Curry Me Home

Sugar, spice and all things nice….Date Chocolate and Pecan Pie

Sugar & Spice with Yudhika Sujanani on DSTV's Home Channel 176

Sugar & Spice with Yudhika Sujanani on DSTV’s Home Channel 176

It’s been an eventful week with the first episode of a whole new season of Sugar ‘n Spice airing on The Home Channel. It’s pretty special because up until now, I have been doing short food inserts on Saffron TV, Great Expectations on Etv and appearing on SABC 2’s MELA! When the Home Channel approached me earlier this year, I was gobsmacked at their offer and thrilled to have my first very own show!

Taking it up a few notches from a food insert, it’s taken us 4 months to complete the series and it’s been a roller coaster ride with my family, team and the crew! I have once again been incredibly lucky to work with such amazing people from the Channel….big thanks to Michael Porter and Simphiwe Gamede, the crew…Africa Vezi and Sipho, who tolerated many crazy out take moments, takes and re-takes, and the awesome team at Holi Cow….for the early mornings, long nights, and my long prep sheets! And then, there are those special people who always find a moment in their day to send me a beautiful message of love and encouragement…thanks to my the people out there on Facebook, Instagram and Twitter for the food love and sharing my posts and links…thanks and thanks again! And my family, who I am most thankful for….what you see on telly isn’t just me, you see the team effort with me being the ‘front lady’ and that also includes the crazy make up artist/stylist…Stavroula Georgakis! Spar has once again sponsored our ingredients and AMC Cookware just keep me cooking in their fabulous pots! I just realized how big this team really is…it’s huge!

Episode one...Pecan pie with dates and chocolate by Yudhika Sujanani

Episode one…Pecan pie with dates and chocolate by Yudhika Sujanani

In the first episode, we spiced up old favourites…leftover butternut was recycled into a delicious salad with hazelnut dukkah and prawns, a french chicken casserole got a spicy makeover with saffron, chilli, cumin and coriander…and the classic pecan pie was turned into a chocolately one with dates too!

For more information and recipes from the show, check out The Home Channel’s website or follow them on Facebook and Twitter, http://www.thehomechannel.co.za/shows/food/sugar-and-spice

Yudhika's Sugar & Spice...check out the show times on DSTV's Channel 176

Yudhika’s Sugar & Spice…check out the show times on DSTV’s Channel 176

I first made this recipe for Eid last year. It’s fruity, crunchy, buttery and purely decadent! Here is the recipe for pecan pie with dates and dark chocolate.

A slice of gooey pecan nut pie with dates and chocolate...by Yudhika Sujanani for Sugar & Spice

A slice of gooey pecan nut pie with dates and chocolate…by Yudhika Sujanani for Sugar & Spice

Chocolate Date and Pecan Pie

Pastry:

120g butter
200g cake flour
65g sugar
1 egg

Rub the flour and butter together until the mixture resembles bread crumbs. Add the sugar and mix. Lightly beat the egg and knead gently into a soft dough.
Wrap the dough in plastic wrap and leave to rest in the refrigerator for 20 minutes.
Roll the pastry on a lightly dusted work surface until it is about 5mm thick and is large enough to line the bottom and sides of a 23cm loose bottomed pie tin.
Line the tin with the pastry and press down into the base and about 3,5cm up the sides.
Prick the base of the pastry with a fork and leave to rest in the refrigerator for 30 minutes.
Pre-heat the oven to 180 degrees celsius.
Place a piece of baking paper over the paper, cover with dried beans and bake blind for 10 minutes.
Remove the beans and the paper and bake for a further 10 minutes.
Leave the pasty case to cool completely.

For the filling:

125g butter
175g brown sugar
75ml golden syrup
3 large eggs
1 cinnamon stick
200g pecan nuts
90g chopped dark chocolate, chopped
75g chopped dates, chopped

Whipped cream, to serve

Place the butter in a 28cm AMC Chef’s Pan, and melt on low heat.
Add the brown sugar and golden syrup.
Stir until the sugar dissolves.
Leave the mixture to cool till slightly warm.
Remove the cinnamon stick.
Lightly whisk the eggs, then add the melted ingredients.
Scatter the pecan nuts, chocolate and dates over the bake pie crust, then pour over the egg mixture.
Bake for 20 minutes at 150 degrees celsius, then reduce to 140 degrees and bake for 30 minutes.
Leave the pie to stand for a minute and then remove from the tin.
Serve slices of the pie warm with whipped cream.

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Five tips to perfect pilau…Spicy Brinjal Pilau!

Spicy Brinjal Veggie Pilau with chickpeas and lentils by Yudhika Sujanani

Spicy Brinjal Veggie Pilau with chickpeas and lentils by Yudhika Sujanani

The first pilau I made was from a recipe that I took out of the Indian Delights. I thought I would surprise my mom but it turned into a rather bad surprise…it wasn’t a recipe, it was my cooking skills! I was in high school at the time and without much patience! I cooked the pilau on a high heat and burnt it, the rice turned to mush and it was a complete mess! I am thankful to my creator for blessing me with determination….but still not sure whether it was determination or my ego that kept me cooking after the weeks of being teased about my kitchen disaster!

A good pilau is the perfect dish that turns meals into feasts. This is recipe that is perfect for Ramadan or it could make an appearance at your table served with roast chicken or lamb, curries and stews! For the vegetarians out there, it is a meal on it’s own, served with a salad and a creamy dollop of raita!

Here are a five of my tips to making a fabulous pilau…

Firstly, use a good quality rice. The broken grains in the cheaper brands cause the rice to cook unevenly and turn to mush.

Secondly, always cook the rice in advance and leave it to cool before adding it to the pilau. Rice that has chilled in the refrigerator works best and your pilau will be flop proof with fluffy steamed grains.

Third tip….slow and steady wins the race….pilau should be steamed gently to prevent it from sticking and burning.

Fourth tip….use a good quality pot with a thick base to prevent the pilau from steaming unevenly. I use AMC cookware without a hassle!

Fifth tip…back to the rice rice rice….I personally stick to basmati rice…avoid Jasmine and white rice as they are quite sticky….you can use long grain rice if you prefer but basmati for me is best!

Spicy Brinjal Veggie Pilau

Serves 4 – 6

Ingredients

2 large brinjals
Fine salt, to sweat brinjals
Sunflower oil, to grill or fry brinjals

45ml sunflower oil
1 cinnamon stick
1 bay leaf
5ml cumin seeds
1 onion, finely chopped
7ml coarse salt
10ml crushed garlic
10ml paprika or red chilli powder
400g tinned tomatoes, chopped
10ml roasted ground coriander
5ml ground cumin
1 x 400g tin butter beans
1 x 400g tin chickpeas
1 400g tin lentils
50ml fresh cream, optional
1000ml cooked Basmati Rice
125ml boiling water
10ml chilli flakes, to garnish
Fresh coriander, to garnish

Here’s how:

Slice the brinjals into wedges and place them in a colander.
Sprinkle fine salt over the brinjals and leave to sweat for 20 minutes.
Use paper towel to dab the excess moisture off the brinjal wedges.
Heat the sunflower oil and fry/grill the brinjals.
Gently pat the excess oil of the brinjals and leave aside.

Heat the sunflower oil in a thick bottomed pot.
Fry the cinnamon stick and bay leaf until fragrant.
Add the cumin seeds and when they begin to splutter add the chopped onion.
Sprinkle the coarse salt over the onion and fry until they turn light golden brown.
Add the crushed garlic and stir for a few seconds.
Add the paprika and then stir in the chopped tomatoes.
Simmer for a minute before adding the ground coriander and cumin.
When the tomatoes soften completely, add the drained butter beans, chickpeas and lentils.
Pour in the fresh cream and layer the cooked basmati rice over.
Pour the boiling water over the rice and then reduce the temperature.
Simmer the pilau on the lowest heat setting until the rice has steamed through.
Place the brinjal wedges over the rice.
Garnish with chilli flakes and fresh coriander.

Yudhika’s Tips:
Fry the brinjals while the pilau is steaming though so that the wedges are hot when serving.
Par-cooked potatoes can be added to this recipe.

Ready for Ramadan…Moroccan Lamb Harira

Yudhika's Moroccan Inspired Lamb Harira

Yudhika’s Moroccan Inspired Lamb Harira

Time does fly and it’s already Ramadan. Most of my Muslim friends and colleagues will be fasting without food or water from dawn to dusk. I have always been completely amazed by the fast and how no matter where you were or who you were with, my Muslim friends stick to it! I envy this dedication and commitment. The month of fasting is not a hunger strike but a month of prayer and reflection. It’s a time that Muslims come together and re-connect over spirituality and end the day with a home cooked feast. I didn’t know much about Ramadan when I was a kid except knowing that my friends at school were not eating all day, but every year, I have learnt a little more about Islam while developing new recipes for Ramadan and Eid too! Here is one of those recipes perfect for the fasting month…I took some inspiration from Morocco for this one! This can be served as a soup or a stew. The temperature has plummeted and this hearty Moroccan Inspired Harira will definitely warm you up! To all my Muslim friends and followers, Ramadan Mubarak! Moroccan Lamb Harira Serves 4 Ingredients 700g lamb loin chops 50ml sunflower oil 1 bay leaf 1 stick cinnamon 5ml cumin seeds 2 onions, finely chopped 4 cloves garlic, crushed 10ml crushed ginger 10ml paprika or red chilli powder Pinch of tumeric 2 stock cubes 400g tinned tomatoes, chopped 400g tin lentils, drained 400g tin chickpeas, drained Salt to season, optional Fresh coriander, to garnish Here’s how: Heat the sunflower oil in a 30cm AMC pot. Fry the cinnamon stick and bay leaf. Add the cumin and fry until the seeds begin to sizzle. Add the chopped onion and saute until light golden brown. Add the lamb pieces and seal the meat while stirring. When the meat is sealed, add the garlic and ginger. Stir for a few seconds and then add the paprika or red chilli powder. When the spices start to stick, pour in boiling water to cover the lamb. Add the stock cubes and turmeric. Simmer until the meat is tender. Stir the tomatoes into the lamb and cook until they soften. Add the lentils and chickpeas. Simmer until the sauce thickens slightly. Check the seasoning and add more salt only if necessary. Garnish with fresh coriander. Yudhika’s Tips: Butter beans can also be added to this dish. Stock cubes contain salt so always check the seasoning before adding more.

Meat Free Monday…Mushroom and Spinach Curry

Meat Free Monday with Yudhika Sujanani - Mushroom and Spinach Curry

Meat Free Monday with Yudhika Sujanani – Mushroom and Spinach Curry

Another Meatless Monday…and today is also World No Meat Day! This is a quick and easy recipe that is absolutely delicious. You can serve it as a meal on it’s own or as a side dish. Mushrooms taste better when cooked in advance and absorb the spices from the sauce. Prepare the mushrooms and add the spinach just before serving, taking care not to over cook it.

Mushroom and Spinach Curry

Ingredients

50ml sunflower oil
5ml mustard seeds
5ml cumin seeds
1 onion, finely chopped
5ml coarse salt
10ml crushed garlic
10ml red chill powder
400g chopped tomatoes, fresh or tinned
5ml ground cumin
5ml ground coriander
2ml turmeric
400g mushrooms, sliced
400g baby spinach, chopped
Fresh curry leaves or coriander, to garnish

Here’s how

Heat the sunflower oil in an AMC Paella Pan.
Add the mustard seeds and when the pop, add the cumin seeds.
Add the chopped onion and salt.
Saute until the onion is golden brown.
Add the crushed garlic and fry for a few seconds.
Stir the red chilli powder and mix for 5 seconds.
Add the chopped tomatoes and stir in the remaining spices.
Add the ground cumin, coriander and turmeric.
Simmer the sauce and use the back of a spoon to break down the lumps.
Once the sauce resembles tomato paste, add the chopped mushrooms.
Simmer until the mushrooms soften, add 125ml boiling water if the sauce is too thick.
Once the mushrooms are cooked through, add the chopped spinach and simmer uncover for a minute or two.
Garnish with fresh curry leaves and coriander.

Sorry is…such a sorry word!

Yudhika's Spicy Lamb Rosti Bake

Yudhika’s Spicy Lamb Rosti Bake

Is it just me or does the word sorry irritate anyone else? My thoughts and feelings percolate over time. This is not something new or a revelation of sorts and no, I haven’t had my heart-broken over the weekend…the word just irritates me! I can’t remember when it first struck me. Perhaps it was when my kids were little and bashing each other in a fight over a toy but I can still remember my son, Rushil, saying, ‘Sorry doesn’t even help!’ Over the past few years and somewhere in the midst of my latest ugly divorce, the dreadful word ‘sorry’ has been thrown carelessly into life changing conversations. Sometimes ‘Sorry’ comes only after years of someone forcing you to accept that an apology wasn’t necessary and by then, it is too late.

Sorry isn’t enough…the word has made the world a worse place to live in. People have become careless with those most dear to them. People take chances knowing that when the cracks appear all they need to do is say sorry. Think back to being a child at school and playing with your friends…if you hurt or wronged anyone on the playground, we apologized by saying, ‘Sorry’…how many times did you say it without real emotion, regret and remorse? It has always been a mindless almost insincere response.

Human beings are flawed….we all are and mistakes are a part of life and us growing emotionally. In this modern tech savvy world we live in, is it not possible that we have become emotionally unintelligent? Whether you are ill, being cheated on, just lost your job or experienced some sort of tragedy…it’s met with the same generic response, ‘I am sorry!’ How can such a small word possibly become the ‘one size fits all’ plaster for life’s wounds, whatever they might be? I was in a relationship once and my partner dated his ex girlfriend…he said, ‘It was no big deal’. If it was no big deal, why was it not mentioned when I made him dinner the next evening or when he chatted to me for hours the next day? Why did he actually do it? He took the chance and me for granted is the short answer thinking that all he had to do is say, ‘Sorry’ and that would come only if I found out, of course! Well, he didn’t anticipate that it would not be enough to fill in the cracks it left in the relationship….and the one thing about cracks is that they often expand and distort our feelings. My question is was he really sorry or sorry that I found out?

Is this me moaning about my relationship experiences….absolutely not! I have been lied to, cheated on and emotionally distraught at different stages of my life. It is wretched and the most important thing I have to share is that at no point was ‘sorry’ ever enough to take the pain away. When I have been left feeling wretched, I often heard the same thing which is, ‘Well, I said I was sorry…Didn’t I…What more do you want?’ and it simply wasn’t enough. I have been soul searching, wondering what was wrong with me and why an apology wasn’t the plaster I thought it would be. I realize that these apologies lack sincerity. Why isn’t it good enough? What do we want? More than words….once the trust is broken, it’s a long hard road back. Maybe it is a women thing…I wanted to know why and deal with the underlying issues and was met by the, ‘Sorry, can we sweep this under the rug now?’

Over the last while, I have had my share of generic sorries…but it’s taught me a lesson too. I would like to share my advice, if I may that is…I have been thinking, agonizing over the apologies I have not accepted and going forward ask you to live your life after erasing the word ‘Sorry’ from your vocabulary. Imagine making decisions and considering the people around you knowing that if you messed up, sorry would not be an option. I know that this would not erase any chance of making mistakes but we have become careless….maybe it would get us to think for a moment about everything that is precious and taken for granted.

When we are wrong, we have to work harder than just an apology…we have to work harder than ‘Sorry’ to find a remedy, support the person we are apologizing to and put the ‘no big deal’ mentality aside! ‘Sorry’ is not an apology…it’s a word and it has no magical powers!

Sorry is a sorry word….it is one of the most useless words in the dictionary. I have yet to write a blog about my carelessness and the things that I have been sorry about and apologies I’ve made….coming soon!

It’s been cold over the past few days and all I want to do is tuck into some comfort food. It could be the weather but my guess is that my thoughts have also been keeping me busy and craving the comfort of Wintery bakes…I am endlessly entertained in my own company…with some comfort food of course! Here is a recipe for a deliciously spicy lamb rosti bake! I love a traditional Cottage Pie but with the weather playing up, I spiced this recipe up along the lines of Keema Masala or Curried Mince. It is delicious, quick to prepare and comforting! I used the spices from my Curry Me Home range and at first glance it looks like there is lots of red chilli…keep in mind that lamb and beef ‘hold’ a lot more chilli and it is the base spice of the dish. Mince tends to often be flavorless and bland so you have to spice it up a fair bit!

Spicy Lamb Rosti Bake

750g lamb mince
50ml sunflower oil
1 cinnamon stick
1 bay leaf
5ml cumin seeds
1 onion, finely chopped
7ml coarse salt
30ml ginger and garlic, crushed
30 – 45ml red chilli powder
10ml ground coriander
5ml garam masala
2ml turmeric
200g chopped tomatoes

700g potatoes, boiled in skins – I used Up To Date variety
Salt, to season potatoes
100g butter

Here’s how:

Heat the sunflower oil in an AMC Paella Pan.
Fry the cinnamon stick and bay leaf until fragrant, add the cumin seeds.
When the seeds start to splutter, add the onion and salt.
Salute the onion until light golden.
Add the crushed ginger and garlic and fry for a few seconds.
Add the red chilli powder and warm through for 3 – 5 seconds.
Stir the lamb mince into the red chilli and fry until it changes colour.
Add the ground coriander, garam masala and turmeric.
Stir for a few minutes and add the tomatoes.
Simmer until the tomatoes soften.
Place the lamb mince into a casserole dish.
Peel the potatoes and grate them over the mince.
Season with salt and black pepper.
Melt the butter and pour it over the potatoes.
Bake the lamb in the oven at 180 degrees celsius until the potatoes are golden brown which would take about 35 -45 minutes.

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.

Take it easy….Greek Inspired Lamb Shanks

Yudhika's Greek Inspired Lamb Shanks....

Yudhika’s Greek Inspired Lamb Shanks….

The weekend is here again and I have a action packed one ahead of me! I will be cooking up an absolute storm at the Grand Design Live show at the Coca Cola Dome. If you are popping in, come over to the Curry Me Home stand where we will be hosting quick and easy cooking demos with AMC Cookware…the best part is the tasting! The revised and limited edition of my second recipe book, Curry Me Home, Again will be on sale!

Some people have been commenting and asking, ‘Where is Winter’? I say it is here already…most mornings I look like the Oros Man with layers of flannel and fleece not to mention those chunky socks. As the temperature takes a nose dive, my food cravings rocket and there is a whole lot of cooking going on at Holi Cow! Having my mom around means that I get home cooked goodness everyday. My kids and I are super lucky to have her around.

Every now and then we take a curry break…we love love love our Indian food but a change is as good as a holiday….and I was dreaming of a Greek holiday when I prepared this recipe. Comfort food is always popular and a slow cooked lamb shank is the perfect fit! I often read through recipes and have to remind myself that not every recipe needs a myriad of spices. Perhaps, it is preparing Asian food that uses many spice combinations…my fingers itch to reach into my spice box.

This is a simple recipe and remember to cook the shanks slowly which brings out the flavour of the meat and also improves the texture. You can toss in a few green chillies to spice it up if you like! I gave in to my spice obsession and added two tablespoons of Magic Masala to the shanks…Magic Masala is one of my special blends and the Rolls Royce spice of the Curry Me Home range. This is not a curry spice but a ‘global blend’…whether you are cooking Moroccan, Greek, Middle Eastern or Indian…a little Magic Masala goes a long way…the combination of cumin, coriander, cardamom and cinnamon make this blend hard to live without…it is best described as ‘bottled gold’.

Get the shanks on and kick back to enjoy your weekend…serve the shanks with a heap of buttery mashed potato!

Leave a comment so I know you popped past my blog!

Greek Inspired Lamb Shanks

Ingredients

4 lamb shanks, each weighing about 400g
60ml sunflower
2 bay leaves
2 cinnamon sticks
1 onion, finely chopped
1 carrot, finely chopped
2 celery sticks, chopped
6 garlic cloves, crushed
4 sprigs fresh thyme
30ml tomato paste
250ml wine, white or red
2 stock cubes
250ml water
400g tinned tomatoes, chopped
Salt, to season
Black pepper, to season
30ml Curry Me Home Magic Masala
Fresh rosemary, to garnish

Here’s how:

Heat a large AMC pot and pour in the sunflower oil.
Seal the lamb shanks in a single layer until golden brown.
Remove the shanks from the oil, then add the onion and saute until pale golden in colour.
Add the carrot, celery and saute until the vegetables soften.
Stir in the garlic and fresh thyme.
Saute until fragrant, add the tomato paste, wine, stock cubes and water.
Add the chopped tomatoes.
Simmer on a low heat for 3 – 5 minutes, then place the lamb shanks into the pan in a single layer.
Cook on a low heat until the lamb is tender – this should take about 2 hours on a low heat setting.
Add more water if necessary.
Remove the shanks from the pan and leave aside.
Pass the sauce through a strainer and use the back of a spoon to press out the liquid.
Return the shanks to the pan with the strained sauce and simmer until the sauce thickens.
Check the season and add salt only if necessary.
Season with black pepper.
Garnish with fresh rosemary.

Christmas recycled…..turkey pasta

Yudhika Sujanani's Recycled Turkey Pasta....

Yudhika Sujanani’s Recycled Turkey Pasta….

We have been hard at work with recipes…so while most people are having their yearly turkey, the Sujanani’s are ‘turkeyed’ out! It started around October when the Mela producer suggested we work on some spicy turkey recipes…we cooked up a few turkeys to find the best ones to share on the show!  Then Yogas Nair, editor of the Post Newspaper, also needed some festive recipes…it was back to the turkey….and then there is the blog too!  Turkey Turkey Turkey….and there are always those tired leftovers that sit in the refrigerator….tune into Mela on SABC 2 this week Sunday at 13h30 to get creative with Christmas leftovers when I will be making ‘Stuffed Curry Turkey Buns’ and ‘Phyllo Turkey Parcels’.  Watch the episode of Mela here where we prepare a Christmas menu with a spicy twist, https://yudhikayumyum.com/sabc-2s-mela-videos/mela-a-spicy-christmas/

 

I have come up with a few delicious ways to use up those leftovers…and one of my favourites is turkey pasta…and to really spice things up…I made a curried coconut turkey pasta!  Adding Indian spices to turkey livens up the leftovers….and creates a fantastic meal!  The best part is that it’s so super simple to prepare!  I made up a turkey pie which was just as good, click here for the recipe, https://yudhikayumyum.com/2014/12/21/turkey-express/

 

Use a few staple spices like red chilli, ground cumin, coriander and garam masala…I also use coconut milk in this sauce which adds a luxurious silky texture and richness to this simple pasta dish. Mild, medium or hot – the choice is yours!  Spice this up or down – you can even serve a little chopped green chilli in olive oil on the side.

 

About this sauce, use really good quality coconut milk…try finding Mae Ploy, Aroy D or Chao Koh…if you can’t find any of these, pop into your local Spar and use the Spar brand coconut cream! It really is the next best option.  Coconut milk can be quite deceiving….buy tried and tested brands ….sometimes even the more expensive ones turn your dishes into watery stews which can be terribly disappointing!

 

I use my own brand of spices in most of my recipes and sometimes it does seem like a long list of ingredients but do stock up your spice rack….I always say, ‘A well stocked spice rack is like having money in the bank!’  My Curry me Home spices are available at a few Spars around Gauteng and via mail order as well!  Click here to find out where you can pick up a bottle of Curry me Home spices or recipe books, https://yudhikayumyum.com/my-spar-stockists/

 

Turkey Pasta

 

Serves 4 – 6

 

Ingredients

 

 

500g cooked turkey meat

40ml sunflower oil

1 bay leaf

1 cinnamon stick

5ml mustard seeds

1 onion, finely chopped

7,5ml coarse salt

15ml desiccated coconut

30ml crushed ginger and garlic

10ml Curry Me Home red chilli powder

200g tinned tomatoes, chopped

5ml Curry Me Home ground cumin

5ml Curry Me Home ground coriander

5ml Curry Me Home garam masala

1ml turmeric

1 x 400g tin coconut milk

 

500g penne pasta

 

 

10ml sunflower oil

2,5ml cumin seeds

2 sprigs curry leaves

 

 

Here’s how:

 

 

Heat an AMC paella pan on medium.

Add the sunflower oil, then add the bay leaf and cinnamon stick.

Once the bay leaf turns a shade darker, add the mustard seeds.

When the seeds splutter, add the chopped onion, and salt.

Saute until the onion turns light golden brown, add the desiccated coconut – the coconut can burn quite easily if the oil is too hot so take care.

Add the ginger and garlic when the coconut starts to turn light golden and becomes fragrant.

Add the red chilli powder and stir for 3 – 5 seconds.

Add the chopped tomatoes, cumin, coriander, garam masala and turmeric.

Simmer until the tomatoes soften.

Use the back of a wooden spoon to break down the lumps in the sauce.

Once the tomatoes resemble thick paste, pour in the coconut milk.

Simmer for a minute, then add the turkey meat and warm through.

While the sauce is cooking, cook the penne according to the instructions on the packaging – I cook the pasta in salted water with a drizzle of oil.

Drain the pasta and reserve 100ml liquid.

Toss the pasta and turkey sauce and add reserved liquid only if the sauce is too thick.

Place the pasta on a serving plate.

Heat the sunflower oil in an AMC chef’s pan and add the cumin seeds.

Once they splutter, add the curry leaves and fry until they are crispy and fragrant.

Garnish the pasta with fried curry leaves and a drizzle of the cumin flavoured oil.

 

 

Stuffed…

Bling Bling Roast Chicken by Yudhika Sujanani

Bling Bling Roast Chicken by Yudhika Sujanani

 

I sometimes feel a little bleak during the festive season….it’s the end of year fatigue and tiredness, a touch of emotional sadness and well, I end up feeling a little stuffed!

 

A festive time for some and a dark time for others….around this time of year there is great excitement but there is also great sorrow.  The excitement is understandable but what about the sadness?  I was chatting to a therapist friend who told me that this is the busiest time of year!  I was chatting to a lawyer who also said that his clients ‘go mental’ during the festive season!  Tis the season to be jolly….or is it???

 

Around birthdays, christmas and any holidays…I often look back and think about all the things I missed out on as a child.  So, yes…there has been great success but the sadness strikes even while the life sparkles!  Life just wasn’t a cake walk but it’s the same for most people….we remember the people we love….the people we have lost…the worst are the people live and are missing from our lives!

 

I came across the South African Depression and Anxiety Group…their helpline is open throughout the year including Christmas Day and New Year’s Day too…for more information, take a look at the website, http://www.sadag.org and please go on and share it…they do amazing work!!!

 

I know I will be spending my Christmas with my kids and I will be feasting with them too!!!  My daughter, Tanvi, is not much of a turkey fan and loves a stuffed roast chicken…so here is one of her favourite recipes for a ‘pull out all the stops’ bling bling roast chicken!

 

On SABC 2’s Mela this Sunday, stay tuned….Christmas gets a spicy Indian twist with a delicious rice stuffed roast turkey, semolina roast potatoes and a cranberry Christmas Cake!

 

Bling Bling Roast Chicken

 

Ingredients

 

1 whole chicken, 1,2 – 1,3 kg

Pinch of salt, to season

50ml sunflower oil

250g bacon rashers (streaky or back)

 

A buttery rub....

A buttery rub….

For the rub:

75g soft butter

8 cloves garlic, crushed

10ml Curry me Home red chilli

10ml Curry me Home ground coriander

5ml Curry Me Home ground cumin

5ml Curry me Home garam masala

20ml Curry Me Home Magic Masala, optional

15ml fresh thyme leaves

30ml lemon juice

 

The Stuffed Part....

The Stuffed Part….

 

For the stuffing:

30ml breadcrumbs

125g sausage meat or chicken mince

75g finely chopped onion

1 egg yolk

30ml chopped fresh coriander

 

Here’s how:

Go easy on the salt for this recipe…the bacon that goes on top of the chicken adds salt to this recipe and so does the sausage meat in the stuffing.

 

Rinse the chicken under running water and pat dry with absorbent paper towel.

Season with salt.

Prepare the buttery rub my combining all the ingredients and creaming them until smooth.

 

Combine the stuffing ingredients  – the sausage meat should be quite salty so don’t over season the mixture.  If you are using chicken mince, season with salt and black pepper.

 

Stuff the chicken cavity with the mixture and secure the drumsticks in place with butcher’s twine.

 

Place the chicken on a greased roasting pan with the breasts facing up.  Gently lift the chicken skin and smear the butter over the breasts.  Smear some of the butter over the chicken wings and drumsticks.

 

Drizzle sunflower oil over the chicken. Layer the rashers over the chicken breasts.

 

Roast the chicken at 200 degrees celsius for ten minutes, then lower the temperature to 180 degrees.  Roast the chicken for 60 – 65 minutes or until the juices run clear when the chicken is pierced.

 

 

Christmas countdown…cake!

Spicy Fruit Cake by Yudhika Sujanani

Spicy Fruit Cake by Yudhika Sujanani

I have never made a Christmas cake ahead of time and followed the ritual of pouring brandy over it every week….the cake just gets gobbled up by the gremlins in my family…and when they are tired of cake…they pull of the almonds on the cake!  Some things run in the family!  I used to do just that when I was a kid and it’s a little like karma coming back to bite!

 

Most families have a traditional fruit cake recipe that is served at Christmas.  I love the aromas of Christmas cake…the brandy with spices fill a home with festive cheer!

 

Tried and tested sometimes or should I say almost always works best…I do sometimes feel that I should try a new recipe which generally ends up in a disaster.  I can bake…I am mean I can REALLY bake…..a few years ago I tried a recipe from a really flash cookbook….and it was one of those really expensive one too….the cake looked like a rather large over-baked Ouma rusk!  I was devastated and got teased about it for months!

 

I find following a recipe pretty difficult and my mom was the queen of fruit cakes…this is her recipe with a few tweaks here and there…I love spicing up a fruit cake and have added cardamom to my recipe as well!

 

I sometimes also use a good glug of Jack Daniels to this recipe instead of the brandy!  You can serve this cake with brandy butter or custard.  I just have a large slice with a good cup of coffee! Oh and I make this cake a few times during the year…so calling it a Christmas cake doesn’t come easily!

 

A big congratulations to Lalisha Singh on winning the KitchenAid stand mixer competition!  She joins our Tania Joy Fredericks, Renuka Lallbahadur and Natasha Ramlugan as well as Kay Straightfill and Krivani Pillay in our winners hall of hame!!! Stay tuned for more competitions on the blog with great prizes from AMC cookware, KitchenAid and Spar!

 

Light Christmas Fruit Cake

 

Ingredients

375g soft butter

300ml brown sugar

6 eggs

500g Safari Cake Mix

250ml mixed nuts (I love pecans)

750ml cake flour

15ml baking powder

10ml cinnamon

10ml mixed spice

5ml cardamom

2ml nutmeg

2ml salt

125ml milk

75ml brandy or whisky

100g whole almonds, blanched

 

 

Here’s how

Pre-heat oven to 170°C.

Grease and line a 10 inch round cake tin with baking paper. Sift flour, salt and baking powder and add the spices. Place dried fruit and nuts in a mixing bowl. Toss together 30ml cake flour and the dried fruit and nuts. The dried fruit should be lightly dusted with flour to prevent the fruit from sinking to the bottom of the cake.

Mix together the milk and brandy. Sift the dry ingredients.

Cream butter and gradually add brown sugar until light and fluffy. The sugar crystals should also dissolve slightly – I used the KitchenAid mixer for this!

Add eggs one at a time with a teaspoon of cake flour to prevent curdling.

Add half the flour to the butter and egg mixture followed by half the liquid. Repeat this process and lastly fold in the dried fruit and nuts.

Arrange the blanched almonds on top of the cake and press them into the batter gently.

Bake for 70 – 75 minutes or until the skewer comes out clean. Turn out on a wire rack and allow to cool. Store in an airtight container.