kenwood sa

Fong Kong Breyani with Fish and Prawn

Fish and Prawn Breyani

Fish and Prawn Breyani

I don’t eat enough fish…sad but true! So this is me making an attempt…

This is my latest quick and easy breyani recipe – it’s also become known as the FONG KONG Breyani!!! The old-fashioned way was to steam the raw fish with the rice…sometimes it’s perfect and sometimes the fish turns into mush….this FONG KONG style ensures that it will be perfect…aromatic, appetizing and beautifully presented.

Most of my favourite fish choices are either on the red or orange list. Check the SASSI website for more details…you will be surprised to find some of our old favourites like Englishman, Red Roman and Mussel Cracker on the list! So buy fish on the ‘Green List’! I have opted to use fresh hake….it is seriously good, reasonably priced and always available! To ‘tart up’ the hake, I ‘shoshen’ sauteed prawns over just before serving.

Nothing beats a good pot for making breyani…a FONG KONG pot just won’t do. That would be asking for trouble. For me, I haul out a rather large AMC pot, to cook up a super large batch…we sometimes have neighbors to feed!

Here is the recipe:

Fish and Prawn Breyani

1kg linefish steaks
15ml red chilli powder
Salt to season
1kg prawn tails
Sunflower oil to fry fish and prawns
4 potatoes, sliced into rounds and fried
65ml sunflower oil
1 cinnamon stick
1 bay leaf
5ml cumin seeds
1 onion, finely chopped
7ml coarse salt
20ml crushed garlic
30ml red chilli powder
400g chopped tomatoes
10ml ground cumin
10ml ground coriander
2ml turmeric
125ml fresh cream
250ml cooked lentils
900ml cooked basmati rice, cooled
100g butter, melted
250ml boiling water
Fresh coriander, to garnish

Here’s how:

Rub the red chilli and salt over the fish steaks and leave to marinate in the refrigerator.
Heat the sunflower oil, add the cinnamon stick and bay leaf.
When the spices are fragrant, add the cumin seeds.
Once the seeds splutter, add the onion and salt.
Saute until the onion is light golden brown.
Stir in the crushed garlic, stir for a few seconds, then add the red chilli powder.
Add the chopped tomatoes followed by ground cumin, coriander and turmeric.
Simmer until the tomatoes soften.
Add the fresh cream, layer the potatoes and halt the lentils over the tomatoes.
Next add the cold basmati rice and the remaining lentils.
Drizzle in the melted butter and pour the boiling water over the rice.
Steam on low until the rice heats through.
Heat the sunflower oil and fry the fish until golden brown.
Place the fish steaks over the rice and cover.
Lastly heat 30ml sunflower oil and saute the prawn tails for a minute just before serving.
Season the prawns with salt and scatter them over the rice.
Cover the pot with a tight-fitting lid and leave to infuse for a minute.
Garnish with fresh coriander and serve immediately.


The Home Channel – Sugar ‘n Spice

Yudhika Sujanani on Sugar n Spice - The Home Channel

Yudhika Sujanani on Sugar n Spice – The Home Channel

Sugar ‘n Spice will be on DSTV’s Home Channel 176 today! Don’t forget to check out the amazing ‘Feast of Eid’ Competitions to win an AMC cookware and a Kenwood Kmix!

Here is the link to the AMC competition:

And to win the Kenwood Kmix – post a comment to this link:

Wednesday 31 July 2013

Thursday 1 August 2013

Happy Cooking, Everyone!

Sugar ‘n Spice recipes: Fresh Cream Almond Burfee by Yudhika

Burfee all done...yay!

Burfee all done…yay!

This was the last episode of Sugar ‘n Spice and we were all in pretty good spirits. We were also way ahead of schedule so that just added to the festive cheer!

I did have time to pose for the camera…my special superwoman pose always gets everyone giggling!

This burfee is made with fresh cream – it needs to be refrigerated until you are ready to serve. If the mixture is still too soft…pop the burfee into the freezer before you un-mould them. It’s a basic recipe that you can play around with…my favourite variations are pistachio or coconut instead of almonds.

Yudhika's Handy tips...use a consol glass jar to tint the almonds!

Yudhika’s Handy tips…use a consol glass jar to tint the almonds!

Another handy tip – place the almonds in a glass jar and add the food colouring. Close the lid and shake the jar, adding a little more food colouring to get the perfect shade…tip the almonds onto a baking tray and roast until they are dried. Using the jar prevents you from ruining that perfect manicure!

Almond Burfee


500g full cream milk powder
150ml tinned dessert cream
385g tin Spar condensed milk
350ml fresh cream
60ml Spar butter
125ml sugar
150ml Spar icing sugar
5ml ground cardamom
45ml finely ground almonds
Edible gold leaf, to decorate

Spray a silicone mould with non stick spray.
Place the milk powder and dessert cream in a mixing bowl.
Use your fingertips to rub the cream into the milk powder.
Leave aside for an hour.
Place the milk powder in a Kenwood food processor.
Process the mixture until it is fine in texture.
Place the condensed milk, fresh cream, butter and sugar in a thick bottomed pot.
Heat the mixture on medium and bring to the boil.
Stir constantly until it has reached a custard like consistency.
Add the milk powder into the hot cream and mix well.
Add the sifted icing sugar, ground cardamom and ground almonds.
Mix well to evenly distribute the almonds and ground cardamom.
Spoon the mixture into the silicone mould and gently compress the mixture.
Leave to cool and then refrigerate until set.
Turn the mould over onto a baking sheet and gently push the burfee out.
Decorate with edible gold leaf.
Top each piece with a whole tinted almond.

Yudhika’s tips:

The burfee must be chilled when it is being un-moulded. Pop the silicone mould with the burfee in the freezer for 10 minutes if it is too soft.

Sugar ‘n Spice recipes: Chicken Korma

Yudhika Sujanani on Sugar 'n Spice - Feast of Eid

Yudhika Sujanani on Sugar ‘n Spice – Feast of Eid

Sugar ‘n Spice shoot days are big fun…a little stressful at times but always fun. The Saffron/Ochre team are fabulous and I am always delighted to work with them! Stephen de Kock (the boss), Ushi Goshalia (my other boss), Danny (cameraman extraordinaire), Levar DUB DUB (he makes divine cocktails) and the Zaheera Mohammed/Gavin Poonjala (the money master minds)…what more could a girl ask for??? Oh yes, one more thing…Alexa Wilson…she had me looking like Indian Barbie all day…everyday!

Yudhika and the boss - Stephen de Kock from Ochre Media

Yudhika and the boss – Stephen de Kock from Ochre Media

My other boss, Ushi Goshalia

My other boss, Ushi Goshalia

The shoots are fun…the days are long and there are lots of festive cheer…not to mention the lunch time feasts and doggie bags – It’s all part of the Sugar ‘n Spice experience!

In episode five of Sugar ‘n Spice, I prepared the classic…or should I say my version of the classic Chicken Korma. This is said to have originated in Persia and was brought to India in the 16th Century during the Mughal Empire. This is also not a dish for the faint hearted, calorie conscious eater…the sauce is lightly spiced with cardamom, red chilli, bay leaves and cinnamon, thickened with cashew nuts and finished with a generous glug of fresh cream….perfect for any feast and for those who prefer mild dishes.

Yudhika's Chicken Korma on Sugar 'n Spice

Yudhika’s Chicken Korma on Sugar ‘n Spice



800g chicken fillet, sliced
60ml sunflower oil
1 bay leaf
1 cinnamon stick
5 cardamom pods
60ml desiccated coconut
2 onions, finely sliced
60ml boiling water
185ml cashew nuts
250ml boiling water
15ml crushed ginger
15ml crushed garlic
10ml red chilli powder
5ml ground coriander
5ml garam masala
250ml fresh cream
Pinch of sugar
Salt to taste
Fresh coriander to garnish
Edible gold leaf, to garnish

Here’s How:

Soak cashew nuts in 250ml boiling water for ten minutes. Saute the onion slices with a little oil in a non stick frying pan until golden brown. Remove and drain on absorbent paper towel.
Place the 60ml boiling water in a Kenwood blender with the onion slices and process until smooth. Place the onion paste in a bowl.
Process the cashew nuts in the Kenwood blender with the water until smooth.
Heat oil in a 30cm AMC pot on medium. Fry cinnamon stick, cardamom pods and bay leaf until they turn a shade darker and become fragrant. Add coconut and stir until the coconut turns a light golden brown. Stir in the crushed ginger and garlic.
Mix in the onion paste and saute until the excess moisture evaporates. Stir in the red chilli powder, coriander and garam masala. Stir for a few seconds before adding the chicken fillets.
Coat the chicken in the spices and fry until the pieces are sealed. Sprinkle in the salt.
Pour in cashew paste and a little boiling water. When the chicken fillet is almost done and the cashew sauce thickens, add the fresh cream and sugar.
Reduce heat and simmer for 2 – 3 minutes. Adjust the seasoning and garnish with fresh coriander leaves.
Gently dab the gold leaf over the chicken and serve.

Yudhika’s Tips

Use 6 plump chicken fillets for 4 people.
For a more nutty flavour, add coconut milk instead of fresh cream.
A Kenwood blender/liquidiser works best when making onion and cashew nut paste – a food processor leaves lumps in the paste and does not result in a smooth sauce.

Sugar ‘n Spice: It’s a date….

Yudhika Sujanani's Date Crumble

Yudhika Sujanani’s Date Crumble

I have mentioned Mrs Anne Bramdeo in my Curry Me Home recipe book and in a few blogs. She is just one of those people who you carry in your heart! If I had to count my blessings on a quiet day…she would feature as one of my greatest!

Now, about Anne Bramdeo…she taught me how to make mealie meal rotis and convinced me to stop using an AMC pot lid to get them perfectly round. She also showed me how to smock, make chilli pickle and how to keep your spice rack in order. When I am in her company, I feel happy and content…close to twenty years later – I am certain that it is one of those soul mate connections that we share.

Anne Bramdeo loves dates…when I last visited her she enthused about ‘date jam’. I hunted high and low – but there was no date jam to be found at the supermarkets…I think I should have a quiet word with Pat Tarr from Broadacres Superspar about this. By the way, I did take Mrs Tarr a chunk of this crumble and she says I should get a ‘WARNING’ because it was so moreish!

I set out to perfect a date jam and tweaked the recipe just before the Sugar ‘n Spice ‘Feast of Eid’ show. I added a pinch of cardamom and a handful of pistachios. I used the home-made jam to zhoosh up an old-fashioned crumble! I am delighted to share this with you and say that this recipe like so many others was inspired by a very special lady who I fondly call Aunty Anne!

Tune into DSTV’s Saffron TV on Channel 195 to catch the show…

Saturday 27th July –Eps 1 & 2 at 3pm….repeat at 8pm

Sunday 28th – Eps 3, 4 and 5 at 1pm …Eps 6 & 7 at 2pm – music break in between…repeats at 6pm and 6.30pm

Daily from Monday 29th at 7.30 pm…2 eps back to back…repeats daily at 8am, 12pm and 4pm.

PS – Anne Bramdeo turns 70 next month and I am hoping to pop to Durban to visit her on this special day…Maybe, I could make her this date crumble?

Here is the recipe…

Date Crumble:

Date Jam

500ml cold water
500ml sugar
500ml chopped dates
5ml ground cardamom
45ml fresh lemon juice
125ml pistachios

Dissolve the sugar and water in a 24cm AMC pot.
On a medium heat, stir the solution until the sugar crystals have dissolved.
Bring the solution to the boil and then add the chopped dates.
Simmer until the dates are soft and mushy.
To test the jam, place a little on a saucer.
Scrape the jam with a back of a teaspoon – there should be a visible line in the saucer.
Add the lemon juice and pistachios.
Stir well and leave to cool.

For the crumble:


250g Spar butter
45ml sugar
45ml Spar sunflower oil
5ml vanilla essence or vanilla paste
2 eggs
10ml baking powder
600ml – 700ml cake flour
Spar Icing sugar, to dust

Place the butter and sugar in a Kenwood Chef and cream until light and fluffy.
Add the sunflower oil and vanilla paste.
Add eggs one at a time, beating well after each addition.
Sift 600ml cake flour and baking powder into the cream butter.
Use the dough hook to work the ingredients into a soft ball.
Add a little more flour if the dough is too soft.
Divide the dough into two portions.
Place one portion in the freezer to firm up.
Grease a 23cm loose bottomed pie tin and press half the dough over the base.
Spread the date jam over the base.
Grate the chilled dough directly over the jam.
Bake the crumble in a pre-heated oven at 180 degrees celsius for 30 – 35 minutes or until it is golden brown.
Turn the crumble from time to time to ensure that it browns evenly.
Remove the crumble from the tin while it is still hot and dredge with layer of icing sugar.
Serve warm with a dollop of cream or ice cream.

Yudhika’s Tips:

I prefer to make this with real butter – what could be nicer? I am not oblivious to the cost of butter but I label myself a keen shopper so when I spot the Spar butter on special, I load up my trolley and avoid making eye contact with the other shoppers…I recommend this butter for baking and when on special it retails for R19.95 per 500g! What a win!

The Icing Sugar is also a Spar house brand! I like the resealable bag and it does not harden and become super lumpy….I sometimes cheat when making frosting and pop it into the Kenwood with out sifting it…I am a self-confessed lazy chef that hates washing up!

Ready…Set…Spice – Feast of Eid

Parda Saffron Lamb Breyani

Parda Saffron Lamb Breyani

The second season of Sugar ‘n Spice kicks off tomorrow. This time its a little different with the recipes themed around Eid. ‘Time Travel’ is the best description for the weeks leading up to the shoot…at first, I was a little overwhelmed….wouldn’t you be? The Muslim ladies in our neighbourhood were more than good cooks…they were outstanding! A trip down memory lane was just the right place to start…and for me…all good things start in my hometown…a little town, just south of Durban called Isipingo!

Eid was a huge celebration – it did not matter if you were Muslim or not because our neighbours were just simply happy to share…it was not about religion…it was about sharing your traditions with the community.

Aunty Meymoona and Shayda would pop around and teach my very stressed mother how to make samoosa pur or a layered breyani. These ladies were not just good cooks…they were incredibly confident too and happy to share their knowledge!

Back to Sugar ‘n Spice…I was absolutely delighted to part of this project and once again, it’s the team that makes the show come alive. The Ochre production crew took over my home for two days and behind the scenes we were powered by Coca Cola (how do I love my Coke Light???), AMC cookware – (Chris Koekemoer, Nariman Parker and the lovely Kaye Cox) who put the fire into Sugar ‘n Spice and Chantelle I’Ons from Kenwood SA who kept the ‘wheels’ in my kitchen turning! Log onto the competitions link and find out how you can enter to win a cookware from AMC (a must have in my world) and also a Kenwood Kmix!

Here are the playout times for the Sugar ‘n Spice on DSTV’s Channel 195!

Saturday 27th July –Eps 1 & 2 at 3pm….repeat at 8pm

Sunday 28th – Eps 3, 4 and 5 at 1pm …Eps 6 & 7 at 2pm – music break in between…repeats at 6pm and 6.30pm

Daily from Monday 29th at 7.30 pm…2 eps back to back…repeats daily at 8am, 12pm and 4pm.

In episode one, I prepare a Parda Lamb Breyani….Parda means a ‘veil’! I did a food tour around Mumbai a few years ago and this is when I first got a tantalising taste of this style of Breyani. A breyani pot arrived at the table with a knife…the waiter then ‘saws’ through the crispy ‘lid’ to release the aromatic steam! It was certainly quite theatrical and I quite enjoy that from time to time.

This breyani is highly aromatic and the secret is the steam that is trapped in my trusted AMC gourmet unit. The ‘parda’ or ‘veil’ is made from a simple dough and it works wonders…in short, it’s a show stopper….

AMC gourmet unit...sealed with parda dough

AMC gourmet unit…sealed with parda dough

Here is the recipe:

Parda Saffron Lamb Breyani

Serves 10 – 12 people


2,5kg lamb knuckles
8 medium-sized Up to Date potatoes
2 onions, finely sliced
Spar sunflower oil, for frying
100ml sunflower oil
2 large cinnamon stick
4 bay leaves
6 cardamom pods
10ml cumin seeds
2 large onion, finely chopped
15ml coarse salt
30ml crushed garlic
30ml crushed ginger
45ml red chilli powder
20ml ground coriander
10ml ground cumin
15ml garam masala
5ml turmeric
400g chopped tomatoes
250ml fresh cream
3 x 400g Spar tinned lentils, drained
2500ml par cooked basmati rice
125ml extra virgin olive oil
Strands of saffron
500ml boiling water
Few drops of egg yellow food colouring
Fresh coriander and curry leaves, to garnish

For the ‘Parda’ dough:

400g cake flour
100g butter
5ml sugar
150ml cold water
1 egg, lightly beaten

Here’s how:
Peel the potatoes and slice them into thick rounds.
Heat the sunflower oil in a pan and fry the potatoes until tender.
Remove from the oil and leave to drain.
Gently dab the excess oil with absorbent paper towel.
Fry the onion slices until light golden brown.
Remove the onion from the oil and leave in a colander to drain.
Spread the onion slices over absorbent paper towel.

Heat 100ml sunflower oil in a large 30cm AMC gourmet unit (with metal handles).
Fry the cinnamon stick and bay leaves until fragrant.
Add the cardamom pods and cumin seeds.
When the cumin seeds start to sizzle, add the onion and salt.
Saute until the onion is light golden brown.
Add crushed garlic and ginger.
Stir for a few seconds and then add the red chilli powder.
Stir well and add the lamb knuckles.
Mix the knuckles in the chilli paste and continue stirring until the meat begins to stick.
Lower the heat and scrape the bottom of the pot with a wooden spoon.
Add the ground coriander, cumin, garam masala and turmeric.
When the spices on the bottom of the pot start to brown, add the tomatoes and pour in boiling water to cover the knuckles.
Simmer the knuckles on a low heat, adding more water if necessary.
When the knuckles are 90 % cooked and the sauce has reduced, layer the fried potatoes over the lamb.
Pour the fresh cream over and then layer half the lentils over the potatoes.
Layer the cooked basmati rice over the lentils and scatter the remaining lentils on top.
Drizzle olive oil over the rice.
Heat the saffron strands in the microwave for 30 seconds.
Leave to cool lightly and then lightly crush the strands with your fingertips.
Pour the boiling water over the crushed saffron strands and leave to infuse.
Pour the saffron infusion over the pot and pour a few drops of egg yellow food colouring over the rice.
Sprinkle the fried onion slices over the rice and drizzle with extra virgin olive oil to prevent the rice from becoming sticky.
Make the parda dough by rubbing the butter into cake flour. Add the sugar and pour in the water.
Use the Kenwood dough hook attachment to work it into soft dough.
Roll the dough into a large round.
Make a thick paste with flour and cold water. This should resemble thick glue.
Spoon the paste over the edges of the round and use the back of a teaspoon to spread it evenly.
Drape the round over the pot, then press and pleat the dough to stick it down firmly under the lip of the gourmet unit.
Brush the dough with beaten egg.
Place the breyani in a preheated oven at 180 degrees Celsius for 45 – 60 minutes or until the pastry cover is golden brown and sounds hollow when tapped.
Use a sharp knife to cut through the crispy dough to let out the steam.
Gently toss the breyani and garnish with fresh coriander.

Yudhika’s tips:
Always use cold rice when making breyani as this prevents the rice from getting sticky.
The rice should be par boiled and seasoned for this recipe.
The potatoes can be par-cooked by boiling.
Chicken pieces can be used instead of lamb in this recipe.
I prefer using fresh cream but low-fat yoghurt can be used instead.
Adjust the red chilli powder if you would like to make this dish milder or hotter

A note about Spar branded tinned lentils – I have tried various brands and this one works for me…the lentils are not too small and mushy which I have found with some other brands….its also been a stone free experience for me so far! Please use the brands, you are most comfortable with!