Breakfast, an important meal. Imagine it to be dleicious also! with pumpkin bread and mango jam! Just yum! Whip up a healthy breakfast with Simran Dhanju’s recipes for a flavourful bread and a homemade jam
Five Spice Pumpkin Bread
Ingredients:
- 2 cups red pumpkin, skinned, deseeded and diced
- 1 ¾ cup plain flour
- 1 cup caster sugar
- 1 tsp five spice powder
- ½ tsp nutmeg powder, freshly grated
- ¾ tsp salt
- 1tsp baking soda
- ½ tsp baking powder
- 2 eggs
- ½ cup sunflower oil
- ½ cup water
- ½ cup sunflower seeds, lightly toasted
Method:
- Preheat oven to 180º C. Steam diced pumpkin, let cool; blend to make one cup puree.
- In a bowl combine pumpkin puree, sugar, eggs, oil and water.
- In another bowl sift, flour, salt, spice powder, nutmeg, baking soda and baking powder; pour pumpkin egg mixture, combine well to make smooth batter. Add sunflower seeds and mix.
- Grease 9”/5” loaf tin, sprinkle little flour to coat well on sides, dust-off excess flour. Pour prepared cake batter in tin and bake for 50-55 minutes. Serve with homemade jam.
Mango Jam with Nigella Seeds
Ingredients:
- 1 cup raw mango pulp (slightly ripened mangoes)
- 1 cup caster sugar
- ¼ cup water
- ½ tsp nigella seeds
Method:
- In a heavy based saucepan, pour mango pulp, sugar and water; bring it to boil, reduce flame and let it cook for 10 minutes.
- Add nigella seeds and cook it further for 10-12 minutes, until mango is cooked and jam slightly thickens.
- Pour hot jam in a sterilised glass jar and preserve for months in refrigerator.
Simran is a celebrated chef and a winner of multi cooking competitions; she creates visual delights artfully by
merging traditional flavours.
