Mela latest recipes

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.

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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.

 

 

 

 

 

 

 

 

 

 

 

 

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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.