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Yule Log Cake

  Ingredients For the Sponge Cake: 4 large eggs, separated 1/2 cup (100g) granulated sugar 1/4 cup (50g) granulated sugar (for egg whites) 1 tsp pure vanilla extract 1/3 cup (40g) all-purpose flour 1/3 cup (35g) unsweetened cocoa powder 1/2 tsp baking powder 1/4 tsp salt For the Filling: 1 cup (240ml) heavy whipping cream, chilled 2 tbsp powdered sugar 1 tsp pure vanilla extract For the Chocolate Ganache Frosting: 1 cup (170g) semisweet chocolate chips or chopped chocolate 1/2 cup (120ml) heavy cream 1 tsp unsalted butter (optional, for shine) For Decoration (Optional): Powdered sugar (for "snow") Chocolate shavings, berries, or sprigs of rosemary (for a festive touch) Instructions Step 1: Prepare the Sponge Cake Preheat the Oven : Preheat your oven to 350°F (175°C). Line a 10x15-inch (25x38 cm) jelly roll pan with parchment paper, leaving some overhang for easy removal. Whip the Egg Yolks : In a large bowl, whisk egg yolks and 1/2 cup sugar until thick and pale y...
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Aloo Paratha – Spiced Potato Stuffed Flatbread

 

Aloo Paratha – Spiced Potato Stuffed Flatbread

Ingredients

For the Dough:

  • Whole wheat flour – 2 cups
  • Salt – 1/2 tsp
  • Water – as needed
  • Oil or ghee – 1 tbsp

For the Potato Filling:

  • Boiled potatoes – 3 medium, mashed
  • Green chilies – 2, finely chopped
  • Coriander leaves – 1/4 cup, chopped
  • Cumin powder – 1 tsp
  • Red chili powder – 1/2 tsp
  • Garam masala – 1/2 tsp
  • Salt – to taste
  • Amchur (dry mango powder) – 1/2 tsp (optional)

For Cooking the Paratha:

  • Ghee or oil – as needed


Instructions

Step 1: Prepare the Dough

  1. In a mixing bowl, combine the whole wheat flour and salt.
  2. Gradually add water and knead into a soft, smooth dough.
  3. Add 1 tbsp of oil or ghee and knead again. Cover and let it rest for 20-30 minutes.

Step 2: Make the Potato Filling

  1. In a bowl, mash the boiled potatoes until smooth.
  2. Add green chilies, coriander leaves, cumin powder, red chili powder, garam masala, amchur, and salt. Mix well to combine.
  3. Divide the filling into equal portions and set them aside.

Step 3: Assemble the Parathas

  1. Divide the dough into equal-sized balls.
  2. Roll out one ball into a small circle. Place a portion of the potato filling in the center.
  3. Bring the edges together to seal the filling inside.
  4. Roll the stuffed dough gently into a flat circle, about 6-8 inches in diameter.

Step 4: Cook the Parathas

  1. Heat a tawa or griddle over medium heat.
  2. Place the rolled paratha on the hot tawa and cook for 1-2 minutes until bubbles appear.
  3. Flip it over and drizzle ghee or oil on top. Cook until golden brown spots appear on both sides.

Serving Suggestions

  • Serve hot Aloo Parathas with curd (yogurt) and pickle for a delicious meal.
  • Optional: Add a dollop of butter on top for extra richness.

Nutritional Value (per paratha)

  • Calories: 220
  • Carbohydrates: 30g
  • Protein: 5g
  • Fat: 8g

Aloo Paratha is a hearty and flavorful North Indian breakfast that’s perfect for any time of day! 🥔🥰

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