African Banana Puri – Banana Dumpling

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!

For The Love Of Ghee

My Grandmother’s Recipe

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…

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Almost Paleo Haleem – Hearty and Spicy Lamb Stew

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Haleem, haleem, haleem is what most of my husband’s dreams are made of.  He loves this dish with a passion.  He claims the best haleem is made in Chicago at a popular Pakistani restaurant and I would have to agree.

Haleem, my friends, is a hearty lamb or beef stew made with bone-in meat cooked in a spicy curry and then thickened with wheat and lentils.  The curry is then pulverized into a thick soup and eaten with leavened crusty bread, such as naan, ladened with ghee or eaten with a hearty loaf of bread slathered in butter.

 

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Several weeks ago a friend approached me about making a paleo Haleem.   Continue reading

Chocolate Chip Shortbread Cookies with Coconut Sugar and Ghee

From the Archives… Another favorite! Just made them again today, and they were delicious!

For The Love Of Ghee

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I craved something sugary but not cane sugar sweet.  I had an idea, maybe something with a little more depth – a sweet treat with coconut sugar.  Already my mind was swirling and I began tampering about in my kitchen experimenting.  I thought to myself, “Well, if I was to use coconut sugar I might as well make it gluten free AND add ghee as its base.”  A few days later I came up with this recipe.  This revelation happened months ago and I have since, made it umpteen times and it’s practically begged to be showed off.

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Beef Curry

A little something from For The Love of Ghee’s Archives! A good old curry is enough to keep you nice and toasty!

For The Love Of Ghee

My Mum’s Recipe

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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…

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No Marmalade Orange Pudding Cake!

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No Marmalade Orange Pudding Cake – Wow, what a mouthful it is, but such a worthy title!  Let me tell you a little secret, there really is not a speck of marmalade in it.  Yup you got that right!  Although I must say I had to boil an orange for it.  This citrusy treat is loaded with the rich, orangey, sticky sweet sensation that a orange marmalade pudding cake would deserve if there ever was one.  This cake is unbelievably moist, dense and bursting with fresh citrusy notes.

 

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Who would have thought boiling an orange would be so much fun!  First of all, simmering the orange in a huge pot of water was an experience it itself.  The beautiful orb of bright orange, simply floated about bouncing ever so gently around the pot as if suspended by some invisible thing.  It was a sunny day as I set to my task, and the water glinted with golden hues in the surreal pool of orange. Continue reading