Gulgullas stuffed with cherries and chocolate
Summer is zooming by and I’m struggling to hold onto it’s tail strings. Ramadan is almost over and a single Ramadan celebratory food post has not appeared on Fortheloveofghee. A friend suggested a Ramadan post at the beginning of the month, which I was all for… well… in my head anyway!
So with out further ado and less than a week before Eid, heres a recipe you can indulge on in the next few days. My recipe for gulgoolas, a fried sweet fritter, is eaten at the beginning of the meal after breaking fast with a glass of milk and fresh dates.
Gulgoolas are usually made sans the Cherries and Dark Chocolate, but I just couldn’t help myself…what?? with all the fresh cherries practically being thrown at me at the grocery store and my kids eternal craving for chocolate… I just had to succumb to what the season was offering… Continue reading
Methi (fenugreek) Mango Pickle
Summer, Oh wonderful Summer!! We wait endlessly for summer to roll on by and when it does… It seems we get busy pickling, jamming, bottling and stuffing summer into containers to savor in the winter months that lay ahead.
This weekend I picked up a bag full of green mangos, available at this time of the year. If you’ve never had one, maybe this summer will be a first. Green mangos are quite unlike their yellow counterparts. They are quite tart and crunchy to munch on. Basically, they are the raw version of the voluptuous yellow orbs that frequent most grocery stores.
My mum, the best damn cook I know, would cut the unpeeled green mangos into long slivers. Sprinkle them with cayenne pepper and salt, and serve it as a condiment with our main meal of the day. My sister and me, would later make mango pickle sandwiches and eat it as a snack. The pillowy softness of the thick slices of bread slathered with butter and layered with the mangos were absolute perfection… I’m drooling right now! Continue reading
Summer was a favorite time for us cousins, signaling the start of the mango season. My grandmother bought barrels and barrels of fresh tree ripened mangos from the African market. The driver would throw a hessian mat on the floor of the pick up truck and tumble the sunset yellow balls onto it. Next, the smallest of the grandchildren would scramble in and sit atop the mounds of the yellow fruit for the ride home, all the while being intoxicated by the sweet honeyed fragrance tinged with a hint of freshly cut grass emanating from these voluptuous fruits.
At home, the mangos were once again, strewn across the hessian sacks onto the floor of her pantry. These little mangos, named Apricot for their shape, were spotted with tiny black dots once they were ripe. They fitted into the palm of our hands making it easy to rip off their skin with our little teeth. Once rid of the skin, we were left with a ball of thick pulpy orange flesh. With mango juice dripping down our chins and forearm’s we would greedily devour the orange orbs in seconds, and then reach for more.
Cardamom Dusted Mango Lassi
Everyone claims to have that perfect banana cake or banana bread recipe and of course, I had to get on that band wagon too…. BUT WAIT! Before you hit the back button. Read a my slightly creative approach on writing this recipe, it’s a fun recipe you will love reading… as well as making… come on it has GHEE in it!! I’ve been working on writing this recipe for a bit and I absolutely loved it! so here goes…
Once a Week Banana Cake
I burst through the garage door into the warmth of the laundry room, simultaneously shrugging off my jacket, tugging off my shoes and dumping my bag in its spot. I stop for a brief moment to toss my coat onto the rack and correct the alignment of my shoes, perpendicular to the door – ok… that’s good.
I step into the kitchen and slow down just enough to let the warm sudsy water rid the unseen dirt off my hands, before engulfing them into the plush yellow towel – hey, they deserve luxury too.
I yank open the fridge and pull out a stick of butter* from its boxed container and rip off the paper its so carefully encased in. A quick zap, maybe 9 seconds? Yes, perfect – it’s at room temperature. I unduly toss the stick into the beloved stand mixer and turn it on low.
As a child, my grandmother made this syrup with fresh roses from her garden, when roses actually smelled of roses. She simmered the freshly washed petals with the sugar syrup. The roses infused the syrup with their soft scent and tinted the syrup a bright ruby red.
A favorite treat she made in the summer was homemade popsicles. She crushed the ice and molded it into balls on a stick and poured the sticky ruby red liquid all over it. It was such fun, sitting in her garden amongst her flower pots, indulging on what was once growing on the shrub next to us.
Well with summer around the corner, it’s time to bust out the ideal recipe for a cool refreshing drink. My take on the perfect drink is a homemade rose syrup that’s been infused with cardamom pods, complimented with a hint of licorice flavor, from the fennel seeds and a bit of a zing from the ginger. I seldom use organic red roses to add to the syrup as they cost ‘an arm and a leg’ but if you have access to them, a handful of red petals should do. In my recipe I’ve used a good quality rose essence to infuse this syrup instead.
I craved something sugary but not cane sugar sweet. I had an idea, maybe something with a little more depth – a sweet treat with coconut sugar. Already my mind was swirling and I began tampering about in my kitchen experimenting. I thought to myself, “Well, if I was to use coconut sugar I might as well make it gluten free AND add ghee as its base.” A few days later I came up with this recipe. This revelation happened months ago and I have since, made it umpteen times and it’s practically begged to be showed off. Continue reading
My Mums Recipe
As a child and well into the years after I got married, I absorbed as much as I could from my maternal grandmother regarding her cooking and recipes. I would gaze at her for hours, mesmerized by the effortless way she made ingredients come together. She would make barfee – a sweet Indian confection similar to fudge, with a balanced sweetness complimented by the creaminess of the ghee – that held it together. It was never overly sweet. Her rotis were the best I’ve had and, as a matter of fact, many folk lucky enough to be in her realm would vouch for that too. A hot ghee smeared roti, perfectly toasted on top to reveal a crispy layer against the pillowy softness of the bottom layer, begged to be eaten with her homemade mango jam.
Dhaar with String Beans and Potatoes