Giveaways

Masala Chicken Casserole….

Yudhika's Masala Chicken Casserole....

Yudhika’s Masala Chicken Casserole….

Did somebody press the freeze button? I spent a few days in Cape Town and it seemed like the weather gods have been creating havoc….snow, rain and the worst part…the wind. The weather was awful but I still love Cape Town…and not even the weather could dampen my spirits. My colleague and GIBS Goldman Sachs graduate, Dudu Mofokeng and I were asked to join the UN Women and Facebook as panelists on the ‘Boost Your Business’ workshop! I was and am truly humbled to be a part of this initiative and will be posting more information about it in my next blogs.

Competition time...The AMC 30cm Skillet worth R3200

Competition time…The AMC 30cm Skillet worth R3200

There is some other news too…today we announce the winner of the fabulous AMC skillet…just another way that AMC Cookware and I share our happiness and love for food! The prize is worth R3200 and will be a beautiful addition to an existing set of pots or as the first one in your AMC collection….and the winner is…..ta daaaaa….YAAVNA MOODLEY! Congratulations, Yaavna…we will be in touch to arrange the delivery! I would like to thank all of you who entered the competition and follow the blog…stay tuned for the next competition!

With the weather being this awful, I thought I should also share a recipe that is slightly different to our usual curries….stock cubes and tinned tomatoes are not standard ingredients in the Indian pantry but have become part of my kitchen must-haves. I suggest serving this casserole with mashed potatoes and bread too. The bread is great for mopping up the spicy sauce.

Happy cooking, everyone….stay warm and hearty!

Masala Chicken Casserole

1,4kg chicken portions, thighs and drumsticks
15ml sunflower oil

30ml sunflower oil
1large onion, thinly sliced
4 green chillies, sliced
10ml cumin seeds
20ml coriander seeds
4 cardamom pods
10ml black pepper
25ml crushed ginger and garlic
20ml red chilli powder
2ml turmeric
1 x 400g tin chopped tomatoes
200ml boiled water
1 stock cube
Salt, to season
50ml full fat yoghurt, optional
Fresh coriander, to garnish

Here’s how

Heat a 28cm AMC Chef’s Pan and pour in the sunflower oil.
Seal the chicken skin side down in batches until deep golden in colour.
Remove the chicken from the pan and leave aside.

Heat the sunflower oil in a 30cm AMC Gourmet Pan.
Saute the sliced onion until pale golden in colour.
While the onion is cooking, place the cumin, coriander, cardamom and black pepper in a mortar.
Ensure the cardamom is finely pounded and leave aside.
Once the onions are golden, add the green chillies.
Stir the ginger and garlic into the onions and fry for a few seconds.
Add the red chilli powder and turmeric, mix to heat the spices for a few seconds.
Place the sealed chicken into the pan and stir to coat in the red chilli.
Add the pounded spices and stir well, taking care not to burn them.
Add the chopped tinned tomatoes and boiled water.
Crumble the stock cube into the pan and season very lightly with salt.
Simmer on a low heat until the chicken is tender.
Dilute the yoghurt in 30ml cold water and add to the chicken.
Once the sauce thickens and coats the chicken pieces, garnish with fresh coriander.

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Burfee Bliss…an eggless cupcake!

Yudhika's Eggless Burfee Cupcakes...

Yudhika’s Eggless Burfee Cupcakes…

No matter how much time you spend in a kitchen, there are always some things that are not your forte. For me eggless baking has never come easy…perhaps my attempts are sabotaged by some of my first attempts which were always disastrous. From cakes that looked like rubber to cupcakes that felt like tennis balls…my earlier attempts made me cringe with embarrassment. Thankfully, much to the encouragement and constant requests from my readers and Facebook family, I come up with a cracker every now and then…don’t get me wrong, there are more disasters than victories.

When it comes to eggless cakes and bakes, I often find beautifully decorated cakes that can set you up for disappointment. One bite and the cake is either too dry, heavy and the bicarby bitterness overwhelming. I have been playing with a recipe for an eggless cupcake for a while and why not make a celebration cupcake? Last week, I did a feature in the Post Newspaper and featured my Eggless Burfee Cupcake creation. The recipe has been tested for a while and each time I made a batch, I thought of ways to improve the texture and flavour. Taking inspiration from an Indian speciality fudge, I added Klim and dessert cream to the recipe…it was one of those recipes that go something like this….a few tablespoons of that, let’s add a little cream, stir and check consistency, then a few pinches of cardamom….lick the spoon and, ‘Aha, it needs more sugar!’ For a quick and easy flop proof burfee recipe, click here, https://yudhikayumyum.com/2013/10/31/idiot-proof-burfee/ and check out my latest competition to win a 30cm skillet valued at R3200 from AMC Cookware here, https://yudhikayumyum.com/2015/05/04/cookware-for-queens-and-a-few-kings-too-the-amc-cookware-competition/

The baked burfee cupcakes...a little scone like on the surface!

The baked burfee cupcakes…a little scone like on the surface!

I develop recipes over the weekend and get my kids to take notes on my ramblings and document the recipe changes. I took a peek at these cupcakes while they were in the oven. They looked like scones and my heart sank momentarily. It’s a case of not judging a book by it’s cover…the scone like appearance masked the deliciously light, moist cakes. I topped them with a generous slathering of cream cheese frosting but you could use butter cream or whipped cream if you prefer.

Eggless Burfee Cupcakes....deliciously light and moreish!

Eggless Burfee Cupcakes….deliciously light and moreish!

Eggless Burfee Cupcakes

Makes 18

125g soft butter

125g sugar

100g Klim milk powder

100ml dessert cream

200ml full cream milk

5ml vanilla essence

210g cake flour

7,5ml baking powder

5ml bicarbonate of soda

Pinch of salt

2,5ml ground cardamom

Here’s how:

Pre-heat the oven to 160°C.

In a free standing mixer or with a hand held beater, ream the butter until light in colour.

Add the sugar gradually and continue creaming until fluffly.

Stir the mix powder into the mixture and continue creaming

Gradually add the dessert cream.

Combine the full cream milk and vanilla essence.

Sift the dry ingredients.

Add half the sifted flour to the mixing bowl and beat until smooth.

Add half the milk and mix well, followed by the remaining flour.

Pour the remaining milk and beat until smooth.

Divide the mixture into a cupcake pan, lined with paper cases.

Bake for 22 – 25 minutes or until a skewer comes out clean when the cakes are tested.

Remove the cakes from the tin immediately and leave to cool on a wire rack.

Cream cheese frosting


120g soft butter


375ml icing sugar


230g plain cream cheese 


5ml Vanilla paste or extract

Tinted almonds, to decorate

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.

Once the cupcakes have cooled, frost them using a spatula and decorate with tinted almonds.

The Crumpet Controversy…

The Crumpet Controversy by Yudhika Sujanani

The Crumpet Controversy by Yudhika Sujanani

With Mother’s Day just a few days away, it got me thinking about delicious recipes that my mom and gran would prepare! My gran always made fabulous crumpets and they are so good that she has to make them everyday when she comes to visit. I did watch her a few times and with most experienced Indian ladies, they cook and bake without measurements and my Nan is no different. They make everything look so easy and effortless. And it’s because they make it look so easy, that I did try to whip up a batch as an after school treat. Most of them were welded to the pan and scraping them off just led to lots of burning and trauma! The ones that did make it were hard and rubbery! I just had to pay more attention to Nan to get these right!

I use an AMC Chef’s Pan to cook these and grease it lightly with a mist of non-stick spray. Once the batter is in you could add a little melted butter to the pan but the spray on its own worked well enough. You can also use a AMC Cookware Skillet for this…and luckily enough, it’s the prize AMC are giving away…click here for more details on how to enter, https://yudhikayumyum.com/2015/05/04/cookware-for-queens-and-a-few-kings-too-the-amc-cookware-competition/

I posted a pic of the crumpets on Facebook. My English Champagne drinking friend, Carole Tate, declared that it wasn’t a crumpet after all! I was completely confused and decided to do a little investigating. English crumpets are different to Scottish ones, and there is much confusion over flapjacks, English muffins and Crumpets.

So let’s settle on calling these South African Crumpets which, by the way, are much like American flapjacks. They can be served dusted with cinnamon sugar, drizzled with syrup, and served in a stack topped with crispy bacon. Crumpets can also be served plain and smeared with a heavy dose of butter! It’s all good…it’s all delicious! These are easy enough for kids to make on Mother’s Day and here are a few other recipe ideas from my previous blog posts…For a meringue frosted cake and delicious scones click here – https://yudhikayumyum.com/2012/05/09/mothers-day-blues/

For those of you who are die hard English crumpet fans, apologies for calling this a crumpet. It’s what I have know it as my entire life. Let’s put the controversy aside, and bang out a batch…they are delicious by any name!

Since blogging is still ‘quite new’, I would love to hear from you so leave a message in the comments section when you drop by! And if you love the recipe, feel free to share it!

The crumpet stack - perfect for Mother's Day

The crumpet stack – perfect for Mother’s Day

Crumpets

Makes 24

Ingredients

500ml self raising flour
10ml baking powder
Pinch of salt
75ml sugar
250ml milk
250ml cold water
2 eggs
60ml melted butter

Cinnamon sugar, to dust
Butter and golden syrup, to serve

Here’s how:

Sift the flour, baking powder and salt into a mixing bowl.
Add the sugar.
Lightly whisk the milk, water and eggs to combine.
Make a well in the centre of the dry ingredients.
Whisk the mixture until smooth, then pour in the butter.
Whisk once again to incorporate.
Cover the mixing bowl with plastic wrap and leave the batter to rest for an hour.
Heat an AMC 28cm Chef’s Pan and grease with non stick spray.
Cook spoonfuls of the batter in the pan – I use an egg ring to keep them even in size.
When the crumpets bubble on the surface and are golden brown, turn then over and cook on the opposite side.
Grease the pan again with non-stick spray and repeat.
Sprinkle with cinnamon sugar.
Serve with butter and golden syrup.

Cookware for Queens….and a few Kings too! The AMC Cookware Competition!

Competition time...The AMC 30cm Skillet worth R3200

Competition time…The AMC 30cm Skillet worth R3200

AMC Cookware and I have teamed up several times to work on some amazing projects…from TV shows to the Post Newspaper recipe column…we keep things cooking! And I sometimes share the experiences and want you to experience that too!

Drum roll please….we haven’t run a competition on the blog for a while so here is your chance to enter! AMC Cookware are giving away a 30cm Skillet and recipe book worth R3200! The pan is perfect for making crumpets, grilling chicken, chops and steaks and also for making roti!

All you have to do is share the link to the blog on facebook or twitter, click follow, and leave a comment with #yudhikayumyum #amcforlife We love hearing your feedback – feel free to comment on the recipes featured, share your memories and tell us your AMC story! We all want to be winners but try not to leave a comment saying, ‘I want to win the AMC prize’ You can leave your feedback in the comments section on this post or any of the recipe posts as long as you remember to hashtag us.

AMC for life!

AMC for life!

AMC has been a household name for decades. For more information on AMC Cookware and the amazing specials they have on offer, visit their website http://www.amcsa.co.za

The AMC Classic Cookbook!

The AMC Classic Cookbook!

So a few rules:

You can enter as many times as you like – all names will be put forward in a lucky draw.
You must be a follower of the blog to be eligible – to subscribe, please scroll down to the very bottom of the page and click on the ‘follow’ button!
Rude and abusive comments will not be entered into the draw.
Competition closes 3 June 2015 and the winner will be announced on the 4 June 2015.
Please do not ask people to vote for your comment – it’s a lucky draw.

South African entries only.