SIMMY'S SPICES & FLAVOURS

 Fennel is a highly aromatic and flavorful herb with culinary and medicinal uses and, along with the similar-tasting anise, is one of the primary ingredients of absinthe. INGREDIENTS:- FOR FENNEL WATER: Water-1 cup Fennel seeds-2-3 tbsp FOR MINT-GINGER SYRUP: Water-1 cup Sugar-1 cup Grated ginger-1 tbsp Fresh Mint leaves-1/4 cup FOR FENNEL COOLER: Fennel Water-1/2 cup Mint-Ginger Syrup-1/4 cup or to taste Fresh Mint Leaves-2-3 Sprite or 7 UP-1 cup Lemon juice-1 tbsp White Salt-1/4 tsp Black salt-1-2 pinch Ice Cubes-4-5 METHOD:- FOR FENNEL WATER: 1-Soak 2-3 tbsp of fennel seeds in 1 cup of water for 3-4 hours or overnight.And pour this water through a sieve into a bowl.Discard all the seeds and keep aside FOR MINT-GINGER SYRUP: 1-Combine all ingredients in a small saucepan.Bring to a boil on over medium heat,stir occasionally.Simmer until the sugar is completely dissolved and the syrup is slightly thickened. 2-Let it completely cool down a

Malpua is an Indian pancake served as a dessert or a snack. which is also served to Lord Jagannath(Jagannath temple,Puri) in his Sakala Dhupa (Morning food served to the lord).It is During Paush Sankranti,Malapuas are prepared in Bengali homes.The batter for malpua in some areas is prepared by crushing ripe bananas or coconut,adding flour & water or milk.The mixture is sometimes delicately seasoned with cardamoms.It is deep fried in oil & served hot.The Bihari version of this dish has sugar added to the batter prior to frying,while the method prevalent in Orissa has the fritters dipped in syrup after they are fried.Malpua is popular in Bangladesh,Orissa,West Bengal,Maharashtra & Nepal where it is served during festivals along with other sweets.Amalu(Malpua) is one of the Chapana Bhoga of Lord Jagannath and included in the Sanja Dhupa (evening dhupa). INGREDIENTS:- FOR BATTER: All purpose flour(maida)-1/2 cup Semolina(suji)-1/2 cup Crushed Fennel seeds-1 tb

Baula Amabasya or Bakula Amavasya  is a festival of odisha which is observed during the Posh Amavasi and is dedicated to the Mango trees.In this days mango flower(we odia people called it "Amba Baula")Special food is prepared on the day and is offered in temples.The food is also offered to Mango trees. The ritual is performed to get more mangos during the ensuing mango season.In the occasion of Baula amabasya, we odia people prepare "KHIRA GAINTHA(MILKY RICE BALLS)"  in our house.This is a very tasty,healthy and delicious recipe.So let's start this recipe.... INGREDIENTS:- Raw rice-1 cup(instead of rice you can also use semolina(suji)) Water-3 1/2 cups Sugar-1 cup Grated Coconut-1 cup Milk- 1.5 ltr. Crushed cardamom-4 Bay leaf-2 Salt to taste METHOD:- 1-Soak the rice for 4-5 hours,then wash and drain all the water completely and then spread the raw rice in a soft towel and allow it to dry completely. 2-Then heat a pan and dry roast the

Raksha Bandhan  is a in India which celebrates the relationship between brothers and sisters.It is also called Rakhi Purnima.The festival is marked by the tying of a rakhi or holy thread,which comes in many colors and designs,by the sister on the wrist of her brother.The brother in return offers a gift to his sister.The brother usually presents his sister with an envelope filled with money,though other presents such as saris and clothing can be given. The brother and sister traditionally feed one another sweets.These sweets include anything from Jalebi,Rasgolla,Gulab Jamun,Kaju Katli,Peda,Kalakand,Sandesh,Ladoos and Burfi.  Presenting here a recipe associated with this festival,the "Besan Ladoo". Besan ladoo is a traditional Indian sweet or laddu recipe of roasted and Bengal gram flour or besan mixed with ghee,sugar,cardamom powder and nuts.It is very famous in north India. INGREDIENTS:- Gram flour(besan)-1 1/2 cups Melted unsalted butter or ghee-1 sti

INGREDIENTS:- Yogurt(chilled)-1 cup Sugar-2 tbsp(or to taste) Saffron-2 to 3 strands(I used saffron syrup) Milk-1 tbsp Cardamom powder-1/2 tsp Ice cubes-5-6(optional) Raisins or cherry or pistachio or cashew for garnish(I used little burnvita powder and cherry) Saffron stands-2-3 for garnish METHOD:- 1-Soak saffron strands in warm milk.Crush it well till the flavour is well mixed with milk.Set aside. 2-Beat the curd well.Add sugar,cardamom powder,ice cubes and saffron soaked milk 3-Blend it once in a mixer to combine well until frothy.Your kesar lassi is ready to be served. 4-Garnish with chopped nuts and saffron and serve chilled.

INGREDIENTS:- Cooked rice-1 cup Yogurt-1/2 cup(If eu don't find or don't like the taste of yogurt then add lemon juice) Grated ginger-2 tsp Water-1-2 cup Salt as needed FOR SEASONING: Curry leaves-3-4 Green chili-2 Cumin seeds-1/2 tsp(optional) Mustard seeds-1/2 tsp(optional) Oil-1-2 tsp METHOD:- 1-Cooked rice and let it cool to room temprature. 2-Add water,yogurt,grated ginger and salt. 3-In a pan heat oil,add mustard seeds and cumin seeds,when they start to pop,add curry leaves and green chili. 4-Then pour into rice,yogurt mixture and serve with aloo bharta,aloo bhaja,badhi chura or ambula khata,amba khata,mixture,chuin bhaja etc.

Pakhaḷa is an Oriya term for an Indian food consisting of cooked rice washed or little fermented in water.The liquid part is known as Toraṇi.It is very popular in state of Odisha.Eating pakhal has been recommended to prevent heat stroke in hot weather.A traditional Oriya dish,it is also prepared with rice,curd,cucumber,Cumin seeds,fried onions and mint leaves.It is popularly served with roasted vegetables such as potato,brinjal,badi or saga bhaja or fried fish.Traditional way of preparing Pakhaḷa: Pakhaḷa is slightly fermented rice.People cook rice and add water to it along with little bit of old pakhal (something like making curd using milk and old curd).Pakhaḷa tastes best when served after 8 to 12 hrs after preparation.Generally boiled potato and other fried vegetables or fried fish is served with pakhaḷa.Modern day variation is to add curd instead of fermenting it.We odiya people believe even our Lord Jagannath also love to eat pakhala during summer time.So let's start the re

INGREDIENTS:- Potatoes-4 large(peeled and cut into very thin strips) Cumin Seeds-1 tsp Chili powder-1/2 tsp(or to taste) Turmeric Powder-1/2 tsp Dry Red Chili-1 Oil-4 tbsp Salt to taste METHOD:- 1-Heat oil in a pan or kadhai,add red chili after breaking it in two pieces. 2-When the chilly turns blackish red,add the cumin seeds and allow it to splutter. 3-Now add potato strips,turmeric powder and salt.Mix well. 4-Fry till the potatoes on high flame for 20 seconds and then on low flame till tender. 5-Add chili powder to taste and stir properly for 1 minute,put off the flame. 6-Serve hot with freshly prepared rice and dal or odiya pakhal or chakuli pitha .

INGREDIENTS:- Rohi machha(Rohu Fish)-5 pc(I didn't find rohu.that's why I used SWORD FISH) Finely chopped Onion–1 Mustard seeds-1 tbsp Garlic cloves-6-8 Green Chili-4(as per taste) Turmeric Powder-3 tsp Chili Powder-1 tsp Finely chopped Tomato-1 Mustard Oil as required for frying METHOD:- 1-Wash and clean the fish properly,marinate with 2 tsp turmeric powder and salt,keep aside for 15-20 mins. 2-Make a fine paste of mustard seeds,garlic cloves,green chili and little water. 3-Mix the mustard paste,onion,tomato,chili powder,turmeric powder and salt to the fish. Keep it for 20-30 mints. 4-Take a deep pan or kadhai,heat oil,when hot put 1 or 2 pcs of fish with the masala.Fry it in low flame till each side turns looks brown and the masala is cooked well. 5-Remove from flame and serve it hot with pakhal.

Hot chocolate (also known as hot cocoa) is a heated beverage typically consisting of shaved chocolate,melted chocolate or cocoa powder,heated milk or water,and sugar.The first hot chocolate beverage is believed to have been created by the Mayas around 2,000 years ago.Traditional "Mexican Hot Chocolate"contains flavored of cinnamon,sugar,chili powder and vanilla. INGREDIENTS:- Whole milk-2  cups Mexican chocolate-1 disc METHOD:- 1-In a heavy sauce pan,over medium-high heat,bring the milk and chocolate to a boil. 2-Reduce the heat to medium-low and simmer for 20 minutes,whisking constantly until the mixture is frothy and the chocolate has dissolved completely. 3-Remove the pan from the heat and serve immediately. NOTE:If you can't find Mexican chocolate,just follow the basic hot chocolate ....... INGREDIENTS:- Whole milk-2 cups Cinnamon stick-1 Vanilla extract-1/2 tsp Chili powder-2 pinch Semisweet dark chocolate chips or bar or cocoa powder

Zafrani Pulao is a mix of rich ingredients like dry fruits, whole spices, sugar and milk are used to make this dish of sweet, saffron rice. INGREDIENTS:- Basmati rice-2cups Ghee-4 tbsp Raisins-25 Almonds-20 Cashew nuts-12 Nutmeg powder-1/4 tsp Cinnamon Stick-One 2 inch piece Cloves-3-4 Green cardamom-2 Bay leaf-1 Milk-1/4 cup Sugar-1/4 cup Zafran Strands(Saffron)-A big pinch Kewra Water-1 drop Rose  Water-1 drop METHOD:- 1-Wash and soak basmati rice for about 15-20 minutes.  2-Boil milk and sugar adding zafran(saffron).Keep aside. 3-Heat 1 tbsp ghee in a deep pan and gently fry almonds,cashew nuts and raisins. 4-Drain and keep aside.When cool,slice almonds thinly and halve cashew nuts. 5-In the same pan heat remaining ghee,add green cardamom,cinnamon stick,cloves and bay leaf. 6-Then add rice and saute gently for 2-3 minutes.Add the Zafran soaked hot milk to the rice and continue stirring for a further 1-2 mins. 7-Add to rice with 3 a

Tea is an aromatic beverage commonly prepared by pouring hot or boiling water over cured leaves of the tea plant.In India,tea is one of the most popular hot beverages.It is consumed daily in almost all homes,offered to guests,consumed in high amounts in domestic and official surroundings and is made with the addition of milk with or without spices.It is also served with biscuits dipped in the tea and eaten before consuming the tea.Indian chai produces a warming,soothing effect,acts as a natural digestive aid and gives one a wonderful sense of well being.It's difficult to resist a second cup.Adding masala,or cardamom or ginger is a great way to make the tea delicious.Here is a traditional version of tea made with ginger and cardamom.So let's start... INGREDIENTS:- Water-1 cup Milk-1 cup Ginger-1/2" pc(washed and peeled) Cardamom pod-2(or cardamom powder-1/2 tsp) Strong black tea-1 tsp Sugar-2 tsp(to taste) METHOD:- 1-In a saucepan add 1 cup of water and