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10/23/2014 allrecipes.com/Recipe-Tools/Print/Recipe.aspx?recipeID=151997&origin=detail&servings=8&metric=false Weis Market 560 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: Alicia Photo By: JEPHINER Prep Time: 10 Minutes Cook Time: 1 Hour 20 Minutes Ready In: 1 Hour 30 Minutes Servings: 8 "Here's a variation of Aloo Gobi, a traditionally dry Indian dish consisting of potatoes and cauliflower. This recipe calls for coconut milk, tomatoes and chickpeas for a savory main dish in a spicy sauce. Serve with basmati rice or, better, with breads such as roti, naan, or pita." INGREDIENTS: 1/2 cup olive oil 2 medium onion, chopped 2 tablespoons minced garlic 2 teaspoons cumin seeds 2 (15 ounce) cans diced tomatoes 2 (15 ounce) cans coconut milk 1/4 cup ground coriander 2 tablespoons salt 2 tablespoons ground turmeric 2 tablespoons cayenne pepper 2 teaspoons ground cinnamon 2 teaspoons ground ginger 2 teaspoons ground cardamom 6 large Yukon Gold potatoes, peeled and cubed 2 medium heads cauliflower, chopped into bite size pieces 2 (15 ounce) cans garbanzo beans, drained 1/4 cup garam masala DIRECTIONS: You have scaled this recipe's ingredients to yield a new amount (8). The directions below still refer to the original recipe yield (4). 1. Heat oil in a large pot on medium-high heat and add onion. Cook until softened, about 4 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 the potatoes, 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 the size of the potato chunks). Sprinkle in the garam masala, stir, and cook for an additional 5 minutes. ALL RIGHTS RESERVED © 2014 Allrecipes.com Printed from Allrecipes.com 10/23/2014
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Indian Food Recipes

Sep 24, 2015

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Catherine Qiu

Recipes for various delicious indian-style dishes
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  • 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