WINE & FOOD CORNER BLOG

Indian Food at Home!
September 7 3:06 PM

Baked Chicken in Yogurt Sauce

On Sale: Patak’s Madras Curry Paste, Chicken Legs(use the thigh), and Onions. 

8 chicken thighs, skin removed (use fresh chicken legs on sale )
1/4 cup plain yogurt
1/4 cup Patak's Madras Curry Paste (spicy with a kick)
1/4 cup water
1 medium yellow onion, sliced
1 tablespoon fresh cilantro

Preheat oven to 350°F.
Rinse chicken and drain.  Mix together yogurt, Patak’s madras paste and water in a medium bowl.  Dip each chicken thigh in the mixture to generously coat, and place in a 13x9-inch baking dish.  Arrange onion slices over chicken
Cover dish with foil and bake for 1-1/2 hours.  Remove foil and sprinkle with cilantro.  Serve with rice and naan bread. 

 

Beef Vidaloo

On Sale: Sirloin Steak, Yellow Onion, Patak’s Vindaloo Curry Paste, Our Family Diced Tomatoes

2 tablespoons vegetable oil

1 medium onion, roughly chopped

1/4 cup Patak's Vindaloo Curry Paste

1 pound sirloin steak, cut in bite size pieces

1 can (14.5 ounces) Our Family Diced Tomatoes

1/4 teaspoon sugar

 

Cook onions in oil over medium-high heat in a large skillet for 5 minutes, until golden.
Stir in Vindaloo Curry paste, fry for 2 minutes.
Add beef and fry 1 to 2 minutes.
Add tomatoes and sugar.  Cover; simmer gently for 20 minutes.  Serve over rice.

Note: for an even more economical meal substitute lean beef stew meat , also on sale, for sirloin.

Chicken Vindaloo

On Sale: Chicken Breast Tenders, Yellow Onion, Patak’s Vindaloo Curry Paste, Our Family Diced Tomatoes

Substitute 1 pound of chicken tenders for sirloin beef, otherwise use Beef Vindaloo recipe

Butter Chicken Wraps

On Sale: Chicken Breast Tenders, Patak’s Butter Chicken Simmer

1 to 1-1/2 pounds chicken breast tenders

Salt and pepper to taste

1 tablespoon butter

1 jar (15 ounces) Patak's Butter Chicken Simmer Sauce
Wrap:

2 large flour tortillas OR thin flatbreads

1  cup fresh spinach leaves, loosely packed

1  cup Butter Chicken (recipe above)

1 red bell pepper, sliced

1/2 cup red onion, thinly sliced

2 slices cheese (provolone OR mozzarella)

4 cups cooked rice (optional)

Sauté peppers and onions briefly in a skillet over medium high heat; remove from pan and set aside.

Cube chicken breast into 1-inch pieces and season with salt and pepper, if desired.

Melt butter the skillet used for peppers over medium heat. Add chicken to skillet with butter and cook, turning occasionally, for 5 minutes.

Pour chicken simmer sauce into skillet and stir to coat. Reduce heat to simmer and cook for 5 to 10 minutes or until chicken is cooked through and tender.

Lay flat breads or tortillas on a flat surface and top with spinach leaves and rice, if desired. Spoon butter chicken over spinach and rice, top with peppers and onions, then a cheese slice.

Roll each wrap tightly and cut in half. Secure with a toothpick, if needed.

Note:  you will have extra butter chicken left over to refrigerate and use another time. 

Chana Masala (Chick Pea Stew with Tomatoes)
On Sale: Our Family Canned Garbanzo Beans (aka Chick Peas),  Patak’s Hot or Mild Curry Paste, Yellow Onion, Our Family Diced Tomatoes

1 tablespoon Patak's Mild Curry Paste OR Patak's Hot Curry Paste
1 tablespoon garam masala seasoning
1 cup diced yellow onion
2  teaspoons fresh minced ginger
1 jalapeno chile pepper, stemmed and seeded
2 cloves garlic
2  tablespoons olive oil OR ghee
2 cups Grape Tomatoes, cut in half, (or whole tomatoes diced)
1 jar Patak's Tikka Masala Curry Simmer Sauce
1/2 cup water, chicken broth OR vegetable broth
2 cans (15-ounces each) garbanzo beans, rinsed and drained
Salt  and pepper to taste
1/4 cup loosely packed fresh cilantro

Combine curry paste, garam masala, onion, ginger, chile and garlic in the bowl of a blender or food processor and process for 20 to 30 seconds, or until finely chopped.

Heat oil in a non-stick skillet over medium heat. Add onion mixture and tomatoes; cook for 2 to 3 minutes stirring to blend. Stir in simmer sauce, water and garbanzo beans and and continue cooking for 10 to 15 minutes stirring occasionally until slightly thickened. Top with cilantro and serve immediately.

Wohlner’s also has Indian food Entrees on sale.  Try some of the assorted varieties from Kitchen of India and from Tasty Bites

Nebraska Football Tailgate or Game Party Ideas
Husker v. Fresno 6pm

Chili is always a good meal during a football game since it can be made ahead of time and kept warm during the game.  Almost everything you need to make chili is on sale this week at Wohlner’s: Lean Ground beef, diced stew meat to make chili con carne, Our Family Chili Beans, Our Family Canned Tomatoes, Yellow Onions.

Ham Salad for sandwiches on Rotella BreadHam Salad is also good on crackers as snack, notably saltine crackers and Ritz Crackers, and on thinly sliced Wohlner’s Baguette rounds.  You’ll find our homemade ham salad in our deli case.

Grape Tomatoes as a good tasting and healthy vegetable

Doritos Tortilla Chips

7Up and Dr.Pepper

Oreo Cookies for a dessert snack

New Crop Jonathan Apples, Bartlett Pears, Colorado Peaches, and Grapes as snack foods

Big Red Tomato Beer:  Add some chilled Our Family Tomato Juice to your beer.

Cece Frito—Italian Fried Chickpeas
Cece Fritos (Fried Chickpeas/Garbanzo Beans )
This is a snack served in Italy, served much like peanuts or popcorn would be served in a bar with beer, wine or cocktails.  It would be a unique and fun snack for to have while watching a football game.

2 cans Our Family Garbanzo Beans aka Chick Peas (15oz cans)
1/4 c olive oil
2 tsp garlic powder
3 tbsp fresh thyme leaves
1 1/2 tsp cumin
salt and pepper to taste

Drain, rinse, and dry the garbanzo beans . Heat the olive oil in a large skillet over medium high heat. Add the chick peas and cook, shaking the pan occasionally, until the peas begin to pop.

Drain chick peas on a paper towel and sprinkle with seasonings, taste, and adjust seasonings.

For you adventuresome cooks, why not try using a spicy Indian curry powder as the seasoning for this?  If you do, please let me know how it is!

Chislic—A South Dakota Culinary Specialty
Chislic----Fried Sirloin Cubes
Here is one of Chef Trey’s snacks from his home state of South Dakota, served there in bars with beer. 

Cut Sirloin into to 1/2 cubes.  Heat a pan of canola oil to about 350°-375°(or use olive oil if you’re making Cece Fritos.)  Cook sirloin cubes briefly in the hot oil, cook medium rare, remove, drain on paper towels, immediately salt and pepper )or Lawry’s Seasonal, or garlic salt.)  Don’t overcook!  Serve with tooth picks and dip into Ranch Dressing or a horseradish sauce, or even BBQ sauce.  (I prefer a horseradish sauce, but Ranch Dressing is very good, too.)

Sirloin is very lean and flash frying meat adds virtually no fat calories, not that South Dakota people drinking beer care about that fact.

Make a batch during a timeout, or during a touchdown break. 

btw, this is surprisingly easy and very quick to make, and everyone really loves it!  

Instead of Chislic maybe we should call this Cece Sirloin a la South Dakota.  Or call it Flandrue Fondue, Chamberlain Chislic.  Besides sirloin beef, venison and lamb taste good this way, too.

Be sure to ask Chef Trey for his secret horseradish sauce recipe.

Category: Meat Deli Dessert
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Midtown Crossing
3253 Dodge Street
(ground floor of the Element
by Westin hotel building)
Omaha, NE 68131

Store Hours:
Monday thru Friday: 7 a.m. - 9 p.m.
Saturday: 7 a.m. - 7:30 p.m.
Sunday: 8 a.m. - 7:30 p.m.
Phone: (402) 504-1025
Fax: (402) 504-9778
E-mail: wohlners@wohlners.com


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