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?
Ladies and Gentlemen,
I believe I do owe you an apology for not writing as often as I should.
But … for now… I have to make up for my absence with this absolutely wonderful recipe for a super moist and dense almond chocolate cupcake topped with a creamy and decadent bittersweet chocolate ganache. If you’re like me, and just cannot wait long enough for the cake too cool down before frosting it, you’re in luck baby. This is the recipe for you! I highly recommend you give it a try. It takes a jiffy to make and bakes up in about 15 mins.
As the cake takes it’s short warm ride in the oven. You will have already whipped up the chocolate ganache to top it. And in the time it takes for the cupcakes to cool, you may pour yourself a cuppa and gaze dreamily out the window sniffing in the warm chocolaty aroma emanating throughout your serene little kitchen. Continue reading
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