Friday, December 20, 2019

Chana Masala | Chole Masala | How To Make Dhaba Style Chana Masala

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Chana Masala also known as channay, chole masala, chole or chholay, is a dish originating from the Indian subcontinent. Chole is the name for the larger and lighter coloured chickpea commonly found in the West. These are known as kabuli chana (काबुली चना) in India.

Along with chickpeas, the ingredients of chana masala typically include onion, chopped tomatoes, coriander seed, garlic, chillies, ginger, dried mango powder (amchur, sometimes spelled amchoor), crushed pomegranate seed (anardana), and garam masala.

Chana Masala | Chole
In India, it is sold by street vendors and restaurants, and may be eaten with puri, bhatoora or kulcha.

Cuisine: Indian
Prep Time: 20 min
Cook Time: 40 min
Total Time: 1 hr


Pressure Cook
  • Kabuli Chana / Chick Peas - 2 Cups Soaked 6 hrs
  • Cinnamon Stick - 1
  • Cloves - 6
  • Black Cardamon - 3
  • Black Tea - 2 Tsp
  • Dried Amla - 6 Pieces
  • Salt - 2 Tsp
  • Baking Soda - 1/2 Tsp
  • Water - 2 Cups
Spice Mix
  • Coriander Powder - 3 Tbsp
  • Ginger Powder - 1.5 Tsp
  • Red Chili Powder - 2 Tsp
  • Garam Masala - 1 Tbsp
  • Aamchur / Dried Mango Powder - 1/2 Tsp
  • Turmeric Powder - 1 Tsp
  • Cumin Powder - 1 Tsp
  • Salt - 1 Tsp
Masala Mix
  • Ghee - 3 Tbsp
  • Hing / Asafoetida
  • Onion - 1 Big
  • Ginger - 1 inch
  • Green Chilies - 5
  • Yogurt / Curd Strained- 1/2 Cup
  • Tomato Puree - 1 Cup
  • Ginger Garlic Paste - 1 Tbsp
  • Kasoori Methi / Dried Fenugreek Leaves - 1 Tbsp
  • Water - 1 Cup

How To Make Chana masala/Chole in Dhaba Style:

Pressure Cook
  1. In a Pressure cooker, Add Chana (Soaked for 6 hours in water).
  2. In a cotton muslin cloth bag add Cinnamon Stick, Cloves, Black Cardamom, Black Tea, Dried Amla.
  3. Close the bag and add to pressure cooker.
  4. Add Baking Soda, Salt, Water to the cooker and mix everything well.
  5. Close the cooker lid, On Low - Med flame cook for 6 whistles. Do not depressurize the cooker.
  6. In between the whistles, lift the cooker and shake gently so that the ingredients inside move around and Chana doesn't get burnt on the bottom.
Spice Mix
  1. Mix all the spices listed in Spice mix ingredients and keep aside.
Chole / Chana Masala
  1. In a pan on med flame, add ghee, hing and onion. Cook till onions turn pink.
  2. Add ginger-garlic paste. Cook till the raw aroma of ginger and garlic disappears.
  3. Add the Spice Mix. Cook for 2 to 3 minutes.
  4. Add strained yogurt. Cook for 5 to 7 minutes. Yogurt should be properly cooked.
  5. Add pureed tomato's. Mix well. Cover the pan with a lid and cook for 12 to 15 minutes, till the raw taste of tomato's is gone.
  6. Remove the lid, Add salt and water. Mix well. Cover the pan with a lid again and cook for another 10 to 15 minutes on med to low flame.
  7. Open the pressure cooker and move the Chole to the pan.
  8. Add green chillies, julienned ginger, kasoori methi and mix well.
  9. Garnish with slit green chillies, julienned ginger and cilantro.
Try this Chole Recipe with Bhature for best combination ever.

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Chicken Larb Recipe With Ingredients | How To Make Chicken Larb

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Larb also spelled laap, larp, lahb or laab is a type of Lao meat salad that is regarded as the "unofficial" national dish of Laos.

Chicken Larb
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Servings: 4


  • 1 pound ground chicken (preferably white meat)
  • 1 red onion, halved and thinly sliced
  • ¼ cup sliced scallions (mostly white parts)
  • 1 lime, juiced
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon finely chopped fresh mint (optional)
  • 2 teaspoons minced fresh ginger
  • 1 teaspoon lemongrass paste (optional)
  • 1 teaspoon fish sauce, or more to taste
  • 1 teaspoon red pepper flakes, or more to taste
  • 1 teaspoon sea salt

How To Make Chicken Larb:

  1. Heat a large skillet over medium heat.
  2. Add chicken. Cook and stir until chicken is broken into little pieces, about 5 minutes.
  3. Add red onion and scallions.
  4. Continue to cook and break up the chicken until browned, about 2 minutes.
  5. Add cilantro, mint, ginger, lemon grass, fish sauce, and red pepper flakes.
  6. Cook and stir until flavors blend, about 3 minutes more. Season with sea salt.

Nutrition Facts:

Per Serving:
165 calories | 3.8 g total fat | 69 mg cholesterol | 595 mg sodium | 6.2 g carbohydrates | 26.2 g protein

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Gujarati Khichu Recipe With Ingredients | How To Make Khichu in Gujarati

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Khichu is simple, easy to made, spicy and delicious healthy Gujarati Snacks. This steamed rice flour street food is very famous in Gujarat. Khichu is also known as Papdi no lot, which is dough to make traditional rice papad.

Gujarati Khichu
Khichu tastes delicious with achar methi masala and oil. Must try Rice flour khichu during winter.

Cuisine: Gujrati
Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 min
Serving: 4


  • 5 cup Water
  • 2 cup Rice flour
  • Salt to taste
  • ¼ tsp Baking Soda
  • 2 green chili (fine chopped)
  • 1 tsp Cumin seeds
  • Achar Methi masala according to taste
  • 1 tbsp oil

How To Make Gujarati Khichu:

  1. Heat water and add cumin seeds, green chili, baking soda and salt in it.
  2. Boil water in a pan for 10-15 minutes at medium to slow flame.
  3. Now mix flour slowly and stir continuously using wooden spoon to prevent again lump.
  4. Lid pan and keep this pan on a stove for 1 -2 minutes at slow flame.
  5. Mix it every 15-20 seconds.
  6. Serve in a dish and pour methi masala and oil in it.
  7. Khichu is ready for serve.
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Tuesday, December 17, 2019

Blackberry Wine Recipe With Ingredients

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A sweet dessert wine with a beautiful blackberry flavor.

Blackberry Wine

Course: Cocktail
Serves: 1 gallon plus


  • 4 lbs blackberries
  • 2 1/4 lbs sugar, about 4 1/2 cups
  • 1/4 tsp tannin powder
  • 1 tsp acid blend
  • 1/2 tsp pectic enzyme
  • 1/2 tsp yeast nutrient
  • 1/4 packet wine yeast, preferably sweet wine yeast
  • water to fill

How To Make Blackberry Wine:

  1. Sanitize all equipment.
  2. Smash blackberries and sugar together in a primary fermentation container.
  3. Bring 1 quart of water to a boil and pour over the blackberries and sugar. Stir to dissolve the sugar.
  4. Allow the mixture to cool to around 70 degrees and add the remaining ingredients, adding enough water to fill your 1-gallon fermenter.
  5. Seal the fermenter with a blow off tube (this ferments a bit violently for a water lock) or leave open for the first part of the primary ferment. Stir the mixture daily for 5-7 days until the most vigorous fermentation is complete.
  6. After about a week, wrack the blackberry wine into a glass carboy. Allow the mixture to ferment for about 3 months before racking again.
  7. At this point, allow the mixture to ferment for 8-12 months before bottling.
  8. Allow the blackberry wine to bottle age at least 6 months before tasting.


  • Be careful when picking as they have thorns. It's best to pick them at the beginning of the season as the later you leave it, the more prone the blackberries are to maggots. 

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Monday, December 16, 2019

मसालेदार फ्राइड चिकन लेग रेसिपी | Spicy Fried Chicken Legs Recipe With Ingredients

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मसालेदार और तीखा फ्राइड चिकन लेग किसी भी खुशी के मौके को ख़ुशनुमा बनाने के लिये काफी है। नॉन वेज पसंद करने वालों को चिकन ज्‍यादा भाता है तो ऐसे में आप शाम को चाय के साथ स्‍पाइसी फ्राइड चिकन लेग बना कर हर किसी को सरप्राइज दे सकती हैं। आज हम आपके सामने इस रेसिपी का बढियां वीडियो भी ले कर आए हैं, जिसको देख कर आप इसे और अच्‍छी तरह से बनाना सीख जाएंगी। इसकी रेसिपी बहुत ही बेसिक है, जिसमें कोई ताम झाम नहीं है।

Spicy Fried Chicken Legs Recipe
आइये देखते हैं स्‍पाइसी फ्राइड चिकन लेग रेसिपी को बनाने की विधि

तैयारी में समय- 10 मिनट
पकाने में समय- 10 मिनट


  • चिकन लेग- 2 
  • साबुत काली मिर्च- 1
  • चम्‍मच लहसुन- 7 कलियां
  • अदरक- 2 इंच
  • लाल मिर्च पाउडर- 1 चम्‍मच
  • चिकन मसाला - 2 चम्‍मच
  • मैदा- 1/2 कप
  • तेल- 2 कप
  • नमक- स्‍वादअनुसार

स्‍पाइसी फ्राइड चिकन लेग रेसिपी को बनाने की विधि-

  1. चिकन लेग गे दो पीस लें और उन्‍हें चाकू की मदद से स्‍लाइस कर लें, जिससे कि उनमें मसाला अच्‍छी तरह से समा जाए। 
  2. फिर काली मिर्च, अदरक और लहसुन को एक साथ मिक्‍स कर के उसमें स्‍वादअनुसार नमक डालें।
  3. इसके बाद लाल मिर्च पाउडर और चिकन मसाला डाल कर पेस्‍ट बनाएं।
  4. इस मसला पेस्‍ट को चिकन लेग पीस पर लगाएं और 30 मिनट तक छोड़ दें।
  5. 30 मिनट के बाद तेल गरम करें और जब वह गरम हो जाए, तब उसमें चिकन लेग एक एक कर के डालें।
  6. मसाला और चिकन अगल नहीं होना चाहिये।
  7. आंच को लो कर के चिकन पकाएं।
  8. फिर पैन को करीब 5 से 7 मिनट तक ढंक दें और तब तक पकाएं जब तक कि चिकन क्रिस्‍पी ना हो जाए।
स्रोत :
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Sunday, December 15, 2019

Kadaknath Chicken Recipe With Ingredients

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The Karaknath is an Indian breed of chicken of Madhya Pradesh, area, where it is known as “Kali masi” (“fowl having black flesh”). The Kadaknath is popular mainly for its adaptability and the good-tasting black meat, which is believed to infuse vigor.

Kadaknath means something strong and it is jet black in colour. Its flesh, blood, bone everything is black and looks very aggressive much more than any other chicken breed in the country. This meat helps to increase blood cells and haemoglobin. It is said to be aids in curing pulmonary problems. The Kadaknath chicken eggs are used to treat headaches, post delivery problems, asthma and nephritis.

The kadaknath chicken eggs are used to treat headaches,post delivery problems.asthma and nephritis.The kadaknath chicken eggs are also have good nutrition valuse and good for old people. The kadaknath breed is hardy and highly resistant for diseases.

Chef Ajay Chopra shares the recipe for this wonderful chicken dish, which is super tasty and healthy. This dish can be enjoyed with roti or paranthas.

Cuisine: Indian
Type: Main Course
Cooking Time: 60 Min
Preparation Time: 10 Min
Serves: 1-2
Chef: Ajay Chopra


  • 2 sliced onions
  • Mustard oil
  • 1 whole garlic pod
  • 500 grams kadaknath
  • Water
  • Salt as per taste
  • 1 tsp turmeric powder
  • Dry red chillies
  • 1 tbsp wheat flour
For garnish:
  • Coriander leaves, 
  • Green Chilli
  •  Onion

How To Make Kadaknath Chicken Recipe:

  1. In a heated pan, add sliced onions and dry roast it until it turns brown.
  2. Add mustard oil, crushed garlic and saute.
  3. Add kadaknath and fry it.
  4. Add water, salt as per taste, turmeric powder and stir it.
  5. Add it in a clay pot and cook it.
  6. Crush the red chillies along with mustard oil and salt.
  7. Add wheat flour, chilli paste and mix it.
  8. Garnish with coriander, green chilli, onions and serve.

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Friday, December 13, 2019

Cob Bread Recipe With Ingredients

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A simple cob loaf recipe – the perfect bread for sandwiches or of course, using in a stuffed cob loaf.

This cob loaf recipe couldn’t be more simple. It follows the exact same process that most of bread recipes do – activate yeast in water and sugar, add flour, salt and oil, knead, first rise, shape, second rise, bake.

Course: Bread
Prep Time: 10 mins
Cook Time: 30 mins
Rising time: 1 hr 40 mins
Total Time: 2 hrs 20 mins
Servings: 1 loaf
Calories: 1566 kcal


  • 1 cup (250ml) warm water (45°C/110°F)
  • 1 1/2 teaspoons active dry yeast
  • 2 teaspoons sugar
  • 3 cups high grade flour (bread flour)
  • 1 Tablespoon olive oil
  • 1 teaspoon salt
  • Extra flour for dusting

How To Make Cob Bread Recipe:

  1. Add water, yeast and sugar to the bowl of a stand mixer or large mixing bowl and combine using the dough hook or a whisk. Allow to sit for 5 minutes for the yeast to activate.
  2. Add the remaining ingredients and knead for 7 minutes on the lowest speed of your mixer, or for 10 minutes by hand until the dough is smooth and elastic and bounces back when you press it lightly.
  3. Cover with a clean tea towel and put in a warm place to rise until doubled in size (about 1 hour)
  4. Grease a 20cm (8 inch) round cake tin with cooking spray (or use a baking tray lined with baking paper) Gently punch the dough down and shape into a round loaf approximately 15cm in diameter. Place in the cake tin or on the tray and using a sharp knife, make a criss cross pattern on top of the loaf. Cover with lightly greased glad wrap and put in a warm place to rise until doubled in size (about 40 minutes)
  5. Heat the oven to 200°C. Once the bread has risen, remove the gladwrap, sprinkle the top with flour and bake for 30-35 minutes until the loaf is golden brown and sounds hollow when you tap the bottom of the loaf.
  6. Turn the loaf out onto a cooling rack and allow to cool before slicing and serving or before slicing off the top and turning it into a filled cob loaf.

Keywords: artisan bread, baking bread, cob loaf
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Thursday, December 12, 2019

Kerala Plum Cake Recipe | Plum Cake Recipe With Ingredients

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Christmas is around the corner and it is time to party. You can't think about celebrating Christmas without a delicious Plum cake. Loaded with the goodness of dried nuts and fruits, this perfectly baked plum cake tastes best when served with a hot cup of coffee or tea. 

Plum cake is basically a fruit cake, and the best part it that it has a long shelf life as compared to other cream based cakes. To makes it even more interesting, you can tweak it as per your palate preference. You can use chocolate or whipped cream icing to make it even more delectable. 

Made with readily available ingredients in your kitchen, this recipe uses eggs, but if you are a vegetarian, then you can replace eggs with baking soda and half a cup yogurt. 

Kerala Plum Cake
You can also serve this Christmas recipe with a scoop of vanilla and chocolate ice cream and some fresh fruits. You can also drizzle some condensed milk over this cake for a delicious taste

In India plum cake has been served around the time of the Christmas holiday season, and may have additional ingredients such as rum or brandy added.

Course: Dessert
Cuisine: Kerala, India
Prep Time: 15 min
Cook Time: 45 min
Calories: 542
Servings: 4


  • 250 gm refined flour
  • 150 gm brown sugar
  • 30 gm almonds
  • 30 gm walnuts
  • 1/4 cup milk
  • 150 gm Unsalted butter
  • 1 teaspoon powdered cinnamon
  • 100 gm prunes
  • 5 drop vanilla essence
  • 2 teaspoon baking powder
For The Main Dish
  • 3 eggs

How to make Plum Cake:

Step 1
Take a large bowl and sieve together the flour and the baking powder. Keep it aside. Now in another bowl mix together the brown sugar and butter, till the sugar dissolves completely. Take the help of an electric blender. Now break the eggs and add them one by one. Keep beating the mixture till it is light and frothy.
Step 2
Gradually add the flour to this egg-butter and sugar mixture spoon by spoon so that no lumps are formed. Keep stirring to attain a smooth mixture. Add the milk and the vanilla essence and mix well. Add cinnamon powder and blend well. Allow the batter to rest for 10 minutes.
Step 3
Meanwhile chop the nuts and the prunes finely. Mix in the batter. Beat well again. reserve some nuts that you can put on top of the cake. Now pre-heat the oven at 180 degrees for 15 minutes. Prepare a baking tray by lining it with butter paper. Grease it with oil or butter and dust some flour. Add the batter.
Step 4
Bake at 180 degrees for one hour or at 200 degrees Celsius for 45 minutes. The temperature mostly depends on the type of oven you have. Insert a skewer to check if the cake is ready. If it comes out clean, take out the cake and place it on a wire rack to cool.
Step 5
Carefully take the cake out from the baking tray. Slice it and serve with tea, coffee or with an assortment of snacks. This cake also goes well with vanilla ice-cream. You can also make a quick icing by beating together one cup icing sugar and one cup unsalted butter. Mix vigorously, till the mixture becomes creamy. Put it in the fridge for one hour. Now put it in the piping bag and use it to decorate the cake. If you want your icing to be colourful, you can divide this butter-sugar mixture in two parts and the add the two colours of your choice in both the parts. Put them in separate icing bags and use them to rave up your cake. You can also use gems and chocolate chips to decorate your cake.

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Wednesday, December 11, 2019

Shakshuka Recipe | Shakshouka Recipe With Ingredients

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Shakshouka also spelled shakshuka or chakchouka, is a dish of eggs poached in a sauce of tomatoes, chili peppers and garlic, and common spices. The dish has existed in Mediterranean and the Maghreb for centuries. Shakshuka is an Israeli and Middle Eastern meal.

The word is derived from the Arabic verb shakka, meaning -stick together, clump together.

Some variations of shakshouka can be made with lamb mince, toasted whole spices, yogurt and fresh herbs. Others may include salty cheeses such as feta. Spices can include ground coriander, caraway, paprika, cumin and cayenne pepper.

Shakshuka | Shakshouka
In Israel, shakshouka is made with eggs which are commonly poached but can also be scrambled like the Turkish menemen.

Cuisine: Mediterranean, Middle eastern
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 6


  • 1 medium onion, diced
  • 1 red bell pepper, seeded and diced
  • 4 garlic cloves, finely chopped
  • 2 tsp paprika
  • 1 tsp cumin
  • 1/4 tsp chili powder
  • 1 28-ounce can whole peeled tomatoes
  • 6 large eggs
  • salt and pepper, to taste
  • 1 small bunch fresh cilantro, chopped
  • 1 small bunch fresh parsley, chopped

How To Make Shakshuka (Shakshouka) Recipe:

  1. Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.
  2. Add garlic and spices and cook an additional minute.
  3. Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.
  4. Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.
  5. Garnish with chopped cilantro and parsley.


  • If you're not dairy-free, crumbled feta or goat cheese on top is delicious addition. Traditionally it's also served with pita, but I love to serve it with slices of avocado.
  • Many photos online show shakshuka cooked in a cast iron pan. Tomatoes are acidic and may erode the seasoning on your cast iron pan as well as dull the finish. You may also get a slight metallic flavor to the dish. So I recommend not taking any chances and cooking it in a stainless steel pan.

Nutrition Information:

Calories: 122.2kcal, Carbohydrates: 9.7g, Protein: 8g, Fat: 5.4g, Saturated Fat: 1.6g, Cholesterol: 186.5mg, Sodium: 348mg, Fiber: 1.9g, Sugar: 5.5g

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Ritz Cracker Chicken Recipe | Chicken on the Ritz Recipe With Ingredients

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This casserole is perfect for a busy night and packs lots of flavor. You couldn’t get any easier made with ingredients you’re bound to have on hand.

Creamy chicken and broccoli, topped with my favorite crackers of all time, Ritz crackers, then slowly drizzled with some melted butter and finally baked until the casserole gets all bubbly and the crackers form a crispy topping. Need I say more? You’ll not only be blown away with the simplicity here but also the drool worthy flavors we’re accomplishing in the kitchen today.

Chicken on the Ritz | Ritz Cracker Chicken
Ingredients In Chicken on the Ritz:
Soup – Just 1 entire can of cream of chicken soup is all we need.
Sour cream – This will give us creaminess, tang, and acidity. These flavors are important for ensuring our dish doesn’t get too one note.
Chicken – Cooked chicken, cooled and cut into cubes.
Broccoli – We want to chop up the florets into bite size pieces and use just those in our dish.
Topping – Crushed Ritz crackers and unsalted butter, so easy.

Cuisine: American
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Servings: 6


  • 10 3/4 oz cream of chicken soup (1 can)
  • 1 cup sour cream
  • 3 cups cooked chicken breasts cut into cubes or shredded, about 4 breasts
  • 2 cup broccoli florets
  • 4 oz Ritz crackers
  • 1/2 cup butter melted

How To Make Ritz Cracker Chicken Recipe:

  1. Preheat oven to 350 F degrees. Spray a 9x13 casserole dish with cooking spray and set aside.
  2. In a bowl whisk the cream of chicken soup and sour cream together.
  3. Add the chicken, broccoli florets and toss it together with the cream of chicken/sour cream mixture, making sure each pieces is coated fully.
  4. Add the chicken and broccoli to the casserole dish.
  5. Add the crackers to a food processor and pulse a few times until the crackers resemble breadcrumbs.
  6. Sprinkled the crumbled crackers over the casserole the chicken and broccoli and then drizzle with the melted butter.
  7. Bake for 40 minutes until the casserole starts to bubble and the crackers start to turn golden brown.


  • Greek yogurt can be used to replace the sour cream.
  • Rather than use cream of chicken soup, feel free to sub in cream of mushroom soup.
  • Cauliflower, green beans, peas, etc. can be used instead of broccoli.
  • Feel free to add cheese to this dish. Either mixed in with the chicken and broccoli, or on top with the crackers.
  • If you don't have a food processor you can put the crackers into a ziploc bag and crush them with a mallet, or even your hands.
  • Store in an airtight container for 3 – 4 days in the fridge. If freezing ensure that your dish is wrapped in both plastic wrap and aluminum foil to prevent freezer burn. Be sure that your dish has fully cooled before it is placed in either the freezer or fridge because otherwise it will not cool properly.
  • Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used

Nutrition Information:

Calories: 546kcal (27%)Carbohydrates: 19.1g (6%)Protein: 31.9g (64%)Fat: 37.7g (58%)Saturated Fat: 18.5g (116%)Trans Fat: 0.2gCholesterol: 145mg (48%)Sodium: 719mg (31%)Fiber: 1.3g (5%)Sugar: 2.4g (3%)

Keyword: broccoli, casserole, chicken

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Monday, December 9, 2019

Yule Log (Cake) Recipe With Ingredients

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Yule Log is a traditional dessert served near Christmas, made of sponge cake to resemble a miniature actual Yule log, it is a form of sweet roll.

The original Yule log recipe is traditionally made from a genoese, generally baked in a large, shallow Swiss roll pan, iced, rolled to form a cylinder, and iced again on the outside. The most common combination is basic yellow sponge cake and chocolate buttercream, though many variations that include chocolate cake, ganache that It is made from chocolate and cream and icings flavored with espresso or liqueurs exist.

Yule Log 
Yule logs are often served with one end cut off and set atop the cake, or protruding from its side to resemble a chopped off branch. A bark-like texture is often produced by dragging a fork through the icing, and powdered sugar sprinkled to resemble snow. Other cake decorations may include actual tree branches, fresh berries, and mushrooms made of meringue or marzipan.

Course: Dessert
Cuisine: French
Prep Time: 2 hr 30 min
Cook Time: 35 min
Total Time: 3 hr 5 min
Servings: 8 people


For the cake:
  • 9 egg yolks
  • ⅔ cup caster sugar
  • 5 egg whites
  • ⅔ cup flour , sifted
For the chocolate buttercream:
  • 1⅓ cup unsalted butter , softened
  • 4/5 cup caster sugar
  • 2 eggs
  • 2 egg yolks
  • 3½ oz. chocolate (50% cocoa or more, to taste)
  • ¼ cup water
For the syrup:
  • 2 cups water
  • 1 cup caster sugar
  • ⅓ cup liquor (rum or kirsch, and/or flavoring of choice)

How To Make Yule Log (Cake) :

  1. Preheat oven to 450 F.
  2. Separate egg yolks from white. In a bowl, whisk the yolks with 1/3 cup of caster sugar until they turn white and are firm.
  3. In a second bowl, whisk the egg whites with the remaining caster sugar until they are firm.
  4. Stir in sweetened yolks to white, lifting the preparation from the bottom of the bowl, very gently, in order not to break the whites. Stir in the flour very gradually, proceeding in the same way.
  5. Spread the batter in a rectangle baking sheet of about 12 x 16 inches covered with parchment paper. Bake for 5-6 minutes.
  6. Remove from oven and let cool. Turn the cake over on a second parchment paper and peel off the first paper from the cake.
Chocolate Buttercream
  1. Melt chocolate in double boiler and set aside at room temperature.
  2. Beat the whole eggs and yolks with electric mixer for 4 minutes.
  3. In a non-stick saucepan, bring the sugar and water to a boil and cook over low to medium heat until reaching a temperature of 244 F. Soak quickly the bottom of the pan in cold water to stop the cooking.
  4. While whisking egg yolks, slowly pour the syrup to drizzle over the eggs and whisk briskly for several minutes until it is tempered. The mixture should at least double in volume and whiten.
  5. With the processor at medium speed, gradually and gently fold the butter. It is very important for the butter to be soft and not melted.
  6. Finish by gently incorporating the melted chocolate.
  7. Separate chocolate buttercream in two portions of ⅓ and ⅔.
  1. Combine water and sugar in a saucepan. Boil. Stir until sugar is completely dissolved. Cook over low heat for 3 minutes, stirring constantly.
  2. Reserve the syrup in a glass container and allow to cool until reaching a temperature of about 60 F. When cool, add liquor and/or selected flavor extracts.
  1. Brush cake with syrup.
  2. Spread evenly ⅓ of the chocolate buttercream on the entire surface of the cake. Roll the log lengthwise. Wrap tightly in plastic wrap so that it keeps its shape. Place in the refrigerator for 3 hours.
  3. Take the rolled cake out of the refrigerator. Cut one of the ends of the log. It will be used to make a "knot" (as in a real log).
  4. Using a spatula, spread the remaining ⅔ of the chocolate butter cream, then place the knot on top. Then coat the perimeter of the "knot" with cream.
  5. Using a pastry comb or fork, make streaks to imitate the bark of the wood.


Optional: Add decorations as per you wish, including mushroom meringues or candies.

Keyword: butter, chocolate, egg, flour, rum, sugar
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Sunday, December 8, 2019

Nastar (Pineapple Cookies) Recipe With Ingredients

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Pineapple tart cookies are Chinese New Year must have cookies. Nastar are pineapple jam filled cookies.

Course: Dessert
Cuisine: Chinese
Ingredients: Fruits
Prep Time: 4 hours
Cook Time: 3 hours
Total Time: 7 hours
Serves: 100 cookies


Pineapple jam (make 700 gram)
  • 1 ripe pineapple, flesh only, about 1.5 kilogram
  • 1 cinnamon stick
  • 3 cloves (optional)
  • 200 gram brown sugar, or to taste
Cookie dough (make 1 kilogram)
  • 350 gram unsalted butter, room temperature
  • 100 gram sweet condensed milk
  • 2 egg yolks
  • 510 gram all purpose flour
Egg wash
  • 1 egg yolk
  • 1 teaspoon milk

How To Make Nastar (Pineapple Cookies):

Pineapple jam:
  1. In a food processor/blender, puree pineapple. Transfer pineapple puree into a heavy bottom pot along with cinnamon stick, cloves, and brown sugar.
  2. Turn on heat to medium and cook until boiling. Reduce heat to a simmer and continue cooking until the jam is really thick. Add more sugar if needed. Near the end, be sure to stir and scrap frequently to prevent burning.
  3. Transfer jam to a mixing bowl to cool. To speed up the cooling process, you can wrap the bowl with a saran wrap and chill in the fridge.
  4. Once the jam is cool to touch, line a baking tray with parchment paper, scoop a bit of jam (roughly 7 gram each) and make round ball, then place it on the prepared tray. Repeat until the jam is used up. If you prepare are going to prepare the cookie dough on the next day, you can cover the baking tray with a saran wrap and return the tray to the fridge.
Cookie dough:
  1. Beat together butter and condensed milk until light and fluffy. Add egg, one and a time, beat until well mixed. Slowly add all purpose flour in batches into the mixture, beat until the dough becomes smooth, but not sticky. I find it easier if I just use my hand to incorporate the last batch of flour into the dough.
  2. Scoop 10 gram of dough and make a round ball. Repeat until dough is used up.
  3. Prepare 2 baking sheets, each lined with a parchment paper.
  4. Flatten each dough, place the pineapple jam filling at the center, gather the edges of the dough and wrap the filling with the dough. Roll into a round ball, then place on prepared baking sheet. Repeat for the rest of dough and jam filling.
  5. Mix egg yolk and milk together to make the egg wash. Brush the top of cookies with egg wash.
  6. Preheat oven to 165 Celsius (325 Fahrenheit). Bake the cookies for 30-40 minutes until golden brown.
  7. Let the cookies cool completely before storing them in nice looking jars.
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Easy Bread Pakora Recipe With Ingredients | How to Make Bread Pakora at Home

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 A common street food, it is made from bread slices, gram flour, and spices among other ingredients. The snack is prepared by dipping triangular bread slices in spicy gram flour batter and frying them.

Bread Pakora is a traditional snack recipe which is typically prepared in Indian households for weekend breakfast and brunch. Cooked using bread slices, gram flour and mashed potato filling that has a lot of spices along with green chutney, this snack recipe is something which no one can resist eating in winter and monsoon season. It is also known as bread bhaji (or bajji).

Bread Pakora
It is a truly delicious breakfast recipe that is crispy from outside and soft from inside, this dish has a spicy and tangy taste that would give your taste buds an unforgettable experience. The best thing about this recipe is that you can prepare it in just few minutes using some easily available ingredients.

Course: Snack
Cuisine: Indian
Prep Time:10 Min
Cook Time: 20 Min
Total Time: 30 Min
Servings: 4


For Stuffing:
  • 3 potato / aloo, boiled & mashed
  • 1 green chilli, finely chopped
  • 1 inch ginger, finely chopped
  • ¼ tsp kashmiri red chilli powder / lal mirch powder
  • ½ tsp aamchur / dry mango powder
  • 2 tbsp coriander, finely chopped
  • ½ tsp chaat masala
  • ¼ tsp salt
For Besan Batter:
  • 1 cup besan / gram flour
  • 2 tbsp rice flour
  • ¼ tsp kashmiri red chilli powder / lal mirch powder
  • ½ tsp salt
  • pinch of soda
  • ½ cup water or as required
Other Ingredients:
  • 4 slices bread, white / brown
  • 4 tsp green chutney
  • oil for deep frying

How To Make Bread Pakora at Home:

  1. In a large mixing bowl take 3 boiled potato.
  2. Also add 1 green chilli, 1-inch ginger, 2 tbsp coriander,¼ tsp chilli powder, ½ tsp aamchur and ½ tsp chaat masala.
  3. Combine all the ingredients well and aloo stuffing is ready.
  4. Spread 1 tsp of green chutney over bread slice and cut half.
  5. Spread a tbsp of prepared aloo stuffing over half slice of bread.
  6. Cover with another half slice and dip into besan batter covering both sides.
  7. Deep fry immediately into hot oil.
  8. Splash oil over bread pakora and fry on medium flame flipping occasionally.
  9. Fry till the pakora turns golden and crisp.
  10. Serve bread pakora with green chutney or tomato sauce.


  • Spreading green chutney is optional, however, enhances the flavour.
  • also, fry in hot oil, else batter will separate from bread.
  • The consistency of the batter is also very important to make good bread pakora. It should neither be too thick or too thin.
  • Fry the bread pakora on medium heat.
  • You can cut the bread slices into squares a well.
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