Baklava

Being my birthday today I thought I would post some sweet..I happened to eat Baklava in a greek restaurant and liked it very much..I made baklava for the first time at home making slight changes in this recipe..It turned out really good and I thought I could share it with you....I also thank my blogger friends for all your lovely wishes and blessings.. Especially Dhivya who made this yummy cheesecake for me..
Thanks a lot Dhivs..

           

Ingredients

For the Baklava
Phyllo dough - 1 pack
Butter - 1 cup
Sugar - 1/2 cup
Chopped walnuts and almonds - 2 cups
Cinnamon powder - 2 teaspoons

For the syrup
Honey - 1 cup
Sugar - 1 cup
Water - 1 cup
Lemon juice - 1 teaspoon
Cinnamon - 1 teaspoon
Vanilla extract - 1 teaspoon

           

Directions

Thaw the phyllo dough as per the manufacturer's instruction.
Melt the butter and keep aside.Mix the nuts,sugar and cinnamon and keep aside.
Take a baking pan and cover with Aluminium foil for easy cleaning.Apply butter to the pan.
Then take one phyllo sheet and place it in the baking pan and apply butter over it with the help of a brush.

            

Similarly place around 8 sheets of dough brushing each layer with butter.
The dough is too delicate..So try not to tear while handling them.
then add half the nut-sugar mixture and spread evenly over the dough..

            

Then again cover with 5 to 6 sheets of dough, bushing each layer with butter.
Cover the remaining dough with a damp towel when not in use..Otherwise it might dry off.
Then add the remaining half of nut-sugar mixture and layer with 8 to 10 sheets of dough brushing each layer with butter..
Make sure to brush the top layer with butter as it gives the nice brown colour..
Cut the baklava into squares or diamonds.

           

Bake the baklava at 350 degree for 40 to 45 minutes.

Meanwhile prepare the syrup..Simmer the honey,sugar,water,lemon juice,cinnamon and vanilla for about 10 minutes..Aloow it to coll until it reaches a syrupy consistency..
Once the baklava is ready pour the honey syrup over it..

          

Cool the baklava and enjoy..
Stays fresh for around 10 days..

            

I am sending this to MasterBakers Challenge with the theme Vanilla

Sending this to AWED: Middle Eastern cuisine hosted by Siri and Dhivya

                             

Pottukadalai Urundai (Roasted Split pea / Dalia balls)

 
This is one of the quickest snacks I prepare..hardly takes about ten minutes.It is also full of proteins..A snack which kids would love..

           

Ingredients
Pottukadalai / Roasted split pea - 2 cups
Sugar - 1 cup ( or more depending on your taste)
Ghee / Melted butter - 1 cup
Milk - 2 tablespoons

Directions
Grind the pottukadalai and sugar in mixie until you get a very fine powder.
Slightly warm the ghee.
Mix it along with the ghee well..
Then add the 2 tablespoons of milk and rol them into small rounds.
The milk helps in easy binding..
Store in an airtight container for future use.

Kovakkai / Tindora Masala

I found these Kovakkai in the Indian store and wanted to try them..Here is how I prepared it..It turned out really spicy and delicious..Served as a good side for rice.

           

Ingredients

Kovakkai / Tindora - 3 cups sliced into thin rounds
Onion - 1 medium sized finely chopped
Tomato - 1 finely chopped
Ginger garlic paste - 1 tablespoon
Green chillies - 3
Turmeric powder - 1 teaspoon
Coriander powder - 1 teaspoon
Cumin / Jeera powder - 1 teaspoon
Mustard seeds - 1 teaspoon
Urad dhall - 1 teaspoon
Curry leaves - 1 sprig
Oil - 3 spoons
Salt to taste

Directions

Wash and trim the ends of the kovakkai..
Slice them into circular pieces and keep aside.
Heat oil in a pan, season with mustard, cumin seeds, split black gram and curry leaves.
Add onion and the chillies and saute till th onions turn translucent..
Add the ginger garlic paste and saute for one more minute.
Add the tomatoes and cook till they turn soft..
Then add the kovakkai and cover the vessel and cook on low flame for 5 to 6 minutes.
After it gets cooked well add the coriander powder, jeera powder,turmeric powder and salt.
Mix everything and cook again for 5 minutes until everything blends together..
Garnish with cilantro and serve hot with rice and chapathis.

This is my entry to weekend Herb blogging hosted this week by Jugalbandi..

Dosa Varieties

My mom used to have dosai maavu always in store because my brother and dad are dosa freaks..
She used to make all kinds of dosas and here are a few varieties I usually prepare..

Mixed bean dosa

This dosa is loaded with proteins since it contains many type of legumes..You can include any pulse depending on your liking and availability.It is very similar to adai dosai but you can add pulses of your choice..I prepared it the following way..

         

Ingredients

Masoor dhall - 1/4 cup
Chickpea / Garbanzo beans - 1/4 cup
Green gram / Whole moong dhall - 1/4 cup
Channa dhall - 1/4 cup
Toor dhall - 1/4 cup
Black eyed beans - 1/4 cup
Urad dhall - 1/4 cup
Raw rice - 1/2 cup
Asafoetida / Hing - 1 teaspoon
Turmeric powder - 1 teaspoon
Green chillies - 4 or 5 depending upon your taste level
Ginger - 1/2 inch
Onion - 1 small sized (optional)
Salt to taste

          

Directions

Soak all the pulses and rice together overnight or for atleast 6 hours.
Grind them in a mixie along with the green chillies,salt,turmeric powder, asafoetida and ginger coarsely..
No need of fermentation..
You can mix the batter along with chopped onions and make dosas..
You need to add a little more oil while prepareing these dosas..
They are delicious and can be served with any chutney of your choice..Tastes best with coconut chutney or ginger chutney..

Egg-cheese and Podi dosa

          

These are my alltime favorites..I have never thought of blogging about them..But wanted to share it for the Dosa mela..
For the egg dosa just spread the batter in a circle in a pan and pour an egg on the top..Just spread it evenly using a spoon or a fork..
Sprinkle some grated cheese over the top..This melts and gives a nice saltiness..Also add some pepper and serve hot..
If you do not want to add cheese..Just salt and pepper would do..
  
      
For the podi version, over the spread dosa batter just sprinkle some idly podi and some oil..Serve with chutney..

This is my entry for Srivalli's Dosa Mela..

Kalkandu Sadham / Misri Bhath

I was searching for some different rice recipe for the Microwave Easy Cooking Event..
My mom prepares this very well..This is one of my favorite which my mom prepares..
It is a quick to prepare and even more quicker in a microwave..I adopted the method from Mallika Badrinath's book..
Turned out super delicious..

          

Ingredients

Basmati Rice - 1 cup
Water - 2 cups
Milk - 1/2 cup
Powdered sugar candy ( kalkandu in tamil ) - 1 cup
Saffron - few strands
Grated coconut - 1/4 cup
Cardamom powder - 2 pinches
Ghee - 1 tablespoon
Chopped cashews,almonds and raisins - 1 tablespoon
Ghee - 3 tablespoons

Directions

Wash rice and mix with the measured water and allow it to soak for 30 minutes.
Cook on micro High for 13 to 15 minutes in a closed bowl along with the milk until the rice gets cooked well.
Stir once and again micro High for 5 minutes.
Mix the rice along with the kalkandu, coconut, saffron, cardamom and one tablespoon ghee.
Again micro High for three minutes keeping the vessel opened.
In a plate mix the nuts, raisins and the remaining ghee and micro High for 3 minutes.
Add this to the rice and mix well.
Allow 3 minutes standing time..
You can also prepare this using sugar instead of the kalkandu..There is no much difference in the taste of the rice.
Delicious kalkandu sadham is ready.

This is my entry to Microwave Easy Cooking - Rice hosted by Srivalli and Rice Mela

Bittergourd Stir fry

I do not have much liking towards bittergourds...But my husband does..So I decided to cook it at least for the sake of participating in VOTW-Bittergourd hosted by Pooja..I was browsing through a number of recipes then decided to prepare this as my mom suggested..Here goes the recipe..

       

Ingredients

Bittergourd - 5 medium sized
Onion - 1 small sized
Tomato - 1 medium sized
Chili powder - 1 tablespoon
Turmeric - 1 teaspoon
Mustard seeds -1 teaspoon
Urad dhall - 1 teaspoon
Jeera/cumin seeds - 1 teaspoon
Oil
Salt to taste

        

Directions

Wash the bittergourd and slice them into thin round slices..
In a vessel add the sliced bittergourd and some salt and pour water till they get covered completely..
Close the vessel with a lid and boil for about 5 minutes on medium heat..
Then drain the water..This will remove a little bitterness from the veggie.
In a pan add a little oil and splutter mustard,urad dhall and jeera.
Then add the diced onion and saute till it turns soft..
Then add sliced tomatoes and cook for a minute..
Finally add the boiled bittergourd slices and close the lid and cook for about five minutes..
Then add turmeric and chilli powder and mix well.
Adjust salt.Salt might not be needed now as we had added it initially during the boiling process..
Cook on low heat for about 15 minutes until the edges turn brown and crispy..
Serve with hot rice and any curry..

                 

This goes off to Vegetable Of the Week -Bittergourd hosted by Pooja..

Radish - Carrot Paratha

I dont like radish much because of its smell and taste..But when I had this radish paratha which my Mother-in-law prepared I fell in love with it and now I prepare this often at home..
It is nutritious too because I use whole wheat flour to make the parathas..Radish is a source of dietary fibre, antioxidants, and minerals.I also add carrot which is a good source of Beta-Carotene and Vitamin A..Hence I feel this is indeed a Balanced Breakfast..
Here goes the recipe..

         

Ingredients

Radish - 2 big ones (white variety )
Carrot - 2
Whole wheat flour - 4 cups or as per requirement
Chilli powder - 2 teaspoons
Salt to taste
Oil

Directions

Grate the radish and the carrots coarsely..Add 2 teaspoons of salt and mix well..Allow it to rest for about half an hour..This will ooze out the water from the radish..
Strain the excess water from the radish-carrot mixture..Add the chilli powder and mix well.
Now start adding the wheat flour and keep kneading with hand.
You will need wheat flour depending on the water content of the radish..So if you feel there is excess water in the radish squeeze the water out before adding the wheat flour..
Knead until you get an elastic soft dough similar to that of chapathis..
Leave it aside for half an hour.Make big balls with the dough..It should be bigger than that of chappatis..
Sprinkle some flour on the counter and dip the dough ball in some flour and roll it using a rolling pin to about 7 inches diameter..
In a non stick pan or iron skillet cook the parathas on one side..Add little oil and then flip it to the other side..You will need to cook about 2 to 3 minutes on each side..
Serve hot with pickle and yoghurt ..It even tastes delicious with tomato ketchup and yoghurt..

This goes of to WBB#20 - Balanced Breakfast hosted by Mansi..
Also sending these to Srivallis Roti Mela