Sujee Cookies

These cookies are mostly made during the Id festival here in Singapore... Had taken the recipe from one of my friend.. and wanted to prepare since long time... Actually when I had it at her place I liked it a lot..So I asked her the name of the recipe.. She said its Sujee Cookies... Then I asked her the ingredients... to my surprise sujee cookies do not have sujee as a ingredient at all... I even asked her why do you call it sujee cookies then... she told me its the name to those cookies since her mother used to prepare... :) Any ways herego the ingredients and the recipe for this wonderful cookies......












Ingredients
500gms Self raising flour
250gms icing sugar
250gms melted clarified butter(ghee)
1tsp vanilla essence (optional) or cardamom powder (optional)


Method
1. Melt and cool the ghee.
2. Sift the flour and icing sugar and mix them together.
3. If using vanilla essence or cardamom powder add it in the ghee.
4. Mix the ghee slowly in the flour and sugar mixture.
5. Make a nice soft dough and then make small round balls (marble sized) of the dough.
6. Place these balls on the greased baking tray at a little distance.
7. Preheat the oven at 170 degree celcius for ten minutes.
8. Place the baking tray in the oven and bake the cookies for about 15 to 20 min.
9. Cool completely and then store them in a air tight container.

You can serve them immediately but if served one or two days later they taste much nicer as the sugar gets dissolved and blended in the cookies nicely.....



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Chakli

Again back after a long break... routine was making me really tired and I was desparately waiting for this long weekend... took the weekend to finish off the pending house work... and then prepared Chakli... I mean here everybody calls it murukku... an all time favourite snack......ofcourse i could not make or get the traditional flour which we use in India (Maharashtra) for making Chakli... but bought the readymade Baba's Murukku flour and prepared these chakli's.....

Havent done anything special as the instructions are given on the packet itself... just followed them.... and added a little turmeric and chilli powder to give it a little Maharashtrian taste.... though it doesnt taste like those chakli's... I wanted to do inauguration my new chakli maker :)... So enjoy making and eating these wonderful Chakli.....

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Traditional Lotus Paste Moon Cake

These moon cakes are considered by some to be the original and most luxurious mooncake filling, lotus paste filling is found in all types of mooncakes. There are single yolk, double yolk and vegetarian types in these. Single yolk are the ones which have one salted egg yolk right in the centre representing the bright moon, double yolk are the ones which have two egg yolks side by side and vegetarian are without egg yolk....

SERVES: 10 MOON CAKES
INGREDIENTS

For the Cover
(Hong Kong Plain flour 300gm
Golden syrup (Lyle's Brand) 175 gm
Egg 1
Peanut Oil 7 tbsp
Alkaline Water ½ tsp
Filling
Melon Seeds 100gm
Lotus paste 2 kg
Salted egg yolk 10 (if you want)
Method
1. Sieve the flour, make a well in the centre and add in golden syrup, peanut oil, and alkaline water and mix everything together. (do not knead) Leave this paste for ½ day for resting.

2. If you want to make the dough and keep then make the moon cakes in the evening then add more oil and golden syrup other wise the dough will become dry and the moon cakes will crack.

3. So its best to make the dough in the morning and leave it for resting till afternoon and make the moon cakes in the afternoon.
4. Mix the lotus paste with oil and knead till it is smooth. Add the melon seeds and mix. Make small balls of the lotus paste about 150 gm each.

5. If add the egg yolk then wrap the egg yolk in the lotus paste and the weight of both together should be 150gm each.

6. Divide the dough into small balls of about 50gm each. Dust little flour and lightly knead the flour. Then again dust a little flour and flatten the dough with the help of a rolling pin.

7. Then wrap the lotus paste balls in to it and poke them with the a satay stick to remove the airbubbles if any formed while wrapping the moon cake.
8. Apply little to the hand and make nice round of the moon cake and put it in the mould of desired shape. Tab on the back of the mould and put these moon cakes on a greesed tray.

9. Put this tray in the oven for baking at about 150 degrees celcius. After 8-10 min remove from the oven and brush with a beaten egg and keep back in the oven for baking until golden brown.

10. When done take out from the oven and remove from the tray and put on another plate upside down in front of fan or air cooler to cool.
11. This will help to cool the cakes and also the oil will drip to the top which will give the shiny look to the moon cakes.
12. Keep these mooncakes until completely cool and then keep in a covered box for atleast 2-3 days.
Then serve these moon cakes.

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