Oats Porridge – Cooked Oatmeal

My Grandmother’s Recipe
 

The leaves are changing from emerald green they once were in summer to the most beautiful hues of fall.  The golden yellows, chili pepper reds and sunset orange leaves blowing in the cool wind make me yearn for the comforting foods of my childhood.  What shall it be – warm chicken soup, or perfectly scrambled eggs smothered in ghee, chicken potpie or just a good old bowl of oats porridge.  Porridge has been my pick more often than once, so I thought I’d share it with you.  It’s so quick to make and it definitely “hits the spot”.  It’s warm, velvety, creamy texture with hints of ghee is just perfect for a day like this.  So don’t blame me when you grab a warm cozy blanket, curl up and maybe take a little snooze to the sound of the rustling fall leaves outside your window.

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Chaa – Milky Black Tea





A milky tea concoction is called by several names in India.  Chaa is one of them,  Chai another and Cha, one more amongst many others.  Obviously depending on the part of the country you’re from, there is a name for this sweet milky goodness. 


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Naanima’s Chicken Soup


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

How to Make Basmati Rice

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.

  • Tips and Childhood Memories

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!

Ghee is the true essence of the food I grew up eating as a child.


Being of Indian heritage and growing up in Zimbabwe, I am proud to say I have stayed well connected to our indian culture, tradition and most importantly the food.

  • a bowl of fluffy rice dowsed in ghee and a spoonful of sugar.  Pure heaven!
  • a square of perfectly made barfi, an indian sweet confectionary made with milk.
  • a delicate biryani doused in ghee.  Taking days to make with the utmost attention to detail and made with the finest ingredients.
  • hadur waro keer – a warm milky concoction, an antidote to a cold and cough, made with ghee and turmeric, sweetened with jaggery.  Perfect on a cold wintery day before bed time.


However, I’d absolutely devour a good steak and kidney pie in a heart beat.  That’s the great thing about growing up in Zimbabwe, I ate as much homebound indian food, as well as, tonnes of food influenced along the way by british cookery.

  •   Hot, yummy and crispy fish and chips made to perfection.
  •   A moist sausage roll made with the flakiest pastry
  •  and let’s not forget Shepherds pie, just to name a few.


As an Indian who grew up in Africa, I have a unique twist on classic Indian recipes.  As well a bounty of European and now American recipes to share.  Please join me in my epic adventure in jotting down these glorious finds.

Enjoy, comment, and let’s make ghee!!

All recipes and photos on this blog are the copyright of fortheloveofghee.  
Thanks