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?
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
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 first before polishing off the rest of the banana puri.
Making the dough is a lot of fun and easy. Although I do love mushing up the bananas, grabbing handfuls of the earthy dough to make the puris is always a treat, they feel grainy, moist and sticky. Reminding me of making mud pies in the rain…
A milky tea concoction is called by several names in India. Chaa is one of them, Chai another and Cha, one more amongst many others. Obviously depending on the part of the country you’re from, there is a name for this sweet milky goodness.
I can honestly say Naan Kathais are the shortbread of indian cookies. They’re light, crumbly and melt in your mouth, making it hard to resist eating one. I absolutely devoured these cookies when growing up. Although I have to admit, this is not my grandmothers recipe. I have to dig it up or better yet, ask my mum when I talk to her next. This recipe was given to us by a family friend not too long ago. It really is so fast and easy that it would be a shame not to share it.