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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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Poha – Quick & Flavorful Flattened Rice

 

Poha – Quick & Flavorful Flattened Rice

Ingredients

  • Poha (flattened rice) – 2 cups
  • Onion – 1 large, finely chopped
  • Green chilies – 2, finely chopped
  • Peanuts – 1/4 cup
  • Green peas – 1/4 cup
  • Mustard seeds – 1 tsp
  • Turmeric powder – 1/2 tsp
  • Curry leaves – a few
  • Lemon juice – 2 tbsp
  • Coriander leaves – for garnish
  • Salt – to taste
  • Oil – 2 tbsp


Instructions

  1. Prepare the Poha:

    • Rinse the poha in water for a few seconds, drain well, and keep aside.

  2. Cook the Peanuts:

    • Heat 1 tbsp of oil in a pan and roast the peanuts until golden. Remove and set aside.

  3. Sauté the Aromatics:

    • In the same pan, add 1 tbsp of oil. Add mustard seeds and let them splutter.
    • Add curry leaves, green chilies, and onions. Sauté until onions turn translucent.

  4. Add Peas and Turmeric:

    • Add green peas and cook for 2-3 minutes. Mix in turmeric powder and salt.

  5. Combine with Poha:

    • Add the rinsed poha and gently mix until everything is combined and the poha is evenly coated.

  6. Garnish and Serve:

    • Turn off the heat. Add lemon juice and garnish with coriander leaves and roasted peanuts.

Serving Suggestions

  • Serve hot with a side of yogurt or pickle for a light yet satisfying breakfast.
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