*Chef Pankaj Ka Zayka*Recipes Corner |NO COMMENTS| - Page 3

For the filling
450 g mixed nuts (walnuts, pistachios, almonds), finely chopped 
1 teaspoon cinnamon powder

For the syrup
1 cup water  
cup caster sugar 
1 teaspoon vanilla essence 
cup honey  
To serve
Sugar syrup
Pistachio flakes
Honey (optional)
Gulkand

Method
For the phyllo pastry
Place half the flour in a bowl and mix in the vinegar, oil, lemon juice and hot
water. Knead the dough on a floured surface till it is stiff. Divide the dough into 20 parts.
Roll out each part into a very thin, almost translucent sheet, like a roomali roti. Cut into an 8-inch square, cover with a damp cloth and set aside.
If using a pasta machine pass the dough through the machine till you reach mark 1. Dust with flour several times. Cut into squares and cover with a damp cloth.

For the filling and sauce
In a bowl, toss the chopped nuts with cinnamon. Set aside.
In a pan, heat together the sugar, honey and vanilla. Bring to a boil, lower the heat and simmer for 20 minutes.
To assemble the baklava
Preheat the oven to 170C/325F/Gas 3.
Butter the base and sides of an 8-inch square pan or tin.
Spread two sheets of pastry on the base of the pan one on top of the other. Brush with melted butter, then add 2 more sheets. Repeat till you have about 8 layers of butter and pastry.  Sprinkle two to three spoonfuls of the nut mixture on top. Repeat the layers of pastry, butter and nuts. Use a sharp knife and cut the pastry into squares or diamond shapes while still in the tin.
Bake in the preheated oven for 1 hour, or till the pastry is crisp.
Remove the baklava and pour the prepared sugar syrup all over the baklava; sprinkle with pistachio flakes. Set aside to cool.

For the Stuffing
Finely chopped onions, green chilies and coriander leaves

For the Stuffing
Half cup keema
2 tablespoon of cut dry fruits
1 teaspoon sugar

For Chakrafool Honey Glaze
1 cup water
1 cup sugar
2 chakrafool
2 tablespoon of honey

For the topping
4 tablespoon of Saffron Milk
Mixed dry fruits

Ingredients for White Bean Pate
1 cup  white beans, boiled
1 clove garlic
2 tablespoons minced red onion
1 tablespoon finely chopped fresh flat-leaf parsley
1 tablespoon extra-virgin olive oil
1 tablespoon water
2 teaspoons fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper

Method
Combine all ingredients in a medium bowl and mash together. Cover and chill until ready to serve.

Ingredients for Chorafali
Besan (Chana dal flour) - 1cup
Urad dal flour - 1/2 cup
Oil - 1 teaspoon
Red chilli powder - 1 teaspoon
Cooking soda - a pinch
Normal salt & Black salt to taste

Method
Boil 1/2 cup of water and add oil, salt and soda into it. When water gets warm, knead a dough. Keep aside for 15 minutes. Make small balls of dough and roll out very thin rotis of it. Cut it in to strips. Deep fry in oil on medium flame. Sprinkle red chilli powder and black salt on it.

Method
Marinate the mutton pieces in the ground paste and salt for 30 mins.Heat little oil in a pressure cooker,add the marinated mutton pieces and cook until the mutton becomes tender(upto 4-5 whistles).
Heat oil in a different pan and allow mustard seeds to splutter.Add in curry leaves and onions and saute until onion turns golden brown.Add tomatoes and saute until they become soft.Finally add the cooked mutton pieces and fry it till the oil seperates.

For the filling (stuffing)
Mushrooms – 1 tbsp,fine chopped
Dill leaves – 1 tsp, chopped
Prawns – 2 pcs, 1 tbsp chopped
Mozarella cheese – 1 tsp grated
Ginger garlic paste -  tsp
Ajwain – tsp grpunded
Black pepper powder – to taste
Haldi powder - a pinch
Salt – to taste
Red chilli powder – to taste
Butter – 1 tsp
Spring onion leaves -  a few
Banana leaves – 1 pc
Green peas - chopped
Olives – green and black – 1tbsp
For almond chutney
Almonds – 50 g
Yogurt – 1 tbsp
Lime juice – 1 tsp
Cumin powder – 1 tsp
Red chilli dry whole – 3 pcs
Black salt – to taste
Garlic – 1 tsp
Hing – a pinch