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!
Since the beginning of this year, 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!
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…
View original post 690 more words
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.
Several weeks ago a friend approached me about making a paleo Haleem. Continue reading
From the Archives… Another favorite! Just made them again today, and they were delicious!
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.
View original post 608 more words
For The Love Of Ghee 