A Pumpkin Bread and Mango Jam Breakfast

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:

  1. Preheat oven to 180º C. Steam diced pumpkin, let cool; blend to make one cup puree.
  2. In a bowl combine pumpkin puree, sugar, eggs, oil and water.
  3. 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.
  4. 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:

  1. In a heavy based saucepan, pour mango pulp, sugar and water; bring it to boil, reduce flame and let it cook for 10 minutes.
  2. Add nigella seeds and cook it further for 10-12 minutes, until mango is cooked and jam slightly thickens.
  3. 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.

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