Category Archives: Gluten Free

Dhokri or Dhokla – Steamed Savoury Cake

Posted on by

IMG_8850

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 →

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 →

Oats Porridge – Cooked Oatmeal

Posted on by
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.

Continue reading →

Banana Fry

Posted on by

1 tbsp ghee
3 ripe bananas, sliced thickly
1 tbsp brown cane sugar 

Melt the ghee in a small shallow pan over medium heat.
Throw in the sliced bananas and sprinkle with the sugar.  
Lower the heat and wait patiently for it to do its magic.  
The bananas will slightly bubble and splatter for a couple of minutes. 
When the they look soft and slightly mushy.  Stir gently.  
Simmer for a couple of minutes longer and then pile the yummy gooiness into a plate and serve with hot crispy roti and a good cup of hot chaa. Continue reading →

How to Make Basmati Rice

Posted on by

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!