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
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.
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
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.