I can honestly say Naan Kathais are the shortbread of indian cookies. They’re light, crumbly and melt in your mouth, making it hard to resist eating one. I absolutely devoured these cookies when growing up. Although I have to admit, this is not my grandmothers recipe. I have to dig it up or better yet, ask my mum when I talk to her next. This recipe was given to us by a family friend not too long ago. It really is so fast and easy that it would be a shame not to share it.
Three Chilli Noodles is a recipe that I came up with a couple of days ago when I was craving something really spicy and mouthwateringly good. And with spring in the air, I needed something to blow my sinuses into oblivion. So that’s how this recipe was born. And of course, I had to add some ghee to cool down my senses, too.
1 tbsp ghee
1/2 lb chicken breasts, cut into cubes
1 medium turnip, peeled and diced
1 medium potato, peeled and diced
2 parsnips, peeled and cut into thick circles
4 medium carrots, peeled and cut
1 large handful of string beans
1/2 cup of peas
1 stalk celery, chopped
1 cup chopped frozen spinach
6 garlic cloves, left whole
2 sticks chinese cinnamon
5 cloves
1 tsp black peppercorns
1/2 tsp coriander powder
big pinch of cumin powder
pinch of turmeric
12 cherry tomatoes or 1 medium tomato, chopped
1/2 cup penne pasta, uncooked
1 litre of water or a good quality chicken stock
salt to taste
good quality extra virgin olive oil, optional Continue reading
1 tbsp ghee
3 ripe bananas, sliced thickly
1 tbsp brown cane sugar
Melt the ghee in a small shallow pan over medium heat.
Throw in the sliced bananas and sprinkle with the sugar.
Lower the heat and wait patiently for it to do its magic.
The bananas will slightly bubble and splatter for a couple of minutes.
When the they look soft and slightly mushy. Stir gently.
Simmer for a couple of minutes longer and then pile the yummy gooiness into a plate and serve with hot crispy roti and a good cup of hot chaa. Continue reading
1 cup basmati rice
1 tbspn ghee
salt to taste (I ussualy add 1 tsp of sea salt)
Rinse the rice with cold water about 3 times, drain and then transfer to a deep pan. Add 2 cups of water, the ghee and salt. Bring to a boil on medium high heat. Reduce the heat to medium low, cover the pan and let the rice cook till most of the water has evaporated (when you see little holes forming around the rice). Close the lid, turn off the heat and let the rice steam for 15 more minutes. To serve, lightly fluff with a fork and spoon into individual plates or pile into a huge serving bowl, family style.
Childhood Memories
I remember when growing up, my mum served the rice straight out of the pan. This kept the rice warm for second helpings.
A delicious childhood memory, especially on cold wintry days, was eating hot rice with crunchy sugar and loads of yummy ghee.
Another way of indulging in a bowl full of rice is to lather it with plain yogurt and a dollop of spicy indian pickle.
Pure heaven!
For The Love Of Ghee 