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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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Rogan Josh

 

Rogan Josh

Description:
Rogan Josh is a flavorful and aromatic lamb or goat curry originating from Persian cuisine, popular in Indian and Kashmiri dishes. It features tender meat cooked in a rich, spiced gravy, giving it a distinctive red color and delicious taste.

Ingredients:

  • 1 kg (2.2 lbs) lamb or goat meat, cut into pieces
  • 4 tablespoons oil or ghee
  • 2 large onions, finely sliced
  • 2 tablespoons ginger-garlic paste
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds (optional)
  • 4-5 green cardamom pods
  • 3-4 cloves
  • 1-inch cinnamon stick
  • 1 teaspoon turmeric powder
  • 2 teaspoons red chili powder (adjust to taste)
  • 1 tablespoon Kashmiri red chili powder (for color)
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon black pepper powder
  • 1 cup yogurt, whisked
  • Salt to taste
  • Fresh cilantro or mint leaves for garnish (optional)
  • Water as needed


Instructions:

  1. Prepare the Meat:

    • In a large pot or pressure cooker, heat oil or ghee over medium heat. Add cumin seeds, fennel seeds, cardamom pods, cloves, and cinnamon stick. Sauté for a minute until fragrant.

  2. Cook the Onions:

    • Add the sliced onions and sauté until they turn golden brown.

  3. Add Ginger-Garlic Paste:

    • Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.

  4. Spice it Up:

    • Add the lamb or goat meat to the pot. Sauté for about 5-7 minutes until the meat is browned on all sides.
    • Add turmeric powder, red chili powder, Kashmiri red chili powder, coriander powder, and salt. Mix well to coat the meat with the spices.

  5. Incorporate Yogurt:

    • Reduce the heat and gradually add the whisked yogurt, stirring continuously to avoid curdling. Cook for another 5 minutes.

  6. Simmer the Curry:

    • Add enough water to cover the meat. Bring to a boil, then reduce the heat, cover the pot, and let it simmer for about 1.5 to 2 hours, or until the meat is tender. (If using a pressure cooker, cook for about 20-25 minutes after the first whistle.)

  7. Finish with Garam Masala:

    • Once the meat is tender, stir in garam masala and black pepper powder. Adjust the seasoning with salt and add more water if needed to achieve the desired consistency.
    • Let it simmer for another 5-10 minutes.

  8. Serve:

    • Garnish with fresh cilantro or mint leaves if desired.
    • Serve hot with steamed basmati rice, naan, or roti.
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