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


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
Dried rose petals


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


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


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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