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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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Idli & Sambar – Fluffy Rice Cakes with Lentil Stew

 


Idli & Sambar – Fluffy Rice Cakes with Lentil Stew

Ingredients

For Idli:

  • Idli rice – 2 cups
  • Urad dal (split black gram) – 1 cup
  • Fenugreek seeds – 1 tsp
  • Salt – to taste
  • Water – as needed

For Sambar:

  • Toor dal (pigeon peas) – 1 cup
  • Tamarind – lemon-sized ball
  • Vegetables (carrot, drumstick, pumpkin, etc.) – 2 cups, chopped
  • Onion – 1, sliced
  • Tomato – 1, chopped
  • Sambar powder – 2 tbsp
  • Mustard seeds – 1 tsp
  • Curry leaves – a few
  • Dry red chilies – 2
  • Asafoetida (hing) – a pinch
  • Oil – 2 tbsp
  • Salt – to taste


Instructions

How to Make Idli

  1. Soak Rice and Dal:

    • Soak the idli rice and urad dal (along with fenugreek seeds) in separate bowls for 4-6 hours.

  2. Grind Batter:

    • Grind the soaked dal into a smooth paste.
    • Grind the rice separately to a slightly coarse consistency.
    • Mix both batters together, add salt, and let it ferment for 8-12 hours (or overnight) until it doubles in size.

  3. Steam the Idlis:

    • Grease the idli plates with oil, pour the batter into the molds, and steam for 10-12 minutes.
    • Let it cool slightly, then use a spoon to gently remove the idlis from the molds.

How to Make Sambar

  1. Cook the Lentils:

    • Rinse the toor dal and pressure cook with 2 cups of water until soft (2-3 whistles). Mash the dal and keep it aside.

  2. Prepare Tamarind Water:

    • Soak the tamarind in warm water for 10-15 minutes, extract the pulp, and discard the residue.

  3. Cook Vegetables:

    • Heat oil in a pan and sauté the onions, curry leaves, and dry red chilies.
    • Add tomatoes and cook until soft, then add the chopped vegetables and tamarind water.

  4. Simmer with Dal:

    • Add the mashed dal and sambar powder, simmer for 10-15 minutes until the vegetables are cooked.
    • Add salt to taste and a pinch of asafoetida (hing).

  5. Temper the Sambar:

    • Heat oil, add mustard seeds, and let them splutter. Add this tempering to the sambar for extra flavor.

Serving Suggestions

  • Serve steaming hot idlis with sambar on the side, along with coconut chutney for a complete meal.
  • Optional: Drizzle some ghee over the idlis for added richness.

Nutritional Value (per serving)

  • Calories: 180
  • Carbohydrates: 30g
  • Protein: 8g
  • Fat: 5g

Enjoy this classic South Indian breakfast that’s light, nutritious, and packed with flavor! 🥰

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