SIMMY'S SPICES & FLAVOURS

Posu(Konkani), Ginnu(Kannada), Junnu(Telugu), Kharvas(Marathi) is a sweet or milk pudding made from lactating cow’s milk.Usually it is prepared by the first 3 days milk from the cows who gave birth to calves.  It is made from the colostrum's milk also called as the first milk and is a very popular traditional dish in the states of Karnataka, Goa, Maharashtra and Andhra Pradesh. Colostrum milk is thick yellowish milk produced by the cows for a few days after giving birth to a calf. It’s very rich in fat and other nutrients.Here I made Junnu without using lactating cow's milk. INGREDIENTS:- Sweetened Condensed Milk-1 can(14 oz) Milk-2 cups Eggs-2 Black pepper-a pinch Cardamom powder-1/4 tsp Sugar-1 tbsp Water-few drops METHOD:- 1-1-Microwave 1 tbsp of sugar and few drops of water in a microwave safe bowl  on high temp for 3-4 mints till sugar melts and takes a nice deep brown color.(after every 20 secs check on the sugar)  2-Add milk and conden...

Mitha Dahi(Sweet curd)/Misti Doi is a popular dessert in the states of  Odisha and West Bengal. It is prepared by boiling milk until it is slightly thickened, sweetening it with sugar, either guda/gura (brown sugar) or khajuri guda/gura (date molasses), and allowing the milk to ferment overnight. Earthenware is always used as the container for making Mitha Dahi because the gradual evaporation of water through its porous walls not only further thickens the yogurt, but also produces the right temperature for the growth of the culture. Very often the yogurt is delicately seasoned with a pinch of elaichi (cardamom) for fragrance. Baked yogurt is a similar preparation in the west. INGREDIENTS:- Evaporated milk-350ml or 1 can Sweetened condensed milk-350ml or 1 can Sour cream-250ml or 8oz(optional) Plain yogurt OR active culture-1/3 cup Sugar-2 tbsp(for caramelization) Water-few drops METHOD:- 1-Microwave 2 tbsp of sugar and few drops of water in a m...

An aromatic chicken pulao bursting with rich flavors of whole spices, Kashmiri chilies and desi ghee.  INGREDIENTS:- Basmati Rice-2 cups Yogurt-1 cup Sliced onion-2 Grated ginger-1 tbsp Grated garlic-5-6 cloves Chopped green chilies-5 Coriander powder-1 tsp Turmeric powder-1 tsp Kashmiri red chili powder-1 tsp Black pepper powder-1 tsp Cumin Seeds-2 tsp Green cardamom-5-6 pods Star anise-1 Cinnamon-1" Cloves-5 Raisins-1 tbsp Ghee-4 tbsp Water-2 & 1/2 cups Sugar-2 pinch Salt to taste FOR MARINADE: Chicken-1 lb Coriander powder-1 tsp Turmeric powder-1 tsp Red chili powder-1 tsp Garam masala powder-1 tsp Chicken masala powder-1 tsp Lemon juice-1 tsp Salt-1 tsp METHOD:- 1-Wash and soak basmati rice in water for about 30 minutes. 2-Add red chili powder,turmeric powder,coriander powder,black pepper powder and salt to the yogurt and whisk well,keep it aside. 3-Marinate chicken with ingredients o...

Manda Pitha(The outer covering consists of steamed rice flour and inner filling is of coconut, jaggery, black pepper and Chhena.) is a steamed Pitha which is prepared in all parts of Orissa during festivals like Manabasa guruvar, Durga Puja, Kumar Purnima, Gamha Purnima etc. INGREDIENTS: Rice-1 cup(instead of rice you can also use semolina(suji)) Water-3 cups Grated Coconut-1 cup Jaggery/sugar-1/2 cup Crushed Cardamom-2-3 Black pepper powder-1/4 tsp Edible camphor powder-a pinch Sugar-1 tsp Salt-a pinch or two METHOD:- 1-Soak the rice for 1 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 dried rice(this is to ensure that the moisture is completely gone).Grind it to a fine powder in a mixer and keep it aside. 3-In a pan 1st melt jaggery,then add shredded coconut and keep stirring till the jaggery starts sticking to the coconut. 4-Add cardamom powde...

The Jagannath Temple in Puri is a famous Hindu temple dedicated to Jagannath and located in the coastal town of Puri in the state of Odisha, India.The name Jagannath (Lord of the Universe) is a combination of the Sanskrit words Jagat (Universe) and Nath (Lord).This temple was built in the 11th century by King Anantavarman Chodaganga Deva. The temple is an important pilgrimage destination for many Hindu traditions, particularly worshippers of Krishna and Vishnu, and part of the Char Dham pilgrimages that a Hindu is expected to make in one's lifetime.It is one of the holiest Hindu Char Dham (four divine sites) sites comprising Rameswaram, Badrinath, Puri and Dwarka.It is said and believed that He takes His bath at Rameswaram, meditates at Badrinath, dines at Puri and retires at Dwarika. It is therefore, a lot of importance is given to the temple food "Mahaprasad" (not simply prasad) here at Puri. The temple's kitchen is considered as the largest kitchen in the...

Kheer also known as Payasam ,Payasa or Payesh is a rice pudding,which is a traditional South Asian sweet dish.It is made by boiling rice or broken wheat with milk and sugar,and flavoured with cardamom, raisins, saffron, cashew nuts, pistachios or almonds. It is typically served during a meal or also consumed alone as a dessert.It is  prepared in festivals,temples,and all special occasions.It is an essential dish in many Hindu feasts and celebrations.While the dish is most often made with rice,it can also be made with other ingredients such as vermicelli (seviyan, seviyaan, sayviah, or other spellings). INGREDIENTS:- Basmati rice-1/2 cup Whole milk-2 ltrs Sugar-3/4 cup(as required) Ghee-1 tbsp Bay leaf-1 Crushed cardamom-1 tsp Salt-a pinch Handful of cashews & raisins METHOD:- 1-Wash the rice & drain water.Keep aside for about 25-30 mints.Roast the dry fruits with little ghee and keep aside. 2-In a thick bottom pan heat ghee,add 1 tbsp of sugar an...

INGREDIENTS:- Raw banana(kancha kadali)-2 Pumpkin(kakharu)-200g Papaya(amrutabhnda)-1 small Eggplant(baigana)-2 medium Arum(saru)-6 Yam(matialu)-1 pc Sweet potato(kandamula)-2 Spine gourd(kankada)-4 Beans-6 White chickpeas-1/2 cup Ginger-1 inch Green chili-5 Cinnamon stick-1" Cardamom Pod-2 Peppercorns-1/2 Fennel seeds-2 tsp Cumin seeds-1/2 tsp Mustard seeds-1 tsp Grated coconut-1/2 cup Turmeric powder-1/2 tsp Salt 2 taste Roasted cumin powder-2 tsp Chopped coriander leaves for garnishing FOR TEMPTING: Ghee-1 tbsp Panch phutan-1 tsp(Cumin Seed,Mustard Seed,Fennel Seed,Fenugreek Seed,Black cumin seed) Dry red chili-2 Asafetida-a pinch METHOD:- 1-Wash and soak chickpeas overnight or about 4-5 hours.Wash,peel and cut all the vegetables in small pieces. 2-Crush ginger and green chili.Grind cinnamon,cardamom,peppercorns,fennel seeds,cumin seeds,mustard seeds with little water until it is a rough paste. 3-Boil vegetables,soaked chickpeas,salt,tur...