Saturday, December 5, 2009

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......

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

1. Melt and cool the ghee.
2. Sift the flour and icing sugar and mix them together.
3. If using vanilla essence or carda
mom 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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Monday, November 30, 2009


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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Friday, October 2, 2009

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....


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
Melon Seeds 100gm
Lotus paste 2 kg
Salted egg yolk 10 (if you want)
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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Monday, September 28, 2009

Shanghai Moon Cakes

Another very very popular variety of moon cakes... Shanghai Moon Cakes......
For cover
Plain Flour 250gm
Custard powder 50gm
Baking powder 1 tsp
Amonia powder ½ tsp
Butter 50gm
Shortening (crisco) 100gm
Icing sugar 80 gm (add less if you want less sweet)
Eggs 2
Lotus paste 600gms
Melon seeds 50 gm
1. Beat 1 egg and keep aside.
2. Add the butter to it.
3. Sieve custard powder, baking powder, icing sugar and amonia powder together into it.

4. Sieve and add the flour little by little into the mixture and make a soft dough. (Do not put the whole flour at one time.) Leave it to rest for 20-30 min.

5. To make the filling add oil to the lotus paste and make it smooth. Then add the melon seeds. If you wish add the salted egg raw yolk to it.

6. Make small balls of the lotus paste of about 50 gms each.
7. Make small balls of the dough of about 20gms each and wrap the lotus paste ball into it.
8. Brush with beaten egg and put some melon seeds on top of it.

9. Keep in preheated oven for baking at about 200 degrees celcius for 15-20 min.
10. Remove from the oven and keep for cooling.
11. When cool they are ready to eat.

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Friday, September 25, 2009

Golden egg moon cake

Heres the second type of moon cake that we had in our class... Its the Golden egg moon cake..
SERVES: 6 moon cakes
For covering
Plain flour 300gms
Custard powder 50gm
Icing sugar 120gm (adjust acording to sweetness)
Baking powder 1 ½ tsp
Soda bicarbonate 1 tsp
Butter 80 gm
Water 6 tbsp (boiled and cooled)
Eggs 2 (One to add in the flour and 1 for brushing)
Salted egg yolks 6 pcs
Cooking oil 150 gms (peanut oil is good)
Lotus paste 600gms
Walnut 100 gms
1. Wash the salted egg yolk in wine and steam them for about 10 min. Cool and smash.
2. Seive plain flour, custard powder, icing sugar, baking powder and sodabicabonate together in a big vessel or on the kitchen platform.
3. Add the the salted eggs and rub them in the flour till sandy texture.
4. Add cooking oil about 100gms, water, butter and 1 egg. Mix into a dough, divide a dough into small portions about 20gms in weight.
5. Knead the lotus paste with oil till smooth and mix the walnuts into it.
6. Make small lemon sized balls of about 20gms each and keep aside.
7. Dust a little flour and flatten the dough balls with the help of a rolling pin. Wrap the lotus paste ball in the flour.
8. Give any shape of your choice and brush it up with beaten egg and then bake it at about 120 degrees celcius for 20-30 min. Till golden brown.
Note: Take out the moon cakes after 8-10 min of baking and brush them again with the beaten egg and keep back for baking until golden brown.
Cool and they are ready to eat. These moon cakes can be stored for about 2 weeks in an airtight container.

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Saturday, September 5, 2009

Snow Pastry Moon Cake

Few days back I had gone for learning something new in the class conducted at the CC. What must it be... Moon Cakes... Moon cakes very popular in the chinese people....
There are different kinds of moon cakes. I have always seen them in the bakeries and had tasted the vegetarian moon cakes a few times. Sweet in taste these moon cakes have their own significance in the Chinese history.

Moon cakes play a important role in August Moon gatherings and gift giving. Some moon cakes have the golden egg yolk in the centre which looks like bright moon. These round cakes symbolize family unity and perfection. Moon cake molds are of different kinds. Some are big and some small. The bakers use wooden molds with distinguishing signs on them.
Making moon cakes requires a lot of time, preparation and tremendous patience....
I have learnt a few types and all those I will be sharing one by one with all of you here.. hope you all also enjoy reading and making these moon cakes...

The first one is SNOW PASTRY MOON CAKE
This a bit simpler than the other moon cakes as it does not require any baking... So here goes the recipe.
Serves: 10 moon cakes
For the cover

Icing sugar 350 gms (can adjust according to taste)
Shortening (crisco) 100gms
Kou flour 250 gms
Banana essence few drops
Water 300 gms (boiled and cooled)
For the filling
Lotus paste 1.5 kg
Melon seeds 50 gms
Peanut Oil ½ bowl (use as needed)
We are going to knead the lotus paste and the covering on the kitchen platform. So make sure the platform is very very clean.
1. Toast the melon seeds in the oven for about 10 min. Take the lotus paste on the kitchen platform little by little and knead it with oil till it is smooth. Mix the melon seeds to it and make small balls of about 120gms in weight and keep aside.

2. Mix the water and essence and keep aside.
3. Seive the kou flour and icing sugar together on the kitchen platform. Then add the shortening (crisco) and knead.

4. Make a well in the middle, add water mixed with banana essence little by little and knead the dough. Dust your hands with a little flour if needed. Leave it to rest for about 30 to 60 mins covered in a plastic bag/ or cloth.

5. Again take and knead the dough lightly and make small balls of about 50gms.
6. Make the dough flat using a rolling pin and then wrap the filling in it and then press hard into the cake mould. To remove the cake from the mould by tapping hard at the back of the mould.

7. Keep the moon cake covered in the fridge for 30 min and it is ready to eat.
8. These moon cakes will last for about 2-3 weeks in the fridge. Keep them covered in a box.

Note: Kou flour is the flour made out of glutinous rice. Its cooked so we can eat the moon cake directly. No need to bake.
You can use any oil for kneading the lotus paste, but pure peanut oil is said to be good and tastes better.
Imp: It is very very important to weight the size of each and every filling and covering of the moon cake to fit in the correct size of mould. Or the mook cake will loose its shape.

Boil the pandan leaves nicely and then strain. Cool and use this water mixed with little apple essence (green colour) or any essence and colour of your choice. Then repeat the same procedure above......

Note: If you want to add a egg yolk to the above moon cakes. Use salted eggs. Wash the egg yolks in wine and steam them for 10 min. Cool and then wrap it up in the lotus paste ball. Then follow the steps 6,7 and eight. Remember the weight of the lotus paste filling together with the egg yolk should be 120gms.

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Monday, August 24, 2009

Pav Bhaji

A wonderful dish and My husband Speciality... he really makes wonderful pav bhaji... the colour..taste.. look...everything just perfect the way I like it.... This post is posted by me but all other efforts from cutting the veges to taking the snaps are done by my sweetheart.... Thanks Ani.... For the wonderful dish... :)

So here go the ingredients for his style wonderful pav bhaji....
Serves 2
Potatoes 4 boiled and mashed
Onions 2 chopped finely
Amul butter 2 tbsp
Pav bhaji masala as required (to taste)
Tomatoes 2 large chopped finely
Red chillies 2 finely chopped
Green capsicum 1 small finely chopped
Cauliflower 1/4 cut into small florets
Oil 2 tbsp
Salt to taste
Tomato Ketchup 2 tbsp
Peas 1/2 cup
Red chilli powder 1 1/2 tsp
Turmeric 1/2 tsp
1. Take oil in a heavy bottom vessel. Add little butter to it when its hot add onions and fry them till tender.
2. Add turmeric, red chilli powder, and pav bhaji masala and fry for a min.
3. Add the capsicum, cauliflower, red chilli, peas and fry them till the capsicum is tender.
4. Add the tomatoes and mix them and smash all veges with a smasher in the vessel itself.
5. Add tomaoes and smash again. Add water.
6. Add salt and keep mixing and smashing. Taste and add pav bhaji masala if required.
7. Add a blob of amul butter and ketchup mix. Add serve hot with butter and lightly roasted pav...

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Thursday, August 20, 2009

Mango Margarita

A refreshing cool mango drink..... Those who like sweet and sour taste together will love it....

Preparation time: 10 min
Cooking time: 10 mins
Serves: 2

Mangoes 4 peeled and cut into pieces
Lemong Juice 3 tbsp
Mango Squash 1 cup
Salt as required
Ice cubes as required

1. Put pieces of the mango in the blender and blend for a min. Add 2 tbsp lemon juice, mango squash and ice cubes and blend it again.
2. Apply remaining lemon juice to the rim of the glass and then dip the glass in the salt plate.
3. Pour the cool mango drink into it and serve immediately.....

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Wednesday, August 19, 2009

Vegetable Jalfrazi

Here goes the second one after the delicious panee recipe.... a coloured one.... :)

Serves 4
10-12 baby corns
3 spring onions
1/2 each green, red and yellow bell peppers (capsicums)
1/2 tsp turmeric
1/2 tsp red chilli powder
1/2 tsp coriander and cumin powder
1 tomato
2tbsp tomato ketchup
2 tbsp tomato puree
1/2 tsp garam masala
1/2 tsp sugar
2 tsbp chopped coriander
1tbsp oil
salt to taste
1. Cut baby corns length wise, slice the capsicums, chop the whites and greens of the spring onions separately, chop tomatoes.
2. Heat oil in a pan and add the spring onion whites and all the capsicums. Fry for 2-3 mins.
3. When the capsicum & onions are just done add the baby corns, turmeric powder, chilli powder, coriander and cumin powder, chopped tomatoes, tomato puree, tomato ketchup and salt. Mix and fry for some time.
4. Reduce the flame for 4 to 5 min till the baby corn is cooked.
5. Add spring onion greens, garam masala & sugar. Toss the vegetables lightly.
6. Garnish with chopped coriander and serve hot...

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Sunday, August 16, 2009

Paneer in Quick Gravy

Hi all m back after a long long long time.... was really busy with work and some other stuff the last whole month.... so tired that the weekends also came and passed by.... Last long weekend we went out for a change which was really needed to all of us........ we went to KL and Genting... had lots of fun.... My daughter Sanika enjoyed a lot..... Climate was very nice... so now today really feeling nice to do some blogging after a long time.... these recipes were pending to be uploaded since a long time so now one by one will post them... so here goes the first one.. a very simple recipe of paneer in white gravy....... Serves 2


200gms paneer cut into 1'' cubes
2 tbsp clarified butter (ghee)
2 medium oninon
4 cloves garlic
1 tbsp cashewnuts chopped
1/2'' piece ginger
3 cardamoms
2 cloves
1'' stick cinnamon
1 bay leaf
3 chopped green chillies
1 red chilli
1 tea cup fresh curds
1tsp coriander seeds
3/4 cup finely chopped coriander
1/4 tsp sugar
salt to taste
1tbsp glaced cherries (coloured) (for garnish)
Make a paste of
6 cloves garlic, 1/2'' piece of ginger with little water
1. Cut the onions in to big pieces with water and boil.
2. When the onions are cooked, cool and blend it in mixer with the cashewnut pieces.
3. Heat clarified butter in a pan and add cloves, cardamoms, cinamon and bay leaf. Fry for a min.
4. Then add the ginger garlic paste and fry for another min.
5. Add the onion paste and fry for a little while.
6. When the onion paste is almost cooked add green chilllies.
7. Pound the red chilies, coriander seeds and add to the above gravy.
8. Fry for a few seconds and take the vessel off the fire.
9. Add to it churned curds and salt. Mix and return to fire and fry until the gravy starts leaving ghee on top.
10. Add coriander and cook for another min.
11. Finally add paneer and sugar and cook for a few min.
12. Serve hot garnished with glaced cherries...... and hot parathas.

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Monday, June 8, 2009

Vegetable Kolhapuri

A wonderful Maharashtrian dish from the western part of Maharashtra, Kolhapur... this popular dish is traditionally spicy but you can adjust the heat to your tastebuds. Serve it with plain boiled rice or hot chapatis.....
Preparation time : 15-20 minutes
Cooking time: 30-45 minutes
Serves: 2-3
Carrots 1 medium (diced and boiled)
Potato 1 medium (diced and boiled)
Cauliflower 6-8 florets (boiled)
French beans 6-8 1/2 inch pieces (boiled)
Green peas 1/4 cup (boiled)
Ginger paste 1 tsp
Garlic paste 1 tsp
Oil 4 tbsp
Dry coconut 1/2 (grated) (you can use dry desicated coconut 1/2 cup)
Cloves 8
Black peppercorns 8
Poppy seeds (khus khus) 1 tsp
Coriander seeds 1 tsp
Whole dry red chillies 6
Onions 2 large (chopped)
Tomatoes 2 large (chopped)
Red chilli powder 1 1/2 tsp
Turmeric powder 1 tsp
Salt to taste
Fresh coriander leaves 2 tbsp (chopped)
For Garam Masala
Fennel seed (saunf) powder 1/2 teaspoon
Cinnamon 1 inch stick
Stone flower (dagad phool) 1
Cumin seeds 1/2 teaspoon
Bay leaves 2
Black cardamoms 2
Black peppercorns 7-8
1. Grind ginger and garlic to a fine paste.
2. Grind all the ingredients of the Kolhapuri garam masala into a fine powder and set aside.
3. Heat two tablespoons of oil in a kadai. Add grated dry coconut, cloves, peppercorns, poppy seeds, coriander seeds and red chillies. Lightly fry.
4. Now add two thirds of the chopped onions and cook till it turns slightly brown. Cool, grind to a paste using sufficient water. Set aside.
5. Heat remaining oil in another kadai. Add the remaining chopped onions and sauté till brown.
6. Add ginger and garlic paste and continue to sauté till lightly browned. Add tomatoes, red chilli powder, turmeric powder, masala paste and half cup of water and cook for two minutes.
7. Add the boiled vegetables, adjust salt and simmer for four to five minutes. Sprinkle Kolhapuri garam masala powder and mix well.
8. Garnish with coriander leaves and serve hot.

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Padma of Padma's Recipes has passed me this wonderful award thanks a lot Padma

This award comes with the following rules:
1) Add the logo of the award to your blog.
2) Add a link to the person who awarded it to you.
3) Nominate at least 7 other blogs (Only if you like).
4) Add links to those blogs on your blog.
5) Leave a message for your nominees on their blog
I would like to pass it on to Navita of Zaayeka, Shreya of Mom's cooking, Purnima of Cook , Usha of Veg Inspiration, Priya of Easy n tasty recipes, Indrani of Appayan, Aquadaze of Served of Love
Enjoy your awards...
A bunch of awards from Priti of Indian Khana.... Thanks a lot Priti......

Now I pass these awards to Vibaas of Delectable Vegetarian Recipes, Priya's Easy n tasty recipes

After a long long time I come to this page... with a pair of awards passed by Sudeshna.... thanks a lot dear... it really feels good...:)

So now I pass this award to Lubna of kitchenflavours, Sweatha of tastycurryleaf, Geeta of fragrantkitchen, Sushma of Nsushma, Deepthi Shankar of Vegetableplatter

Priti of Indian Khana had given me this award long long long back...
Sorry dear for the late acceptance....

But really thanks a lot for the appreciation....:)

1.You can give it to one or one hundred or any number in between - it’s up to you. Make sure you link to their site in your post
2. Link back to this blog site Tammy can go visit all these wonderful men and women and remember the Purpose of the Award: To send love and acknowledgment to men and women, who brighten your day, teach you new things and live their lives fully with generosity and joy. It’s been a blessing and an inspiration to meet all of you through your wonderful blogs.
Sure dear now I pass it to
Veda of Iyengars Kitchen
Will think of 99 more and then pass later....
One last thing for today... one more award..... This is a recent one :)
Sudeshna of bengali cuisine has passed me this beautiful butterfly award.... Thanks a lot dear for considering me worth for it....

Rules of the award....

1. Add the logo in your blog.
2. Add a link to the person who gave you the award.
3. Nominate 10 other blogs of your choice.
4. Don’t forget to add links to those blogs in yours.
5. Also leave a message for your nominees in their blogs, informing them about the award.
Will pass it for sure but later.... at present bye dears....
Curry leaf and Yummy food have given me this wonderful Wylde woman award

Thanks a lots girls for this award.... and now some rules for this award are:
1.You can give it to one or one hundred or any number in between - it's up to you. Make sure you link to their site in your post
2. Link back to this blog site Tammy can go visit all these wonderful men and women and remember the Purpose of the Award: To send love and acknowledgment to men and women, who brighten your day, teach you new things and live their lives fully with generosity and joy. It's been a blessing and an inspiration to meet all of you through your wonderful blogs.
Lakshmi (Taste of Mysore) has given me this wonderful Brillante weblog award.... Thanks a lot Lakshmi for the award.. I m honoured...

Its my pleasure to pass this to
Sukanya of Sukanya's Musings, Suma of Suma's Cuisine, Veda Murthy of Iyengar's Kitchen, Srilekha of Me and My Kitchen

Happy blogging everyone!!!

EC fromEasycrafts & Sowmya passed on this lovely award to me...thanks a lot

The following rules apply to this award:
1. Only 5 people are allowed to receive this award
2. 4 of them followers of your blog.
3. One has to be new to your blog and live in another part of the world.
4. You must link back to who ever gave you the award.
Passing on this award to
Lakshmi, Priti, Nupur, Gayatri from new york &Vidya....

This is the yum yum award passed to me by dear Lakshmi...
Thanks a lots dear u really made me happy with this....

Thanks so much Priyanka for this wonderful award... Really very nice to have a friend like you..

I pass this award to Lakshmi of Taste of mysore, Andhra flavours , Paajaka of the sweet series event of TOI, & to Mansi Desai of fun food

Yummy award by priyanka

yum yum yummy
I pass this award to Priti of Indian Khana , Manasi Desai of Fun and Food , Prajusha of icookipost , and Pooja of creativepooja

Love food love life...

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