Author: yudhikayumyum

About yudhikayumyum

About Yudhika Sujanani Gorgeous celebrity chef, author and personality Yudhika is best-known for her designer heels and signature curry dishes but this “Curry Queen of Bling” is not exclusively focused on Indian cuisine. She uses her extensive knowledge and experience to masterfully create innovative flavours and food combinations. With a passion for food and zest for life, Yudhika believes food and cooking not only nourishes the body....it also nourishes the spirit. Simple foods prepared in a flash are her key focus. With an incredibly busy schedule she insists on home cooked meals so the meals have to be spicy but not hot, fresh, zingy and packed with loads of flavour and fresh, seasonal ingredients. Experimenting with food is her creative outlet, guaranteed to cheer her up. Her mother was a professional chef and Yudhika could be found in hotel kitchens from her early teens. In grade seven she got her first job as an assistant in the Chantecler Hotel kitchen in Durban, but was happy to do anything, so long as she could be around good food and learn the ropes of the industry. After fulfilling her dream of owning her own restaurant, which was a runaway success, she turned her attention to more innovative ways of sharing and selling food. She started the highly acclaimed Curry Club, an idea born out of her love of entertaining that raised money for the Starfish Foundation at the same time. Yudhika has authored two recipe books, ‘Curry Me Home’ and ‘Curry Me Home again’, and will be releasing a third book mid-2012. Her ‘Curry Me Home’ complementary range of spices, available in a number of SPAR retailers country-wide, provide the foundation for many of her dishes (Red Chilli Powder, Ground Cumin, Ground Coriander, Garam Masala) and are roasted and blended according to her own recipes (Magic Masala, Nan’s Lazy Day Masala, Balti Blast, Balti Sprinkle). To add to her list of achievements, she was also honoured as an AMC Cookware ambassador in 2012. She lives in Fourways, Johannesburg with her fiance, Rob L'Etang, her three children and two Afghan hounds.

Drop dead delicious!

Yudhika Sujanani's Self Saucing Chocolate Pudding

Yudhika Sujanani’s Self Saucing Chocolate Pudding

Is it just me or is a self saucing pud just the sexiest thing?  It’s rich, moist and oozes with luscious chocolatey goodness!  It’s wicked, it’s sexy and it is drop dead delicious!  With Valentine’s Day around the corner, I have been dreaming up recipes that would be perfect for this special day and if you are the ‘dessert at my place’ kinda person, then this recipe is especially should tickle your fancy!

This is a rather off-beat recipe but then again, I am an off-beat sort of cook…the sauce is mixed together and then poured over the cake batter which is certainly odd, but it works…trust me on this! I used Belgian cocoa powder in this recipe but you can also try Bournville Cocoa…it will give you a dark chocolatey richness and a silken warm lava like sauce!

Serve with a dollop of fresh cream or ice cream, the choice is yours but this recipe will definitely have your Valentine asking for more! If Creme Brulee is more your kind of dessert, click here to watch the step by step guide from my cooking slot on Mela, https://www.youtube.com/watch?v=Et3a12fBNzI
and don’t forget to catch the show this Sunday on SABC 2 at 13h30! On the menu is a Valentine inspired menu with marinated lamb chops and a dreamy berry pavlova!

Did I mention how easy this recipe is? Give it a go and don’t over bake it or the sauce will disappear!

Self Saucing Chocolate Pudding

Ingredients

For the sauce:
250ml milk
90g light brown sugar
35g cocoa powder

125g soft butter
125g light brown sugar
5ml vanilla essence
2 large eggs
100g self-raising flour
30g cocoa powder
Pinch of salt

Cream or ice cream, to serve

Here’s how:

Pre-heat the oven to 170 degrees Celsius.
Gently heat the milk in a 16cm AMC pot until lukewarm and remove from the heat.
Add the brown sugar and cocoa powder.
Stir until the lumps have dissolved and the sauce is smooth.
Leave to cool.

Cream the butter and gradually add the sugar. Scrape down the mixing bowl.
Continue beating until fluffy and add the vanilla essence.
Add the eggs one at a time with a teaspoon of flour, beating well after each one.
Sift the dry ingredients and fold into the cream butter.
Grease a 1,5 litre greaseproof dish with butter. The dish should be about 5cm deep.
Spoon the mixture into the prepared dish.
Pour the cooled sauce mixture over the unbaked mixture.
Bake the for 30 – 35 minutes.
Serve hot with cream or ice cream.

Mela….Paratha Party

Yudhika Sujanani on SABC 2's Mela - Paratha's on the menu!

Yudhika Sujanani on SABC 2’s Mela – Paratha’s on the menu!

‘Dear Lord…please make them puff!’ Parathas were on the menu on Mela and during the shoot, I prayed and prayed…and prayed.  Every now and then a recipe flops and it’s disastrous but flopping on camera would be a catastrophe!  I bang out batches of paratha especially for Sunday brunch and they do puff up beautifully…but as Murphy would have it, I thought that they wouldn’t with a camera in front of me!

 

Yudhika on set at Holi Cow with SABC 2's Mela

Yudhika on set at Holi Cow with SABC 2’s Mela

 

The Mela season two shoot kicked off with the paratha episode and much to my relief…they did puff up!  Phew…I was so delighted…I mean overjoyed and having a whoop whoop moment.  I even dropped a comment about an Indian superstition – your mother in law will love you lots if your roti and paratha puff up into golden orbs!  Well, it’s just a superstition and I can tell you that it’s not true…maybe it’s because my mother in law doesn’t eat paratha???

 

Sweet Parathas or Sugar Roti by Yudhika Sujanani

Sweet Parathas or Sugar Roti by Yudhika Sujanani

 

 

 

I also featured a childhood treat in this  food episode.  Indian moms could turn just about anything into a treat and a little leftover dough was made into a sugar roti or sweet paratha.  The dough was stuff with sugar and gathered into a ‘moneybag’, rolled and cooked on a thava or griddle pan.  One bite into it and the hot sugar syrup would ooze out deliciously.  If you missed the episode, click here…http://yudhikayumyum.com/sabc-2s-mela-videos/mela-parathas/

 

To the old fashioned recipe, I added a light drizzle of condensed milk and a generous sprinkling of fresh grated coconut.  This is something I picked up in Thailand – the locals prepare a pancake with banana, condensed milk and coconut – takes me back to being so so lucky to travel with the Thai Embassy and Amazing Thailand.

 

Yudhika's Paratha on SABC 2's Mela

Yudhika’s Paratha on SABC 2’s Mela

 

 

Aloo Parathas and Paneer Parathas and Sweet Parathas

 

 

Paratha Dough:

 

1000ml cake flour

7,5ml fine salt

475ml boiling water

120ml sunflower oil

90ml butter, melted

 

Place the flour and salt in a mixing bowl.

Pour in the boiling water and mix with a wooden spoon.

Pour the sunflower oil in and mix well to combine.

Knead the dough while it is still hot until smooth.

Roll the dough into a ball until the cracks are no longer visible.

Slice the dough into eight pieces and roll into a smooth ball.

Leave the pieces in a mixing bowl and cover with a damp cloth.

While the dough is resting, prepare the filling for the parathas.

.

 

 

 

 

Aloo Paratha Filling

 

3 medium potatoes, boiled in the skin

15ml finely crushed fresh ginger

4 green chillies, finely chopped

45ml finely chopped coriander

5ml red chilli powder

Salt to season

 

 

Peel the skin off the potatoes and place them in a mixing bowl.

Mash the potatoes while they are still warm and leave to cool.

Pound the ginger and green chilli in a mortar.

Add the pounded mixture to the mashed potato.

Add the chopped coriander and red chilli powder.

Season with salt.

 

 

Paneer Paratha Filling:

 

100g grated paneer

1 large potatoe, grated

2ml ground cumin

5ml crushed ginger

5ml crushed garlic

Chopped coriander

5ml red chilli powder

5ml ground coriander

 

 

 

 

To assemble the parathas:

Flatten each piece of dough and scoop the filling into the centre.

Gather the edges of the dough to the centre to enclose the filling.

Twist the centre and pinch of the excess dough.

Gently flatten the dough with a rolling pin on a well floured work surface.

Roll the dough out into 15 – 17cm rounds.

Place the paratha on a heated tawa (indian griddle pan) and cook until freckles appear.

Turn the paratha over and drizzle a little melted butter over.

Turn again and drizzle a little butter over.

Remove from the pan when there are deep golden brown freckles on the parathas.

Serve hot with a dipping sauce of your choice.

 

Yudhika’s tips:

Smaller parathas are easier to handle especially if you are a beginner.

Adjust the green chilli if you would like a milder paratha.

Parathas can also be served with Mint Raita.

 

 

 

 

 

 

 

 

 

 

 

 

Something fishy…

Old fashioned Durban fish cakes by Yudhika Sujanani

Old fashioned Durban fish cakes by Yudhika Sujanani

Food is like time travel – I always say that and a recipe like this does transport me to my childhood in Durban.  Aromas would waft out the kitchen and I would soak up warm scented air.  My gran would make up a batch of these and it would be served at special occasions.  She never measured anything…and never missed a beat with her cooking.  She was like a magician, just adding a pinch of this and a sprinkle of that and miraculously she would turn out the most delicious meals.

 

During my childhood I noticed that men and women didn’t hang out together at functions.  The women congregated in the kitchen and the men would sit outside.  The men would make frequent trips to the ‘car boot’ which was where the booze was stashed.  Nobody ever real boozed openly – Boozing was man business and they left the cooking  and child minding up to the women folk!  Makes you think about how much things have changed!

 

For this recipe, I used tinned middle cut mackerel.  Tinned fish was never popular in our home and only acceptable in fish cake format.  I like these fish cakes super spicy, but reduce the green chilli for a milder version.  Do you remember these from your childhood.

 

I cooked these in an AMC 28cm Chef’s Pan.  If you are a little nervous about the cakes falling apart and sticking to the pan, start out by lightly greasing the skillet with a slick on non stick spray.  Then heat up the sunflower oil, and fry the cakes until golden brown.  The non stick spray is just a little ‘insurance policy’! I did a more summery fish cake recipe on Mela just recently using steamed hake and then baked them instead of frying.  Check out the video here, http://yudhikayumyum.com/2015/01/26/mela-summer-sizzler-fish-cakes/ – you can also head over to the Mela facebook page for the latest recipes.

 

 

I featured this recipe a few weeks ago in the Post Newspaper, don’t forget to pick up your copy and enter the AMC competition!

 

Fish Cakes

Makes 16

 

Ingredients

 

2 x 410g tins middle cut Mackerel

500g potatoes, boiled in skin

1 onion, finely chopped

10ml crushed garlic

60g coriander, chopped

8 green chillies, finely chopped

10ml ground cumin

10ml ground coriander

5ml salt

1 whole egg

1 egg yolk

 

 

1 egg, lightly beaten

Bread crumbs, to coat

 

Sunflower oil, to shallow fry cakes

 

Lemon wedges, to serve

 

Here’s how:

 

Drain off the liquid from the tinned Mackerel.

Place the pieces in a mixing bowl.

Scrape the fish to remove the dark meat of the mackerel and the bones as well.

Rinse lightly under a slow trickle of running water to wash away little bones.

Flake the fish into a mixing bowl.

Skin the potatoes and grate them into the bowl.

Add the garlic, fresh coriander and green chillies.

Sprinkle the powdered spices into the mixture.

Season with salt, add the egg and the egg yolk.

Mix well to combine.

Mould the mixture into little patties and place them on a baking sheet lined with baking paper.
Refrigerate the fish cakes until firm – this takes about an hour.

Dip the cakes into the beaten egg and toss them in bread crumbs to coat.

Heat an AMC 28cm Chefs Pan and once hot, spray over a thin layer of non stick spray, then pour in sunflower oil.

Fry the cakes in batches until they are golden brown.

Serve hot with lemon wedges and dipping sauces.

 

 

Mela: Summer Sizzler Fish Cakes

Yudhika on Mela's Summer episode on SABC 2

Yudhika on Mela’s Summer episode on SABC 2

 

Shooting with the Mela team is always a delight and I would be the first to say that all the bright ideas are not mine!  I have our lovely Mela producer who loves light summery meals and this is one of her favourites.  I am a curry and rice kind of girl so salads are not always top of mind!

 

Yudhika Sujanani - waiting for the tree fellers to leave!

Yudhika Sujanani – waiting for the tree fellers to leave!

We shot the second season of Mela in November last year.  When I watch the show, I burst into fits of giggles because shoot days can be quite stressful…Eskom’s load shedding meant that I was having my make up done at 3.30am!  And this is when our neighbor chooses to have his trees felled!  So, we sometimes just have to wait it out!  So, I play around in the Holi Cow garden while taking a break…it’s beautiful!  Here is the clip from Mela if you missed the show, 

 

On the menu for the Summer Mela Menu….spicy fish cakes, watermelon salad and a mango fool to use up those slightly over ripe luscious mangoes!

 

Spicy fish cakes

 

Ingredients

400g potatoes, boiled and mashed

2,5ml ajwain or carom seeds

2 spring onions, finely chopped

1 green chilli, finely chopped

1 egg yolk

400g lightly steamed hake

Salt and black pepper, to season

Handful of fresh coriander, finely chopped

 

Plain flour to coat

1 large egg, lightly beaten

Bread crumbs, to coat

 

 

Here’s how:

 

Place the potatoes in a mixing bowl and season with ajwain.

Add the spring onion, green chilli and the egg yolk.

Flake the fish fillets and add to the mixing bowl.

Season with salt and black pepper.

Lastly add the fresh coriander.

Mix the ingredients until well combined.

Mould the mixture into patties and dust with plain flour.

Leave the cakes on a sheet lined with baking paper.

Refrigerate until firm.

Remove the cakes from the refrigerator and gently coat in the beaten egg.

Coat with bread crumbs and then place on a well greased baking tray.

Preheat the oven to 180°C and bake the cakes for 20 – 25 minutes depending on the size. (I made 6 large cakes on Mela which took about 20 minutes to cook).

Serve with a chutney of your choice or raita.

 

 

 

Watermelon Salad

Serves 4

 

Ingredients

 

20ml olive oil

15ml lemon juice

Pinch of salt

600g watermelon chunks

1 onion, finely chopped – optional

100g feta cheese

100g flaked almonds

Chopped mint, to garnish

 

 

 

Here’s how

Combine the olive oil, lemon juice and salt.

Place the watermelon chunks on a platter and sprinkle the onion, feta cheese and flaked almonds over the top.

Drizzle the dressing over the watermelon salad and garnish with sprigs of mint.

 

 

Mango Fool

 

500g mango pieces, pureed

25ml sugar

15ml lemon juice

250ml double thick cream

100g double thick Greek yoghurt

100g whipped cream, to garnish

Mint leaves, to garnish

 

Here’s how:

Place the mango pieces into a blender with the sugar and lemon juice.

Blitz until the mangoes are pureed – if you are using stringy mangoes, pass the puree through a sieve to remove the fibres.

Pour the mango puree into a mixing bowl and fold in the double thick cream.

Spoon the yoghurt into serving bowls and top with the mango puree.

Top with whipped cream and garnish with a mint sprig.

Refrigerate until chilled and serve.

 

 

 

 

 

 

 

 

 

Meat Free Monday’s Mushroom Macaroni

Yudhika's Meat Free Monday Mushroom Macaroni

Yudhika’s Meat Free Monday Mushroom Macaroni

I am a carnivore!  I love all things good and meaty.  With food inserts being filmed and the Post recipe page, I have to put my food wishes aside and put together a balanced recipe offering.

 

My daughter, Hetal almost 15 now…and going on 55 surprises me Sometimes they are pleasant, sometimes they are shocking!  But she has suddenly developed a love for vegetarian food.  How did she get through 14 years without me knowing that she loves paneer?

 

Sundays are busy days with the Mela food insert – you can find recipes after the show on the Mela Facebook page or get onto their twitter page too. I got into the kitchen quite early so I could clear my arvie for the Sunday dose of the show!  If you missed the food mela, click here, https://www.youtube.com/watch?v=s7d-b10Pu_s

 

I took a time capsule back to Std 6 Home Economics and decided to re-create the old Macaroni and Cheese by turning it into a gratin for Hetal yesterday.  Do you remember Home Economics from the good old days?  I almost expected her to say that she would prefer chicken…another surprise…she polished off the macaroni and went back for seconds.

 

I tasted some and although I am not a huge fan of vegetarian food, it was delicious…slightly creamy with fresh thyme to delicately flavour the sauce….then topped with a layer of golden melted cheese!  Just a word on the sauce, I added egg yolks to the sauce to add a little richness.  If you are strictly vegetarian, omit the eggs from the recipe.

Mushrooms in the AMC 28cm Chef's Pan

Mushrooms in the AMC 28cm Chef’s Pan

There are four easy steps to making up this dish, first the pasta and while that is on, I get going with the basic sauce and while that is cooling slightly, I saute the mushrooms.  Assemble and bake!  The ‘Big Mac’ just got a makeover!

 

For more pasta recipes, don’t forget to check out the Post Newspaper this week and you can also enter the AMC cookware competition!

 

All baked and ready for lunch...

All baked and ready for lunch…

Mushroom Macaroni Gratin

Serves 4

 

Ingredients

350g macaroni

Butter, to grease baking dish

45ml sunflower oil

400g button mushrooms, sliced

4 sprigs fresh thyme

5ml crushed garlic

Salt, to season

10ml Curry me Home Magic Masala or crushed chilli flakes

Black pepper, to season

100g cheddar, grated

 

 

For the sauce:

 

75g butter

50g cake flour

750ml full cream milk

1 bay leaf

100ml fresh cream

2 egg yolks, optional

50g cheddar, grated

Salt to season

 

Here’s how:

Cook the macaroni with salt and a little oil in a large AMC pot with boiling water. Check the packaging for the cooking time.

Grease the baking dish with butter.

Heat the sunflower oil in a 28cm AMC chef’s pan and add the mushrooms. Sauté the mushrooms on high and add the fresh thyme.

Once the mushrooms are golden brown, add the crushed garlic and chilli flakes or Magic Masala.

Toss the mushrooms and season with salt – leave aside.

 

Heat the butter in an AMC saucepan on medium. Once the butter melts, stir in the cake flour and use a wooden spoon to mix until smooth.

Add the milk gradually and whisk well between each addition, making sure the sauce is smooth. Add the bay leaf and simmer until the sauce coats the back of a spoon. Stir the cheese into the sauce and whisk until smooth. Add the fresh cream and leave the sauce to cool slightly.

Beat the egg yolks in a mixing bowl. Pour the sauce into the beaten eggs and whisk until combined.

Stir the cooked mushrooms into the macaroni, add half the sauce and mix gently to combine. Check the seasoning and add more salt if necessary.

Scoop the mixture into the prepared oven dish and pour the remaining sauce over the macaroni. Sprinkle with grated cheese.

Bake in a pre-heated oven at 220°C for 25 minutes or until the cheese is golden brown.

 

 

Perfect Payasam

Yudhika prepping for the Pongal shoot on SABC 2's Mela

Yudhika prepping for the Pongal shoot on SABC 2’s Mela

Working on the Mela food inserts gives me a chance to re-visit my childhood and share my favourite food memories.  I grew up in Durban as most of you would know by now and the weekends were reserved for the local pastime, ‘visiting’.  So, some weekends we would be out and about visiting and on others, we would be at home expecting visitors.  It was an awesome tradition and there were no phone calls made to confirm or make arrangements…you just popped in.  Imagine doing that in this day and age?

 

Payasam or vermicelli as we know it was made over the weekend to serve to guests around tea time.  Sometimes we were served cake, biscuits or samosas but we always hoovered up the payasam.  Do you remember the visiting days?

 

Pongal was celebrated by the Tamil community last week and Mela featured some recipes that would be perfect for Pongal…a spicy brinjal curry, lentil pilau, coconut chutney and to follow, a deliciously creamy payasam.  I served the payasam with fried poppadoms.  If you missed the episode and want a quick course on payasam, click here for the step by step guide from Mela, http://yudhikayumyum.com/sabc-2s-mela-videos/mela-pongal-recipes/

 

Perfect for Pongal or anytime of year....Yudhika prepares payasam on Mela

Perfect for Pongal or anytime of year….Yudhika prepares payasam on Mela

 

Payasam

 

Ingredients

 

1 cinnamon stick

4 cardamom pods

125ml vermicelli, broken

60g butter

30ml desiccated coconut

350ml boiled water

1 litre full cream milk

80ml sago, washed

75 – 85g sugar

100g flaked almonds, toasted

 

Place the cinnamon stick and cardamom pods into an AMC pot.

Heat the spices until fragrant.

Add the vermicelli and stir until light golden brown.

Add the butter and stir for a minute, then add the desiccated coconut.

Fry for a minute.

Add the boiled water and full cream milk.

Add the sago and simmer on a low heat until the vermicelli softens and the sago is translucent.

Once the payasum thickens, add the sugar and then flaked almonds, reserving some for garnishing.

 

Crash Test Curry…new cooking class!

Holi Cow, Kingfisher Drive, Fourways  Tel: 011 467 2661

Holi Cow, Kingfisher Drive, Fourways
Tel: 011 467 2661

The first open cooking class at Holi Cow in 2015…’The Crash Test Curry’ Course…I have been thinking of hosting this class for a while and I have finally put it together.

Madras, Jalfrezie, and Vindaloo…don’t be intimidated by the fancy names! This course will take you through the technique of curry making and how to use the various spices used in everyday flop proof curry making. I have designed this course for home cooks that love spice but don’t have hours to spend in the kitchen.

 

The ‘Crash Test Curry’ course covers Lamb Vindaloo, Chicken Madras, Fish Jalfrezie, and a delicious Aloo Mattar Gobi – a vegetarian curry with potato, cauliflower and peas. I will also demonstrate how to make Indian flatbreads or roti and a flop proof crème brulee.

 

A sit down meal is served after the class where guests enjoy the spoils of the cooking class. Call us at the Holi Cow on 011 – 467 2661 to make a reservation.  Please take note that Holi Cow is not a licensed venue, so please feel free to pack some wine for your cooking adventure! 

Date: Thursday, 29th January 2015
Time: 6 for 6.30pm
Address: Holi Cow, 38 Kingfisher Drive, Fourways
Cost: R425.00 per head

 

Post Christmas Blues….

Yudhika prepares a Christmas Strudel...

Yudhika prepares a Christmas Strudel…

I worked at the Broadacres Superspar over Christmas Eve and Christmas Day too….it has to be the most frantic days to be in store and it’s all hands on deck for the rush.  Turkey in every form imaginable….roulades, stuffed, deboned, unstuffed, turduckens and carved….you name it….and it was in store….not to mention gammon…gammon everywhere!

I have been posting post-Christmas recipes mainly using turkey….today I have a recipe that uses the last remaining slices of Christmas cake.  Don’t be too quick to write off this recipe…it is decadent and delicious!

 

Turfing out Christmas cake makes me sad….and it hurts the pocket too…all those good nuts and spices…not to mention the butter and brandy too!

 

This post-Christmas dessert will have you shining like a star!  I added more nuts, spices and Lindt chocolate to the filling and wrapped this in phyllo!  Use a bread knife to slice through the pastry…works like a charm and don’t be intimidated by this!  What I love about this recipe is also those delicious aromas that travel through the kitchen while it is in the oven!!!

 

I made one of these and took a few slices through to Mrs Tarr at Broadacres…and we also had some turkey pie as well with it….I know I can count on her for feedback on new recipes….and well, I can honestly say that after a few festive recipe tastings, I knew I was going to get into trouble for tempting Mrs T….a troubled chef…or a troublesome one?

For more post-Christmas recipes, click here for a delicious turkey pasta…http://yudhikayumyum.com/2014/12/24/christmas-recycled-turkey-pasta/ or here for a hearty turkey pie, http://yudhikayumyum.com/2014/12/21/turkey-express/.  For the latest food inserts from Mela on SABC 2, click here, http://yudhikayumyum.com/sabc-2s-mela-videos/ and don’t forget to like the Mela page on Facebook for the latest recipes!

 

 

Christmas Strudel

 

500g phyllo pastry (12 sheets)

125g butter, melted

Ground cinnamon, to sprinkle

 

300 Christmas cake or pudding

75g hazelnuts

75g pecan nuts

125g dark chocolate, chopped – I used Lindt!

100g dried cranberries

5ml ground cinnamon

75g brown sugar

 

Icing sugar, to dust

Custard, to serve

 

 

 

Here’s how:

Pre-heat the oven to 180°C.

Crumble the cake into a mixing bowl.

Add the hazelnuts, pecans, dark chocolate and cranberries.

Add 5ml ground cinnamon to the mixture and mix well.

Lay a sheet of phyllo pastry onto a work surface and brush with butter – reserve some butter for the top of the strudel

Place a sheet next to it with an overlap of about 4cm.

Brush the pastry with butter and repeat until all the layers are done.

Brush the top layer with butter and sprinkle with cinnamon.

Sprinkle 2 tablespoons of the brown sugar over the pastry.

Spread the crumbled cake mixture leaving a 3cm gap around the edges.

Sprinkle the brown sugar over the filling and reserve 30ml for topping the strudel.

Fold the pastry over the filling around the edges.

Roll the pastry with the filling as you would for a Swiss Roll.

Grease a large baking sheet with non stick spray.

Place the phyllo roll onto the baking sheet and brush with butter.

Sprinkle the reserved brown sugar over the roll and bake for 35 – 40 minutes.

The strudel should be golden brown and crispy.

Remove from the oven and leave to cool.

Dust with icing sugar and slice into rounds with a serrated knife.

Serve with homemade custard.

Christmas recycled…..turkey pasta

Yudhika Sujanani's Recycled Turkey Pasta....

Yudhika Sujanani’s Recycled Turkey Pasta….

We have been hard at work with recipes…so while most people are having their yearly turkey, the Sujanani’s are ‘turkeyed’ out! It started around October when the Mela producer suggested we work on some spicy turkey recipes…we cooked up a few turkeys to find the best ones to share on the show!  Then Yogas Nair, editor of the Post Newspaper, also needed some festive recipes…it was back to the turkey….and then there is the blog too!  Turkey Turkey Turkey….and there are always those tired leftovers that sit in the refrigerator….tune into Mela on SABC 2 this week Sunday at 13h30 to get creative with Christmas leftovers when I will be making ‘Stuffed Curry Turkey Buns’ and ‘Phyllo Turkey Parcels’.  Watch the episode of Mela here where we prepare a Christmas menu with a spicy twist, http://yudhikayumyum.com/sabc-2s-mela-videos/mela-a-spicy-christmas/

 

I have come up with a few delicious ways to use up those leftovers…and one of my favourites is turkey pasta…and to really spice things up…I made a curried coconut turkey pasta!  Adding Indian spices to turkey livens up the leftovers….and creates a fantastic meal!  The best part is that it’s so super simple to prepare!  I made up a turkey pie which was just as good, click here for the recipe, http://yudhikayumyum.com/2014/12/21/turkey-express/

 

Use a few staple spices like red chilli, ground cumin, coriander and garam masala…I also use coconut milk in this sauce which adds a luxurious silky texture and richness to this simple pasta dish. Mild, medium or hot – the choice is yours!  Spice this up or down – you can even serve a little chopped green chilli in olive oil on the side.

 

About this sauce, use really good quality coconut milk…try finding Mae Ploy, Aroy D or Chao Koh…if you can’t find any of these, pop into your local Spar and use the Spar brand coconut cream! It really is the next best option.  Coconut milk can be quite deceiving….buy tried and tested brands ….sometimes even the more expensive ones turn your dishes into watery stews which can be terribly disappointing!

 

I use my own brand of spices in most of my recipes and sometimes it does seem like a long list of ingredients but do stock up your spice rack….I always say, ‘A well stocked spice rack is like having money in the bank!’  My Curry me Home spices are available at a few Spars around Gauteng and via mail order as well!  Click here to find out where you can pick up a bottle of Curry me Home spices or recipe books, http://yudhikayumyum.com/my-spar-stockists/

 

Turkey Pasta

 

Serves 4 – 6

 

Ingredients

 

 

500g cooked turkey meat

40ml sunflower oil

1 bay leaf

1 cinnamon stick

5ml mustard seeds

1 onion, finely chopped

7,5ml coarse salt

15ml desiccated coconut

30ml crushed ginger and garlic

10ml Curry Me Home red chilli powder

200g tinned tomatoes, chopped

5ml Curry Me Home ground cumin

5ml Curry Me Home ground coriander

5ml Curry Me Home garam masala

1ml turmeric

1 x 400g tin coconut milk

 

500g penne pasta

 

 

10ml sunflower oil

2,5ml cumin seeds

2 sprigs curry leaves

 

 

Here’s how:

 

 

Heat an AMC paella pan on medium.

Add the sunflower oil, then add the bay leaf and cinnamon stick.

Once the bay leaf turns a shade darker, add the mustard seeds.

When the seeds splutter, add the chopped onion, and salt.

Saute until the onion turns light golden brown, add the desiccated coconut – the coconut can burn quite easily if the oil is too hot so take care.

Add the ginger and garlic when the coconut starts to turn light golden and becomes fragrant.

Add the red chilli powder and stir for 3 – 5 seconds.

Add the chopped tomatoes, cumin, coriander, garam masala and turmeric.

Simmer until the tomatoes soften.

Use the back of a wooden spoon to break down the lumps in the sauce.

Once the tomatoes resemble thick paste, pour in the coconut milk.

Simmer for a minute, then add the turkey meat and warm through.

While the sauce is cooking, cook the penne according to the instructions on the packaging – I cook the pasta in salted water with a drizzle of oil.

Drain the pasta and reserve 100ml liquid.

Toss the pasta and turkey sauce and add reserved liquid only if the sauce is too thick.

Place the pasta on a serving plate.

Heat the sunflower oil in an AMC chef’s pan and add the cumin seeds.

Once they splutter, add the curry leaves and fry until they are crispy and fragrant.

Garnish the pasta with fried curry leaves and a drizzle of the cumin flavoured oil.

 

 

The Great Turkey Express…

Turkey Pie....by Yudhika Sujanani

Turkey Pie….by Yudhika Sujanani

 

I was watching Mela today and I had a little giggle when Kajal and Zakkie mentioned that it’s the festive season and turkeys must be having sleepless nights!  A little light-hearted Mela humor on a Sunday arvie is just the ticket!  If you missed the episode…click here to watch our Christmas episode, https://www.youtube.com/watch?v=BCkHE67Y8Bw and for the recipe from the show, check out the Mela facebook page!

 

There is also the trauma of the refrigerator that is heaving with leftovers which can be pretty daunting.  With turkey…it’s usually that all the good bits are gone and you’re left with the dried out turkey breasts.  This used to be a problem but I have found a few ways of turning troublesome leftovers into an absolute feast!  If you are still looking for the perfect turkey recipe, click here….http://yudhikayumyum.com/2014/12/12/turkey-time-recipes-for-the-festive-season/ or here for the turkey flattie recipe…http://yudhikayumyum.com/2014/12/04/almost-turkey-time/ !

 

Kitchen fun with Rushil Sujanani...

Kitchen fun with Rushil Sujanani…

 

 

Trawling through my kitchen….there are a few ingredients that you will always find….garlic, onions, carrots, fresh cream and Magic Masala to spice things up…in the freezer, you are bound to find a stash of buttery puff pastry…and in the garden, lots of fresh herbs!

 

I take a few ingredients and turn them into a deliciously french inspired filling for a pie….simple ingredients can make a delicious pie filling that is hearty and it can feed my hungry kids….they are the ravenous sort who just love good old-fashioned food! The best part of the pie making is that I get my kids to help out….and it can be a little messy but so much fun!

 

 

Tanvi Sujanani....the pastry princess!

Tanvi Sujanani….the pastry princess!

 

Tanvi and Rushil....helping decorate the pie!

Tanvi and Rushil….helping decorate the pie!

Thanks to the commercial pie chains and suppliers…we have forgotten how good a home-made one is…it’s just comfort food at it’s best!   After the festive over indulgences, serve this pie with a green salad and a little turkey gravy if you have.

 

Turkey pie by Yudhika Sujanani....

 

Turkey Pie

 

And the ingredients are...

And the ingredients are…

 

Ingredients

 

 

40ml sunflower oil

125ml chopped onion

2,5ml salt

2 leeks, finely chopped

75ml finely diced carrot

30ml fresh thyme, leaves only

8 rashers bacon, chopped

175g button mushrooms, sliced

2 cloves garlic, crushed

100ml white wine

400g roasted turkey meat

100ml fresh cream

5ml black pepper

60ml fresh coriander, chopped

20ml Curry Me Home Magic Masala

 

2 x 400g puff pastry sheets

1 egg, lightly beaten

 

 

Here’s how

 

Heat the sunflower oil in a 28cm Chef’s Pan and add the chopped onion.

Sprinkle in the salt and sauté until the onion is pale golden.

Add the leeks, carrots and fresh thyme.

 

Yudhika's turkey cook up in my AMC Chefs Pan....

Yudhika’s turkey cook up in my AMC Chefs Pan….

Saute until the carrots and leeks soften, add the chopped bacon.

Saute until the bacon browns.

Add the mushrooms and stir fry until they turn brown, then add the garlic and saute for a few seconds.

Pour in the wine, add the turkey and simmer until the liquid reduces by half.

Pour in the fresh cream and simmer until the sauce thickens and coats the turkey pieces.

Add the black pepper and leave the filling to cool.

Check the seasoning and add more salt if necessary.

 

Grease a baking sheet with non stick spray.

Place one sheet of puff pastry on the sheet.

Cut 4cm off the sides of the second sheet.

Place the cool turkey filling onto the first sheet of pastry.

Spicing up the pie with Magic Masala...

Spicing up the pie with Magic Masala…

 

Sprinkle the coriander and Magic Masala over the turkey.

 

Assemble the pie....

Assemble the pie….

 

Cover with the second sheet and gently enclose the filling by folding the excess pastry over the top layer.

Brush with the beaten egg.

If you have extra pastry, cut shapes out and decorate the top of the pie – I get my kids to help decorate the pie!

Brush again with the beaten egg.

Bake at 190°C for 45 minutes or until the pastry is golden brown.