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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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Dal Tadka

 

Dal Tadka

Description:
Dal Tadka is a popular Indian dish made with lentils cooked and tempered with aromatic spices, garlic, and herbs. This comforting and nutritious dish is usually served with rice or flatbreads and is a staple in many Indian households.

Ingredients:

  • 1 cup split yellow lentils (toor dal or arhar dal)
  • 4 cups water (for boiling lentils)
  • 1/2 teaspoon turmeric powder
  • Salt to taste
  • 2 tablespoons oil or ghee
  • 1 teaspoon cumin seeds
  • 2-3 dried red chilies
  • 1 medium onion, finely chopped
  • 2-3 green chilies, slit (adjust to taste)
  • 1 tablespoon ginger-garlic paste
  • 2 medium tomatoes, chopped
  • 1 teaspoon red chili powder (adjust to taste)
  • 1 teaspoon garam masala
  • Fresh cilantro leaves, chopped (for garnish)
  • Juice of 1 lemon (optional)


Instructions:

  1. Cook the Lentils:

    • Rinse the lentils thoroughly under running water until the water runs clear.
    • In a pressure cooker, add the rinsed lentils, water, turmeric powder, and salt. Cook for about 3-4 whistles (or until the lentils are soft). If using a pot, cook the lentils on medium heat for about 30-40 minutes, adding more water if needed.

  2. Prepare the Tadka (Tempering):

    • In a separate pan, heat the oil or ghee over medium heat. Add cumin seeds and dried red chilies. Sauté for a few seconds until the seeds start to splutter.
    • Add the chopped onions and sauté until they turn golden brown.

  3. Add Green Chilies and Ginger-Garlic:

    • Stir in the slit green chilies and ginger-garlic paste. Sauté for another 1-2 minutes until fragrant.

  4. Incorporate Tomatoes and Spices:

    • Add the chopped tomatoes and cook until they soften and oil starts to separate from the mixture, about 5-7 minutes.
    • Add red chili powder and garam masala. Mix well.

  5. Combine Lentils and Tadka:

    • Once the lentils are cooked, add them to the pan with the prepared tadka. Stir well to combine. If the dal is too thick, add water to achieve your desired consistency.
    • Simmer for another 5-10 minutes, allowing the flavors to meld together.

  6. Serve:

    • Garnish with chopped cilantro leaves and a squeeze of lemon juice if desired.
    • Serve hot with steamed rice, roti, or naan.
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