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Monday, December 15, 2008

Indian Missi Roti

Missi Roti is a traditional Indian Roti made with whole wheat flour (gehun ka atta) and chickpea flour (besan). Millet (bajra) or maize (makka) flour is usually added for more flavor. Chopped green such as methi (fenugreek leaf) or spinach (palak), green chili, ajwain (carom) and other seasonings are also mixed into the flours. This delicious combination makes you really thirsty, get your glass of water ready!

Ingredients Required for Missi Roti

  • 2 cups Whole Wheat Flour (atta)
  • 2 cups Gram Flour (Beans)
  • 1 tsp Cumin Seeds (jeera)
  • 2 tbsp Dry fenugreek leaves (kasoori methi)
  • Red chili powder to taste
  • Salt to taste
  • A pinch of turmeric powder
  • 2 tbsp oil
  • Water to knead

How To Make Missi Roti:

Combine together the wheat flours gram flour, salt, chili powder, and turmeric powder. Grind the fenugreek leaves into powder and mix it into the flour. Add oil into the flour. Slowly add a little bit of water turning the flour into soft dough. Keep it covered with a wet cloth for 30 minutes. Knead the dough and make into balls. Roll out the balls of dough into a little thick chapatti. Pre-heat the tawa and cook the Missi roti with or without oil.


Friday, December 12, 2008

Spicy Sprouts Sandwich

A delicious and healthy sandwich that is easy to prepare. Spice lovers will find this sandwich particularly enticing as the sprouts resonate with flavor. Perfect for a quick snack or for someone who is health conscious.

Ingredients required:
  • 1 cup mixed sprouts, boiled
  • ½ cup potatoes, boiled and mashed
  • ½ cup finely chopped onions
  • 2 teaspoons ginger-garlic paste
  • 1 green chilli, finely chopped
  • 2 teaspoons pav bhaji masala
  • 2 teaspoons coriander-cumin seed (dhania-jeera) powder
  • ¼ teaspoon turmeric powder (haldi)
  • ½ teaspoon black salt (sanchal)
  • 1½ cups finely chopped tomatoes
  • 2 teaspoons oil
  • salt to taste
  • 4 slices cheese.
  • 8 slices bread.
How to Prepare the Sprouts:
  • Heat the oil in a non-stick pan, add the onions and sauté till the onions turn translucent.
  • Add the ginger-garlic paste, green chilli and sauté for another 1 minute.
  • Add the pav bhaji masala, coriander-cumin seed powder, turmeric powder, black salt, tomatoes and salt and cook for 5 minutes.
  • Add the sprouts and potatoes and mix well.
  • Separate the sprouts mixture into 4 equal portions.
  • Place one portion on one slice of bread.
  • Top with a portion of onion slices & a cheese slice & sandwich using another slice of bread.
  • Grill the sandwiches, using a little butter to cook.
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Thursday, December 11, 2008

Indian Sweets

Indian desserts are very appealing and tempting. They come from different regions, many of which were developed for festivals. No matter what time of day it is, there is always room for these mouthwatering Indian Sweets (Indian Mithai).

A delicious meal is incomplete without sweet dishes such as gulab jamun, kulfi, gajjar or suji ka halwa. These all time favorites are also used during pooja and festivals. Indian sweets and desserts are garnished with raisins, almond and pistachio, all normally served after a meal.

Indian sweets that will definitely tantalize your tongue:

Shrikhand

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

Rice Kheer from North India-Kheer made of rice and milk is served with hot wheat flour puris. Dip pieces of puri in this kheer and pop into the mouth!

Mango Ice Cream-A natural organic vanilla ice-cream made with mango puree from our store. This is quick and easy to make and a hit with the guests.

Carrot Pudding or Gajjar ka halwa-Carrot Pudding or Gajjar ka halwa is made of carrot and milk. It is one of the most popular dishes in North India.

Other famous Indian sweets include: 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.

For over a decade, IndianLife.com has been making high-quality gourmet vegetarian 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, December 9, 2008

Spicy Raita

Spicy Raita is a dish whose main ingredient is yogurt. It is often considered to be a spicy version of its Greek cousin Tzatziki. It can be used as a condiment for dipping or as a salad dressing and it only takes about ten minutes to prepare.

Ingredients Required:
  1. 200g/7 oz plain yogurt
  2. 1 tomato,
  3. Cubed 50g/2 oz cucumber,
  4. Fresh green chilies,
  5. Finely sliced 1.5cm/3/4 in cube fresh root ginger,
  6. Finely chopped a few sprigs of fresh coriander,

Method of preparation :
In a large bowl, combine the yogurt, tomato, cucumber, green chilies and ginger.
Stir and mix it well, then garnish with the coriander and chili powder.

Serve cold.

For over a decade, IndianLife.com has been making high-quality gourmet vegetarian 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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Monday, December 8, 2008

Holi-The Festival of Colors

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

Holi is also known as the festivals of Colors, celebrated in spring. People rub 'gulal' and 'abeer' on each others' faces and cheer up saying, "Holi hai". After playing with color, one enjoys eating delicious foods with great happiness. Holi is also famous for the variety of sweets that are offered to the visitors that come to apply color.

What happens on Holi?

On the first day, large bonfires are made at night for the burning of the demoness Holika (Hiranyakashipu’s sister who troubled little children, as how the story is told). The second day is known as Dhulheti. During the day, people throw colored powder and water at each other. The colored powder is traditionally made of Neem, Kumkum, Haldi and many other traditional medicinal herbs prescribed by Ayurvedic doctors. When the weather changes in spring, it is believed the weather change causes viral fever and cold, therefore the throwing of the colors also serves medicinal purposes.

Traditional recipes and cuisines prepared during Holi.

Gujia: A northern sweet dish and is very popular amongst the people.
Puran Poli: These are made in small doughs after which they are fried and served hot.
Papri: A snack containing meethi leaves savored by chutney.
Dahi Bhalle: A snack, quite popular among people and eaten with chutney and curd.
Malpua: A sweet dish made of flour served with rabri. It can be stored for weeks to eat.
Saffron Syrup: A very popular cold drink on Holi
Bhang: Associated with Lord Shiva, bhang has now become synonymous with Holi. There are several ways of preparing bhang, the most popular is the buds and leaves of cannabis ground into a green paste. Milk, ghee, and spices are added to the mixture. This bhang base is turned to Thandai.
Thandai: It 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, it is grounded into a green paste. Milk, ghee, and spices are added into the mixture. The drink is served with ice cubes in a glass.
Kanji Ke Vade: A sour drink made of urad ki dal that is soaked in water of rai.

For over a decade, IndianLife.com has been making high-quality gourmet vegetarian 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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