Category Archives: Curries

Chana Chat-Patti – Tangy Chickpea or Garbanzo Bean Appetizer

Posted on by

With the Super Bowl coming around in less than a month I have that perfect finger food for your party that will score a touch down or two.  It’s my Chana Chat-Patti!  Round of applause please…. Okay jokes apart, this appetizer is quickly becoming a favorite amongst my friends and family.  And I bet they’ll be fans indefinitely if they know how fast it is to make.

IMG_8503

“Mum! Where’s my chana?”.  And like a dutiful mum, wink, wink, I whip up the Chana Chaat in a jiffy. This is one of my very few, I might add, Super Mum moments.  Well… besides making a dive to catch a one year old jumping off the dining table by the edge of their diaper with only my pinky.  I could go on but before I continue, I’d like to clarify something before I totally confuse you.  The Chana my kids ask for is the Chana Chaat.  They eat it with hot steamy rice dolloped with ghee.  It’s such a comforting meal and tastes absolutely delicious.

However, I do use it as a component for the appetizer in the picture above.  I call it Chana Chat-Patti because of the tang, the crunch and the spice.  Perfect for an afternoon snack with a hot cup of Chaa.  Or with Super Bowl coming around it makes for the perfect finger food. Continue reading →

Beef Curry

Posted on by

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, a dollop of yogurt and some crunchy side, perhaps pappad or if that’s not available, a small handful of potato chips.  Ummmm… Yummm.  I made beef curry today and this is exactly how I ate it!  I could go on but you get the gist of it.  I hope you’re able to make this recipe soon and please let me know how it fairs…

Continue reading →

Moongh Daar – Split Green Lentils Curry

Posted on by

Moongh Dhar Curry is absolutely delicious eaten as a main course, especially on a blustery cold winter day.  Therefore, recently I have been making it pretty often .  This lentil curry can be eaten with rice or with warm rotis accompanied by a green chilli pickle called Raito.  This will probably the fastest curry you will ever make, perfect for a weeknight!  As long as you’ve made your rotis for the week you are set, I promise.  Out of roti’s for the week?   No problem, spread whole wheat toast (or toast of your choice) with ghee or butter, preferably ghee, then pile on the Moongh Daar and devour!  It’s purely addictive.  Try it out and taste it for yourself, you will not be disappointed 🙂

I guess I should explain a little about the bean itself.  First of all theres are countless ways of spelling so I chose to spell it ‘moongh’, although it’s mostly spelt ‘mung’.  It is a little dried green bean if used whole.  In this recipe I have used split mung beans with the skins removed.  If you prefer, by all means use them whole.  You may have to add a little more water during the cooking process.

Continue reading →

For the Love of Ghee!

Posted on by
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