SANDIZZA ... moi special :)

What you need to serve 2 adults:

4 slices of bread

Butter

Tomato ketchup

Finely chopped toppings (tomatoes, onions, capsicum, mushrooms, chicken, sausages, pepperoni)

Fresh basil cut fine

Dried or fresh (cut fine) Oregano 

Olives sliced

Green Chillies (if you like spice) or Red chili flakes

Salt to taste

Tools you will use:

Flat pan

Spatula

Chopping board

Knife

Grater

The burpy todo:

Heat a flat pan on the fire

Place a slice of bread quoted with the buttered side facing down

Quote the top of the slice with tomato ketchup

Layer the slice with the toppings of your choice

Sprinkle salt to taste on the layer of toppings 

Grate cheese of your choice onto the toppings

Place a few olives to decorate

Cover the slice for 5-7 mins 

Remove the cover once the cheese has melted and serve hot -

ENJOYYYY

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 :))