Baklava

Baklava is a sweet pastry made of layers of phyllo dough filled with chopped nuts and sweetened with honey. A Greek favorite that makes everyone's mouth water. It is the yummiest and finger-licking sweet that i am up for at any time of the day. With a few ingredients it is easy to make a whole batch at your home. Everything tastes better when it is homemade. And here goes the recipe,

Ingredients:

1 (16 oz) package Phyllo dough

4 cups whole raw Walnuts

1/2 cup melted Butter

1 tsp ground Cinnamon

1 1/2 cups Water

1 1/2 cups + 1/4 cup White Sugar

1 1/2 tsp Vanilla extract

3/4 cup Honey

1 tsp Rose water

How to:

• Thaw the phyllo dough according to the directions on the package.
• Meanwhile, make the sauce by boiling water and 1 1/2 cups sugar until the sugar is melted. 

• Reduce the heat, then add vanilla, rose water and honey and simmer for 20 mins until it thickens slightly.

• Let the sauce sit in the refrigerator until you finish baking.
• Roast the walnuts on a cookie sheet lined with aluminum foil in a 350 degree oven for 8-10 mins. Let cool and finely chop'em.
• In a bowl, toss the nuts along with cinnamon and 1/4 cup of sugar and keep it aside.

• Coat a 9x13 baking pan lightly with butter and set aside.

• Unroll the thawed phyllo dough and with the nuts and melted butter ready, let's start layering.
• Place two sheets of dough in the pan, butter thoroughly with a silicone basting brush. Repeat this until you have 8 sheets layered.

• Now sprinkle 3-4 tbsp of nut mixture on top, place 2 sheets of dough, butter, nuts, layering as you go. Keep aside 8 sheets for the top layer.

• Once layered, place the pan in the refrigerator for 15 mins. 
• With a sharp knife, cut the layers deep enough but not all the way through and brush the top with butter.

• Meanwhile preheat the oven to 325 degrees. Bake for 40 mins, until golden on top.

• Immediately spoon the cooled syrup all over the hot baklava. 

• Let cool completely and rest overnight before you serve.

• Store at room temperature by loosely wrapping with a newspaper.

Tips:

• Allowing it to rest for 4-5 days before serving really soaks up the goodness of the syrup.
• It takes time to get comfortable with phyllo dough. Cover the unwrapped phyllo dough with a plastic wrap and lay a slightly wet paper towel over it to prevent drying.

Roasted Eggplant and Garlicky Dip

This is such an easy and healthy dip that would go well with pretty much everything. It tastes great with dosa, cooked rice, toasted bread, pita chips and crackers. The garlic adds so much flavor, the red onions give it a nice crunch and the chunky eggplants adds a great texture. And last but not least, you will get a guaranteed 'good great job' pat from your spouse just like i did. And here goes the recipe,

Ingredients:

2 medium Eggplants (or 1 large)

10-12 Garlic pods

4 small Green Chilli (finely chopped)

1/4 cup Red onion (finely chopped)

1/4 cup Cilantro (finely chopped)

2 tbsp Olive oil

Salt

 How to:

• Preheat the oven to 450 degrees.
• Wash the eggplants, cut the stem off and make 4 slits lengthwise.

• Open the slits gently and stuff the garlic and green chilli.

• Place the eggplant on a foil, sprinkle salt and drizzle olive oil over it.

• Wrap the eggplant tightly and place it in a oven safe dish and bake for an hour.

• Once baked, remove the foil immediately and carefully slide the roasted eggplants into the dish.

• Cut  the eggplants and mash'em along with the skin and check the salt for taste.

• Let it cool completely, add the onions and cilantro, mix well.

• Serve at room temperature or chilled with chips or crackers.