It’s been way too long since I blogged, almost 4 months – I know… that’s just terrible! Ā I did try though š
As you all know, I started my business “Shamim’s Pantry” earlier this year and it has taken off to a good start! Ā I make my ghee from local grass-fed butter from a farm here in the Midwest.Ā And because Continue reading
Tag Archives: side dish
Tender Garlic Scapes and Millet Flour Crumble
Summer is in full swing, the farmers markets are buzzing and garlic scapes are plenty! Ā An overdose of garlic scapes seemed possible in my realm of things but alas I warn you it was not. Ā Even after two weeks of continuous garlic escapades, I can’t seem to get enough of these very fragrant and pungent Ā herbs. Ā Wait a minute, did I say herb. Ā Is it a herb or is it a vegetable I ask?
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Cumin in My Spice Cupboard
Cumin, can be added to many curries as a seed or ground into a powder. In fact, one of the popular spices in most curries IS cumin, believe it or not.
Cumin Seeds
Cumin seeds are slightly crescent shaped with ridges appearing lengthwise around them. Don’t let the seeds fool you, they may look dry and dusty but the magic is all inside. In seed form they taste earthy with pungent undertones.
Cumin seeds are used either at the initial stageĀ of cooking a curry orĀ they are popped in hot oil and sprinkled at the end as a garnish.Ā The hot oil enhancesĀ the deep and nuttyĀ aroma of the spice.Ā The flavor of the cumin really kicks in when it is cooked.
The most dramatic of techniques, to intensify its flavor, would be to fry it in a little oil or ghee, at a really high temperature until it starts popping. Becareful not to burn them at this stage. If you do, it is best to throw it out and restart with some fresh oil.
Continue readingMasala Eggplant in Jersey City
Conjuring up this dish brings back fond memories of living in a highrise apartment in Jersey City, right along the Hudson River. The whiff of the nigella seeds toasting in oil, reminds me of floating blocks of ice gliding across the river in front of me as I peered out of the large windows framing the Manhattan skyline.
Usually in the evening, with my pots simmering away in my awesome little kitchen ā Iād sit near the window and gaze across the river into the city, waiting patiently for my husband to come home. Now, now, donāt get carried away with your imagination, it was not like an Indian movieā¦and I was surely not wearing a sari. Well not on that day anyway š Continue reading
Gulgoolas – Fritters Stuffed with Cherries and Dark Chocolate
Gulgullas stuffed with cherries and chocolate
Summer is zooming by and I’m struggling to hold onto it’s tail strings.Ā Ramadan is almost over and a single Ramadan celebratory food post has not appeared on Fortheloveofghee. Ā A friend suggested a Ramadan Ā post at the beginning of the month, which I was all for… wellā¦ in my head anyway!
So with out further ado and less than a week before Eid, heres a recipe you canĀ indulge on in the next few days. Ā My recipe forĀ 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 areĀ usually made sans the Cherries and Dark Chocolate, but I just couldn’t help myselfā¦what?? with all the fresh cherries practically being thrown at me at the grocery store and my kids eternal craving for chocolateā¦ I just had to succumb to what the season was offering… Continue reading