Indian Spices 101 Cooking Class

Recently, I was fortunate enough to teach a class on Indian Spices to a bunch of very enthusiastic participants!  It was such a fun class to teach.  After sharing my knowledge of the various Indian spices with everyone, they made a curry in class and were confident enough to experiment with the spices at home too.

Here’s a couple of photos from the class.  Some photos are courtesy of the participants.

 

Masala table

A sample of spices

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Masala Eggplant in Jersey City

Conjuring up this dish brings back fond memories of living in a highrise apartment in Jersey City, right along the Hudson River. The whiff of the nigella seeds toasting in oil, reminds me of floating blocks of ice gliding across the river in front of me as I peered out of the large windows framing the Manhattan skyline.

Masala Eggplant Close up

Usually in the evening, with my pots simmering away in my awesome little kitchen – I’d sit near the window and gaze across the river into the city, waiting patiently for my husband to come home. Now, now, don’t get carried away with your imagination, it was not like an Indian movie…and I was surely not wearing a sari. Well not on that day anyway ;) Continue reading

Moroccan Sausage Rolls

Moroccan Sausage Rolls have become an all time favorite in my household.  My first encounter with these moist, crumbly and crunchy lamb sausage rolls was at Bourke Street Bakery in Sydney, Austrialia.  Literally, one bite into these delectable goodies and I was hooked, I know, I know it does seem rather cliche but really they were sooooo damn good!

Moroccan Sausage Rolls

The harissa, a moroccan spice blend, in this recipe gives the sausage roll a warm bite and the added raisins, a gentle sweetness.  I cheated a bit in this recipe, yes I did, and bought a jar of harissa instead of making it from scratch as stipulated in the original recipe… and they taste just as good. I would sincerely suggest you try this recipe, you’re going to thank me you did cause these crunchy puffs of savory goodness are so worth it!

My love for ‘meat pies’ ignited when I was a wee little one. My mum made delicious chicken pies that I loved dunking into ketchup, then and now too. Another favorite, was the ever popular ‘steak pie‘ a local favorite in Zimbabwe.  Every cafe claimed to have the best steak pie. My favorite was a little cafe near my home in Harare – they made a flaky, buttery pastry that housed the juiciest chunks of beef, dotted with fat, in a peppery sauce.  Alas, the bakery is no more but I’m left with fond memories of peering through the glass counter and salivating at the glory that laid before me.

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Fall Classes after a Beautiful Summer

Farmers Market Tomatoes

 

Hello there my Dear Readers and Fellow Bloggers!

I know its been a while since I posted anything… I’ve just been busy soaking up the summer and its bounty with my family who was visiting from Zimbabwe and being spoilt rotten by them too.

I am so obsessed with sun ripened tomatoes right now that it’s almost crazy!  I don’t seem to be getting enough of them.  They taste great in a simple bread and butter sandwich sprinkled with freshly ground pepper and sea salt (my mum’s favorite) or served with mozzarella and drizzled with a fruity olive oil (my sister’s favorite) or cut thickly and quickly fried in ghee and served alongside a sunny side up egg (my dad’s favorite) – you get the picture!

Anyway, I would like to share with you my upcoming classes for the Fall.  I do hope that for those who do live close to the Twin Cities would give it a bash!

Here we go – the following Classes for this Fall.

Indian Spices 101

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My First Award!

wordpress family blog award         I, recently, was kindly nominated my first award by Hotdish.  I humbly accept her nomination and am truly happy to be part of the wonderful blogosphere of food writers.  Thank you! If you haven’t already, you may want to take a peek at HotDish’s Blog. I enjoy reading her posts, as she focuses on a single dish she has eaten at a particular restaurant on her many travels. Go on take a look… you won’t be disappointed.

Hotdish.org

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Dhokri or Dhokla – Steamed Savoury Cake

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Dhokri is my comfort food… I ate a lot of it whilst growing up and could count on there being a plateful of dhokri at any given event.  Apart from being a delicious mouthful Dhokri does make for the perfect finger food.  The lemony yellow snack would shine away as if peeking out from behind a cloud – heavy with rain. The tangy sponginess accompanied by the snappy crunch of the sesame seeds, laced with the herby aroma of the cilantro will have you salivating unapologetically.

Dhokri is a slightly spicy and tangy savory snack mostly made in Gujarati homes.  It has the texture of a light sponge cake.  The bulk of the recipe is made with chickpea flour and the dough is tied with either buttermilk or yogurt, along with several spices and left to ferment overnight.  It’s then steamed in trays, cooled, cut and garnished with fresh cilantro, sesame and black mustard seeds.  It does seem kind of daunting at first, but believe me once you get the hang of it, it’s ‘putsy peasy’. Continue reading

Gulgoolas – Fritters Stuffed with Cherries and Dark Chocolate

Gulgullas stuffed with cherries and chocolate

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