Baby pear and banana Bundt Cake and Sweet and Sour Pumpkin

diwali

Festival lights on the street were still on but the sparkle, the glow has subsided. Under the bright sunlight, every other light look dull and lifeless. Diwali was over, and after all the noise and hustle-bustle everything seemed calm and peaceful. Burnt firecrackers were littered all over the street; giving evidence that we educated people didn’t care much about the mother earth or even for ourselves when it comes to having fun. House helpers, who have taken off, were walking through the street in groups, ringing doorbells and asking for Diwali from door- to- door. Sitting there, I thought to myself how similar or different(depends on your perspective) our each year or each day is. sweet and sour pumpkinBaby pears and banana bundt cake

Recipe adapted Mini Cakes by Joanno Farrow
Ingredients
• Banana – 1 small
• Honey – 2 tbsp
• Milk – ½ cup
• Soft butter – 60 gm
• Castor sugar – 70 gm
• Egg – 2 small
• Self raising flour – 100gm
• Vanilla essence – 2 tsp
• Baby pears, peeled and chopped finally – 3
• Cocoa concoction– 1 tbsp cocoa powder + 1 tbsp water
Method
Preheat the oven at 180 degree C. Grease and dust a 7” Bundt pan. In a small bowl mash the banana to a puree with a fork. Stir in the honey and milk. Put the butter and sugar in a separate bowl and beat together with an electric mixer until light and fluffy. Gradually beat in the egg and banana mixture. In another bowl sift all the dry ingredients. Now add the dry ingredients into the wet. Finally fold in the chopped pears. Divide the batter into two bowls, in one bowl add the cocoa concoction. To give it a marble effect spoon one mixture into the tin then another (you can spoon the way you like and finally give it a swirl by running a knife around). Bake in the preheated oven for 20 to 25 minutes or until firm to the touch. Leave in the tin for 5 minutes then transfer to a wire rack to cool.baby pears
Sweet and sour pumpkin
Ingredients
• Red pumpkin, peeled and chopped in 2 inches cubes – 500gm
• Oil – 2 tbsp
• Powdered asafoetida – 1 tsp
• Fenugreek seeds – 1 tsp
• Turmeric powder – ½ tsp
• Red chili powder – 1 tsp
• Coriander powder – 1 ½ tbsp
• Whole green chillies – 4 (optional)
• Sugar – 1/3 cup – 1 tbsp
• Dried mango powder – 1 tsp
• Fresh coriander to garnish

Salt to taste

Method
Peel, deseed and chop the pumpkin into 2 to 3 cm cubes. Keep aside. Heat the oil in a cooker add the fenugreek, when the seeds crackle add the asafetida. Add chopped pumpkin, other spices and salt. Mix well. Now close the cooker and give it two whistles. Once done add sugar, mango powder and coriander. Mix well. Serve hot garnished with coriander.

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