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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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Paneer Butter Masala

 

Paneer Butter Masala

Description:
Paneer Butter Masala is a rich, creamy, and mildly spiced Indian dish made with paneer (Indian cottage cheese) in a tomato-based gravy. It's a popular vegetarian option that's perfect with naan or rice.

Ingredients:

For the Paneer:

  • 250g paneer, cut into cubes
  • 1 tbsp butter (for frying)

For the Gravy:

  • 3 tbsp butter
  • 1 tbsp oil (optional)
  • 1 large onion, finely chopped
  • 2 tbsp ginger-garlic paste
  • 4-5 medium tomatoes, pureed
  • 2 green chilies, slit lengthwise
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1 tsp chili powder (adjust to taste)
  • 1 tsp garam masala
  • 1 tsp sugar (optional, to balance the tanginess of tomatoes)
  • 1/2 cup heavy cream or fresh cream
  • Salt to taste
  • 1/4 cup fresh cilantro leaves, chopped (for garnish)
  • 1 tbsp kasuri methi (dried fenugreek leaves), crushed


Instructions:

  1. Prepare the Paneer:

    • Heat 1 tablespoon of butter in a pan and lightly fry the paneer cubes until they are golden on the edges. Remove and set aside. (You can skip frying for a softer texture.)

  2. Make the Gravy:

    • In the same pan, heat 3 tablespoons of butter (you can add oil to prevent the butter from burning) over medium heat.
    • Add the chopped onions and sauté until golden brown.
    • Stir in the ginger-garlic paste and sauté for another 2-3 minutes until the raw smell goes away.
    • Add the pureed tomatoes and cook for 10-12 minutes, stirring occasionally, until the sauce thickens and the oil begins to separate.

  3. Spice the Gravy:

    • Add cumin powder, coriander powder, turmeric powder, chili powder, garam masala, and salt. Cook for another 3-4 minutes to allow the spices to blend into the gravy.
    • Add the green chilies and cook for 2 minutes.

  4. Blend the Gravy:

    • Turn off the heat and let the gravy cool slightly. Transfer it to a blender and blend until smooth. You can add a little water if needed.
    • Return the smooth gravy to the pan and bring it to a gentle simmer.

  5. Finish the Dish:

    • Stir in the cream and sugar, and mix well. Let the gravy simmer for 3-4 minutes on low heat.
    • Add the fried paneer cubes and crushed kasuri methi. Stir gently and let the paneer absorb the flavors for 2-3 minutes.

  6. Garnish and Serve:

    • Garnish with freshly chopped cilantro and an extra swirl of cream if desired.
    • Serve hot with naan, roti, or basmati rice.
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