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The bold and the breyani….Coming up on Mela!

Parda Veg Breyani baked in AMC Gourmet Cookware by Yudhika Sujanani

Parda Veg Breyani baked in AMC Gourmet Cookware by Yudhika Sujanani

The breyani police will be out in full force on Diwali.  The breyani police could be anyone…difficult kids to your dragon in-laws or especially a battle-axe mother in law…for some homes there will be a vegetarian breyani but I am sure that by now you know that I will be enjoying a non vegetarian feast!  My mother in law doesn’t visit or eat curry!  I am not sure if this is a good thing….perhaps it is just one of ‘those things’!

 

I do enjoy a spicy vegetarian breyani served almost ‘drowning’ in delicious yellow dhal!  A bit of grated carrot with finely sliced red onions and maybe 2 pickled chillies would make it a memorable meal.  Oh, and soji as dessert – what could be more traditional or delicious!  For the soji recipe, click here… https://yudhikayumyum.com/2013/10/30/soji-i-remember-i-remember/

 

If you are looking for a festive lamb breyani, try out this recipe from my show, Feast of Eid on Saffron/Home Channel last year, https://yudhikayumyum.com/2013/07/26/ready-set-spice-feast-of-eid/ and if you’re feeling a little nervous, take a look at the video clip before getting started here, https://www.youtube.com/watch?v=PXuhIfzGiR0…leave a comment….It would be great to hear from you!

Yudhika on the Mela set preparing the parda veg breyani

Yudhika on the Mela set preparing the parda veg breyani

 

Back to the veggie breyani….this week on Mela, I will be featuring a Parda Veg Breyani…this breyani is also called ‘Dum Breyani’ which means its cooked in a pot sealed with dough so that all the flavours are ‘trapped’.  I always post Mela recipes on Sunday, but since SABC 2 are running a week behind schedule, I wouldn’t want to miss the opportunity to share this amazing recipe with you right now!

 

It makes a change from the stove top breyani….for this recipe….get your AMC pot and mojo on!  Haul out an AMC gourmet roaster….it goes from hob to oven to table…really, who needs extra washing up on Diwali!  If you are hankering after an AMC gourmet pan, click here to enter the competition on my blog, https://yudhikayumyum.com/competition/amc-giveaway/.  AMC cookware are also giving away one of their awesome pans on Mela’s twitter page so do take a look!

 

Potatoes make a breyani so get down to your local veg store and ask for ‘Up to Date’ potatoes….no kidding ….it’s really called Up to Date!  These potatoes are often the most expensive and are almost a floury variety that soak up the delicious flavours.  Soft mushy potatoes are a must!  Waxy potatoes won’t do for this recipe or any breyani recipe!

 

 

The Feast...a bold and breyani special by Yudhika

The Feast…a bold and breyani special by Yudhika

Vegetable Breyani

 

Serves 4

 

Ingredients

4 medium potatoes, sliced into rounds and par cooked

3 carrots, sliced

250g green beans

250ml frozen peas

1 x 400g tin chickpeas, drained

45ml sunflower oil

1 cinnamon stick

1 bay leaf

5ml cumin seeds

1 onion, finely chopped

7,5ml salt

15ml crushed ginger and garlic

15ml red chilli powder

10ml ground coriander

5ml ground cumin

5ml garam masala

2ml turmeric

60ml fresh cream

4 level cups par cooked basmati rice

250ml cooked brown lentils

30ml butter

Egg yellow food colouring , to tint rice

125ml crispy fried brown onion

250ml boiling water

Coriander and curry leaves, to garnish

 

For the dough:

200g cake flour

50g butter

5ml sugar

75ml cold water

 

Here’s how:

Heat the sunflower oil in a AMC gourmet pot (with metal handles), add the cinnamon stick and bay leaf. Fry until the spices turn a shade darker, then add the cumin seeds. Once the seeds begin to splutter, stir the chopped onion into the oil and add salt.

Saute until the onion is light golden brown then add the ginger and garlic.

Add the red chilli powder and stir for a few seconds. Add the veggies, the remaining spices, and fresh cream. Stir well to coat the veggies in the creamy spice marinade.

Layer half the brown lentils over the veggies, top with the par cooked rice, then scatter the remaining lentils on top of the rice. Slice the butter into little blocks and place them on top of the rice.

Sprinkle the brown onion slices over the rice and the drizzle in the food colouring.

Pour the water over the rice and set aside.

 

Rub the butter into the flour until the mixture resembles crumbs. Add the sugar and water. Use a mixer with a dough hook attachment and work the dough until smooth – I used the KitchenAid Mixer for this!

Roll the dough into a round large enough to cover the pot. Dab the edges of the round with water. Place the round over the pot and press the moistened edges firmly over the sides.

Brush the dough with milk. Place the breyani in a preheated oven at 180°C and bake for 45 -60 minutes. The pastry should be golden brown and should sound hollow when tapped.

Use a bread knife and cut through the dough to let out the steam – the steam can leave you with a nasty burn so take care when you are removing the dough.

Gently toss the breyani and garnish with fresh coriander and curry leaves.

 

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Mela’s Diwali Episode…..

 

Behind the scenes....Yudhika Sujanani on Mela SABC 2

Behind the scenes….Yudhika Sujanani on Mela SABC 2

Eggless baking can be quite stressful…some of my attempts have led to my worst cooking disasters…so embarrassing that I could not bear to share the pics…red velvet cakes that look like melted plastic, cakes that look like biscuits and horrid tasting ‘bicarby’ ones too.

This recipe is one of my best…..quick, easy and simple to prepare…it will have you baking like a star!

I added this recipe to my Diwali episode on Mela….play around with it….spice it up with cinnamon or nutmeg…or add a little leftover burfee crumbs to zhoosh it up!

 

Just a thought….I do get quite a few questions about my big red dot….well, I just got tired of those fancy ones and thought I would go back to the dots or ‘botus’ that my gran used to wear…I love them and yes, they are traditional and some say ‘old fashioned’!  Some say it is a brave choice of dot…well, I like them and will keep wearing them!

 

Mela lights up my Sunday….don’t forget to tune in next week and in the meanwhile enter the KitchenAid competition here….https://yudhikayumyum.com/competition/blog-party-kitchenaid-giveaway/ to win a KitchenAid stand mixer worth R6990 and then click here if you love love love AMC cookware as much as I do to win a 24cm Gourmet roaster worth over R3000, https://yudhikayumyum.com/competition/amc-giveaway/…..

 

While we were working on the chana magaj shoot, our pan with the cooked chickpea flour vanished…turns out the lovely Mark Corlett left the pan in the prep kitchen and the cleaner ‘chucked’ out the mixture…so it was back to square one for us on the prep….it was quite a giggle!  There are always fun times with the Mela team….if you missed the Diwali episode, click here….https://yudhikayumyum.com/sabc-2s-mela-videos/mela-diwali-chana-magaj-and-eggless-cake/ – as you can see from my little clips…I love AMC cookware and for a recipe like magaj a good pot is a must!

 

 

For the Chana Magaj recipe, click here… https://yudhikayumyum.com/2013/11/01/pecan-chana-magaj/

 

 

 

The Eggless Coconut Cake....by Yudhika

 

Eggless Coconut Cake

Ingredients

125g butter, at room temperature…please!

125g sugar

Zest of 1 lemon

125ml desiccated coconut

60ml Double Thick Greek Yoghurt

250ml full cream milk, at room temperature

375ml cake flour

10ml baking powder

5ml bicarbonate of soda

5ml vanilla paste

For the Lemon Frosting:

125g butter – at room temperature

375ml icing Sugar

45ml fresh cream

30ml fresh lemon juice

Strawberry jam, to sandwich cakes

Strawberries, to garnish

 

Some KitchenAid love....with Yudhika Sujanani

 

Here’s how:

Pre-heat the oven to 160 degrees celsius.

Grease and line a 2 x tins with paper cases.
Cream the butter and sugar until light and fluffy.

Scrape down the bowl often and then add the lemon zest.

Add the coconut and beat for a few seconds.

Combine the yoghurt, full cream milk and vanilla paste in a jug.

Sift the dry ingredients and add them to the creamed butter.

Pour in half the milk and yoghurt and beat on low, gradually adding the remaining liquid.

Scrape down the bowl with a rubber spatula and continue beating until the ingredients are well combined.

Divide the batter into the 2 prepared tins.

Bake for 20 minutes or until a toothpick comes out clean when the cakes are tested.

Leave to cool slightly before placing the cakes on a wire rack.

Prepare the frosting:

Cream the butter and add the icing sugar gradually.

When the butter is very light in colour, add the fresh cream.

Continue beating for a few seconds, then add the fresh lemon juice.

Beat until the frosting is fluffy.

Sandwich the cakes with jam and then frost the top and sides using a palette knife.

Garnish with strawberries and coconut shaving

Mela’s Raan and Naan…

Yudhika Sujanani...shooting the Raan episode on SABC 2's Mela...

Yudhika Sujanani…shooting the Raan episode on SABC 2’s Mela…

Mela has a way of getting under my skin….I think, dream and eat Mela! I am always thinking up recipes and ideas to share with the Mela viewers and believe me that can change your day hugely! I observe things in slow motion…cook slower and think harder about sharing everything I know about food. Sundays are not the same….Mela and my co-presenters really do spice up my day!

Eid was celebrated last weekend, but the Raan can be prepared for any feast or celebration. I am such a lamb fan…any day would be great! About naan bread….this is the Durban Naan bread….we used to get our weekly dose from Crescent bakery and it was still warm when we got home…the lamb curry or chops chutney would be just about ready…then it was time to tuck in! The French have brioche….and in Durban, we had our local Naan bread! This bread is soft and fragrant….the melted butter drizzled over softens the bread and adds a buttery decadence that is irresistible!

The lamb is marinated overnight…don’t cheat on this step! Sometimes, things just take time…and this recipe really does need some time….think SLOW! If you missed this weeks episode click here, https://yudhikayumyum.com/sabc-2s-mela-videos/mela-raan-and-naan/ and to enter my latest competition with AMC cookware, click here to find out how you can win an AMC gourmet roaster…https://yudhikayumyum.com/competition/amc-giveaway/ Do leave a comment….I would love to hear from you…tell me about your naan memories!

The Eid ul Adha feast by Yudhika Sujanani

The Eid ul Adha feast by Yudhika Sujanani

Slow Cooked Raan, Naan and Raita

Ingredients
1,5kg leg of lamb
Salt to season
10ml black pepper
45ml red chilli powder
45ml garam masala
60ml Magic Masala
50ml lemon juice
75ml crushed ginger
75ml crushed garlic
125ml full cream yoghurt
125ml fresh cream

Wash the leg of lamb under cold running water.
Pat dry with absorbent paper towel and place on a roasting pan.
Season the lamb with salt.
Make a marinade with the remaining ingredients and smear this over the lamb.
Leave to marinate for a few hours or preferably overnight.
Preheat an oven to 140 degrees Celsius, roast the lamb 140 degrees Celsius.
Roast the lamb for 5 hours or until the lamb is meltingly tender.
If you are short on time…preheat the oven to 200 degrees celsius and cook the lamb for 20 minutes. Reduce the oven temperature to 150 degrees and roast for 2 – 2,5 hours or until the meat is tender – the lamb would have a different texture due to the oven temperature.
Increase the oven temperature to 190 degrees celsius and roast for another 20 -25 minutes.

Home made Naan by Yudhika Sujanani

Home made Naan by Yudhika Sujanani

Naan

Makes 4 rounds

Ingredients
1250ml cake flour
10ml salt
40ml sugar
150ml milk powder
10g dried yeast
75g melted butter
1 x 400g tin evaporated milk
250ml warm water
10ml fennel seeds
Poppy seeds
60ml melted butter, for brushing naan breads

Combine the cake flour, salt, sugar, milk powder and dried yeast in a mixing bowl of a free-standing mixer.
Add the melted butter, evaporated milk, warm water and fennel seeds.
Mix the dough with the hook attachment until smooth.
Place the dough in a large bowl that has been greased with non stick spray.
Cover the dough with plastic wrap and leave in a warm place to rise – this should take about an hour and the dough should double in size.
Knead the dough and divide into four portions.
Place two rounds on a baking tray that has been greased, cover with plastic wrap and leave again to rise again. Repeat with the second two rounds on a separate baking tray. This takes about 30 minutes – the dough should once again double.

Ready for the oven...

Ready for the oven…

Brush the proved Naan rounds with warm water and sprinkle poppy seeds over the bread.
Bake for 25 minutes at 190 degrees Celsius.
Remove the naan from the oven and brush with melted butter, then wrap in a tea towel.

Serve....

Serve….

Serve the slices of lamb with Naan bread – drizzle the flavoured oil over the meat and add a dollop of yoghurt.