-
10/23/2014
allrecipes.com/Recipe-Tools/Print/Recipe.aspx?recipeID=151997&origin=detail&servings=8&metric=false
Weis Market560 Westerly Pkwy
STATE COLLEGE, PA 16801
Onions Sweet Buy 1 Get 1 Free expires in
2 days
Onions Sweet 1 lb For $1.79 expires in 2
days
Alicia's Aloo Gobi
Rated:Submitted By: AliciaPhoto By: JEPHINER
Prep Time: 10 MinutesCook Time: 1 Hour 20Minutes
Ready In: 1 Hour 30MinutesServings: 8
"Here's a variation of Aloo Gobi, a traditionally dry Indian
dish consisting of potatoes andcauliflower. This recipe calls for
coconut milk, tomatoes and chickpeas for a savory maindish in a
spicy sauce. Serve with basmati rice or, better, with breads such
as roti, naan,or pita."
INGREDIENTS:1/2 cup olive oil2 medium onion, chopped2
tablespoons minced garlic2 teaspoons cumin seeds2 (15 ounce) cans
diced tomatoes2 (15 ounce) cans coconut milk1/4 cup ground
coriander2 tablespoons salt2 tablespoons ground turmeric2
tablespoons cayenne pepper
2 teaspoons ground cinnamon2 teaspoons ground ginger2 teaspoons
ground cardamom6 large Yukon Gold potatoes, peeled andcubed2 medium
heads cauliflower, choppedinto bite size pieces2 (15 ounce) cans
garbanzo beans,drained1/4 cup garam masala
DIRECTIONS:You have scaled this recipe's ingredients to yield a
new amount (8). The directions belowstill refer to the original
recipe yield (4).
1. Heat oil in a large pot on medium-high heat and add onion.
Cook until softened, about4 minutes, then stir in garlic and cumin.
Continue to cook until onion begins to brown.
2. Stir in tomatoes and coconut and the coriander, salt,
turmeric, cayenne pepper,cinnamon, ginger, and cardamom. Stir until
mixture begins to boil, then put in thepotatoes, cauliflower, and
garbanzo beans. Blend well. Reduce heat to low and cover.
3. Simmer until the potatoes are tender, 45 minutes to an hour
(this will depend on thesize of the potato chunks). Sprinkle in the
garam masala, stir, and cook for anadditional 5 minutes.
ALL RIGHTS RESERVED 2014 Allrecipes.com Printed from
Allrecipes.com 10/23/2014
-
10/23/2014
allrecipes.com/Recipe-Tools/Print/Recipe.aspx?recipeID=72349&origin=detail&servings=6&metric=false
Weis Market560 Westerly Pkwy
STATE COLLEGE, PA 16801
Crisco Vegetable Oil Pure $1.87 expires in 2 days
Onions Sweet Buy 1 Get 1 Free expires in
2 days
Onions Sweet 1 lb For $1.79 expires in 2
days
Indian Style Basmati Rice
Rated:Submitted By: DHANO923Photo By: KitchenWitch
Prep Time: 10MinutesCook Time: 25Minutes
Ready In: 45MinutesServings: 6
"This is a savory Indian style rice dish flavored with whole
spices andfried onions. Soaking the basmati rice before cooking
makes all thedifference. Serve with your favorite Indian curry or
dal (lentils). Make sureyou warn people not to bite into the whole
spices!"
INGREDIENTS:1 1/2 cups basmati rice2 tablespoons vegetable oil1
(2 inch) piece cinnamon stick2 pods green cardamom2 whole
cloves
1 tablespoon cumin seed1 teaspoon salt, or to taste2 1/2 cups
water1 small onion, thinly sliced
DIRECTIONS:1. Place rice into a bowl with enough water to cover.
Set aside to soak for
20 minutes.2. Heat the oil in a large pot or saucepan over
medium heat. Add the
cinnamon stick, cardamom pods, cloves, and cumin seed. Cook
andstir for about a minute, then add the onion to the pot. Saute
the onionuntil a rich golden brown, about 10 minutes. Drain the
water from therice, and stir into the pot. Cook and stir the rice
for a few minutes, untillightly toasted. Add salt and water to the
pot, and bring to a boil. Cover,and reduce heat to low. Simmer for
about 15 minutes, or until all of thewater has been absorbed. Let
stand for 5 minutes, then fluff with a forkbefore serving.
ALL RIGHTS RESERVED 2014 Allrecipes.com Printed from
Allrecipes.com 10/23/2014
-
10/23/2014
allrecipes.com/Recipe-Tools/Print/Recipe.aspx?recipeID=72467&origin=detail&servings=20&metric=false
Weis Market560 Westerly Pkwy
STATE COLLEGE, PA 16801
Crisco Vegetable Oil Pure $1.87 expires in 2 days
Domino Premium PureCane Sugar Granulated 2 For $4.00 expires in
2
days
Gulab Jamun
Rated:Submitted By: COOLGUTSPhoto By: chefgirl*
Prep Time: 30 MinutesCook Time: 20 Minutes
Ready In: 50 MinutesServings: 20
"This is a traditional Indian dessert. Spongy milky balls soaked
in rose scented syrup.Delicious with fresh cream, Kulfi, ice cream
etc. To make it even more fancy, sprinklegold-leaf on top of each
serving."
INGREDIENTS:1 cup dry milk powder3 tablespoons all-purpose
flour2 tablespoons ghee (clarified butter),melted1/2 teaspoon
baking powder1/2 cup warm milk1 tablespoon chopped almonds
(optional)1 tablespoon chopped pistachio nuts(optional)
1 tablespoon golden raisins (optional)1 pinch ground cardamom1
quart vegetable oil for deep frying 1 1/4 cups white sugar7 fluid
ounces water1 teaspoon rose water1 pinch ground cardamom
DIRECTIONS:1. In a large bowl, stir together the milk powder,
flour, baking powder, and cardamom.
Stir in the almonds, pistachios and golden raisins. Mix in the
melted ghee, then pour inthe milk, and continue to mix until well
blended. Cover and let rest for 20 minutes.
2. In a large skillet, stir together the sugar, water, rose
water and a pinch of cardamom.Bring to a boil, and simmer for just
a minute. Set aside.
3. Fill a large heavy skillet halfway with oil. Heat over medium
heat for at least 5 minutes.Knead the dough, and form into about 20
small balls. Reduce the heat of the oil to low,and fry the balls in
one or two batches. After about 5 minutes, they will start to
float,and expand to twice their original size, but the color will
not change much. After thejamun float, increase the heat to medium,
and turn them frequently until light golden.Remove from the oil to
paper towels using a slotted spoon, and allow to cool. Drain
onpaper towels and allow to cool slightly.
4. Place the balls into the skillet with the syrup. Simmer over
medium heat for about 5minutes, squeezing them gently to soak up
the syrup. Serve immediately, or chill.
ALL RIGHTS RESERVED 2014 Allrecipes.com Printed from
Allrecipes.com 10/23/2014
-
10/23/2014
allrecipes.com/Recipe-Tools/Print/Recipe.aspx?recipeID=32620&origin=detail&servings=2&metric=false
Weis Market560 Westerly Pkwy
STATE COLLEGE, PA 16801
Domino Premium PureCane Sugar Granulated 2 For $4.00 expires in
2
days
Mango Lassi II
Rated:Submitted By: YONNAPhoto By: abapplez
Prep Time: 5 Minutes Ready In: 5 MinutesServings: 2
"A refreshing drink made with yogurt and mango - smooth, creamy,
andabsolutely heavenly!"
INGREDIENTS:2 mangos - peeled, seeded anddiced2 cups plain
yogurt
1/2 cup white sugar1 cup ice
DIRECTIONS:1. In a blender, combine mangos, yogurt, sugar and
ice. Blend until
smooth. Pour into glasses and serve.
ALL RIGHTS RESERVED 2014 Allrecipes.com Printed from
Allrecipes.com 10/23/2014
-
10/23/2014
allrecipes.com/Recipe-Tools/Print/Recipe.aspx?recipeID=14565&origin=detail&servings=14&metric=false
Weis Market560 Westerly Pkwy
STATE COLLEGE, PA 16801
Domino Premium PureCane Sugar Granulated 2 For $4.00 expires in
2
days
Eggs Extra Large White $2.29 expires in 2 days
Naan
Rated:Submitted By: MicPhoto By: B Spradley
Prep Time: 30 MinutesCook Time: 7 Minutes
Ready In: 3 HoursServings: 14
"This recipe makes the best naan I have tasted outside of an
Indian restaurant. I can'tmake enough of it for my family. I serve
it with shish kabobs, but I think they would eat itplain."
INGREDIENTS:1 (.25 ounce) package active dry yeast1 cup warm
water1/4 cup white sugar3 tablespoons milk1 egg, beaten
2 teaspoons salt4 1/2 cups bread flour2 teaspoons minced garlic
(optional)1/4 cup butter, melted
DIRECTIONS:1. In a large bowl, dissolve yeast in warm water. Let
stand about 10 minutes, until frothy.
Stir in sugar, milk, egg, salt, and enough flour to make a soft
dough. Knead for 6 to 8minutes on a lightly floured surface, or
until smooth. Place dough in a well oiled bowl,cover with a damp
cloth, and set aside to rise. Let it rise 1 hour, until the dough
hasdoubled in volume.
2. Punch down dough, and knead in garlic. Pinch off small
handfuls of dough about thesize of a golf ball. Roll into balls,
and place on a tray. Cover with a towel, and allow torise until
doubled in size, about 30 minutes.
3. During the second rising, preheat grill to high heat.
4. At grill side, roll one ball of dough out into a thin circle.
Lightly oil grill. Place dough ongrill, and cook for 2 to 3
minutes, or until puffy and lightly browned. Brush uncookedside
with butter, and turn over. Brush cooked side with butter, and cook
until browned,another 2 to 4 minutes. Remove from grill, and
continue the process until all the naanhas been prepared.
ALL RIGHTS RESERVED 2014 Allrecipes.com Printed from
Allrecipes.com 10/23/2014
-
Tandoori Chicken
1 (3-pound) chicken, cut into serving pieces, skinned and
trimmed of all visible fat
1/2 cup plain yogurt
2 Tablespoons fresh lemon juice or malt vinegar
1 Tablespoon minced garlic
1 Tablespoon peeled and grated or crushed ginger root
1 Tablespoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon fresh-ground black pepper
2 teaspoons salt, or to taste
Preheat the oven to 450 degrees. Prick the flesh of the chicken
all over with a fork. Then, using a sharp knife, cut slashes in the
flesh to allow the marinade to penetrate. Place the chicken in a
nonreactive large, shallow dish. In a nonreactive bowl, combine the
yogurt, lemon juice or vinegar, garlic, ginger, cumin, ground
coriander, cayenne pepper, cardamom, cloves, black pepper and salt.
Stir until well-mixed, then pour the mixture over the chicken and
rub it into the flesh, turning the chicken several times. Place the
chicken on a rack in a roasting pan, brush with oil, and cook,
turning once, 25 to 30 minutes until the juices run clear when a
piece is pierced near the bone with a knife.
-
10/23/2014
allrecipes.com/Recipe-Tools/Print/Recipe.aspx?recipeID=23595&origin=detail&servings=6&metric=false
Weis Market560 Westerly Pkwy
STATE COLLEGE, PA 16801
Onions Sweet Buy 1 Get 1 Free expires in
2 days
Onions Sweet 1 lb For $1.79 expires in 2
days
Crispy Vegetable Pakoras
Rated:Submitted By: veggigoddessPhoto By: Mochi Puffs
Prep Time: 15MinutesCook Time: 10Minutes
Ready In: 25MinutesServings: 6
"Pakoras are a favorite in India. Your favorite vegetables are
dipped in aspicy batter and deep fried to make fabulous
fritters."
INGREDIENTS:1 cup chickpea flour1/2 teaspoon ground coriander1
teaspoon salt1/2 teaspoon ground turmeric1/2 teaspoon chili
powder1/2 teaspoon garam masala
2 cloves garlic, crushed3/4 cup water1 quart oil for deep
frying1/2 head cauliflower florets2 onions, sliced into rings
DIRECTIONS:1. Sift the chickpea flour into a medium bowl. Mix in
the coriander, salt,
turmeric, chili powder, garam masala and garlic.2. Make a well
in the center of the flower. Gradually pour the water into
the well and mix to form a thick, smooth batter.3. Over medium
high heat in a large, heavy saucepan, heat the oil to 375
degrees F (190 degrees C).4. Coat the cauliflower and onions in
the batter and fry them in small
batches until golden brown, about 4 to 5 minutes. Drain on paper
towelsbefore serving.
ALL RIGHTS RESERVED 2014 Allrecipes.com Printed from
Allrecipes.com 10/23/2014
-
Basmati Rice(6 servings) Tandori Chicken Aloo Gobi (8 servings)
Naan (3x14 servings)
1.5 cups Basmati rice 3 lb Chicken wings 2 Onion 3 package
Yeast
2 Tbsp Vegetable oil 1/2 cup Whole milk yogurt 1/2 cup Olive oil
3/4 cup White sugar
1 tsp Ground cinnamon 2 Tbsp Lemon juice 2 Tbsp Minced garlic 9
Tbsp Milk
1/8 tsp Ground cardamom 1 Tbsp Garlic paste 2 tsp Cumin seeds 3
Egg
2 Cloves 1 Tbsp Ginger paste 2 cans (15 oz) Diced tomatoes (can)
6 tsp Salt
1 Tbsp Cumin seed 1 Tbsp Ground cumin 1 can (15 oz) Coconut milk
(can) 10.5 cups All purpose flour
1 tsp Salt 1 tsp Ground coriander 1/4 cup Ground coriander 6 tsp
Minced garlic
1 Onion 1/2 tsp Red chili powder 1 Tbsp Salt 3/4 cup Butter
Turmeric 1/4 tsp Ground cardamom 2 Tbsp Ground turmeric 1.5 tsp
Baking soda
Vegetable Pakoras Salt 3/4 Tbsp Cayenne pepper
2 cup Chickpea flour 2 tsp Ground cinnamon
1 tsp Ground coriander Gulab Jamun (40 balls) 2 tsp Ginger
paste
2 tsp Salt 4 cup Dry milk powder 2 tsp Ground cardamom
1 tsp Ground turmeric 6 Tbsp All purpose flour 6 Yukon gold
potatoes kashmirri red chili powder
1 tsp Chili powder 4 Tbsp Ghee 2 heads Cauliflower kasthoori
methi
1 tsp Garam masala 1 tsp Baking powder 2 cans (15 oz) Garbanzo
beans (can) coriander leaves
4 cloves Garlic cloves (crushed) 1 cup Warm milk dahi (indian
yogurt)
Oil for deep frying 2.5 cups White sugar Mango Lassi (2
servings)
1 head Cauliflower Ground cardamom 2 Mangos
4 Onion 2 cups Yogurt
6 Boiled yukon gold potatoes 1/2 cup Sugar
1 cup Ice