Monday, August 16, 2010

ALU KI TIKKI, ALU FRY RECIPE, Allu ki Tikki Recipe, (Salted Recipe of Potato), POTATO TIKKI (INDIAN SALTY DISH), (Advisable for Healthy People Only)

AALU TIKKI (POTATO TIKKI), Aalu Ki Tikki (Salty Indian Food) Very Delicious :

AALU KI TIKKI METHOD, Hot to made Alu Tikki in Home, Professional Method of making Aalu (Potato) ki Tikki.



  1. FISH STOCK : ½-1 Pound Fish Back Bones and Skins, 1 Onion Sliced, 2 Small Carrots Sliced,  2 Stalks Celery,  6 Springs of Parsley,  1 Bay Leaf,  1 Spring of Thyme,  2 ½ Pints Water,  ½ Pint White Wine or Cider (this is optional).
    METHOD : Use back-bones from white fish-sole, turbot or halibut preferably ... and the skins if available.  Put these in a pan with the sliced onion, carrot, celery, herbs and water.  Add the white wine or cider if available.  Then add salt and pepper.  Bring very slowly to the boil and simmer for 30-40 minutes until the liquid has reduced and is well flavoured.  Now Strain and Cool. Use at once or freeze for later use..
  2. WHITE FISH CHOWDER : A substantial thick soup of fish and potatoes, which can make a meal in itself (serves 4 - 6, hot); 
    ITEMS / MATERIALS REQUIRED : 1 Pound fresh Cod, haddock or halibut, fileted head, skin and bones of fish ½ pint water,  2 Onions, 1 Sliced, 1 Chopped 1 Carrot (Sliced), 1 bay leaf, 3-4 Springs of Parsley (or 1 level Teaspoon dried parsley),  1 small cube of fat salt pork (about 1 inch) or 2-3 slices of fat becon,  4-6 oz deced potatoes,  ¾ pint milk, 1/8 teaspoon or 1 large pinch ground mace or nutmeg,  1 level tablespoon chopped fennel,  1 level tablespoon chopped parsley,  1 oz butter
    METHOD : Wash the fish skin, head and bones in cold water, and put into a pan with ¾ pint of water.  Add 1 Onion, Carrot, Bay Leaf, Parsley Springs, Salt and Pepper, Bring slowly to the boil, skimming as necessary.  Reduce heat and simmer for 15 -20 minutes.  Strain and reserve liquid for chowder.
    Now Chop the fat salt pork or becon, and cook slowly until the fat melts.  Remove the crispy pices of becon, and reserve for garnish.
    Now Chop the second onion and add to the hot fat.  Cook gently until tender.  Then dd the diced potatoes and the fish stock.  Cook for 5-6 minutes before adding the fish chunks.  Then simmer until the potatoes are tender and the fish cooked, about 10 minutes.
    Now Bring the milk to nearly boiling point and add to the fish mixture with seasoning and herbs.  When ready to serve, stir in the butter, and serve at once..
  3. AMRITSARI FISH RECIPE (Indian Delicious Fish Recipe) : 

    Ingredients:    8 fish fillet, 200 gms gram flour, 1 tbsp garlic paste, 1 tbsp ginger paste, 1 tsp ajwain, 1 tbsp red chili powder, 1 tbsp lemon juice, 1 egg, 100 gms curd, oil for deep frying, Salt To Taste.
    -  Clean, wash and cut fish into one and a half inch size cubes.
    - Apply salt, lime juice, ginger paste, garlic paste and red chilli powder.
    - Keep aside for arround 20 minutes.
    - Make a batter of gram flour, curd egg, ajwain, salt and water.
    - Keep marinated fish pieces dipped in this batter for 15 minutes.
    - Heat oil in a Kadai (FryPan etc.) and deep fry the fish till golden brown and crisp.
    - Serve amritsari fish hot sprinkled with 'Chaat Masasla' and Lemon Wedges.

S (Soup, Saus)

Soups (Veg. & Non Veg.)

Chicken Stock Consomme
ITEMS REQUIRED : 1 Boiling Chicken (with Giblets)2 Peeled & Sliced OnionsStalks of Celery अजवाइन,  2 - 3 Carrots1 thin silver of lemon rind,  1 bay leaf6 - 8 springs of persley, 1 spring of tarragon (or large pinch dried tarragon), 1 small spring of thyme (or large pinch dried thyme), 6 peppercorns, 1 Level Teaspoon Salt (as per taste).

WORD MEANING : Giblets = "left over" parts of a butchered fowl. It includes the liver, crop, kidney, and neck of the bird. In many recipes, these giblets are used to make gravy more tasty.
Celery : अजवाइन, for Photos and Meaning CLIEK HERE.

STEPS (Method) :
  1. Put a cleaned and cut-up boiling chickn into a large pan with sliced vegetables.
  2. Add the herbs and seasoning, Cover with Water, and bring slow to the boil.
  3. Cover the Pan and simmer for 2 hours until all the flavour is in the soup.
  4. Strain and allow to Cool, when cold, skim fat from the top and use the stock for chicken consome or other soups requiring strong chicken stock.
  5. The Stock can also be stored in teh deep freezer.
Ordinary Chicken Stock
ITEMS REQUIRED : 1 cooked Chicken Carcass Giblets (as per availability)1 Sliced Onion2 Sliced Carrots2 Celery Stalks1 Bay Leaf1 Thyme Spring (or 1/8 teasoon or largepinch dried thyme)6 Persley Springs6 Peppercorns, 1 Level Teaspoon Salt1 Chicken Cube (as per taste)

STEPS (Method) :
  1. Put the broken-up chicken carcass & bones into a pan with any available giblets and any leftover chicken meat (skin).
  2. Add the vegetables and herbs.
  3. Cover it with water, add pepper and salt, [very little garam masala (hot pipper) as per taste] IF YOU DONT KNOW WHAT IS GARAM MASALA PLEASE CLICK HERE. Bring to the boil slowly, then simmer for 1-2 Hrs. or untill well flavoured. If needed add a Chicken cube.
  4. Cook for few more minutes (if chicken cube added).
  5. Strain & allow to cool, either use on the same time or store in the refrigerator, boiling it up daily, or in a deep freeze.
Fish Stock
MATERIALS REQUIRED: ½ - 1 Pound Fish Back-Bones and Skins,  1 Sliced Onion,  Two Sliced Carrots,  2 Stalks Celery,  6 Springs of Parseley,  1 Bay Leaf,  1 Spring of Thyme,  2 ½ pints water,  ½ Pint white wine or Cider (if required).

  1. Use back-bones from white fish-sole, turbot or halibut preferably - and the skins if available.  Put these in a pan with the sliced onion, carrot cerely, herbs and water.
  2. Add the white wine or cider as per availability.
  3. Then add salt and pepper.
  4. Bring very slowly to the boil and simmer for 30-40 minutes until the liquid has reduced and is well flavoured.
  5. Strain and cool. Use at once or if needed freeze for later use.


  1. VEGETABLE STOCK - 3 medium onions, umpeeled,  3 medium carrots, peeled,  2 leeks, white part only,  4-5 stalks of celery,  1 small turnip, peeled,  1 level tablespoon butter or oil (as per taste),  2-3 quartars water,  6 peppercorns,  1 bay leaf,  4-6 Springs of Parsley,  1 Spring of Thyme (or 1/8 teaspoon or large pinch dried thyme - (whatever available), 
    METHOD : Cut up the vegetables and brown these until golden in either a little butter or edible oil.  Now Add water, herbs and seasoning.  bring to the boil,  simmer for arrount 1 ½ -2 hours, by which time the stock should be well flavoured. Now Strain and Cool it,
    It is used for soups or sauces calling for vegetable stock.
  2. GREEN PEA SOUP : Creamy pea soup delicately flavoured with a touch of mint (Serves 4-6, hot)
    MATERIALS REQUIRED : 1 oz Butter, 1 Small Onion or Few Green Onions - finally chopped,  1 Head of Lettuce , (बंद गोभी), washed and sliced, 1/2 pound fresh or frozen peas, 1 ¾ - 2 pints chicken stock sugar to taste, 1 spring of mint or half Tespoon dried mint,  GARNISH: four to six Tablespoon double cream,  One teaspoon Fresh or dried chopped mint,  fried Bread or becon croutons see our garnish section.


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