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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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Chole Bhature – Spiced Chickpeas with Puffy Bread

 

Chole Bhature – Spiced Chickpeas with Puffy Bread

Ingredients

For Chole (Spiced Chickpeas):

  • Chickpeas (Chole) – 1 cup, soaked overnight
  • Onion – 2, finely chopped
  • Tomatoes – 2, pureed
  • Ginger-garlic paste – 1 tbsp
  • Green chilies – 2, slit
  • Chole masala – 2 tbsp
  • Turmeric powder – 1/2 tsp
  • Red chili powder – 1 tsp
  • Cumin seeds – 1 tsp
  • Salt – to taste
  • Oil – 2 tbsp
  • Coriander leaves – for garnish

For Bhature (Puffed Bread):

  • All-purpose flour (Maida) – 2 cups
  • Semolina (Sooji) – 2 tbsp
  • Yogurt – 1/4 cup
  • Salt – 1/2 tsp
  • Sugar – 1/2 tsp
  • Baking powder – 1/2 tsp
  • Water – as needed
  • Oil – for deep frying


Instructions

Step 1: Prepare the Chole

  1. Cook Chickpeas:

    • Boil the soaked chickpeas in a pressure cooker with water and salt for 3-4 whistles until soft.

  2. Make the Masala:

    • Heat oil in a pan. Add cumin seeds and let them splutter.
    • Add onions and sauté until golden. Mix in ginger-garlic paste and cook for a minute.

  3. Combine Chickpeas and Masala:

    • Add pureed tomatoes, chole masala, turmeric, and red chili powder.
    • Cook until the oil separates, then add the boiled chickpeas with some cooking water.
    • Simmer for 10-15 minutes.

  4. Finish:

    • Garnish with coriander leaves and slit green chilies.

Step 2: Make the Bhature

  1. Prepare the Dough:

    • Mix flour, semolina, yogurt, salt, sugar, and baking powder.
    • Gradually add water and knead into a soft dough. Cover and let it rest for 30 minutes.

  2. Roll and Fry:

    • Divide the dough into balls and roll them into 6-inch circles.
    • Heat oil in a deep pan and fry the bhature until golden and puffed.

Serving Suggestions

  • Serve hot Chole Bhature with sliced onions, lemon wedges, and a side of pickle for an indulgent meal.
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