Jafri & Son South Asian Grocery
Jafri & Son South Asian Grocery Indian grocery store in Liberty
10 S Main St, Liberty, NY 12754
Monday: Closed | Tuesday: Closed | Wednesday: Closed | Thursday: Closed | Friday: 4-8PM | Saturday: 1-6PM | Sunday: Closed
America/New_York time zone
5 average rating from 23 reviews for Jafri & Son South Asian Grocery
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Business Name: Jafri & Son South Asian Grocery
Address: 10 S Main St
Liberty
New York
12754
United States
Liberty
New York
12754
United States
Category: Handicraft, Incense supplier, Indian grocery store, Local, Variety store, and Wholesale grocer
Baked Artichoke Squares Recipe
Preheat oven to 350ºF. Spray a 13x9-inch baking pan with Crisco No Stick Cooking Spray; set aside.
For Filling, heat Crisco Oil in medium skillet. Add mushrooms, celery and garlic. Sauté until celery is tender. Remove from heat. Stir in artichoke hearts, green onion, marjoram, oregano and cayenne. Add Cheddar cheese, Monterey Jack cheese and eggs. Mix well. Set aside.
For pastry, combine flour and salt in medium mixing bowl. Blend Crisco Oil and milk in small mixing bowl; add to flour mixture. Stir with fork until mixture forms a ball. Press dough in bottom and slightly up the side of the prepared pan.
Spread cheese mixture on crust; bake 30 minutes, or until center is set. Cool slightly. Cut into 24 squares. Serve warm.
Grilled Chicken Skewers with Vegetables and Salsa
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Pan-Seared Lamb Chops with Asparagus, Mushrooms, and Roasted Vegetables
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Easy No-Bake Dessert Cups with Creamy Vanilla Layers and Chocolate or Caramel Toppings
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Homemade Yogurt – Creamy, Healthy, and Surprisingly Simple
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Cover fish with cold water to freshen. Let stand in cold water 4 hours, changing water 3 to 4 times (or follow directions on package). Drain fish and remove any pieces of bone. Flake and set aside.
Wash, pare, and cut potatoes into pieces. Combine fish, potatoes, and onion in a large saucepan. Add cold water to cover. Cover saucepan and bring to boiling. Cook until potatoes are tender.
For dill sauce, combine all ingredients. Mix well. Refrigerate.
Thoroughly drain and mash potatoes, fish, and onion. Add eggs, paprika, and pepper; whip until mixture is fluffy. Using 2 tablespoons of batter for each, shape into balls.
Heat Crisco to 365ºF in a deep saucepan or deep fryer. Drop only as many fish balls at one time into hot Crisco as will float uncrowded one layer deep. Fry for 2 to 5 minutes or until golden brown, turning balls as they brown. Drain on paper towels.
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