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Tuesday, July 22, 2008

Types of Indian Sweets

Indian desserts are very alluring and mouth watering. Be it a scorching summer or a bone clattering winter Indian mithai (sweets) are always difficult to refuse.


A luxurious meal is incomplete without a sweet dish like gulab jamun or suji ka halwa. They are garnished with raisins, almonds and pistachios and normally served after meals.


Below is a list of Indian sweets that will surely tantalize your tastebuds.



Shrikhand - This is a simple Indian dessert from Western India, made with strained yogurt and flavored with cardamom, and saffron and garnished with almonds and pista. It is important to use freshly ground cardamom seeds.



Rice Kheer - This kheer, made of rice and milk, is served with hot wheatflour puris and tastes excellent. One should dip pieces of the puri in this dish and pop into the mouth.



Mango Ice Cream - This is a natural vanilla ice-cream made with mango puree. It is easy and quick to make and a hit with the host for its convenience and with the guests for its taste.



Carrot Pudding or Gajjar ka halwa - This pudding is quite simple; made of carrot, milk, and flavoured with cardamom seeds, almonds, raisins, and pistachios. Delicious and nutritious!



Other famous Indian sweets are Rasmalai, Mango Phirni, Malpua With Ice Cream, Badam Halwa, Kharjur Burfi, Besan Laddoo, Malai Peda, Yelline Holige, Suji Halwa, Avalakki Unde, Rice Kheer - Bengali Paaish, Mixed Fruit Halwa, Sooji Halwa and Rave Laddu.



How to make Shrikhand



  • 1 kg thick curd
  • 3/4 cup powdered sugar
  • a few strands saffron
  • 1 tbsp warm milk
  • 2 tbsp cardamom powder

For the garnish: Pistachios and Almonds



Hang the curds in a muslin cloth in a cool place for approximately 3 hours until all the liquid (whey) has drained off. Rub the saffron into the warm milk until it dissolves. Mix together the hung curds, sugar, saffron mixture and cardamom in a bowl and churn using a hand blender. Place in the refrigerator.


Serve cold, garnished with slivers of pistachios and almonds.



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Wednesday, July 16, 2008

Mango Raita Recipe

Ingredients
  • 1/4 tsp black mustard seeds
  • 1 red chilli flakes
  • 1 cup yogurt
  • 1/2 tsp sugar
  • 2 medium ripe mangoes
  • 1 tbsp chopped onion
  • salt to taste
  • 1 tsp oil
  • 1 green chilli finely cut
  • 1 tbsp grated fresh coconut
  • 1 tsp mustard powder


Peel and slice the mango in small cubes. Add mustard powder, green chillies, fresh coconut, sugar and salt to the yogurt. Beat together and add to the mango cubes. Stir it well.


Heat some oil in the pan and add the mustard seeds. When seeds begin to pop, add the red chilli and onion. Take off the heat and add to the curd mixture. Mix well and serve at room temperature or cold. Garnish with coriander leaves.



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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Tuesday, July 8, 2008

How to make Ven Pongal

To symbolize a bountiful harvest during the Pongal festival, a deliciously aromatic mixture of rice and moong dal is cooked to the boiling point on an open fire. After the rice has cooked, it is then garnished with cashew nuts fried in ghee. The freshly made Pongal dish is then offered to the sun god on a new banana leaf along with other traditional delicacies, like vadas and payasam.



Ingredients
  • Rice 1 cup
  • Moong Dal 1 cup
  • Water 6 cups
  • Green Chillies 3
  • Ginger 1/4 inch
  • Ghee 2 tsp.
  • Whole black pepper 2 tsp.
  • Cumin seeds 1 tsp.
  • Turmeric powder - a pinch
  • Cashew nuts 10 - 15
  • Curry leaves


Preparation

Mix 1 cup rice and 1 cup moong dal (split beans). Add 3 times water (6 cups) and steam until it is cooked. Cut 3 green chillies and 1/4 inch ginger into fine pieces. Take 2 tsp ghee in a frying pan and add 1 tsp whole black peppers, and 1 tsp cumin seeds. When the peppers burst add chillies, ginger pieces and a pinch of turmeric powder. Add cashew nuts and remove the pan when the cashews are roasted and begin to smell. Add this to cooked dal-rice mix. Add 1/2 tsp salt, a sprig of curry leaves and mix well. Add some ghee while serving.



Serve it with a coconut chutney, or onion and tomato raita. It is best eaten when fresh and hot.



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