KitchenAId Competition

Turkey time….recipes for the festive season!

A spicy roast Yudhika Sujanani at the Holi Cow!

A spicy roast turkey….by Yudhika Sujanani at the Holi Cow!

Growing up in Durban, the closest we got to turkey was Christmas shows on telly!  Christmas time was a time for delicious curries and a mainly seafood feast…..there would sometimes be a roast that would be added to the spread…just because and there would be roast potatoes to go with it.

Turkey was what Christmas dreams were made of ….and we always imagined it to be a huge turkey with stuffing, of course and all the trimmings.  Bigger is not better when it comes to turkey and although I would love to impress my son, Rushil, with an 8kg turkey…size doesn’t count and I always say…Bigger isn’t always better….besides, an 8kg turkey would look like an ostrich!

Celebrating is what do mostly through my blog….so you could be having a very very merry festive season if you win the KitchenAid stand mixer competition!  Take a look here to enter….

I posted a recipe for a turkey flattie a few days ago, click here for the recipe….. This recipe cuts down on the cooking time and its simply delicious!  I have also been hard at work creating recipes for the food insert on Mela which airs on Sundays at 13h30 on SABC 2…..we have a decadent Christmas feast lined up for you on the 21st December which will definitely leave your taste buds tingling when Christmas gets a spicy Indian twist….thanks to the Mela team who put this amazing segment together, sharing recipes and the true Mela magic!

A flavoured butter is a must for turkey….you can also play around with your favourite spices and herbs to create your very own take! And here is the recipe for my deliciously moist Christmas turkey….stay tuned for more recipes from me at the Holi Cow….I will be posting the garlic potato stack recipe in a few minutes!

Roast Turkey

5 – 5,5kg whole turkey, defrosted

Salt, to season

Black pepper, to season

250g soft butter

30ml sunflower oil

30ml ginger and garlic paste

5 – 6 green chillies, crushed or finely chopped

8 sprigs fresh thyme

15ml ground coriander

15ml red chilli powder

15ml ground cumin

15ml lemon juice

8 makrut lime leaves, optional

2 onions, quartered

2 slices fresh lemon, 5mm thick

1 bay leaf

Here’s how:

Season the turkey with salt and black pepper.

Place the butter, sunflower oil, ginger and garlic, green chilli and fresh thyme in a mixing bowl.

Cream the butter until soft, add the spices and mix well.

Stuff the turkey cavity with the quartered onions, lemon slices and bay leaf.

Use butcher’s twine to secure the drumsticks in place.

Place the turkey on a roasting pan with the breast facing up.

Gently lift the turkey skin and smear the spicy butter over the breasts.

Try not to break through the skin – this will keep the meat tender.

Rub a little butter over the wings and drumsticks.

Place the lime leaves under the turkey skin.

Pre-heat the oven to 220°C and roast the turkey for 10 minutes.

Lower the heat to 180°C and roast the turkey for 2,5 hours – calculate the time by allowing 30 minutes per kilogram.

Leave to rest for 2 – 2,5 hours before serving.


Christmas on the cards….cherry coconut and cardamom slice

Yudhika's Cherry Coconut and Cardamom Slice....

Yudhika’s Cherry Coconut and Cardamom Slice….


The load shedding has been driving me dippy…..I had a beautiful hazelnut nutella roll in the oven and it bombed…thanks to Eskom…in the meantime, here is another recipe for you that is perfect for Christmas!


Over the festive season, we have berries galore….raspberrries, blueberries, strawberries and my favourite…Cherries!


A slice of heaven....made with love by Yudhika!

A slice of heaven….made with love by Yudhika!


This recipe combines some of my favourite flavours and textures….coconut, squidgy baked cherries, a delicious buttery slice and lashings of mascarpone!  Together, its like a slice of heaven on a plate!  I serve this slightly warm and a word of warning…one slice is never enough!


Sliced...and ready to serve!

Sliced…and ready to serve!

This could be an extra special Christmas….you could win the KitchenAid stand mixer….click here…….the winner will be announced after this weeks episode of Mela on SABC2 – tune in at 13h30 and stay tuned on my twitter site ‘Yudhika Sujanani’ for the big announcement.  On Mela this week, I will be preparing brown flour roti and chicken tikka wraps!  For more on Mela, check out the video links here…  And for the links to the recipes I prepare on Mela….check out the Mela Facebook and Twitter pages!



Cherry Coconut and Cardamom Slice




150g soft butter

150g caster sugar

3 eggs

2,5ml vanilla paste

150g cake flour

75g desiccated coconut

10ml baking powder

5ml ground cardamom

45ml full cream milk

100g fresh cherries, pitted and halved


Icing sugar, to dust


250g mascarpone

30ml icing sugar

2ml vanilla paste



Here’s how:


Grease a 25cm fluted pie tart tin and line with baking paper.

Place the butter into a mixing bowl and cream until light in colour.

Gradually add the sugar and continue beating until the sugar starts to ‘dissolve’ into the butter.

Add the eggs one at time with 5ml cake flour.

Beat well after each egg, add the vanilla essence.

Fold the cake flour, desiccated coconut, baking powder and ground cardamom into the egg mixture.

Fold in the milk and mix until smooth.

Pour the mixture into the prepared pie tin and smooth with a spatula.

Scatter over the cherries and gently press them into the batter.

Bake at 170°C for 35 – 40 minutes or until a skewer comes out clean when tested.

Remove from the oven and leave to cool for a few minutes before removing from the tin.

Dust with icing sugar.

Whip the mascarpone with the icing sugar and vanilla paste until thick.

Slice the cake and top with a dollop of sweetened mascarpone cream.



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….

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



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 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,

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




Lemongrass Prawn Skewers

Serves 4


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 Burfee Blues…..Orange, Cardamom and Pistachio Burfee

Orange Cardamom Burfee by Yudhika Sujanani

Orange Cardamom and Pistachio Burfee by Yudhika Sujanani

Every year, there are a few requests for burfee recipes….so far I have done Almond burfee, Chocolate Burfee, Rose Burfee and Coconut Burfee….even Burfee made with fresh cream! And every year, I still think up more Burfee recipes. Sometimes, it has left me feeling rather blue….always having to think up something different! Speaking of blue…check out the new KitchenAid Stand Mixer competition on the blog…. and another competition that will definitely chase your blues away is the AMC Gourmet Roaster competition, click here, – this is just what you need to get simmering for Diwali.

Back to the burfee….my favourite is the more solid burfee slice made with almonds and topped with brightly tinted flakes. This year, I have been playing around with burfee ideas and came up with a new one…Orange and Cardamom Burfee! This is also a teaser….I am featuring this recipe in the Post Diwali Supplement 2014 so this will give you a little ‘taster’ of what is to come on Wednesday….so, don’t forget to pick up your copy of the Post Newspaper on Wednesday, 15 October…I will also be preparing a traditional veggie breyani on this weeks’ episode of Mela on SABC 2 at 10.30am!

Now, the fresh cream burfee is softer and call be scooped or moulded into balls. You can watch the clip here, and here for the recipe: The important thing about the fresh cream version recipe is that you must reduce the liquid by at least 50% or the burfee will be too soft..if it is too soft, then place the burfee in the freezer for a while…this will dry out the excess moisture and then the burfee will firm up!

For the coconut burfee click here, and the rose burfee click, here…

Orange Cardamom and Pistachio Burfee

500g Klim milk powder

175ml tinned dessert cream

375ml sugar

250ml cold water

Zest of 1 orange, leave out the white pith
5ml orange essence
2,5ml ground cardamom

25ml butter

Few drops orange gel food colouring
Whole pistachios
, toasted
Slivers of orange zest, to decorate

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.
Place the milk powder mixture into a food processor and pulse for 30 seconds or until the mixture resembles bread crumbs.
Combine the sugar, water and orange zest in a small AMC pot and boil until a thick sticky syrup forms.
Add the cardamom and butter to the syrup.

Tint the syrup with the food colouring.
Pour the syrup into the milk powder and stir well to combine and leave to cool just slightly.
Quickly press the mixture down into the prepared dish or baking tray.

Once the mixture cools, refrigerate the burfee until firm and slice into blocks or diamonds.
Garnish with pistachios and orange zest slivers.

It’s a Blog Party…KitchenAid Competition

Yudhika's KitchenAid giveaway

Yudhika’s KitchenAid giveaway

My blog is a celebration…it’s all about feasting, celebrations and fun…there are some recipes too…but it’s also about my love for food and celebrating that love! To celebrate joining the Mela team, I decided to give away one of my kitchen must have appliances…A Stand Mixer! And over the past few weeks with all the cooking and baking going on, I have fallen in love with this appliance over and over again!

The winner of the KitchenAid Stand Mixer was announced. Renuka Lallbahadur was delighted but it left quite a few people feeling quite blue…so to chase away those blues…I am delighted to announce my next KitchenAid competition….A blue KitchenAid mixer worth R6990 could be yours by entering this competition…..all you have to do is leave a comment…what are you enjoying on the Mela food slot.

Yudhika's KitchenAid Giveaway....

Yudhika’s KitchenAid Giveaway….

Now to enter this competition take note…
You have to be a follower on my blog and on twitter!
When you comment, don’t forget to #kitchenaidsa #melasabc2 #yudhika
Twitter: @yudhikasujanani – tweet us with #yudhika #kitchenaid #melasabc2

For those of you who have been missing your Sunday dose of Mela, you can catch them here….

The competition closes on 13 November 2014 and the winner will be drawn on at Holi Cow on the 15 November at 10am – please let us know if you will be popping in for the draw! Contact Holi Cow at 011 467 2661.

The draw decision is final.

All aboard…..

Love begins with 'LIKE' - click like or follow on facebook, twitter or the blog and leave a comment!

Love begins with ‘LIKE’ – click like or follow on facebook, twitter or the blog and leave a comment!

Just a few hours to go before this magnificent KitchenAid mixer finds its new home! Enter by leaving a comment on this link,…you can also leave a comment with #KitchenAid #Mela on these links:
Facebook –
Facebook –
Facebook –
or Twitter:

Good luck with the competition…I am so so excited to be sharing such an awesome prize on my blog….don’t forget to click ‘follow’ on this blog to get the latest recipes and competition information.

Till tomorrow then,


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: and you can also watch the clip from the show for a step by step guide to the perfect breyani…click here:

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…

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


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 Food Mela…another reason to celebrate!

The Mela Family...left to right, Yarisha Singh, Kajal Bagwandeen, Yudhika Sujanani, Jailoshni Naidoo, Tevin Naidu, Farrah Mia, Fadeen Mia, Mishal Mookrey, and Zakeeya Patel

The Mela Family…left to right, Yarisha Singh, Kajal Bagwandeen, Yudhika Sujanani, Jailoshni Naidoo, Tevin Naidu, Farrah Mia, Fadeen Mia, Mishal Mookrey, and Zakeeya Patel

Life is beautiful…Life is colourful and now Life is Mela!  You must be wondering what a ‘Mela’ means?  Mela is an Indian fair.  Think bright colours, celebrations, delicious feasts and laughter…most importantly laughter!

A few months ago, I hosted a charity fundraising dinner for Richard Fienberg at Ethos Private Equity, and while preparing the feast, I received a call from the lovely Saira Essa who asked if I would shoot around 10 episodes for her new show.  I had worked with SABC 3’s Eastern Mosaic before but this was a ‘wow’ moment!


I couldn’t believe it….she promised to ring me a few days later and we set up a telephonic appointment…I waited by the phone…paced the garden at Holi Cow killing the lawn and then she rang…dead on time!  It suddenly began to sink in….this was really happening….what was I going to cook, what was I going to wear???


It just seemed too good to be true but the shoot was scheduled and we completed 17 food slots!  It was hard work, long hours and most importantly lots of laughs.  It seems that this is what the Mela team is all about.  I have now officially joined the team with Jailoshni Naidoo, Kajal Bagwandeen, Tevin Naidu, Mishal Mookrey, Farrah Mia, Fadeen Mia, and our very own South African ‘Material Girl’, Zakeeya Patel!  


So tune in to Mela, the all new Indian experience, starting Sunday, 31 August 2014 at 10h30!  


The girls...Yarish, Yudhika,Farrah and Zakeeya...

The girls…Yarish, Yudhika,Farrah and Zakeeya…


The boys....Mishal Mookrey, Tevin Naidu and Fadeen Mia

The boys….Mishal Mookrey, Tevin Naidu and Fadeen Mia

Mela team....SABC 2

Mela team….SABC 2


This big moment in my career calls for a celebration and Love begins with like….so ‘follow’ me on Twitter: and leave a tweet about the competition! 

Click ‘Like’ on Facebook: and post your comment! 

OR log onto and post a comment…share the link, and you could be the winner of one of my kitchen ‘must have’ appliances, A KitchenAid Stand Mixer worth R6990!  

Love begins with 'LIKE' - click like or follow on facebook, twitter or the blog and leave a comment!

Love begins with ‘LIKE’ – click like or follow on facebook, twitter or the blog and leave a comment!

You have till the 1st October 2014 to post your comments and favorite moments in the comments section of this blog, Twitter or Facebook!  Terms and conditions apply.