leaves
Britannia Cheese slices - 6

TOOLS
Vessel or Pateela, Cooker, Knife, Work board, Frying pan, Grinder

The burpy TODO
Boil the potatoes in the cooker till well done - Peel and mash once cooled.
Chop a medium sized carrot and 5-6 bean stalks into 1 cm pieces. Place the cut vegetables along with a handful of peas into the pateela, add water and salt and put to boil for about 15 mins. Strain and squeeze out the water once boiled.
Cut one onion, the chillies and corriander fine and grate the ginger piece.
Grind the slices of bread in the grinder.
Add all the above i.e. mashed potatoes, boiled vegetables, onions, chillies, bread crumbs, corriander, ginger paste and the lime juice into a pateela and mash together to form a dough.
Make flat about 1 cm thick and 2-2.5 inch in diameter tikkis of the dough with your hands. Shallow fry them in medium hot cooking oil till both the sides are well browned and crisp.
Now slit the burger buns and spread both the inner sides with ample Mayonaise.
Place one side of the bread bun on your working board - layer it with a few slices of tomato, a few slices of onion, a few leaves of lettuce, one burger tikki you prepared above, a slice or two of cheese and and top this with the other side of the burger bun. You could toothpick your burger in the centre all the way to the bottom to keep the layers from slipping away.
Serve hot with Tomato or Mustard sauce ... ENJOY!!

My special Mughlai "Butter Chicken"

What you need to serve 4 adults:

INGREDIENTS
Kajus - 15
Boneless Chicken - ½ kg
Tomatoes - 4
Pepper - 2
Tej Patta - 1
Big Cardamom - 2
Red Chilli - 1 tsp
Sugar - ½ tsp
Vinegar - 1 tbsp
Fresh cream - 2 tbsp
Ground pepper - ½ tsp
Kasuri Methi - 1 tbsp (Kunal my pal from punjab and his wife Upasana suggested that we add this -- he is my thethh punjabi puttar ... delicious addition - treat yourself guys!!!)

TOOLS
Cooker, Grinder, Knife & Board,

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The Burpy TODO
Put the kaju, whole tomatoes, pepper, cardamom and Tej Patta in a cooker with half a cup of water and let it cook for 3 whistles
Remove the puree from the cooker and take out the garam masala we added. Grind the puree
In a kadhai add a tbsp of butter and the puree, red chilli and sugar and allow simmering till the masala leaves the sides. Then cook for 10 mins on a low fire.
While the masala is cooking prick the chicken with a fork and add vinegar and leave to cook in the microwave for 15 mins. Once done cut into small cubes or triangles
Put the pieces in the gravy and add fresh ground pepper and fresh cream on top
Serve hot with paranthas or rotis

My special "Anda Curry"

What you need to serve 4 adults:

INGREDIENTS
Eggs - 6
Potatoes - 3
Large Onion - 1
Tomatoes - 4
Green Chillies - 2
Oil - 2 tbsp
Hing - 1 pinch
Jeera - 1 pinch
Garam Masala - 2 cloves, 1 inch of dalchini, 1 tejpatta leaf, 4-5 pepper balls, 1-2 cardamoms, a little jaiphal, a little javitri
Ginger paste - 1 tbsp
Garlic paste - 1 tbsp
Dhania powder - 1 tbsp
Lime juice - 1 lime squeezed
Coriander - 1 handful chopped

TOOLS
Kadhai, Dekchi, Knife and Board, Grinder

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The burpy TODO
Boil six eggs, shell them and keep them whole
Peel potatoes and cut into half
Chop the large onion fine
Grind the tomatoes and 2 green chillies to a fine paste
In a kadhai add the oil, add all the garam masala, a pinch of hing and jeera. Allow to splutter. (At this point if you wish you could take out the garam masala from the oil except for the taj patta)
Add the onions and let them brown then add the tomato and chilli puree and saute
Add ginger and garlic pastes to the masala along with turmeric and kashmiri chilli powder and let them cook till the masala leaves the sides of the kadhai
Add half a cup of water and cook till the masala becomes a thick curry
Add dhania powder to thicken the gravy. Now add the half cut potatoes and salt to taste and sauté for a while. Cover to cook till potatoes are done (this should approximately 20-30 mins)
Add the boiled eggs and a glass of water to make the gravy. Bring to a boil and add the lime and coriander to garnish
Serve the "anda curry" hot with steaming hot paranthas or steamed rice ... YUMMYDIEEDOO

Vanita ke badhiyan "Batate Vade"

What you need to serve 4 adults or kids:

INGREDIENTS
Garlic - 4 cloves
Green Chilly - 4
Dhania Seeds - 2 tbsp
Rai - ½ tsp
Kari Patta - 5 leaves
Turmeric - ½ tsp
Boiled grated potatoes - 8
Salt to taste
Lime - 1 squeezed
Besan paste - 3 tbsp besan and 1 cup of water
Pav - 12
Red Chutney
Green Chutney

TOOLS
Kadhai, Frying spoon, Cooker to boil potatoes, Grater, Knife & board, Grinder

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The Burpy TODO
Boil the potatoes in the cooker till well done (usually this should take 3 whistles and you can smell the boil potatoes)
Grind the garlic cloves and green chillies.
Grind dry dhaniya seeds coarsely.
Add rai and kari patta to hot oil in a kadhai along with haldi.
Add to this the ground garlic, chillies and dhaniya.
Grate the potatoes well after deskinning. Then add the grated boiled potatoes and salt and lime to taste to the masala above.
Make small balls and dip in the thin mix of besan, salt and water and deep fry in medium hot oil.
Serve with fresh pavs and red and green chutneys.

For the Red Chutney – Lasan, salt, kashmiri chillies, amchur

For the Green Chutney – Green chillies, coriander, salt, lime and a small piece of coconut.

GREEN CHUTNEY
Take 2 green chilies, a bunch of cleaned and chopped coriander, two large pieces of garlic and put them all into your grinder
Before turning the grinder on squeeze one lime onto the ingredients and then close and turn on the grinder (The squeezed lime helps retain the green color of the chutney)
Add salt and black salt to paste
Use as much required and preserve the rest in an air tight jar for use later

RED CHUTNEY
Soak 100 gms of kashmiri red chillies in a cup of water for about 2-3 hours.
Grind the soaked chillies in their water along with a cup full of garlic
Add white vinegar and salt to taste
Use what you need with the Vada Pavs and then preserve in an airtight jar for use later

My special - PASTA mama mia!!

To serve 4 adults you need:

INGREDIENTS
Fusili pasta - 1/2 a pack
Peas - handful
Potatoes - 1
Carrots - 1
Spinach - bunch
Cauliflower - 6" pc
Mushrooms - 10
Butter - 2 tbsp
Maida - 1 tbsp
Milk - 1 large cup
Cheese - 2 slices
Salte & Pepper to taste
Tomatoes - 1 large
Onion - 1 large
Garlic - 1 clove large
Basil - dash
Oregano - dash
Olives - 8

TOOLS
Frying pan, knife & board, vessel

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The Burpy TODO

Boil the pasta in hot water. Starin the water in a collander and add a dash of oil to keep the pieces from stucking.
Chop all the vegetables (except spinach) small and boil – peas, potatoes, carrots, cauliflower, mushrooms. (you can make this a non-vegetarian dish by adding any meat of your chice instead)
Take one tbsp of butter and the maida and brown in an open pan.
Once done turn off the flame and slowly add a cup full of milk to the mixture while continuously stirring. I
n case nuggets form whip the paste in the mixie for a few minutes.
Once the thick paste is formed add a slice of cheese, salt and pepper to taste. This is your white sauce for your pasta.
Now add one finely chopped onion to a tbsp of butter in a fresh pan and to this add finely chopped tomatoes and a big clove of garlic finely chopped with a little bit of salt. Saute until tender.
Add the oregano and basil dashes at this stage.
Then add the white sauce and boiled vegetables to this mixture and sauté for a few minutes.
Then add the spinach and finely chopped olives.
Add the boiled fusili pasta at this stage.
Add some grated cheese into it and then garnish with coriander after serving in a dish.
Serve hot with hot and crisp garlic bread

Aliyas Chicken Angare

What you need to serve 4 adults

INGREDIENTS
Chicken (Preferably boneless) - 1 kg
Ginger Garlic paste - 2 tbsp
Browned and powdered Kasturi Methi - 1 tbsp
Fresh Curd - 2 tbsp
Tandoori food color (can be avoided if required) - Pinch
Tomatoes - 4
Onions - 2
Kashmiri Chillies - 5
Cashewnuts - Handful
Cooking Oil - 2 tbsp
Salt to taste
Corriander Leaves - Bunch

TOOLS
Grinder, Kadhai, Knife and board

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The Burpy TODO
Wash the chicken pieces well and marinate for an hour in the following mixture – ginger garlic paste, browned and powdered kasturi methi, curd and food colour.
Grind the tomatoes, onions, kashmiri chillies and cashewnuts separately.
Heat the cooking oil in a pan and add to it the ground tomatoes, onions, chillies and nuts and let it cook covered on a slow flame for at least half an hour.
Add the marinated chicken to the masala and let it cook till it is well done. Garnish with coriander leaves.
A desi tip that you can indulge in if you like but can also be avoided - Throw in a piece of burning coal into the curry and cover till the steam of the coal stops. Remove the coal piece.
Ganish with corriander leaves
Serve hot with hot Paranthas / Rotis / Rice

Karnani Aunty ka Shahi Paneer

What you need to serve 4 adults

INGREDIENTS
Paneer chopped into 1"x1" cubes - 1/2 kg
Tomatoes - 6
Cashewnuts 10-12
Garlic Cloves - 6
Kashmiri Chillies - 8
Coconut Powder - 2 tbsp
Cooking oil - 1 tbsp
Butter - 1 tbsp
Kasturi Methi (Dried Methi leaves) - 1 tsp
Corriander Leaves - Bunch
Salt to Taste

TOOLS
Mixer, Knife and board, Grater, Kadhai

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The Burpy TODO
Soak the block of paneer in warm water to make tender for 10-15 minutes. Chop the Paneer and keep aside
Make a puree of 5 tomatoes by grating them.
Grind the Cashewnuts, Garlic, Kashmiri Chillies and Coconut powder to a smoothe paste.
Put the oil and butter into a kadhai and add the Kasturi Methi to it.
Add the ground paste, tomato puree and 1 chopped tomatoe to the oil and butter and let it cook till the oil leaves the sides.
Add the chopped paneer to it and let it sauté well in the masala. Add salt to taste and Cover for 5 mins.
Garnish with freshly cut coriander leaves. Serve hot with hot Paranthas / Roti / Rice

Mahim Ke Aloo

What you need to serve 4 adults:

INGREDIENTS
Mini Potatoes - 1 kg
Dhaniya & Zeera seeds each - 1 tsp
Kashmiri Chillies - 4
Leaves of Kokum - 10
Finely chopped onions - 2
Cooking oil - 1 tbsp
Rai - 1 tsp
Curry Patta Leaves - 6-8
Hing - 1/4 tsp
Green chillies finely chopped - 4
Salt to Taste
Corriander leaves - Bunch
Pure Ghee - 1 tbsp

TOOLS
Cooker, Grinder (alternatively use a hand pounder), Knife and board, Kadhai
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The Burpy TODO:
Boil the mini potatoes in the cooker. Peel when cooled and keep aside.
Lightly brown the Zeera seeds, Dhaniya seeds and Kashmiri Red Chillies and then grind to a powder.
Soak the Kokum leaves and then grind to a paste.
In the Kadhai, add the Cooking Oil, Rai, Hing, Curry Patta Leaves, Green chillies and finely chopped onions.
Once the onions turn light pink add the powdered dry masala and the kokum paste and sauté till the oil leaves the sides.
Add the mini boiled potatoes to the masala and sauté for a few more minutes with salt to taste.
Garnish with coriander and a dash of pure ghee.
Serve hot with hot Paranthas / Rotis / Rice