Culinary Hotline - 19 October 2022

Diwali is just around the corner and we have a full culinary hotline this morning that is dedicated to this beautiful festival.

Gâteau au yaourt
Time: 25 minutes
Recipe by: Carishma Basday

Ingredients:

Use the yogurt cup as a measure:
1 yogurt
2 sugars ( you can put a bit less)
3 flour
1/2 of melted butter or coconut oil
3 Tbsp vegetable oil or coconut oil
3 Tbsp water
2 tsp baking powder
2 tsp ground cinnamon
2 tsp ginger powder
1 tsp ground cloves
1 tsp ground cardamom
¼ tsp ground nutmeg

Cake topping:
Whipped cream
Pistachio’s
Dried rose petals

Method:

Mix it all the ingredients together. Place the batter into a greased cake tin and bake in a preheated oven at 180°C.
Bake for 20-25 minutes, until baked through and golden in colour, or until a inserted skewer comes out clean.
Allow the cake to cool completely and top with whipped cream, pistachios and dried rose petals as desired.

Paneer parcels

Recipe by: Carishma Basday

Ingredients:

400g Paneer cheese, cubed
200g Phyllo Pastry
2 tomatoes, grated (discard the skin)
½ Cup Egg free mayonnaise
1 onion, thinly sliced
1 Lemon, juiced
4 cloves garlic, minced
1 Tbsp Masala
1 Tbsp Black mustard seeds
1 tsp Rajah mild curry powder
1 tsp turmeric
3-4 stalks fresh curry leaves, fried
Salt, to taste
pinch sugar

Method:

Marinate paneer cheese with the turmeric, masala, lemon juice and salt to taste.
Allow to marinade for 30 minutes.

For chutney:
Fry onions well in a non-stick pan with 2 Tbsp oil and fry off for 8-10 minutes, then add the garlic and tomatoes with a pinch of sugar. Cook down until you have a dryish chutney. Season to taste and allow to cool.
Add marinated paneer cheese.
Cut the pastry into 15cm square sheets.
Preheat the oven to 180°C and line a greased muffin tin with 2-3 pastry sheets. Add some filling into each muffin cup and twist the pastry to seal. Bake in preheated oven until golden brown for about 15-20 minutes.
Top with Mayo and crispy fried curry leaves.

For mayo topping:
Mix egg free mayonnaise with rajah curry powder and a bit of lemon juice.

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