Post Newspaper recipes

The Great Idli Revival…

Yudhika's Durban tea party at Holi Cow...with Joanne Joseph.

Yudhika’s Durban tea party at Holi Cow…with Joanne Joseph.

There’s been a wave of enthusiasm about Idli…and some people have been asking what is this thing that makes everyone go a little dippy. A description doesn’t do them justice…they are steamed semolina cakes made with rice flour and fresh coconut. It’s a humble treat but an irresistible one!

I shared my recipe in the Post Newspaper a few weeks ago…I had been reminiscing about my childhood and the specialities that ‘oldies’ used to make….and I say ‘oldies’ fondly. I miss that feeling…eating and indulging in the food these ladies prepared could only leave you feeling loved in that very special way!

There’s been an overwhelming response to this recipe and a similar one to the snowball blog too…I was surprised that so many people shared the same sentiments about growing up in Durban and snowballs too! You can find the recipe here,

I had a group of phenomenal women around for a little Durban style tea party recently. We feasted on curry pies, samosas, idli and snowballs…what a treat to be in such great company but also to reconnect over the treasures that we relished from our childhood in Durban. Devi Sankaree, Joanne Joseph, Aasra Bramdeo, Krivani Pillay and Uveka Rangappa…thanks so much for a delightful afternoon at Holi Cow with loads of giggles!

Phenomenal women...Krivani Pillay SAFM, Devi Sankaree Govender - Carte Blanche, and Koo Govender - Phakama Women's Academy  enjoying the treats at Holi Cow!

Phenomenal women…Krivani Pillay SAFM, Devi Sankaree Govender – Carte Blanche, and Koo Govender – Phakama Women’s Academy…enjoying the treats at Holi Cow!

I have been making idli flat out since and there seems to be a bit of a revival…some people have rocked up at Holi Cow desperately seeking one, and others brought their kids over to give it a try…some have sent their kids to urgently collect! It gladdens my heart to know that there is so much love that can be shared through food.

I used fresh yeast for this recipe…you can use half the quantity of dried yeast if you prefer. I prefer the fresh yeast though….might be my imagination but I think there is a difference. I have to say that I can be quite superstitious and old fashioned with baking. There’s also been quite a few queries about where to get fresh yeast…it used to be available and kept in the refrigerated dairy section in supermarkets. With so few people baking, fresh yeast isn’t always available.

You can pop through to your local supermarket and get some from the bakery section. It is inexpensive and good supermarkets are happy to share…I normally get my yeast over the counter at the Broadacres Superspar or Hobart Superspar…I don’t think you would have much luck at Woolies or Checkers but the Spars are individually owned and there is a good chance they would help you out…you could also try your local bakery…it sounds like a schlep but it is worth the effort!

Steaming the idli in an AMC pan using the egg poacher

Steaming the idli in an AMC pan using the egg poacher

Now, you don’t have to run out and get an idli pot…I have one that I bought from India and it is nothing to hoo haa about. The pot is quite thin and rattles around on the hob….also the stacked idli stand leaves some of the dumplings squashed. I use an AMC egg poacher for this and it works perfectly. You do not need a fancy pot just for steaming them. It’s also better to steam them in one layer as they cook evenly and in the same time. If you are looking to start your AMC collection or adding to the existing one, click here for the latest AMC competition, https://yudhikayumyum.com/2015/05/04/cookware-for-queens-and-a-few-kings-too-the-amc-cookware-competition/

Take a browse through the blog….I love hearing from you and your comments point me in the right direction…so feel free to drop me a line or two!

Sweet Idli by Yudhika Sujanani

Sweet Idli by Yudhika Sujanani

Sweet Idli

Makes 18 – 24

Ingredients

10ml sugar
20g fresh yeast
500ml tepid water

250ml self raising flour
125ml rice flour
125ml semolina
250ml maize meal
2,5ml salt

225ml sugar
185ml desiccated coconut
125g melted butter

Here’s how

Place the sugar in a jug, add the fresh yeast and the water.
Stir well to dissolve and leave in a warm place.
Bubbles should appear on the surface – if not it means that the yeast is inactive.
Place the self raising flour in a mixing bowl.
Add the rice flour, semolina, maize meal and salt.
Make a well in the centre and pour in the yeast mixture.
Stir well to combine and ensure the mixture is smooth.
Cover the bowl with plastic wrap and leave in a warm place for 3 – 4 hours or until the mixture has doubled in volume.
The batter should have large bubbles on the surface.
Stir the sugar, desiccated coconut and melted butter into the batter
Bring 500ml water to boil in a 24cm AMC pot.
Place an insert ring with a 6 egg poacher on the pot.
Grease the poaching cups with non stick spray.
Spoon the batter into the cups – it should be about 3/4 full.
Cover with a tight fitting lid and steam for 12 – 15 minutes or until a skewer comes out clean with the idli is tested.
Serve hot with butter and syrup.

Something fishy…

Old fashioned Durban fish cakes by Yudhika Sujanani

Old fashioned Durban fish cakes by Yudhika Sujanani

Food is like time travel – I always say that and a recipe like this does transport me to my childhood in Durban.  Aromas would waft out the kitchen and I would soak up warm scented air.  My gran would make up a batch of these and it would be served at special occasions.  She never measured anything…and never missed a beat with her cooking.  She was like a magician, just adding a pinch of this and a sprinkle of that and miraculously she would turn out the most delicious meals.

 

During my childhood I noticed that men and women didn’t hang out together at functions.  The women congregated in the kitchen and the men would sit outside.  The men would make frequent trips to the ‘car boot’ which was where the booze was stashed.  Nobody ever real boozed openly – Boozing was man business and they left the cooking  and child minding up to the women folk!  Makes you think about how much things have changed!

 

For this recipe, I used tinned middle cut mackerel.  Tinned fish was never popular in our home and only acceptable in fish cake format.  I like these fish cakes super spicy, but reduce the green chilli for a milder version.  Do you remember these from your childhood.

 

I cooked these in an AMC 28cm Chef’s Pan.  If you are a little nervous about the cakes falling apart and sticking to the pan, start out by lightly greasing the skillet with a slick on non stick spray.  Then heat up the sunflower oil, and fry the cakes until golden brown.  The non stick spray is just a little ‘insurance policy’! I did a more summery fish cake recipe on Mela just recently using steamed hake and then baked them instead of frying.  Check out the video here, https://yudhikayumyum.com/2015/01/26/mela-summer-sizzler-fish-cakes/ – you can also head over to the Mela facebook page for the latest recipes.

 

 

I featured this recipe a few weeks ago in the Post Newspaper, don’t forget to pick up your copy and enter the AMC competition!

 

Fish Cakes

Makes 16

 

Ingredients

 

2 x 410g tins middle cut Mackerel

500g potatoes, boiled in skin

1 onion, finely chopped

10ml crushed garlic

60g coriander, chopped

8 green chillies, finely chopped

10ml ground cumin

10ml ground coriander

5ml salt

1 whole egg

1 egg yolk

 

 

1 egg, lightly beaten

Bread crumbs, to coat

 

Sunflower oil, to shallow fry cakes

 

Lemon wedges, to serve

 

Here’s how:

 

Drain off the liquid from the tinned Mackerel.

Place the pieces in a mixing bowl.

Scrape the fish to remove the dark meat of the mackerel and the bones as well.

Rinse lightly under a slow trickle of running water to wash away little bones.

Flake the fish into a mixing bowl.

Skin the potatoes and grate them into the bowl.

Add the garlic, fresh coriander and green chillies.

Sprinkle the powdered spices into the mixture.

Season with salt, add the egg and the egg yolk.

Mix well to combine.

Mould the mixture into little patties and place them on a baking sheet lined with baking paper.
Refrigerate the fish cakes until firm – this takes about an hour.

Dip the cakes into the beaten egg and toss them in bread crumbs to coat.

Heat an AMC 28cm Chefs Pan and once hot, spray over a thin layer of non stick spray, then pour in sunflower oil.

Fry the cakes in batches until they are golden brown.

Serve hot with lemon wedges and dipping sauces.

 

 

Post Christmas Blues….

Yudhika prepares a Christmas Strudel...

Yudhika prepares a Christmas Strudel…

I worked at the Broadacres Superspar over Christmas Eve and Christmas Day too….it has to be the most frantic days to be in store and it’s all hands on deck for the rush.  Turkey in every form imaginable….roulades, stuffed, deboned, unstuffed, turduckens and carved….you name it….and it was in store….not to mention gammon…gammon everywhere!

I have been posting post-Christmas recipes mainly using turkey….today I have a recipe that uses the last remaining slices of Christmas cake.  Don’t be too quick to write off this recipe…it is decadent and delicious!

 

Turfing out Christmas cake makes me sad….and it hurts the pocket too…all those good nuts and spices…not to mention the butter and brandy too!

 

This post-Christmas dessert will have you shining like a star!  I added more nuts, spices and Lindt chocolate to the filling and wrapped this in phyllo!  Use a bread knife to slice through the pastry…works like a charm and don’t be intimidated by this!  What I love about this recipe is also those delicious aromas that travel through the kitchen while it is in the oven!!!

 

I made one of these and took a few slices through to Mrs Tarr at Broadacres…and we also had some turkey pie as well with it….I know I can count on her for feedback on new recipes….and well, I can honestly say that after a few festive recipe tastings, I knew I was going to get into trouble for tempting Mrs T….a troubled chef…or a troublesome one?

For more post-Christmas recipes, click here for a delicious turkey pasta…https://yudhikayumyum.com/2014/12/24/christmas-recycled-turkey-pasta/ or here for a hearty turkey pie, https://yudhikayumyum.com/2014/12/21/turkey-express/.  For the latest food inserts from Mela on SABC 2, click here, https://yudhikayumyum.com/sabc-2s-mela-videos/ and don’t forget to like the Mela page on Facebook for the latest recipes!

 

 

Christmas Strudel

 

500g phyllo pastry (12 sheets)

125g butter, melted

Ground cinnamon, to sprinkle

 

300 Christmas cake or pudding

75g hazelnuts

75g pecan nuts

125g dark chocolate, chopped – I used Lindt!

100g dried cranberries

5ml ground cinnamon

75g brown sugar

 

Icing sugar, to dust

Custard, to serve

 

 

 

Here’s how:

Pre-heat the oven to 180°C.

Crumble the cake into a mixing bowl.

Add the hazelnuts, pecans, dark chocolate and cranberries.

Add 5ml ground cinnamon to the mixture and mix well.

Lay a sheet of phyllo pastry onto a work surface and brush with butter – reserve some butter for the top of the strudel

Place a sheet next to it with an overlap of about 4cm.

Brush the pastry with butter and repeat until all the layers are done.

Brush the top layer with butter and sprinkle with cinnamon.

Sprinkle 2 tablespoons of the brown sugar over the pastry.

Spread the crumbled cake mixture leaving a 3cm gap around the edges.

Sprinkle the brown sugar over the filling and reserve 30ml for topping the strudel.

Fold the pastry over the filling around the edges.

Roll the pastry with the filling as you would for a Swiss Roll.

Grease a large baking sheet with non stick spray.

Place the phyllo roll onto the baking sheet and brush with butter.

Sprinkle the reserved brown sugar over the roll and bake for 35 – 40 minutes.

The strudel should be golden brown and crispy.

Remove from the oven and leave to cool.

Dust with icing sugar and slice into rounds with a serrated knife.

Serve with homemade custard.

Almost turkey time…..

Roast Turkey Flattie by Yudhika Sujanani

Roast Turkey Flattie by Yudhika Sujanani

The turkey panic has just started to set in and the Christmas recipe requests have started to flood in.  How to make this and how to make that…..it’s going to be a hectic few weeks and together with AMC cookware, we will be covering festive recipes in the Post newspaper for the next four weeks….so from spicy turkey to flop proof christmas cake…we will have you cooking like a superstar for Christmas!  To get into Christmas mode….enter the KitchenAid stand mixer competition, click here….https://yudhikayumyum.com/competition/blog-party-kitchenaid-giveaway/

 

To kick off our festive recipe month, let’s talk turkey….it can be quite daunting…just the mere size of it!  Well, take a deep breath and let’s get started….

 

There are a few things you need to bear in mind with turkey….I have to thank Mrs Tarr from Broadacres Superspar who I call the queen of Christmas….it’s purely unbelievable….every year I volunteer to work on Christmas Eve and Christmas Day at the store…..it’s our tradition and boy, there are lots of turkeys and gammons that we send out.  Pat Tarr has debunked all the turkey myths and I will share some of her knowledge with you!

 

 

Firstly…never defrost a turkey at room temperature…turkey and any poultry for that matter.  Turkey spoils really easily.

Secondly, defrost the turkey in a water bath IN THE REFRIGERATOR. This may take 3 – 4 days depending on the size of the bird.

If you are stuffing the turkey, don’t overstuff and closely pack the filling – this might leave the filling uncooked.

Allow 30 minutes for every kilogram – so a turkey that weighs 5 kilograms will take around two hours to cook.

 

And the last important tip….rest rest rest the turkey….this gives the meat time to re-absorb those delicious juices which keep the turkey tender and moist!

 

Time for a Christmas lift off…..here is my first recipe!

Here is a turkey flattie recipe for you – if you flatten the  turkey, it cuts down on the cooking time.  Also remember to leave the skin over the breasts intact to keep the turkey moist…nothing worse than dry turkey!

 

I love a home-made spiced butter – and it makes the turkey super moist.  Play around with the recipe – you can add different herbs, spice it up or down or just keep it simple.  Adding sunflower oil to the rub prevents the butter from burning!

 

Please feel free to leave a comment….I do love the feedback…and Happy Cooking!

 

 

 

 

Roast Turkey Flattie
Serves 8

Ingredients

4,5kg oven ready turkey
Sea salt
Black pepper
2 large onions
100g salted butter

50ml sunflower oil
4 cloves garlic, crushed
2 green chillies, crushed
4 sprigs coriander with roots
6 sprigs fresh thyme

Here’s how

Rinse turkey under cold running water.  Wipe the turkey with absorbent paper towel.  Place the turkey on a cutting board.  Press down on the breast bone twice.  Turn the turkey over and with a sharp pair of poultry scissors cut on either side of the back bone.  Remove the back bone.  Open the turkey and lay on a roasting pan.  Season the turkey with sea salt and black pepper.  Finely chop the coriander leaves, stalks and roots.  Place the garlic and chopped coriander and pound together.  Mix the garlic and coriander into the soft butter.  Then add the sunflower oil.  Rub half of this butter mix over the turkey.  Gently lift the skin of the turkey and rub the other half of the butter over the turkey.  Place the sprigs of thyme under the turkey skin.  Grate the onions and then squeeze out the moisture.  Reserve the juice and the half the onion pulp.  Place the reserved onion pulp under the turkey skin.  Pour the onion juice over the turkey.    When the turkey is at room temperature, roast the turkey at 220 degrees celsius for 10 minutes – then roast at 180 degrees celsius for 80 – 90 minutes or until the juices run clear when pierced.  Strain the juices from the bottom of the tray into a jug.  The fat will rise to the top.  Skim the fat off the top of the turkey and onion juice.  Leave the turkey to rest in a warm place for an hour. Carve the turkey and spoon the reserved juice over when serving.   

Yudhika’s Tips


Fresh sage can also be used in this recipe.