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.
My Mum’s Recipe
I was about to publish this recipe and realized that maybe some of you out there may have no idea what halwo is. I would humbly describe it as a cool, creamy, almost jello-like milk dessert. Maybe in the same family as Panna cotta, an italian dessert, but a lot lighter and creamier.
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
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.