SIMMY'S SPICES & FLAVOURS

Traditional New England restaurants serve lobster rolls (made with butter, not mayonnaise) with potato chips or french fries on the side.In this recipe I used baked chicken Instead of lobster meat.A traditional MAINE's(USA) famous lobster roll is a sandwich filled with lobster meat soaked in butter and served on a steamed hot dog bun or similar roll,so that the opening is on the top rather than on the side.There are variations of this sandwich made in other parts of New England,which may contain diced celery or scallion,and mayonnaise.The sandwich may also contain lettuce,lemon juice,salt and black pepper,believe me it taste more..................... INGREDIENTS:- FOR CHICKEN: Chicken breast-500 gms(cut into small cubes) Chili flakes-1 tsp Olive oil-2 tsp Crushed black pepper-1/4 tsp Salt-1/4 tsp FOR ROLL: Mayonnaise-1/2 cup Lemon juice-1 tbsp Finely chopped fresh parsley-1 tbsp Finely chopped celery-1 stalk(1/2 cup) Bratwurst or hoagie buns-4 Crush...

Boondi Ladoo is a Rajasthani snack food made from sweetened, fried chickpea flour. Being very sweet, it can be stored for a week or so. INGREDIENTS:- Gram flour(besan)-1& 1/2 cups Semolina(suji)-1 & 1/2 tbsp Cardamom seeds-2 tsp Sugar-1 & 1/4 cups Water-1 & 1/2 cups Milk-1 tbsp Ghee for deep frying Orange color-few drops Melon seeds-1 tbsp Chopped almonds-1 tbsp Chopped cashew-1 tbsp A fine holed shallow strainer spoon METHOD:- 1-Mix gram flour,semolina and water to make a smooth batter(just like pancake batter).Keep aside. 2-In a saucepan add sugar,water and milk bring it to a boil.Stirring continuously till the sugar dissolves.When the syrup comes to a boil,the scum of the sugar will be floating on the top. 3-Remove the layer of scum.Continue boiling till it thickens.Add the color and boil till sticky but no thread has formed.Keep aside. 4-Heat sufficient amount of ghee in a deep frying pan and heat the ghee.Pass the gram flour and semol...

 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 do...

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.