Baklava

Baklava is a sweet pastry made using phyllo dough or puff pastry sheets.

Hubby and myself tasted this crunchy dessert for the first time in an Afghan restaurant in Long Island, NY. At that time I couldn't remember the name or believe if I could do it myself in some point of time. But slowly Baklava started getting much closer to us after he joined this new office and I started trying several ways to get his favorite. The only thing I knew was the taste and invented some recipes of my own. First I tried from scratch, i.e., using All purpose flour, that was a good one. (If you can't find the pastry sheets and want a recipe from scratch, just ask for one through the comment and I will be more than happy to publish that too). But the process was enormous and I couldn't prepare many. So searched the web and got some ideas. Faiza Ali has the best using phyllo.  Then I tried using the phyllo dough , which is claimed to be the most authentic way. But the process of separating the phyllo layers was much difficult and I ended up with a scrambled baklava :) .

Again I bought some puff pastry shells and it was super easy as well as perfect for a beginner like me. It was just removing the pastry top, fill the cavity with the sweet nut mix, close, bake and soak it in honey:) That gave me enough confidence to try it again. So if you want a very quick rich dessert, then buy some 'puff pastry shells' instead of 'sheets'.

While googling I got a perfect recipe from Baking bites and many others.Then prepared it using puff pastry sheets and all of our also friends like that.Nowadays if there comes a long weekend hubby never forgets to fill up the freezer with these pastry sheets:)

This recipe comes handy if we wish to prepare two or more desserts for a party , as this can be made in advance and stored. Here goes the recipe for the Baklava using puff pastry sheets.

Ingredients:

Puff pastry sheets - one box (16 oz)
Walnut (finely chopped) - 1 cup
cinnamon powder - 1/4 tsp
brown sugar - 1/2 + 1/4 cup
honey - 1/4 cup
butter - 1 tsp

Method:

Preheat oven to 375 deg F.

Bring the puff pastry sheet to room temperature as per direction.


Generally there will be two sheets. Take an aluminum foil and coat it with oil.
Place one sheet. Using a pizza cutter or knife divide it into 9 or more pieces. Similarly do the same for the other sheet also and keep aside.

Arrange them with a spacing of 1.5 inch in between.


Mix the finely chopped walnut with cinnamon powder, butter and 1/2 cup sugar.
Spread this mix over one set of squares.



Cover each square with an piece of pastry sheet and make a diagonal slit to facilitate baking.


Bake this in 375 deg F for 10 minutes and check if it is puffed up. Otherwise increase the timing by 5 minutes. (See instructions in the pack).
In the mean time bring to boil a 1/4 cup of brown sugar and 1/4 cup water. Let it achieve a syrup like consistency. Then add a pinch of cinnamon + vanilla essence to it. Let it cool.


Take the baked baklava out.


Pour the prepared syrup in a pan and place the baklava over it. Drizzle some honey over the baklava and we are all set now.



Serve the Baklava immediately or cool. Baklava is ready!

Serving suggestions:

Makes 9 Baklava.
Serve as dessert.

Green Peas pulao

A very simple and mildly spiced pulao made as an alternative to the usual plain rice.

I make this green peas pulav as a quick dish for hubby's lunch pack. It won't consume much time or demand a great skill during the peak hour.

Ingredients:

Green peas (frozen or fresh) - 3/4 cup
(Don't use dry ones for this recipe)
Basmathi rice / raw rice (pacharise) - 1 cup
ghee - 1 tbsp
ginger - 1 inch
garlic - 2 pearls
green chillies - 2
onion (sliced thinly lengthwise) - 1/2 cup
lemon juice - 2 tbsp
cilantro + mint leaf (chopped) - 1/4 cup
bay leaf - 1
cloves (lavangam) - 2
cinnamon (pattai) - 1 inch
cashews - 10
salt - to taste

Method:

Wash and clean the rice. Soak it for 30 minutes.
Defreeze the peas by putting them in some water.
Grind the chillies, ginger, garlic together to a fine paste.

In the mean time, heat ghee in a wok. Fry the cashews to golden color and keep aside.
In the same wok add the bay leaf, cloves, cinnamon and fry for a few seconds.
Immediately add the sliced onion . Saute it till the onion wilts.
Now put the masala paste and fry till oil separates. Put the green peas and saute a little. Add salt to taste.

Add the soaked rice (remove the excess water by a colander) and fry for a minute. Pour water just enough to immerse the rice. Add the lemon juice (lemon and ghee keeps rice grains separate). Cover and cook in very low flame till done.(We can cook the rice separately and add at the end also). Remove from heat while the rice is almost cooked (but stiff) and serve hot.

Garnish with fried cashews and minced cilantro + mint leaf.

Green peas pulav is ready!

Serving suggestions:

Serves 2 people.
Pair this flavorful peas pulav with any spicy curry like Gobi manchurian or simply a mint chutney + raitha and enjoy!