Introducing Shamim’s Pantry Pasture Grazed Ghee

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Hi my dear friends and fellow bloggers!

Again… it has been a tad bit too long since I wrote to you last.  As I mentioned in my previous post I was working on “Project Ghee”, well I don’t think I called it that exactly … but it sure does sound good right now 🙂

Anyway, let me tell you what I’ve been up too.  I’ve been preoccupied with ‘GHEE’, now I’m sure you shaking your head and thinking, “Really Shamim, like you had to tell us that!” (sarcasm intended)  Well, of course it’s ghee.  Ghee all the way baby!

Since the beginning of this year, Continue reading

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“What Is Ghee?”

 

Ghee in its solid state

Ghee in its solid state

“What is Ghee?” and “Is it bad for you?” Two questions I’m asked, over and over and over again.

I love talking about ghee and it makes me happy.  So…

“FOR THE LOVE OF GHEE!”

I’m finally able to share with you what I know about it.  Without further adieu, I introduce to you, my GHEE FACTS page.

 

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Cumin in My Spice Cupboard

Cumin, can be added to many curries as a seed or ground into a powder. In fact, one of the popular spices in most curries IS cumin, believe it or not.

Cumin Seeds

Cumin Seeds

Cumin Seeds

Cumin seeds are slightly crescent shaped with ridges appearing lengthwise around them.  Don’t let the seeds fool you, they may look dry and dusty but the magic is all inside.  In seed form they taste earthy with pungent undertones.

Cumin seeds are used either at the initial stage of cooking a curry or they are popped in hot oil and sprinkled at the end as a garnish.  The hot oil enhances the deep and nutty aroma of the spice. The flavor of the cumin really kicks in when it is cooked.

The most dramatic of techniques, to intensify its flavor, would be to fry it in a little oil or ghee, at a really high temperature until it starts popping. Becareful not to burn them at this stage. If you do, it is best to throw it out and restart with some fresh oil. Continue reading

Indian Spices 101 Cooking Class

Recently, I was fortunate enough to teach a class on Indian Spices to a bunch of very enthusiastic participants!  It was such a fun class to teach.  After sharing my knowledge of the various Indian spices with everyone, they made a curry in class and were confident enough to experiment with the spices at home too.

Here’s a couple of photos from the class.  Some photos are courtesy of the participants.

 

Masala table

A sample of spices

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Fall Classes after a Beautiful Summer

Farmers Market Tomatoes

 

Hello there my Dear Readers and Fellow Bloggers!

I know its been a while since I posted anything… I’ve just been busy soaking up the summer and its bounty with my family who was visiting from Zimbabwe and being spoilt rotten by them too.

I am so obsessed with sun ripened tomatoes right now that it’s almost crazy!  I don’t seem to be getting enough of them.  They taste great in a simple bread and butter sandwich sprinkled with freshly ground pepper and sea salt (my mum’s favorite) or served with mozzarella and drizzled with a fruity olive oil (my sister’s favorite) or cut thickly and quickly fried in ghee and served alongside a sunny side up egg (my dad’s favorite) – you get the picture!

Anyway, I would like to share with you my upcoming classes for the Fall.  I do hope that for those who do live close to the Twin Cities would give it a bash!

Here we go – the following Classes for this Fall.

Indian Spices 101

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