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Spicy Mango Pickle

August 30, 2008

 

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Ingredients

  • 3 medium-sized firm mangoes, chopped into chunks
  • 1 tbsp crushed mustard seeds
  • 3 tbsp. salt
  • 1 1/2 tsp. turmeric powder
  • 1/2 tbsp crushed fenugreek seeds (methi)
  • 1/4 tbsp aniseed (saunf)
  • 1/2 cup red chilli powder
  • 1 cup oil

Place large pieces of mango in a sterilized jar. Sprinkle salt, turmeric, mustard seeds, fenugreek, aniseed and red chili powder so that the pieces are evenly coated. Set the jar aside, shaking in a pendulum motion every 10-12 hours, for 2 days.

On the third day empty the contents into a colander and allow the liquid to drain. In a large bowl, mix all the dry ingredients. Add the mangoes and half the oil and mix well. Once it is done put it in a clean jar and press down lightly. Pour remaining oil on top. Allow to preserve for 10 days before using.

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Two Delicious Diwali Recipes

August 27, 2008

 

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Diwali is known as the festivals of lights. The day is celebrated by lighting candles all around the house. Lakshmi Puja is performed in the evening to seek divine blessings of Goddess of Wealth. Diwali gifts such as sweets are exchanged among all near and dear ones.

Here are two traditional recipes to help make your next Diwali celebration more enthusiastic – and tasty!

Wheat Laddu

Ingredients

  • 1 cup wheat flour
  • 1/4 cup Besan (gram flour)
  • 1 1/2 cup powdered sugar
  • 1/4 cup grated coconut
  • 1/4 cup raisins
  • 1 cup ghee

Heat the ghee over a medium heat. Mix in the wheat flour and besan flour. Roast the coconut, then add this, plus the raisins, to the mixture. Now put the powdered sugar in the mixture and stir thoroughly. Take off the heat quickly, let cool just slightly, and then make the laddus.

Besan ki Barfi

Ingredients:

  • 2 tbsps ghee
  • 1/4 cup raisins
  • 1 cup powdered sugar
  • 1 cup besan (gram flour)

Heat the ghee in a medium-sized saucepan, then add the gram flour. Cook ghee and gram flour together for a few minutes on medium-low heat, making sure the color of the gram flour does not change. Add sugar and continue to stir for another minute or two. Remove from heat. Add raisins and cardamom powder and mix thoroughly.

Remove from pan and spread onto rolling board. Allow to cool until firm. Cut into squares of desired size and serve.

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Tamarind Chutney Recipe

August 23, 2008

 

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Ingredients

  • 1 cup Tamarind
  • 1/2 cup Jaggery (traditional Indian sugar)
  • 1/2 tsp Red chili powder
  • 1/4 tsp Black pepper powder
  • 1 tsp Cumin powder (roasted)
  • 2-3 Cloves
  • 1 tsp Vegetable oil
  • Salt to taste

Soak the tamarind in water for 20 to 30 minutes. Heat the oil in a pan, add the cloves, then fry for about 30 secs. After half an hour, strain all the pulp from the tamarind, scraping the bottom of the strainer every few seconds. Then add the jaggery, red chili powder, black pepper powder, roasted cumin powder, cloves and salt to the liquid. Cook over medium heat, uncovered, until most of the liquid cooks off and the chutney takes on the consistency of marmalade.

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Dosa: Delicious South Indian Crepes

August 20, 2008

 

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Dosa are tasty South Indian crepes which are made from rice and lentils. They can be stuffed with vegetables, meats and sauces making them great for breakfast and dinner.

Ingredients

  • 1 cup parboiled rice
  • 1/4 cup white urad dal (lentils)
  • 1/2 tsp. methi (fenugreek) seeds
  • 1/2 tsp baking soda
  • 10-12 tsps. ghee or oil as preferred
  • water for grinding

Wash the rice and dal together. Add plenty of water and the methi seeds. Allow to soak for 7-8 hours or overnight and then grind to a paste. Add baking soda and salt and mix well. Keep it aside in a warm place for 8-10 hours.

The consistency of the batter should be thick enough to thickly coat a spoon when dipped. Heat an iron griddle or non-stick frying pan. Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round. Pour a teaspoon of ghee or oil over it. Remove with spatula when crisp.

Serve hot with coconut chutney, sambar (vegetable stew), or a spicy curry.

For over a decade, IndianLife.com has been making high-quality gourmet vegetarin Indian food for consumers all over the world. Order our delicious products online and have them delivered right to your door.

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Lassi: A cool, refreshing drink for a hot Summer day.

August 14, 2008

 

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Lassi is a traditional Indian beverage that is made by blending yogurt and water. It can be made sweet or salty and is generally served cold as a hot-weather refreshment.

Sweet Lassi

Ingredients

  • 2 cups: Fresh yogurt, chilled
  • 1 tsp: Sugar
  • 1/2 tsp: Cardamom
  • 1/2 cup: Crushed ice

Mix sugar with yogurt until dissolved. Just before serving add cardamom and whip well with a hand or electric beater. The lassi is ready when it is light and foamy. Stir in some crushed ice and serve chilled.

Salty Lassi

Ingredients

  • 2 cups: Fresh yogurt, chilled
  • 1/2 tsp: Salt
  • 1/2 tsp: Cardamom
  • 1 tsp: Ground cumin
  • 1/2 cup: Crushed ice

Mix salt and ground cumin in yogurt until dissolved. Just before serving add cardamom and whip well with a hand or electric beater. The lassi is ready when it is light and foamy. Stir in some crushed ice and serve chilled.

For over a decade, IndianLife.com has been making high-quality gourmet vegetarin Indian food for consumers all over the world. Order our delicious products online and have them delivered right to your door.

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How to make Paneer

August 12, 2008

 

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Paneer is one of the most common Persian and South Asian cheeses and widely used in Indian cuisine. It is quite similar in texture and consistency to that of firm tofu. The making of paneer doesn’t involve rennet, a natural complex of enzymes produced in any mammalian stomach to digest the mother’s milk (often used in the making of cheese), therefore making it completely vegetarian.

Ingredients

  • 1 liter Milk
  • 1 1/2 tsp vinegar or 1/2 tsp lemon juice or citric acid

How to prepare paneer

Boil the milk in a pan. When it’s boiling add lemon juice, vinegar or citric acid while stirring. After the milk curdles turn off the gas and keep it aside for 5 minutes. Pour it on to a cotton/muslin cloth and tie it with a tight knot. When all the water is drained from the paneer shape it into a rectangular block. For a firmer cheese, place the paneer-cloth under a heavy weight for 2-3 hours, then cut into cubes for use in curry dishes. Pressing for a shorter time (approximately 20 minutes), results in a softer, fluffier cheese.

Note: You can use the leftover paneer water for kneading chapatti or paratha dough.

For over a decade, IndianLife.com has been making high-quality gourmet vegetarin Indian food for consumers all over the world. Order our delicious products online and have them delivered right to your door.

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Raksha Bandhan Recipes

August 8, 2008

 

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Raksha Bandhan is a Hindu festival which celebrates the relationship between brothers and sisters. It is a day for feasting and sweets of all kinds, mainly Laddoos, Jalebis, Barfi, Balushai, Gulab Jamuns and Rasgullas are especially enjoyed.

Try one of these delicious Rakhi recipes to delight your siblings.

Jalebis

Ingredients

  • 2 cups all purpose flour
  • 1 1/2 tbsp. fine grained semolina or rice flour
  • 1/4 tsp. baking powder
  • 2 tbsp curd (plain yogurt)
  • 1 1/4 cups warm water
  • 1/2 tsp. saffron threads, slowly dry-roasted and powdered
  • 3 cups sugar
  • 2 2/3rd cups water
  • 1/2 tsp green cardamom seeds powder
  • 1 1/2 tbsp. rose water
  • Ghee or vegetable oil for frying

Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl). Mix well with a whisk.
Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth. Set aside for about 2 hours to ferment.

Whisk thoroughly before use. Prepare one string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom powder.

Heat oil in a kadhai (wok-like cooking utensil). Pour the batter in a steady stream into the kadhai to form coils. Make a few at a time.

Deep fry them until they are golden and crisp all over but not brown. Remove from the kadhai and drain on kitchen paper and immerse in the syrup. Leave for at least 4-5 minutes so that they soak the syrup. Take them out of syrup and serve hot.

Vermicelli Kheer

Ingredients

  • 1 litre milk
  • 1/2 cup fine vermicelli broken into 1″ bits
  • 1 tsp. ghee
  • 3/4 cup sugar
  • 1/4 tsp. cardamom powder
  • 15-20 strands of saffron, crushed in 1 tsp. hot milk
  • 10 almonds, blanched, thinly slivered
  • 10 pistachios, unsalted, thinly slivered

Heat ghee in a heavy deep pan. Add broken vermicelli and stir till lightly roasted. Add hot milk and stir gently bringing it to a boil. Reduce heat. Allow to simmer for 5 minutes. Add sugar, stir till dissolved. Add cardamom, saffron, cardamom, almonds and pistachios. Mix and take off heat. Serve hot.

Pakoras

Ingredients

  • 250 grams Besan (chickpea flour)
  • 1/2 tsp. turmeric
  • 1/2 tsp. red chilli powder
  • 1 tsp. dried pomegranate seeds
  • 1 tsp. Coriander paste
  • 1 medium sized onion, chopped
  • 1 medium sized potato, chopped
  • 1 green chilli, chopped
  • salt to taste

Mix all the ingredients and make a thick batter. Heat oil in a frying pan. Drop large pieces of the batter into the hot oil and fry till light brown. Drain. Cut into small pieces using a knife and re-fry till crisp. Serve hot with green chutney and tamarind chutney.

Khoya Barfi

Ingredients

  • 1 liter Milk
  • 75 grams sugar
  • 50 grams naryal chura (coconut powder)
  • 20 grams pistachios, chopped
  • 20 grams almonds, chopped

Boil the milk then reduce the heat and let it simmer for 45 minutes – 1 hour until it becomes a thick paste. Keep stirring all the while. Add the sugar and coconut powder and stir till sugar dissolves. Grease a pan and pour in the mixture. Garnish with pistachios and almonds. Let it cool and cut into square or rhomboid pieces.

For over a decade, IndianLife.com has been making high-quality gourmet vegetarin Indian food for consumers all over the world. Order our delicious products online and have them delivered right to your door.

Bring home the true taste of India with just a click of your mouse! Come see what we have for you at http://www.indianlife.com/.



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