Daring Bakers June 2011: Walnut & Honey Baklava

Not an easy but an eminently rewarding challenge is how I'd describe the Challenge set us by Erica for June 2011. I have made Baklava before but this was my first time with making the Phyllo at home. Mine turned out really well except the top layer became flaky from staying in the oven a little too long!! Tastes superb!! Loved this recipe - a definite keeper!!

Fada / Dalia ka Upma | Healthy Broken Wheat Porridge with Green Peas and Sweet Corn

Sunday breakfast is always special. Sometimes I get round to making it so leisurely after morning tea and papers that it kind of morphs into a brunch! In the good old days when I had a proper desi mixie, I'd make idli, dosa, vadas, dal cheelas, all of which my husband just loves. While we miss these, I now have the opportunity to explore a different range of healthy breakfasts that we had been missing out on!!

Patta Gobhi Aloo | Cabbage Potato Stir Fry

Though we love cabbage around here and I always keep one handy, I was quite surprised to find an extra one in the refrigerator this week. Looks like it was hiding in the crisper and I had forgotten all about it!! I can't say I was disappointed to find it, as I had just decided to make a big batch of my favourite Cabbage Parathas to freeze!! The bonus cabbage went towards a childhood favourite - one that I almost never make at home now. And for a very good reason too.

Tamatar-Moongphali Chatni | Tomato-Peanut Chutney: Version 2.0

This is another recipe for Tomato Chutney that I have been experimenting with last week. This time I used raw peanuts and dropped the jaggery. The result was a sharper and more tangy taste. Note that as the peanuts in this chutney are raw, the cooking time is longer. This results in a more flavourful chutney as the peanuts absorb the spice and tomato juice better.

More Peanut Chutney Recipes @ Annarasa:
Moongphali ki Chatni | Peanut Chutney
Tamatar Moongphali Pachadi | Tomato Peanut Chutney Ver. 1.0

Ingredients:
4 large tomatoes, chopped
2 green chilies, chopped fine
8 kari patta (curry leaves)
1/4 tsp rai (mustard seeds)
1/4 tsp zeera (cumin seeds)
1/2 tsp haldi (turmeric powder)
2 tsp lal mirch (chili powder)
A pinch of sugar
Salt to taste
1 cup raw peanuts, ground
3 tbsp oil