K's Baklava

Defrost one box filo in the fridge overnight.
Melt:
4 sticks unsalted butter on the stovetop

In each filo box there are two packages, open the first package.
In a large pan (11 x 13), working fast, start laying out filo-one sheet at a time, and buttering each layer well.

Once the whole first package is buttered. Top with 1 lb walnuts ground. Spread evenly. Shake to make sure the nuts are spread evenly.

Then repeat laying filo sheet by sheet with the second package.

Freeze for about 15-20 minutes. Then cut into diamonds and bake at 350 for about 1 hour or golden brown.

For the syrup:
in the saucepan that you melted the butter, add:
2 T honey
2 cup water
1 cup sugar

When the baklava is still warm pour the syrup over.

Read more!

K's Grape Leaves

Soak
2 lbs rice

In a large bowl, add
rice
22 ozs tomato paste
2 lbs lamb diced superfine
2 tsp allspice
1.5 tsp dried mint (4-5 handfuls fresh mint, washed and chopped)

Mix super well.

Take grape leaves out of a 9 oz jar. And start stuffing. This is the part that takes a while. Put in about 1 T for a small leaf, slightly more for a large leaf. Basically one thumbs width and the length of the base of the leaf. Roll up first the stem, then the sides, gathering the side edges as you go. Place in the pot. Tightly fit into the pot so there is no space between leaves. (Reserve 3-4 big leaves to cover the top.

Top with 1 stick of butter cut into pats. Then fill with water just up to the top of the leaves.

Bake at 350 for 2 hours.
Read more!

Sambar

(My husband and I followed my mom when she cooked and transcribed her recipe.)

Cook 2/3 cup toor dal in a pressure cooker. (For the pressure cooker novices like me, my mother says when it whistles turn down to simmer for 10 minutes and turn off.)

In another pot, boil 2 cups vegetables. In my mind, pearl onions, potatoes, and eggplant are requisite. Radishes, eggplants, zucchini and carrots can be added. If you are lucky enough to have fresh drumsticks, be happy and add them too.

Add cooked dal and its water to the boiled vegetables that have been drained of all but ½ cup water.

In a cast iron skillet, fry:
one small onion diced.

Add onions to the dal/veg mixture.

In small bowl, combine:
1 tsp tamarind
½ cup water

In the same cast iron skillet, brown:
3 T sambar powder (homemade or store bought)
Pinch asofoetida

Once the sambar powder smells cooked and delicious, add tamarind and water. Put whole mixture into the dal.

Add a small handful of fresh coriander leaves that have been roughly chopped.

Serve with rice and papad or with idli.

Full Blog Post
Read more!