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

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 "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

Archies Yummy Potatoes

What you need to serve 6 adults:

INGREDIENTS
Baby Potatoes - 1 kg
Salad Oil - 1 tbsp
Basil - 1 /2 tsp
Oregano - 1/2 tsp
Red or Black Pepper - 1/2 tsp
Salt to taste
Corriander Leaves - Bunch

TOOLS
Frying pan, Cooker

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The Burpy TODO

Boil the baby potatoes in the cooker. Once done drain the water.
Do not de-skin the potatoes.
Add salad oil in the pan and add to this the basil, oregano, freshly ground pepper and salt to taste.
Saute for about 5 mins with finely chopped coriander garnish and serve hot with toothpicks as a delicious snack with drinks.

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