recipes

Busting my chops…

Chop Chutney by Yudhika Sujanani

Chop Chutney by Yudhika Sujanani

Success is not a destination…it is a journey. And I can truthfully say, that the road is not paved with success. There are gravel roads, highways and cobbled paths but there are more failures and disappointments than victories. I have never opted for the easier routes. It doesn’t sit comfortably but there are times that the road was clearly the wrong one. If we made all the right choices, we would definitely not work as hard. The lessons we learn often come from failure. There is so much we learn about our ‘inner circle’ only when we experience dismal failure…suddenly our good friends disappear and some of them stay close, encouraging and guiding us through the darkness. I am thankful for all the lessons…good, bad and ugly.

Looking back over the past decade, I have been busting my chops…learning lessons on my journey and persevering through. I started out in the food world when I was 14 years old…buttering bread and rolling cutlery in paper serviettes. I started out by just lending a hand in the kitchen…running errands and always assisting the weakest link in the food chain. But as I climbed the ladder, every rung came with it’s own lessons and a better view too. I eventually opened a restaurant and that also came with it’s lessons. I loved food but hated the restaurant admin that kept me out of the kitchen. I paid my school fees and learnt very quickly that if I wanted to serve delicious food, I would have to work on the admin in the day and chef during the dinner service. Welcome to the life of a restaurateur…seven years of double shifts and three kids I wasn’t putting to bed later, I sold Salaam Bombay to concentrate on the career I have now.

I started doing live cooking demos and became the brand ambassador to a large food corporate…I was still working double shifts but from home. I made samosas, thousands of them, for the Broadacres Superspar to fill up the financial gaps in my bank balance. The financial shortfalls was what led me to launch a range of spices called Curry Me Home at the same Spar. My first recipe book followed a few months later. Through this time, there was rejection, a few bad surprises and the road had been bumpy at the best of times.

I have busted my chops since I was 14, and there are people out there that assume that a strategic marriage is behind my success. Frankly, my marriages have been the failure that has fueled much of my drive to succeed. I have experienced my fair share of divorce ugliness but will not be a casualty of the process or ugliness that comes with it. Marriage to a wealthy man can provide financial stability but it will not provide you with knowledge and wisdom to succeed as an independent woman. The men that claim that their wives had married for money lack good common sense. Imagine the foolishness of a man who does this, raising questions about his wisdom and intelligence. There have been a few murmurs going around and either way, whatever people believe, I am going to take it a a compliment…because I am that resilient, smart and business savvy to succeed. And if I ever decide to become that gold digger, I am sure that I will be successful at that too.

As adults, we often speak of our sacrifices…quite recently and increasingly often, I watch my kids and think of how much they have sacrificed by not having me around as much as they would have liked. They complain sometimes but most often understand, accept and tolerate the workload that comes with the lifestyle we enjoy. But the lifestyle doesn’t come from what Indians refer to as ‘being a sponge’ or gold digger. If I opted in as a ‘sponge’, my kids would have had more time with me and definitely little respect!

I have worked double triple time and still do, never turning down work and being an entrepreneur 24/7. I am a cook, teacher, author, TV presenter, PR lady and manufacturer! I have always known that no matter how hard you work, there are always ‘those people’ who just love busting your chops! The petty, mindless comments and stupidity of the gossip, leaves me asking questions about the lack of education and imbecility! When the fits of giggles subside, I recognize that lives can be that empty!

All of this and I throw my hands in the air and declare, ‘To each chop, his own!’, I suppose! Which brings me back to the chops….here is my recipe for a golden oldie from Durban….Chop Chutney! This is a Sunday favourite but also a great way to recycle lamb chops after a weekend braai.

Chops Chutney

Serves 4

Ingredients

1,4kg lamb chops
250ml water
15ml crushed ginger and garlic
1 cinnamon stick
1 bay leaf
Salt to season

50ml sunflower oil
1 onion, finely chopped
5ml salt
1 sprig curry leaves
3 – 4 green chillies
10ml crushed ginger and garlic
5ml – 10ml red chilli powder
1 x 400g tin chopped tomatoes
2,5ml ground cumin
2,5ml ground coriander
2,5ml garam masala
1ml turmeric
Pinch of sugar
Fresh coriander, to garnish

Pour the water into a 30cm AMC gourmet roaster, then add the ginger and garlic.
Arrange the lamb chops in a single layer.
Add a cinnamon stick and bay leaf.
Simmer the chops until the water has evaporated and the meat is tender.
The fat from the chops should be left in the pan.
Fry the chops until golden brown and season with salt.
Pour off the excess oil.

Heat the sunflower oil in a 24cm AMC pot and fry the onions with salt until light golden brown.
Add the curry leaves and chillies, saute for a few seconds.
Stir the ginger and garlic into the pot and then add the red chilli powder.
Add the tomatoes, then the remaining spices.
Simmer until the sauce thickens and the tomatoes soften.
Sprinkle in the sugar and pour the cooked tomatoes into the pot with the lamb chops.
Toss the lamb chops in the tomato chutney to coat.
Garnish with fresh coriander and serve.

Advertisements

Pussy Cat, Pussy Cat…Where have you been?

Yudhika's Harrods Inspired Chocolate Fig Cupcakes

Yudhika’s Harrods Inspired Fig and Chocolate Cupcakes

Pussy Cat, Pussy Cat,

Where have you been?

I have been to London,

Not to visit the Queen!

My days have been full, my evenings fuller and life has just been crazy! I must apologize for not blogging in a while!  And from here on, ‘I solemnly swear to blog’!  Thanks and thanks again for the lovely messages and posts – and to those of you who said you missed the recipes, its just the inspiration needed to publish a new recipe!

So, the question everyone asks is, ‘Where have you been?’

Well here, there and everywhere!  But my latest highlight was an invitation to London!  I have been hankering after a break for ages.  I will be blogging some of the highlights of my trip as well as the recipes and dishes that made a memorable one!

Yudhika's adventure at Harrods

Yudhika’s adventure at Harrods

A trip to London would not be complete without a trip to Harrods.  I should write a story titled, ‘Lost in Harrods’…it is the most amazing shopping experience ever! And the entire 5th floor is dedicated to shoes…only shoes!  For those of you who know me, I have an ongoing love affair with shoes! I spent hours admiring the displays and feasting my eyes on the exquisite collection.

The chocolate truffle display at Harrods - how beautiful!

The chocolate truffle display at Harrods – how beautiful!

The Harrods Food Hall has the most amazing selection of food creations that I have experienced.  From designer cupcakes that cost around 6 pounds to triple layer cakes that cost more than a pretty penny. The best way to survive London is to never think about the exchange rate.  I did a quick little clip, take a look here: https://www.youtube.com/watch?v=jQxDaJXAKmM&list=UU-twiG9NWyVR9OH9F7gSbMg and here: https://www.youtube.com/watch?v=OHpKF5YgmaY&list=UU-twiG9NWyVR9OH9F7gSbMg

Yudhika visits Harrods: 75 pounds for a cake at Harrods!!!  WOW!

Yudhika visits Harrods: 75 pounds for a cake at Harrods!!! WOW!

I got home feeling inspired and whipped up a batch of these delicious cupcakes.  They are rather ‘Harrods Looking’ even if I say so myself.  I did pick up a foodie keepsake from the store, an Irish wood board which I am sure I will treasure for years.

I got back to Jozi feeling inspired and made up a batch of these to impress my kids!  They are delicious and more importantly come without a Harrods price tag!  This recipe is going to be featured in the Post Newspaper’s Easter Supplement that comes out on Wednesday this week so don’t forget to pick up your copy!

On to the recipe….here is my Harrod’s Inspired Fig and Chocolate Cupcake recipe.

Ingredients

Makes 12

100g cake flour

7,5ml baking powder

25g cocoa powder

120g sugar

50g butter, room temperature

120ml full cream milk

1 egg

5ml vanilla essence

The Frosting Ingredients

100g butter

200g sifted icing sugar

45g cocoa powder

230g cream cheese
 – I used Spar Cream Cheese

30ml full cream milk, optional

Fresh figs, to garnish

Fresh mint, to garnish

Here’s how:

Pre-heat the oven to 170°C.

Place the cake flour, baking powder, cocoa and sugar into a mixing bowl.

Add the butter and beat until the ingredients are combined – the mixture should look quite gritty.

Gradually add the milk and vanilla essence while beating continuously.

Add the lightly beaten eggs and beat again until the batter is smooth.

Spoon the mixture into cupcake cases and bake for about 20 minutes or until a skewer comes out clean when the cakes are tested.

Remove the cakes from the tin and then leave on a wire rack to cook completely.

For the frosting:

Beat together icing sugar and butter until well combined.

Sift in the cocoa powder and continue beating.

Add the cream cheese and continue beating the ingredients until smooth and fluffy.

This should take 2 – 3 minutes – take care not to over work the frosting.

Add full cream milk if the frosting is too thick.

To finish:

Pipe the frosting over the cupcakes and top with a fresh fig.

Garnish with a mint sprig.

Mela: Summer Sizzler Fish Cakes

Yudhika on Mela's Summer episode on SABC 2

Yudhika on Mela’s Summer episode on SABC 2

 

Shooting with the Mela team is always a delight and I would be the first to say that all the bright ideas are not mine!  I have our lovely Mela producer who loves light summery meals and this is one of her favourites.  I am a curry and rice kind of girl so salads are not always top of mind!

 

Yudhika Sujanani - waiting for the tree fellers to leave!

Yudhika Sujanani – waiting for the tree fellers to leave!

We shot the second season of Mela in November last year.  When I watch the show, I burst into fits of giggles because shoot days can be quite stressful…Eskom’s load shedding meant that I was having my make up done at 3.30am!  And this is when our neighbor chooses to have his trees felled!  So, we sometimes just have to wait it out!  So, I play around in the Holi Cow garden while taking a break…it’s beautiful!  Here is the clip from Mela if you missed the show, 

 

On the menu for the Summer Mela Menu….spicy fish cakes, watermelon salad and a mango fool to use up those slightly over ripe luscious mangoes!

 

Spicy fish cakes

 

Ingredients

400g potatoes, boiled and mashed

2,5ml ajwain or carom seeds

2 spring onions, finely chopped

1 green chilli, finely chopped

1 egg yolk

400g lightly steamed hake

Salt and black pepper, to season

Handful of fresh coriander, finely chopped

 

Plain flour to coat

1 large egg, lightly beaten

Bread crumbs, to coat

 

 

Here’s how:

 

Place the potatoes in a mixing bowl and season with ajwain.

Add the spring onion, green chilli and the egg yolk.

Flake the fish fillets and add to the mixing bowl.

Season with salt and black pepper.

Lastly add the fresh coriander.

Mix the ingredients until well combined.

Mould the mixture into patties and dust with plain flour.

Leave the cakes on a sheet lined with baking paper.

Refrigerate until firm.

Remove the cakes from the refrigerator and gently coat in the beaten egg.

Coat with bread crumbs and then place on a well greased baking tray.

Preheat the oven to 180°C and bake the cakes for 20 – 25 minutes depending on the size. (I made 6 large cakes on Mela which took about 20 minutes to cook).

Serve with a chutney of your choice or raita.

 

 

 

Watermelon Salad

Serves 4

 

Ingredients

 

20ml olive oil

15ml lemon juice

Pinch of salt

600g watermelon chunks

1 onion, finely chopped – optional

100g feta cheese

100g flaked almonds

Chopped mint, to garnish

 

 

 

Here’s how

Combine the olive oil, lemon juice and salt.

Place the watermelon chunks on a platter and sprinkle the onion, feta cheese and flaked almonds over the top.

Drizzle the dressing over the watermelon salad and garnish with sprigs of mint.

 

 

Mango Fool

 

500g mango pieces, pureed

25ml sugar

15ml lemon juice

250ml double thick cream

100g double thick Greek yoghurt

100g whipped cream, to garnish

Mint leaves, to garnish

 

Here’s how:

Place the mango pieces into a blender with the sugar and lemon juice.

Blitz until the mangoes are pureed – if you are using stringy mangoes, pass the puree through a sieve to remove the fibres.

Pour the mango puree into a mixing bowl and fold in the double thick cream.

Spoon the yoghurt into serving bowls and top with the mango puree.

Top with whipped cream and garnish with a mint sprig.

Refrigerate until chilled and serve.

 

 

 

 

 

 

 

 

 

Turkey time….recipes for the festive season!

A spicy roast turkey....by Yudhika Sujanani at the Holi Cow!

A spicy roast turkey….by Yudhika Sujanani at the Holi Cow!

Growing up in Durban, the closest we got to turkey was Christmas shows on telly!  Christmas time was a time for delicious curries and a mainly seafood feast…..there would sometimes be a roast that would be added to the spread…just because and there would be roast potatoes to go with it.

Turkey was what Christmas dreams were made of ….and we always imagined it to be a huge turkey with stuffing, of course and all the trimmings.  Bigger is not better when it comes to turkey and although I would love to impress my son, Rushil, with an 8kg turkey…size doesn’t count and I always say…Bigger isn’t always better….besides, an 8kg turkey would look like an ostrich!

Celebrating is what do mostly through my blog….so you could be having a very very merry festive season if you win the KitchenAid stand mixer competition!  Take a look here to enter….https://yudhikayumyum.com/competition/blog-party-kitchenaid-giveaway/

I posted a recipe for a turkey flattie a few days ago, click here for the recipe…..https://yudhikayumyum.com/2014/12/04/almost-turkey-time/ This recipe cuts down on the cooking time and its simply delicious!  I have also been hard at work creating recipes for the food insert on Mela which airs on Sundays at 13h30 on SABC 2…..we have a decadent Christmas feast lined up for you on the 21st December which will definitely leave your taste buds tingling when Christmas gets a spicy Indian twist….thanks to the Mela team who put this amazing segment together, sharing recipes and the true Mela magic!

A flavoured butter is a must for turkey….you can also play around with your favourite spices and herbs to create your very own take! And here is the recipe for my deliciously moist Christmas turkey….stay tuned for more recipes from me at the Holi Cow….I will be posting the garlic potato stack recipe in a few minutes!

Roast Turkey

5 – 5,5kg whole turkey, defrosted

Salt, to season

Black pepper, to season

250g soft butter

30ml sunflower oil

30ml ginger and garlic paste

5 – 6 green chillies, crushed or finely chopped

8 sprigs fresh thyme

15ml ground coriander

15ml red chilli powder

15ml ground cumin

15ml lemon juice

8 makrut lime leaves, optional

2 onions, quartered

2 slices fresh lemon, 5mm thick

1 bay leaf

Here’s how:

Season the turkey with salt and black pepper.

Place the butter, sunflower oil, ginger and garlic, green chilli and fresh thyme in a mixing bowl.

Cream the butter until soft, add the spices and mix well.

Stuff the turkey cavity with the quartered onions, lemon slices and bay leaf.

Use butcher’s twine to secure the drumsticks in place.

Place the turkey on a roasting pan with the breast facing up.

Gently lift the turkey skin and smear the spicy butter over the breasts.

Try not to break through the skin – this will keep the meat tender.

Rub a little butter over the wings and drumsticks.

Place the lime leaves under the turkey skin.

Pre-heat the oven to 220°C and roast the turkey for 10 minutes.

Lower the heat to 180°C and roast the turkey for 2,5 hours – calculate the time by allowing 30 minutes per kilogram.

Leave to rest for 2 – 2,5 hours before serving.

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.

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.

All aboard…..

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!

Just a few hours to go before this magnificent KitchenAid mixer finds its new home! Enter by leaving a comment on this link, https://yudhikayumyum.com/competition/kitchenaid-giveaway-2014/…you can also leave a comment with #KitchenAid #Mela on these links:
Facebook – https://www.facebook.com/yudhika.sujanani
Facebook – http://www.facebook.com/ChefYudhika
Facebook – http://www.facebook.com/HoliCowSA
or Twitter:https://twitter.com/YudhikaSujanani

Good luck with the competition…I am so so excited to be sharing such an awesome prize on my blog….don’t forget to click ‘follow’ on this blog to get the latest recipes and competition information.

Till tomorrow then,

Yudhika

An Eid feast…

Eid recipe...Spiced Shoulder of lamb by Yudhika Sujanani

Eid recipe…Spiced Shoulder of lamb by Yudhika Sujanani

Last year I was asked to host another series of Sugar ‘n Spice with Saffron Tv and the Home Channel on DSTV. I was excited and overwhelmed but mainly taken aback at being asked since I am not a Muslim. I grew up in Isipingo, a little suburb near the old Durban airport, Louis Botha. We moved homes quite often but I do recall that there was much to celebrate irrespective of religion….everyone came out to play at Diwali, Eid and Easter!

I think most of the kids that grew up in my generation feel the same. When I was around 7 years old, we lived in Isipingo Beach and most of my friends and neighbours were Muslim. I can still remember the aroma of breyani wafting down the street…and our gracious neighbours always sent over a steaming pot….it was just how things were! For the Parda Lamb breyani recipe, click here: https://yudhikayumyum.com/tag/parda-lamb-breyani/ and you can also watch the clip from the show for a step by step guide to the perfect breyani…click here: https://www.youtube.com/watch?v=PXuhIfzGiR0

I miss that, and feel quite sad that my kids will never experience childhood pleasures of being taken care of by a few moms from your street. Eid makes me remember those times….the aromas, the laughter and life’s little pleasures….speaking of life’s pleasures….there is just one more day to enter the KitchenAid competition on the blog…click here, leave a comment and you could be the lucky winner…https://yudhikayumyum.com/competition/kitchenaid-giveaway-2014/

And now for one of my Eid recipes….I prepared a spiced shoulder of lamb, slow roasted to perfection with potatoes and onion wedges! It’s also one of those recipes that takes a little time to assemble, some time to marinate and then it can be left to sort itself out in the oven. Vinegar is not something used much in curries and marinades and the combination of vinegar and yoghurt must seem even more strange but it works beautifully….and it does not end up in a curdled mess! The lamb is spicy with a slight tang from the vinegar…tender and very aromatic.

Spiced Shoulder of Lamb

Ingredients

1 shoulder of lamb around 2,5 – 2,7kg

2 onions, sliced and fried until golden
30ml red chilli powder
30ml Curry Me Home Magic Masala, optional
5ml finely ground cardamom
100ml finely crushed ginger and garlic
200ml white vinegar
400g double thick Greek Yoghurt…I used the Spar brand
10ml cumin seeds
15ml coarse salt

30ml sunflower oil
2 onions, cut into wedges
4 potatoes, halved
2 bay leaves
2 cinnamon sticks
500ml water

50g melted butter
5ml garam masala
60ml fresh cream

Handful fresh coriander, to garnish

Here’s how:

Place the brown onions in a liquidiser with a little water and blitz until smooth. Place the onion into a mixing bowl, then add the red chilli, Magic Masala, cardamom, ginger/garlic paste, vinegar and yoghurt. Add the cumin seeds and coarse salt and stir well to combine.

Use a sharp knife to make little incisions in the lamb. Do not remove the fat…this adds flavour and also keeps the lamb tender by preventing the meat from drying out.

Smear the marinade over the meat and place in a zip seal bag. Refrigerate the lamb overnight. Then bring the lamb to room temperature before roasting.

Grease a roasting pan with sunflower oil, then layer over the onions and potatoes. Place the cinnamon sticks and bay leaves in pan.

Place the marinated shoulder on top of the onions and potatoes and pour in the water. Cover with foil and roast in a preheated oven at 160 degrees celsius for 3 hours – check the meat and the potatoes – the lamb should come off the bone easily and the potatoes should be tender.

Remove the foil and drizzle the melted butter over the lamb. Increase the oven temperature to 200 degrees and roast until the meat is golden brown with a few darker speckled bits…baste the lamb every five minutes.

Stir the garam masala and cream into the roasting pan – then roast for another 2 – 3 minutes.

Garnish with fresh coriander.

Serve with fresh bread, naan or pilau rice.

Leaving on a jetplane…..spicy brinjals, jalebi and other stories

A not so regal Yudhika Sujanani....

A not so regal Yudhika Sujanani….

I am about to head off for the big airport as my kids call it…Rob, my other half, has left to Chang Rai, in the north of Thailand last week, and I am flying off to meet him….it’s been pretty much a touch and go sort of thing….its been busy, really busy….and just when you think it’s reached a peak….there is another mountain to conquer! Thank heavens for Holi Cow….it has become my other home, office and yes, paradise!

The ‘another mountain’ is the Post Newspaper Diwali supplement that will be published on Wednesday, 15 October….just in time for Diwali. I absolutely love being in the kitchen and creating new recipes. I have been cooking up a storm with the Holi Cow team running after me…I even roped my Nan into being my new assistant, getting new recipes done, photographed and ready for the Post boss lady, Yogas Nair. There really is a new sheriff in town!

So although Rob has asked me to bring cycling gear, hiking boots and a cozzie…I am taking summery frocks, lip gloss, sunscreen and shades…I will not be playing Lara Croft’s part in Tomb raider! Hmmm…come to think of it, I have no issues though if Rob wants to play Brad Pitt!

Holi Cow has hosting busy cooking classes, catering and lunch time parties not to mention the endless cakes we seem to bake on order! There have also been tv days with the Mela team and an old school Bollywood style photo shoot with Vanessa Lewis who asked me to look regal…regal only worked when there weren’t any jalebi in sight…all I could think of was eating them!

It’s also been a busy month spent cooking up vegetarian dishes as the Hindu fasting month, Purtassi, is being observed. From the tried and tested recipes like simple bean curry and then the zhooshed ones like paneer koftas in coconut sauce….the requests are overwhelming! It’s also time to get “Diwali Ready’ and perhaps you should enter the KichenAid competition by posting your feedback with #KitchenAid #Mela on this link: https://yudhikayumyum.com/competition/kitchenaid-giveaway-2014/

Before I leave off to my short trip to mountains in Thailand….I leave you with a veggie recipe, perfect for the fasting month. Don’t forget to pick up your copy of the Post newspaper for more veggie recipes that we will be featuring this month!

Spicy Brinjals

Spicy Brinjals

Spicy Brinjals

2 large brinjals, sliced
Fine salt, to sweat brinjals
Sunflower oil, to grill brinjals

45ml sunflower oil
5ml mustard seeds
5ml fennel seeds
1 onion, finely chopped
5ml coarse salt
15ml desiccated coconut
10ml crushed ginger and garlic
10ml red chilli powder
600g tomatoes, skinned and chopped
5ml ground cumin
10ml ground coriander
2ml turmeric
Fresh coriander, to garnish

Here’s how

Place the sliced brinjals in a colander and sprinkle with fine salt.
Leave to sweat for 30 minutes.
Wipe the brinjals with absorbent paper towel and gently squeeze out excess moisture.
Brush the brinjal slices with sunflower oil and grill in a hot pan.

For the sauce:
Heat the sunflower oil on medium in an AMC 30cm pot, and add the mustard seeds.
Add the fennel and when the seeds begin to splutter, stir in the onions.
Sprinkle the coarse salt over the onions and saute until light golden.
Add the desiccated coconut and stir for a few seconds until fragrant and starting to change colour.
Stir in the ginger and garlic, next add the red chilli powder.
Add the chopped tomatoes, and then sprinkle over the remaining powdered spices.
Simmer until the tomatoes soften into a thick sauce and the oil separates from the sauce.
Place the brinjal slices into the sauce and garnish with fresh coriander.

A shy roast chicken – perfect for the cold snap!

ImageIts so cold out…I can’t believe that there were little snowflakes in Jozi yesterday.  When you are that cold, comfort food is the answer.

Tender, juicy roast chicken, delicious home cooked casseroles and a few home bakes might just take the edge off.

As for me, I was lucky enough to stay in bed, dreaming of food to prepare for my family…..

Here is my recipe for Masala Roast Chicken…..

Serves 4

Ingredients

1,2kg whole chicken

Salt to season

10ml Curry Me Home red chilli powder

5ml Curry Me Home Ground Cumin

5ml Curry Me Home Ground Coriander

1 large lemon, juiced

75g Spar soft butter

40ml chopped coriander

4 sprigs thyme

6 cloves garlic, crushed

2 green chillies, pounded

Lemon wedges, to serve

Here’s how:

Rinse the chicken under cold running water and pat dry with absorbent paper towel.

Place the chicken on a chopping board with the breast side facing up.

Press down on the breastbone with the heel of your hand twice.

Turn the chicken over and cut along either side of the breast bone with poultry scissors.

Discard the breast bone and make a few slashes on the thighs and drumsticks.

Season the chicken with salt.

Sprinkle the red chilli, ground cumin and coriander over the chicken.

Rub the spices over.

Combine the butter with the coriander, fresh thyme, garlic and pounded chilli.

Lift up the chicken skin on the breast and rub the half butter mix under.

Rub the remaining butter over the chicken flattie.

Place the chicken in a ziploc bag and pour the lemon juice in.

Seal the bag and leave the chicken to marinate in the refrigerator for a few hours.

Place the chicken on a roasting pan and roast at 180 degrees celsius for 45 minutes.

The juices should run clear when the chicken is done.

Leave the chicken to rest in the roasting pan for about ten minutes before carving.

Serve with lemon wedges.

 

 

Yudhika’s tips:

 

The chicken should be at room temperature before it is roasted.

I use coriander stalks to flavour the butter as it has more flavour.

Free range chicken is always on my shopping list – they taste so much better!

Curry Me Home spices are available at select Superspars around Jozi.