Egg Fried Rice

This is by far my most favorite thing to do with leftover rice. I made this frequently after a long day at work in New York City. Especially when I came home to a bowl full of rice left over from the night before. It’s so quick and easy to make you’re going to love it!

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Introducing Shamim’s Pantry Pasture Grazed Ghee


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!

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How to Make Basmati Rice

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! 

For the Love of Ghee!

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.