Ingredients:

For the sponge cake:

• 4 large eggs, at room temperature
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• Powdered sugar (for dusting)

For the filling:

• 1 cup fruit jelly or jam (such as strawberry or raspberry)
• Whipped cream or buttercream (optional)
• Fresh fruits (optional, for garnish)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper.
2. In a large mixing bowl, beat the eggs and granulated sugar together using an electric mixer on high speed until pale, thick, and tripled in volume. This will take about 5-7 minutes.
3. Add the vanilla extract to the egg mixture and beat for an additional minute.
4. In a separate bowl, whisk together the flour, baking powder, and salt. Sift the dry ingredients into the egg mixture in three additions, gently folding after each addition until just combined. Be careful not to overmix and deflate the batter.
5. Pour the batter into the prepared jelly roll pan, spreading it evenly with a spatula to the corners.
6. Bake the sponge cake in the preheated oven for 10-12 minutes, or until the top is golden and springs back when lightly pressed.
7. While the cake is still warm, dust a clean kitchen towel with powdered sugar. Carefully invert the cake onto the towel and peel off the parchment paper.
8. Starting from one of the shorter ends, roll the cake and the towel together tightly into a spiral. Let the rolled cake cool completely on a wire rack.
9. Once the cake has cooled, carefully unroll it and remove the towel.
10. Spread the fruit jelly or jam evenly over the surface of the cake. If desired, you can also spread a layer of whipped cream or buttercream on top of the jelly.
11. Gently roll the cake back up, starting from the same end as before. Place the rolled cake on a serving platter with the seam side down.
12. If desired, garnish the top of the jelly roll with fresh fruits.
13. Refrigerate the jelly roll for at least an hour before serving to allow it to set.
14. Slice the jelly roll into individual portions and serve. Enjoy!

Note: You can customize the filling by using different types of fruit jelly or jam, adding whipped cream or buttercream, or incorporating fresh fruits. Feel free to get creative and experiment with flavors and variations!

The post Classic Sponge Cake Jelly Roll Recipe appeared first on Recipe Ideas 101.

Ingredients:

• 4 large egg whites, at room temperature
• 1 cup granulated sugar
• 1 teaspoon cornstarch
• 1 teaspoon white vinegar
• 1/2 teaspoon vanilla extract
• 1 1/2 cups heavy cream
• Assorted fresh fruits (such as berries, kiwi, passion fruit, or sliced peaches) for topping
• Mint leaves or grated chocolate for garnish (optional)

Instructions:

1. Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
2. In a clean mixing bowl, beat the egg whites on medium-high speed until soft peaks form. Gradually add the sugar, a tablespoon at a time, while continuing to beat. Beat until stiff, glossy peaks form.
3. In a small bowl, whisk together the cornstarch and vinegar until the cornstarch dissolves. Gently fold this mixture and the vanilla extract into the beaten egg whites.
4. Spoon the meringue onto the prepared baking sheet, forming a circle or individual nests to hold the fruit. Use the back of a spoon to create an indentation in the center of each nest.
5. Bake the meringue in the preheated oven for about 1 hour and 15 minutes, or until the outside is crisp and dry. Turn off the oven and leave the meringue in the oven for an additional 30 minutes to cool gradually.
6. Once the meringue has cooled completely, carefully transfer it to a serving plate.
7. In a separate bowl, whip the heavy cream until it reaches stiff peaks. Spoon the whipped cream onto the center of the meringue, spreading it out slightly.
8. Top the whipped cream with your choice of fresh fruits, arranging them attractively on top. You can also add a few mint leaves or grated chocolate for added garnish.
9. Serve the Pavlova immediately and enjoy!

Note: The meringue shell of the Pavlova can be made in advance and stored in an airtight container for a day or two. However, it’s best to assemble the Pavlova just before serving to prevent the meringue from becoming too soft.

The post Pavlova Recipe appeared first on Recipe Ideas 101.

Ingredients:

• 8 cups chicken or vegetable broth
• 2 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 2 tablespoons Shaoxing wine (optional)
• 2 cloves garlic, minced
• 1-inch piece of ginger, sliced
• 1 tablespoon vegetable oil
• Assortment of thinly sliced meats (beef, pork, lamb, chicken) or seafood (shrimp, fish balls, squid)
• Assortment of thinly sliced vegetables (Napa cabbage, spinach, mushrooms, carrots, bean sprouts)
• Assortment of dumplings, noodles, or tofu (optional)
• Dipping sauces: soy sauce, sesame oil, chili oil, chopped green onions, cilantro, minced garlic

Instructions:

1. In a large pot or electric hot pot, combine the chicken or vegetable broth, soy sauce, oyster sauce, Shaoxing wine (if using), minced garlic, and ginger slices. Bring the broth to a simmer over medium heat. You can also add additional seasonings such as star anise, cinnamon, or Sichuan peppercorns for extra flavor if desired.
2. While the broth is simmering, prepare the thinly sliced meats, seafood, and vegetables. Arrange them on a platter for easy access.
3. Heat the vegetable oil in a small skillet or saucepan over medium heat. Add minced garlic and sauté until fragrant.
4. Transfer the hot oil and garlic to a small bowl and set aside. This will be used as a dipping sauce.
5. Place the platter of ingredients and the bowls of dipping sauce on the table along with serving utensils and chopsticks.
6. Once the broth is simmering, each diner can select their preferred ingredients and cook them in the broth. Cooking times will vary depending on the ingredients, but thinly sliced meats and seafood usually take just a few seconds to cook, while vegetables and dumplings may take a few minutes.
7. Use chopsticks or a slotted spoon to retrieve the cooked ingredients from the broth and transfer them to individual bowls or plates.
8. Dip the cooked ingredients into the prepared dipping sauces before eating.
9. Repeat the process, adding more ingredients to the broth as desired and enjoying the meal together.
10. Remember to adjust the heat of the hot pot as needed to maintain a gentle simmer throughout the meal.

Chinese hot pot is not only a delicious meal but also a social and interactive dining experience. It brings people together around the table, allowing everyone to cook their own food and enjoy a variety of flavors. It’s a fun and engaging way to share a meal with family and friends.

Hot pot is a customizable and interactive dining experience, so feel free to experiment with different ingredients and flavours according to your preferences. Enjoy your Chinese Hot Pot feast!

The post Chinese Hot Pot appeared first on Recipe Ideas 101.

Ingredients:

• 8 ounces chow mein noodles
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 small onion, thinly sliced
• 1 medium carrot, julienned
• 1 bell pepper, thinly sliced
• 1 cup cabbage, shredded
• 1 cup bean sprouts
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional)
• 1 teaspoon sesame oil
• Salt and pepper to taste
• Green onions, chopped for garnish (optional)

Instructions:

1. Cook the chow mein noodles according to the package instructions. Drain and set aside.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat.
3. Add the minced garlic and sliced onion to the skillet and stir-fry for 2-3 minutes until the onion becomes translucent.
4. Add the julienned carrot, sliced bell pepper, and shredded cabbage to the skillet. Stir-fry for another 3-4 minutes until the vegetables start to soften.
5. Add the bean sprouts to the skillet and stir-fry for an additional 1-2 minutes.
6. In a small bowl, mix together the soy sauce, oyster sauce (if using), sesame oil, salt, and pepper. Pour the sauce over the vegetables in the skillet and stir to coat evenly.
7. Add the cooked chow mein noodles to the skillet and toss everything together until the noodles and vegetables are well combined and heated through.
8. Taste and adjust the seasoning if needed.
9. Remove from heat and garnish with chopped green onions, if desired.
10. Serve hot and enjoy your vegetable chow mein!

Feel free to customize this recipe by adding other vegetables or protein of your choice, such as mushrooms, snow peas, or tofu.

Overall, chow mein is a versatile and delicious dish that is enjoyed in Chinese cuisine and has become popular in many other parts of the world as well. Enjoy your meal!

The post Chow mein – Stir Fried Noodles appeared first on Recipe Ideas 101.

Ingredients:

• 200 grams of noodles (you can use egg noodles, rice noodles, or any noodles of your choice)
• 2 tablespoons of oil
• 1 onion, thinly sliced
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 carrot, julienned
• 1 bell pepper, thinly sliced
• 1 cup of cabbage, thinly sliced
• 1 cup of spinach, chopped
• 4 cups of vegetable broth or water
• 1 teaspoon of soy sauce
• 1 teaspoon of vinegar
• 1/2 teaspoon of ground turmeric
• Salt and pepper to taste
• Fresh cilantro or spring onions for garnish (optional)

Instructions:

1. Cook the noodles according to the package instructions. Drain and set aside.
2. In a large pot or deep pan, heat the oil over medium heat.
3. Add the sliced onion, minced garlic, and grated ginger. Sauté for a few minutes until the onions become translucent and fragrant.
4. Add the julienned carrot, sliced bell pepper, cabbage, and chopped spinach to the pot. Stir-fry the vegetables for about 3-4 minutes until they start to soften.
5. Pour in the vegetable broth or water, and add the soy sauce, vinegar, ground turmeric, salt, and pepper. Stir well to combine.
6. Bring the soup to a boil, then reduce the heat and let it simmer for about 10-15 minutes, or until the vegetables are cooked to your desired tenderness.
7. Add the cooked noodles to the soup and stir gently to combine. Cook for an additional 2-3 minutes to heat up the noodles.
8. Taste the soup and adjust the seasoning if needed by adding more salt, pepper, soy sauce, or vinegar.
9. Once the soup is ready, remove it from the heat.
10. Ladle the thukpa into serving bowls and garnish with fresh cilantro or spring onions, if desired.
11. Serve the hot and comforting vegetable thukpa as a delicious and nourishing meal.

Note: Feel free to customize your thukpa by adding cooked chicken, beef, or shrimp for a non-vegetarian version. You can also adjust the vegetable selection based on your preference and availability.

Enjoy your warm bowl of thukpa, perfect for chilly days or whenever you crave a comforting and flavorful soup!

The post Thukpa – Tibetian Noodle Soup appeared first on Recipe Ideas 101.

Ingredients:

• 1 package (16 ounces) of phyllo dough
• 1 ½ cups of unsalted butter, melted
• 2 cups of finely chopped nuts (such as walnuts, pistachios, or a combination)
• 1 teaspoon of ground cinnamon
• 1 cup of granulated sugar
• 1 cup of water
• 1/2 cup of honey
• 1 teaspoon of lemon juice
• Optional: additional chopped nuts for garnish

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray.
2. In a bowl, mix together the chopped nuts and ground cinnamon. Set aside.
3. Unroll the phyllo dough and place it on a clean surface. Cover it with a damp cloth or plastic wrap to prevent it from drying out.
4. Take one sheet of phyllo dough and brush it with melted butter. Place it into the baking dish, allowing the excess dough to hang over the edges. Repeat this step with about 6-8 sheets of phyllo, brushing each layer with butter.
5. Sprinkle a generous amount of the nut mixture (about 1/4 to 1/3 cup) evenly over the phyllo dough in the baking dish.
6. Add another layer of phyllo dough on top of the nut mixture and brush it with butter. Repeat this layering process (phyllo, butter, nuts) until you’ve used up all the nut mixture. Make sure to reserve a few sheets of phyllo for the top layers.
7. For the final layers, use the reserved sheets of phyllo dough. Brush each sheet with melted butter as you layer them on top.
8. Using a sharp knife, carefully cut the baklava into diamond or square shapes. Make sure to cut all the way through the layers.
9. Place the baklava in the preheated oven and bake for about 45-50 minutes or until golden brown and crispy.
10. While the baklava is baking, prepare the syrup. In a saucepan, combine the granulated sugar, water, honey, and lemon juice. Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes until the syrup slightly thickens.
11. Once the baklava is out of the oven, immediately pour the hot syrup evenly over the cut lines. Allow the baklava to cool completely and soak up the syrup, usually for a few hours or overnight.
12. If desired, garnish the baklava with additional chopped nuts.

Baklava is best stored at room temperature in an airtight container. Enjoy this delightful sweet treat with a cup of tea or coffee!

The post Baklava Recipe – Turkish Sweet appeared first on Recipe Ideas 101.

Ingredients:

• 3 cups granulated sugar
• 1 cup water
• 1 cup cornstarch
• 1 tablespoon lemon juice
• 2 teaspoons rosewater (adjust to taste)
• Food coloring (optional)
• Confectioners’ sugar, for dusting
• Chopped pistachios or other nuts (optional)

Instructions:

1. In a large saucepan, combine the granulated sugar and water. Stir over medium heat until the sugar dissolves.
2. Bring the mixture to a boil, then reduce the heat to low and simmer for about 20 minutes, stirring occasionally.
3. In a separate bowl, mix the cornstarch with 1/2 cup of water until it forms a smooth paste.
4. Gradually pour the cornstarch mixture into the simmering sugar syrup while stirring continuously.
5. Add the lemon juice to the mixture and continue stirring over low heat for about 10-15 minutes until the mixture thickens and turns translucent.
6. Stir in the rosewater and add a few drops of food coloring if desired. Mix well to incorporate the flavor and color evenly.
7. Prepare a square or rectangular baking dish by greasing it lightly with oil or lining it with parchment paper.
8. Pour the mixture into the prepared dish, spreading it evenly. If desired, sprinkle chopped pistachios or other nuts over the top.
9. Set the dish aside at room temperature to cool and set for several hours or overnight.
10. Once the Turkish Delight has set, remove it from the dish and place it on a cutting board dusted with confectioners’ sugar.
11. Cut the Turkish Delight into small squares or rectangles using a sharp knife. Dust each piece with additional confectioners’ sugar to prevent sticking.
12. Store the Turkish Delight in an airtight container, separating the layers with wax paper or parchment paper to prevent sticking.

Turkish Delight is a delightful treat enjoyed by many. You can experiment with different flavours such as orange or lemon instead of rosewater, and add variations like pistachios or other nuts for added texture and flavour.

The post Turkish Delight – Lokum Recipe appeared first on Recipe Ideas 101.

To make a mango lassi, you will need the following ingredients:

• Ripe mangoes (2 medium-sized mangoes)
• Plain yogurt (1 cup)
• Milk (1/2 cup)
• Sugar or honey (according to taste)
• Cardamom powder (1/4 teaspoon, optional)
• Ice cubes (optional)

Here’s a step-by-step guide to making mango lassi:

1. Peel the mangoes and remove the flesh from the pit. Cut the mango into small pieces.
2. In a blender, add the mango pieces, yogurt, milk, sugar or honey, and cardamom powder (if desired).
3. Blend the ingredients until you achieve a smooth and creamy consistency. If you prefer a thicker lassi, you can add a few ice cubes before blending.
4. Taste the lassi and adjust the sweetness according to your preference by adding more sugar or honey if needed.
5. Once blended, pour the lassi into glasses.
6. You can garnish the lassi with a sprinkle of cardamom powder or a few mango pieces for an extra touch.
7. Serve the mango lassi chilled and enjoy!

Mango lassi is a delightful drink that is perfect for hot summer days or as a refreshing treat anytime. It combines the natural sweetness of mangoes with the tanginess of yogurt, creating a harmonious and flavourful beverage.

The post Mango Lassi Recipe appeared first on Recipe Ideas 101.

Bara is commonly served with a variety of toppings and accompaniments, including chopped onions, green chilies, cilantro, yogurt, and achaar (pickle). It is often enjoyed as a standalone snack or can be served as part of a larger Newari meal, accompanied by other traditional dishes like samay baji, chhoila, and chatamari.

Newari Bara is known for its rich flavor, unique texture, and aromatic spices. It is a beloved dish among the Newar community and has gained popularity beyond Nepal’s borders as well.

Here’s a recipe for Newari Bara, a traditional dish from the Newari community of Nepal:

Ingredients:

• 2 cups black lentils (urad dal)
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin powder
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• Salt to taste
• Oil for frying
• Chopped onions, green chilies, and cilantro for garnish

Instructions:

1. Wash the black lentils (urad dal) thoroughly and soak them in water for about 4-5 hours or overnight. This will help in softening the lentils and reducing the cooking time.
2. After soaking, drain the water from the lentils and grind them into a smooth paste using a blender or food processor. Add a little water if needed, but make sure not to make the batter too runny.
3. Transfer the lentil batter to a mixing bowl and add ginger-garlic paste, cumin powder, turmeric powder, red chili powder, and salt. Mix everything well to combine the spices evenly with the lentil batter.
4. Heat oil in a frying pan or skillet over medium heat. Make sure there is enough oil to deep fry the baras.
5. Take a ladleful of the lentil batter and pour it onto the hot oil, spreading it gently with the back of the ladle to form a round shape. You can make it as big or small as you like, but traditionally, baras are about 4-5 inches in diameter.
6. Fry the bara on medium heat until it turns golden brown and crispy on both sides. Make sure to flip it carefully to avoid any splattering of oil.
7. Once fried, remove the bara from the oil and place it on a paper towel to drain excess oil.
8. Repeat the process with the remaining lentil batter, frying each bara until you’ve used up all the batter.
9. Serve the baras hot, garnished with chopped onions, green chilies, and cilantro. You can also enjoy them with a side of yogurt or achaar (pickle) if you prefer.

Newari baras are usually served as a snack or appetizer, and they are deliciously crispy on the outside and soft on the inside. Enjoy!

The post Newari Bara Recipe appeared first on Recipe Ideas 101.

Ingredients:

• 1 cup milk powder
• 1/4 cup all-purpose flour (maida)
• 1/4 teaspoon baking powder
• 2 tablespoons ghee (clarified butter)
• 2-3 tablespoons milk (approximately)
• Oil or ghee for deep frying
• For the Sugar Syrup:
• 1.5 cups sugar
• 1 cup water
• 4-5 green cardamom pods, crushed
• A few strands of saffron (optional)
• 1 teaspoon rose water (optional)

Instructions:

1. In a mixing bowl, combine the milk powder, all-purpose flour, and baking powder. Mix them well.
2. Add the ghee to the dry ingredients and mix it in using your fingertips until the mixture resembles bread crumbs.
3. Slowly add milk, a tablespoon at a time, and knead gently to form a smooth and soft dough. You may not need the entire 2-3 tablespoons of milk, so add it gradually until the dough comes together. The dough should be slightly sticky but manageable.
4. Divide the dough into small portions and roll them between your palms to make smooth, crack-free balls. Make sure there are no cracks in the balls, as they can break during frying.
5. Heat oil or ghee in a deep pan or skillet over medium heat. The oil should be hot but not smoking.
6. Carefully drop the prepared gulab jamun balls into the hot oil or ghee, a few at a time, and fry them on medium-low heat. Stir gently to ensure even browning.
7. Fry the gulab jamuns until they turn golden brown, which usually takes about 6-8 minutes. Remember to fry them on medium-low heat to ensure they cook evenly from the inside.
8. Once the gulab jamuns are cooked, remove them from the oil using a slotted spoon and drain them on a paper towel to remove excess oil.
9. In the meantime, prepare the sugar syrup. In a separate saucepan, combine sugar and water and bring it to a boil. Add crushed cardamom pods and saffron strands for flavor and aroma. Let it simmer for about 5-6 minutes until the syrup slightly thickens. Stir occasionally.
10. Remove the sugar syrup from heat and add rose water, if desired, for a fragrant touch.
11. Add the fried gulab jamuns to the warm sugar syrup and let them soak for at least 30 minutes. You can leave them longer for a more syrupy texture.
12. Once soaked, Gulab Jamuns are ready to serve. They can be enjoyed warm or at room temperature.

Gulab Jamuns taste best when served hot with a scoop of vanilla ice cream or enjoyed on their own. Enjoy your delicious homemade Gulab Jamuns!

The post Gulab Jamun Recipe appeared first on Recipe Ideas 101.