Christmas recycled…..turkey pasta

Yudhika Sujanani's Recycled Turkey Pasta....

Yudhika Sujanani’s Recycled Turkey Pasta….

We have been hard at work with recipes…so while most people are having their yearly turkey, the Sujanani’s are ‘turkeyed’ out! It started around October when the Mela producer suggested we work on some spicy turkey recipes…we cooked up a few turkeys to find the best ones to share on the show!  Then Yogas Nair, editor of the Post Newspaper, also needed some festive recipes…it was back to the turkey….and then there is the blog too!  Turkey Turkey Turkey….and there are always those tired leftovers that sit in the refrigerator….tune into Mela on SABC 2 this week Sunday at 13h30 to get creative with Christmas leftovers when I will be making ‘Stuffed Curry Turkey Buns’ and ‘Phyllo Turkey Parcels’.  Watch the episode of Mela here where we prepare a Christmas menu with a spicy twist, https://yudhikayumyum.com/sabc-2s-mela-videos/mela-a-spicy-christmas/


I have come up with a few delicious ways to use up those leftovers…and one of my favourites is turkey pasta…and to really spice things up…I made a curried coconut turkey pasta!  Adding Indian spices to turkey livens up the leftovers….and creates a fantastic meal!  The best part is that it’s so super simple to prepare!  I made up a turkey pie which was just as good, click here for the recipe, https://yudhikayumyum.com/2014/12/21/turkey-express/


Use a few staple spices like red chilli, ground cumin, coriander and garam masala…I also use coconut milk in this sauce which adds a luxurious silky texture and richness to this simple pasta dish. Mild, medium or hot – the choice is yours!  Spice this up or down – you can even serve a little chopped green chilli in olive oil on the side.


About this sauce, use really good quality coconut milk…try finding Mae Ploy, Aroy D or Chao Koh…if you can’t find any of these, pop into your local Spar and use the Spar brand coconut cream! It really is the next best option.  Coconut milk can be quite deceiving….buy tried and tested brands ….sometimes even the more expensive ones turn your dishes into watery stews which can be terribly disappointing!


I use my own brand of spices in most of my recipes and sometimes it does seem like a long list of ingredients but do stock up your spice rack….I always say, ‘A well stocked spice rack is like having money in the bank!’  My Curry me Home spices are available at a few Spars around Gauteng and via mail order as well!  Click here to find out where you can pick up a bottle of Curry me Home spices or recipe books, https://yudhikayumyum.com/my-spar-stockists/


Turkey Pasta


Serves 4 – 6





500g cooked turkey meat

40ml sunflower oil

1 bay leaf

1 cinnamon stick

5ml mustard seeds

1 onion, finely chopped

7,5ml coarse salt

15ml desiccated coconut

30ml crushed ginger and garlic

10ml Curry Me Home red chilli powder

200g tinned tomatoes, chopped

5ml Curry Me Home ground cumin

5ml Curry Me Home ground coriander

5ml Curry Me Home garam masala

1ml turmeric

1 x 400g tin coconut milk


500g penne pasta



10ml sunflower oil

2,5ml cumin seeds

2 sprigs curry leaves



Here’s how:



Heat an AMC paella pan on medium.

Add the sunflower oil, then add the bay leaf and cinnamon stick.

Once the bay leaf turns a shade darker, add the mustard seeds.

When the seeds splutter, add the chopped onion, and salt.

Saute until the onion turns light golden brown, add the desiccated coconut – the coconut can burn quite easily if the oil is too hot so take care.

Add the ginger and garlic when the coconut starts to turn light golden and becomes fragrant.

Add the red chilli powder and stir for 3 – 5 seconds.

Add the chopped tomatoes, cumin, coriander, garam masala and turmeric.

Simmer until the tomatoes soften.

Use the back of a wooden spoon to break down the lumps in the sauce.

Once the tomatoes resemble thick paste, pour in the coconut milk.

Simmer for a minute, then add the turkey meat and warm through.

While the sauce is cooking, cook the penne according to the instructions on the packaging – I cook the pasta in salted water with a drizzle of oil.

Drain the pasta and reserve 100ml liquid.

Toss the pasta and turkey sauce and add reserved liquid only if the sauce is too thick.

Place the pasta on a serving plate.

Heat the sunflower oil in an AMC chef’s pan and add the cumin seeds.

Once they splutter, add the curry leaves and fry until they are crispy and fragrant.

Garnish the pasta with fried curry leaves and a drizzle of the cumin flavoured oil.




Mela’s Raan and Naan…

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

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

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

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

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

The Eid ul Adha feast by Yudhika Sujanani

The Eid ul Adha feast by Yudhika Sujanani

Slow Cooked Raan, Naan and Raita

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

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

Home made Naan by Yudhika Sujanani

Home made Naan by Yudhika Sujanani


Makes 4 rounds

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

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

Ready for the oven...

Ready for the oven…

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



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

Sunday Breakfast Blues…

Sunday blues...Aloo paratha and mint chutney

Sunday blues…Aloo paratha and mint chutney

It’s no secret…I have an ongoing love affair with food. I think about food almost all the time and I even dream about it! I woke up this morning craving one of my veggie favourites…aloo paratha and home-made mint chutney…this is what happens when there is leftover mashed potato from a steak dinner. Ahhh…mashed tatties are the best and only Up To Date Potatoes will do!

The craving was the good part…the downside was that I had to make the parathas…phew…the craving was serious enough for me to haul myself out of bed at an ungodly hour – in my world, any time before 9am on Sunday is still Saturday night.

I have not made these in ages but they are a treat…loved by all in my home and the fresh mint chutney scares off the Sunday blues…or a hangover as it is commonly known. These home-made ‘hotties’ served with a fiery mint chutney really fires up the metabolism.

I last cooked this about six months ago for the Garden and Home shoot with Lyn Woodward and Roelene Prinsloo…one of the fabulously enthusiastic kids did a video clip….click here to watch these being cooked: http://www.youtube.com/watch?v=tV7IYqcr1OE

I often use my very own Magic Masala in recipes…it’s my favorite spice and a must have…for a list of stockists, click here: https://yudhikayumyum.com/my-spar-stockists/

Here is the recipe…

Aloo Paratha



750ml cake flour
5ml fine salt
320ml boiling water
60ml sunflower oil
60ml butter, melted

For the filling:

3 medium UTD potatoes, boiled in the skin
15ml finely crushed fresh ginger
4 green chillies, finely chopped
45ml finely chopped coriander
5ml Curry me Home red chilli powder
15ml Curry me Home Magic Masala
Salt to season

Place the flour and salt in a mixing bowl.
Pour in the boiling water and mix with a wooden spoon.
Pour the sunflower oil in and mix well to combine.
Knead the dough while it is still hot until smooth.
Roll the dough into a ball until the cracks are no longer visible.
Slice the dough into eight pieces and roll into a smooth ball.
Leave the pieces in a mixing bowl and cover with a damp cloth.

While the dough is resting, prepare the filling for the parathas.
Peel the skin off the potatoes and place them in a mixing bowl.
Mash the potatoes while they are still warm and leave to cool.
Pound the ginger and green chilli in a mortar.
Add the pounded mixture to the mashed potato.
Add the chopped coriander, red chilli powder and Magic Masala.
Season with salt.

To assemble the parathas:
Flatten each piece of dough and scoop the filling into the centre.
Gather the edges of the dough to the centre to enclose the filling.
Twist the centre and pinch of the excess dough.
Gently flatten the dough with a rolling-pin on a well floured work surface.
Roll the dough out into 15 – 17cm rounds.
Place the paratha on a heated tawa (indian griddle pan) and cook until freckles appear.
Turn the paratha over and drizzle a little melted butter over.
Turn again and drizzle a little butter over.
Remove from the pan when there are deep golden brown freckles on the parathas.
Serve hot with a dipping sauce of your choice.

Yudhika’s tips:
Smaller parathas are easier to handle especially if you are a beginner.
Adjust the green chilli if you would like a milder paratha.
Parathas can also be served with Mint Raita.

Mincing it up on Monday…Lasagne

Yudhika's home-made lasagne

Yudhika’s home made lasagne

I tend to run out of recipe ideas on Monday…who doesn’t? It seems that I do all my ‘pull out the stops’ cooking from Friday to Sunday. This weekend was a particularly big cooking weekend with Soweto TV shooting an episode of Kasi Kitchen on Saturday. This means lots of food….lots of feasting and a general slump in Monday’s cooking Morale.

For a while, I tried the Meat Free Monday option – this did not go down well with my family! The kids and I are seriously devout carnivores. So much for going green…we tried pizza night…sausage night but it was back to the hearty home cooked options die to the lack of enthusiasm from my audience.

Minced lamb, chicken or beef is perfect for a lazy day. With a few spices and the basics, it can be turned into a fuss free feast in a few minutes.

Rob and I are keeping with our Monday date night tradition – the kids are going to feast on this meaty lamb lasagne!

Just a few thoughts…I suggest using an AMC pot to cook the mince – you need to cook with a fantastic pot to get the mince browned beautifully. I add a good dose of red chilli powder to liven up this dish…if you are cooking for kids, you can leave this out.

For the non lasagne fans…you can try this mincy option – Layered lamb and mushrooms – click here: https://yudhikayumyum.com/2012/09/06/484/


Serves 6

250g lasagne sheets

For the mince:

50ml sunflower oil
1 cinnamon stick
1 bay leaf
1 large onion, finely chopped
1 carrot, finely diced
2 stalks celery, finely chopped
100g chopped bacon
4 cloves garlic, crushed
10ml crushed ginger
5ml dried oregano
Few sprigs of fresh thyme
15ml hot paprika or red chilli powder
700g lamb mince
1 x 400g tin whole tomatoes, chopped
75ml tomato paste
1 stock cube, preferably beef or oxtail
Salt, to season, optional
Black pepper, to season

250ml grated cheddar, topping

To prepare the mince:

Heat the sunflower oil on medium in a 30cm AMC pot.
Fry the cinnamon stick and bay leaf.
Add the chopped onion, diced carrot and celery.
Add the bacon pieces and continue stirring.
When the bacon browns, stir in the crushed garlic, ginger, oregano, fresh thyme and then the paprika.
Add the lamb mince and stir until the meat browns.
Add the tomatoes, tomato paste and stock cubes.
Simmer until the mince is cooked through – it should not be too watery.
Check the seasoning before adding salt.
Season the mince with black pepper.

For the sauce:

Melt 100g butter and whisk in 100g cake flour.
Continue whisking on a low heat and then gradually add 950ml full cream milk.
Continue whisking until the sauce thickens and then add 5ml coarse salt to season.
Whisk 250ml grated cheddar into the sauce and check the seasoning.
Add 100ml fresh cream to the sauce and stir.

To assemble:
Place a layer of white sauce in a casserole dish.
Place a layer of lasagne sheets over the white sauce making sure the sheets do not overlap.
Layer the mince over the lasagne sheets and then add a layer of white sauce.
Continue the process and end with a layer of white sauce.
Sprinkle the grated cheese over the white sauce layer.
Leave the lasagne to stand at room temperature for 45 minutes to an hour.
Bake in a preheated oven at 180 degrees for 30 minutes.

Yudhika’s Tips:
You can use store-bought cheese sauce if you are short on time.
Use macon instead of bacon if you prefer.
Add chopped green chillies to the lamb mince for a spicier lasagne.
Beef mince can be used instead of lamb.

Mother’s Day Love

Curry Me Home Mother's Day Giveaway!

Curry Me Home Mother’s Day Giveaway!

Mother’s Day is around the corner and one lucky person could win this Curry Me Home/Carrol Boyes Hamper!

Post a comment telling me what was the best  meal your mom ever cooked and this handy hamper worth R700 could be yours!

The hamper consists of five Curry Me Home spices and the Curry Me Home recipe book with a Carrol Boyes spoon to serve up some mouth watering curries!

Get those entries going guys!!!  The winner will be announced on the 11 May!

Lots of love,


Lindt Choc Chip Hot Cross Buns

Choc Chip Hot Cross Buns

Choc Chip Hot Cross Buns

There are just some aromas that make me go fuzzy in the head…and the aroma of freshly baked hot cross buns is one of them!  How can I describe it….it is spicy, fruity and most of all it has a certain warmth that is comforting.

I love this time of year and my annual hot cross bun tasting is one of the highlights.  I have to say that there is nothing that can beat a home-made one….after many rock hard buns, I have perfected my recipe.  There are so many different recipes and debates….strong bread flour vs cake flour….dried yeast or fresh yeast…..cinnamon or nutmeg…or maybe even both!

I love the traditional buns, extra spicy of course but much to my disappointment….my kids hate raisins so it was back to the mixing bowl with a few new ideas.  A few very expensive experiments led to my own creation….Choc Chip and Cranberry Hot Cross Buns!  Life is too short to scrimp on chocolate – I used Lindt 70% in this recipe.

My kids are delighted with this creation and so are the grown ups!  I have been asked by Mr Ainley, the headmaster of my kid’s school, to make a few batches of these for break up day which I am sure will be a treat for the teachers.

Hot Cross buns on break up day!

Hot Cross buns on break up day!

Here is the recipe:

Picture perfect Hot Cross Buns

Picture perfect Hot Cross Buns

Cranberry and Chocolate Hot Cross Buns
Makes 24 buns

60g fresh yeast

250ml warm water
2000ml cake flour

Pinch of salt

40ml mixed spice
10ml ground cinnamon
5ml ground nutmeg
120ml sugar
80g butter
200g dried cranberries
200g Lindt dark chocolate, 70% cocoa
Paste for crosses

120ml cake flour

5ml sugar
75 – 80ml cold water
Apricot jam, to glaze

Here’s how:  

Place the yeast, 20ml flour, 10ml sugar and the warm water in a small bowl and stir until the yeast dissolves.  Leave in a warm place until bubbles appear and the mixture looks frothy.  If the yeast does not foam and form bubbles, throw out the mixture as the yeast is not active.  
Sift the flour and spices into a large mixing bowl. Add sugar and rub in the butter until the mixture resembles crumbs.  
Add the cranberries and chopped chocolate.  
Make a well in the centre and pour in the yeast mixture and 450ml warm water to make a soft dough.  
Place the dough on a lightly floured surface and knead until smooth.  Add a little flour if the dough is too sticky.  
Roll the dough into a ball and return to the mixing bowl.  Cover with a damp cloth or plastic wrap.  Leave in a warm place for 35 – 45 minutes or until the dough doubles in size.  
Pre-heat oven to 200 degrees celsius.  Knead the dough lightly to deflate and divide into 24 equal portions.  
Roll each portion into a smooth ball and place on a lined baking tray.  Place the balls close together so they are just touching the next.  
Spray a piece of plastic wrap with non stick spray and cover the baking tray to prevent the dough from drying out.  Cover the buns loosely so they have room to once again double in size.
Mix the cake flour, sugar and cold water to make a thick paste.  Place the paste mix in a piping bag and pipe crosses on the buns.  

Bake for 20 – 25 minutes or until the buns are golden brown.


Warm apricot jam with a little hot water in an AMC taster pan to make the glaze.  Brush the warm hot cross buns with the glaze.  Leave to cool on a wire rack.  

Curried Lamb Knuckles –

Curried Lamb Knuckles

There is no downside to cooking a Lamb Curry – its hearty and delicious and tastes even better the next day.  If I was a cut of lamb….I would be a knuckle….its got it all.  Tender meat, a bone that adds flavour to the sauce not to mention the marrow.

I don’t visit a stand alone butchery….my favourite butcher is Mr Pat from Broadacres Superspar.  He reminds me of growing up in Isipingo and visiting a butcher and specifying exactly what you want.  Whether its trimming lamb chops to perfection or slicing the knuckles to the exact size…he is a superspar….errr….I mean superstar.  Mr Pat is an old school butcher and such a gentleman (he takes off his cap every time he greets me)…from the days when meat was not pre-packaged and perfect….

I use my AMC electric pan to cook lamb – its perfect for slow cooking lamb and the food can be kept warm for ages.  After the water is added, I reduce the setting and forget about it for a good 2 hours.  Slow cooking is the best way to get the lamb meltingly tender.



Here is my recipe for Curried Lamb Knuckles….




Serves 6




50ml sunflower oil
2 cinnamon sticks
1 large bay leaf
5ml cumin seeds (jeera)
1 large onion, finely chopped
7,5ml coarse salt
15ml crushed ginger
10ml crushed garlic
15ml red chilli powder
12,5ml roasted ground coriander (dhania powder)
7ml roasted ground cumin (jeera powder)
2,5ml turmeric
1,2kg lamb knuckles
2 tins butter beans, drained
1 tomato, blanched and chopped
5ml garam masala
2 sprigs curry leaves
Fresh coriander, to garnish
Here’s how:
Heat oil in a large, thick bottomed pot.  Fry the cinnamon sticks and bay leaf until fragrant.  Sprinkle in the cumin seeds and when they begin to crackle, add the finely chopped onion.  Stir in the salt and saute until the onion pieces turn a light golden brown.  Stir in the crushed ginger and garlic.
Remove the pot from the heat and then add the red chilli powder, ground cumin, ground coriander and turmeric. Stir for a few seconds and then add the lamb knuckles.  Return the post to the heat.  Stir fry the lamb knuckles in the onion and spices until it begins to stick and brown.
Pour in boiling water to cover the knuckles and simmer for 30 – 45 minutes or until soft and tender.
Pour in more water if necessary.
Add the butter beans, and chopped tomato only when the lamb is tender.  Simmer for 5 minutes on a low heat until the tomato has softened and formed a thick sauce.
Add more boiling water if necessary.  Sprinkle in the garam masala and curry leaves.
Garnish with fresh coriander.


Yudhika’s Tips

If you are lucky enough to be near the Broadacres Superspar, you can order your meat from Mr Pat on 011 540 1500.

Leg of lamb can be used instead of knuckles although it tends to be a bit more dry.

Lentils can be used instead of butter beans.
Adjust the red chilli powder according to your taste.

Salt is added to the onion because it speeds up the browning of the onion and cuts down the initial cooking time.

Visit the AMC cookware website…www.amcsa.co.za for more information on their cookware units.

Pimping My Curry

Tanya Visser launched her first show, The Gardener Live, at the Pretoria Botanical Gardens last week.  I am not much of a gardener and certainly don’t have green fingers.  I once killed my cactus – although I followed the care instructions on the tag, it just seemed to wither away.  I go through phases where I feel I should try harder with gardening.  My latest attempt is herb gardening.  There were the stock standard herbs like parsley and thyme but also exotic herbs like Makrut lime and Vietnamese mint.  I will keep you posted on the developments in the herb garden.


I booked a stand at the Gardener Live to promote the Curry Me Home spices and recipe books.  The space was situated next to the Sun City team which was manned by the Executive Chef, Andrew Robertson.  So here I was happily enjoying the great weather when Chef Andrew challenged me to a curry cook off.  I know I make a pretty good curry but he is the Executive Chef!

Yudhika preparing for the Curry Cook Off


I was quite unprepared so I just moved my AMC electric cookware over to his stand with some spices and a few other ingredients.  And we were off – the challenge had begun.

On your marks…


Chef Andrew made a chicken curry with Indian spices, some wine and lashings of cream and butter.  The aroma was heavenly and he really made me curious – I have never made a curry with wine before.  I would best describe it as a Mauritian style curry.  It was completely different to the more traditional curries – he used red onions and marinated the chicken first.


I went with a Malaysian Chicken Curry with Curry Me Home spices, coconut milk, tamarind paste, fresh lime leaves and coriander.  This was a curry that I tasted in Kuala Lampur – the speed in which it was prepared makes it a winner!  It takes just ten minutes to prepare and is perfect for a midweek dinner.


Yudhika cooking up the Malayasian Curry


Chef Andrew cooked on gas with a non stick frying pan and I opted for the tried and tested option which was my fabulous AMC electric pan.


Ready Steady Plate


The audience was enthusiastic about the show and were keen to sample the dishes especially after the aromas wafted through the Botanical Gardens.  We plated our curries and placed them on the tasting table.  The speed at which the curries were devoured made choosing a winner unnecessary.


Chef Andrew’s Decadent Chicken Curry

Yudhika’s Malaysian Curry

Anyway, I have now decided to promote myself to Executive Chef Yudhika.