Diwali on a plate….

With Diwali just around the corner, I spend a fair bit of time trying to decide what to prepare and which recipes to share on the blog…after many years of feeling sad around festive occasions, my daughter…the lovely Tanvi, was born on this auspicious day…so it become a tradition to celebrate her birthday on Diwali and it’s never without a feast!

I have been looking back at pics and recipes that I prepared recently and stumbled upon this set from the Garden and Home magazine. I meant to blog it ages ago…and almost forgot…I solemnly swear to blog more often. Lyn Woodward from G and H did an entertainment feature at my home earlier this year. I had just arrived back from Thailand and Vietnam – and went straight into this shoot. Looking at the pictures, I realized that Diwali and Christmas are celebrated a few times a year in my home.

Sometimes things just don’t work out the way you plan…what was supposed to be lunch in the under our beautiful willow tree, turned out to be a muddy garden slush puppy…it rained and rained….on the up side…it was perfect curry weather. I tossed out my summery frock and hauled out a ‘Maggie Thatcher’ sort of dress…gotta love that Pringle store in Sandton City!

On the guest list…we had our fabulous neighbors, Neil and Natalie Andrews, and one of my old-time friends…aka the 702 traffic man…the one and only Aki Anastasiou! Never a dull moment with these three around….fabulous company and boy, and enthusiastic about food…definitely my kind of people! By this I mean…not the salad and low-fat dressing sort! Throw in Lyn Woodward…and its the perfect recipe for a bit of lunch time trouble!

The Crew…

The Cook - Yudhika Sujanani

The Cook – Yudhika Sujanani

The Rob....

The Rob….

Natalie Andrews

Natalie Andrews

_RPP6711

Aki Anastasiou and Natalie Andrews...

Aki Anastasiou and Natalie Andrews…

Lyn Woodward....and the Diwali princess, Tanvi Sujanani

Lyn Woodward….and the Diwali princess, Tanvi Sujanani

A sit down meal is becoming quite rare since most people opt to entertain at restaurants. I am a bit old fashioned about this and prefer a home cooked meal…bangers to breyani….anything will do. And planning the table design can be so much fun! I get my kids to help out with this and they are fast becoming little experts.
_RPP6545

Kids adding a few special touches to the table...

Kids adding a few special touches to the table…

Menus are somewhat challenging for me…I have a rule…I serve only what I love! A good hot snack gets the party off to a good start. And, once the snacky bits are served, you can take a deep breath…and relax.

My favourite dish of the day was the Masala Lamb which I served with Aloo Parathas, Pomegranate Raita and Mint and Coriander Chutney! Click on this link for the Aloo Paratha recipe: https://yudhikayumyum.com/2013/10/27/sunday-breakfast-blues/

I use my very own Curry Me Home range of spices…email me at hetals@iafrica.com for the mail order details or click here to find your nearest Spar outlet: https://yudhikayumyum.com/my-spar-stockists/

Here is another recipes that will spice up your Diwali entertaining…

Yudhika's Masala Lamb

Yudhika’s Masala Lamb

Masala Lamb

Serves 4 – 6

1.2kg lamb knuckles
62.5ml sunflower oil
2 onions, finely chopped
7,5ml coarse salt
15ml crushed ginger
15ml crushed garlic
30ml Curry Me Home Red Chilli Powder
10ml Curry Me Home Ground Coriander
5ml Curry Me Home Ground Cumin
5ml Curry Me Home Garam Masala
2,5ml Tumeric
1 x 400g tin chopped tomatoes
15ml Curry Me Home Magic Masala
30g fresh coriander, chopped

Here’s how I do it:

Heat the sunflower oil on medium in a large AMC pot.

Add the onion and salt. Then sauté until the onions are golden brown.

Add ginger and garlic paste and stir before add the red chilli powder.

Place the lamb in the spice paste and stir well to coat the knuckles.

Remove from heat if necessary while you do this.

Stir the meat ensuring that the spices and lamb do not stick or burn.

When the mixture does begin to stick, add boiling water and leave to simmer for about 30 – 45 minutes.

Sprinkle the ground coriander, cumin, garam masala and turmeric over the lamb knuckles.

Stir well and leave to simmer until the lamb is tender.

Add the chopped tomato and simmer until they soften and form a thick sauce.

Sprinkle the magic masala over the lamb and simmer for a minute.

Adjust the seasoning and garnish with fresh coriander.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s