SIMMY'S SPICES & FLAVOURS

INGREDIENTS:- Boneless chicken thighs(Skinless)-2 large(cut into 1-inch pieces) Unsweetened coconut milk-1 can(13.66 oz.) Thai red curry paste-4 oz.(1 bottle) Sliced bell peppers-1 small Sliced carrots-1 medium Baby corns-10-12 Sugar snap peas-14-15 Chopped Fresh basil-2 tbsp Chopped  garlic-1 tbsp(for chicken)+1 tbsp(for curry) Dry red chili-2(for chicken)+2(for curry) Fish sauce-1 tsp Oil-2 tbsp Salt 2 taste Thai rice METHOD:- 1-Heat 1 tbsp oil in a pan add 2 dry red chili and 1 tbsp chopped garlic over medium heat,saute for a min. 2-Add chicken and salt,cook till juices run clear,remove chicken from pan and keep aside. 3-Reheat pan and add remaining oil,dry chili,chopped garlic and red curry paste,saute for 1-2 minutes. 4-Add coconut milk and fish sauce,bring to simmer on medium-high heat until well blended. 5-Add chicken,carrot,bell pepper,baby corn and salt,simmer 15-20 minutes or until all the veggies are tender. 6-Add basil and peas,mix well

INGREDIENTS:- Boneless chicken cut into small cubes-500 gms Chopped Ginger-1 tbsp Chopped garlic-1 tbsp Chopped green chilies-1 tbsp All purpose flour-1/2 cup Corn starch-1/4 cup Baking soda-a pinch Soy sauce-1 tbsp Chili sauce-1 tbsp Ajinomoto-a pinch Vinegar-1/2 tsp Egg-1 Pepper powder-1 tsp Salt to taste Oil for deep frying METHOD:- 1-Mix chopped ginger,chopped garlic,chopped green chilies,soy sauce,vinegar,chili sauce,pepper powder,ajinomoto and salt. 2-Marinade the chicken in this mixture and leave aside for two hours in the refrigerator. 3-In a bowl mix flour,cornstarch,egg,salt and little water if required and make a thick batter of semi-liquid thick consistency. 4--In a pan heat oil,then dip the marinade chicken in the batter and deep fry until golden brown on all sides. 5-Then remove it,drain on absorbent paper and serve hot with tomato ketchup.

INGREDIENTS:- Bengal gram(Chana dal)-1 cup Fish head and tail-1+1(you can add other pieces also) Whole garam masala-1 1/2 tbsp(cardamoms,cloves,black pepper,coriander seeds,cumin seeds,cinnamon and bay leaf) Dry red chilies-4 Chopped Onion-1 medium Chopped tomato-2 medium Potato-1 large(Peel and cut into large cubes) Pumpkin-1cup/100 gms(cut into large cubes)(You can use squash if you don’t get yellow pumpkin) Ginger-garlic paste-1 tbsp Turmeric powder-3 tsp(1 tsp for marinade fish,1 tsp for chana dal and 1 tsp for curry) Chili powder-2 tsp(to taste) Cumin powder-1/2 tsp Coriander powder-1 1/2 tsp Fish curry powder-1/2 tsp Garam masala-1/2 tsp Dry fenugreek leaves-1 tsp Sugar-1/4 tsp Salt to taste Oil as needed Coriander leaves for garnishing METHOD:- 1-Wash and soak the bengal gram(chana dal)in water for 2-3 hours. 2-Wash the fish then add a tsp of salt and turmeric powder and keep it aside for 10-15 minutes. 3-Cook the soaked chana dal with a little water,

INGREDIENTS:- Fresh or frozen Blueberries-1 cup All purpose flour-1 1/2 cups Melted Butter/Vegetable oil-1/2 cup Baking soda-1 tsp Baking powder-2 tsp Vanilla essence-1 tsp Sugar-3/4 cup Milk-1/3 Egg-1 large Salt-1/2 tsp Powder sugar-1 tbsp Butter or oil spray for grease METHOD:- 1-Preheat the oven to 375 degrees. 2-Grease 9 standard size muffin cups or line with paper liners and keep aside. 3-In a large bowl combine flour,baking soda,baking powder and salt,keep aside. 4-Add the blueberries to the dry ingredients and gently toss just to combine. 5-In another bowl whisk sugar,butter/oil,egg together.   6-Add milk and vanilla essence and whisk to combine. 7-Mix the liquid mixture with flour mixture and fold with a spoon until the batter comes together.(don't over mix) 8-Divide batter between 8 muffin cups.(the batter will come to the tops of the paper liners). 9-Sprinkle a little sugar powder on top of each muffin. 10-

INGREDIENTS- Papdi -10+2(lightly crushed) Boiled potato-1 medium size(peeled and chopped) Boiled Chickpeas-1/2 cup Chopped Onion-1/4 cup Chopped Green chilies-4 tsp Sweet Yogurt-1/2 cup(mix 3 tsp sugar and 1/2 tsp of salt in a thick curd Green Chutney -1 tbsp Tamarind Chutney -1 tbsp Roasted cumin powder-1 tsp Chat masala-2 tsp Black salt to taste Thin Sev-1/2 cup METHOD:- 1-Arrange all the papdi on a plate. 2-Top it up with chopped boiled potatoes and cooked chickpeas. 3-Add chopped onions and chopped green chilies. 4-Drizzle Yogurt,green chutney,tamarind chutney on top of it. 5-Sprinkle chaat masala,roasted cumin powder and black salt. 6-Sprinkle thin sev and crushed papdi on top. 7-Serve papdi chaat immediately.

INGREDIENTS:- Coriander leaves-1 cup Mint leaves-1/2 cup Chopped Onions-2 tbsp Chopped garlic-1 tbsp Chopped ginger-1 tbsp Green chilies-3-4 Cumin seeds-1 tsp Chat masala-2 tsp Lemon juice-2 tbsp Sugar-1 tsp Salt to taste METHOD:- 1-Mix all ingredients except lemon juice and grind to a smooth paste.(adding little water also) 2-Add the lemon juice  and mix well. 3-Keep in an airtight container in the refrigerator.

INGREDIENTS:- All purpose flour-1 cup Carom seeds-1/2 tsp Black cumin seeds-1/2 tsp Oil for deep frying Oil-1 tbsp Salt to taste Water as needed METHOD- 1-In a bowl add flour,carom seeds,black cumin seeds,salt and 1 tbsp oil.Mix well. 2-Add water little by little and make a stiff dough. 3-Cover the dough and keep aside for 20-30 mins. 4-Divide the dough into 3 equal parts,take one dough and roll into a big chapathi. 5-Cut them into small circles with the help of any round shaped lid. 6-Then prick holes with fork to avoid puffing up while frying. 7-Heat oil in a pan on medium heat and fry until golden on both sides. 8-Once it i done take out from oil and drain the excess oil in a kitchen towel. 9-Let it cool down and store in airtight container,use it when needed.

Gujia(also called Gujhia),a cuisine of North India particularly Uttar Pradesh,Madhya Pradesh and Rajasthan is a sweet dumpling made with suji or Maida flour wheat flour and stuffed with khoya. The packaging of a gujhia is very much like that of a samosa, however the gujhia has a very distinct shape. The gujhia is filled with a mixture of grated and roasted dry fruits, khoya,coconuts and to add a grainy texture, a little suji (coarse ground wheat flour). INGREDIENTS:- FOR DOUGH: All purpose flour-1 cup Ghee/oil-2 tbsp Black cumin seeds-1/4 tsp(I like the taste of black cumin(kalonji) Pinch of salt FOR FILLING: Mawa/khoya -1 cup Grated coconut-1 cup(you can also use frozen) Chopped Almonds-2 tbsp(peeled and chopped finely) Cardamom powder-1 tsp Condensed milk-2 tbsp Sugar-1 1/2 tbsp Milk as needed Oil for deep frying METHOD:- 1-In a bowl add flour,ghee/oil,black cumin seeds,salt and mix well. 2-Add water little by little to form a firm dough. 3-Divi

INGREDIENTS:- Ricotta cheese-1 cup Ghee-1 tbsp METHOD:- 1-In a pan heat 1 tbsp of ghee on medium heat. 2-Add the ricotta cheese and keep stirring for 20-25 minutes. 3-When the water from cheese will evaporate and cheese mixture thick in consistency,remove from heat. 4-Let it cool and knead the mawa,Now your mawa is ready and can be used as required. Mawa/Khoya Alternatives

INGREDIENTS:- FOR MARINADE: Boneless chicken cut into small cubes-500 gms Ginger-garlic paste-2 tsp Chopped green chili-1 tbsp All purpose flour-1 tbsp Corn starch-1 tbsp Soya sauce-1 tbsp Chili sauce-1 tbsp Ajinomoto-a pinch Vinegar-1/2 tsp Egg-1 Salt to taste Oil for deep frying FOR GRAVY: Chopped garlic-2 tbsp Chopped ginger-1 tbsp Sliced Onion-1 large Sliced Green bell pepper-1/2 Green chilies-6(cut vertically) Tomato ketchup(hot&sweet)-1/2 tsp Black pepper powder-1/2 tbsp Corn starch-2 tsp Chili sauce-1 tbsp Ajinomoto-1/4 tsp Soya sauce-1 tbsp Vinegar-1/2 tsp Salt to taste Oil-2 tbsp Chopped Spring onions-2 tbsp(for garnishing) METHOD:- 1-Mix all ingredients of marinade except flour,cornstarch and egg and marinate the chicken properly,refrigerator for 1-2 hours 2-In a pan heat enough oil,then mix beaten egg,flour and cornstarch in marinade chicken and deep fry the marinated chicken pieces till they are light golden brown and crispy,Re

INGREDIENTS:- Mascarpone cheese-8 ounce Ladyfinger cookies-2 packs Unsweetened Cocoa Powder-2 tbsp Vanilla Extract-1 tsp Strong coffee-1 cup Hot Water-2 cups sugar-2 tbsp(coffee)+1/2 cup(whipped cream)+2 tbsp(egg yolks) Egg-4(separate yolks from whites) Pinch of salt METHOD:- 1-In a bowl mix hot water,coffee and 2 tbsp sugar and keep aside. 2-In a large bowl whisk egg yolks and sugar until a creamy light mixture. 3-Then add mascarpone cheese to the sugar-egg mixture and continue to mix well. 4-In a separate bowl mix egg whites,vanilla extract,a pinch of salt and 1/2 cup sugar and whipped until they begin to get stiff(fluffy consistency). 5-Fold Whipped Cream into cream cheese/egg mixture until well incorporated. 6-Dip each lady finger cookies one by one lay them flat into a 9 inch square pan making sure do not soak the cookies,as you want to make sure they maintain their firmness. 7-Once the first layer of cookies has been laid out,spread a layer of the m

"Surati Khaman" is a popular food in Gujarat state of India made from gram flour.Generally eaten as a snack,it is mostly served with roughly chopped onions, sev, fried chillies sprinkled with salt and chutney. In some shops it is also served traditionally in a large green leaf.Sometimes it is also garnished with scraped coconut.Khaman, also the part of the Gujarati Thaali (cuisine) is an almost identical dish of Dhokla in look but,actually has lot many variations with its batter and taste in comparison with that snack. INGREDIENTS:- Bengal gram(chana dal)-1 cup Urad Dal-1 tbsp Gram flour-2 tbsp Yogurt-1/2 cup Green Chili-Ginger paste-1 tbsp Eno Fruit Salt/Soda bicarbonate-1 tsp Turmeric powder-1/4 tsp Oil-2 tbsp Water as needed Sugar to taste Salt to taste FOR SEASONING- Chopped cilantro-2 tbsp Grated coconut-1 tbsp Mustard Seeds-1 tsp Asafoetida-1/4 tsp Lemon juice-1 tbsp Green Chili-4(Cut Vertically) Sugar-1/2 tsp Oil-2 tbsp Little water as

Kalakand also known as sandesh is a popular Indian sweets made out of solidified, sweetened milk and cottage cheese. It was invented in 1947 by Baba Thakur Das in Alwar, Rajsthan, India. It is made in India during festivals and celebrations. such as Holi, Diwali, Janmashtami, Navarathri and Eid  A huge pan is kept on a flame and large amount of milk is boiled stirring it continuously till it is thickened with sugar and dry fruits. INGREDIENTS:- Ricotta Cheese-30 oz tub/850 gms(you can also use paneer/Indian cottage cheese) Sweetened Condensed Milk-14 oz can/400 gms Chopped Almond-2 tbsp Chopped Pistachio-2 tbsp Cardamom powder-1/2 tsp Rose water-1/4 tsp Ghee for greasing METHOD:- 1-Grease a rectangular dish with ghee and keep aside. 2-In a non-stick pan add ricotta cheese and condensed milk,mix well and heat over medium heat. 3-Keep stirring about 30-35 minutes until the mixture thickens. 4-Once the mixture starts to get thick,add r