Month: September 2014

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, https://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.