It’s been way too long since I blogged, almost 4 months – I know… that’s just terrible!  I did try though 😉

As you all know, I started my business “Shamim’s Pantry” earlier this year and it has taken off to a good start!  I make my ghee from local grass-fed butter from a farm here in the Midwest.  And because I only use their summer butter, I’ll be taking a break from making ghee over the winter.  Well, that is until spring when I can get my hands on some more delicious grass-fed butter.

I’ve absolutely missed writing to you my fellow readers and bloggers and I’m so happy and glad to be back.  Yay!

 

I wrote the post below around Labor day and I think it’s about time I posted it.  Therefore, without further adieu I’d love to share a bit of the goings on from this last summer, especially about the Minnesota State Fair…

(The following was written a month ago)

You got that right “State Fair”!  The Minnesota State Fair that is!  It’s a much looked forward to event every year.  We totally gorge ourself on anything deep fried or on a stick!  Yup ours favorite is the “buckeye” – peanut butter balls deep fried in cake batter, sprinkled with powdered sugar and drizzled with chocolate sauce.  I know, it’s not the usual gluten free healthy stuff I usually blog about… Don’t shake your head at me, its the STATE FAIR!  I had to do it! 😉

 

 

Okay, so that’s not the only reason I was there this year.  I had the pleasure of demoing a couple of cooking shows with Renewing the Countryside, an entity that values all things local and supports local farmers.  They are doing such a great job educating the consumer, us, on supporting local farmers and keeping trash to a minimum.  So please check them out.

 

 

Anyway, I taught 3 classes on that day, with the help of a really good friend, at – 11am, 1pm and 3pm.  It was amazing and very high paced, especially when I had ghee tastings in-between the shows too.  AND lastly … this is so cool… I had a couple of minutes of fame on KARE11 the local news channel here in Minneapolis.  I was able to talk about FTLOG and demo a cooking class on LIVE TV!!!  Loved every minute of the whole day!

 

 

I chose to demo Tangy Garbanzo Beans and Cilantro Chutney (dhunya chutney) which is a dipping sauce.

Cilantro Chutney (Dhunya Chutney)
(cilantro dipping sauce)

1 bunch of cilantro, roughly chopped
½ cup tomato, roughly chopped
2 green chilies, chopped (more if you need the heat)
2 tbsp. freshly squeezed lemon
½ tsp. cumin seeds
Salt to taste

Place all ingredients into a tall container and blend to a smooth paste, using a hand blender.
If using a blender, place all ingredients into the blender and whir away, stopping every now and then to give the chutney a quick stir.
Taste the chutney and adjust the salt.
Add more green chilies if you like more heat.
Pour into a condiment bowl and serve with bhajias, an appetizer or a curry.
It’s as simple as that!

 

Other ideas of what to do with Dhunya Chutney

Quick yogurt dip
Stir 2 tablespoons of the chutney into a cup of plain yogurt.
Chutney Sandwich
Spread Dhunya Chutney onto a slice of buttered bread. This sandwich tastes delicious, as a snack served alongside a cup of hot tea.
Chutney Chicken Nuggets
Marinate chicken breast in chutney before dredging in almond flour and panfrying. Delicious!