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Wednesday, April 30, 2008

Bhel Puri: Crunchy, fresh and delicious!

The fun part of bhel puri is the crunchiness, so it is best consumed immediately after preparation. Enjoy!



Ingredients


  • 2 cups of boiled grated potatoe
  • 1 1/2 cup chopped onions
  • 1/2 cup chopped coriander leaves
  • 1 1/2 cup grated carrots
  • 1/2 cup chopped tomato
  • 2-3 tsp red chili powder
  • 1-2 tsp sambhar powder
  • 2 cups sev (fried yellow bengal gram flour noodles, available in any Indian grocery store)
  • 6 cups of rice crisps (Puri)
  • 10-15 rice vadas (available in any Indian grocery store, also called Gol gappa)
  • 1/2 cup Nimkis
  • 3/4 cup hot chutney
  • 1/4 cup mint chutney
  • (Optional) 2-3 tsp chat masala
  • (Optional) 3/4 cup sweet chutney
  • Salt to taste
  • 2 tablespoon of salad oil
  • Juice of one big lime


How to prepare a mint chutney garnish


You will need:

  • 1/2 cup mint leaves
  • Juice of one big lime
  • Salt to taste
  • 1 tsp chopped ginger
  • 1 1/2 tsp chopped garlic
  • 2 tbsp chopped onions


With a little bit of water, blend all the above to a smooth paste (you can use a food processor.)



How to make Bhel Puri


Mix the puffed rice, tomatoes, onions. Drain the water from the grated potatoes and mix this plus all the seasonings together. Then lightly crush and add the nimkis and golgappas. Add the sev, mix well. Finally garnish with coriander leaves, lemon juice and a little bit of mint chutney. Serve immediately.




Serves: Approximately 6 people



For over a decade, IndianLife 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. It's so easy you can bring home the true taste of India with just the click of your mouse! Come see what we have for you at www.indianlife.com.


Friday, April 18, 2008

Recipe for Pav Bhaji

Ingredients


  • 4 small potatoes
  • 3 carrots
  • 100 gms peas
  • 150 gms cauliflower
  • 2 medium sized finely chopped tomatoes
  • 2 medium sized finely chopped onions
  • 1 tsp ginger garlic paste
  • 1 green chilli (finely chopped)
  • 1/2 tsp red chilli powder
  • 1.5 tsp Pav Bhaji Masala
  • Salt to taste


How to prepare Pav Bhaji


Boil all the vegetables. Once the vegetables are done, drain the water and mash them together. Use 2 tsp. vegetable oil in a pan, add onions and fry till golden brown.


Add the ginger garlic paste, fry for a minute, then add the tomatoes and cook on low heat for 3-4 minutes. Combine the mashed vegetables, salt, pav-bhaji masala, green chilli, and the red chilli powder with the paste and tomatoes, mix well, and cook for 3-4 minutes. Then add 1/2 cup water, mix well, and serve hot.



Garnish


Garnish with butter, coriander leaves, some fresh chopped onions, and lemon juice. Serve hot along with nicely roasted Pav Buns, or a bread of your choosing.



For over a decade, IndianLife 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. It's so easy you can bring home the true taste of India with just the click of your mouse! Come see what we have for you at www.indianlife.com.


Saturday, April 12, 2008

Naan Bread


Naan is a staple accompaniment to hot meals in Central and South Asia, including Afghanistan, Pakistan, Iran, Uzbekistan, India, Tadjikistan and many other regions.


In Turkic language the bread is known as naan. In Burmese, naan is known as naan bya. The first recorded history of Naan is available in the notes of Amir Kushrau (1300 AD) as naan-e-tunuk (light bread) and naan-e-tanuri (cooked in a tandoor oven) at the imperial court in Delhi.


In Mughal times naan was one of the most popular breakfast foods. It is usually cooked on a flat or slightly concave iron griddle called a tava.



Naan is available in many flavors. Keema naan, peshwari naan, and Kashmiri naan are filled with a mixture of nuts and raisins; aloo naan is stuffed with potatoes. Possible seasonings in the dough include cumin and nigella.



Ingredients


  • 1 (0.25 ounce) package active dry yeast
  • 1 cup warm water
  • 1/4 cup white sugar
  • 3 tablespoons milk (works well with Soya milk too)
  • 1 egg, beaten
  • 2 teaspoons salt
  • 4 1/2 cups bread flour
  • 1/4 cup melted butter


Preparation


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 soft dough. Knead for 6 to 8 minutes on a lightly floured surface. Place dough in a well greased bowl, cover and set aside to rise, until the dough is doubled in size.



Punch down dough, and knead in garlic for few minutes. Divide the dough into pieces and poll into balls, and place on a tray. During the second rising, preheat grill to high heat. Cover an oven tray with foil and grease the foil. Brush the naan with remaining ghee (butter) and sprinkle with some spices. Cook naan one at a time under a very hot grill for about 2 minutes on each side or until puffed and just browned.



For over a decade, IndianLife 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. It's so easy you can bring home the true taste of India with just the click of your mouse! Come see what we have for you at www.indianlife.com.


Wednesday, April 9, 2008

How to make Dal Makhani


Serves: 5-6 people

Preparation and cooking time: 40-50 minutes

Cuisine: North Indian



Dal Makhani Ingredients


This recipe is prepared with dried beans. You can also use canned beans - it will taste just as delicious and create less work.


  • 1 cup black lentils (kaali sabut dal)
  • 1/2 cup red kidney beans (rajmah)
  • 2 tbsp ghee
  • 1 tsp cumin seeds
  • 2 big onions, finely chopped
  • 2 green chillies slit lengthwise
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 tsp Kashmiri red chilli powder
  • 1/2 tsp turmeric powder
  • Salt to taste
  • 2 big tomatoes pureed
  • 1 tsp garam masala powder
  • 2-3 tbsp malai (cream)
  • ginger juliennes for garnish
  • 4-5 tspn oil


How to make Dal Makhani



Wash the lentils and beans and soak overnight (or 4 hours). Once the beans have soaked, drain the old water, then place them in new, cold water, about 3 litres. Bring to a boil, and continue to boil for 5-10 minutes. Lower the heat to simmer and cook for three-and-a-half hours or until beans are soft. Uncover, remove the scum, and begin the final phase of cooking by mashing the lentils against the sides with a wooden spoon.



Pre-heat ghee in a heavy bottomed vessel. Add cumin seeds, chopped onions, green chillis and sauté till the onions are light golden in color. Add tomato puree, ginger and garlic pastes, butter, and fry for a couple of minutes. Then add the turmeric powder, chilli powder, garam masala, and salt as per your taste and stir it well.



Combine and simmer all the ingredients, stirring at regular intervals, for one to one-and-a-half hours. Stir in the cream, remove and adjust the seasoning to your liking.




Garnish


You can garnish the dal Makhani with the julienned ginger and the remaining butter. Serve it hot with chapattis or naan bread.



For over a decade, IndianLife 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. It's so easy you can bring home the true taste of India with just the click of your mouse! Come see what we have for you at www.indianlife.com.


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