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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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Thepla – Spiced Gujarati Flatbread with Fenugreek

 

Thepla – Spiced Gujarati Flatbread with Fenugreek

Ingredients

  • Whole wheat flour – 2 cups
  • Fenugreek leaves (Methi) – 1 cup, finely chopped
  • Gram flour (Besan) – 2 tbsp
  • Yogurt – 1/4 cup
  • Turmeric powder – 1/2 tsp
  • Red chili powder – 1 tsp
  • Coriander powder – 1 tsp
  • Carom seeds (Ajwain) – 1/2 tsp
  • Cumin seeds – 1/2 tsp
  • Salt – to taste
  • Oil – 2 tbsp + for cooking
  • Water – as needed


Instructions

Step 1: Prepare the Dough

  1. In a large bowl, combine whole wheat flour, gram flour, fenugreek leaves, turmeric powder, red chili powder, coriander powder, carom seeds, cumin seeds, and salt.
  2. Add yogurt and 2 tbsp of oil to the mixture. Gradually add water and knead into a soft, pliable dough.
  3. Cover the dough with a damp cloth and let it rest for 20-30 minutes.

Step 2: Roll the Theplas

  1. Divide the dough into equal-sized balls.
  2. Roll each ball into a thin flatbread (about 6-7 inches in diameter) using a rolling pin. Use a little flour to prevent sticking.

Step 3: Cook the Theplas

  1. Heat a griddle or tawa over medium heat.
  2. Place a rolled thepla on the hot griddle. Cook for 30-40 seconds until bubbles form.
  3. Flip the thepla and drizzle a little oil around the edges. Cook both sides until golden brown spots appear.
  4. Repeat the process for the remaining dough.

Serving Suggestions

  • Serve theplas with yogurt, pickle, or masala chai for a traditional Gujarati breakfast or snack.
  • They also make an excellent travel food since they stay fresh for a couple of days.
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