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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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Upma – Savory Semolina Breakfast


Upma – Savory Semolina Breakfast

Ingredients

  • Semolina (Rava/Sooji) – 1 cup
  • Oil/Ghee – 2 tbsp
  • Mustard seeds – 1 tsp
  • Curry leaves – 8-10
  • Green chilies – 2, chopped
  • Onion – 1 small, finely chopped
  • Ginger – 1 tsp, grated
  • Vegetables (peas, carrots, beans) – 1/2 cup
  • Water – 2 ½ cups
  • Salt – to taste
  • Lemon juice – 1 tbsp
  • Coriander leaves – for garnish
  • Cashews – 2 tbsp (optional)


Instructions

  1. Roast the Semolina:

    • Dry roast the semolina in a pan on medium heat until aromatic (3-4 minutes). Set aside.

  2. Temper the Spices:

    • Heat oil or ghee in a pan. Add mustard seeds and let them splutter.
    • Add curry leaves, green chilies, ginger, and onion. Sauté until onions turn soft.

  3. Cook the Vegetables:

    • Add the chopped vegetables and sauté for 2-3 minutes until slightly tender.

  4. Boil the Water:

    • Add 2 ½ cups of water to the pan, along with salt, and bring it to a boil.

  5. Add the Semolina:

    • Slowly add the roasted semolina, stirring continuously to avoid lumps.

  6. Cook Until Thickened:

    • Lower the heat and cook for 3-4 minutes, stirring occasionally, until the upma thickens and the semolina absorbs all the water.

  7. Finish and Serve:

    • Turn off the heat, add lemon juice, and mix well.
    • Garnish with coriander leaves and cashews (if using).

Serving Suggestions

  • Serve Upma hot with a side of coconut chutney or pickle.
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