Skip to main content

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...
Post a Comment

Chicken Tikka Masala Recipe

 

Chicken Tikka Masala Recipe

A delicious Indian dish featuring grilled chicken in a rich, spiced, and creamy tomato-based sauce.

Ingredients

For the Chicken Tikka:

  • Chicken (boneless, preferably thighs): 500g
  • Yogurt: 1 cup
  • Ginger-garlic paste: 2 tbsp
  • Lemon juice: 2 tbsp
  • Red chili powder: 1 tsp
  • Turmeric powder: 1/2 tsp
  • Garam masala: 1 tsp
  • Cumin powder: 1 tsp
  • Salt: To taste
  • Mustard oil or cooking oil: 2 tbsp

post ar vator ar add.(7288*90)

For the Masala Sauce:

  • Butter: 2 tbsp
  • Onion (finely chopped): 2 medium
  • Garlic (minced): 4-5 cloves
  • Ginger (minced): 1 tbsp
  • Tomato puree: 2 cups
  • Cashew paste: 2 tbsp (optional, for extra creaminess)
  • Red chili powder: 1 tsp
  • Coriander powder: 1 tsp
  • Garam masala: 1 tsp
  • Fenugreek leaves (kasuri methi): 1 tsp
  • Cream: 1/4 cup
  • Salt: To taste
  • Fresh cilantro (chopped): For garnish


post ar vator ar add.(7288*90)

Instructions

Step 1: Marinate the Chicken

  1. In a bowl, mix yogurt, ginger-garlic paste, lemon juice, chili powder, turmeric, garam masala, cumin powder, salt, and oil.
  2. Add the chicken pieces and coat them well.
  3. Cover and refrigerate for at least 2 hours (preferably overnight).

Step 2: Grill or Cook the Chicken

  1. Preheat a grill, oven, or skillet.
  2. Cook the marinated chicken until charred and fully cooked, turning occasionally.
  3. Set aside.

Step 3: Prepare the Masala Sauce

  1. Heat butter in a pan over medium heat.
  2. Add chopped onions and sauté until golden brown.
  3. Add minced garlic and ginger, cooking until fragrant.
  4. Stir in the tomato puree and cook until the oil separates (around 10 minutes).
  5. Add chili powder, coriander powder, garam masala, and cashew paste. Stir well.
  6. Add 1 cup of water (adjust for desired consistency) and bring to a simmer.

Step 4: Combine and Serve

  1. Add the grilled chicken pieces to the sauce.
  2. Simmer for 10 minutes, allowing the flavors to meld.
  3. Crush the fenugreek leaves between your palms and add them to the curry.
  4. Stir in cream and mix well. Adjust salt as needed.
  5. Garnish with fresh cilantro.

Comments

Post a Comment

Popular posts from this blog

Butter Chicken (Murgh Makhani)

  Butter Chicken  Description: A creamy and flavorful dish, Butter Chicken is a classic Indian recipe that combines tender chicken with a rich tomato-based sauce, infused with warm spices and a touch of butter for a luscious finish. Ingredients: For the Chicken Marinade: 500g boneless chicken (thighs or breasts), cut into bite-sized pieces 1/2 cup plain yogurt 1 tbsp lemon juice 2 tsp garam masala 1 tsp turmeric powder 1 tsp chili powder 1 tsp cumin powder 1 tbsp ginger-garlic paste Salt to taste For the Butter Chicken Sauce: 3 tbsp butter 1 tbsp oil (optional) 1 large onion, finely chopped 2 tbsp ginger-garlic paste 1 can (400g) crushed tomatoes 1 tsp cumin powder 1 tsp coriander powder 1 tsp garam masala 1 tsp chili powder (adjust to taste) 1/2 cup heavy cream or coconut cream (for a lighter version) 1 tbsp sugar (optional, to balance the tanginess of tomatoes) Salt to taste Fresh coriander leaves for garnish Instructions: Marinate the Chicken: In a large bowl, m...
Post a Comment
Read more

Suji Halwa – Indian Semolina Dessert

  Suji Halwa – Indian Semolina Dessert Ingredients: 1 cup semolina (suji) 1/2 cup ghee (clarified butter) 1 cup sugar (adjust to taste) 2 cups water or milk (or a mix of both) 1/4 teaspoon cardamom powder A handful of mixed nuts (cashews, almonds, and pistachios), chopped A few raisins (optional) A pinch of saffron strands (optional) 1 tablespoon rose water (optional) Instructions: 1. Roast the Semolina: In a heavy-bottomed pan, heat the ghee over medium heat. Add the semolina and roast it, stirring continuously, until it turns golden brown and emits a nutty aroma (about 5-7 minutes). Be careful not to burn it. 2. Prepare the Liquid: In a separate pot, boil water or milk (or both). If using saffron, add it to the boiling liquid to release its color and flavor. 3. Combine Semolina and Liquid: Gradually pour the hot liquid into the roasted semolina while stirring continuously to avoid lumps. Cook for about 5-7 minutes until the mixture thickens and the semolina absorbs the liqu...
Post a Comment
Read more

Gajar Halwa – Indian Carrot Dessert

  Gajar Halwa – Indian Carrot Dessert Ingredients: 4 cups grated carrots (preferably red or orange) 1 cup full-fat milk 1 cup sugar (adjust to taste) 1/2 cup ghee (clarified butter) 1/4 teaspoon cardamom powder A handful of mixed nuts (cashews, almonds, pistachios), chopped A few raisins (optional) 1 tablespoon khoya (optional, for richness) Instructions: 1. Cook the Grated Carrots: In a heavy-bottomed pan, heat 2 tablespoons of ghee over medium heat. Add the grated carrots and sauté for about 10 minutes until they soften and change color. 2. Add Milk: Pour in the milk and bring the mixture to a boil. Reduce the heat to low and let it simmer. Cook until the milk reduces and thickens (about 15-20 minutes), stirring occasionally to prevent sticking. 3. Add Sugar: Once the milk has thickened, add the sugar and mix well. Cook for an additional 10-15 minutes until the sugar dissolves and the mixture thickens again. 4. Add Ghee and Flavorings: Stir in the remaining ghee and cardamo...
Post a Comment
Read more