It’s been way too long since I blogged, almost 4 months – I know… that’s just terrible! I did try though 😉
As you all know, I started my business “Shamim’s Pantry” earlier this year and it has taken off to a good start! I make my ghee from local grass-fed butter from a farm here in the Midwest. And because Continue reading →
Summer is in full swing, the farmers markets are buzzing and garlic scapes are plenty! An overdose of garlic scapes seemed possible in my realm of things but alas I warn you it was not. Even after two weeks of continuous garlic escapades, I can’t seem to get enough of these very fragrant and pungent herbs. Wait a minute, did I say herb. Is it a herb or is it a vegetable I ask?
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!
I believe I do owe you an apology for not writing as often as I should.
But … for now… I have to make up for my absence with this absolutely wonderful recipe for a super moist and dense almond chocolate cupcake topped with a creamy and decadent bittersweet chocolate ganache. If you’re like me, and just cannot wait long enough for the cake too cool down before frosting it, you’re in luck baby. This is the recipe for you! I highly recommend you give it a try. It takes a jiffy to make and bakes up in about 15 mins.
As the cake takes it’s short warm ride in the oven. You will have already whipped up the chocolate ganache to top it. And in the time it takes for the cupcakes to cool, you may pour yourself a cuppa and gaze dreamily out the window sniffing in the warm chocolaty aroma emanating throughout your serene little kitchen.Continue reading →
I could so do with a Banana Puri right now. Been working really hard on a new project and wishing I had a couple of these to keep me going.
A little blast from the past. Although, I would use grapeseed oil for frying now. Enjoy!
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…