Holi Cow

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.

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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.

Easter ideas….Spinach and Prawn Pilau

Yudhika's Spinach and Prawn Pilau with AMC Cookware...

Yudhika’s Spinach and Prawn Pilau with AMC Cookware…

The first part of 2015 has flown by and I can’t believe it’s Easter weekend already! I worked on an Easter recipe supplement for the Post Newspaper with Yogas Nair and her team which is always a delight! And this time, I was also lucky enough to work with my favourite company as the sponsor, AMC Cookware!

So while the Post Newspaper and AMC cookware keep me really busy, I have not blogged much but hopefully this recipe makes an appearance on your Easter table! And for those of you who love a hot cross bun, here is my recipe for Lindt Chocolate Hot Cross Bun, https://yudhikayumyum.com/2013/03/18/lindt-choc-chip-hot-cross-buns/

Spinach and Prawn Pilau

Serves 4

Ingredients

1kg prawns, shelled and de-veined
40ml sunflower oil, to fry prawns
Salt, to season

50ml sunflower oil
1 small cinnamon stick
5ml mustard seeds
5ml cumin seeds
1 onion, finely chopped
5ml coarse salt
4 garlic cloves, crushed
10ml red chilli powder
400g tomatoes, skinned and chopped or tinned
5ml ground cumin
5ml ground coriander
1ml turmeric
300g cooked brown lentils or 1 x 400g tin lentils drained
400g baby spinach chopped
750ml cooked basmati rice, cooled
125ml boiled water

Handful of crispy brown onions, to garnish
Fresh coriander, to garnish

Here’s how

Heat the sunflower oil in a 24cm AMC gourmet pan.
Add the cinnamon stick and fry until fragrant.
Add the mustard and when the seeds pop, add the cumin and fry for a few seconds.
Stir the onion and salt into the oil.
Saute until the onion turns light golden brown.
Add the crushed garlic cloves and saute until fragrant.
Stir the red chilli into the oil and heat for a few seconds.
Add the chopped tomatoes.
Add the ground cumin, coriander and turmeric.
Simmer until the oil separates from the sauce.
Layer half the brown lentils and spinach over the cooked tomatoes.
Layer the rice over and then layer the remaining lentils and spinach.
Pour the boiled water over the rice.
Reduce the heat and simmer until the rice heats through and the spinach wilts.
Heat a 28cm Chef’s Pan.
Add the 40ml sunflower oil when the pan is hot.
Saute the prawn in the oil until they turn pink and the tails curl.
Place the prawns over the hot spinach pilau and garnish with crispy brown onion.

Mela….Paratha Party

Yudhika Sujanani on SABC 2's Mela - Paratha's on the menu!

Yudhika Sujanani on SABC 2’s Mela – Paratha’s on the menu!

‘Dear Lord…please make them puff!’ Parathas were on the menu on Mela and during the shoot, I prayed and prayed…and prayed.  Every now and then a recipe flops and it’s disastrous but flopping on camera would be a catastrophe!  I bang out batches of paratha especially for Sunday brunch and they do puff up beautifully…but as Murphy would have it, I thought that they wouldn’t with a camera in front of me!

 

Yudhika on set at Holi Cow with SABC 2's Mela

Yudhika on set at Holi Cow with SABC 2’s Mela

 

The Mela season two shoot kicked off with the paratha episode and much to my relief…they did puff up!  Phew…I was so delighted…I mean overjoyed and having a whoop whoop moment.  I even dropped a comment about an Indian superstition – your mother in law will love you lots if your roti and paratha puff up into golden orbs!  Well, it’s just a superstition and I can tell you that it’s not true…maybe it’s because my mother in law doesn’t eat paratha???

 

Sweet Parathas or Sugar Roti by Yudhika Sujanani

Sweet Parathas or Sugar Roti by Yudhika Sujanani

 

 

 

I also featured a childhood treat in this  food episode.  Indian moms could turn just about anything into a treat and a little leftover dough was made into a sugar roti or sweet paratha.  The dough was stuff with sugar and gathered into a ‘moneybag’, rolled and cooked on a thava or griddle pan.  One bite into it and the hot sugar syrup would ooze out deliciously.  If you missed the episode, click here…https://yudhikayumyum.com/sabc-2s-mela-videos/mela-parathas/

 

To the old fashioned recipe, I added a light drizzle of condensed milk and a generous sprinkling of fresh grated coconut.  This is something I picked up in Thailand – the locals prepare a pancake with banana, condensed milk and coconut – takes me back to being so so lucky to travel with the Thai Embassy and Amazing Thailand.

 

Yudhika's Paratha on SABC 2's Mela

Yudhika’s Paratha on SABC 2’s Mela

 

 

Aloo Parathas and Paneer Parathas and Sweet Parathas

 

 

Paratha Dough:

 

1000ml cake flour

7,5ml fine salt

475ml boiling water

120ml sunflower oil

90ml butter, melted

 

Place the flour and salt in a mixing bowl.

Pour in the boiling water and mix with a wooden spoon.

Pour the sunflower oil in and mix well to combine.

Knead the dough while it is still hot until smooth.

Roll the dough into a ball until the cracks are no longer visible.

Slice the dough into eight pieces and roll into a smooth ball.

Leave the pieces in a mixing bowl and cover with a damp cloth.

While the dough is resting, prepare the filling for the parathas.

.

 

 

 

 

Aloo Paratha Filling

 

3 medium potatoes, boiled in the skin

15ml finely crushed fresh ginger

4 green chillies, finely chopped

45ml finely chopped coriander

5ml red chilli powder

Salt to season

 

 

Peel the skin off the potatoes and place them in a mixing bowl.

Mash the potatoes while they are still warm and leave to cool.

Pound the ginger and green chilli in a mortar.

Add the pounded mixture to the mashed potato.

Add the chopped coriander and red chilli powder.

Season with salt.

 

 

Paneer Paratha Filling:

 

100g grated paneer

1 large potatoe, grated

2ml ground cumin

5ml crushed ginger

5ml crushed garlic

Chopped coriander

5ml red chilli powder

5ml ground coriander

 

 

 

 

To assemble the parathas:

Flatten each piece of dough and scoop the filling into the centre.

Gather the edges of the dough to the centre to enclose the filling.

Twist the centre and pinch of the excess dough.

Gently flatten the dough with a rolling pin on a well floured work surface.

Roll the dough out into 15 – 17cm rounds.

Place the paratha on a heated tawa (indian griddle pan) and cook until freckles appear.

Turn the paratha over and drizzle a little melted butter over.

Turn again and drizzle a little butter over.

Remove from the pan when there are deep golden brown freckles on the parathas.

Serve hot with a dipping sauce of your choice.

 

Yudhika’s tips:

Smaller parathas are easier to handle especially if you are a beginner.

Adjust the green chilli if you would like a milder paratha.

Parathas can also be served with Mint Raita.

 

 

 

 

 

 

 

 

 

 

 

 

Something fishy…

Old fashioned Durban fish cakes by Yudhika Sujanani

Old fashioned Durban fish cakes by Yudhika Sujanani

Food is like time travel – I always say that and a recipe like this does transport me to my childhood in Durban.  Aromas would waft out the kitchen and I would soak up warm scented air.  My gran would make up a batch of these and it would be served at special occasions.  She never measured anything…and never missed a beat with her cooking.  She was like a magician, just adding a pinch of this and a sprinkle of that and miraculously she would turn out the most delicious meals.

 

During my childhood I noticed that men and women didn’t hang out together at functions.  The women congregated in the kitchen and the men would sit outside.  The men would make frequent trips to the ‘car boot’ which was where the booze was stashed.  Nobody ever real boozed openly – Boozing was man business and they left the cooking  and child minding up to the women folk!  Makes you think about how much things have changed!

 

For this recipe, I used tinned middle cut mackerel.  Tinned fish was never popular in our home and only acceptable in fish cake format.  I like these fish cakes super spicy, but reduce the green chilli for a milder version.  Do you remember these from your childhood.

 

I cooked these in an AMC 28cm Chef’s Pan.  If you are a little nervous about the cakes falling apart and sticking to the pan, start out by lightly greasing the skillet with a slick on non stick spray.  Then heat up the sunflower oil, and fry the cakes until golden brown.  The non stick spray is just a little ‘insurance policy’! I did a more summery fish cake recipe on Mela just recently using steamed hake and then baked them instead of frying.  Check out the video here, https://yudhikayumyum.com/2015/01/26/mela-summer-sizzler-fish-cakes/ – you can also head over to the Mela facebook page for the latest recipes.

 

 

I featured this recipe a few weeks ago in the Post Newspaper, don’t forget to pick up your copy and enter the AMC competition!

 

Fish Cakes

Makes 16

 

Ingredients

 

2 x 410g tins middle cut Mackerel

500g potatoes, boiled in skin

1 onion, finely chopped

10ml crushed garlic

60g coriander, chopped

8 green chillies, finely chopped

10ml ground cumin

10ml ground coriander

5ml salt

1 whole egg

1 egg yolk

 

 

1 egg, lightly beaten

Bread crumbs, to coat

 

Sunflower oil, to shallow fry cakes

 

Lemon wedges, to serve

 

Here’s how:

 

Drain off the liquid from the tinned Mackerel.

Place the pieces in a mixing bowl.

Scrape the fish to remove the dark meat of the mackerel and the bones as well.

Rinse lightly under a slow trickle of running water to wash away little bones.

Flake the fish into a mixing bowl.

Skin the potatoes and grate them into the bowl.

Add the garlic, fresh coriander and green chillies.

Sprinkle the powdered spices into the mixture.

Season with salt, add the egg and the egg yolk.

Mix well to combine.

Mould the mixture into little patties and place them on a baking sheet lined with baking paper.
Refrigerate the fish cakes until firm – this takes about an hour.

Dip the cakes into the beaten egg and toss them in bread crumbs to coat.

Heat an AMC 28cm Chefs Pan and once hot, spray over a thin layer of non stick spray, then pour in sunflower oil.

Fry the cakes in batches until they are golden brown.

Serve hot with lemon wedges and dipping sauces.

 

 

Mela: Summer Sizzler Fish Cakes

Yudhika on Mela's Summer episode on SABC 2

Yudhika on Mela’s Summer episode on SABC 2

 

Shooting with the Mela team is always a delight and I would be the first to say that all the bright ideas are not mine!  I have our lovely Mela producer who loves light summery meals and this is one of her favourites.  I am a curry and rice kind of girl so salads are not always top of mind!

 

Yudhika Sujanani - waiting for the tree fellers to leave!

Yudhika Sujanani – waiting for the tree fellers to leave!

We shot the second season of Mela in November last year.  When I watch the show, I burst into fits of giggles because shoot days can be quite stressful…Eskom’s load shedding meant that I was having my make up done at 3.30am!  And this is when our neighbor chooses to have his trees felled!  So, we sometimes just have to wait it out!  So, I play around in the Holi Cow garden while taking a break…it’s beautiful!  Here is the clip from Mela if you missed the show, 

 

On the menu for the Summer Mela Menu….spicy fish cakes, watermelon salad and a mango fool to use up those slightly over ripe luscious mangoes!

 

Spicy fish cakes

 

Ingredients

400g potatoes, boiled and mashed

2,5ml ajwain or carom seeds

2 spring onions, finely chopped

1 green chilli, finely chopped

1 egg yolk

400g lightly steamed hake

Salt and black pepper, to season

Handful of fresh coriander, finely chopped

 

Plain flour to coat

1 large egg, lightly beaten

Bread crumbs, to coat

 

 

Here’s how:

 

Place the potatoes in a mixing bowl and season with ajwain.

Add the spring onion, green chilli and the egg yolk.

Flake the fish fillets and add to the mixing bowl.

Season with salt and black pepper.

Lastly add the fresh coriander.

Mix the ingredients until well combined.

Mould the mixture into patties and dust with plain flour.

Leave the cakes on a sheet lined with baking paper.

Refrigerate until firm.

Remove the cakes from the refrigerator and gently coat in the beaten egg.

Coat with bread crumbs and then place on a well greased baking tray.

Preheat the oven to 180°C and bake the cakes for 20 – 25 minutes depending on the size. (I made 6 large cakes on Mela which took about 20 minutes to cook).

Serve with a chutney of your choice or raita.

 

 

 

Watermelon Salad

Serves 4

 

Ingredients

 

20ml olive oil

15ml lemon juice

Pinch of salt

600g watermelon chunks

1 onion, finely chopped – optional

100g feta cheese

100g flaked almonds

Chopped mint, to garnish

 

 

 

Here’s how

Combine the olive oil, lemon juice and salt.

Place the watermelon chunks on a platter and sprinkle the onion, feta cheese and flaked almonds over the top.

Drizzle the dressing over the watermelon salad and garnish with sprigs of mint.

 

 

Mango Fool

 

500g mango pieces, pureed

25ml sugar

15ml lemon juice

250ml double thick cream

100g double thick Greek yoghurt

100g whipped cream, to garnish

Mint leaves, to garnish

 

Here’s how:

Place the mango pieces into a blender with the sugar and lemon juice.

Blitz until the mangoes are pureed – if you are using stringy mangoes, pass the puree through a sieve to remove the fibres.

Pour the mango puree into a mixing bowl and fold in the double thick cream.

Spoon the yoghurt into serving bowls and top with the mango puree.

Top with whipped cream and garnish with a mint sprig.

Refrigerate until chilled and serve.

 

 

 

 

 

 

 

 

 

Perfect Payasam

Yudhika prepping for the Pongal shoot on SABC 2's Mela

Yudhika prepping for the Pongal shoot on SABC 2’s Mela

Working on the Mela food inserts gives me a chance to re-visit my childhood and share my favourite food memories.  I grew up in Durban as most of you would know by now and the weekends were reserved for the local pastime, ‘visiting’.  So, some weekends we would be out and about visiting and on others, we would be at home expecting visitors.  It was an awesome tradition and there were no phone calls made to confirm or make arrangements…you just popped in.  Imagine doing that in this day and age?

 

Payasam or vermicelli as we know it was made over the weekend to serve to guests around tea time.  Sometimes we were served cake, biscuits or samosas but we always hoovered up the payasam.  Do you remember the visiting days?

 

Pongal was celebrated by the Tamil community last week and Mela featured some recipes that would be perfect for Pongal…a spicy brinjal curry, lentil pilau, coconut chutney and to follow, a deliciously creamy payasam.  I served the payasam with fried poppadoms.  If you missed the episode and want a quick course on payasam, click here for the step by step guide from Mela, https://yudhikayumyum.com/sabc-2s-mela-videos/mela-pongal-recipes/

 

Perfect for Pongal or anytime of year....Yudhika prepares payasam on Mela

Perfect for Pongal or anytime of year….Yudhika prepares payasam on Mela

 

Payasam

 

Ingredients

 

1 cinnamon stick

4 cardamom pods

125ml vermicelli, broken

60g butter

30ml desiccated coconut

350ml boiled water

1 litre full cream milk

80ml sago, washed

75 – 85g sugar

100g flaked almonds, toasted

 

Place the cinnamon stick and cardamom pods into an AMC pot.

Heat the spices until fragrant.

Add the vermicelli and stir until light golden brown.

Add the butter and stir for a minute, then add the desiccated coconut.

Fry for a minute.

Add the boiled water and full cream milk.

Add the sago and simmer on a low heat until the vermicelli softens and the sago is translucent.

Once the payasum thickens, add the sugar and then flaked almonds, reserving some for garnishing.

 

Crash Test Curry…new cooking class!

Holi Cow, Kingfisher Drive, Fourways  Tel: 011 467 2661

Holi Cow, Kingfisher Drive, Fourways
Tel: 011 467 2661

The first open cooking class at Holi Cow in 2015…’The Crash Test Curry’ Course…I have been thinking of hosting this class for a while and I have finally put it together.

Madras, Jalfrezie, and Vindaloo…don’t be intimidated by the fancy names! This course will take you through the technique of curry making and how to use the various spices used in everyday flop proof curry making. I have designed this course for home cooks that love spice but don’t have hours to spend in the kitchen.

 

The ‘Crash Test Curry’ course covers Lamb Vindaloo, Chicken Madras, Fish Jalfrezie, and a delicious Aloo Mattar Gobi – a vegetarian curry with potato, cauliflower and peas. I will also demonstrate how to make Indian flatbreads or roti and a flop proof crème brulee.

 

A sit down meal is served after the class where guests enjoy the spoils of the cooking class. Call us at the Holi Cow on 011 – 467 2661 to make a reservation.  Please take note that Holi Cow is not a licensed venue, so please feel free to pack some wine for your cooking adventure! 

Date: Thursday, 29th January 2015
Time: 6 for 6.30pm
Address: Holi Cow, 38 Kingfisher Drive, Fourways
Cost: R425.00 per head

 

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.