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Mother’s Day Mania….AMC Chef’s Pan Giveaway

I can’t believe that we are already in May and the days are flying by. Being at the Holi Cow makes me more aware of these things….we are now running bookings until the end of July! Cooking classes, high tea, baby showers, birthdays and even book club nights are being hosted at the Holi Cow.

If you have read some of my Mother’s Day blogs, you should know by now that I am not a fan of the set menus, crying babies, prams and just the general mayhem. This year, I am hosting a Mother’s Day Tea at the Holi Cow, 38 Kingfisher Drive, Fourways – so if you want to spend some time with Mom, snack on delicious home-made savouries and treat yourself to delicious old-fashioned cakes…this tea is for you. We kick off our tea with potato and brinjal pakodas, then serve North Indian Samosas with our Marvellous Mango Chutney, followed by Chicken Tikka served with mini rotis and our signature secret sauce that most of our customers call ‘that green sauce’ – It’s actually my mom’s home-made coriander and curry leaf mayo. I still bake every single cake at Holi Cow…I am fanatical about the cakes we serve. Red velvet, double chocolate hazelnut, carrot with cream cheese frosting and the White Chocolate Cardamom Cake are the cakes on offer and we also have Indian treats like Burfee and Gulab Jamun. Bookings are essential so give us a ring on 011 467 2661.

If like me, you are celebrating the day at home, here is a recipe that will warm up your Mother’s Day….a creamy chicken casserole with artichokes. It’s also one of those recipes perfect for this ‘banting diet’ that sounds way too good to be true. A real girls diet with full cream milk, cream, butter with some protein and select veggies. I will post some feedback soon, but so far, I haven’t craved carbs, not as hungry as before and have a little more energy for dreaded gym. I am really cynical about diets, but have noticed that a few of my friends are starting to look like a million bucks after being on the ‘Tim Noakes’ thing. I have used sunflower oil in the recipe but you can use butter or an olive oil instead.

I love artichokes and I feasted on them everyday while on holiday in Venice…I also visited a restaurant called Pane Vino san Daniella where Chef Luigi showed me how to prepare them. Here is a little video clip: http://www.youtube.com/watch?v=-PuO2aM_l5E

Yudhika's Must Haves!

Yudhika’s Must Haves!

I use the AMC Chef’s Pan to seal the chicken and get the thighs to that beautiful golden colour – this AMC chef’s pan is a ‘must have’ and I will be giving a pan away to one lucky YUM YUM follower! Post a comment about a recipe that you have tried from this blog and share your experience – that’s all you have to do….good luck!

I baked a 5 layer cake with a chocolate cream cheese frosting for Mom last year….here is the link: https://yudhikayumyum.com/2013/04/24/troubled-by-true-love/

Creamy Chicken and Artichokes...by Yudhika Sujanani

Creamy Chicken and Artichokes…by Yudhika Sujanani

Serves 4

Ingredients

2kg chicken thighs, skin on
Salt to season

60ml sunflower oil
1 onion, finely chopped
100ml chopped carrots
100ml chopped leeks
6 – 8 cloves garlic, crushed
2 sprigs fresh thyme
200ml white wine
1 stock cube
Black pepper, to season
15ml Magic Masala (Curry me Home)
150ml fresh cream
2 x 400g tins artichoke hearts, drained
30ml lemon juice
Handful of fresh coriander, chopped

Here’s how:

Rinse the chicken thighs under cold running water and leave in a colander to drain.
Dab the thighs with absorbent paper towel and wipe away the moisture.
Lightly season the chicken with salt.
Heat an AMC chef’s pan on medium.
Brown the chicken thighs in batches placing the skin side down.
Remove from the pan and leave aside while preparing the sauce.

Heat the sunflower oil in a 30/40cm AMC pot on medium – I prefer a large pot and lay the chicken pieces out in a single layer.
Saute the onion until very pale golden in colour.
Add the carrots and leeks and saute until they soften.
Add the crushed garlic and saute for a few seconds.
Place the chicken thighs over the sautéed onions.
Add the fresh thyme, then pour in the white wine, chicken stock cube and 500ml water.
Add more water if necessary.
Simmer until the chicken is tender, add fresh cream, black pepper, Magic Masala and artichoke hearts.
Simmer for a few more minutes until the artichokes are warm and soak up some of the sauce.
Squeeze the lemon juice over the chicken and then sprinkle with fresh coriander.

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Rainy Day Recipes – Curried Fish

Curried Salmon

Curried Salmon

I have had loads of requests and queries about fish curries recently…with Lent and Easter coming up not to mention this crazy rainy spell, fish curry is just what the doctor ordered.

The weather has been pretty awful – in the curry world this means that fresh tomatoes are not at their best. I would recommend using tinned tomatoes for this recipe if like me, are in Jozi where we haven’t seen the sun in a while.

I grew up in Durban and most of us refer to the AMC pot of choice as the ‘flat fish pot’ since the fish is cooked in a single layer. Haul out your AMC flat pot and give this rainy day recipe a bash….

Curried Salmon

Serves 4

Ingredients

For the fish:
900g salmon fillet
2,5ml salt
5ml red chilli powder
2,5ml turmeric

For the Curry:
60ml sunflower oil
10ml mustard seeds
1 large onion, finely chopped
7ml coarse salt
4 cloves garlic, crushed
10 – 15ml red chilli powder
6 tomatoes, blanched, skinned and grated
5ml ground roasted cumin
5ml ground roasted coriander
Pinch of turmeric
3 sprigs curry leaves
250ml boiling water
10ml Magic Masala

Here’s how:
Slice the salmon into pieces and season with salt.
Dust the salmon with red chilli powder an turmeric.
Rub the spices into the fish fillets.
Leave aside in a refrigerator.

For the Curry Sauce:
Heat the sunflower oil in a large pan.
When the oil is hot, add the mustard seeds.
When the mustard seeds begin to pop, add the chopped onion and coarse salt.
Saute until light the onions are a light golden brown.
Add the garlic and saute for a few seconds.
Stir in the red chilli powder.
Stir for 3 – 5 seconds taking care not to burn the spice.
Add the grated tomatoes and simmer for a minute.
Add the roasted cumin, coriander, turmeric and curry leaves.
Simmer until the tomatoes soften and then add the boiling water.
Reduce the heat until simmer until the tomatoes dissolve completely.
Place the fish into the sauce in a single layer.
Sprinkle the magic masala over the fish.
Simmer on a low heat for a few minutes and spoon the sauce over the fish.
Cook for 4 – 6 minutes or until the fish is cooked through.

Yudhika’s Tips:
The fish must be cooked in a single layer.
Any firm fish fillets can be used in this recipe.
Add green chillies for a spicier dish.
The sauce can be made in advance and the fish added just before serving.

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.

Banana-less Banana Puri???

Banana Puri

Banana Puri

Could someone please tell me why this is called Banana Puri??? I have no idea but these are actually banana-less puris! Someone once told me that they look sort of like a banana so I stared at them and quite honestly didn’t agree…back in the day, you just couldn’t disagree with the old ladies…so I remained silent. How things have changed?

These pastries remind me of Diwali in Isipingo…..there was a lady, Mrs Nowbuth, who made the best puris ever and it was the talk of our little town. Her husband, Mr Nowbuth, was a teacher at our primary school and he was quite the terror! The pastries were sent out in strict rations…one per household…placed on an flimsy paper plate. Slim pickings for the youngest kid and this meant that I never got to try them. It made me resentful…I really wanted to tuck into one and eyed them greedily! I promised that I would learn how to make these and eat them all on my own!

I first tried making these when I was in high school. Armed with the ‘Bible’ of traditional cooking, ‘The Indian Delights’. It wasn’t the recipe that was a problem…just lack of experience…how thin do I roll out the pastry…what should the syrup be like…how long should I boil it? The answer was mainly pure guess work and impatience.

What a disaster??? The pastry was soaked in oil and what was supposed to look like a rose, resembled a garden snail. This was definitely a lesson in ‘how not to find a good husband’ My first encounter did not deter me – in fact, they were so bad that I was determined to get them right. I persevered and am proud to say that I think I have perfected them…the secret is in resting the dough which I discovered by accident about fifteen years ago….I had been baking all day…and hit the wall. So, I wrapped up the puri dough in cling film and tossed it on the kitchen counter. I got up the next morning and rolled the dough out…the banana puris turned out perfect.

Getting these right takes practice…and the most important ingredient is a super dose of patience. Oh, and one more important lesson….perfecting these delicate pastries did not help me hook the perfect husband…not the first time round, ANYWAY!

I would love to hear about your Diwali memories…post a comment!

Banana Puri

500ml Spar cake flour, sifted
2,5ml ground cardamom
75ml Spar buter
Pinch of salt
2,5ml baking powder
5ml lemon juice
200ml iced water
200ml Spar butter, melted
Cornflour for sprinkling
Spar sunflower oil, to fry banana puri
Tinted roasted almonds, to garnish

For the sugar syrup:
250ml Spar sugar
200ml cold water
1 cinnamon stick
25ml rose syrup

Here’s how

Mix the sifted cake flour, ground cardamom, salt and baking powder in a mixing bowl.
Slice the butter into little cubes and rub into the dry ingredients until the mixture resembles fine breadcrumbs.
Add the lemon juice to the iced water.
Make a well in the centre of the dry ingredients and add enough iced water to make a stiff dough.
Leave the dough to rest overnight (8 hours).
Divide the dough into eight portions and mould into smooth balls.
Use a rolling pin to work each portion into a paper thin round.
Dust the work surface with flour to prevent the dough from sticking.
Dust a large baking sheet with flour and place the first round on it.
Brush the round with melted butter ghee and then sift a tablespoon of cornflour over.
Pile the rounds on top of each other making sure that both sides of the rounds are brushed with butter ghee and dusted with cornflour except the top of the last round.
Gently roll out the pile and trim the edges.
Brush the top of the dough with melted butter ghee and then dust again with cornflour.
Roll up the dough tightly to form a swiss roll and slice the dough into 12 portions.
Place the sliced dough with the layers facing up and flatten at a 45 degree angle.
Roll the dough into an oval and fold the open edge over and press firmly to ensure its does not open when being fried.
Heat oil in a small pot on medium heat.
Fry the banana puri one at a time and gently spoon a little oil over the pastry. This helps to puff up the layers in the pastry.
Turn the pastry over and continue spooning oil over.
The banana puri should still be pale in colour when cooked.
Drain on a wire rack.

To make the syrup:
Combine the sugar, cold water and cinnamon stick in a pot. Cook on a medium heat stirring continuously until the sugar dissolves. Simmer until a thick syrup forms. Pour in the rose syrup and leave aside to cool slightly. Drizzle a little syrup over the banana puris and garnish with flaked almonds.

Yudhika’s Tips

The sugar must dissolve before it comes up to the boil as this would cause the syrup to crystallise.
If the puris start to open, use a slotted spoon to hold the pastry against the side of the pot. Once the pastry holds its shape it can be turned over.
Dust the banana puri with icing sugar instead of sugar syrup.

Kasi Kings and Queens….Recipes from Kasi Kitchen!

Cindy and Yudhika - Shooting kasi kitchen on Soweto TV

Cindy and Yudhika – Shooting kasi kitchen on Soweto TV

Shooting Kasi Kitchen is always fun and this time was no different! There is always a bit of drama in my life and my first shoot with the KK team was postponed due to a bout of bronchitis. The team arrived wearing their best smiles although it felt like we were shooting at midnight…bright, early and super cheerful. The star and Kasi Queen of the show, the lovely Cindy, was her usual bubbly cheerful self…looking forward to a day of fun and feasting!

Yudhika , Patty and the troublesome Afghan...Beautiful Cleo

Yudhika , Patty and the troublesome Afghan…Beautiful Cleo

My troubles started when I decided on an outfit and couldn’t get into it because the zipper was stuck…any girl would be devastated and it took me a while to get my head around it. A bad omen to start the day, perhaps? A runaway afghan hound was next…I took my heels off and dashed up the road only to realize that I had forgotten the collar and lead so we had to carry the fabulously beautiful Cleo back home. The camera crew and Cindy were terribly amused, dashed out and took pictures as we carried the beauty back home.

I love my pink shoes...and tv shows, of course!

I love my pink shoes…and tv shows, of course!

Then it was the hadedas, noisy kids at home and barking dogs….curveballs have become part of the plan. Thankfully, the team were un-phased by the madness and just kept going! Rob was around during the shoot and he spotted me wearing my bright pink shoes…bad memories of a day on an island holiday popped into his head…then, me insisting that I NEEDED these shoes and there will never be a pair like these ever again! He then said he had a ‘marginal headache’ coming on…but I wasn’t going to leave without the shoes! Which shoe loving girl would leave without them behind??

Here are some of the recipes that I made on Kasi Kitchen last year…lamb breyani, thai prawns and a decadent chocolate cake…click on this link for a bit of Kasi Magic from our last show! https://yudhikayumyum.com/2013/01/20/better-late-than-never-recipes-from-kasi-kitchen/

My Spar stock my range of spices and recipe books too…here is a link to the stockists: https://yudhikayumyum.com/my-spar-stockists/

You can also email me if you would like us to deliver via mail order!

Yudhika's Cheesy Chicken Roti

Yudhika’s Cheesy Chicken Roti

Cheesy Chicken Roti

Chicken and Spinach Filling

Ingredients

60ml sunflower oil
1 onion, finely chopped
5ml coarse salt
10ml crushed ginger
10ml crushed garlic
10 – 15ml red chilli powder
800g deboned chicken thighs, chopped
5ml ground Curry Me Home coriander
5ml ground Curry Me Home cumin
5ml Curry Me Home garam masala
Pinch of turmeric
400g chopped Spar tomatoes
400g baby spinach

Grated cheese to assemble wraps

To make the chicken:

Heat the sunflower oil in a 30cm AMC pot.
Add the onion and salt, then saute until the onion is light golden brown.
Add the ginger and garlic – saute for three seconds taking care not to let the ingredients burn.
Place the red chilli into the pot preferably on the side of the pan.
Stir for a few seconds, then add the chopped chicken pieces.
Saute the chicken until the meat is sealed.
Sprinkle the ground cumin, coriander, garam masala and turmeric over the chicken.
Stir for a few seconds and add the tomatoes.
When the tomatoes soften, add the baby spinach and simmer until the spinach wilts.
Sprinkle magic masala over the curry – and cook for another minute.

For the Roti

Ingredients:

750ml cake flour
5ml fine salt
375ml boiling water
75ml sunflower oil
Melted butter, to cook

Here’s how:

Place flour and salt in a mixing bowl.
Pour in boiling water and mix with a wooden spoon.
Pour oil over the dough and mix to combine.
Knead the warm dough until smooth.
Roll into a large ball and keep kneading until the cracks are not visible.
Roll the dough into a length and slice into twelve equal pieces.
Roll each piece into a length.
Curl up the half the length.
Curl the other half in the opposite direction.
Fold one piece over the other.
Dust the pieces of dough in flour and place in a mixing bowl.
Cover with a damp cloth and leave aside for an hour.
Roll out each piece of dough into a round ensuring you keep the surface dusted with flour.
Leave the rotis on a well floured counter.
Repeat until all the dough has been rolled out.
Cook the roti on a hot AMC skillet.
When small bubbles and freckles appear, flip the roti over.
Drizzle a little melted butter over.
Turn the roti over and lightly brown on the other side.
Remove and place on a wire rack.
Repeat until all the rotis are cooked.
Pile them on top of the other and leave to cool before storing in a cake tin lined with wax paper.

Yudhika’s tips

The water must be boiling hot when it is added to the flour.
Use a cutter to ensure that the rotis are perfectly round.

To assemble:

Place the chicken filling on the roti, sprinkle cheese on top of the filling, sprinkle with spring onions and then place a roti on top.
Toast on an AMC skillet until the cheese has melted.
Slice into wedges and serve hot!

Yudhika's Strawberry Cream Scones...

Yudhika’s Strawberry Cream Scones…

The best Strawberry Cream Scones…

Ingredients:

560g cake flour
30ml baking powder
30ml castor sugar
5ml salt
250g Spar butter
3 eggs
200ml fresh cream

For the egg wash:
1 egg
10ml milk

To serve
Butter,
Strawberry Jam
Whipped Cream
Fresh strawberries

For the tasting...yum yum time!

For the tasting…yum yum time!


Here’s how

Preheat oven to 200 degrees celsius.

Lightly beat the eggs and cream together. Sift flour, salt and baking powder together in a large mixing bowl.

Cut the butter into little blocks and add to the sifted dry ingredients. Lightly rub the butter into the flour using your fingertips. When the mixture resembles crumbs, pour in the egg and cream mixture.

Gently mix the ingredients together and work into a soft dough. Do not knead the dough. The dough will be soft but not perfectly smooth.

Roll the dough into a ball. Lightly flour the work surface and roll out the dough. It should be about 2cm thick.

Dip the scone cutter into flour and cut out rounds. Gather the off cuts and gently knead into a ball. Repeat the process until all the dough has been used up.

Place the rounds on a greased baking tray. Leave the tray in the refrigerator for 10 – 15 minutes.

Beat the egg and milk together and brush the top of the scones with this egg wash.

Bake for 10 – 12 minutes or until the scones are golden brown on the top and at the bottom. Leave to cool on a wire rack.

Serve warm scones with butter, strawberry jam, cream and sliced fresh strawberries

Yudhika’s Tips

Keeping the ingredients and dough as cold is possible is the secret to making good scones.

Buttermilk can be used instead of fresh cream.

Try not to let the egg wash drip onto the sides of the scones as it affects the shape when baking.

These scones can be frozen. Remove scones from the oven before they begin to brown. Leave to cool on a wire rack and then freeze. Defrost the scones and then bake for 4 – 5 minutes in a hot oven until golden brown and heated through.

Eggless Faking…

Faking it...the Lemon Coconut Cupcakes

Faking it…the Lemon Coconut Cupcakes


I have never been a fan of eggless cakes…they always tend to be hard, dry and just not quite ‘quite’. The last one I tasted was at a birthday party. I was given the largest slice – I suppose my greedy reputation does follow me around but in this instance, it worked against me. The cake was horribly bitter and I had to eat all of it as I was being eyed out closely. I decided to swear off eggless cakes. My troubles with eggless baking were just beginning….

Some months passed and there have been the Facebookers that request eggless recipes. I gave it a bash again and it was a disaster. The Red Velvet Cake looked like melted plastic and it was as hard as a rock. My kids were most amused and so was Rob. I instructed my assistant to ‘chuck out’ the cake and not to mention it again. I skulked off and sulked in my room for the rest of the day. I came out a few hours later when the giggles subsided.

I started working on a Diwali Show for Saffron TV. Unfortunately, the channel closes in a few days so the Diwali show will not be airing. I will share my eggless experiments with you anyway! In the first season of ‘Sugar ‘n Spice’, the eggless brownies (https://yudhikayumyum.com/sugar-n-spice-on-saffron-tv/saffron-tv-eggless-chocolate-brownies/) received a heartwarmingly positive review…One of the best recipes so far was the Eggless Lemon Coconut Cakes….I have never been a fan of faking anything…but these luscious cakes know just how to fake it. They are simply delicious….light and fluffy with the perfect crumb, smothered in a delicious light and fluffy lemon frosting! Hallelujah…I think these cakes are going to save my reputation after my previous mishaps!

Perfecting these cupcakes has been an adventure! I watched this evening as Rob tucked into one…I am so so pleased with the results…its been a long road…buttermilk versus milk, baking powder versus bicarb….vinegar or not? The options were endless…it resulted in milk, baking powder AND bicarb without any vinegar! I think that adding the yoghurt, adds a lot of magic to this recipe. You should try this out not because of its status…try it because it is just so good.

A word on the ingredients…I love the Spar packaging and buy the sugar etc in these cartons – I have been training my kids in the kitchen and this really minimizes the mess while measuring out the ingredients. The lid on top of the packaging makes sealing the sugar a breeze so no more ants in the sugar! Another product that I really love is the Spar branded Greek Yoghurt….I use it for baking, dips and raita. It’s got a thick creamy consistency and makes a killer raita…the down side is that it does contain gelatine….I don’t mind it at all…but please check the labels when choosing a yoghurt. I also used the Spar yoghurt in the Semolina Cake which was featured on Sugar ‘n Spice. Here is the link: https://yudhikayumyum.com/sugar-n-spice-on-saffron-tv/semolina-cake/

Here is the recipe…

Lemon Coconut Cupcakes

Lemon Coconut Cupcakes

Lemon Coconut Cupcakes

The Ingredients...

The Ingredients…

Ingredients

125g Spar Butter, at room temperature…please!
125g Spar White Sugar
Zest of 1 lemon
125ml desiccated coconut
60ml Spar Double Thick Greek Yoghurt
250ml full cream milk, at room temperature
375ml cake flour
10ml baking powder
5ml bicarbonate of soda
5ml vanilla paste

For the Lemon Frosting:
125g Spar Butter – at room temperature
375ml Spar Icing Sugar
45ml fresh cream
30ml fresh lemon juice

Lemon Zest to decorate cupcakes

Here’s how:

Pre-heat the oven to 160 degrees celsius.
Line a 12 mould cupcake tin with paper cases.
Cream the butter and sugar until light and fluffy – I used a Kenwood Chef for this but you can use a hand-held electric beater if you prefer.

My Kenwood Chef...does all the work for me!

My Kenwood Chef…does all the work for me!


Scrape down the bowl often and then add the lemon zest.
Add the coconut and beat for a few seconds.
Combine the yoghurt, full cream milk and vanilla paste in a jug.
Sift the dry ingredients and add them to the creamed butter.
Pour in half the milk and yoghurt and beat on low, gradually adding the remaining liquid.
Scrape down the bowl with a rubber spatula and continue beating until the ingredients are well combined.
Divide the batter into the 12 prepared paper cases.
Bake for 20 minutes or until a toothpick comes out clean when the cakes are tested.
Leave to cool slightly before placing the cakes on a wire rack.

Ready for tasting...

Ready for tasting…

Prepare the frosting:

Cream the butter and add the icing sugar gradually.
When the butter is very light in colour, add the fresh cream.
Continue beating for a few seconds, then add the fresh lemon juice.
Beat until the frosting is fluffy.
Scoop the frosting over the cupcakes and use a palette knife to spread.
Garnish with a few slivers of lemon zest.

Sugar ‘n Spice recipes: Fresh Cream Almond Burfee by Yudhika

Burfee all done...yay!

Burfee all done…yay!

This was the last episode of Sugar ‘n Spice and we were all in pretty good spirits. We were also way ahead of schedule so that just added to the festive cheer!

I did have time to pose for the camera…my special superwoman pose always gets everyone giggling!

This burfee is made with fresh cream – it needs to be refrigerated until you are ready to serve. If the mixture is still too soft…pop the burfee into the freezer before you un-mould them. It’s a basic recipe that you can play around with…my favourite variations are pistachio or coconut instead of almonds.

Yudhika's Handy tips...use a consol glass jar to tint the almonds!

Yudhika’s Handy tips…use a consol glass jar to tint the almonds!

Another handy tip – place the almonds in a glass jar and add the food colouring. Close the lid and shake the jar, adding a little more food colouring to get the perfect shade…tip the almonds onto a baking tray and roast until they are dried. Using the jar prevents you from ruining that perfect manicure!

Almond Burfee

Ingredients:

500g full cream milk powder
150ml tinned dessert cream
385g tin Spar condensed milk
350ml fresh cream
60ml Spar butter
125ml sugar
150ml Spar icing sugar
5ml ground cardamom
45ml finely ground almonds
Edible gold leaf, to decorate

Spray a silicone mould with non stick spray.
Place the milk powder and dessert cream in a mixing bowl.
Use your fingertips to rub the cream into the milk powder.
Leave aside for an hour.
Place the milk powder in a Kenwood food processor.
Process the mixture until it is fine in texture.
Place the condensed milk, fresh cream, butter and sugar in a thick bottomed pot.
Heat the mixture on medium and bring to the boil.
Stir constantly until it has reached a custard like consistency.
Add the milk powder into the hot cream and mix well.
Add the sifted icing sugar, ground cardamom and ground almonds.
Mix well to evenly distribute the almonds and ground cardamom.
Spoon the mixture into the silicone mould and gently compress the mixture.
Leave to cool and then refrigerate until set.
Turn the mould over onto a baking sheet and gently push the burfee out.
Decorate with edible gold leaf.
Top each piece with a whole tinted almond.

Yudhika’s tips:

The burfee must be chilled when it is being un-moulded. Pop the silicone mould with the burfee in the freezer for 10 minutes if it is too soft.

Sugar ‘n Spice recipes: Peppered Crayfish Tails

Behind the scenes with Yudhika - Sugar 'n Spice

Behind the scenes with Yudhika – Sugar ‘n Spice

I awas delighted to find these fresh crayfish tails – the recipe was not on my list of dishes to prepare for the Sugar ‘n Spice ‘Feast of Eid’ show but I insisted on making a few last-minute changes to share my rare find with the viewers!

The tails are simmered in a fiery ‘South Indian’ style sauce, with aromatic curry leaves and a generous dose of black pepper! I add a little cream to soften the sharpness of the tomatoes – it’s not traditional but it works well. A note about tomatoes: I prefer using Spar tinned Italian tomatoes for this recipe – it gives you a consistently good sauce every time! I used a large AMC pot to prepare the tails and place them in a single layer so they cook evenly…remove the AMC pot from the heat once the tails start to curl – do not overcook the tails.

I prefer serving this with soft rotis or crusty bread. A pilau rice would also work nicely!

Sugar n Spice recipes with Yudhika - Peppered Crayfish tails!

Sugar n Spice recipes with Yudhika – Peppered Crayfish tails!

Peppered Crayfish

Serves 4

12 crayfish tails, shelled and de-veined
60ml sunflower oil or Spar light olive oil
5ml mustard seeds
5ml cumin seeds
1 large onion, finely chopped
7ml coarse salt
2 sprigs of curry leaves
15ml crushed garlic
15ml red chilli powder
2 x 400g tins Spar chopped tomatoes
10ml roasted ground coriander
5ml roasted ground cumin
2,5ml turmeric
100ml fresh cream
5ml sugar
10ml dried kasori methi
15ml freshly ground black pepper
Curry leaves and fresh coriander to garnish

Here’s how:

Heat the sunflower oil in a 40cm AMC electric roaster.
Add the mustard seeds and when the begin to splutter, sprinkle in the cumin seeds.
When the cumin seeds turn golden brown, add the chopped onion, salt and curry leaves.
Saute until the onions are light golden brown.
Add the crushed garlic and stir until fragrant taking care not to let it burn.
Add the red chilli powder and stir fry the onions for 3 – 5 seconds.
Add the tinned tomatoes, and stir well.
Sprinkle in the ground coriander, cumin and turmeric and simmer on a medium heat until the tomatoes soften.
Place the crayfish tails in the tomatoes and simmer until the tails change colour and start to coil up.
Add a little boiling water if the sauce is too thick.
Pour the fresh cream over the tails and add a pinch of sugar.
Use your fingertips to crush the kasori methi over the pan and simmer until the tails are cooked through.
Sprinkle the black pepper over the cooked tails and stir gently.
Garnish with curry leaves and coriander.

Yudhika’s tips:
Prawns can be used instead of crayfish.
Kasori methi can be found in Indian grocers.

Sugar ‘n Spice – Naan Khatay

Yudhika Sujanani - The Almond Thief

Yudhika Sujanani – The Almond Thief

I remember this biscuits from when I was little…I have somewhat mixed feelings about them! The best thing about Naan Khatay was picking off the whole almonds from the biscuits. Mum would take one look at the naked nutless biscuits and know exactly who the culprit was. Needless to say, I would get one of those old-fashioned Indian Mum hidings!

Yudhika's Getaway Demo...

Yudhika’s Getaway Demo…

The thing about Indian Mum hidings is that you are not allowed to tell anyone…at the ripe old age of 37, I think I can safely spill the beans! And the perfect opportunity came up when I was shooting Season Two of ‘Sugar ‘n Spice’. Revenge is sweet and I mentioned my famous Almond Thief hidings while shooting much to my mum’s embarrassment. It was a real ice breaker…the Ochre team and I laughed hysterically! I then took a quick photo break – I found it impossible to keep a straight face so I struck a few poses instead…

Strike a pose...

Strike a pose…

Karma always creeps up at sometime…I open the biscuit tin and peer in to find the same sad-looking nutless biscuits! My kids just love nicking the nuts off the Naan Khatay. Could it perhaps be genetic or is it definitely Karma? My money is on Karma!

Fully dressed Naan Khatay

Fully dressed Naan Khatay

Naan Khatay

Ingredients

125g butter
125ml Spar castor sugar
125ml Spar sunflower oil
65ml semolina
Pinch of salt
2,5ml cardamom essence
5ml ground cardamom
5ml bicarbonate of soda
500 – 625ml cake flour, sifted
Whole blanched almonds, to garnish

Here’s how:

Preheat oven to 190 degrees celsius.
Lightly grease a baking tray with butter.
Place the butter in a Kenwood Chef and cream until light in colour.
Gradually add the castor sugar and beat well.
Pour the sunflower oil into the creamed butter and continue beating.
Add the semolina, salt, cardamom essence, ground cardamom and bicarbonate of soda.
Stir well to combine and sift 500ml of cake flour into the mixing bowl.
A soft dough should form – if the dough is too sticky, add the remaining flour a little at a time until you get the right consistency.
Cover the dough with a damp cloth to stop it from drying out.
Grease your palm with a drop of oil and roll the dough into balls.
Place a whole blanched almond on the ball of dough and flatten gently.
Space the biscuits on a baking tray.
Bake for 10 -12 minutes or until the biscuits are pale golden brown.
Cool on a wire rack.

Yudhika’s tips:
Substitute almonds with pecan nuts and use cinnamon instead of cardamom.
Greasing your palms with oil prevents the dough from sticking.
Place the almonds over the biscuits as each one has been moulded into a ball so that it does not crack.
These biscuits puff out so ensure that there is sufficient space between each biscuit on the baking tray.

Yudhika’s Sugar ‘n Spice recipes: Soji Squares

Sugar 'n Spice - Soji Squares

Sugar ‘n Spice – Soji Squares

Warm baked Soji Squares soaked in honey syrup…this quick and easy recipe will have you in and out the kitchen in a flash. This recipe is perfect served after a feast with tea or coffee…just for when you don’t feel like a creamy dessert.

I call these Soji Squares but they are also known as Basbosa. They are popular in the Middle East…they are sometimes topped with almonds or pistachios.

Basbosa or Soji Squares

Basbosa or Soji Squares

Soji Squares

Ingredients

250ml semolina or taystee wheat
100ml sugar
150ml cake flour
60ml grounds almonds
10ml baking powder
100ml melted butter
150ml full cream milk

Syrup:
150ml honey
100ml cold water
30ml orange blossom essence

Preheat the oven to 180 degrees celsius.
Place the semolina, sugar, cake flour, ground almonds and baking powder into a mixing bowl.
Whisk the dry ingredients to evenly combine.
Add the melted butter and milk.
Mix well until smooth.
Place the mixture in a well-greased oven proof casserole and bake for 25 – 30 minutes.
Remove from the oven and slice immediately.

Combine the honey and water in a small AMC pan.
Bring to the boil and simmer for 5 minutes – the syrup should not be thick.
Pour the orange blossom essence into the honey syrup and stir.
Pour the hot syrup over the soji squares as they come out of the oven.
Leave the squares to soak.
Serve garnished with rose petals or almonds.