Too much pumpkin???Already??
Never!!
Think of the fibre and the beta carotene and the fact that it is almost 90% water.....I can go on and on about the much maligned Pumpkin.
The much maligned pumpkin is actually comfort food for many,warm and satisfying and filling.The knowledge that you have fed yourself something yummy which is actually so good for you is also amazing.
Personally,my favourite comfort food is Dal Ambal.Dal as in Chana dal tempered with aniseed or saunf and Pumpkin cooked with tamarind and sugar or jaggery,served with plain boiled rice.
Yum,Absolutely heavenly.
A google search for the Dal Ambal let me to reveal some bits of history....the fact that is representative of Dogri Cuisine.Hitherto relatively unknown,but now I will try my best to bring out the hidden gems of the rich culture that is ours.
The most Interesting thing that hubby dear and I learnt was that all Dogras are descendants of the IKSHWAKU clan or the descendents of the SURYAVANSHI Rajputs of the House of LORD RAMA .WOW!Could it get any better?
Alright ,now back to the pumpkin bread...though it feels really good to have the holy BLUE blood running through my veins.
That's the Pumpkin Bread...in all its full LOW FAT glory.A full loaf cake with only 30 mils of oil or butter.
Cake or Bread ,you decide.Nice and warm and filling as it is ,or lightly toasted with butter if you are missing the fat content.
For the
Pumpkin Pie Spice Bread...
you need
190 gms flour
240 gms pumpkin puree(for those of you who missed it....Pumpkin mash was used in http://baketitude.blogspot.com/search/label/navratri%20special,I froze batches to thaw and use at my convenience.)
200 gms sugar
1 egg
120 mils butter milk(I used sour Yogurt)
30 mils Butter or oil(Butter seemed a little difficult to blend in so I used oil)
1 tsp baking soda
1/2 tsp salt
1 tsp Pumpkin pie spice(if you don't have any,make some from http://baketitude.blogspot.com/2011/10/pumpkin-pie-spice-mix.html)
First thing first,let the pumpkin thaw and then blend to get a smooth puree,you may need to add a few teaspoons of water to get a velvety puree.Then switch on your oven at 180 C or 350 F to pre -heat.
Bring the puree out into a bowl and then in the same jar or the mixer blend the oil,egg and the buttermilk and pour into the pumpkin puree.
These are sthe three liquids about to be buzzed.
Add the sugar to the liquid mix.Mix in the flour and the baking soda and the pumpkin pie spice.
Just fold in all the flour and put into a greased and lined loaf tin.
Smooth the top and pop it into the oven.
This bread/cake will take at least 65-75 minutes.If you place your bread too close to the top of your oven the crust will form well but the insides will be gooey,moist and undercooked.So Place the tin on the bottom shelf of your oven.
Leave the bread/cake in the tin 20-30 minutes and then remove and have for breakfast or just a simple snack.Revel in the fact that this snack is full of goodness and is LOW FAT.
Enjoy this with your children,or just with a dab of butter...I'm sure there are no Hansel's or Gretel's around.
Whats the point of having kids if you cant have any fun at their expense???Food for thought??
So what are you baking today???
Personally,my favourite comfort food is Dal Ambal.Dal as in Chana dal tempered with aniseed or saunf and Pumpkin cooked with tamarind and sugar or jaggery,served with plain boiled rice.
Yum,Absolutely heavenly.
A google search for the Dal Ambal let me to reveal some bits of history....the fact that is representative of Dogri Cuisine.Hitherto relatively unknown,but now I will try my best to bring out the hidden gems of the rich culture that is ours.
The most Interesting thing that hubby dear and I learnt was that all Dogras are descendants of the IKSHWAKU clan or the descendents of the SURYAVANSHI Rajputs of the House of LORD RAMA .WOW!Could it get any better?
Alright ,now back to the pumpkin bread...though it feels really good to have the holy BLUE blood running through my veins.
That's the Pumpkin Bread...in all its full LOW FAT glory.A full loaf cake with only 30 mils of oil or butter.
Cake or Bread ,you decide.Nice and warm and filling as it is ,or lightly toasted with butter if you are missing the fat content.
For the
Pumpkin Pie Spice Bread...
you need
190 gms flour
240 gms pumpkin puree(for those of you who missed it....Pumpkin mash was used in http://baketitude.blogspot.com/search/label/navratri%20special,I froze batches to thaw and use at my convenience.)
200 gms sugar
1 egg
120 mils butter milk(I used sour Yogurt)
30 mils Butter or oil(Butter seemed a little difficult to blend in so I used oil)
1 tsp baking soda
1/2 tsp salt
1 tsp Pumpkin pie spice(if you don't have any,make some from http://baketitude.blogspot.com/2011/10/pumpkin-pie-spice-mix.html)
First thing first,let the pumpkin thaw and then blend to get a smooth puree,you may need to add a few teaspoons of water to get a velvety puree.Then switch on your oven at 180 C or 350 F to pre -heat.
Bring the puree out into a bowl and then in the same jar or the mixer blend the oil,egg and the buttermilk and pour into the pumpkin puree.
Add the sugar to the liquid mix.Mix in the flour and the baking soda and the pumpkin pie spice.
Smooth the top and pop it into the oven.
This bread/cake will take at least 65-75 minutes.If you place your bread too close to the top of your oven the crust will form well but the insides will be gooey,moist and undercooked.So Place the tin on the bottom shelf of your oven.
Leave the bread/cake in the tin 20-30 minutes and then remove and have for breakfast or just a simple snack.Revel in the fact that this snack is full of goodness and is LOW FAT.
Enjoy this with your children,or just with a dab of butter...I'm sure there are no Hansel's or Gretel's around.
Whats the point of having kids if you cant have any fun at their expense???Food for thought??
So what are you baking today???
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