“Quinoa Ladoo! You can’t be serious!” I’m asked in disbelief as I serve the little brown malty balls of delight with an afternoon cup of chaa. Yes, my friends, you heard that right, Quinoa!
Let me tell you a little story…
A couple of months ago I stared wide-eyed in disbelief at a recipe before me. I was excited at first, then immediately I slumped back into my seat and thought to myself, “Really?!”
Okay, I am exaggerating just a little… but if you’ve donned the gluten free hat, you know what I mean. “What if… what if it was another gluten free disaster like so many before?” Although the question loomed before me, Continue reading
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.
Thanksgiving is a holiday we absolutely adore! It’s my son’s favorite! We have for several years now celebrated it in our home with the whole shebang. I brine the turkey for a couple of days and then dry rub it with loads of spices just before shoving it into the oven for several hours. As it leaves it’s warm cocoon, the golden bird is greeted with all the glory of a coronation, with many eyes feasting on its magnificence. Continue reading
Gulgullas stuffed with cherries and chocolate
Summer is zooming by and I’m struggling to hold onto it’s tail strings. Ramadan is almost over and a single Ramadan celebratory food post has not appeared on Fortheloveofghee. A friend suggested a Ramadan post at the beginning of the month, which I was all for… well… in my head anyway!
So with out further ado and less than a week before Eid, heres a recipe you can indulge on in the next few days. My recipe for gulgoolas, a fried sweet fritter, is eaten at the beginning of the meal after breaking fast with a glass of milk and fresh dates.
Gulgoolas are usually made sans the Cherries and Dark Chocolate, but I just couldn’t help myself…what?? with all the fresh cherries practically being thrown at me at the grocery store and my kids eternal craving for chocolate… I just had to succumb to what the season was offering… Continue reading
My Grandmother’s Recipe
If you’re craving something not too sweet and delicious with your coffee or tea (chaa), this is the recipe for you. I won’t beat around the bush, but I struggled a little thinking of the best way to describe this to you. The puri is not, by all means, meant to be soft and fluffy like a beignet or doughnut. It is rather solid, moist and crunchy all at once. I ate these puris countless of times during my childhood. If I had to put a finger on it, I would say the banana puri to me is the equivalent of a doughnut to some, that is if we were talking about childhood nostalgic foods.
If you’re lucky enough, when you’re frying the puri’s they puff up into these balloon like disks, creating a hollow center. I love peeling away this layer and eating it first before polishing off the rest of the banana puri.
Making the dough is a lot of fun and easy. Although I do love mushing up the bananas, grabbing handfuls of the earthy dough to make the puris is always a treat, they feel grainy, moist and sticky. Reminding me of making mud pies in the rain…