Category Archives: Breakfast

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 →

Beef Curry

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A little something from For The Love of Ghee’s Archives! A good old curry is enough to keep you nice and toasty!

For The Love Of Ghee

My Mum’s Recipe

beef curry

This is a long overdue recipe that has finally made it on For The Love of Ghee.  So, for those of you out there who wanted this recipe, here it its!

This basic beef curry is quite delicious, and yet again easy to make.  The prep time is definitely quick.  It does however need a significant amount of cooking time.  Therefore,  I would suggest making this on the weekend, obviously it being a little less mayhem than a weeknight.

Needless to say, it is rather delicious reheated the next day or saved for later in the week.  Frankly the curry tastes great, cold or warm, stuffed into a sandwich and served alongside a pickle and chips or eaten warm with a hot slice of toast or roti.

However, I would suggest eating the curry atop a pile of rice with a pickled condiment of choice…

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No Marmalade Orange Pudding Cake!

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No Marmalade Orange Pudding Cake – Wow, what a mouthful it is, but such a worthy title!  Let me tell you a little secret, there really is not a speck of marmalade in it.  Yup you got that right!  Although I must say I had to boil an orange for it.  This citrusy treat is loaded with the rich, orangey, sticky sweet sensation that a orange marmalade pudding cake would deserve if there ever was one.  This cake is unbelievably moist, dense and bursting with fresh citrusy notes.

 

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Who would have thought boiling an orange would be so much fun!  First of all, simmering the orange in a huge pot of water was an experience it itself.  The beautiful orb of bright orange, simply floated about bouncing ever so gently around the pot as if suspended by some invisible thing.  It was a sunny day as I set to my task, and the water glinted with golden hues in the surreal pool of orange. Continue reading →

Turmeric and Cumin Spiced Potatoes

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The potato craving usually hits hard in the winter when I need some good ol’ comfort food that will stick to my ribs and satisfy my need for warmth… if only for a while. These potatoes, spiced with turmeric and green chilis does just that.

I would have to agree, sweet potato is the healthier option as it contains a tonne of good stuff, especially vitamins A and C.  I cook with these naturally sugary potatoes often, but for this recipe only a good old fashioned potato will do.  I occasionally cook potatoes much to my husband’s dismay, as he loves them in his curry.  Every now and then I make a potato dish I call ‘batata fry‘. Continue reading →

Dhokri or Dhokla – Steamed Savoury Cake

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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 →