Lucknow ki aloo tikiya ( Fried potato cakes with chutney)

  4 large potatoes
  salt to taste
  Oil for frying
  2t sps ghee(clarified butter)
  1 cup beaten youghurt

 Green chutnney

  1 cup coriander /cilantro leaves
  1 small onion
  3 cloves of garlic
  1green chilli
  1/2 t sp salt
  juice of 1/2 a lemon or lime
  Grind all the ingredients in a grinder and your chutney is ready.

  Tamarind chutney

  1/2 cup tamarind paste
  1 cup jaggery powder or brown sugar or refined sugar
  2 tsps dhania (coriander powder)
  1/2 t sp rock salt 
  1/2 t sp jeera /cumin powder ( dry roast jeera /cumin seeds and pound them coarsely or grind in a grinder)
  red chilli powder to taste
 coarsely ground black pepper
  Table salt to taste

Boil the tamarind paste with 1/4 cup water, add the jaggery powder, add all the masalas and cook till it thickens. Should be a syrupy consistency.Pour into a small jar when cool and store in the fridge.

  • Boil poatatoes with the skin.
  • When cool peel the skin and mash potatoes to a smooth paste with the salt.Should be like a soft dough.
  • Make tikiyas / round balls with the mash and flatten them on your palm about 1/4" thick and 1 1/2" diameter.
  • Heat  2 tb sps oil in a heavy bottom fry pan or a griddle till smoking and spread it around the pan. 
  • Place the tikiyas in the fry pan and adjust the heat so that it browns slowly and evenly.
  • Turn the side with a flat spatula taking care not to break it and let it brown evenly.
  • Add a few drops of oil around the sides if required.
  • Keep turning the tikiyas till both sides are well browned and crisp.
  • Spread the ghee or butter on the tikiyas and turn the side. Now spread the ghee on the other side,turn again and fry till you get the aroma of the ghee.
  • Slide on to a small plate, put 1 tb spoon of beaten yoghurt, over the tikiya, top with the green and red chutney and sprinkle chaat masala.
  • Take a bite, close your eyes and find yourself transported to the land of the Nawabs.


 Note: The tikiyas in Lucknow are actually made with pure ghee only and are really yummy.
Try it when you are in an indulgent mood or go for this watered down version as often as you wish.

Quick Fix.......Tawa Paneer (cottage cheese)/Tofu

Just the thing when you are too tired to cook but can't look at another pre cooked meal.


  10, 1" cubes of paneer/tofu
  amchur/ mango powder
  red chilli powder
  salt to taste
  3 t sps cooking oil

  • Heat a tawa/ gridle or a non stick frypan.
  • Add 1 tsp oil and spread it around when smoking.
  • Lower heat and place the paneer/tofu on the tawa, fry till lightly browned.
  • Turn the paneer and add another t spoon of oil all around.
  • Keep turning the sides and adding few drops of oil till all the sides are done to your liking.
  • Transfer to a plate and sprinkle, amchur, chilli powder and salt to taste.
  • Magic!!Your main dish is ready in two minutes.Enjoy it plain or toast two slices of bread,spread it with your favourie chutney or pickle,top it with thin tomato and cuchmber slices, place the paneer cubes on top,close your eyes take a bite,remember Roma and feel your tiredness vanish.
  •  Little more effort??? Cut an onion into half and then slice it roughly.Sprinkle amcur powder, a few drops of lemon juice.Heat a paratha or roti, spread your favourite chutney or pickle and roll it with the fried paneer and onions,sit in front of the TV and enjoy your kathi roll.

Kashmiri koftas (Meat Balls)


  500 gms mutton keema(mince)
  1 1/2 tb sp yogurt
  300 ml water
  3 tb sps ghee/ cooking oil


  2 medium sized onions chopped fine
  11/2 tb sp garlic chopped fine
  1 tb sp chopped ginger
  1t sp whole jeera(cumin seeds)
  a good pinch of  hing (asaphoteida)
  1/4 t sp ginger powder
  1/2 t sp chilli powder
  salt to taste
  2 tb sps chopped coriander leaves
  2-3 green chillies chopped fine
  1 tb sp mustard oil

  • Fry onions and garlic together till golden brown.
  • Add half of the fried onion/ garlic mixture to the mince and reserve half.
  • Marinate the keema with all the  marinade ingredients including the mustard oil,green chillies and coriander leaves and mix well.Leave aside for atleast 2-3 hours.
  • Heat ghee/ oil in a very heavy bottomed pan.
  • Add the fried onion /garlic paste .
  • Beat the curd well and mix with 1 1/2 glasses of water. Add to the onion mixture and let it come to a simmer.Keep the flame low so that the mixture doesn't curdle.
  • Form koftas (round balls) about the size of a lime, with the marinated keema and drop them gently into the simmering curry.Keep the flame low and let the koftas bind and  cook gently.Do not cover.
  • Do not stir with a spoon , just shake the pan gently, taking care not to break the koftas.
  • When the water dries up, sprinkle some more and let it cook till ghee separates and the koftas are well coated and golden brown.
  • Garnish with fresh coriander leaves chopped fine.
  • Serve with hot parathas or enjoy as a snack.

 Thanks to Raj aunty and Raina uncle who fed us generously and shared their  recipes enthusiastically.