eid

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.

An Eid feast…

Eid recipe...Spiced Shoulder of lamb by Yudhika Sujanani

Eid recipe…Spiced Shoulder of lamb by Yudhika Sujanani

Last year I was asked to host another series of Sugar ‘n Spice with Saffron Tv and the Home Channel on DSTV. I was excited and overwhelmed but mainly taken aback at being asked since I am not a Muslim. I grew up in Isipingo, a little suburb near the old Durban airport, Louis Botha. We moved homes quite often but I do recall that there was much to celebrate irrespective of religion….everyone came out to play at Diwali, Eid and Easter!

I think most of the kids that grew up in my generation feel the same. When I was around 7 years old, we lived in Isipingo Beach and most of my friends and neighbours were Muslim. I can still remember the aroma of breyani wafting down the street…and our gracious neighbours always sent over a steaming pot….it was just how things were! For the Parda Lamb breyani recipe, click here: https://yudhikayumyum.com/tag/parda-lamb-breyani/ and you can also watch the clip from the show for a step by step guide to the perfect breyani…click here: https://www.youtube.com/watch?v=PXuhIfzGiR0

I miss that, and feel quite sad that my kids will never experience childhood pleasures of being taken care of by a few moms from your street. Eid makes me remember those times….the aromas, the laughter and life’s little pleasures….speaking of life’s pleasures….there is just one more day to enter the KitchenAid competition on the blog…click here, leave a comment and you could be the lucky winner…https://yudhikayumyum.com/competition/kitchenaid-giveaway-2014/

And now for one of my Eid recipes….I prepared a spiced shoulder of lamb, slow roasted to perfection with potatoes and onion wedges! It’s also one of those recipes that takes a little time to assemble, some time to marinate and then it can be left to sort itself out in the oven. Vinegar is not something used much in curries and marinades and the combination of vinegar and yoghurt must seem even more strange but it works beautifully….and it does not end up in a curdled mess! The lamb is spicy with a slight tang from the vinegar…tender and very aromatic.

Spiced Shoulder of Lamb

Ingredients

1 shoulder of lamb around 2,5 – 2,7kg

2 onions, sliced and fried until golden
30ml red chilli powder
30ml Curry Me Home Magic Masala, optional
5ml finely ground cardamom
100ml finely crushed ginger and garlic
200ml white vinegar
400g double thick Greek Yoghurt…I used the Spar brand
10ml cumin seeds
15ml coarse salt

30ml sunflower oil
2 onions, cut into wedges
4 potatoes, halved
2 bay leaves
2 cinnamon sticks
500ml water

50g melted butter
5ml garam masala
60ml fresh cream

Handful fresh coriander, to garnish

Here’s how:

Place the brown onions in a liquidiser with a little water and blitz until smooth. Place the onion into a mixing bowl, then add the red chilli, Magic Masala, cardamom, ginger/garlic paste, vinegar and yoghurt. Add the cumin seeds and coarse salt and stir well to combine.

Use a sharp knife to make little incisions in the lamb. Do not remove the fat…this adds flavour and also keeps the lamb tender by preventing the meat from drying out.

Smear the marinade over the meat and place in a zip seal bag. Refrigerate the lamb overnight. Then bring the lamb to room temperature before roasting.

Grease a roasting pan with sunflower oil, then layer over the onions and potatoes. Place the cinnamon sticks and bay leaves in pan.

Place the marinated shoulder on top of the onions and potatoes and pour in the water. Cover with foil and roast in a preheated oven at 160 degrees celsius for 3 hours – check the meat and the potatoes – the lamb should come off the bone easily and the potatoes should be tender.

Remove the foil and drizzle the melted butter over the lamb. Increase the oven temperature to 200 degrees and roast until the meat is golden brown with a few darker speckled bits…baste the lamb every five minutes.

Stir the garam masala and cream into the roasting pan – then roast for another 2 – 3 minutes.

Garnish with fresh coriander.

Serve with fresh bread, naan or pilau rice.

The Eid Burfee Challenge….

Coconut and Pistachio Burfee by Yudhika Sujanani

Coconut and Pistachio Burfee by Yudhika Sujanani

It’s that time of year ago and once again, I headed back to the kitchen to test and develop more recipes for Eid.  I  came up with a selection of recipes and took a look at it only to realize that it would just not be Eid without a Burfee recipe.  After a chat to the food editor, Jenny Kay, it was back to the drawing board.

 

 

It does become a challenge…every year around Eid and Diwali there are requests for burfee recipes.  Last year, I did a rose and pistachio burfee https://yudhikayumyum.com/2013/10/29/rose-and-pistachio-burfee/

 

This time, I decided to play around with coconut and pistachios and I came up with a delicious creamy version of this old favourite.  I love just love coconut…desiccated, freshly grated, milk or just as is.

 

If you are looking for a new burfee recipe, this might be the one for you!

 

Coconut and Pistachio Burfee

500g Klim milk powder
145g dessert cream

125g butter
125ml sugar
1 x tin condensed milk
145g dessert cream
2 x 400g tins coconut milk
Green food colouring, to tint
125ml icing sugar
5ml ground cardamom
Edible gold leaf, to decorate
Pistachios, to decorate


Rub the cream into the milk powder until the mixture resembles crumbs.  
Set aside for 60 – 90 minutes.
Grease a 20 x 20cm casserole dish with non stick spray or butter.
Line the dish with plastic wrap, leaving some of the wrap draped over the sides of the dish.  
Grease the plastic wrap with non stick spray or butter.
Place the mixture into a food process in batches and blitz until the crumbs are fine ground.
Combine the butter, sugar, condensed milk, dessert cream and coconut milk in an AMC sauce pan and bring to the boil.
Reduce the heat and simmer while stirring continuously to ensure it does not scorch.  This does take some time – don’t rush as if this is cream is not thick enough the burfee will not set properly.

Once the mixture reaches the consistency of thick custard, remove from the heat and add a few drops of food colouring.

Add the milk powder in batches and stir well.
Lastly stir in the icing sugar and ground cardamom.
Pour the mixture into the prepared dish, and leave in a refrigerator to set overnight.
Loosen the excess plastic and lift the burfee out of the dish.
Slice the burfee into cubes, wiping the knife with warm damp dishcloth.
Garnish with gold leaf and pistachios.

Yudhika’s Sugar ‘n Spice recipes: Soji Squares

Sugar 'n Spice - Soji Squares

Sugar ‘n Spice – Soji Squares

Warm baked Soji Squares soaked in honey syrup…this quick and easy recipe will have you in and out the kitchen in a flash. This recipe is perfect served after a feast with tea or coffee…just for when you don’t feel like a creamy dessert.

I call these Soji Squares but they are also known as Basbosa. They are popular in the Middle East…they are sometimes topped with almonds or pistachios.

Basbosa or Soji Squares

Basbosa or Soji Squares

Soji Squares

Ingredients

250ml semolina or taystee wheat
100ml sugar
150ml cake flour
60ml grounds almonds
10ml baking powder
100ml melted butter
150ml full cream milk

Syrup:
150ml honey
100ml cold water
30ml orange blossom essence

Preheat the oven to 180 degrees celsius.
Place the semolina, sugar, cake flour, ground almonds and baking powder into a mixing bowl.
Whisk the dry ingredients to evenly combine.
Add the melted butter and milk.
Mix well until smooth.
Place the mixture in a well-greased oven proof casserole and bake for 25 – 30 minutes.
Remove from the oven and slice immediately.

Combine the honey and water in a small AMC pan.
Bring to the boil and simmer for 5 minutes – the syrup should not be thick.
Pour the orange blossom essence into the honey syrup and stir.
Pour the hot syrup over the soji squares as they come out of the oven.
Leave the squares to soak.
Serve garnished with rose petals or almonds.