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Tuesday, June 24, 2008

How to make suji Halwa

Ingredients


  • 1/2 cup Semolina (suji)
  • 1/4 cup Sugar (to taste)
  • 1/4 cup Ghee
  • 1 cup Water
  • 1/4 tsp Cardamom powder
  • 1 tbsp Raisins
  • 2 tbsp Sliced almonds


Preparation


Mix sugar and water in a pan and heat over low flame. Bring it to boil and set aside. Heat ghee in a kadhai (a wok-like cooking utensil with circular handles on either side)- you can also use a heavy-bottomed pan. Add sooji, raisins and cardamom powder and fry until it is light golden brown in color. Add sugar water (syrup) and mix swiftly to prevent lumps. Cook over medium heat until water is completely absorbed.



Garnish with sliced almonds and serve hot with pooris.



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Thursday, June 12, 2008

Shahi Paneer: Cheese in a deliciously spicy tomato gravy.

In the Hindi tongue shahi means Royal and paneer means Cottage Cheese. Thus giving this thick, creamy, and spicy dish the wonderful name of Royal Cheese. It is primarily a punjabi dish most popular in the northern part of India.



Ingredients


  • 250 gms paneer
  • 1/2 cup milk
  • 1 1/2 cups tomatoes (finely chopped)
  • 1/2 cup of onion (cut into strips)
  • 1/2" piece of ginger (finely chopped)
  • 2-3 green chillies (finely chopped)
  • 2-3 cardamoms (crushed)
  • 1/2 tsp garam masala
  • 1/2 tsp red chilli powder
  • 2 tsp tomato sauce
  • 3 tsp ghee or butter
  • Salt to taste


Preparation


Chop paneer into 2" cubes. Heat half the ghee. Add onion, ginger, green chilli and cardamom. Fry for 3-4 minutes. Add tomatoes and cook for 7-8 minutes, covered. Add 1/2 cup water and cool.


Blend in a processor till smooth. Heat remaining ghee, add gravy and other ingredients except milk and paneer. Boil to get a very thick gravy.


Just before serving, heat gravy, add milk and paneer and boil for 3-4 minutes. Garnish with chopped coriander and serve with naan.



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.



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Saturday, June 7, 2008

Popular Holi Foods

Indian festivals are known for their distinctive way of celebration. Apart from following various rituals and rites people also prepare special dishes to celebrate the special occasion in a more special way. The Indians celebrate all the festivals with great pomp and show.



Holi is also known as the Festival of Colors. People rub 'gulal' and 'abeer' on eachothers' faces and cheer up saying, "Holi hai". After playing color one enjoys eating these foods with great happiness. Holi is also famous for the variety of sweets that are offered to the visitors that come to apply colors and enjoy the sweets offered by the host.



Below is a variety of traditional recipes and cuisines which are prepared during Holi.



Gujia: Gujia is a sweet Indian dumpling, filled with an almond and raisin mixture.


Puran Poli: Bread stuffed with a sweet chana daal mixture called puran. Fried and served hot.


Papri: A snack containing meethi leaves savored with chutney.

Dahi Bhalle: This is also a snack which is quite popular among people. It is dunked in loads of chilled and seasoned curds and then topped with tamarind chutney and spices.


Malpua: It is a sweet dish made of flour served with rabri. This can be stored for weeks to eat.


Saffron Syrup: It is a cold drink consumed by people on Holi.


Bhang: Associated with Lord Shiva, bhang has now become synonymous with Holi. Out of several ways of preparing bhang the most popular is taking the buds and leaves of cannabis and grinding them into a green paste. Milk, ghee, and spices are added to the mixture.


Thandai: This is a cool drink made of poppy seeds, aniseeds, black peppercorns and rose petals, the buds and leaves of Cannabis using a mortar and pestle into a green paste. It is then mixed with milk, ghee, and spices, and poured over ice.



How to make Guija



Ingredients
  • 1 kg Khoya
  • 500 gms Sugar
  • 500 gms Maida (highly-refined wheat flour)
  • 200 gms Almonds, chopped
  • 6 tbsp Cooking oil
  • 3 tbsp Kismis (raisins)
  • 200 ml Water


Combine maida with 6 tbsp of oil using your fingers. Make soft dough and knead it lightly. Add water if needed. Cover with a wet cloth and leave aside.


In a frying pan, deep-fry the khoya till light brown in color. Add chopped almonds, sugar and raisins and mix well. Fry again for few minutes. Allow the mixture to cool.


Prepare a small and thick chapati from the kneaded dough. Stuff half of the chapati with the khoya mixture. Fold and draw the edges of chapati inwards to close. On slow fire, deep-fry the gujia till golden brown. Take out using a sieve and drain the oil properly.


Wednesday, June 4, 2008

Palak Paneer

Cooking Time: 20- 25 minutes

Serves: 4-5 people

Ingredients

  • 3 bunches of spinach (fresh and cleaned)
  • 100 gms paneer
  • 1 onion
  • 3 tablespoons of butter
  • 3 to 4 bay leaves
  • 1 teaspoon cumin seeds
  • Salt to taste
  • ¼ teaspoon of black pepper
  • ¾ teaspoon ginger-garlic paste
  • ½ teaspoon green chili paste
  • 1 teaspoon garam masala powder
  • 2 tablespoons of vegetable oil

Preparation of Palak paneer

Mix the ginger-garlic paste, green chili paste and some water with spinach. Put the mixture in a pressure cooker, and let it steam for about 7-10 minutes. Blend the mixture in a blender to make a thick spinach paste.

Cut the paneer into small cubes. Heat oil in a pan and then deep fry the paneer cubes until light brown. In a cooking pan, heat the butter and fry the bay leaves and cumin seeds. Add the chopped onion.

Add salt, black pepper, garam masala as per your taste and mix it well. Add the fried paneer cubes and cooked spinach.

Serve hot with IndianLife 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.

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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