SIMMY'S SPICES & FLAVOURS

Peanut Sundal is a very popular food in South India during Navratri. It is simple,easy to prepare,taste delicious and also healthy. INGREDIENTS:- Dry Peanut-1 cup Grated coconut-2 tbsp Mustard seed-1 tsp Urad dal-1 tsp Curry leaves-5-6 Dry chili-2 Asafetida-2 pinches Salt-1 tsp(as needed) Black salt-a pinch Dry mango powder-1/4 tsp METHOD:- 1-Wash the soaked peanut for 1-2 hours and drain the water. 2-Then add the peanut in a pressure cooker with water and salt and cook until 3 whistle and drain the water. 3-For tempering,take a pan heat oil,add mustard seeds and urad dal once it crackle add curry leaves,dry chili and asafetida. 4-Then add the drained peanuts and give a stir for a minute.Now add the coconut,dry mango powder and black salt and stir everything well. 5-Turn off flame and remove sundal into a bowl.Peanut Sundal is now ready to be served and serve hot. (you can also sprinkle some chat masala or lemon juice or add some sev or papdi as per ur tast...

INGREDIENTS:- All purpose flour-1 cup Carom seeds(ajwain)-1/4 tsp Black cumin seeds(kala jeera)-1/4 tsp Oil-2 tbsp Chat masala-1 tsp Black salt-1 tsp Chili powder-1 tsp Salt to taste Water as needed Oil for deep fry METHOD:- 1-Mix all purpose flour,carom seeds,black cumin seeds,oil,salt properly and make a soft dough by adding the water little by little. 2-Cover with a lid,set aside for 30 minutes.Then knead the dough for a couple of minutes and divide into 6 equal portions. 3-Roll the each dough ball into a big circle and cut into small strips or diamonds using a knife. 4-Heat oil in a pan and when it is hot, drop the pieces in oil. 5-Deep fry them on a medium flame until light golden brown color,turn over to fry on both sides evenly. 6-Drain them in a tissue paper.Then sprinkle chat masala,black salt and chili powder on over it and mix. 7-Cool down completely and store in a airtight container.Serve it with hot tea or coffee.

Suji halwa is a simple,delicious & traditional Indian dessert !!!It is prepared all over India but the taste varies from place to place.It is one of the traditional recipes.In my childhood my grand mom and mom prepared this dessert on all special days or religious occasions.It is offering to God as prasad, after the pooja or any ceremony at home may be fasting, navratri pooja or some other occasion. INGREDIENTS:- Semolina-1/2 cup Ghee or unsalted butter-4 tbsp Sugar-1/2 cup Water-1 & 1/2 cups Cardamom powder-1/4 tsp Cashew nuts-1 tbsp Raisins-1 tbsp Sliced almonds-2 tbsp METHOD:- 1-In a pan boil water,sugar and cardamom powder on a medium heat for 10-12 mints and keep aside. 2-In a pan heat ghee or butter,add Cashew nuts,raisins and 1 tbsp almonds and fry for 30 secs. 3-Once the raisins become plump,remove from pan and keep aside.Then add semolina and roast till nice golden brown(stir Continuously). 3-Add syrup little by little,as you add the syrup to ...

Salsa is the Spanish term for sauce, and in English-speaking countries usually refers to the often tomato-based, hot sauces typical of Mexican cuisine, particularly those used as dips. There are many types of salsa which usually vary throughout Latin America. INGREDIENTS:- Chopped Tomatoes-2 Chopped onion-2  tbsp Garlic cloves-2 small Chopped Jalapeno-2 tbsp(if you want more spicy then add more jalapeno) Lemon juice-2 tbsp Black pepper powder-1/4 tsp Salt to taste METHOD:- 1-In a food processor bowl,add onion,garlic,jalapenos,lemon juice,black pepper powder,salt and  chop for just a few seconds. 2-Then add chopped tomatoes and chop for few minutes(The texture is somewhere between a chow-chow relish and a textured puree). 3-You want to see tiny bits of all the vegetables throughout the salsa,mix all ingredients properly. 4-Place in fridge for approximately one hour and serve with enchiladas, tacos,burritos and other typical Mexican fare. (If eu add 1 ...

INGREDIENTS:- Mangoes-2 Chilled Milk-2 cups Sugar-4 tbsp Chocolate powder/grated chocolate/whipped cream/ice cream/chopped pistachios for garnish METHOD:- 1-Peel mangoes & slice.Blend with sugar. 2-Add chilled milk and  blend till everything combine thoroughly. 3-Serve in two service glass with a scoop of ice-cream or 1 tbsp of whipped cream or some grated chocolate or chocolate powder or chopped pistachios on top.

Samosa" chaat is a famous and delicious indian street snack items.It is made with some leftover scrambled samosa topped with green and sweet chutney,yogurt peas and sev. INGREDIENTS:- Samosa-4 (see ingredients and recipe here) Boiled chick peas-1/2 cup Chopped onion-2 tbsp Chopped tomato-1 tbsp Chopped green chili-2 Chopped cucumber-2 tbsp Tamarind chutney-2 tbsp (see ingredients and recipe here) Green chutney-2 tbsp (see ingredients and recipe here) Sweet thick yogurt-2 tbsp(mix 1/2 tsp sugar and a pinch of salt in a thick yogurt) Tomato ketchup-2 tbsp Roasted cumin powder-1/2 tsp Chaat masala-1/2 tsp Sev-2 tbsp Chopped coriander to garnish-1 tbsp Black salt-1/2 tsp Two service bowl METHOD:- 1-Break two samosas into large chunks into each service bowl,add boiled chick peas on it. 2-Now add chopped onion,chopped tomato,chopped green chili,tamarind chutney,green chutney and sweet yogurt. 3-Sprinkle chopped coriander leaves,chopped cucumber,sev,tomato...

INGREDIENTS:- Bhendi(Bhindi)/Okra/Ladies finger-24-25 Capsicum-1 large(cut into cubed) Chopped Onion-1 large Chopped Tomato-2 large Ginger-garlic paste-2 tsp Whole garam masala-1 tbsp Cumin seeds-2 tsp Turmeric powder-1/4 tsp Coriander powder-2 tsp Red chili powder--1 tsp Garam masala powder-1/2 tsp Crushed coriander seeds-1 tsp Dry fenugreek leaves-2 tsp Slitted Green chilies-4 Cashew nut paste-1 tbsp Salt to taste Oil-3 tbsp Fresh Cream-2 tsp(for garnish) METHOD:- 1-Wash and clean the bhendi/okra and pat dry and cut into 2 pieces.Fry them with little oil to avoid stickiness.Keep them aside. 2-Heat oil in a kadhai add whole garam masala,cumin seeds and crushed coriander seeds and,let them splutter.add the onions and fry for a minute. 3-Add ginger garlic paste and fry till the raw smell is gone.Add salt,dry fenugreek leaves,turmeric,coriander,red chili and garam masala powders and mix well. 4-Add the chopped tomatoes and green chili and fry till tomatoe...

INGREDIENTS:- FOR BATTER: Black gram(biri)-2 cups Rice(arua chaula)-1 cup Fenugreek seeds-1/2 tsp Water-as needed salt to taste FOR STUFFING: Grated coconut-2 cups(you can use frozen also) Jaggery-1 1/2 cups Cardamom powder-1/2 tsp Black pepper powder-1/4 tsp Edible camphor powder-a pinch METHOD:- 1-Wash and soak rice,urad dal with fenugreek seeds in enough water for at least 5 to 6 hours.(overnight is better) 2-After 5 hours drain water and grind this into a smooth batter adding water in regular intervals. 3-Adding water is so important as this will help in bringing out soft idlis.It took approximately 2 of water to grind this batter.  4-Add salt and mix well.Keep aside in a warm place to ferment well for at least 10 - 12 hours.  5-In a pan 1st melt jaggery,then add shredded coconut and keep stirring till the jaggery starts sticking to the coconut. 6-Add cardamom powder,pepper powder and...

INGREDIENTS:- FOR BATTER: Urad dal-1 cup Semolina-1 and 1/2 tbsp Chopped green chili-2 no. Cumin seeds-1 tsp Baking soda-a inch Salt to taste Water as required FOR STUFFING: Boiled Potatoes-2 large(peeled and mashed) Chopped Onions-1 small Green peas-1/4 cup Ginger-garlic paste-1 tsp Roasted peanut-1 tbsp Turmeric powder-1/4 tsp Coriander powder-1/4 tsp Red chili powder-1/2 tsp Garam masala powder-1/4 tsp Dry fenugreek leaves-1 tsp Chopped coriander leaves Mustard seeds-1/2 tsp Cumin seeds-1/2 tsp Curry leaves-5-6 Asafetida-a pinch Lemon juice-1 tsp Oil-2 tsp Salt to taste Oil for deep frying METHOD:- 1-Wash and soak urad dal in water for 5-6 hours or overnight.Drain water and grind into a smooth paste using little water. 2-Add water little by little so that the batter doesn't go watery.It should be thick or not flow freely from the spoon when pour it down. 3-Mix semolina,baking soda,chopped green chili,cumin seeds and salt to the batt...

INGREDIENTS:- Black lentil(urad dal)-1 cup Semolina-2 tbsp Chopped onion-2 tbsp Grated ginger-1 tbsp Chopped Green Chili-2-3 Baking soda-2 pinch Asafetida-a pinch Oil enough to deep fry Salt to taste METHOD:- 1-Soak black lentil in water overnight or until the black coating is easily removed. 2-Remove black coating by rinsing with water and Grind into a paste with little water(if required). 3-Add semolina,onion,ginger,green chili,baking soda,asafetida and salt to the lentil and mix well. 4-Heat the oil,Make a patty shape out of lentil in a plate. Make a hole in the patty like that in donut. 5-Carefully put it in the hot oil and cook golden brown in both sides. 6-Remove from oil and drain on paper towel to remove extra oil.Serve hot with yellow peas curry or green chutney or tamarind chutney or tomato ketchup.

 INGREDIENTS:- Egg Noodles Pasta -1 packet Boneless Chicken breast-2(cut into 1/2 inch slices) Vegetables(Sliced carrot and green peas)-1 cup Sliced Onions-1/2 cup Chopped garlic-2 tbsp Chili powder-1/2 tsp Soya sauce-2 tsp Red chili sauce-3 tsp Ajinomoto-a pinch Vinegar-1 tsp Pepper powder-1/4 tsp+1/4 tsp(for chicken) Oil-1 tbsp+2 tsp Salt to taste METHOD:- 1-Boil enough water with little salt and cook Wide Egg Noodles about 6-8 Minutes until alternate,drain and toss it with 1-2 tsp of oil.Keep it aside. 2-Heat oil in a large pan,add chicken,salt,pepper and cook till juices run clear,remove chicken from pan let cool.Reserve oil in pan. 3-Reheat oil in pan,add chopped garlic saute for a min then add sliced onions,saute for 30-35 secs. 4-Add all vegetables,beans,green peas and stir fry for around 8-10 minutes or until they softening slightly. 5-Then add salt, pepper powder,chili powder,soya sauce,red chili sauce,vinegar and mix well.Add fried chick...

Upma is a common South Indian breakfast dish, cooked as a thick porridge from dry roasted semolina. Various seasonings and/or vegetables are often added during the cooking, depending on individual preferences. INGREDIENTS:- Semolina(suji/rawa)-2 cups Chopped onion-1 medium Chopped vegetables(potatoes,carrots,beans,cauliflower,green peas)-1 cups(Wash and keep aside) Chopped ginger-1 tsp Slit green chilis-2-3 Roasted peanuts-1 tbsp Cashew nuts-6-8 Oil/ghee-3 tsp Salt to taste Water-5 cups FOR SEASONING: Mustard seeds-1 tsp Cumin seeds-1 tsp Chana dal-1 tbsp Black gram dal-1 tbsp Dry red chilies-2 Curry leaves-8-10 Asafetida-a pinch METHOD:- 1-Heat a pan dry roast the semolina till it turns golden brown.Keep aside. 2-Again heat the same pan,add oil/ghee,add the mustard seeds and asafetida,let them splutter. 3-Add the cumin seeds,chana dal,urad dal,cashew nuts,roasted peanuts and curry leaves and saute them till the dals turn slightly brown. 4-Add ginger...

Dahibara-Aloodum-Ghugunu is a popular street food in Orissa specially in Cuttack.Cuttack is a very vibrant city in Orissa. It is more than thousand years old and was the capital of Orissa before Bhubaneswar. My hometown is Jajpur(it was part of Cuttack District which divided into four Districts).The culture,festival and cuisins of jajpur are same with cuttack.Among the culinary delights unique to the Millenium City, none compare the famed Dahi Bara and Aludum, a spicy concoction of three basic dishes i.e., dahibara – vadas soaked in skim yoghurt, ghuguni – curried chickpeas and aludum – whole size potatoes immersed in fiery curry.Here I'll post the recipe of  "DAHI BARA-ALOO DUM AND GHUGUNI" and also how to assemble these three recipes to make a mouthwatering chat...... DAHI BARA INGREDIENTS:- FOR BARA: Urad Dal-1 cup Semolina-1/4 cup Mint leaves-2 tbsp Chopped Green Chili-1/2 tbsp Chopped Ginger-2 tsp Salt-1 tbsp Oil for deep frying FOR DAHI: ...

Aloo Dum belongs to,specifically,Kashmiri cuisine.The potatoes,usually smaller ones,are first deep fried, then cooked slowly at low flame in a gravy with spices. Dum Aloo is a popular recipe cooked throughout India. INGREDIENTS:- Boiled Potatoes-2 large(peeled and cut into cubes) Chopped Onion-1 large Chopped Tomato-1 large Ginger-1 inch Garlic-6-8 cloves Whole garam masala-1 tbsp(cardamoms,cloves,black pepper,coriander seeds,cumin seeds,cinnamon and bay leaves) Dry red chili-2 Turmeric Powder-1 tsp Red Chilli Powder-1/2 tsp(If required) Cumin Powder-1 tsp Coriander Powder-1 tsp Garam masala powder-1/2 tsp Dry fenugreek leaves-2 tbsp Salt to taste Oil-1 tbsp Chopped coriander leaves-2 tbsp(for garnish) METHOD:- 1-Make a fine paste of ginger,garlic,half chopped onion and dry red chili,Keep aside. 2-In a large pan heat oil,splutter whole garam masala,then add remaining chopped onions and fry till golden brown. 3-Then add the ginger,garlic,onion and chili pa...

Dahi vada  is an Indian chaat, prepared by soaking vadas in thick dahi (yogurt).The hot deep fried vadas are first put in water and then transferred to thick beaten yogurt. For best results, the vadas are soaked for at least a couple of hours before serving. To add more flavor, they may be topped with coriander or mint leaves, chili powder, crushed black pepper, chaat masala, cumin, shredded coconut, green chilis or boondi. INGREDIENTS:- FOR BARA: Urad Dal-1 cup Semolina-1/4 cup Mint leaves-2 tbsp Chopped Green Chili-1/2 tbsp Chopped Ginger-2 tsp Salt-1 tbsp Oil for deep frying FOR DAHI: Thick Yogurt-2 cups Water-1 cup Mint leaves-2 tbsp Sugar-1/2 tbsp Roasted cumin powder-2 tsp Chili powder-1 tsp(as per taste) Salt and black salt to taste FOR SEASONING: Mustard seeds-1 tsp Curry leaves-5-6 Red chili-2 Asafetida-a pinch METHOD:- 1-Wash and soak urad dal in water for 5-6 hours or over night. 2-Drain water and grind into a smooth paste using li...