Hi yudhika, just made your almond and elachi biscuts, really melt in your mouth. i definitly will make them again buy i would like to omit the elachi and add almond essence and nibbed almonds to the mixture. I am sure it will be yummy. Thanks for a simple and easy recipe.
Hi Yudhika,
I tried your scone recipe………. wow!!!!!! Really the best scones ever.
I make them weekly and my family loves them
Also tried your Eggless Chocolate Brownies……..and again…….. the best ever…..I dont enjoy chocolate….but these brownies has just the right amount of chocolate and is divine with Whipped Fresh Cream
I have made copies of your recipes and fwdd them to my daughter and sister….. and they also love these goodies
thanks for a wonderful show with fab, easy recipes
Regards
Faeeza
Please email me your veg pilau recipe that was published in Garden and home mag – july 2013 edition. I lost my copy on a bus before I tried out the recipe.
Please email to me if you can or tell me where to find it online
45ml Spar sunflower oil
1 onion, finely chopped
1 cinnamon stick
1 bay leaf
5ml cumin seeds
15ml crushed garlic
15ml red chilli powder
2 tomatoes, skinned and chopped
5ml ground cumin
5ml ground coriander
5ml garam masala
2ml turmeric
Salt to season
250ml frozen peas
1 x 400g tinned lentils, drained
60ml fresh cream
1000ml cooked Spar basmati rice
50ml butter
5ml egg yellow food colouring
125ml boiling water
Coriander to garnish
Here’s how:
Heat oil in a pot and add the cinnamon stick and bay leaf.
When the spices are fragrant, add the cumin seeds and saute until they begin to splutter.
Add the onion and salt.
Saute the onion until golden brown.
Add the crushed garlic and saute until fragrant.
Add the red chilli powder and stir for a few seconds before adding the chopped tomatoes.
Add the ground cumin, coriander, garam masala and turmeric.
Stir in the peas and saute and mix gently.
Pour the fresh cream over and sprinkle half the lentils over the peas.
Layer the basmati rice over the lentils and then sprinkle the remaining lentils over.
Slice the butter into little blocks and place over the rice.
Drizzle the egg yellow over the rice and pour the boiling water over.
Cover with a tight fitting lid and lower the heat.
Steam on the lowest heat setting until the rice has heated through and the excess moisture has evaporated.
Garnish with fresh coriander.
Yudhika’s tips:
Add par cooked carrots and potatoes to this recipe.
Low fat yoghurt can be used instead of fresh cream.
Cold rice works best to prevent the pilau from becoming sticky.
Hi, I just read your Custard Cream Cake Recipe…… I have to try this out, however, the flour quantity is 20gr……is that correct or a typo….. should it be 120gr flour
Thank you…..good to know that you take the time to read and reply… “the personal touch”
……really appreciated….. thanks for the Eid recipes on the weekend show….will try the PARDA BERYANI……. Im very intrigued with this recipe
take care
Fae
Hi Yudhika, i love your recipes. Where can i purchase your magic masala in Durban.I’m having guest over(6) , please help me to put something together.Starter , main meal and dessert.Simple and indian.God bless.
yudhikayumyum 
im looking for,african french fusion recepies,i googled,but not happy.
Love your recepies. Gonna try Jackie Jalebi 🙂
Hi yudhika, just made your almond and elachi biscuts, really melt in your mouth. i definitly will make them again buy i would like to omit the elachi and add almond essence and nibbed almonds to the mixture. I am sure it will be yummy. Thanks for a simple and easy recipe.
Hello Malini….Great to hear from you….I am delighted that you are putting your own twist on this recipe…post pics and feedback soon! X
Hi Yudhika – any venison suggestions- its a healthy and tasty meat and takes flavor well? Congrats on your new TV show – dam do you never age?
Hi please advise where I could go to download your reciepes. Thanks
Hi there, Pam
You can get the recipes on the Sugar ‘n Spice recipe tab on the blog or on saffron tv’s website. X
Looking for recipe for choc cake demonstrated on saffron on 13 April 2013
Hi there – I will post the link now…
Hi looking for few simple Savoury ideas with chicken. Thanks a mil
Hi Yudhika,
I tried your scone recipe………. wow!!!!!! Really the best scones ever.
I make them weekly and my family loves them
Also tried your Eggless Chocolate Brownies……..and again…….. the best ever…..I dont enjoy chocolate….but these brownies has just the right amount of chocolate and is divine with Whipped Fresh Cream
I have made copies of your recipes and fwdd them to my daughter and sister….. and they also love these goodies
thanks for a wonderful show with fab, easy recipes
Regards
Faeeza
Hi I’m looking for the recipe that yudhika cooked ,its a veg dish with d rice , paneer , aspargus etc… With d raita with pomegrante and cucumber
Hi Yuvikha
Please email me your veg pilau recipe that was published in Garden and home mag – july 2013 edition. I lost my copy on a bus before I tried out the recipe.
Please email to me if you can or tell me where to find it online
Hi there…Here is the recipe…
Veggie Pilau
Serves 4 – 6
Ingredients:
45ml Spar sunflower oil
1 onion, finely chopped
1 cinnamon stick
1 bay leaf
5ml cumin seeds
15ml crushed garlic
15ml red chilli powder
2 tomatoes, skinned and chopped
5ml ground cumin
5ml ground coriander
5ml garam masala
2ml turmeric
Salt to season
250ml frozen peas
1 x 400g tinned lentils, drained
60ml fresh cream
1000ml cooked Spar basmati rice
50ml butter
5ml egg yellow food colouring
125ml boiling water
Coriander to garnish
Here’s how:
Heat oil in a pot and add the cinnamon stick and bay leaf.
When the spices are fragrant, add the cumin seeds and saute until they begin to splutter.
Add the onion and salt.
Saute the onion until golden brown.
Add the crushed garlic and saute until fragrant.
Add the red chilli powder and stir for a few seconds before adding the chopped tomatoes.
Add the ground cumin, coriander, garam masala and turmeric.
Stir in the peas and saute and mix gently.
Pour the fresh cream over and sprinkle half the lentils over the peas.
Layer the basmati rice over the lentils and then sprinkle the remaining lentils over.
Slice the butter into little blocks and place over the rice.
Drizzle the egg yellow over the rice and pour the boiling water over.
Cover with a tight fitting lid and lower the heat.
Steam on the lowest heat setting until the rice has heated through and the excess moisture has evaporated.
Garnish with fresh coriander.
Yudhika’s tips:
Add par cooked carrots and potatoes to this recipe.
Low fat yoghurt can be used instead of fresh cream.
Cold rice works best to prevent the pilau from becoming sticky.
Hi, I just read your Custard Cream Cake Recipe…… I have to try this out, however, the flour quantity is 20gr……is that correct or a typo….. should it be 120gr flour
It is 20g!!! Its a superlight cake, Faeeza!
Thank you…..good to know that you take the time to read and reply… “the personal touch”
……really appreciated….. thanks for the Eid recipes on the weekend show….will try the PARDA BERYANI……. Im very intrigued with this recipe
take care
Fae
Hi Yudhika, i love your recipes. Where can i purchase your magic masala in Durban.I’m having guest over(6) , please help me to put something together.Starter , main meal and dessert.Simple and indian.God bless.
Hi Cookie, We mail order spices to Durban. Please take a look through the blog and let me know which recipes appeal to you…happy to help!
Hi Yudhika,thanks for your reply.Please send me your scone recipe and what can i use instead of your magic masala.God bless.
Hi there…use an aromatic garam masala instead. Happy cooking