Yudhika sujanani husband birthday

Find the recipe for panfried puri flatbreads here. Growing up, exchanging parcels of sweet and savoury treats such as burfee, gulab jamun and samoosas with neighbours was an annual tradition, with her mother filling up her novelty biscuit tins the week before. In the evening, we lit clay lamps, then enjoyed a selection of curries with roti or biryani for supper.

The festivities concluded with fireworks. To test, dip a spoon into the syrup, then allow to cool for a minute. Place your finger on the spoon, then slowly lift. If a thread is visible, you can expect flop-proof burfee. Now that Landi has her own family, there will be sweet treats aplenty for her husband Uveshan, kids Osten and Satara and, most importantly, herself.

My dream was also to study further and that came true when I was awarded a scholarship through the Goldman Sachs Women Programme at the Gordon Institute of Business Science. Growing up I wanted to be a doctor, but becoming a chef just happened. Sometimes, life leads you down the most delicious paths. I'm the furthest from a health freak.

My saving grace is that I don't have a sweet tooth, except for the occasional cream doughnut. On my sinfully decadent recipe list is a garlic sauce made with a large chunk of butter, a few generous glugs of cream and a generous sprinkling of Parmesan - and I pop a few prawns in just for a good measure of cholesterol. I feel guilty for sharing this.

That's a tough one. I doubt my ability to put aside political controversies and successfully prepare a meal for the president - I probably wouldn't prepare anything. I just have so many questions that I would prefer to chat and order in KFC. I would have to say it's curry. My maternal grandmother makes the best trotters and sugar-bean curry - it's my standard request when she visits.

Subscribe Sign in. Joy in kitchen is recipe for success. Just R20 for the first month. Support independent journalism by subscribing to our digital news package. Subscribe now. Doreen Premdev caught up with celebrity chef Yudhika Sujanani at her snazzy new deli and studio and got a taste of her specialities Celebrity chef Yudhika Sujanani is best described as a concoction of passion, bravery and craziness seasoned with loads of talent.

Why the name Holi Cow? Bravery or maybe even stupidity What's your favourite cookbook? As the Indian community gear up for the celebrations even though it might look a little different this year five of our favourite foodies reminisce about this special occasion. Makes 9 squares Preparation: 15 minutes Cooking: 30 minutes Ingredients: Ghee g Chickpea flour g Icing sugar g Roasted, unsalted pistachios g, ground Full-cream milk powder g Freshly ground cardamom 3 t Pistachios g, for topping Method: Line a 23 cm square cake tin with baking paper and set aside.

Place the ghee and chickpea flour into a large nonstick pan over a medium heat and braise until golden brown, about 15 minutes. Remove from the heat and mix in the icing sugar, ground pistachios and milk powder. Return to the heat and stir continually until it turns a deep caramel colour. Remove from the heat and mix in the cardamom. Press the mixture into the cake tin, top with the pistachios and chill to set.

Slowly add the condensed milk and shape into fingers. Deep-fry in the ghee in a wok until golden brown. To make the syrup, mix the sugar, water and rose-water and reduce over a low heat until syrupy. The sample spice jars were a hit and she began to mail spices out to her followers on request. She mentioned this to Pat Tarr at Broadacres Spar, who then suggested that she manufacture and list the range in store.

Yudhika promoted the spices in store and began handing out photocopies of her flop proof recipes. The requests for recipes grew and two weeks later, she decided to self publish her first book, Curry Me Home. A second recipe book was published to keep up with requests for more recipe ideas. A range of the Curry Me Home convenience meals was launched at the same Spar in