Holi Cow Fourways

Life’s a peach….

Yudhika Sujanani, getting ready for a new season of Sugar 'n Spice on The Home Channel

Yudhika Sujanani, getting ready for a new season of Sugar ‘n Spice on DSTV’s The Home Channel

Life can be many things but for me it’s a peach….It isn’t always the case but sometimes we can choose for it to be! Last week, I finished shooting the last episode of ‘Sugar ‘n Spice’ which will be airing on DSTv’s Home Channel on the 29th June. The show took over three months to shoot and we have had many fabulous but long days on set…early morning kick offs and late nights! I am pinching myself…still thinking of the days when I promised myself I would get my very own show! Stay tuned for more details! This cake reminds me so much of my days in Durban and when life is a peach, I have to celebrate.

When I was a kid, our trusted Defy oven would blow a fuse and we would be left without my mom’s famous cakes for months. Tinned peaches were always on standby when we were cash flush that is…they were served with chilled dessert cream and it was simply delicious. I love the distinct flavour of dessert cream and my kids think that it is a real treat when I haul out a large tin of peaches!

I made up this recipe which takes me back in time and I hope you enjoy it! A light sponge cake topped with luscious whipped cream and syrup soaked peaches! It might even be the perfect dessert making an appearance for Father’s Day on Sunday. I found a way of working around the sub standard fresh cream that just flops or won’t whip up successfully. Pick up a tub of Woolies or Weleda Double Thick Cream…you cant whip it on it’s own because it is too thick but add fresh cream or Nestle dessert cream to create a decadent topping!

Peaches and Cream Cake by Yudhika Sujanani

Peaches and Cream Cake by Yudhika Sujanani

Peaches and Cream Cake

Ingredients
4 eggs
200ml sugar
5ml vanilla essence
250ml cake flour
10ml baking powder
Pinch of salt
65ml cold water
125ml sunflower oil

For the cream topping:

250ml double thick cream
150ml Nestle dessert cream
60ml icing sugar
Drop of vanilla essence

400g tinned peach slices
Fresh mint sprigs, to garnish

Here’s how:
Preheat oven to 170°C.
Grease and line 1 x 10 inch round cake tin.
Beat the eggs in an electric mixer and gradually add sugar.
Continue beating until thick and creamy – the mixture should leave a trail on the surface for 3 seconds.
Fold the flour, baking powder and salt into the egg mixture.
Add the water and oil, fold mixture again.
Pour the batter into the prepared cake tin.
Bake for 25 – 30 minutes or until a skewer comes out clean when inserted.
Turn the cake out onto a wire rack and leave to cool.

For the topping:
Place the double thick cream, dessert cream, sugar and vanilla essence into a mixing bowl.
Whip until the cream thickens.
Scoop the cream onto the top of the cake and use a spatula to make little peaks.
Drain the peaches and discard the syrup.
Chop the peach slices into little pieces and sprinkle over the cake.
Garnish with mint leaves.

Yudhika’s Tips:
Make sure the mixing bowl is oil and grease free before whisking the eggs – oil prevents the eggs from incorporating air.

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Post Christmas Blues….

Yudhika prepares a Christmas Strudel...

Yudhika prepares a Christmas Strudel…

I worked at the Broadacres Superspar over Christmas Eve and Christmas Day too….it has to be the most frantic days to be in store and it’s all hands on deck for the rush.  Turkey in every form imaginable….roulades, stuffed, deboned, unstuffed, turduckens and carved….you name it….and it was in store….not to mention gammon…gammon everywhere!

I have been posting post-Christmas recipes mainly using turkey….today I have a recipe that uses the last remaining slices of Christmas cake.  Don’t be too quick to write off this recipe…it is decadent and delicious!

 

Turfing out Christmas cake makes me sad….and it hurts the pocket too…all those good nuts and spices…not to mention the butter and brandy too!

 

This post-Christmas dessert will have you shining like a star!  I added more nuts, spices and Lindt chocolate to the filling and wrapped this in phyllo!  Use a bread knife to slice through the pastry…works like a charm and don’t be intimidated by this!  What I love about this recipe is also those delicious aromas that travel through the kitchen while it is in the oven!!!

 

I made one of these and took a few slices through to Mrs Tarr at Broadacres…and we also had some turkey pie as well with it….I know I can count on her for feedback on new recipes….and well, I can honestly say that after a few festive recipe tastings, I knew I was going to get into trouble for tempting Mrs T….a troubled chef…or a troublesome one?

For more post-Christmas recipes, click here for a delicious turkey pasta…https://yudhikayumyum.com/2014/12/24/christmas-recycled-turkey-pasta/ or here for a hearty turkey pie, https://yudhikayumyum.com/2014/12/21/turkey-express/.  For the latest food inserts from Mela on SABC 2, click here, https://yudhikayumyum.com/sabc-2s-mela-videos/ and don’t forget to like the Mela page on Facebook for the latest recipes!

 

 

Christmas Strudel

 

500g phyllo pastry (12 sheets)

125g butter, melted

Ground cinnamon, to sprinkle

 

300 Christmas cake or pudding

75g hazelnuts

75g pecan nuts

125g dark chocolate, chopped – I used Lindt!

100g dried cranberries

5ml ground cinnamon

75g brown sugar

 

Icing sugar, to dust

Custard, to serve

 

 

 

Here’s how:

Pre-heat the oven to 180°C.

Crumble the cake into a mixing bowl.

Add the hazelnuts, pecans, dark chocolate and cranberries.

Add 5ml ground cinnamon to the mixture and mix well.

Lay a sheet of phyllo pastry onto a work surface and brush with butter – reserve some butter for the top of the strudel

Place a sheet next to it with an overlap of about 4cm.

Brush the pastry with butter and repeat until all the layers are done.

Brush the top layer with butter and sprinkle with cinnamon.

Sprinkle 2 tablespoons of the brown sugar over the pastry.

Spread the crumbled cake mixture leaving a 3cm gap around the edges.

Sprinkle the brown sugar over the filling and reserve 30ml for topping the strudel.

Fold the pastry over the filling around the edges.

Roll the pastry with the filling as you would for a Swiss Roll.

Grease a large baking sheet with non stick spray.

Place the phyllo roll onto the baking sheet and brush with butter.

Sprinkle the reserved brown sugar over the roll and bake for 35 – 40 minutes.

The strudel should be golden brown and crispy.

Remove from the oven and leave to cool.

Dust with icing sugar and slice into rounds with a serrated knife.

Serve with homemade custard.

Festive feuding…..

Yudhika visits the Fourways Farmers Market on SABC 2's Mela...

Yudhika visits the Fourways Farmers Market on SABC 2’s Mela…

The festive season…some people love it…some people dread it!  The producer of Mela, is always full of brilliant ideas….and one of our themes was what to make when the inlaws….or should I say ‘outlaws’ come to visit!

Mother in law blues….it’s awful but over the holidays we all seem to overdose on it….yes, yes…they are perfect and they are the best cooks too….so, we first had a look around to see what we could come up with….first stop was our local ‘Fourway’s Farmers Market’.  The produce is amazingly fresh and it is a must for any ardent foodie.  I happened to come across a chocolatier stand.and they had fabulous white chocolate that was too tempting to resist.

 

We decided to prepare a meltingly delicious burfee with a decadent twist….white belgian chocolate…that ought to get the tongues to stop wagging!

 

Burfee isn’t a festive must….but, a little slice served at any time of year can be just what the doctor ordered to soothe those fraying nerves…I have to agree with the Mela producer on this one!  If you missed this episode of the ‘Food Mela’, click here to view….https://yudhikayumyum.com/sabc-2s-mela-videos/yudhikas-chocolate-burfee-on-mela/

 

 

A word on milk powder…I suggest using Klim milk powder for this recipe.  For more on burfee check out these links on this blog….https://yudhikayumyum.com/2014/07/24/the-eid-burfee-challenge/ for the Coconut Burfee and here for the rose and pistachio burfee…https://yudhikayumyum.com/2013/10/29/rose-and-pistachio-burfee/  and perhaps this one for the super decadent fresh cream burfee recipe…https://yudhikayumyum.com/2013/07/29/sugar-n-spice-recipes-fresh-cream-almond-burfee-by-yudhika/ and check out the video link to watch how to make up this burfee from my show Sugar n Spice…https://www.youtube.com/watch?v=GWFDoAJuQXI

White Chocolate Burfee by Yudhika on SABC2's Mela....

White Chocolate Burfee by Yudhika on SABC2’s Mela….

 

Chocolate Burfee

Whole almonds

Red food colouring, to tint almonds

Gold dust, to tint almonds

500g Klim milk powder

175ml tinned dessert cream

375ml sugar

250ml cold water

2,5ml ground cardamom

25ml butter

50g chopped white chocolate, chopped

50g chocolate, to garnish

Tint the almonds with red food colouring and roast in a hot oven until dry.

Leave aside to cool and then sprinkle with gold dust.

Gently rub the gold dust over the almonds.

Grease a 20 x 25cm pyrex dish or baking tray with butter.

Line the tray with plastic wrap ensuring the sides are also lined.

Grease the plastic wrap with butter.
In a mixing bowl, rub the dessert cream into the milk powder until it resembles bread crumbs.

Leave this aside for an hour to dry out.

Place the milk powder mixture into a food processor and pulse for 30 seconds or until the mixture resembles bread crumbs.

Combine the sugar and water in a small AMC pot and boil until a thick sticky syrup forms.

Add the cardamom and butter to the syrup.

Pour the syrup into the milk powder, add the chopped chocolate and stir well to combine and leave to cool just slightly.

Add the chopped chocolate and working quickly press the mixture down into the prepared dish or baking tray.

Once the mixture cools, garnish with the tinted almonds and chopped chocolate.  Refrigerate the burfee until firm and slice into blocks or diamonds.

Cherry Chocolate Cake

Yudhika's Cherry Chocolate Cake....

Yudhika’s Cherry Chocolate Cake….

Is there any better way to celebrate the start of a beautiful weekend than with a slice of cake? I was out shopping and there are berries absolutely everywhere!  Raspberries, strawberries, blueberries and my favourite….cherries!

 

Cherries and Chocolate are a match made in heaven….and here a recipe that will add a sparkle to your weekend!

 

Speaking of sparkles….enter the KitchenAid Stand Mixer competition on….leave a comment and stand a chance of winning this ‘must have’ kitchen appliance!  It’s what I call a dream machine!

Click here for more information….https://yudhikayumyum.com/competition/blog-party-kitchenaid-giveaway/

For more Christmas recipes, pick up your copy of the Post Newspaper on Wednesday…and also check out the AMC Cookware competition!

 

Love the recipe?  Leave a comment!

 

Cherry Chocolate Cake

 

Ingredients

200g cake flour
45g cocoa powder
250g castor sugar
15ml baking powder
Pinch of salt
80g butter
250ml full cream milk
2 eggs
5ml vanilla essence


The Frosting Ingredients

100g butter
200g sifted icing sugar
45g cocoa powder
230g cream cheese
30ml full cream milk, optional

Punnet of fresh strawberries or cherries, to garnish




Here’s how

Preheat the oven to 170 degrees celsius.  Grease and line 3 x 20cm (8 inch) round cake tins.

Sift the cake, salt, baking powder and cocoa into a large mixing bowl.  Add the castor sugar and butter to the sifted dry ingredients. Use a hand held beater or a stand mixer and beat the ingredients until they have a sandy consistency.  Ensure that there are no lumps in the mixture and that the butter is broken down.  

Lightly beat the eggs, vanilla essence and full cream milk together.  Pour half the egg mixture into the mixing bowl and beat slowly.  Pour in the other half of the milk mixture and beat for a minute.  Turn up the speed on the beater and beat until the cake mixture is smooth.  There should not be any lumps in the mixture.  Do not over beat as this will result in a heavy textured cake.  

Divide the mixture into the greased tins and bake for 20 minutes or until the cake shrinks away from the side of the tin.  A skewer should come out clean when inserted into the centre of the cake.  

Leave the cakes in the tin for a few minutes before turning them out onto a wire rack.   Allow the cakes to cool completely before assembling them.  

For the frosting:

Beat together icing sugar and butter until well combined.  Sift in the cocoa powder and continue beating until smooth.  Add the cream cheese and beat until well combined.  Beat until the mixture is fluffy. This should take 2 – 3 minutes.  Add full cream milk if the frosting is too thick.  

To assemble:

Spread the frosting over each cake.  Sandwich the cakes together and use the remaining frosting to ice the sides of the cake.  Garnish with fresh cherries or strawberries.  

Yudhika’s Tips

You can make cupcakes using the same recipe.  This should give you 24 cupcakes.  
When assembling the cake, leave the greaseproof lining on until the cake is being sandwiched.  This makes handling the cake easier and less messy.  
I add fresh cream instead of full cream milk to the frosting for a little more decadence.  
Peppermint essence can be added instead of vanilla.
All ingredients for this recipe must be at room temperature.  

Picture Perfect Prawns….

Lemongrass Prawn Skewers....by Yudhika Sujanani

Lemongrass Prawn Skewers….by Yudhika Sujanani

It’s another beautiful day in Jozi!   I have been sitting out in the garden at Holi Cow and being quite colonial…getting Paris to bring me a few treats to go with a Summery Gin and Tonic!  

 

I do love my curries and spicy saucy dishes, but it’s hot hot hot in Fourways!  So, I thought I would share this delicious recipe with you!

 

Prawns are best when they have a good hot loving over charcoal or an AMC chefs pan….remember intense heat over the shortest time!  You can cook these at a braai or even in hot pan….I prefer the hot pan…just a girlie preference since slaving over hot coals isn’t something I enjoy!  I soaked the skewers in water to prevent them from catching alight….you could even cook them in a pan without skewering them if you are having a low admin day!

 

Don’t forget to enter the KitchenAid stand mixer competition by clicking on this link, https://yudhikayumyum.com/competition/blog-party-kitchenaid-giveaway/

The winner will be announced on 13 December 2014 on Twitter and Facebook.

 

 

 

Lemongrass Prawn Skewers

Serves 4

Ingredients 

For the skewers:
1,5kg large prawns 
Bamboo skewers
10ml sunflower oil
Pinch of salt, to season
Chopped coriander, to garnish
Fresh sprouts, to garnish

For the lemongrass dressing:
80ml olive oil
60ml lemon juice
2 cloves garlic
10ml crushed ginger
1 stalk lemongrass
30ml fresh coriander
2 green chillies, chopped
Pinch of sugar
Salt and pepper, to season

Soak the bamboo skewers in water.  Place the olive oil, lemon juice and the remaining dressing ingredients in a blender and process until smooth.
Check the seasoning and adjust if necessary.  Pour the dressing into a glass bowl.  
Leave the dressing in the refrigerator until the prawn are cooked.

Shell and de-vein the prawns.  Leave the shell on the tail on.
Thread the prawns onto bamboo skewers leaving a little space on either side.
Drizzle the sunflower oil over the skewers and season with a little salt.
Grill the prawn skewers over hot coals or in an AMC chef’s pan until the prawn meat changes colour.
Turn skewers frequently and take care not to overcook the prawn meat.
Remove from the skewers from the grill and place on a platter
Pour the dressing over the hot prawns.
Garnish with fresh sprouts and coriander.

Yudhika’s Tips
If you don’t have lemongrass, use the zest of 1 lemon instead.
I use the coriander stalks and roots for the marinade and use the leaves for garnishing.
Fish fillets may be used instead of prawns.
Soak the bamboo skewers in cold water to prevent them from burning.
These skewers can be cooked on a hot griddle pan.

Diwali Teaser – Dry Prawn Masala

Dry Prawn Masala

Dry Prawn Masala by Yudhika Sujanani

Whether my guests fast or not on Diwali, a sure fire, dead easy prawn dish always makes an appearance on my Diwali menu. I was really annoyed last year when some hindus assumed that everyone observed a vegetarian fast on Diwali…more about that here, https://yudhikayumyum.com/2014/06/18/a-bone-to-pick-fish-and-prawn-breyani/

This prawn masala is delicious, quick and easy to make – the sauce is thick and slightly creamy and the most important thing to remember is to not overcook the prawns…I would suggest cooking them for a minute, then turn off the heat and leave aside…there is enough heat in the pan to continue cooking them to perfection!

 Diwali is a celebration…it’s a festival…it’s a family Mela…and I do find that our moms and grannies work too hard on the day to spoil us with a feast.  I have a different approach…suggest recipes that are not complicated and won’t keep you in the kitchen all day…even though I love the kitchen, I would also love to spend time with my guests.

The Post Diwali Supplement that I have been working on for the past few weeks will be published on Wednesday, 15th October…..I couldn’t keep all the recipes to myself till then so I am sharing this one with you….and hopefully keeping you keen for the bumper Post supplement.

Stay tuned to the blog….I will be posting a few more teaser recipes….I have been cooking up a storm, photographing the recipes and also feasting my little heart out!

Diwali baking classes will be held at Holi Cow on the 12 and 18th October….the classes start at 11am and finish at 2pm.  I will be demonstrating these old time favourites: Burfee, Chana Magaj, Jalebi, Ladoo, Gulab Jamun and North Indian Samosas. Cost R400 per person.  Email me if you are  keen on joining the class at hetals@iafrica.com

And if baking is your passion…you won’t want to miss this opportunity to enter the competition on my blog to win a KitchenAid stand mixer! Click here and leave a comment to enter: https://yudhikayumyum.com/competition/kitchenaid-giveaway-2014/

Dry Prawn Masala

Serves 4

1kg prawns, shelled and deveined

45ml sunflower oil, to saute prawns

40ml sunflower oil

5ml mustard seeds

5ml cumin seeds

1 onion, finely chopped

5ml coarse salt

10ml crushed garlic

10ml Curry Me Home red chilli powder

400g chopped tomatoes, fresh or tinned

5ml Curry Me Home ground cumin

5ml Curry Me Home ground coriander

Pinch of turmeric

50ml fresh cream or coconut milk, optional

Handful of chopped coriander

Here’s how

Heat the sunflower oil in an AMC pan, then add the mustard seeds.

When they begin to splutter, add the cumin seeds and fry for a few seconds.

Stir the onion into the oil, then add salt and saute until light golden brown.

Add the garlic and fry until fragrant.

Add the red chilli powder for 5 seconds, then stir in the tomatoes.

Stir the cumin, coriander and turneric into the sauce and simmer until the sauce thickens.

Heat a skillet on high, then add the sunflower oil.

Add the prawns to the pan.

Once the prawns start to change colour, add the thick sauce and stir fry for a minute.

Add the fresh cream or coconut milk and cook for 30 seconds.

Sprinkle the chopped coriander over the prawns and toss to coat.

Serve immediately with fresh bread, roti or puri

No Goats, No Glory – The Mela Debut…

Mela Magic with Yudhika Sujanani

Mela Magic with Yudhika Sujanani

The big day has finally arrived! I cannot believe that after months of shooting and flying around South Africa, Mela will be launching tomorrow on SABC2 at 10.30am! I have been celebrating the launch date and the KitchenAid Stand Mixer competition has been keeping me incredibly busy. More about the competition on this link, https://yudhikayumyum.com/competition/kitchenaid-giveaway-2014/

Rina and I at Belnori Boutique Cheesery....

Rina and I at Belnori Boutique Cheesery….

My first episode took the team and I out to Bapsfontein to Belnori Boutique Cheesery and it was a real treat. I was set on making paneer and thought it would be a great idea to try it with goat’s milk. We were met by the owners, Rina and Norman Beicher – this couple is really passionate about goats and cheese, of course! They produce an extensive range of award-winning cheeses. I am an absolute fan of ‘Chevre Frais’ or the soft goats cheese so I didn’t need much coazing to get started on the tasting!

The stars of the show....The Goats of Belnori!

The stars of the show….The Goats of Belnori!

Goats....goats...goats...

Goats….goats…goats…

Goats…I do love them! I think I must have fallen in love with these creatures at the Fairview Estate! I absolutely love the curiosity that sparkles in their eyes, their animated silliness, and they are incredibly mischievous!

Rina was an absolute charm and took me through the range of from cottage cheese to semi hard varieties, camembert and even yoghurt! But it was the fresh goats milk that i was after! I have sometimes tasted goats milk and cheese that was pretty unpleasant. Rina explained that the ewes are kept away from the rams and bathed regularly….it all comes down to good animal husbandry, she said! Tasting the products, I realized that she had a point…there weren’t any ‘goaty’ flavours in the yoghurt or cheese! Belnori is a gem!

I picked up a bucket and then hustled back to Holi Cow to prepare a batch of paneer! Cow’s milk can be used instead in this recipe…but if you are feeling adventurous, give the goat’s milk a chance!

Yudhika preparing paneer in the AMC paella pan

Yudhika preparing paneer in the AMC paella pan

A word about paneer…it does take some time to prepare so please do use a good pot for the preparation. I used the AMC paella pan, which is wider at the top. Use a paddle spoon to stir the milk as it heats through to prevent the milk from scorching which gives the paneer a nasty burnt flavour. I also prefer making up a larger batch of paneer so you get thicker, chunkier pieces and it can be kept in the refrigerator for a few days or even frozen until needed.

In the first episode, we got through two recipes…the preparation of the paneer and a double bean curry with creamy paneer! Double beans can sometimes be found in Fruit and Veg City stores and almost always at Indian greengrocer. They are bright, colourful, and delicious.

Fresh double beans from the Indian green grocer.....

Fresh double beans from the Indian green grocer…..

Paneer
Ingredients
4 litres Full Cream Milk, either goat’s or cow’s milk
180 – 200ml white vinegar

Here’s how:
Boil the full cream milk in an AMC pot.
Stir the milk to prevent a skin from forming.
Prevent the milk from burning by scraping the bottom of the pan.
Once the milk comes up to the boil, add the vinegar.
The curds will separate from the whey.
If the whey still looks milky, add a little more vinegar.
Do not stir the milk – this will break the curd that will be difficult to work with.
The curd will float to the top and form a thick layer.
Gently scoop the curd into a sieve using a large slotted spoon.
Gently press the curd down with a spoon to remove excess moisture.
Tip the curd into a clean dishtowel and mould into a round.
Wrap the curd tightly and place on a chopping board.
Fill a large pot with water and place this on top of the paneer to press out the whey.
Leave aside until firm.

Yudhika’s Tips:

If the paneer is too soft, unwrap the cheese and leave uncovered in the refrigerator.

Double Bean Curry with Paneer by Yudhika Sujanani

Double Bean Curry with Paneer by Yudhika Sujanani

Double Beans with Paneer

Ingredients

60ml sunflower oil
5ml mustard seeds
5ml cumin seeds
1 onion, finely chopped
15ml ginger and garlic
15ml red chilli powder
5ml ground cumin
5ml ground coriander
Pinch of turmeric
1kg double beans, shelled
2 tomatoes, skinned and chopped
7ml coarse salt
Fresh curry leaves and coriander, to garnish

Heat the sunflower oil, then add the mustard seeds and fry until they splutter.
Add the cumin seeds and fry until they turn a shade darker.
Add the onion and sauté until the onion turns light golden brown.
Stir the ginger and garlic paste into the onion, then add the red chilli powder, cumin, coriander and turmeric – stir for 3 – 5 seconds.
Drop the double beans into the pot and stir well to coat.
Cover the beans with boiling water and simmer until they soften.
Add the chopped tomatoes and salt.
Simmer until the sauce thickens slightly.
Cut the paneer into chunks and place them over the cooked beans.
Lower the heat and simmer until the paneer heats through – add a more boiling water if the sauce is too thick.
Garnish with curry leaves and fresh coriander.

Way Down South…..

South Indian Madras Style Chicken by Yudhika Sujanani

South Indian Madras Style Chicken by Yudhika Sujanani


I just got back from a few days in Durban…its been ages since my last proper visit and I was surprised at just how much I really missed my home city. I ate lots, feasted on the most delicious home cooked meals but most of all friends and family were a sight for my sore eyes. I returned to Jozi without having switched my laptop on once. I hired a car and a Garmin and headed off for my old haunts and started my tour in Isipingo, just south of Durban, where I grew up.

The lovely Mrs Deedat and I at Isipingo beach Intermediate School...

The lovely Mrs Deedat and I at Isipingo beach Intermediate School…

While I was in Durbs, I visited my first primary school teacher, Mrs Deedat and got to take a walk around the school in Isipingo Beach. Mrs Deedat went on to become the head mistress at the school. She would line us up everyday as the bell rang, and give us a goodbye kiss. The students would get quite fiercely competitive about bringing her treats and flowers….I always brought her flowers that I picked from the garden. She retires in just a few months and I am so glad that we could take a walk down memory lane with this beautiful lady.

I was thoroughly spoilt in Durban….from fresh linefish breyani made by Shabnum Moosa’s parents to dinners out and then chicken curry for Saturday brunch. Long lazy chats over numerous cups of coffee, high tea at the Oyster Box and fried rice from Tong Lok! Durban is not the place to be if you are trying to stick to the Tim Noakes diet!!! It was just an all round treat not to mention being in such good company just gladdened my rather overworked Jozi soul!

Crispy fish at Gateway's Beluga....

Crispy fish at Gateway’s Beluga….

For those of you, who like me, have lazy days, you can always pop into the Holi Cow in Fourways to pick up a takeaway for dinner or learn how to make delicious curries by joining one of our fun cooking classes! Call us on 011 4672661 to book your spot! All ingredients and recipes are provided.

Cooking Class Update: Curry 101 Hands on Class – learn how to use spices to make delicious spicy meals in a flash….Lamb Rogan Josh, Chicken Korma, Coconut Prawn, Mushroom and Chickpea Curry, Rotis and Chocolate Ganache Cake. The duration of the class is two hours and is followed by a delicious lunch.

Date: Saturday, 12th July 2014
Time: 10 for 10.30am
Cost: R375 per person

Cooking Class Update: The Curry Trail – learn how to use your spices to make curries from around Asia….Lamb Vindaloo, Sri Lankan Chicken Curry, Thai Green Prawn, Paneer in Almond Sauce, Rotis and Coconut Creme Brulees. The duration of the class is two hours and is followed by a sit down dinner.

Date: Wednesday, 16th July 2014
Time: 6 for 6.30pm
Cost: R375 per person

Cooking Class Update: Spice Spice Baby…learn how to add spices to your everyday meals to cook up quick and easy fuss free meals. Traditional Lamb Curry, Creamy Chicken Curry, Mushroom Mattar, Balti Prawn Curry, Samosas and Boozy Cream Cake. The duration of the class is two hours long and is followed by a sit down dinner.

Date: Wednesday, 23rd July 2014
Time: 6 for 6.30pm
Cost: R375 per person

And now, for the recipe…I missed carbs terribly over the past few weeks…I am preparing this South Indian Madras Style Chicken for dinner tonight and serving it with rotis and rice…double the carbs…double the fun! It’s spicy chicken cooked with mustard seeds, cardamom pods and cinnamon sticks….fired up with red chilli powder and finished with my signature Magic Masala! Hope you love it as much as I do!

South Indian Madras Style Chicken….

Ingredients:

1,2 – 1,4kg Whole Chicken
75ml sunflower oil
1 bay leaf
1 cinnamon stick
2 cardamom pods
5ml mustard seeds
1 large onion, finely chopped
7,5ml coarse salt
4 cloves garlic, crushed
10ml crushed ginger
40ml red chilli powder
10ml ground coriander
5ml ground cumin
5ml garam masala
2,5ml turmeric
2 tinned tomatoes, chopped
1 x 400g tin Spar coconut cream
15ml Curry Me Home magic masala
2 sprigs fresh curry leaves
Fresh coriander, to garnish

Remove the chicken skin, disjoint and cut into pieces.
Rinse the chicken under cold running water and leave in a colander to drain.
Pat the chicken pieces dry with absorbent paper towel.
Heat the sunflower oil in an AMC pot.
Add the bay leaf, cinnamon stick and cardamom pods.
Saute until fragrant and then add the mustard seeds.
When the mustard seeds begin to splutter, add the chopped onion and salt.
Saute until the onion is golden brown.
Add the crushed ginger and garlic.
Stir the red chilli powder into the fried onion and stir for a few seconds.
Add the chicken and stir well to coat the pieces in fried onion mixture.
Continue stirring until the chicken pieces are sealed.
Add the ground coriander, cumin, garam masala and turmeric.
Gently stir the chicken to coat in the spices.
Use a wooden spoon to scrape the bottom of the pot to loosen the spices that are stuck.
Add the chopped tomatoes and lower the heat.
The moisture from the tomatoes will help de-glaze the pot.
Cover the pot with a lid and simmer until the chicken is cooked through.
Simmer uncovered until the sauce thickens and coats the chicken.
Add the coconut milk, magic masala and curry leaves.
Simmer for 2 minutes.
Remove from the heat and garnish with fresh coriander.
Serve with basmati rice or rotis.

Yudhika’s tips:
The chicken can be cooked in advance – add the coconut cream just before serving to prevent the sauce from thickening too much.
For a lighter dish, add 200ml coconut milk instead of the coconut cream.

Hands on at Holi Cow….

Fruits of the Curry 101 class....

Fruits of the Curry 101 class….

It has certainly been a crazy week! I hosted the first hands on cooking class at the Holi Cow and it was lots of fun with an enthusiastic group. The Curry 101 class covered Lamb Rogan Josh, Coconut Prawns, Chickpea and Mushroom Curry, Creamy Coriander Chicken, Rotis and my famous Dreamy Chocolate Cake.

Here are some pics….

Graeme and Sara Butchart - The prawn curry pros....

Graeme and Sara Butchart – The prawn curry pros….

The Curry Queens…

The Curry Queens prepared the Creamy Coriander Chicken.....

The Curry Queens prepared the Creamy Coriander Chicken…..

Bad Boys at the Curry 101 class...

Bad Boys at the Curry 101 class…

The lovely Dee Ann…steals the spotlight!

Dee Ann - strikes are pose....

Dee Ann – strikes are pose….

Yudhika - the roti lady....

Yudhika – the roti lady….