“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
Moroccan Sausage Rolls have become an all time favorite in my household. My first encounter with these moist, crumbly and crunchy lamb sausage rolls was at Bourke Street Bakery in Sydney, Austrialia. Literally, one bite into these delectable goodies and I was hooked, I know, I know it does seem rather cliche but really they were sooooo damn good!
The harissa, a moroccan spice blend, in this recipe gives the sausage roll a warm bite and the added raisins, a gentle sweetness. I cheated a bit in this recipe, yes I did, and bought a jar of harissa instead of making it from scratch as stipulated in the original recipe… and they taste just as good. I would sincerely suggest you try this recipe, you’re going to thank me you did cause these crunchy puffs of savory goodness are so worth it!
My love for ‘meat pies’ ignited when I was a wee little one. My mum made delicious chicken pies that I loved dunking into ketchup, then and now too. Another favorite, was the ever popular ‘steak pie‘ a local favorite in Zimbabwe. Every cafe claimed to have the best steak pie. My favorite was a little cafe near my home in Harare – they made a flaky, buttery pastry that housed the juiciest chunks of beef, dotted with fat, in a peppery sauce. Alas, the bakery is no more but I’m left with fond memories of peering through the glass counter and salivating at the glory that laid before me.
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
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
Methi (fenugreek) Mango Pickle
Summer, Oh wonderful Summer!! We wait endlessly for summer to roll on by and when it does… It seems we get busy pickling, jamming, bottling and stuffing summer into containers to savor in the winter months that lay ahead.
This weekend I picked up a bag full of green mangos, available at this time of the year. If you’ve never had one, maybe this summer will be a first. Green mangos are quite unlike their yellow counterparts. They are quite tart and crunchy to munch on. Basically, they are the raw version of the voluptuous yellow orbs that frequent most grocery stores.
My mum, the best damn cook I know, would cut the unpeeled green mangos into long slivers. Sprinkle them with cayenne pepper and salt, and serve it as a condiment with our main meal of the day. My sister and me, would later make mango pickle sandwiches and eat it as a snack. The pillowy softness of the thick slices of bread slathered with butter and layered with the mangos were absolute perfection… I’m drooling right now! Continue reading