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Wednesday, May 21, 2008

Vegetable Korma

Preparation : 15 minutes

Cooking: 30-35 minutes (exc. time for steaming veggies)



Ingredients


  • 3/4 cup each of chopped cabbage, beans, carrots, potatoes and cauliflower
  • 1 small onion, sliced
  • 2-3 tbsp ghee (clarified butter)
  • Salt to taste
  • Coriander leaves for garnish


Blend the following into a very smooth paste:

  • 1/2 a coconut, shredded
  • 1 small onion
  • 5-6 flakes garlic
  • 1 piece ginger
  • 2 tbsp curd (plain yoghurt)
  • 1/2 tsp poppy seeds
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 3 green chillies
  • 2 dry red chillies
  • 2-3 peppercorns
  • 1/2 tsp saunf (fennel)
  • 1 small stick cinammon
  • 1 cardammom
  • 2-3 cloves
  • 1 tbsp cashewnuts
  • 1 small tomato
  • 2 tsp thick tamarind juice or 2 tsp lemon juice


Preparation


Steam the vegetables till they are about half done. Remove and set aside.
Heat the ghee and fry the sliced onion till it starts changing color. Now add the blended paste and fry till the oil starts leaving the sides of the masala. This will take a minimum of 15 minutes. Even if the paste sticks to the bottom of the pan, don't worry. The more the paste fries, the better the dish will taste.
If the paste starts sticking to the pan, lower the heat and sprinkle a little water and continue frying, stirring continously.



When the paste is fried well and turns aromatic, add the half cooked vegetables and salt to taste. Add some water to get a gravy. Mix well. Put it back on the stove and bring it to a boil on low heat. The vegetables should be done by now. Remove from heat. Garnish with coriander leaves. Serve hot with chapatis or plain rice.



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 http://www.indianlife.com.


Friday, May 16, 2008

Spicy, Crunchy, Hot Garlic Babycorn

Ingredients


  • 200gm of baby corn, cut into 1 and a 1/2 inch diagonal pieces
  • 4 tbsp of corn flour
  • Oil to deep fry
  • 2 tbsp of Sesame oil
  • 10-12 cloves garlic, finely chopped
  • 1 medium onion, quartered and layers separated
  • 2 spring onions, finely sliced
  • 1/2 of a red capsicum, seeded, and cut into 1/2 inch pieces
  • 1/2 of a yellow capsicum, seeded, and cut into 1/2 inch pieces
  • 1/2 of a green capsicum, seeded, and cut into 1/2 inch pieces
  • 2 tbsps of red chilli paste
  • 1 tbsp of hot black bean paste
  • 1 cup vegetable stock or water
  • 1 tsp of sugar
  • 4 tbsps of tomato ketchup
  • Salt to taste


Shower two tablespoons of corn flour over the baby corn pieces and mix well. Heat adequate oil in a wok to deep fry the baby corn for 3-4 minutes until it is crispy.


Heat sesame oil in a wok and add garlic and saute´ for half a minute. Then add onion, spring onions, half the red capsicum, yellow capsicum and green capsicum and mix.


After mixing all, add red chilli paste, hot black bean paste and vegetable stock, or water, and mix well.


Add sugar and tomato ketchup, the fried baby corn and mix well. Add salt and cook for few minutes. Toss well to coat. Now, drizzle sesame oil and sprinkle red chilli flakes over it.


Serve piping hot with garlic fried rice and enjoy!



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 http://www.indianlife.com.


Tuesday, May 13, 2008

How to make Paneer Manchurian

Serves: Approximately 5-6 people

Preparation Time: 30-40 minutes



Ingredients


  • 1/2 cup flour
  • 1/2 tsp Chinese salt
  • 2 tbsp cornflour
  • 2 tbsp spring onions, chopped
  • 2 tbsp Soya sauce
  • 3 green chillies, chopped
  • 4 tsp ginger-garlic paste
  • 6 garlic cloves, finely chopped
  • 200 gms homemade or store-bought paneer
  • Salt to taste
  • Oil for frying
  • Egg white of one egg
  • Few coriander leaves, chopped


Preparation


Cut the paneer into bitesized pieces. Apply salt on the paneer pieces along with two teaspoons of ginger-garlic paste and keep aside for 10 minutes.


Mix corn flour, flour, egg white, ginger-garlic paste, salt in a bowl and make a batter using little water. Dip the paneer pieces in this batter and fry in hot oil until they turn golden.


In another pan heat oil and fry the chopped garlic cloves and add Soya sauce, spring onions, fried paneer pieces, green chillies, salt, Chinese salt, one and a half cups of water and let the ingredients simmer.


Take three teaspoons of corn flour and half a cup of water and mix well. Add this to the boiling mixture and cook well until the sauce thickens.



Garnish with freshly chopped coriander leaves and enjoy!



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 http://www.indianlife.com.


Friday, May 9, 2008

Raita Cucumber - A fast and easy dip for Summer.

Raita Cucumber is the perfect cool, and fresh, accompaniment to spicy meat dishes, veggie curries, and fish. It's also delicious as a dip for grilled veggies hot off the BBQ.



Ingredients
  • 4 cucumbers peeled, seeded, and grated or chopped
  • 6 cups of plain yogurt
  • 1 tsp. ginger powder
  • 1 tsp. roasted and ground cumin seeds
  • a little bit of asafoetida
  • 1 tsp. sugar
  • 1/2 tsp. mustard seeds
  • a bunch of green coriander leaves
  • Salt and chili powder to taste


Mix all the above ingredients, except for the mustard seeds, asafoetida and coriander. In a pan, heat 2 tsps. of butter and put in asafoetida and mustard seeds. When the seeds stop popping season the Raita with them and serve it sprinkled with the coriander leaves.



Enjoy with IndianLife Naan breads, Roti Wraps, or Masala Roti Wraps.



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 http://www.indianlife.com.


Tuesday, May 6, 2008

The Perfect Snack: Aloo Tiki

Ingredients


  • 3 large boiled aloo (potatoes)
  • 1 tsp salt or as per taste
  • 1/4 tsp ground black pepper

For the stuffing


  • 2/3 cup matar (green peas) cooked or frozen peas defrosted
  • 1/2 tbsp minced ginger
  • 1/4 tsp garam masala
  • 1/4 tsp salt or to taste
  • Red chili powder to taste (optional)
  • 1 tsp coarsely ground dry-roasted cumin seeds
  • Oil for pan-frying


Boil the potatoes until soft, then place in refrigerator to cool for a short time.



Take the cooked or defrosted peas and mash them using a spoon or a fork. Add all the stuffing ingredients except oil and mash briefly. Divide the mixture into 10 equal portions and keep aside.



Peel the potatoes and mash them until smooth. Add salt and pepper and knead until properly mixed. Divide again into 10 equal portions. After washing your hands rub a little oil on them, then take each portion of the potato mixture and make a ball. Gently flatten each ball into a round patty of about 1/2 inch thick and place a portion of the stuffing in the center and fold the edges together very finely so that mixture does not come out.



Gently flatten everything into a 2 inch patty. Repeat until you have used all the mixture.



Heat 1 tsp. oil in a non-stick pan over low heat. Slowly place the patties in the pan (the oil will be hot so be careful!) and fry on both sides till crispy and golden brown.



Garnish with finely chopped cilantro and tamarind sauce or mango chutney.



For over a decade, IndianLife has been making high-quality gourmet vegetarin Indian foodfor 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 http://www.indianlife.com.


Saturday, May 3, 2008

Chana Masala

Chana masala is a North Indian dish in which the main ingredient is chickpeas. Mainly a vegetarian dish, chana masala can be eaten with rice or roti (chappati) as a main meal - or served as a side-dish with chicken or lamb for non-vegetarians. It is commonly sold by street vendors and eaten with a type of fried bread known as bhatura.

Ingredients


  • 2 cans of chickpeas (rinse with water first)
  • 1 can of chopped tomatoes
  • 1 large onion chopped into long thin strips
  • 3 medium potatoes, peeled and chopped into bite-sized chunks
  • 2 - 3 tablespoons of vegetable oil
  • chunks of garlic, ginger and green-chilli
  • 2 teaspoons of salt
  • 2 teaspoons of ground coriander
  • 2 teaspoons of garam masala
  • 1.5 teaspoons of turmeric
  • chopped coriander for garnish


In a large pot heat the oil until hot. Then add the chopped onions and fry until golden brown. Add the chunks of pulped ginger, garlic and green chilli. Stir fry on medium heat. Pour in the can of tomatoes and cook for about 5 minutes on medium-to-high heat.


Thouroughly stir in the spices then add the potatoes and mix well. After the spices have coated the potatoes nicely, add 3 small glasses of water, cover and bring to boil. Let the masala simmer (on low) for around 20 minutes with the lid on. This will cook the potatoes and blend the flavours.



Check the potatoes to see if they're soft, then add the chickpeas. Stir together and add another glass of water. Bring everything to a boil then turn the pot to simmer, keeping it partially covered. After 15 minutes of simmering, add the chopped coriander, simmer for 10 minutes more, then turn off the heat and let it stand for approximately 15 minutes. Enjoy!



Serve with basmati rice, naan, puri, or chapattis.



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 http://www.indianlife.com.


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