Mela

Potato Promises…..

Yudhika's Garlic Potato Stacks....

Yudhika’s Garlic Potato Stacks….

I love love love potatoes….some people say that potatoes are not really vegetables….I tend to agree…it doesn’t seem fair to lump a fabulous potato with something like cabbage or cauliflower!

 

Potatoes are not just a side dish…they can make a meal come alive and Indians are particularly pedantic about potatoes…I remember going out hunting for good potatoes and only the best ones make it into the curry pot!

 

For this recipe use “Up to Date” or UTD potatoes.  They are available in Fruit and Veg City as well as Food Lover’s Markets and Checkers stores…you could also pop into the local Indian green grocer, if you are lucky enough to have one of those in your area!

 

Stock standard potatoes are fabulous….and yes, old is gold but I could not help making up a batch of these to share with you!  They are oh so yum!  Thinly sliced potatoes with a good drizzle or dare I say, buttery soak?  Flavoured with fresh thyme and black pepper….these are particularly hard to resist!

 

These garlic potato stacks will work like a charm with the Roast Turkey…click here for the recipe…https://yudhikayumyum.com/2014/12/12/turkey-time-recipes-for-the-festive-season/

 

 

Garlic Potato Stacks

 

Makes 12

 

Ingredients

 

750g peeled potatoes

100g butter

4 cloves garlic, crushed

Salt, to season

Black pepper, to season

25ml fresh thyme leaves

 

 

Here’s how:

 

 

Thinly slice the potatoes and place them in a mixing bowl.

Heat the butter in an AMC pan with the crushed garlic and leave to infuse for 10 minutes.

Pour the butter through a strainer and discard the garlic.

Season the potatoes with salt and black pepper.

Add the thyme leaves and toss to coat.

Pour the butter over the potatoes and mix lightly.

Stack the potato slices into a 12 hole cupcake pan, starting with large slices and finishing with little ones.

Pour the remaining butter over the stacks.

Bake in a pre-heated oven at 190°C for 45 minutes or until the potatoes are tender and golden. They should also have a few crispy sections.

Gently remove the stacks with a spatula.

Garnish with fresh thyme.

 

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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…https://yudhikayumyum.com/competition/blog-party-kitchenaid-giveaway/….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…https://yudhikayumyum.com/sabc-2s-mela-videos/  And for the links to the recipes I prepare on Mela….check out the Mela Facebook and Twitter pages!

 

 

Cherry Coconut and Cardamom Slice

 

Ingredients

 

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.

 

 

Back to Basics…

Yudhika..behind the scenes on Mela with AMC cookware

Yudhika..behind the scenes on Mela with AMC cookware

 

 

I simply love leftovers and even taking a few  lonely ingredients and turning them into a deliciously spicy meal.  South Africans are braai fanatics and like most homes there are always a few sausages, grilled steak and chops in the refrigerator.

 

Sausages and baked beans used to be a childhood favourite.  I am quite the ‘can fan’ and always have a well stocked pantry.  There are beans of all shapes and sizes in the cupboard….butter, baked, kidney, three beans and….my love for beans even earned me the name, ‘Bean Bomber’!

 

On Sundays episode of Mela, it was back to basics…taking a few store cupboard staples and turning them into an easy meal to deal with that nagging question, ‘What’s for Sunday Supper?’  If you missed the last episode of Mela on SABC 2, click here: https://yudhikayumyum.com/sabc-2s-mela-videos/mela-back-to-basics-with-pasta/

 

This is a one pot meal that will definitely become a Sunday night fave.  The sausages soak up the lovely tomato gravy, keeping them moist and spicing them up at the same time.  As I said on the show, allow two sausages for a greedy portion but even one would do nicely!

 

 

A big thanks to the AMC cookware team in Cape Town who keep the Holi Cow kitchen well equipped with the latest cookware!  Also a very big thanks to Mrs Pat Tarr and the Broadacres Superspar team for sponsoring the ingredients for my blog.

 

Before we move onto the recipe, just a quick update on the competitions.  The winner for the AMC competition will be drawn on Sunday, 3oth November after Mela!  Please stay tuned on twitter and Facebook for the announcement.  The KitchenAid stand mixer competition will be drawn on Sunday 13th December.

 

Yudhika's Sausage and Bean Pasta...back to basics on Mela

Sausage and Kidney Bean Pasta

 

Serves 4

 

Ingredients

 

600g cooked sausages

40ml sunflower oil

1 bay leaf

1 cinnamon stick

5ml cumin seeds

1 large onion, finely chopped

5ml coarse salt

4 sprigs fresh thyme

2 cloves garlic, crushed

10 -15ml Curry Me Home Nan’s Lazy Day Masala

1 x 400g tin tomatoes, chopped

1 x400g tin red kidney beans

500g penne pasta, cooked and cooled

75ml fresh cream

Fresh coriander or curry leaves, to garnish

Here’s how:

 

Heat the sunflower oil in a AMC paella pan.

Fry the bay leaf and the cinnamon stick for few seconds.

Once the bay leaves turn a shade darker, add the cumin seeds.

Fry until the seeds begin to splutter and then saute the onion with salt until pale golden in colour.

Add the crushed garlic and stir for a few seconds, then stir in the mixed masala.

Add the tomatoes and cook until the sauce thickens – the tomatoes should break down completely.

Add the drained red kidney beans and  pour in 250ml boiled water.

Break the sausages into the sauce and simmer for another 2 – 3 minutes.

Check the seasoning and add more salt if necessary.

Add the cooked pasta to the sauce and simmer until the pasta is heated through – add more water if the sauce is too dry.  Pour the fresh cream into the pasta sauce and stir.

Garnish with fresh coriander or curry leaves.

 

Shah Rukh in the bag….

 

Behind the scenes on SABC 2's Mela

Behind the scenes on SABC 2’s Mela

I got to see Shah Rukh Khan up close and personal about  15 years ago when he first performed in South Africa….he was a great performer then but didn’t really catch my eye….well, now he is sporting an eight pack and has definitely got my attention!  He has clearly earned his title as the ‘Badshah of Bollywood’!

 

Shah Rukh’s favourite meal is Tandoori Chicken and I prepared this with my very own spin for Mela!   I love tandoori anything, the only problem is that it does tend to dry out….so I worked my way around this to prepare an all in one Tandoori Chicken Traybake that is deliciously moist and tender!

 

It’s a simple recipe…all you need to do is introduce the ingredients, leave to marinate and they spices do the rest!  It’s also one of those dishes that is a complete crowd pleaser so if you are looking for a spicy chicken meal without the fuss, this one is for you!  If you missed the episode, click here…https://yudhikayumyum.com/sabc-2s-mela-videos/mela-shah-rukhs-tandoori-chicken/

 

It's in the bag.....marinated chicken for the tandoori tray bakeI pop the chicken into a Glad bag and pour the marinade ingredients in to make it as mess free as possible.  This works really well, saves on the washing up and also the bag goes straight into the refrigerator to marinate.  I have added magic masala to this recipe which is a spice from my own brand.  You can leave it out or use an unsalted chicken spice to replace it.  The marinade can be done a day in advance but always bring the chicken to room temperature before roasting.

 

A big thank you to the Mrs Pat Tarr and her team at the Broadacres Superspar with all the behind the scenes help in getting the ingredients sourced and delivered!

Tandoori Chicken Traybake by Yudhika SujananiTandoori Chicken Traybake

 

Ingredients

 

2 whole chickens

8 cloves garlic, crushed

30ml crushed ginger

25ml red chilli powder

15ml ground coriander

10ml ground cumin

10ml garam masala

15ml Magic Masala

Pinch of turmeric

125ml double thick yoghurt

Juice of 1 lemon

125ml water

5ml coarse salt

2 stock cubes, crumbled

1 x 400g tin chopped tomatoes

2 large onions, sliced into wedges

50ml fresh cream

Fresh coriander, to garnish

 

Here’s how:

 

To flattie the chicken, lay the chicken on a chopping board with the breast side facing up. Press down hard on the breastbone twice. Turn the chicken over and use poultry shears to cut alongside the backbone of the chicken. Repeat on the other side and discard the backbone.

 

Remove the tip of the wing, excess fat and skin. Rinse the chicken under cold running water and pat dry with absorbent paper towel.

 

Place all the remaining ingredients except the tinned tomatoes and sliced onion into a non-reactive mixing bowl. Whisk until the marinade is smooth.

 

Smear the marinade over the chicken flatties and leave to marinate for a few hours.

 

Place the chickens in a deep roasting pan with the skin side facing up. Roast the chicken in a pre-heated oven at 180°C for 45 – 50 minutes, basting every 15 minutes.

 

Stir the chopped tomatoes and onion wedges into the pan juices and return the chicken to the oven for 15 minutes. The juices should run clear when the chicken is tested with a skewer.

 

Pour the cream into the roasting pan and stir into the sauce. Check the seasoning and adjust if necessary. Garnish with fresh coriander and serve.

 

 

 

 

 

Blog down….

Yudhika on SABC 2's Mela....preparing a Gandhi inspired Thali

Yudhika on SABC 2’s Mela….preparing a Gandhi inspired Thali

 

 

 

I have been blogging my heart out and then things have quieted down and so did the blog…I needed a little time to catch my breath and fix a few techno glitches.  To end this crazy busy spell, I have just completed a whole new series of ‘Food Mela’ – I was absolutely delighted to be cooking on the show!

 

 

I haven’t blogged for a while and was quite surprised after receiving messages from my blog friends requesting my return to the blogosphere!  Heartwarming is the best word to describe it!

 

Okra on the menu....

On last weeks food insert, I featured a Gandhi inspired thali concentrating on frugal food. A thali is a metal plate that has a few different dishes served in little bowls or Katoris on it…this is the best way to enjoy Indian food and you can try a selection of different dishes in smaller quantities.  I have grown up loving frugal food like a simple potato curry, dhal and okra!  Gandhi’s food philosophy was around not just filling your tummy, it was about nourishing the soul too! If you missed the step by step food Mela video, click here…https://yudhikayumyum.com/sabc-2s-mela-videos/mela-gandhi-inspired-thali/

 

 

On the Mela menu, was Potato Curry with Methi and Tempered Okra  – Gandhi’s favourites!  Potato Curry is one of those stock standard favourites in any Indian home and I love a little leftover potato smushed into fresh bread almost like a potato buttie!  Paired with a cup of good coffee, it’s the best hangover treatment…not that I get hangovers!

 

 

The potato is simple enough to make – just remember to use Up to date potatoes for this recipe….they are available in Fruit and Veg City and in Indian Green Grocers!  These potatoes have a floury texture like the English Maris Piper and King Edwards – they work like a charm! Here are a few tips to getting the okra right!  Firstly, always slice the okra and leave it to dry out for a while to get rid of the sticky gooey liquid.  Add salt after the okra is cooked…salt draws out the moisture from the okra and will turn your dish into a sticky mess…if you are cooking up a large amount of okra, fry them off in batches to prevent them from stewing….and for heaven’s sake, use a really good pan or skillet like the AMC 28cm Chef’s pan to fry off the okra….if you have a ‘crack pot’, the okra will stew!  With an AMC pan, the solid base heats up evenly and retains the temperature!  Now, on with the recipe!

 

Potato and Methi by Yudhika SujananiPotato and Methi

Ingredients
50ml sunflower oil
5ml mustard seeds
5ml cumin seeds
1 onion, finely chopped
5ml salt
10ml red chilli powder
3 medium sized potatoes, cubed
Pinch of turmeric
200g fresh methi, washed and chopped
Here’s how:
Heat oil in a 30cm AMC pot and add the mustard seeds.
When they begin to splutter, add the cumin seeds.

Fry until the cumin seeds turn a shade darker.

Add the chopped onion, then the salt and saute until light golden brown.

Add the red chilli powder and stir for a few seconds.
Add the cubed potatoes, then pour in boiled water – I add a little at a time so that the potatoes don’t turn mushy….potatoes can be pretty unpredictable!
Lower the heat and simmer until the potatoes are tender.
Sprinkle the fresh methi over and simmer for a minute or two until the methi wilts.
 Tempered Okra by Yudhika Sujanani
Tempered Okra
500g okra
60ml sunflower oil
5ml cumin seeds
1 onion, sliced
1 green chilli, finely chopped
Salt to season
Fresh coriander, chopped
Lightly rinse the okra and wipe dry with absorbent paper towel.
Slice the okra into rings and leave to dry for an hour.
Heat the sunflower oil in an AMC Chef’s skillet.
Add the okra and fry until light golden brown.
Remove the okra from the pan and reheat the oil.
Add the onion and fry until light golden brown.
Add the okra and green chilli.
Toss the okra lightly and add salt.
Add the chopped coriander and stir lightly.

The bold and the breyani….Coming up on Mela!

Parda Veg Breyani baked in AMC Gourmet Cookware by Yudhika Sujanani

Parda Veg Breyani baked in AMC Gourmet Cookware by Yudhika Sujanani

The breyani police will be out in full force on Diwali.  The breyani police could be anyone…difficult kids to your dragon in-laws or especially a battle-axe mother in law…for some homes there will be a vegetarian breyani but I am sure that by now you know that I will be enjoying a non vegetarian feast!  My mother in law doesn’t visit or eat curry!  I am not sure if this is a good thing….perhaps it is just one of ‘those things’!

 

I do enjoy a spicy vegetarian breyani served almost ‘drowning’ in delicious yellow dhal!  A bit of grated carrot with finely sliced red onions and maybe 2 pickled chillies would make it a memorable meal.  Oh, and soji as dessert – what could be more traditional or delicious!  For the soji recipe, click here… https://yudhikayumyum.com/2013/10/30/soji-i-remember-i-remember/

 

If you are looking for a festive lamb breyani, try out this recipe from my show, Feast of Eid on Saffron/Home Channel last year, https://yudhikayumyum.com/2013/07/26/ready-set-spice-feast-of-eid/ and if you’re feeling a little nervous, take a look at the video clip before getting started here, https://www.youtube.com/watch?v=PXuhIfzGiR0…leave a comment….It would be great to hear from you!

Yudhika on the Mela set preparing the parda veg breyani

Yudhika on the Mela set preparing the parda veg breyani

 

Back to the veggie breyani….this week on Mela, I will be featuring a Parda Veg Breyani…this breyani is also called ‘Dum Breyani’ which means its cooked in a pot sealed with dough so that all the flavours are ‘trapped’.  I always post Mela recipes on Sunday, but since SABC 2 are running a week behind schedule, I wouldn’t want to miss the opportunity to share this amazing recipe with you right now!

 

It makes a change from the stove top breyani….for this recipe….get your AMC pot and mojo on!  Haul out an AMC gourmet roaster….it goes from hob to oven to table…really, who needs extra washing up on Diwali!  If you are hankering after an AMC gourmet pan, click here to enter the competition on my blog, https://yudhikayumyum.com/competition/amc-giveaway/.  AMC cookware are also giving away one of their awesome pans on Mela’s twitter page so do take a look!

 

Potatoes make a breyani so get down to your local veg store and ask for ‘Up to Date’ potatoes….no kidding ….it’s really called Up to Date!  These potatoes are often the most expensive and are almost a floury variety that soak up the delicious flavours.  Soft mushy potatoes are a must!  Waxy potatoes won’t do for this recipe or any breyani recipe!

 

 

The Feast...a bold and breyani special by Yudhika

The Feast…a bold and breyani special by Yudhika

Vegetable Breyani

 

Serves 4

 

Ingredients

4 medium potatoes, sliced into rounds and par cooked

3 carrots, sliced

250g green beans

250ml frozen peas

1 x 400g tin chickpeas, drained

45ml sunflower oil

1 cinnamon stick

1 bay leaf

5ml cumin seeds

1 onion, finely chopped

7,5ml salt

15ml crushed ginger and garlic

15ml red chilli powder

10ml ground coriander

5ml ground cumin

5ml garam masala

2ml turmeric

60ml fresh cream

4 level cups par cooked basmati rice

250ml cooked brown lentils

30ml butter

Egg yellow food colouring , to tint rice

125ml crispy fried brown onion

250ml boiling water

Coriander and curry leaves, to garnish

 

For the dough:

200g cake flour

50g butter

5ml sugar

75ml cold water

 

Here’s how:

Heat the sunflower oil in a AMC gourmet pot (with metal handles), add the cinnamon stick and bay leaf. Fry until the spices turn a shade darker, then add the cumin seeds. Once the seeds begin to splutter, stir the chopped onion into the oil and add salt.

Saute until the onion is light golden brown then add the ginger and garlic.

Add the red chilli powder and stir for a few seconds. Add the veggies, the remaining spices, and fresh cream. Stir well to coat the veggies in the creamy spice marinade.

Layer half the brown lentils over the veggies, top with the par cooked rice, then scatter the remaining lentils on top of the rice. Slice the butter into little blocks and place them on top of the rice.

Sprinkle the brown onion slices over the rice and the drizzle in the food colouring.

Pour the water over the rice and set aside.

 

Rub the butter into the flour until the mixture resembles crumbs. Add the sugar and water. Use a mixer with a dough hook attachment and work the dough until smooth – I used the KitchenAid Mixer for this!

Roll the dough into a round large enough to cover the pot. Dab the edges of the round with water. Place the round over the pot and press the moistened edges firmly over the sides.

Brush the dough with milk. Place the breyani in a preheated oven at 180°C and bake for 45 -60 minutes. The pastry should be golden brown and should sound hollow when tapped.

Use a bread knife and cut through the dough to let out the steam – the steam can leave you with a nasty burn so take care when you are removing the dough.

Gently toss the breyani and garnish with fresh coriander and curry leaves.

 

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!

Traditional Lamb Curry….

Traditional lamb curry by Yudhika Sujanani

Traditional lamb curry by Yudhika Sujanani

Ten days to Diwali…the countdown has begun! It’s time to start planning the menu, and to start hauling out those tried and tested recipes. The next ten days are going to be manic in ‘Holiwood’ – the Diwali orders are piling up and so are the recipe requests….the AMC giveaway on the blog has created quite a stir…click here for more, https://yudhikayumyum.com/competition/amc-giveaway/. There are two of my supplements out this Wednesday, 15 October in the Post Newspaper so don’t forget to diarise the date and pick up your copy! I just love the buzz and hearing from all of you…thanks for the lovely emails and comments!

I am delighted to say that yesterday’s episode of Mela was the most popular so far. The recipe for Durban Naan bread is the most viewed recipe on the blog and it just goes to show that old is gold! For the longest time, I felt that my food loves were not sophisticated enough…I am a simple eater and old-fashioned food is my best….as someone on twitter said…move over Chip and Dip…it’s time for Raan and Naan….click her to watch the clip from Mela, https://yudhikayumyum.com/sabc-2s-mela-videos/mela-raan-and-naan/ and here for the recipe:https://yudhikayumyum.com/2014/10/12/melas-raan-and-naan/

A word of warning…..I am going to be blogging lots…just so you get some great ideas for your Diwali feast…so fasten your seat belt..this is going to be amazing ‘blog party’…stay tuned for the latest competition…details posted later today!

Lamb curry is one of my favourite curries….you can add potatoes to this if you like. A lamb dish always makes an appearance at our Diwali table…and so does fish, prawn and vegetarian…plus a decadent sweet offering! You can use shoulder, knuckles or leg for this recipe…I used the lamb shanks…I asked Mr Pat at Broadacres Spar butchery to slice each shank into three knuckles! This is one of my favourite cuts and it even works well in Lamb breyani. Leg of lamb is my least favourite cut for curries.

Traditional Lamb Curry

Serves 6 – 8

2kg lamb shanks

75ml sunflower oil

2 x 2.5 inch pieces of cinnamon

1 large bay leaf

2 cardamom pods

5ml cumin seeds

1 onion, finely chopped

10ml coarse salt

30ml crushed ginger

15ml crushed garlic

50ml red chilli powder

10ml ground coriander

7ml ground cumin

5ml garam masala

2,5ml tumeric

3 tomatoes, blanched and chopped

Fresh coriander to garnish

Here’s how I do it:

Cut across each shank into 3 pieces.

Heat the sunflower oil on medium in an 30 AMC pot.

Add the cinnamon sticks, bay leaf and cardamom pods.

Fry the whole spices for a few seconds until fragrant, then add the cumin seeds.

Add the onion, then stir in the salt and sauté until golden brown.

Add ginger and garlic paste and stir before add all ground spices.

Place the lamb in the spice paste and stir well to coat the piece.

Remove from heat if necessary while you do this.

Stir the meat ensuring that the spices and lamb do not stick and burn.

When the mixture does begin to stick, add boiled water and leave to simmer for about 60 – 90 minutes or until the meat is tender – I simmer the lamb on a very low heat to make sure it’s meltingly tender!

Add the chopped tomato and simmer until they soften and form a thick sauce.

Adjust the seasoning and garnish with fresh coriander.

Mela’s Raan and Naan…

Yudhika Sujanani...shooting the Raan episode on SABC 2's Mela...

Yudhika Sujanani…shooting the Raan episode on SABC 2’s Mela…

Mela has a way of getting under my skin….I think, dream and eat Mela! I am always thinking up recipes and ideas to share with the Mela viewers and believe me that can change your day hugely! I observe things in slow motion…cook slower and think harder about sharing everything I know about food. Sundays are not the same….Mela and my co-presenters really do spice up my day!

Eid was celebrated last weekend, but the Raan can be prepared for any feast or celebration. I am such a lamb fan…any day would be great! About naan bread….this is the Durban Naan bread….we used to get our weekly dose from Crescent bakery and it was still warm when we got home…the lamb curry or chops chutney would be just about ready…then it was time to tuck in! The French have brioche….and in Durban, we had our local Naan bread! This bread is soft and fragrant….the melted butter drizzled over softens the bread and adds a buttery decadence that is irresistible!

The lamb is marinated overnight…don’t cheat on this step! Sometimes, things just take time…and this recipe really does need some time….think SLOW! If you missed this weeks episode click here, https://yudhikayumyum.com/sabc-2s-mela-videos/mela-raan-and-naan/ and to enter my latest competition with AMC cookware, click here to find out how you can win an AMC gourmet roaster…https://yudhikayumyum.com/competition/amc-giveaway/ Do leave a comment….I would love to hear from you…tell me about your naan memories!

The Eid ul Adha feast by Yudhika Sujanani

The Eid ul Adha feast by Yudhika Sujanani

Slow Cooked Raan, Naan and Raita

Ingredients
1,5kg leg of lamb
Salt to season
10ml black pepper
45ml red chilli powder
45ml garam masala
60ml Magic Masala
50ml lemon juice
75ml crushed ginger
75ml crushed garlic
125ml full cream yoghurt
125ml fresh cream

Wash the leg of lamb under cold running water.
Pat dry with absorbent paper towel and place on a roasting pan.
Season the lamb with salt.
Make a marinade with the remaining ingredients and smear this over the lamb.
Leave to marinate for a few hours or preferably overnight.
Preheat an oven to 140 degrees Celsius, roast the lamb 140 degrees Celsius.
Roast the lamb for 5 hours or until the lamb is meltingly tender.
If you are short on time…preheat the oven to 200 degrees celsius and cook the lamb for 20 minutes. Reduce the oven temperature to 150 degrees and roast for 2 – 2,5 hours or until the meat is tender – the lamb would have a different texture due to the oven temperature.
Increase the oven temperature to 190 degrees celsius and roast for another 20 -25 minutes.

Home made Naan by Yudhika Sujanani

Home made Naan by Yudhika Sujanani

Naan

Makes 4 rounds

Ingredients
1250ml cake flour
10ml salt
40ml sugar
150ml milk powder
10g dried yeast
75g melted butter
1 x 400g tin evaporated milk
250ml warm water
10ml fennel seeds
Poppy seeds
60ml melted butter, for brushing naan breads

Combine the cake flour, salt, sugar, milk powder and dried yeast in a mixing bowl of a free-standing mixer.
Add the melted butter, evaporated milk, warm water and fennel seeds.
Mix the dough with the hook attachment until smooth.
Place the dough in a large bowl that has been greased with non stick spray.
Cover the dough with plastic wrap and leave in a warm place to rise – this should take about an hour and the dough should double in size.
Knead the dough and divide into four portions.
Place two rounds on a baking tray that has been greased, cover with plastic wrap and leave again to rise again. Repeat with the second two rounds on a separate baking tray. This takes about 30 minutes – the dough should once again double.

Ready for the oven...

Ready for the oven…

Brush the proved Naan rounds with warm water and sprinkle poppy seeds over the bread.
Bake for 25 minutes at 190 degrees Celsius.
Remove the naan from the oven and brush with melted butter, then wrap in a tea towel.

Serve....

Serve….

Serve the slices of lamb with Naan bread – drizzle the flavoured oil over the meat and add a dollop of yoghurt.

Under the whip…Baklava Semolina Cake

Baklava Semolina Cake by Yudhika Sujanani

Baklava Semolina Cake by Yudhika Sujanani

The silly season is here….and most people think that it starts around November. For me, it’s been a silly year….with 17 episodes of Mela on SABC 2 plus more to be shot, a recipe column in the Post, Holi Cow… and the KitchenAid competition!it’s been a full plate…really full and then came along the Post Diwali supplement that will also be featured in the Daily News! It’s going to be a bumper Diwali with another supplement for Diwali with Golden Cloud that will also be featured in the Post newspaper.

I am just completing the recipes and proofreading which means that the end is near! Must say, although its fabulous to finish a project, I am really going to miss all the recipe trials and feasting and the 5am starts to my day….there have been pies, cakes, biscuits and curries….my best were the home-made bread rolls and naan.

I have been under the whip…but the best thing about doing these features is you have to come up with new recipes….and this one will make you fall in love! It’s a Baklava Semolina Cake! This is an eggless recipe which is also great for the fasting month. I love semolina cake…it has a lovely texture and it soaks up the fragrant syrup. Topped with toasted pistachios and almonds, it is irresistible! Speaking about irresistible, the KitchenAid competition was won by Renuka Lallbahadur and for the latest competition to win one of my kitchen must-haves from AMC cookware worth R3350, click here….https://yudhikayumyum.com/competition/amc-giveaway/

You might worry that there is lots of syrup in this recipe…but the semolina soaks up every little bit of the syrup. Leave the cake for a few hours before serving to ensure the syrup soaks through and there isn’t a dry centre.

So this recipe is the hook….there are more delicious recipes coming your way…..and just a few more days till the Post is out….diarize it….Post Newspaper: Wednesday 15th October!!!! If you would like to watch some of the cooking clips from Sugar ‘n Spice click here, https://yudhikayumyum.com/new-videos/ and for the clips from the new show, Mela, click here….https://yudhikayumyum.com/sabc-2s-mela-videos/

Eggless Baklava Semolina Cake by Yudhika Sujanani

Eggless Baklava Semolina Cake by Yudhika Sujanani

Baklava Semolina Cake
Ingredients
325g Golden Cloud semolina
45g desiccated coconut
100g sugar
5ml bicarbonate of soda
Pinch of salt
150g melted butter
200ml milk
30ml double thick greek yoghurt

Syrup:
350g sugar
350ml water
2 cinnamon sticks
30ml honey
15ml lemon juice

Topping
4 sheets of phyllo pastry
60g melted butter
140g roasted pecans and flaked almonds

Here’s how:
Preheat the oven to 175°C.
Place the all the ingredients into a mixing bowl and whisk until smooth.
Pour the mixture into a 20cm loose bottom baking or pie tin.

Bake for 30 – 35 minutes until a skewer comes out clean and the top is pale golden brown.

While the cake is in the oven, prepare the syrup.

Place the sugar, water and cinnamon sticks in a thick-bottomed pot.
Heat on low until the sugar melts, stirring continuously.
Increase the heat and simmer until the syrup lightly coats the back of a spoon – it should be slightly sticky to the touch – it should not be too thick or it will not drench the cake.
Remove from the heat, then stir in the honey and lemon juice.

Pour the hot syrup over the warm cake and reserve a 60ml syrup for the topping.

Brush the phyllo sheet with melted butter, then layer with the next sheet. Brush the sheet with butter and repeat until all five sheets are done.
Brush the top of the pile with melted butter, then roll the sheets up to resemble a swiss roll.

Slice the roll into 5mm pieces and place on a baking tray. Bake at 175°C for 5 minutes.
Remove from the oven and unroll them slightly so they resemble ribbons.
Bake again until golden brown.

To assemble:
Sprinkle half the nuts over the cake, then arrange the phyllo pastry on top.
Sprinkle the remaining nuts over the cake, then drizzle with 60ml reserved syrup.