Mela SABC 2

Up to a R100 Mela challenge…

 

Shoot the shop.....with Harry at the Broadacres Spar for Mela

Shoot the shop…..with Harry at the Broadacres Spar for Mela

 

Every now and then, we are challenged by the Mela producer to take up a challenge of sorts….this one got me thinking and shopping on high alert at our local supermarket, the Broadacres Superspar.  The challenge to prepare a three course meal for 4 people with R100.  It may sound impossible at first but a little cash can go a long way with some clever and creative shopping!  Just a quick word on costing….measure everything and weigh everything!

 

Shop shop shop at Broadacres Superspar.....special thanks to Mrs Pat Tarr and the team!

Shop shop shop at Broadacres Superspar…..special thanks to Mrs Pat Tarr and the team!

 

I headed off to the supermarket and checked out the specials and found some frozen hake fillets for just over R30 per box…I love hake but the price made this ingredient a winner….I also opted to make a little batch of choc cakes and spotted the little brinjals on special at R12 per punnet!  Another winner…a walk around Spar and the menu was already created.

 

Herbs can be pretty expensive, sometimes costing between R10 and R15 per pack.  With everyday cost-effective cooking, you need to get a little creative and I did the same a while ago by turning a sunny patch at Holi Cow into a herb garden…you have no idea how much fresh herbs and lettuce needs to be thrown out…it’s expensive and quite wasteful.

 

 

I opted to use fresh herbs from the garden…mint, coriander and spring onions were freshly picked to cut down on the costs and add oomph to the marinated brinjal starter.  I always have glace cherries in my  refrigerator…these are often left lying in there for a while so I decided to use them in the dessert…..it’s a shame really because they are so pretty.  Another tip for cost-effective cooking, is use up what you already have!!!

 

On the Mela menu today….Marinated Brinjals, Spicy Fish Masala and Mini Chocolate Cakes!  If you missed the episode, click here: https://yudhikayumyum.com/sabc-2s-mela-videos/melas-r100-food-challenge/

 

Marinated brinjals by Yudhika on Mela's R100 challenge...

Marinated brinjals by Yudhika on Mela’s R100 challenge…

Marinated Brinjals

3 – 4 small brinjals (i picked up a little punnet)

Fine salt, to sweat brinjals

Sunflower or olive oil, to grill brinjals

Half a lemon

15ml olive oil

2 spring onions, chopped

1 small red onion, chopped

Fresh mint sprigs, chopped

Fresh coriander, chopped

Thinly slice the brinjals and place them in a colander.

Wipe off the excess moisture using paper towels.

Heat a frying pan or a grill.

Brush the brinjal slices with oil and grill on a high heat until cooked through and slightly charred.

Place the brinjal slices onto a platter and squeeze over the lemon juice, then add 15ml olive oil

Season lightly with salt.

Sprinkle over the chopped spring and red onion.

Garnish with chopped mint and coriander.

Serve with crusty bread

 

 

Yudhika prepares a Spicy Fish Masala on SABC 2's Mela

Yudhika prepares a Spicy Fish Masala on SABC 2’s Mela

 

Spicy Fish Masala

50ml sunflower oil

5ml ajwain

4 sprigs on coriander with roots and stalks

1,5cm piece ginger

15ml crushed garlic

15ml mixed masala

4 ripe tomatoes, blanched and chopped

Salt to season

600g frozen fish

Chop the coriander stalks, roots and leaves into a mortar.  Add the ginger and garlic and pound into a rough paste.

Heat the sunflower oil in an AMC paella pan on a low heat.

Add the ajwain or carom seeds to the oil and fry until they sizzle.

Add the rough ginger and garlic paste and fry until fragrant.

Stir the mixed masala into the oil and heat for 3 seconds.

Add the chopped tomatoes and simmer until the tomato thickens.

Season with salt and stir well.

Add 250ml boiled water and then gently place the fish into the pan.

Lower the heat and simmer until the fish is cooked through.

Garnish with fresh coriander.

 

Mini Chocolate cakes by Yudhika Sujanani

Mini Chocolate cakes by Yudhika Sujanani

Mini Chocolate Cake

Ingredients

40ml cocoa powder

50ml boiling water

2 eggs

90ml sugar

2ml vanilla essence

100ml cake flour

5ml baking powder

Pinch of salt

60ml sunflower oil

Apricot Jam

100g milk chocolate, chopped

30ml milk

Cherries, to garnish

Mint sprigs, to garnish

 

 

Here’s how:

Preheat oven to 180 Degrees Celsius.

Grease and line 4 – 6 ramekins.

Dissolve the cocoa in boiling water and leave aside to cool.

Sift the cake flour and baking powder into a mixing bowl and then add salt.

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 into the egg mixture.

Fold the cocoa and sunflower oil into the mixture and pour into prepared ramekins.

Bake for 12 minutes or until a skewer comes out clean when inserted.

Turn the cakes out onto a wire rack and leave to cool.

Heat the apricot jam with water and glaze the cake.

Boil the milk, remove from heat and add the chocolate – whisk until the chocolate is smooth.

Pour the chocolate over the cake and serve.

Garnish with fresh mint and a cherry

 

 

 

Yudhika’s Tips:

Make sure the mixing bowl is oil free before whisking the eggs – oil prevents the eggs from incorporating air.

To crush a bunny chow….

 

Ready to bunny....Yudhika Sujanani on Mela

Ready to bunny….Yudhika Sujanani on Mela – Wardrobe: Sun Goddess

 

For heaven’s sake, we are not cooking up a bunny rabbit! It’s a  Bunny Chows and almost like traveling back in time…you have to take a trip down memory lane….so how do you describe eating a bunny….is it to eat a bunny?  No!  Everyone has their own terminology…to kill a bunny….to crush a bunny or to slay a bunny but there is never any cutlery!

 

Indian fast foods have a story behind them….and bunny chow was a way of serving curry in hollowed out bread that didn’t need a plate or cutlery…it was borne in times of hardship, racism and apartheid.  The best ‘Durban fast food’ was the result of those difficult times so yes, while we now live in a generation of born free’s, the bunny chow movement is still going strong!

 

When I think bunny chow, I think Island Hotel in Isipingo Beach!  My Nan’s sister, Phyllis owned the Island Hotel…well, it was owned by the ‘B V Naidoo’ clan that owned the hotel.  Strangely enough, the Andhrite community still speak of clans!  I do find it quite amusing…what if you just don’t have a clan or fit into one either?  I was never a fan of the chicken bunny….give me a good old bean bunny  or my other bestie, the famous lamb bunny.

 

We loved visiting Granny Phill!  She was always feed us…making sure that we were over fed and cheerful when we left….and definitely in need of an arvie nap!  She would cook up large batches of curries in massive pots…the cooking gene runs deep in our family!

 

Granny Phyllis passed away a few years ago…but she has left some beautiful food memories behind….we would smell the curry in the car park of the hotel and we knew that she was around!  She cooked with love and hearty…a larger than life personal with a sense of humor that just made us giggle!

 

Today, on SABC 2’s Mela, we are celebrating our ‘South African’ess’ on the show!  An iconic South African dish…should we call it a dish?  Dish or not…it’s really a feast!  This is a basic recipe….you can play around with it….for me personally, a Bunny Chow should have some of my favourite Durban flaves…..hot, spicy and it screams out for pickle!  I always have bits of pickle masala left in bottles in the refrigerator….and it’s just too delicious to throw out so we live with the irritation of the oily rings they leave in cupboards, shelves and counter tops!  If you missed today’s food Mela episode, click here to take a look: https://yudhikayumyum.com/sabc-2s-mela-videos/mela-bunny-chow/

 

There is just something about pickle…it has a magical ability to get out of the bottle! Maybe, it’s just too delicious to stay in a bottle!  So, here is a great way to use of those delicious bits of pickle masala….just pop a few scoops into your curries…it works well with paneer, chicken, seafood and lamb….my favourite is the lamb curry!  I also add some ‘home made fat chips’ to my bunny.  I squish the chips on top of the curry and then spoon more of that pickle masala sauce on top just to make it a super treat!

 

It’s also one of my favourite fix it ingredients….if the curry just needs a bit of ooooommph, add a scoop and it will remedy a bland curry transforming it into a magical one!

And the ingredients are....

I use lamb shanks or knuckles for this curry…I don’t enjoy the texture or flavour…maybe, I should say lack of flavour in leg of lamb so although it is boneless, it falls short on flavour!  I pop up to our local….the Broadacres Superspar and get Mr Pat to prepare the lamb cuts for me!  He is brilliant and one of those old school ‘blockman’ or butchers!  On his recommendation, I have tried a combination of knuckles and shoulder which I must say resulted in the tastiest curry ever!  Shoulder would be just a little too bony for a bunny.

 

If a bone finds its way into your bunny chow….just keep going!  Your fingers are going to get messy anyway so it’s not a train smash!

 

Rules for eating a bunny…just a quick lesson on bunny chow etiquette:

 

1. No cutlery

2. Only share a bunny with someone you know….it would just be weird to eat a bunny with someone you didn’t!

3. No bunny chows on first dates – save that for maybe the second!

4. Soft drinks work best with a bunny…I mean really, who ever drank red wine or champagne with a bunny…and fruit juice is just as bad!

5. If you love someone, let them have the soft bread on top!  You can also let them have the only potato or the last one!  That’s really saying, ‘I love you…big time!’

6. Need to rinse your fingers after an ‘outdoor’ bunny feast….use the windscreen washer….works perfectly every time!

The Bunny Chow....by Yudhika SujananiLamb Bunny Chow

 

Makes 4 quarter bunnies!

 

4 lamb shanks, each weighing around 350 – 400g

60ml sunflower oil

2 cinnamon sticks

2 bay leaves

1 onion, finely chopped

7,5ml coarse salt

60ml crushed ginger and garlic

45ml red chilli powder

10ml ground coriander

5ml ground cumin

5ml garam masala

2ml turmeric

2 tomatoes, blanched and chopped

30ml pickle masala, optional

 

Home-made potato chips, to serve

 

 

Heat the oil in a large AMC pot. Fry the cinnamon sticks and bay leaves.

Add the onion, sprinkle in the salt and sauté until the onion is light golden brown.

Add the ginger and garlic, stir for a few seconds, then add the red chilli powder.

Place the lamb shanks into the pot and coat in the spice mix.

Pour 500ml boiled water into the pan, then add coriander, cumin, garam masala and turmeric.

Simmer until the meat is tender and starts to leave the bone – you may need to add more water if necessary.

Remove the shanks from the pan, and place on a chopping board. Leave to cool slightly, and debone the shanks. Discard the bones.

Add the tomatoes to the sauce and once they soften, add the deboned lamb. Stir the pickle masala into the lamb and simmer for a few minutes.

Check the seasoning and adjust if necessary.

 

To serve:

 

Slice a loaf of bread in half and hollow out the soft inner, leaving the crust intact.

Spoon the lamb into the bread and then top with coriander and freshly made potato chips. Spoon more sauce over the chips and serve.

 

 

 

 

Loving my chops…

A good chop loving....by Yudhika Sujanani

A good chop loving….by Yudhika Sujanani

I am a ‘Lamb Chop’ sort of girl and feeling a little curried out!  I have just prepared this for lunch and they are delicious!  They are marinated twice…and that Serve with a side salad and some crispy bread, it is an absolute winner!

Skinny chops are just not fun…they should be thick cut and chunky with a good piece of creamy fat attached….it is the fat that keeps the chops tender!  Ask your butcher to get some done for you….I know that our fabulous Broadacres Spar always does the loin chops beautifully….think Moto Moto….I do like them big and chunky!

You can roast these chops in an oven or cook them over hot coals….the oven for me is a better option!  There is lots of ginger in this recipe….I know, it reads 45ml ginger…that’s 3 tablespoons!  Ginger is added to marinades to tenderize the meat…but it also adds flavour too!  I make up a special spice blend called Magic Masala for my Curry Me Home spice range – it is a mix of my favourite flavours….chilli flakes, cumin, cardamom and cinnamon!  The Magic Masala is available at Holi Cow and select Spars around Gauteng.

For the banting bunnies….Make this a banting friendly recipe by adding coconut oil instead of sunflower oil!  I think this recipe would make Tim Noakes a happy professor!

Marinated Lamb Chops….

Ingredients

12 lamb loin chops
45ml ginger paste
15ml garlic paste
2ml black pepper
Salt to season

Marinade:
50ml fresh cream
15ml ground cumin
15ml red chilli powder
10ml garam masala
5ml ground coriander

15ml Magic Masala

50ml lemon juice

Sunflower oil, to baste
Lemon wedges, to serve

Here’s how:
Trim the lamb chops and place them in a mixing bowl.
Add the ginger, garlic, black pepper and season with salt.
Refrigerate the lamb chops for an hour.
Add the marinade ingredients to the lamb chops and mix well.
Place the chops in a Zip seal bag and refrigerate for four hours or preferably overnight.
Cook the lamb chops over hot coals or cook in an oven preheated to 180 degrees celsius for 10 – 15 minutes depending on the thickness of the meat – Place a wire rack on a baking tray, then place the chops on top.  This prevents the chops from ‘stewing’ in the marinade.

Baste with sunflower oil every 5 minutes.

Yudhika’s tips:
The ginger and garlic paste must be smooth.  Liquidise the paste if necessary.
Yoghurt can be used instead of fresh cream.

Tickled Pink…Rose and Pistachio Halwa

Rose and Pistachio Halwa by Yudhika Sujanani

Rose and Pistachio Halwa by Yudhika Sujanani

I almost forget about this recipe that I prepared for the Spar Diwali booklet in 2012!  I was going through some of my ‘old’ recipes and I prepared a batch of this Halwa….in the old days, it was a bright red in colour…I have opted for the more subtle flavour of rose and delicately tinted pink!

 

Sometimes a Diwali parcel would arrive with green halwa and I would stare at it in horror….it was just not appetizing to look at but really delicious!  All good sweetmeats and mithais take time to make….so please set aside about an hour and thirty minutes for this one!  As with some sweetmeats, this recipe is great for toning the arms!  So no gym necessary.

 

You can play around with the flavours…I sometimes use saffron as and cardamom instead of the rose flavour!  Brightly tinted almonds can be used instead of pistachios if you prefer!

 

 

Happy stirring ….here is the recipe!

 

Rose and Pistachio Halwa

Ingredients:

400ml cornflour

1000ml Spar white sugar

1750ml cold water

20ml lemon juice

5 cardamom pods, finely crushed

250g Spar butter

20ml rose extract

Few drops red food colouring

125ml chopped roasted pistachios

Grease a 30cm x 30cm square pan with butter or non stick spray.

Line the bottom and sides of the pan with plastic wrap.

Grease the surface of the plastic wrap with butter or non stick spray.

Place the cornflour, sugar and cold water into a 30cm AMC pot.

Whisk the mixture until the cornflour is dissolved.

Pour the lemon juice into the pot and add the crushed cardamom.

Cook the mixture on a low to medium heat – make sure the mixture does not stick and burn.

Continue whisking the mixture until it starts to thicken and resembles a clear gel.

Add the butter and continue whisking the mixture for an hour.

When the mixture leaves the sides of the pan, add the rose extract.

Whisk until the halwa mixture almost lifts from the pot.

Pour the mixture into the greased pan and leave to cool.

Sprinkle the chopped pistachios over the halwa.

Refrigerate the halwa once it has reached room temperature.

Remove the halwa from the pan by lifting the plastic wrap.

Place the halwa on a large cutting board and slice into diamonds or triangles.

Yudhika’s tips:

Halwa does take time to prepare – it can be kept in the refrigerator for a month.

Roasted almonds can be used instead of pistachios.

Mela’s Diwali Episode…..

 

Behind the scenes....Yudhika Sujanani on Mela SABC 2

Behind the scenes….Yudhika Sujanani on Mela SABC 2

Eggless baking can be quite stressful…some of my attempts have led to my worst cooking disasters…so embarrassing that I could not bear to share the pics…red velvet cakes that look like melted plastic, cakes that look like biscuits and horrid tasting ‘bicarby’ ones too.

This recipe is one of my best…..quick, easy and simple to prepare…it will have you baking like a star!

I added this recipe to my Diwali episode on Mela….play around with it….spice it up with cinnamon or nutmeg…or add a little leftover burfee crumbs to zhoosh it up!

 

Just a thought….I do get quite a few questions about my big red dot….well, I just got tired of those fancy ones and thought I would go back to the dots or ‘botus’ that my gran used to wear…I love them and yes, they are traditional and some say ‘old fashioned’!  Some say it is a brave choice of dot…well, I like them and will keep wearing them!

 

Mela lights up my Sunday….don’t forget to tune in next week and in the meanwhile enter the KitchenAid competition here….https://yudhikayumyum.com/competition/blog-party-kitchenaid-giveaway/ to win a KitchenAid stand mixer worth R6990 and then click here if you love love love AMC cookware as much as I do to win a 24cm Gourmet roaster worth over R3000, https://yudhikayumyum.com/competition/amc-giveaway/…..

 

While we were working on the chana magaj shoot, our pan with the cooked chickpea flour vanished…turns out the lovely Mark Corlett left the pan in the prep kitchen and the cleaner ‘chucked’ out the mixture…so it was back to square one for us on the prep….it was quite a giggle!  There are always fun times with the Mela team….if you missed the Diwali episode, click here….https://yudhikayumyum.com/sabc-2s-mela-videos/mela-diwali-chana-magaj-and-eggless-cake/ – as you can see from my little clips…I love AMC cookware and for a recipe like magaj a good pot is a must!

 

 

For the Chana Magaj recipe, click here… https://yudhikayumyum.com/2013/11/01/pecan-chana-magaj/

 

 

 

The Eggless Coconut Cake....by Yudhika

 

Eggless Coconut Cake

Ingredients

125g butter, at room temperature…please!

125g sugar

Zest of 1 lemon

125ml desiccated coconut

60ml Double Thick Greek Yoghurt

250ml full cream milk, at room temperature

375ml cake flour

10ml baking powder

5ml bicarbonate of soda

5ml vanilla paste

For the Lemon Frosting:

125g butter – at room temperature

375ml icing Sugar

45ml fresh cream

30ml fresh lemon juice

Strawberry jam, to sandwich cakes

Strawberries, to garnish

 

Some KitchenAid love....with Yudhika Sujanani

 

Here’s how:

Pre-heat the oven to 160 degrees celsius.

Grease and line a 2 x tins with paper cases.
Cream the butter and sugar until light and fluffy.

Scrape down the bowl often and then add the lemon zest.

Add the coconut and beat for a few seconds.

Combine the yoghurt, full cream milk and vanilla paste in a jug.

Sift the dry ingredients and add them to the creamed butter.

Pour in half the milk and yoghurt and beat on low, gradually adding the remaining liquid.

Scrape down the bowl with a rubber spatula and continue beating until the ingredients are well combined.

Divide the batter into the 2 prepared tins.

Bake for 20 minutes or until a toothpick comes out clean when the cakes are tested.

Leave to cool slightly before placing the cakes on a wire rack.

Prepare the frosting:

Cream the butter and add the icing sugar gradually.

When the butter is very light in colour, add the fresh cream.

Continue beating for a few seconds, then add the fresh lemon juice.

Beat until the frosting is fluffy.

Sandwich the cakes with jam and then frost the top and sides using a palette knife.

Garnish with strawberries and coconut shaving

The goddess within……

Yudhika Sujanani - photographed by Vanessa Lewis

Yudhika Sujanani – photographed by Vanessa Lewis

I asked Vanessa Lewis to shoot my Diwali 2014 pictures for the Post Newspaper….and while we were on shoot, she came up with the idea of doing a pic that reflected what life was like for me. With the help of make up artist extraordinaire, Lyn Kennedy, they had me looking like Jansi ki Rani much to my amazement. For those of you who don’t know…Jansi ki Rani was the warrior Queen of an Indian city called Jansi in the 1800’s!

There is just so much on the go and at times it feels like I am juggling 100 things…I am a mom, wife, recipe book author, recipe columnist, recipe developer, owner of a food brand and entrepreneur! I admit that I am not perfect at any of them…but the race isn’t over yet!

This post is not about religion – let’s get that straight…so for those people who read these blog and get into a huff, you clearly haven’t understood it! The lamps represent keeping the fires burning, the heap of spice represents the effort that goes into my spice brand, Curry Me Home. And the sweetmeats….that represents the abundance that life has to offer and the love I share through the food I create.

With religion out the way….this is about embracing your strengths and understanding them! So before everyone goes crazy thinking that I claim to be a religious goddess, I declare that I am not. We often come across buzz phrases like ‘awaken the goddess’ or ‘be your own goddess’ or even Nigella’s ‘domestic goddess’ but what does that really mean? I think a domestic goddess would wake up every morning and make up her own bed, I confess that I don’t!

For me, it means quietly getting on with your stuff…it means not complaining because however much you complain, you know the job will be done…it means, hauling out your big girl knickers and lacing up your boots because life is full of twists and turns! From my personal experiences, I can say entrepreneurship isn’t for sissies but neither is love or parenting!

I was given the name ‘Yudhika’ – it’s a Sanskrit name meaning Jasmine but there is another meaning….In Gurmukhi, Punjabi, and Hindi ‘Yudh’ means war! Naming an Indian child is an auspicious event and I think that someone forget to mention this to my gran (she was in charge of names)! A hindu priest once visited our home and said that the name is one of the Goddess Durga…she took on the form of a warring Goddess, Yudhika! It’s a strong name and most conservative Indians are surprised by it because it is also believed that your name determines your character and personality! A ‘Yudhika’ would be the rebellious sort!

I lived up to the meaning of my name…I am a fighter, a rebel and never the sort that would make a subservient wife or daughter in law! We are all born with a divine uniqueness….it’s just that we have to find out what it is…and it is only then that we can perhaps crack life’s secret code!

I take on a lot, do a lot, work fiercely, fight hard and love passionately…I am constantly asked how I do it and my response is that, ‘If you love what you do, you never work a day! And yes, there are always things that do get neglected….

So, leave you with these thoughts….we pray for health, happiness and success but we play a large part in achieving what we desire! We have to take up the challenge to creating that happy space….I do believe in a supreme being but not so much in the religions around it!

Here are some tips for finding that goddess….

– Try traveling back in time to when you were a kid, and remember the things you said you would do….that was when you were free from most fears….I said to my mom that I was going to be famous! She still talks about it!

– Put yourself on a pedestal…because no one can do that for you!

– Love what you do….we spend most of our lives at work….so, try to make it a happy space…if you don’t love it, then start out by trying to like what you do!

– Learn to be your own best friend….be selfish…put yourself first, because without you there can be nothing else! Try this….’Me first, everything else later’

– Share whatever you can share…share with friends and family…..and share with strangers…this is the best sharing because let’s face it…our friends and family can piss us off sometime!

– Share a kind thought…ask someone how they really are without expecting the ‘I’m fine and you’ response….and listen to them….make an effort to connect!

– Say what you will do, when you say you will do it! We lose credibility by not doing this and making excuses for it! I am borrowing this one from Graeme Butchart, author and creator of ‘The Genius Programme’ http://www.graemebutchart.com

– And if none of these strike a cord, enter the AMC cookware competition on the blog here, https://yudhikayumyum.com/competition/amc-giveaway/ or the KitchenAid competition here, https://yudhikayumyum.com/competition/blog-party-kitchenaid-giveaway/

Fancy a chicken vindaloo for Diwali

Chicken Vindaloo by Yudhika Sujanani

Chicken Vindaloo by Yudhika Sujanani

After an emotional start to my day, I am officially back on track…one more sleep till my recipe feature in the Post Newspaper is out….yay! There are veggie recipes, lamb, chicken, seafood and sweetmeats too! Something for everyone, so whether you are observing a veg fast or not…don’t miss the bumper edition!

Another teaser from the recipe feature is this vindaloo recipe….you can use lamb or chicken….I go through phases and for now, I am loving this chicken on the bone version….skin the chicken, as it could make this dish quite oily! This recipe is not the pasty sort of bright red vindaloo you find in restaurants…vindaloo is all about spices, and not colour! Traditionally malt vinegar is used, but I prefer the more subtle flavour using white vinegar. This dish originates in Goa and has a distinct Portuguese flavour!

This is my version of a vindaloo and is not an authentic one….I have taken the flavours that I love and hate about vindaloo and come up with this recipe….there are traditional vindaloo recipes that don’t use tomatoes….I love this saucy version! Also some recipes or the cheat’s versions use a splash of vinegar to an ordinary curry but that would just be a bit too plain! The vindaloo paste can be made in advance and stored in the refrigerator for 2 weeks. It’s quick and easy too…you could also increase the chilli for a spicier version….I have toned this down.

I hope you add this recipe to your collection…

Chicken Vindaloo

Serves 4

Ingredients

1,2 – 1,4kg chicken portions

60ml sunflower oil

1 onion, finely chopped

7,5ml salt

20ml red chilli powder

5ml garam masala

200g tinned chopped tomatoes

3 large potatoes, quartered and fried

4 – 6 pickled onions

Fresh coriander to garnish

For the vindaloo paste:

75ml vinegar

2 dried red chillies

4 cardamom pods

2 cloves

3 green chillies

1 cinnamon stick

5ml black pepper

5ml cumin seeds

15ml coriander seeds

2ml turmeric

15ml crushed garlic

45ml crushed ginger

Here’s how:

For the vindaloo paste: Place the ingredients in a liquidizer and process until smooth. Remove the paste from the liquidizer and place in a non reactive bowl until needed.
Heat the sunflower oil in an AMC pot on medium. Add the onion and salt, then sauté until light golden brown.
Add the vindaloo paste and sauté until fragrant, then add the red chilli powder. Stir for 3 – 5 seconds. Add the chicken and sauté in the paste until the pieces are sealed. Add the garam masala.
Continue stirring until the spices start to stick to the pot.
Add the tomatoes and simmer until the sauce thickens and the tomatoes soften. Add the potatoes and pickled onions, then simmer on low heat for 5 minutes.
Garnish with fresh coriander.

The Hunger Games….

Yudhika at Montsi Primary School....Lesotho with the World Food Programme

Yudhika at Montsi Primary School….Lesotho with the World Food Programme

This is an uncomfortable blog to write….it takes me back to a rather sad and unpleasant time in my life….fortunately, I have had many ‘happy endings’ which makes writing this much easier!

I have experienced hunger a few times….my family were not wealthy and putting a meal on the tables at times was just not possible. Growing up in an Indian community meant that everything was ‘hush-hush’ – I did not speak about it…actually nobody spoke about it! It was a game we played…pretending that everything was fine!

A packed school lunch was a luxury – my dad tried, I suppose but it just wasn’t enough. I cried sometimes…just feeling so overwhelmed by such poverty, helplessness and embarrassment. Don’t get me wrong, there were good times too but every now and then, our lives were punctuated with hunger! I did not starve, but I sure know what it feels like to be hungry.

Why Not I....at Montsi Primary School...

Why Not I….at Montsi Primary School…

There were lots of people who looked down upon us….judging and being harsh with words. But there were people who also shared their meals with us. I will always be grateful…there were just a few and I can count them on my fingers. I often think about those kids that I went to school with who just shared their sandwiches without asking too many questions…I am still in touch with them…old school friends like Prinola Gurie (Australia) and Sharon Srikisoon Chetty (Houston, Texas) – thank you two for being such awesome friends! During those difficult times, I dreamt the biggest dreams…and was grew determined and head strong…I grew a voice to match my determination!

I met Claudia Altorio from the World Food Programme in 2012 and while chatting, I just suddenly shared my story with her….my childhood tales from days I long to sometimes forget. I joined the World Food Programme because being hungry leaves memories of desperation that I will never forget! My second recipe book, Curry Me Home, Again has raised R30000 for WFP and I will continue raising funds through my projects! There has been much to celebrate over the years….a successful food brand, two recipe books, TV shows, the AMC brand ambassadorship, the Goldman Sachs Scholarship, Winning first prize at the Gordon Institute of Business Science Business Plan Competition….writing a column for the Post Newspaper…and now being featured weekly on SABC 2’s Mela! At every winning moment, I pause, and look back to see the girl I used to be….because without her, there would be no drive and determination!

Yudhika with the WFP team in Lesotho

Yudhika with the WFP team in Lesotho

World Food Day is coming up on the 16 October and I would like to say, ‘Hunger is the world’s most solvable problem!’ Every little bit counts, so please do spare a thought for those less fortunate! An unfortunate start can sometimes take you on the most beautiful journey and it is on this journey that I learnt the greatest lessons!

I would like to thank everyone….everyone that travelled on my journey and been a part of it! And to those that didn’t, thank you for making me even more determined to succeed. A huge heartfelt thanks to the companies that I work for and represent…AMC Cookware, KtichenAid and Spar!

So while I celebrate life and feast on my blog, I ask you to be a part of my journey….click ‘Follow’ on my blog…and leave a comment if you have read this….I will be donating R1 for every follower (even existing followers) to the World Food Programme! This is not my original idea….Two days ago, I was desperately craving a KFC Zinger burger! I rushed off to the KFC drive through and the lady at the ‘drive through’ asked me, “Would you like to ‘ADD HOPE'”? I said yes…and thought…surely I can find a way to ADD HOPE too! And this is my way…and I am hoping that you ADD HOPE too!

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….https://yudhikayumyum.com/competition/blog-party-kitchenaid-giveaway/ and another competition that will definitely chase your blues away is the AMC Gourmet Roaster competition, click here, https://yudhikayumyum.com/competition/amc-giveaway/ – 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, https://www.youtube.com/watch?v=GWFDoAJuQXI and here for the recipe: https://yudhikayumyum.com/2013/07/29/sugar-n-spice-recipes-fresh-cream-almond-burfee-by-yudhika/ 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, https://yudhikayumyum.com/2014/07/24/the-eid-burfee-challenge/ and the rose burfee click, here…https://yudhikayumyum.com/2013/10/29/rose-and-pistachio-burfee/

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
Facebook: https://www.facebook.com/ChefYudhika

For those of you who have been missing your Sunday dose of Mela, you can catch them here….https://yudhikayumyum.com/sabc-2s-mela-videos/

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.