SIMMY'S SPICES & FLAVOURS

INGREDIENTS:- Betel leaves-10 Dry coconut-2 tbsp Paan chutney-2 tsp Fennel seeds-1 tbsp Tutti Frutti-1 tbsp Cardamom-2 Mukhwas-1 tbsp Gulkand-1 tbsp METHOD:- 1-Remove the stems from betel leaves and finely chopped them. 2-In a blender add 1/2 chopped betel leaves,tutti frutti,1/2 tbsp fennel seeds,cardamom,1/2 tbsp mukhwas,1 tbsp dry coconuts and blend coarsely. 3-Transfer in a mixing bowl and add remaining ingredients,mix all the ingredients well. 4-Then make bite size ball with this paan mixture. 5-Wrap them with some silver foil or plastic wrap,refrigerate for 3-4 hours.You can also store in an air tight container and fridge 6-Now paan bites or ladoo ready to serve.Serve after heavy meals. Cheers & do like my Facebook page  https://www.facebook.com/spicesandflavors  to get updates on my latest recipes....

Boondi is a Rajasthani dessert food made from sweetened, fried chickpea flour(besan) and sugar syrup.There is also a savory version, called khara or tikha. INGREDIENTS:- Gram flour(besan)-1 cup Semolina(suji)-1 tbsp Water as needed Ghee for deep frying Orange food color(optional) Sugar- 1 cup Water-3/4 cup Saffron a pinch Cardamom powder-1 tsp Chopped dry fruits METHOD:- 1-In a bowl take gram flour,semolina,food color,then add water to it and mix well until it converts into a smooth paste.Keep this aside. 2-In a pan make the syrup by boiling sugar,water and cardamom powder together.Mix well and cook on a high flame for few minutes or till the sugar syrup is of 1 thread consistency.Once ready keep aside. 3-In another pan heat ghee for deep frying,add a drop of batter into the oil to test weather the ghee is hot. 4-Hold a perforated spoon on top of the pan,slowly pour the batter on the perforated spoon,so that the batter drips into tiny ...

INGREDIENTS:- Peanut-1 cup(I used skinless peanut) Jaggery/sugar-1 cup(I used both sugar and jaggery,I used 3/4 cup jaggery and 1/4 sugar) Ghee-1 tsp Salt a pinch METHOD:- 1-Grease a plate or tray or a thali and set aside. 2-Dry roast the peanuts on medium heat,keep stirring continuously and it takes 5-8 minutes. 3-In a pan melt sugar till it turns brown in color,then add jaggery,salt and lil water. 4-Boil the jaggery syrup till it thickens a bit(To test the syrup is ready,drop a tsp of hot jaggery syrup in cold water.If it forms a ball,then the syrup is ready.If it's not ready,then it won't form a ball and you'll see that the syrup has diluted in the water). 5-Lightly crush the peanuts and add it to the melted jaggery syrup.Mix quickly until peanuts are well combined with jaggery. 6-Remove from heat immediately,spread this mixture into the greased plate/tray/thali and spread it evenly. 7-When it is just about to set,cut into desired shape and siz...

In Odisha, Pithas are special delicacies in an Odia home.On traditional festivals sweet pithas form a part of celebrations.Even pithas are also routinely prepared and served in Odia homes in normal days.The pitha may be broadly put in the category cakes.During the return journey(Bahuda Jatra) of the Rath Yatra festival,the chariot of Shri Jagannath stops at Mousi Maa teemple and the deity is offered the favourite Poda Pitha.Poda pitha is a slow-cooked pitha made from rice flour with coconuts,dry fruits,jaggery and some spices.Its crust is slightly burnt,while the inside is soft and brown,mostly during festival of Raja parba. INGREDIENTS:- Rice powder(chaula chuna)-2 cups(I used store bought rice powder) Water-5 cups Jaggery-1/2 cup or to taste Cashew nuts-1/4 cup Shredded coconut-1/4 cup(I used frozen shredded coconut) Grated coconut-1/2 cup Cardamom pod-8-10 Whole black pepper-5-6 Fennel seeds-2 tsp Ghee-2 tbsp Salt to taste Banana leaf MET...