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.

Celebrating Spring with Mela Picnic…Coronation Chicken Wraps and Scones…

Yudhika shooting the Spring picnic at Holi cow with Rushil Sujanani

Yudhika shooting the Spring picnic at Holi cow with Rushil Sujanani

I love picnics and after a long Jozi Winter, the first Spring picnic is always something to look forward to. You don’t need to find a park…why not have a picnic in your garden at home? The trick with picnics is to make a treat or two and then just buy a few treats to bulk up the picnic offering! You don’t want to spend too much time in the kitchen and miss a beautiful day – it shouldn’t feel like a mission!

Clowning around with Harry, the Mela Cameraman!

Clowning around with Harry, the Mela Cameraman!

I love the simplicity of a picnic..anything goes and everything is a treat! I picked up some cupcakes from the Fourways Farmer’s Market, some plain Haloumi and also my favourite, Chilli Haloumi as well. Soft cheeses like goats milk and cream cheese work well with biscuits! Don’t forget to pack a light wine for the day or if you are like me a bottle of pink champagne would do nicely! I absolutely love African fabrics and a African Spring celebration would not be possible without a dress, skirt or top from Sun Goddess! A big thanks to Vanya and Thando Mangaliso for adding that special sunshine to our shoots!

Curious about what I will be doing on SABC 2’s Mela…check out this little interview: http://www.youtube.com/watch?v=mxQO8yPe4eY

The Mela team….Mark, Herman and Dave had to tag along to the market with me for the shoot….I am so so lucky to work with such a fab team! Shoot days are hard work BUT they are magical at the same time….we laugh ourselves through the day and sometimes it’s difficult to keep a straight face in front of the camera….as you can see from the pictures…they are not pic perfect – they reflect what really goes on at Holi Cow and some of the clowning around too!

Coronation chicken…for many years, it just sounded so so boring and I would roll my eyeballs when I heard about it! Such a proper British dish, by default, it had to be boring! And yes, you always get the stock standard history 101 about the Queen’s coronation!

I am sharing my favourite version that Chris Smit generously shared with me…I did change the recipe slightly – I do find it impossible to follow recipes! This can be used as a filling for wraps, sandwiches and baked potatoes….in a salad or served in a heap with a poppadom on top!

Scone for the tasting...yum yum time!

Scone for the tasting…yum yum time!

For the best scone recipe from the show, click on this link…http://yudhikayumyum.com/2013/09/06/kasi-kings-and-queens-recipes-from-kasi-kitchen/ you can serve the scones with a raspberry cream or with whipped cream with a pinch of cardamom like I prepared on Mela. Although, you don’t need a fancy mixer to make up a batch of these scones, a KitchenAid is still one of my must haves….take a look at the competition which celebrates the launch of Mela here, http://yudhikayumyum.com/competition/kitchenaid-giveaway-2014/

If you missed last week’s Mela…click here for the paneer and double bean curry..http://yudhikayumyum.com/sabc-2s-mela-videos/mela-episode-1-paneer-and-double-bean-curry/

Here is the recipe for the Raspberry and Rose Cream – a pinch of cardamom wouldn’t hurt here either….

Raspberry and Rose Cream

Ingredients:
250ml double thick cream
50ml fresh cream
15ml castor sugar
Drop of vanilla
200g punnet fresh raspberries

Here’s how:

Place the thick cream and fresh cream in a mixing bowl. Add sugar and vanilla essence. Use a wire whisk to whip the cream until it is thick.

Back to the Coronation Chicken Wraps…

Coronation chicken wraps by Yudhika Sujanani...

Coronation chicken wraps by Yudhika Sujanani…

Coronation Chicken Wraps

1 Whole Roasted Chicken, skinned and de-boned
30ml sunflower oil
1 Onion, finely chopped
2 Garlic cloves, finely chopped
15ml crushed ginger
5ml red chilli powder
5ml ground coriander
5ml ground cumin
2,5ml turmeric
160ml yoghurt, plain
160ml. mayonnaise
30ml chutney – I used Mango Chutney
Salt & Pepper
Fresh Lemon Juice
Fresh Coriander Leaves, chopped
8 – 10 soft flour wraps
Fresh salad leaves

Method:

Heat the sunflower oil in an AMC pot – add the onion and saute until translucent.
Add the ginger and garlic.
Stir for a few seconds until fragrant.
Add the red chilli, cumin, coriander and turmeric.
Cook the spices for a few seconds.
Add the chicken and stir through – leave to cool.
Add the yoghurt, mayonnaise, chutney, and lemon juice.
Season lightly with salt (the chicken is seasoned already) and then a sprinkling of black pepper.
Add the coriander and stir gently.
Warm the wraps on a hot pan and then place one on a board.
Layer the salad leaves over the wraps and place a few scoops of coronation chicken on top. Roll the wrap up tightly and serve.

A quick update…

Love begins with 'LIKE' - click like or follow on facebook, twitter or the blog and leave a comment!

Love begins with ‘LIKE’ – click like or follow on facebook, twitter or the blog and leave a comment!

The second episode of SABC 2’s Mela will air on Sunday at 10.30am. And it is a special Spring tribute – This week Mela picks up the energy of Spring. This season could be called nature’s mela, with its colour, birdsong and a sense of excitement and anticipation – and there’s plenty to inspire us.

I will be preparing Coronation Chicken Wraps and Strawberry Scones with Cardamom Cream! I also pop out to the Fourways Farmer’s Market to pick up some of my favourite cheeses and cupcakes to add to my picnic basket! Pop in on my blogsite on Sunday for the recipes….if you missed last week’s episode, you can watch it here…https://www.youtube.com/watch?v=u_UUTALyRbQ

There is just 18 days left to enter the KitchenAid Stand mixer competition….it’s been tremendous so far but you have to be in it to win it!!! Here is the link: http://yudhikayumyum.com/competition/kitchenaid-giveaway-2014/ – post a comment, follow the blog and tweet your little heart out!

I have been working with the Post Newspaper again and this week featured ‘Spring Cupcakes’. You can also take a look at the recipes for the Rose and Raspberry Cupcakes http://yudhikayumyum.com/2013/04/26/cake-and-candy-bakes/, Chocolate Cupcakes http://yudhikayumyum.com/2013/01/24/chocolatey-chocolate-cupcakes-parental-guidance-advised/ and for those who are about to start with their Hindu fast for the month, I have just the recipe for you…Eggless Lemon and Coconut Cupcakes http://yudhikayumyum.com/2013/08/26/eggless-faking/

NP amc pot winner 1 (Read-Only)
The AMC Cookware winner for August 2014 is Varsha Balmukan of Merebank….she has won the 30cm Gourmet Roaster and recipe book worth R5000! To enter this month’s AMC competition, check out the details in the Post Newspaper!

Here’s what the rest of the Mela team are up to this week…

Yoga Mela: It’s easy to slip out of synch with the rhythms of nature – especially when you’re living in a city. This week’s yoga moment will help to restore the harmony – with Yarisha Singh presenting a celebration of spring

Mela Star: There’s something about the crisp white summer uniform that makes the navy seem so stylish – but is a life at sea really so romantic? Lieutenant Kenneth Singh commands a South African Navy ship – and he invited Jailoshini Naidoo aboard.

Mela Rising Star: If a DJ gets his playlist right, he can set the party rocking and it going till the early morning. DJ Desiblue has developed his own floor-stomping formula – which is why he’s this week’s rising star.

Wellness Mela: Traditionally, yoga keeps you firmly on the earth – but some interesting new techniques have been developed that seem to defy gravity. This doesn’t involve levitation – but it got Mishal Mookery up in the air.

Fashion Mela: Fusion fashion began with Indian designers creating a blend of East and West – but lately they’re finding inspiration in Africa, the Middle East and greater Asia. This can be seen in a recent collection by Monisha Jaising – and award-winning designer and Mela style panellist Nadine Pillay analyses the look.

Music Mela: Youngistaan is a recent release featuring Jackky Bhagnani and Neha Sharma. One of its hit tracks has been filmed against the backdrop of the mesmerizing Taj Mahal, tying in perfectly with the theme of spring romance.

Mela Star Dust: No-one can keep a secret in Bollywood and we’re about to blow away the star dust – and reveal all there is to know about Aamir Khan.

Arts Mela: Naatya Pravahaam is a new dance production that aims to convey ideas rather than tell a story. K Sarveshan is a master of the bharata natyam style of classical dance – and he sketched the background to Mishal Mookery.

Music Mela: Mela signs off for this week with Chancey Illa, a track celebrating the youthful energy of Chennai and featuring the sensational Anirudh Ravichander.

Spring has Sprung…..Marinated Beef Fillet

I love Gibs....Yudhika Sujanani

I love Gibs….Yudhika Sujanani

Yes, Spring has finally Sprung….the weather in Jozi has been glorious. It felt as though Winter would go on forever, and suddenly the willow tree is coming alive again! It’s the best thing about our garden…the long drooping branches of the willow that showers us with a crisp coolness on long Summer days!

Although I do love curries, soups, stews and casseroles…enough to enjoy them anytime of the year, I sometimes ‘lus’ for lighter meals….grilled meat or fish that can be thrown onto a pan and served with a drizzle or salad. I love spicy foods and curries but also find a seared beef fillet irresistible!

The girls...Cohort 7 GIBS Goldman Sachs Scholarship Programme 2013!

The girls…Cohort 7 GIBS Goldman Sachs Scholarship Programme 2013!

My dear friend and GIBS 10000 women colleague, Mandisa Bardill, messaged me last week for my marinated beef fillet recipe. First a little about Mandisa…how could I best describe her….a singer, a songwriter, a businesswoman, a friend and the ‘Hummingbird’ of our group!

The lovely Mandisa Bardill

The lovely Mandisa Bardill

Mands raved about the marinated fillet after trying it at one of my home dinner parties…it was one of our mad, crazy feasts, actually! That was a party to remember…us girls in party mode ready to rock on….and believe me, these ladies are a unique and talented bunch!

The Drama Queen....Orly Shapiro....

The Drama Queen….Orly Shapiro….

Birthday girl...Rebecca Sands

Birthday girl…Rebecca Sands

Mpho Mnguni....dreamer and dancer!

Mpho Mnguni….dreamer and dancer!

Lara Tatley...a gentle gem!

Lara Tatley…a gentle gem!


Meagan....Another 7 girl!

Meagan….Another 7 girl!

Sue Anne Stander....oh crumbs....she has done it again!

Sue Anne Stander….oh crumbs….she has done it again!

It was a great evening of fun and feasting….and we had Rebecca’s birthday to celebrate…

Birthday girl....Becky Sands

Birthday girl….Becky Sands

If you love celebrating as much as we do, check out the KitchenAid competition…post your comment on Facebook, Twitter or on the blog posts with #KitchenAid #mela and you could be the lucky winner! Here is the link, http://yudhikayumyum.com/competition/kitchenaid-giveaway-2014/

Even my kids got into party mode….firstly, by serving our guests and then having some fun!

Rushil and Hetal...having some fun!

Rushil and Hetal…having some fun!


Orly Shapiro, Rushil and Yudhika...

Orly Shapiro, Rushil and Yudhika…

One dessert is just not enough…..creme brulee was also on the menu!

Yudhika firing up the trusted plumber's torch...

Yudhika firing up the trusted plumber’s torch…

Most of the girls on the scholarship programme had never met before, but I am sure that most of us made new friends….not acquaintances but real friends for life! I was very privileged to be a part of my little group and we called ourselves….’The Pussycat Dolls’ or the ‘Elevator Witches’! We always sat together…every class bucking the advice to mix and mingle! Hats off to the course directors who had to get us in line and keep us on track….Korkor Cudjoe, Yogavelli Nambiar, Catherine Burnard and Misha Dhana – the Gibs team really did have their hands full!

Back to the recipe….without further delays….

Marinated Beef Fillet by Yudhika Sujanani

Marinated Beef Fillet by Yudhika Sujanani

Fillet by Yudhika Sujanani[/caption]

Marinated Beef Fillet

Serves four

Ingredients
1kg beef fillet
Seasoned salt
25ml sunflower oil
Juice of 2 lemons
3 cloves garlic crushed
Chopped green chilli, to taste
50ml olive oil
Handful of fresh coriander, chopped

Here’s how:

Remove the fillet from the refrigerator and allow the meat to stand until it is at room temperature. Place the meat on a chopping board and using a sharp knife trim the fillet and remove the silvery skin. Season the fillet with seasoned salt. Heat an AMC skillet on high until it is smoking hot. Place the seasoned fillet on the skillet and pour the sunflower oil over. Sear the fillet until it caramelises on the outside. When the meat is caramelised, remove from the pan and wrap it in foil. Leave the meat to rest for fifteen minutes. The fillet continues cooking while it is resting. While the meat is resting, combine the lemon juice, crushed garlic, green chilli, olive oil and chopped coriander. Place the meat on a chopping board and slice thinly. If the meat is undercooked, grill again on a hot pan. Arrange the meat on a platter and pour the lemon and olive oil mixture over the fillet.

Yudhika’s Tips
Beef fillet is one of the most tender cuts and also the most expensive.
Ask your local butcher to trim the fillet for you as this saves time.
You can slice the fillet into portions if this makes searing them easier.
Always pour the sunflower oil into the skillet once the meat has been added. The oil can catch alight when it is poured into the pan before the meat.
This can be prepared rare, medium or well done according to your taste but the cooking time should be adjusted accordingly.
Thinly sliced beef fillet is an impressive snack and it can be served at room temperature.

No Goats, No Glory – The Mela Debut…

Mela Magic with Yudhika Sujanani

Mela Magic with Yudhika Sujanani

The big day has finally arrived! I cannot believe that after months of shooting and flying around South Africa, Mela will be launching tomorrow on SABC2 at 10.30am! I have been celebrating the launch date and the KitchenAid Stand Mixer competition has been keeping me incredibly busy. More about the competition on this link, http://yudhikayumyum.com/competition/kitchenaid-giveaway-2014/

Rina and I at Belnori Boutique Cheesery....

Rina and I at Belnori Boutique Cheesery….

My first episode took the team and I out to Bapsfontein to Belnori Boutique Cheesery and it was a real treat. I was set on making paneer and thought it would be a great idea to try it with goat’s milk. We were met by the owners, Rina and Norman Beicher – this couple is really passionate about goats and cheese, of course! They produce an extensive range of award-winning cheeses. I am an absolute fan of ‘Chevre Frais’ or the soft goats cheese so I didn’t need much coazing to get started on the tasting!

The stars of the show....The Goats of Belnori!

The stars of the show….The Goats of Belnori!

Goats....goats...goats...

Goats….goats…goats…

Goats…I do love them! I think I must have fallen in love with these creatures at the Fairview Estate! I absolutely love the curiosity that sparkles in their eyes, their animated silliness, and they are incredibly mischievous!

Rina was an absolute charm and took me through the range of from cottage cheese to semi hard varieties, camembert and even yoghurt! But it was the fresh goats milk that i was after! I have sometimes tasted goats milk and cheese that was pretty unpleasant. Rina explained that the ewes are kept away from the rams and bathed regularly….it all comes down to good animal husbandry, she said! Tasting the products, I realized that she had a point…there weren’t any ‘goaty’ flavours in the yoghurt or cheese! Belnori is a gem!

I picked up a bucket and then hustled back to Holi Cow to prepare a batch of paneer! Cow’s milk can be used instead in this recipe…but if you are feeling adventurous, give the goat’s milk a chance!

Yudhika preparing paneer in the AMC paella pan

Yudhika preparing paneer in the AMC paella pan

A word about paneer…it does take some time to prepare so please do use a good pot for the preparation. I used the AMC paella pan, which is wider at the top. Use a paddle spoon to stir the milk as it heats through to prevent the milk from scorching which gives the paneer a nasty burnt flavour. I also prefer making up a larger batch of paneer so you get thicker, chunkier pieces and it can be kept in the refrigerator for a few days or even frozen until needed.

In the first episode, we got through two recipes…the preparation of the paneer and a double bean curry with creamy paneer! Double beans can sometimes be found in Fruit and Veg City stores and almost always at Indian greengrocer. They are bright, colourful, and delicious.

Fresh double beans from the Indian green grocer.....

Fresh double beans from the Indian green grocer…..

Paneer
Ingredients
4 litres Full Cream Milk, either goat’s or cow’s milk
180 – 200ml white vinegar

Here’s how:
Boil the full cream milk in an AMC pot.
Stir the milk to prevent a skin from forming.
Prevent the milk from burning by scraping the bottom of the pan.
Once the milk comes up to the boil, add the vinegar.
The curds will separate from the whey.
If the whey still looks milky, add a little more vinegar.
Do not stir the milk – this will break the curd that will be difficult to work with.
The curd will float to the top and form a thick layer.
Gently scoop the curd into a sieve using a large slotted spoon.
Gently press the curd down with a spoon to remove excess moisture.
Tip the curd into a clean dishtowel and mould into a round.
Wrap the curd tightly and place on a chopping board.
Fill a large pot with water and place this on top of the paneer to press out the whey.
Leave aside until firm.

Yudhika’s Tips:

If the paneer is too soft, unwrap the cheese and leave uncovered in the refrigerator.

Double Bean Curry with Paneer by Yudhika Sujanani

Double Bean Curry with Paneer by Yudhika Sujanani

Double Beans with Paneer

Ingredients

60ml sunflower oil
5ml mustard seeds
5ml cumin seeds
1 onion, finely chopped
15ml ginger and garlic
15ml red chilli powder
5ml ground cumin
5ml ground coriander
Pinch of turmeric
1kg double beans, shelled
2 tomatoes, skinned and chopped
7ml coarse salt
Fresh curry leaves and coriander, to garnish

Heat the sunflower oil, then add the mustard seeds and fry until they splutter.
Add the cumin seeds and fry until they turn a shade darker.
Add the onion and sauté until the onion turns light golden brown.
Stir the ginger and garlic paste into the onion, then add the red chilli powder, cumin, coriander and turmeric – stir for 3 – 5 seconds.
Drop the double beans into the pot and stir well to coat.
Cover the beans with boiling water and simmer until they soften.
Add the chopped tomatoes and salt.
Simmer until the sauce thickens slightly.
Cut the paneer into chunks and place them over the cooked beans.
Lower the heat and simmer until the paneer heats through – add a more boiling water if the sauce is too thick.
Garnish with curry leaves and fresh coriander.

Adventures of Supermom….

IMG_4661

Tanvi, my 11-year-old daughter, is the best assistant I could ask for! She packs up my paperwork at the end of the day, makes roti, frosts cakes. She even works the credit card machine when Holi Cow is busy and can work the La Sam Marco coffee machine…not perfectly, but nearly!

Most of my friends and colleagues have met little Tanvi – she is a pleasure and when I am just in need of a few extra nimble fingers, she is only too pleased to help out. We spend lots of time together, and when we are not working, we are most likely at Hyde Park shopping centre or maybe Sandton City…fashion watching! We both love clothing….and often talk about what we like/don’t like about designs. Tanvi often accompanies me to wardrobe fittings with Vanya and Thando Mangaliso at Sun Goddess, or obsesses over the dresses from Arwen Swan! It was only quite recently that I realized that I created a fashion monster!

Tanvi was invited to her first ever grade 6 Spring Dance (a little early, in my opinion) and she, had her very own idea of what she wanted to wear! The first step was to google the weather report….I confess, I google almost everything! Cold fronts, prediction of snow and icy wind and Tanvi still insisted that she wanted me to make her a party dress! I just couldn’t refuse her request…I had to make the dress and it needed to be perfect, poofy and a tulle underskirt was not negotiable…I have Arwen Swan to thank for the high expectations!

It was going to be pretty challenging to do a frock for Spring when the weather had turned nasty but I was determined to give it a bash! I chose the fabric (couldn’t resist the cherries), sketched out a pattern (it took lots of time since I have never been to a sewing class), and proceeded to cut and tack the pieces in place. Hetal, my 14-year-old daughter, was intrigued by this design and hauled out the sewing machine only to find the presser foot missing! I was devastated and completely distraught! The search for the missing presser foot ended up as a Spring cleaning operation which left everyone feeling tired and rather frustrated!

Still, the presser foot was not to be found! After finally tracking down the Husqvarna dealer in Jozi, I was promised they would ring back….its over a week later….still nothing! I rushed off to Bernina at Cedar Square….I had the most amazing experience! Great staff and service and the new machine was delivered to me in a couple of hours! I opted for a pretty basic one but it works like a charm!

Yudhika Sujanani - Foot down on the new Bernina sewing machine

Yudhika Sujanani – Foot down on the new Bernina sewing machine

The fitting....smiles and happiness

The fitting….smiles and happiness

It was time to get stitching….and it was an incredibly fun experience for us girls! I had fashion tips and suggestions from both girls and I became the seamstress and designer while Tanvi and Hetal argued with me endlessly on the hemline! ‘Shorter Mom….Shorter!!!!’ I can see that the next few years are going to be pretty bleak….’Knees are not beautiful things’, I argued! Eventually, we just compromised!

Big hair...big dress....Tanvi Sujanani

Big hair…big dress….Tanvi Sujanani

Party girl...Tanvi Sujanani.....the apple doesn't fall far from the tree....

Party girl…Tanvi Sujanani…..the apple doesn’t fall far from the tree….


Tanvi looked like a princess in her dress! She insisted on wearing my Lanvin shoes…I was inconsolable…my little girl fitting into my shoes! I am just not emotionally ready to share my shoes or to let her grow up!

We dropped her at the dance, her little bag was searched at the entrance, and then she dashed off with her friends…I felt sad and suddenly lonely! And yes, I did get a few comments about buying a shotgun! No need for that…I, like most Indian mothers, am certain that I will be able to turn any household object into a weapon….just like my mom and grandmother did! A regular bedroom slipper was something to be feared and so was the wooden spoon or clothes hanger!

My trusted rolling-pin...

My trusted rolling pin…

Here are the cupcakes we baked for Spring….creating more special memories with my family! Even after treating myself to a few of these delicious cakes, I am still not ready to share my shoe collection!

Spring Cupcakes by Yudhika Sujanani

Spring Cupcakes by Yudhika Sujanani

Carrot Cupcakes

3 eggs
250g brown sugar
275ml sunflower oil
5ml vanilla essence
300g cake flour
5ml baking powder
5ml bicarbonate of soda
5ml ground cinnamon
Large pinch of salt
300g grated carrots

Preheat oven to 170 degrees celsius.
Line cupcake tins with paper cups.

Beat eggs in a mixer until light and fluffly – they should triple in volume.
Add brown sugar gradually and continue beating until the sugar dissolves and the mixture leaves a trail on the surface.
Add the sunflower oil and vanilla essence, then beat until combined.
Sift the dry ingredients into the egg mixture and fold.
The mixture should be thick and free from lumps.
Add the grated carrots and stir well.
Scoop the mixture into paper cups.
Bake for 20 – 22 minutes – I use a skewer to check the cupcakes.
Leave to cool.

Spring cupcakes...deliciously light carrot and cream cheese frosted cupcakes by Yudhika Sujanani

Spring cupcakes…deliciously light carrot and cream cheese frosted cupcakes by Yudhika Sujanani

Cream cheese frosting
120g soft butter
375ml icing sugar
230g plain cream cheese (I used Spar Cream Cheese)
5ml Vanilla paste or extract
Pecan nuts , to garnish
Fresh edible flowers, to garnish (I used lavender from the Holi Cow herb garden)

For the frosting:
Cream butter and gradually add the icing sugar until light in colour.
Add the cream cheese and continue beating.
Add vanilla essence.
Continue beating until smooth – do not over-beat as the frosting can split.

To complete:
Spread the frosting over the cool cupcakes, top with pecan nuts and garnish with edible flowers.

Raspberry Cream Cake….

Raspberry Cream Cake by Yudhika Sujanani

Raspberry Cream Cake by Yudhika

A perfect recipe to kickstart Spring….its a combination of a deliciously light, slightly buttery sponge, decked with luscious thick cream, studded with raspberries!  This recipe is dead easy and if you are like me and hates pic perfect icing…this one is for you! 

 

It’s been a crazy week at the Holi Cow, with new recipes being developed and I am celebrating the busiest week in our seven month trading life!  With no time or energy for a night on the town (and rather large cocktails), I have been feeling pretty smug!  

 

The Holi Cow cooking classes for September…

 

Holi Cow Cooking Class Update: Cooking Class Update: The Curry Trail – learn how to use your spices to make curries from around Asia….Lamb Vindaloo, Sri Lankan Chicken Curry, Thai Green Prawn, Paneer in Almond Sauce, Rotis and Coconut Creme Brulees. The duration of the class is two hours and is followed by a sit down lunch. Bookings essential.

Date: Wednesday, 10th September 2014
Time: 6 for 6.30pm
Cost: R375 per person

 

Cooking Class Update: Curry 101 Hands on Class – learn how to use spices to make delicious spicy meals in a flash….Lamb Rogan Josh, Chicken Korma, Coconut Prawn, Mushroom and Chickpea Curry, Rotis and Chocolate Ganache Cake. The duration of the class is two hours and is followed by a delicious dinner. Bookings essential.

Date: Saturday, 13th September 2014
Time: 10 for 10.30am
Cost: R375 per person

 

 

Love begins with 'LIKE' - click like or follow on facebook, twitter or the blog and leave a comment!

Love begins with ‘LIKE’ – click like or follow on facebook, twitter or the blog and leave a comment!

 

And for those of you who love cooking and baking as much as I do, take a look at our KitchenAid Giveaway…all you have to do is spread the love….share the competition details on facebook or twitter and tag me in on it…with #KitchenAid #mela

 

Mela, the all new Indian show, will air on Sunday, 7th September at 10.30am on SABC 2!  I find watching myself on TV quite strange so I will probably be in the kitchen, making up one of these delicious cakes for dessert!  

 

Raspberry Sponge:

 

 

Ingredients

 

 

85ml hot water

80ml soft butter

250ml self-raising flour

10ml maizena

4 eggs

185ml sugar

5ml vanilla essence

Zest of 1 lemon

 

 

250g Mascarpone Cheese

60ml icing sugar, sifted

50ml fresh cream

300g fresh raspberries

 

 

Here’s how:

 

Pre-heat oven to 180°C.

Grease and line 2 x 20cm cake tins.

Combine the butter and hot water in a small bowl.  

Stir until the butter melts and leave aside to cool.

Sift the self-raising flour and maizena three times.

Whisk eggs in a large mixing bowl until light and fluffy.

Gradually add the sugar and continue whisking until the mixture leaves a trail visible for three seconds.

Fold the dry ingredients into the egg mixture.

Add the cooled liquid, vanilla essence and lemon zest and fold to combine.

Divide the mixture between the two prepared tins and bake for 12 – 15 minutes.

Turn the cakes onto a wire rack and leave to cool.

 

Whisk the mascarpone and icing sugar until smooth.

Pour the in the fresh cream and whisk for a few seconds.

Add a little more fresh cream if the mixture is too thick.

 

Place the cooled sponge on a serving platter.

Spread half the cream over the sponge.

Scatter half the raspberries over the cream and sandwich with the second cake.

Top the cake with the remaining cream and garnish with raspberries.

 

 

Turkish Delight Cake….

 

 

IMG_3668You don’t need a special occasion to make up this delightful cake!  Any day can be a magical one with a slice of this Turkish Delight Cake!

 

This recipe was featured as part of the recipe feature in The Star and Daily News for Eid this year! I had no idea that there were so many fans of Turkish Delight…my kids call it the Narnia Cake because that’s when they first became really curious about this treat!

 

A slice of delicious.....A slice of delicious…..

 

I did the photos for the Eid feature and then popped past Broadacres Superspar to visit my mentor and ‘other mother’, Pat Tarr, who then ordered ten triple layer cakes for the store!  I dashed back to Holi Cow and got baking at speed!  

 

Cakes, cakes and more cakes!

Cakes, cakes and more cakes!

 

Just a quick word on pistachios…the price has gone through the roof and is now around R300 – R360 per kilogram! You could just use toasted flaked almonds instead of the pistachios if you don’t want to break the bank!

 

The response to the KitchenAid competition has been phenomenal!  I am delighted to be giving away one of my kitchen ‘must haves’ – check out the competition on the link, http://yudhikayumyum.com/competition/kitchenaid-giveaway-2014/

 

Turkish delight cake

 

Ingredients:

360g cake flour

300g sugar

25ml baking powder

2ml salt

125g soft butter

3 eggs

375ml full cream milk

15ml rose essence

 

For the Rose Icing

125ml butter

625ml icing sugar

2 x 250g cream cheese

 

A few drops of rose essence

A drop of red food colouring

50ml fresh cream

Turkish delight, to garnish

Pistachios, to garnish

 

Here’s how:

Place the cake flour, sugar, baking powder, salt and butter into a mixing bowl and use the paddle attachment to mix.

The ingredients should have a sandy consistency.

Lightly whisk the eggs and full cream milk and pour this into the flour/butter mix.

Add the rose essence and continue beating until the batter is smooth – do not over beat!

Tint the batter with food colouring and mix well while scraping the bottom of the bowl.

Divide the mixture into 3 x 20cm baking tins that have been greased and lined.

Bake in a pre heated oven at 170°C for 20 minutes.

Place the cakes on a wire rack and leave to cool.

 

To make the Rose Icing:

Beat the butter until light in colour and gradually add the sifted icing sugar.

Continue beating until the butter reaches a creamy consistency. 

Add the cream cheese and beat until smooth.  

 

Add the rose essence, fresh cream and pink food colouring and beat until the icing reaches a spreading consistency.

Sandwich the cakes with icing and then cover the top and side using a spatula.

Garnish with turkish delight pieces and pistachios.

 

 

The Food Mela…another reason to celebrate!

The Mela Family...left to right, Yarisha Singh, Kajal Bagwandeen, Yudhika Sujanani, Jailoshni Naidoo, Tevin Naidu, Farrah Mia, Fadeen Mia, Mishal Mookrey, and Zakeeya Patel

The Mela Family…left to right, Yarisha Singh, Kajal Bagwandeen, Yudhika Sujanani, Jailoshni Naidoo, Tevin Naidu, Farrah Mia, Fadeen Mia, Mishal Mookrey, and Zakeeya Patel

Life is beautiful…Life is colourful and now Life is Mela!  You must be wondering what a ‘Mela’ means?  Mela is an Indian fair.  Think bright colours, celebrations, delicious feasts and laughter…most importantly laughter!

A few months ago, I hosted a charity fundraising dinner for Richard Fienberg at Ethos Private Equity, and while preparing the feast, I received a call from the lovely Saira Essa who asked if I would shoot around 10 episodes for her new show.  I had worked with SABC 3’s Eastern Mosaic before but this was a ‘wow’ moment!

 

I couldn’t believe it….she promised to ring me a few days later and we set up a telephonic appointment…I waited by the phone…paced the garden at Holi Cow killing the lawn and then she rang…dead on time!  It suddenly began to sink in….this was really happening….what was I going to cook, what was I going to wear???

 

It just seemed too good to be true but the shoot was scheduled and we completed 17 food slots!  It was hard work, long hours and most importantly lots of laughs.  It seems that this is what the Mela team is all about.  I have now officially joined the team with Jailoshni Naidoo, Kajal Bagwandeen, Tevin Naidu, Mishal Mookrey, Farrah Mia, Fadeen Mia, and our very own South African ‘Material Girl’, Zakeeya Patel!  

 

So tune in to Mela, the all new Indian experience, starting Sunday, 31 August 2014 at 10h30!  

 

The girls...Yarish, Yudhika,Farrah and Zakeeya...

The girls…Yarish, Yudhika,Farrah and Zakeeya…

 

The boys....Mishal Mookrey, Tevin Naidu and Fadeen Mia

The boys….Mishal Mookrey, Tevin Naidu and Fadeen Mia

Mela team....SABC 2

Mela team….SABC 2

 

This big moment in my career calls for a celebration and Love begins with like….so ‘follow’ me on Twitter: http://www.twitter.com/YudhikaSujanani and leave a tweet about the competition! 

Click ‘Like’ on Facebook: http://www.facebook.com/yudhika.sujanani and post your comment! 

OR log onto www.yudhikayumyum.com and post a comment…share the link, and you could be the winner of one of my kitchen ‘must have’ appliances, A KitchenAid Stand Mixer worth R6990!  

Love begins with 'LIKE' - click like or follow on facebook, twitter or the blog and leave a comment!

Love begins with ‘LIKE’ – click like or follow on facebook, twitter or the blog and leave a comment!

You have till the 1st October 2014 to post your comments and favorite moments in the comments section of this blog, Twitter or Facebook!  Terms and conditions apply.  

Let them eat cake….

Double Choc Marble Cake by Yudhika Sujanani

Double Choc Marble Cake by Yudhika Sujanani

I find it difficult to get my head around Women’s Day or Women’s Month…you see, I do believe that women are just phenomenal all year round! My Women’s Month kickstarted when my friend and colleague, Yogas Nair, was appointed as editor of the ‘Post Newspaper’. She is one of the real go getters I know that has kept climbing life’s mountains. Yogas and I go way back and she gave me my first ‘newspaper break’ by featuring my recipes in the Post many years ago. Looking back, it was one of those big career moments in my career and it gave me the platform to learn so much more. I went on to write for ‘The Star’, ‘Daily News’ and the ‘Sunday Times Extra’. However, all roads do seem to lead back to the Post and I am pleased that my recipes will be featured once again!

To be honest, I had not given much thought to Women’s month….I was still reeling from preparing ‘Burfee Cakes’ at Holi Cow for the Eid celebration but also just keeping up with the cooking classes and catering orders. Speaking of cooking classes, here is the updated schedule:

Cooking Class Update: The Curry Trail – learn how to use your spices to make curries from around Asia….Lamb Vindaloo, Sri Lankan Chicken Curry, Thai Green Prawn, Paneer in Almond Sauce, Rotis and Coconut Creme Brulees. The duration of the class is two hours and is followed by a sit down lunch. Bookings essential.

Date: Saturday, 23rd August 2014
Time: 10 for 10.30am
Cost: R375 per person

Cooking Class Update: Spice Spice Baby…learn how to add spices to your everyday meals to cook up quick and easy fuss free meals. Traditional Lamb Jalfrezie, Creamy Chicken Curry, Mushroom Mattar, Balti Prawn Curry, Samosas and Boozy Cream Cake. The duration of the class is two hours long and is followed by a sit down dinner. Bookings essential.

Date: Wednesday, 27th August 2014
Time: 6 for 6.30pm
Cost: R375 per person

Cooking Class Update: Curry 101 Hands on Class – learn how to use spices to make delicious spicy meals in a flash….Lamb Rogan Josh, Chicken Korma, Coconut Prawn, Mushroom and Chickpea Curry, Rotis and Chocolate Ganache Cake. The duration of the class is two hours and is followed by a delicious lunch. Bookings essential.

Date: Saturday, 30th August 2014
Time: 10 for 10.30am
Cost: R375 per person

Please email us at hetals@iafrica.com to book or call 011 – 4672661 to book your spot. All ingredients are provided.

The Post Women’s Day edition was a special one with a real cause for celebration as Yogas not only took on the role as editor but it marked the first female editor in 60 years! AMC cookware also joined in our celebration by sponsoring a R5000 prize for Women’s month!

Women's Month Prize....30cm Gourmet Roaster from AMC cookware!

Women’s Month Prize….30cm Gourmet Roaster from AMC cookware!

For more details on the competition, don’t forget to get your copy of the Post Newspaper on Wednesdays!

What better way to celebrate Women’s Month than a feature on cakes in the Post Newspaper? Here is one of the recipes featured in the Women’s Day edition….

Double Chocolate Marble Cake

This is a delicious buttery cake with a delicate crumb. It can be frosted but I chose to drizzle milk chocolate over instead for a lighter version.

Ingredients
300g soft butter
250g sugar
Pinch of salt
6 eggs
150ml milk, room temperature
280g self-raising flour
5ml baking powder
5ml vanilla essence
100g Lindt dark chocolate, chopped
20g cocoa powder

For the Chocolate Drizzle
100g milk chocolate, chopped
25g butter
60ml milk

Grease a 22 – 25cm bundt tin with butter and then dust the tin with flour. Shake off the excess flour.
Pre-heat the oven to 170°C.
Cream the butter and sugar with an electric beater until very light in colour.
Add the salt and add the eggs one at a time, beat well after each addition.
Pour the milk into the creamed mixture – the mixture may look curdled but will come together at the next stage.
Divide the flour into two bowls. Add the chocolate chips to one bowl and the cocoa powder to the other. Divide the baking powder between the two bowls.
Divide the creamed mixture into the two bowls with flour and mix well to ensure the ingredients are well combined and form a soft thick batter.
Spoon the chocolate mixture into the bundt tin and use a spoon to creating a trough for the chocolate chip mixture. Scoop the second batch of batter into the tin.
Use the back of the spoon to smooth the top.
Bake the cake for 45 – 50 minutes depending on the size of the tin. A skewer should come out clean when the cake is tested.
Leave to cool in the tin for 15 – 20 minutes and then turn out onto cake platter.
To make the chocolate drizzle:
Heat the milk and butter. Add the chopped milk chocolate and then stir until smooth. If the mixture appears lumpy, heat the chocolate for 10 second intervals in the microwave, stirring well after each time.
Spoon the melted chocolate over the cake, letting some of the drizzle run down the sides of the cake.

Choux Trouble – Fig and Mascarpone Puffs

Fig and Mascarpone Choux Puffs by Yudhika Sujanani

Fig and Mascarpone Choux Puffs by Yudhika Sujanani

The first time I made choux puffs was when I was about 16 years old. My mom was a huge fan of the Food and Home magazine and there was a feature on choux pastries which I found intriguing. I marched myself to the kitchen with my mother egging me on to make up a batch and they turned out perfect.

This started a craze and the Saturday arvie Swiss Roll was replaced by Profiteroles or Eclairs. The pastry was filled with scoops of fresh cream and then drizzled with chocolate. For some reason, I can’t even remember why, we just stopped making them. I have been working on some recipes for Eid, and remember that these puffs are a Persian favourite. They are called Nan Khameii.

I created these with a fig and mascarpone cream – ordinary whipped cream tends to flop after a bit and makes these pastries go soggy. The thicker the cream, the better the puff. I have tried these with chopped dried figs in the cream but much prefer a swirl of good red fig jam instead.

Fig and Mascarpone Puffs – Nan Khameii

Ingredients

For the choux pastry:
250ml cold water
125g butter, cubed
140g cake flour
Pinch of salt
4 large eggs

In a thick bottomed pan, bring the water and butter on a medium heat until the butter melts.
Add the flour and salt, then stir until the mixture forms a ball and leaves the sides of the pan.
Remove from the heat, and leave to cool until slightly warm.

Cooking up the flour butter and water in an AMC pot!

Cooking up the flour butter and water in an AMC pot!

Pre-heat oven to 200 degrees celsius.
Beat the eggs into the mixture, one at a time, beating well after each addition.
Pipe the mixture onto a greased baking tray leaving enough room in between them.

Piped choux pastry on a baking sheet

Piped choux pastry on a baking sheet

Bake for 10 minutes then reduce the temperature to 180 degrees celsius and bake for 20 minutes.
Switch off the oven and leave to cool in the oven.

Pretty and puffed!

Pretty and puffed!

For the filling

2 x tubs Mascarpone Cream
2ml vanilla paste or essence
120ml icing sugar
50ml red fig jam

70g white chocolate, melted

Place the cream and vanilla into a mixing bowl, then whisk while gradually adding the icing sugar.
Continue whisking the cream until stiff.
Stir the fig jam into the cream.
Slice through the puff and fill with cream.
Drizzle white chocolate over the puff to garnish.