My Spar

Raspberry Cream Cake….

Raspberry Cream Cake by Yudhika Sujanani

Raspberry Cream Cake by Yudhika

A perfect recipe to kickstart Spring….its a combination of a deliciously light, slightly buttery sponge, decked with luscious thick cream, studded with raspberries!  This recipe is dead easy and if you are like me and hates pic perfect icing…this one is for you! 

 

It’s been a crazy week at the Holi Cow, with new recipes being developed and I am celebrating the busiest week in our seven month trading life!  With no time or energy for a night on the town (and rather large cocktails), I have been feeling pretty smug!  

 

The Holi Cow cooking classes for September…

 

Holi Cow Cooking Class Update: Cooking Class Update: The Curry Trail – learn how to use your spices to make curries from around Asia….Lamb Vindaloo, Sri Lankan Chicken Curry, Thai Green Prawn, Paneer in Almond Sauce, Rotis and Coconut Creme Brulees. The duration of the class is two hours and is followed by a sit down lunch. Bookings essential.

Date: Wednesday, 10th September 2014
Time: 6 for 6.30pm
Cost: R375 per person

 

Cooking Class Update: Curry 101 Hands on Class – learn how to use spices to make delicious spicy meals in a flash….Lamb Rogan Josh, Chicken Korma, Coconut Prawn, Mushroom and Chickpea Curry, Rotis and Chocolate Ganache Cake. The duration of the class is two hours and is followed by a delicious dinner. Bookings essential.

Date: Saturday, 13th September 2014
Time: 10 for 10.30am
Cost: R375 per person

 

 

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!

 

And for those of you who love cooking and baking as much as I do, take a look at our KitchenAid Giveaway…all you have to do is spread the love….share the competition details on facebook or twitter and tag me in on it…with #KitchenAid #mela

 

Mela, the all new Indian show, will air on Sunday, 7th September at 10.30am on SABC 2!  I find watching myself on TV quite strange so I will probably be in the kitchen, making up one of these delicious cakes for dessert!  

 

Raspberry Sponge:

 

 

Ingredients

 

 

85ml hot water

80ml soft butter

250ml self-raising flour

10ml maizena

4 eggs

185ml sugar

5ml vanilla essence

Zest of 1 lemon

 

 

250g Mascarpone Cheese

60ml icing sugar, sifted

50ml fresh cream

300g fresh raspberries

 

 

Here’s how:

 

Pre-heat oven to 180°C.

Grease and line 2 x 20cm cake tins.

Combine the butter and hot water in a small bowl.  

Stir until the butter melts and leave aside to cool.

Sift the self-raising flour and maizena three times.

Whisk eggs in a large mixing bowl until light and fluffy.

Gradually add the sugar and continue whisking until the mixture leaves a trail visible for three seconds.

Fold the dry ingredients into the egg mixture.

Add the cooled liquid, vanilla essence and lemon zest and fold to combine.

Divide the mixture between the two prepared tins and bake for 12 – 15 minutes.

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

 

Whisk the mascarpone and icing sugar until smooth.

Pour the in the fresh cream and whisk for a few seconds.

Add a little more fresh cream if the mixture is too thick.

 

Place the cooled sponge on a serving platter.

Spread half the cream over the sponge.

Scatter half the raspberries over the cream and sandwich with the second cake.

Top the cake with the remaining cream and garnish with raspberries.

 

 

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The Daily Moos – A Holi Cow Update…

I have spent all day working on the Holi Cow newsletter….here is an update on the Indian High Tea and the ‘Hands On’ Cooking Classes….looking forward to seeing you at the Holi Cow! Click on the page below for the full newsletter….

The moos....

The moos….

Holi Cow cooking classes….

Holi Cow wordpress

I have been sending out invitations to the next cooking class which will be held this Saturday at the Holi Cow….I am tempted to call these posts ‘The Daily Moos’!

There are so many spices that are used in Indian Cuisine and most enthusiastic cooks do find this pretty intimidating. Ground spices are not only for Indian cuisine…ground cumin and coriander is used in mediterranean cuisine as well as Moroccan, Sri Lankan, Turkish as well as Persian cuisine. And the same goes for garam masala, turmeric and red chilli…I love cooking with a pinch of this and a handful of that…the mornings feel crisp and its time to spice things up as Winter approaches….

The Curry 101 class takes you through the basics…from which pots to use…how to get started and then I will take you through the ‘Birds and the Bees’ of Indian Cooking.

The class will be held on Saturday, 29th March 2014 at the Holi Cow cooking school, 38 Kingfisher Drive Fourways. I do request that guests book and arrive at 10 so we can get cooking by 10.30am..lunch is included and will be served at 12.30. This is a hands on interactive class and you will be cooking in my collection of AMC cookware!

Looking forward to seeing you on Saturday. Please do ring us on 011 467 2661 to book.

Yudhika x

Holi Cow…It’s our first high tea!

The Holi Cow High Tea hosted by Yudhika Sujanani

The Holi Cow High Tea hosted by Yudhika Sujanani

I am one of those people who can always add one more project to my stressful life. I was on my way to collect pictures from Vanessa Lewis, my photographer friend, when I drove past a “Remax For Sale’ sign…I called Jenny Ramsay, the agent, who was on holiday and climbing Table mountain. I viewed the property a few days later, and arranged for my better half to see it, and much to my surprise, he suggested that we put in an offer….this was the beginning Holi Cow!

The beginning....

The beginning….

The property was really old, a face brick one…inside and out…and needed lots of work. Here are some of the before pics…

The house...complete with swimming pool

The house…complete with swimming pool

The bar and living room

The bar and living room

Living room, bar leading into dining room....

Living room, bar leading into dining room….

The dining room....

The dining room….

It was time for some major renovations and so the drama began. I have never really had much luck with a ‘good builder’ but ours proved to be good but slow…it didn’t help that some things, I mean lots of things changed along the way. Walls moved, finishings changed, more demolition work not to mention electricians, plumbers, and carpenters. We resorted to drinking lots of Gin and I self medicated occasionally to cope with what seemed like a never-ending renovation.

I am not sure what was worse…the pics before renovations or during renovations….take a look at these pics and decide…

Gin and Jackhammers to remove the swimming pool

Gin and Jackhammers to remove the swimming pool

The entrance...

The entrance…

The entrance...

The entrance…

After 5 months...this is what we were looking at!

After 5 months…this is what we were looking at!

I began to lose heart – and just when I did, it seemed to come together. The Eastern Mosaic show on SABC 2 played a big part in getting the renovations done. I had a deadline and passed it on to the team…everyone had to be out by the 10 February. It worked….it was still not 100 percent complete but I had the place to myself for the first time….

Yudhika Sujanani - hosting the Holi Cow Tea Party

Yudhika Sujanani – hosting the Holi Cow Tea Party

Here are some pics from the Holi Cow High Tea…

The Eastern Mosaic with Yudhika Sujanani and Mo Nassuirio

The Eastern Mosaic with Yudhika Sujanani and Mo Nassuirio

Holi Cow Treats by Yudhika!

Holi Cow Treats by Yudhika!

The guest list…

Brenda Barton, Deputy Director of United Nations World Food Programme and Nokwazi Mzobe

Brenda Barton, Deputy Director of United Nations World Food Programme and Nokwazi Mzobe

The Gibs/Goldman Sachs Girls....Meagan Deventer, Zaakira Mohammed, Yudhika Sujanani and Orly Shapiro

The Gibs/Goldman Sachs Girls….Meagan Deventer, Zaakira Mohammed, Yudhika Sujanani and Orly Shapiro

Lyn Woodward...food genius with Yudhika at Holi Cow

Lyn Woodward…food genius with Yudhika at Holi Cow

The Holi Cow, Cooking School and Deli Details – 38 Kingfisher Drive, Fourways, 2191
Contact Number: 011 467 2661

Paneer Makhani

Yudhika's Paneer Makhani...

Yudhika’s Paneer Makhani…

I am almost certain that by now, you have realized that Diwali is not a ‘Diet Friendly’ time of year. And this recipe is no different to any of the other Diwali favourites…a double whammy dish with cream and butter.

For a more sensible option try the ‘Seyal Paneer’ recipe: https://yudhikayumyum.com/sugar-n-spice-on-saffron-tv/saffron-tv-seyal-paneer/

I also use paneer as a pie filling in this Paneer Pasties recipe: https://yudhikayumyum.com/2013/10/24/paneer-and-mushroom-pasties/

This Paneer Makhani recipe will get you a gold star for Diwali!

Paneer Makhani

Ingredients

600g paneer, sliced
60ml cashew nuts
125ml boiling water
60ml sunflower oil
1 cinnamon stick
1 bay leaf
5ml cumin seeds
1 onion, finely chopped
7,5ml coarse salt
15ml crushed ginger and garlic
2 green chillies, chopped
20ml red chilli powder
2 x 400g tins chopped tomatoes
15ml ground coriander
10ml ground cumin
5ml garam masala
Pinch ground cardamom
2ml turmeric
60g cold butter, diced
30ml fresh cream
Coriander to garnish
Gold leaf to decorate

Here’s how:

Ingredients:

Slice the paneer into pieces.

Soak the cashew nuts in boiling water for 10 minutes and liquidize until smooth.
Pound the ginger, garlic and green chilli together.
Fry the cinnamon stick, bay leaf and cumin seeds in oil until fragrant.
Add onions and salt, saute until light golden brown.
Add crushed ginger, garlic and green chilli, then add the red chilli powder.
Stir the chopped tomatoes into the spices.
Sprinkle in the ground coriander, cumin, garam masala, ground cardamom and turmeric.
Simmer until the tomatoes soften completely.
Use a potato masher to break down any lumps.
Add the cashew paste and 250ml boiling water.
Simmer until the sauce thickens.
Whisk the cold butter into the sauce, then pour in the fresh cream.
Gently place the paneer into the cooked sauce and heat through.
Garnish with fresh coriander and edible gold leaf.

How to make Paneer….

Yudhika Paneer recipe...

Yudhika Paneer recipe…

Paneer is an Indian Cottage cheese…it resembles feta but does not contain salt. For vegetarians, this is the equivalent of a ‘lamb curry with mushy potatoes’ (my favourite). I use paneer in pastries, breyanis and even in starters!

Please please please, do not use low fat milk – so far, Full Cream Clover milk works best for this recipe. I do experiment a fair bit and this blog is not sponsored by Clover! Use a good pot, (I use AMC cookware) so that the milk does not scorch and burn on the bottom which will ruin the paneer.

I am just about to post the Paneer Makhani recipe…I anticipate that there will be recipe requests for the Paneer…

Paneer

Ingredients

4 litres CLOVER Full Cream Milk
180 -200ml white vinegar

Boil milk in a large 30cm AMC cookware unit and stir continuously to prevent the milk from sticking.
Once the milk comes up to the boil, remove from the heat.
Pour the white vinegar around the pot and gently move the milk – do not stir.
If the mixture still looks milky, add a little more vinegar.
Leave aside for 30 minutes.
The curd should float to the top and form a thick layer.
Place the curd in a strainer and use the back of a spoon to press out the excess whey.
Tip the curd into a muslin cloth and mould it into a ‘cake’.
Place the paneer on a chopping board and place a large pot filled with water on top.
This will help the excess moisture drain away.
Leave to drain for 2 hours.
Place the paneer in a zip seal bag and store in the refrigerator for up to 2 days.

Yudhika’s tips:
Always use full cream milk when making paneer.
Leave the paneer on the draining board while it is being pressed – the whey can cause a mess.
If the paneer is too soft, leave it unwrapped in the refrigerator to firm up.

Pecan Chana Magaj….

Yudhika Sujanani's Chana Magaj...

Yudhika Sujanani’s Chana Magaj…

The food world is changing at an alarming rate…new trends are constantly being introduced and with so much emphasis being placed on ‘painting a picture’ on a plate, we lose the plot. I have a different approach to food and opt to keep it traditional especially with recipes like this Chana Magaj…’Why change it?’ It’s delicious, flop proof and a hit with my friends and family!

I remember paying an absolute bomb for a tray of ‘Chana Magaj’ many moons ago…much to my horror, when I sliced it, it simply crumbled. I was completely dismayed and cross (I will use a more acceptable word). I looked at the crumbled mess and tried to massage it back into a block! I eventually melted a large chunk of butter and mixed it into the chana crumble….it worked like a charm. The moral of the story is don’t scrimp on the butter!!!!

The ‘Devil is in the Detail’…As with most traditional recipes, patience is the secret ingredient. Put on some music and pour yourself a glass of wine while you are stirring the chickpea flour….taking your time makes all the difference. Use a 30cm AMC pot for cooking the chickpea flour…I know I do go on about it but ‘like seriously’…you can’t use a flimsy thin based pot for this! I get my daughters, Hetal and Tanvi, to take turns with cooking the chickpea flour. Every now and then, they bill me for their work and they do a fabulous job!

Chana Magaj keeps for ages in the refrigerator…so keep a few blocks away for ’emergencies’. I confess, I have lots of ’emergencies’ especially when I know these treats are resting in my refrigerator.

Pecan Chana Magaj

Ingredients:

500g chickpea flour
100ml milk, boiled
500g butter ghee
5ml ground cardamom
375g icing Sugar, sifted
100g Klim
100g pecan nuts

Place the chickpea flour and hot milk in a mixing bowl.
Rub the milk into the flour until it resembles breadcrumbs.
Leave the mixture to dry for an hour and then break down the large lumps using your fingertips.
Melt the butter ghee in an AMC pot on a low heat and then add the chickpea flour.
Continue stirring until the chickpea flour turns deep golden brown in colour – about an hour.
Leave aside to cool.
Grease a 25 x 25cm baking tray and line with plastic wrap.
Fold the wrap over the sides of the tray.
Stir in the ground cardamom, sifted icing sugar and full cream milk powder into the cooked mixture.
Work the icing sugar and milk powder into the chickpea flour using your fingertips.
Press the mixture into the baking tray – if the mixture is too dry, add a little melted butter.
Garnish with pecan nuts and leave aside to set.
Slice into blocks and lift the plastic wrap to loosen from the tray.

Idiot proof Burfee…

Idiot's Burfee.....

Idiot’s Burfee…..

It’s not that you are an idiot..but Mani Govindsami just asked for a bloke’s version that even an idiot could do!

Here is a simple recipe for Burfee…

Almond Burfee

Ingredients:

Whole almonds
Red food colouring, to tint almonds
Gold dust, to tint almonds

500g Spar milk powder
175ml tinned dessert cream
375ml Spar castor sugar
250ml cold water
2,5ml ground cardamom
25ml butter
100ml finely ground almonds

Tint the almonds with red food colouring and roast in a hot oven until dry.
Leave aside to cool and then sprinkle the gold dust over.
Gently rub the gold dust over the almonds.
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 out.
Place the milk powder mixture into a Kenwood food processor and pulse for 30 seconds or until the crumbs are fine.
Combine the sugar and water in an 24cm AMC pot and boil until a thick sticky syrup forms.
Add the cardamom and butter to the syrup.
Mix the ground almonds into the milk powder and pour the syrup in.
Stir well to combine and working quickly press the mixture down into the prepared dish or baking tray.
Once the mixture cools, garnish with the tinted almonds.
Refrigerate the burfee until firm and slice into blocks or diamonds.

Rose and Pistachio Burfee

Diwali recipes: Rose and Pistachio Burfee

Diwali recipes: Rose and Pistachio Burfee

Diwali would not be Diwali without a chunk of decadent home-made burfee….I grew up in Isipingo and it always seemed to me as a child that the Muslim aunties who lived on our road made the best burfee. They just seemed to have a knack for it….and also for butter biscuits and pastries too!

I decided to give the Burfee recipe a bash a seriously long time ago…the first thing I needed was a food processor and I had to break my piggy bank (and my heart) to get a Kenwood! Armed with a copy of the Indian delights and a lot of courage, I prepared my first batch…it wasn’t too memorable…I guess, we all know first times generally aren’t!

Diwali baking takes practice…and it certainly isn’t a one day game…more like a test series or something in cricketing terms. The sooner you start practicing, the better….there will be tears, regret and embarrassment but it certain does pay good dividends!

Once I perfected the basic recipe, I began experimenting with different flavours and textures. For a more decadent burfee which I call the ‘Calorie Blocker’ Burfee which I prepared on ‘Sugar n Spice’ Feast of Eid, click here: https://yudhikayumyum.com/2013/07/29/sugar-n-spice-recipes-fresh-cream-almond-burfee-by-yudhika/

I love the Kuhestan rose essence…it is not a synthetic product and adds a delicate perfume to this Diwali treat! It’s almost like a hint of Turkish Delight which brings a new twist to an old favourite.

Rose and Pistachio Burfee

Ingredients:

500g Klim
175ml tinned dessert cream
375ml Spar castor sugar
250ml cold water
7,5ml rose essence
2,5ml ground cardamom
25ml butter
Few drops of red food colouring
50g ground pistachios
Whole pistachios, to garnish
Gold leaf, to garnish

Use non stick spray to grease a silicone mould.
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 out.
Place the milk powder mixture into a food processor and pulse for 30 seconds or until the crumbs are fine.
Bring the sugar and water to boil in an AMC pot until thick.
Add the rose essence, cardamom and butter to the syrup.
Mix the ground pistachios into the milk powder, then add the syrup.
Stir well to combine and working quickly press the mixture into the moulds.
Refrigerate the burfee until firm and unmould.
Garnish with gold leaf and pistachios.

Diwali on a plate….

With Diwali just around the corner, I spend a fair bit of time trying to decide what to prepare and which recipes to share on the blog…after many years of feeling sad around festive occasions, my daughter…the lovely Tanvi, was born on this auspicious day…so it become a tradition to celebrate her birthday on Diwali and it’s never without a feast!

I have been looking back at pics and recipes that I prepared recently and stumbled upon this set from the Garden and Home magazine. I meant to blog it ages ago…and almost forgot…I solemnly swear to blog more often. Lyn Woodward from G and H did an entertainment feature at my home earlier this year. I had just arrived back from Thailand and Vietnam – and went straight into this shoot. Looking at the pictures, I realized that Diwali and Christmas are celebrated a few times a year in my home.

Sometimes things just don’t work out the way you plan…what was supposed to be lunch in the under our beautiful willow tree, turned out to be a muddy garden slush puppy…it rained and rained….on the up side…it was perfect curry weather. I tossed out my summery frock and hauled out a ‘Maggie Thatcher’ sort of dress…gotta love that Pringle store in Sandton City!

On the guest list…we had our fabulous neighbors, Neil and Natalie Andrews, and one of my old-time friends…aka the 702 traffic man…the one and only Aki Anastasiou! Never a dull moment with these three around….fabulous company and boy, and enthusiastic about food…definitely my kind of people! By this I mean…not the salad and low-fat dressing sort! Throw in Lyn Woodward…and its the perfect recipe for a bit of lunch time trouble!

The Crew…

The Cook - Yudhika Sujanani

The Cook – Yudhika Sujanani

The Rob....

The Rob….

Natalie Andrews

Natalie Andrews

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Aki Anastasiou and Natalie Andrews...

Aki Anastasiou and Natalie Andrews…

Lyn Woodward....and the Diwali princess, Tanvi Sujanani

Lyn Woodward….and the Diwali princess, Tanvi Sujanani

A sit down meal is becoming quite rare since most people opt to entertain at restaurants. I am a bit old fashioned about this and prefer a home cooked meal…bangers to breyani….anything will do. And planning the table design can be so much fun! I get my kids to help out with this and they are fast becoming little experts.
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Kids adding a few special touches to the table...

Kids adding a few special touches to the table…

Menus are somewhat challenging for me…I have a rule…I serve only what I love! A good hot snack gets the party off to a good start. And, once the snacky bits are served, you can take a deep breath…and relax.

My favourite dish of the day was the Masala Lamb which I served with Aloo Parathas, Pomegranate Raita and Mint and Coriander Chutney! Click on this link for the Aloo Paratha recipe: https://yudhikayumyum.com/2013/10/27/sunday-breakfast-blues/

I use my very own Curry Me Home range of spices…email me at hetals@iafrica.com for the mail order details or click here to find your nearest Spar outlet: https://yudhikayumyum.com/my-spar-stockists/

Here is another recipes that will spice up your Diwali entertaining…

Yudhika's Masala Lamb

Yudhika’s Masala Lamb

Masala Lamb

Serves 4 – 6

1.2kg lamb knuckles
62.5ml sunflower oil
2 onions, finely chopped
7,5ml coarse salt
15ml crushed ginger
15ml crushed garlic
30ml Curry Me Home Red Chilli Powder
10ml Curry Me Home Ground Coriander
5ml Curry Me Home Ground Cumin
5ml Curry Me Home Garam Masala
2,5ml Tumeric
1 x 400g tin chopped tomatoes
15ml Curry Me Home Magic Masala
30g fresh coriander, chopped

Here’s how I do it:

Heat the sunflower oil on medium in a large AMC pot.

Add the onion and salt. Then sauté until the onions are golden brown.

Add ginger and garlic paste and stir before add the red chilli powder.

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

Remove from heat if necessary while you do this.

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

When the mixture does begin to stick, add boiling water and leave to simmer for about 30 – 45 minutes.

Sprinkle the ground coriander, cumin, garam masala and turmeric over the lamb knuckles.

Stir well and leave to simmer until the lamb is tender.

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

Sprinkle the magic masala over the lamb and simmer for a minute.

Adjust the seasoning and garnish with fresh coriander.