yudhika yum yum

Masala Chicken Casserole….

Yudhika's Masala Chicken Casserole....

Yudhika’s Masala Chicken Casserole….

Did somebody press the freeze button? I spent a few days in Cape Town and it seemed like the weather gods have been creating havoc….snow, rain and the worst part…the wind. The weather was awful but I still love Cape Town…and not even the weather could dampen my spirits. My colleague and GIBS Goldman Sachs graduate, Dudu Mofokeng and I were asked to join the UN Women and Facebook as panelists on the ‘Boost Your Business’ workshop! I was and am truly humbled to be a part of this initiative and will be posting more information about it in my next blogs.

Competition time...The AMC 30cm Skillet worth R3200

Competition time…The AMC 30cm Skillet worth R3200

There is some other news too…today we announce the winner of the fabulous AMC skillet…just another way that AMC Cookware and I share our happiness and love for food! The prize is worth R3200 and will be a beautiful addition to an existing set of pots or as the first one in your AMC collection….and the winner is…..ta daaaaa….YAAVNA MOODLEY! Congratulations, Yaavna…we will be in touch to arrange the delivery! I would like to thank all of you who entered the competition and follow the blog…stay tuned for the next competition!

With the weather being this awful, I thought I should also share a recipe that is slightly different to our usual curries….stock cubes and tinned tomatoes are not standard ingredients in the Indian pantry but have become part of my kitchen must-haves. I suggest serving this casserole with mashed potatoes and bread too. The bread is great for mopping up the spicy sauce.

Happy cooking, everyone….stay warm and hearty!

Masala Chicken Casserole

1,4kg chicken portions, thighs and drumsticks
15ml sunflower oil

30ml sunflower oil
1large onion, thinly sliced
4 green chillies, sliced
10ml cumin seeds
20ml coriander seeds
4 cardamom pods
10ml black pepper
25ml crushed ginger and garlic
20ml red chilli powder
2ml turmeric
1 x 400g tin chopped tomatoes
200ml boiled water
1 stock cube
Salt, to season
50ml full fat yoghurt, optional
Fresh coriander, to garnish

Here’s how

Heat a 28cm AMC Chef’s Pan and pour in the sunflower oil.
Seal the chicken skin side down in batches until deep golden in colour.
Remove the chicken from the pan and leave aside.

Heat the sunflower oil in a 30cm AMC Gourmet Pan.
Saute the sliced onion until pale golden in colour.
While the onion is cooking, place the cumin, coriander, cardamom and black pepper in a mortar.
Ensure the cardamom is finely pounded and leave aside.
Once the onions are golden, add the green chillies.
Stir the ginger and garlic into the onions and fry for a few seconds.
Add the red chilli powder and turmeric, mix to heat the spices for a few seconds.
Place the sealed chicken into the pan and stir to coat in the red chilli.
Add the pounded spices and stir well, taking care not to burn them.
Add the chopped tinned tomatoes and boiled water.
Crumble the stock cube into the pan and season very lightly with salt.
Simmer on a low heat until the chicken is tender.
Dilute the yoghurt in 30ml cold water and add to the chicken.
Once the sauce thickens and coats the chicken pieces, garnish with fresh coriander.

Take it easy….Greek Inspired Lamb Shanks

Yudhika's Greek Inspired Lamb Shanks....

Yudhika’s Greek Inspired Lamb Shanks….

The weekend is here again and I have a action packed one ahead of me! I will be cooking up an absolute storm at the Grand Design Live show at the Coca Cola Dome. If you are popping in, come over to the Curry Me Home stand where we will be hosting quick and easy cooking demos with AMC Cookware…the best part is the tasting! The revised and limited edition of my second recipe book, Curry Me Home, Again will be on sale!

Some people have been commenting and asking, ‘Where is Winter’? I say it is here already…most mornings I look like the Oros Man with layers of flannel and fleece not to mention those chunky socks. As the temperature takes a nose dive, my food cravings rocket and there is a whole lot of cooking going on at Holi Cow! Having my mom around means that I get home cooked goodness everyday. My kids and I are super lucky to have her around.

Every now and then we take a curry break…we love love love our Indian food but a change is as good as a holiday….and I was dreaming of a Greek holiday when I prepared this recipe. Comfort food is always popular and a slow cooked lamb shank is the perfect fit! I often read through recipes and have to remind myself that not every recipe needs a myriad of spices. Perhaps, it is preparing Asian food that uses many spice combinations…my fingers itch to reach into my spice box.

This is a simple recipe and remember to cook the shanks slowly which brings out the flavour of the meat and also improves the texture. You can toss in a few green chillies to spice it up if you like! I gave in to my spice obsession and added two tablespoons of Magic Masala to the shanks…Magic Masala is one of my special blends and the Rolls Royce spice of the Curry Me Home range. This is not a curry spice but a ‘global blend’…whether you are cooking Moroccan, Greek, Middle Eastern or Indian…a little Magic Masala goes a long way…the combination of cumin, coriander, cardamom and cinnamon make this blend hard to live without…it is best described as ‘bottled gold’.

Get the shanks on and kick back to enjoy your weekend…serve the shanks with a heap of buttery mashed potato!

Leave a comment so I know you popped past my blog!

Greek Inspired Lamb Shanks

Ingredients

4 lamb shanks, each weighing about 400g
60ml sunflower
2 bay leaves
2 cinnamon sticks
1 onion, finely chopped
1 carrot, finely chopped
2 celery sticks, chopped
6 garlic cloves, crushed
4 sprigs fresh thyme
30ml tomato paste
250ml wine, white or red
2 stock cubes
250ml water
400g tinned tomatoes, chopped
Salt, to season
Black pepper, to season
30ml Curry Me Home Magic Masala
Fresh rosemary, to garnish

Here’s how:

Heat a large AMC pot and pour in the sunflower oil.
Seal the lamb shanks in a single layer until golden brown.
Remove the shanks from the oil, then add the onion and saute until pale golden in colour.
Add the carrot, celery and saute until the vegetables soften.
Stir in the garlic and fresh thyme.
Saute until fragrant, add the tomato paste, wine, stock cubes and water.
Add the chopped tomatoes.
Simmer on a low heat for 3 – 5 minutes, then place the lamb shanks into the pan in a single layer.
Cook on a low heat until the lamb is tender – this should take about 2 hours on a low heat setting.
Add more water if necessary.
Remove the shanks from the pan and leave aside.
Pass the sauce through a strainer and use the back of a spoon to press out the liquid.
Return the shanks to the pan with the strained sauce and simmer until the sauce thickens.
Check the season and add salt only if necessary.
Season with black pepper.
Garnish with fresh rosemary.

The Great Idli Revival…

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

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

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

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

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

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

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

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

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

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

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

Steaming the idli in an AMC pan using the egg poacher

Steaming the idli in an AMC pan using the egg poacher

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

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

Sweet Idli by Yudhika Sujanani

Sweet Idli by Yudhika Sujanani

Sweet Idli

Makes 18 – 24

Ingredients

10ml sugar
20g fresh yeast
500ml tepid water

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

225ml sugar
185ml desiccated coconut
125g melted butter

Here’s how

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

Frangelico Chocolate Tart…AMC love!

For AMC, With love...Yudhika

For AMC, With love…Yudhika

Dear AMC Cookware,

 

This decadently delicious recipe is dedicated to the AMC Cookware team!  It’s made just for you!  Thanks to Chris Koekemoer, Deon van Staden, Kaye Cox, Tamsyn Stockenstroom and Nariman Arnold and to all the AMC fairies that have added a lots of sparkle  to my projects!

 

What a year it’s been….we have worked on the Post recipe page, The Daily News/Star newspaper recipe columns with Angela Day, the Mela cooking show, cooking shows and demos, and the Holi Cow…..with the AMC team being the wind beneath my wings!  The most amazing thing is that I have known the AMC brand my whole life….my mom got her set in 1970 and it’s still going strong and it’s going strong in Canada, nogal!!!  The set of pots live with my elder brother!

 

As you know by now…I love shoes….and I love my cookware just as much….cooking with an AMC pot is like walking down a street in Louboutins!  And my cookware works really hard…they are literally in the wash, out and back on the heat!

 

I have shared my favourite recipes through this blog and AMC have made so much of this possible!  I have put together all my favourite favourites in this recipe….there’s a rich buttery pastry, Belgian dark chocolate, Frangelico and roasted hazelnuts.  If you love whole nut chocolate, this recipe is for you!  I simply love it!  I garnish this with hazelnuts that are tossed in gold dust…this time I added a big gold heart for the AMC Cookware team!!!

Spar mascarpone....gets the thumbs up!

Spar mascarpone….gets the thumbs up!

 

Thanks for the amazing year….thanks for the support and the awesome prizes! Thanks on behalf of our blog lovers too!

 

Much love and ‘moos’, always…

 

Yudhika xox

 

AMC cookware love....at Holi Cow!

AMC cookware love….at Holi Cow!

 

 

Hazelnut Frangelico Chocolate Tart

 

 

Ingredients

 

Short crust pastry

 

200g cake flour

Pinch of salt

120g cold butter

30ml sugar

1 egg yolk

15ml – 30ml iced water

 

 

For the filling:

 

400g white chocolate – I used Belgian

150ml fresh cream

5ml vanilla paste

100g sugar

60ml Frangelico liqueur

50g cold butter

250g Spar mascarpone

 

 

75g roasted hazelnuts

Gold dust, to decorate

 

Whipped cream, to serve

 

 

Here’s how:

 

 

Place the flour and salt in a mixing bowl.

Slice the butter into little cubes.

Lightly rub the butter into the flour until the mixture resembles breadcrumbs.

Add the sugar and mix lightly.

Lightly beat the egg and add to the crumbed mixture.

Use your fingertips to lightly work into soft dough.

Add the iced water and work lightly.

Take care not to overwork the dough as this could make the pastry heavy.

Refrigerate the dough for 5 – 10 minutes and then roll out into a round large enough to cover a greased 23cm loose bottom pie tin.

The pastry should go up 3cm up the sides of the tin.

Prick the pastry with a fork and leave to chill in a refrigerator for 30 minutes.

Cover the pastry with baking paper and fill with beans – this is called blind baking the pastry.

Bake in a pre-heated oven at 200°C for 15 minutes.

Remove the beans and baking paper and bake for another five minutes.

Leave the pastry to cool.

 

For the filling:

Chop the chocolate into little pieces.

Heat the cream with the sugar and vanilla paste in an AMC Chef’s Pan until it starts to bubble around the edges –remove from the heat.

Add the chopped chocolate and mix gently.

Mix until the chocolate melts into a smooth sauce.

Add the Frangelico and leave aside to cool slightly.

Gently whisk the cold butter into the chocolate – and thicken.

Once the chocolate has cooled completely, add the mascarpone

(I suggest you use the Spar Mascarpone for this recipe….it does not split or make the mixture curdle…..this would be a costly error and one that I have made much to my horror!  It’s heartbreaking but we live and learn!)

Use a spatula to stir the mixture and stir until smooth.

Pour the mixture into the baked pastry case.

Toss the hazelnuts in the gold dust and garnish with roasted hazelnuts.

Once the chocolate has set, slice and serve with whipped cream.