African Banana Puri – Banana Dumpling

I could so do with a Banana Puri right now. Been working really hard on a new project and wishing I had a couple of these to keep me going.
A little blast from the past. Although, I would use grapeseed oil for frying now. Enjoy!

For The Love Of Ghee

My Grandmother’s Recipe

If you’re craving something not too sweet and delicious with your coffee or tea (chaa), this is the recipe for you.  I won’t beat around the bush, but I struggled a little thinking of the best way to describe this to you.  The puri is not, by all means, meant to be soft and fluffy like a beignet or doughnut.  It is rather solid, moist and crunchy all at once.  I ate these puris countless of times during my childhood.  If I had to put a finger on it, I would say the banana puri  to me is the equivalent of a doughnut to some, that is if we were talking about childhood nostalgic foods.

If you’re lucky enough, when you’re frying the puri’s they puff up into these balloon like disks, creating a hollow center.  I love peeling away this layer and eating it…

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Almost Paleo Haleem – Hearty and Spicy Lamb Stew

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Haleem, haleem, haleem is what most of my husband’s dreams are made of.  He loves this dish with a passion.  He claims the best haleem is made in Chicago at a popular Pakistani restaurant and I would have to agree.

Haleem, my friends, is a hearty lamb or beef stew made with bone-in meat cooked in a spicy curry and then thickened with wheat and lentils.  The curry is then pulverized into a thick soup and eaten with leavened crusty bread, such as naan, ladened with ghee or eaten with a hearty loaf of bread slathered in butter.

 

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Several weeks ago a friend approached me about making a paleo Haleem.   Continue reading