Soogee/Sugee Cake

Taken with Canon EOS 40D Exposure:1/200  Aperture:f/1.8  ISO:100

‘Sugee’, ‘Sugi’, ‘Suji’, ‘Sooji’ or ‘Soojee’ Cake

Ingredients:
500 gm butter
250 gm semolina
300 gm castor sugar
125 gm finely chopped almonds
60 gm sifted plain flour
15 egg yolks
5 egg whites
2 tbsp brandy
1 tbsp golden syrup
1 tsp vanilla essence
1 tsp almond essence (optional)

Method:

1. Fry semolina over slow fire till light brown and fragrant, then leave to cool.
2. Cream butter with 100 gm sugar till light and creamy.  Add in golden syrup, Brandy and fried semolina and stir well.  Leave to stand for 8 hours or overnight.
3. Beat egg yolks with 100 gm sugar until thick and lemon coloured, then add vanilla essence and almond essence.  Fold in finely chopped almonds and sifted plain flour.
4. Beat egg whites with remaining 100 gm sugar and a pinch of cream of tartar till stiff.
5. Add egg yolk mixture to butter mixture and finally fold in beaten egg whites.
6. Pour into a 10" square tin and bake in preheated moderate oven at 180°C for 1 hour.

Chicken Korma Recipe

Taken with Canon EOS 40D Exposure:1/30  Aperture:f/2.8  ISO:125

Ingredients:

1kg Chicken breast or mini breast fillets

1 heaped tablespoon of finely grated fresh ginger 

3 cloves of garlic, minced 

150g thick (plain) yogurt

1 dried red chilli 

2 finely chopped onions 

1 tbsp ghee or veg. oil

1 tbsp ground coriander 

Pinch of ground black pepper 

1 tsp turmeric 

1 tsp garam masala 

Water 

75g creamed coconut 

Salt, to taste 

2 heaped tbsps ground almonds 

Finely chopped Coriander Leaves, to garnish 

Juice of  1/2 lemon

Instructions:

1. Cut the chicken breasts into bite sized chunks
2. Mix the chicken with the ginger, garlic and yogurt. Cover and marinade for 12 hours or in the fridge overnight.
3. Liquidise the chopped onion and red chillies, add a little water if you need to. blend til smooth.
4. Heat the ghee/oil in a pan.
5. Add the ground coriander, ground black pepper, turmeric and garam masala and stir fry for about 1-minute over a low heat.
6. Turn up the heat, add the onion and chilli paste and stir fry for 10-minutes.
7. Add the chicken and the marinade and continue to stir fry for another 10-minutes.
8. Add the creamed coconut and enough water to *just* cover the chicken and bring to the boil, stirring until the coconut is dissolved. Stir in the ground almonds. 
9. Reduce heat to low, cover the pan and simmer until the chicken is tender (30-40 minutes).
10. Remove from heat, add lemon juice and salt to taste. Mix well.