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IN MY KITCHEN RECIPE – EPISODE 5 Chef: Yudhika Sunjanani Theme: Bollywood Tea Party Dishes: Raspberry & Rosewater Scones

Gulab Jamin North Indian Chicken Samoosas

Raspberry and Rose Cream Scones I love cream scones but these are extra special. I use fresh cream instead of buttermilk and this makes all the difference. They are decadently delicious. Ingredients: 560g cake flour 30ml baking powder 30ml sugar 5ml salt 250g butter 3 eggs 200ml fresh cream Mint leaves to garnish A little milk, for glazing Method: 1. Preheat oven to 200⁰ C 2. Lightly beat the eggs and cream together 3. Sift the cake flour, salt and baking powder into a mixing bowl, mix in the sugar 4. Cut the butter into small pieces and add to the sifted dry ingredients 5. Rub the butter into the flour using your fingertips 6. When the mixture resembles crumbs, pour in the cream 7. Gently mix the ingredients till the mixture forms a soft dough. Roll into a ball 8. Lightly flour the work surface and roll out the dough. It should be about two centimeters thick 9. Cut the dough into rounds with a scone cutter. Place the scones on a greased baking tray or on

baking paper 10. Refrigerate the scones for 15 minutes 11. Brush each scone with a little milk 12. Bake for 10 - 12 minutes until the scones are a pale golden colour. Allow to cool on a wire rack.

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Raspberry and Rose Cream Ingredients: 250ml Woolies Double Thick Cream 50ml fresh cream 15ml castor sugar 200g punnet fresh raspberries 5ml rose essence Method: 1. Place the Woolies double thick cream and fresh cream in a mixing bowl 2. Add sugar and rose essence 3. Use a wire whisk to whip the cream until it is thick 4. Gently stir in the raspberries 5. The cream should have a slightly marbled look To assemble: 1. Slice the scones in half 2. Lightly butter each half 3. Spread the raspberry and rose cream over and garnish with a sprig of mint. Yudhika's Tip: The secret to making fabulous scones is to ensure you treat the dough like pastry. All the ingredients should be cold when making up a batch of scones Gulab Jamin These are irresistible. I always make up an extra batch as they are generally eaten as they come out of the syrup. I make them once a year as a diet precaution because I could never say no to one of these treats. The best way to describe them would be to say that they are a cross between a koeksister and a coconut doughnut. They keep for a week in an airtight container. Ingredients: 1 tin condensed milk (395g) 30ml water 30ml butter or ghee, melted 30ml semolina 10ml baking powder 2,5ml bicarbonate of soda 2,5ml ground cardamom

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500ml cake flour Sunflower oil for deep frying Desiccated coconut for sprinkling For the syrup: 750ml sugar 500ml water 1 cinnamon stick Method: To make syrup: 1. Combine sugar and water in a thick bottomed pot 2. Stir the ingredients together 3. Boil until the sugar dissolves into a thin syrup. Remove from heat To make dough: 4. Sift flour, baking powder and bicarbonate of soda 5. Place oil in a pot on low heat 6. Pour condensed milk into a mixing bowl 7. Pour 30ml water into the empty tin and stir. This will 'rinse' the tin and ensure that you get all

the condensed milk out 8. Mix in the melted butter, ground cardamom and semolina. At this point you should turn the oil

up to a medium heat setting 9. Stir in the sifted dry ingredients and gently mix until a soft dough forms. Leave a few sticky

patches in the dough as this will help when the dough starts to dry out 10. Wash hands before moving on to the next step - grease your palms with a little oil 11. Grease a baking tray with non stick spray 12. Mould small amounts of dough into balls and then immediately into fingers 13. Place the fingers onto the greased baking tray or baking paper 14. Fry the fingers over a medium heat. The fingers should swell. Reduce the heat to prevent the

fingers from burning 15. Keep syrup warm for dipping 16. Turn the fingers regularly to prevent them from browning unevenly, Remove from oil when they

are a medium golden brown 17. Drain in a strainer for a minute before dipping the fingers in the syrup. Leave the fingers to soak

in the syrup for about a minute 18. Place on a wire rack and sprinkle with desiccated coconut. Yudhika's tip: Cover the dough with a damp cloth to prevent it from drying out. Make a rose syrup by substituting water with rose water.

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North Indian Chicken Samoosas Ingredients - Filling 500g chicken mince 50ml sunflower oil 1 cinnamon stick 1 bay leaf 1 teaspoon cumin seeds 1 onion, finely chopped 5ml coarse salt 10ml crushed garlic 10ml red chilli powder 10ml ground coriander 5ml ground cumin 5ml garam masala 2,5ml turmeric Handful of fresh coriander, finely chopped Sunflower oil, to deep fry Method: 1. Heat oil on medium in a thick bottomed pot. Add the cinnamon stick and bay leaf. When this is

fragrant, add in cumin seeds 2. The cumin seeds will begin to splutter. Add the finely chopped onion to the oil with salt and

saute until the onion is light golden brown 3. Stir in the crushed garlic and fry for 3 - 5 seconds taking care not to burn the garlic 4. Add the ground red chilli and stir for 2 - 3 seconds 5. Stir in the chicken mince, Stir fry the chicken mince until it starts to brown 6. Add the ground coriander, cumin, garam masala and turmeric 7. Continue stir frying until the mince is cooked 8. Leave to cool. Add the finely chopped coriander and stir well 9. Check the season and adjust if necessary. Ingredients – Samoosa Pastry 250ml cake flour 7,5ml carom seeds or cumin seeds 15ml sunflower oil 15ml butter Pinch of salt 125ml boiling water, cooled

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Method: 1. Sift flour into a mixing bowl. Add oil, salt, butter and carom seeds 2. Rub the fat into the flour until the mixture resembles bread crumbs 3. Pour in the water and knead into a soft dough 4. Divide dough into 12 pieces. Roll each piece into a 10cm length. Curl up half the length on one

side and curl down the other half. Fold one side of the curled dough over the other. It should look like a twist. Press down gently. Repeat this process until all the pieces are done. Cover with a damp cloth and leave to rest for thirty minutes

5. Take each piece of dough and flatten into a disc. Sprinkle flour over the work surface and roll each section into rounds

6. Cut the circle two equal halves. Repeat until all discs are down. You should have 24 semi circles 7. Rub a little water along one the cut edge of the semi circle. Fold the dough over so that the

pastry resembles a cone. Fill the pastry with chicken mince filling 8. Use water to moisten the edges of the pastry. Neatly fold the filling in ensuring the edges are

sealed properly with water 9. Dust the sealed edges with flour and place on a baking tray lined with baking paper 10. Deep fry in batches on medium heat until golden brown. Drain in a stainless steel sieve. Place

the fried samoosas on absorbent paper towel and leave to drain. 11. Serve warm with mint chutney Yudhika's Tip: These can be made in advance and half fried. They are easier to handled once they are par fried and this makes them easier to store. I make them a day in advance and then fry them once my guests have arrived.