The Pumpkin Spellbook: Stirring Up Comfort Foods

• 1 cup maida
• ½ tsp baking soda
• 1 pinch baking powder
• ½ tsp cloves powder
• ½ tsp nutmeg powder
• ½ tsp cinnamon powder
• ⅔ cup soft butter
• 1 egg
• 2 cups chopped raw pumpkin

1. Boil the pumpkin pieces till soft, cool, and blend into a puree.
2. Preheat oven to 300 °C. Sift maida, baking soda, baking powder, and spices together.
3. In another bowl, cream butter and sugar, whisk in the egg, then add the pumpkin puree. Fold in the dry ingredients gently.
4. Pour into a greased loaf tin and bake for 1 hour. Cool completely, slice, and serve with a cup of cocoa.

• 2 cups full-fat milk
• 2 tbsp pumpkin puree
• 2–3 tsp sugar
• ½ tsp cinnamon powder
• 1 pinch nutmeg powder
• ½ tsp vanilla essence
• ½ cup strong boiled coffee
• Whipping cream (optional)

1. Heat milk gently in a saucepan. Add pumpkin puree and sugar; stir till warm.
2. Remove from heat, whisk in cinnamon, nutmeg, vanilla, and coffee.
3. Pour into mugs, top with whipped cream, and a sprinkle of cinnamon.

  For the Filling:

• 2 eggs
• ¼ cup sugar
• 1 pinch salt
• 2 tsp cinnamon powder
• 1 tsp nutmeg powder
• 1 tsp dry ginger powder
• ½ tsp cloves powder
• 2 cups pumpkin puree
• 1 can condensed milk
• 2 tsp butter
• 1 cup pecans
• Whipped cream

For the Crust:

• 2 cups maida
• 1 pinch salt
• 3 tsp sugar
• 1 cup cold butter
• Water (optional)

1. Make the crust by blending maida, salt, sugar, and cold butter until crumbly. Add a few drops of water and knead lightly. Roll, cover, and refrigerate.
2. Preheat oven to 300 °C.
3. For the filling, whisk eggs, sugar, salt, and spices. Add pumpkin puree, condensed milk, and butter; mix well.
4. Pour the filling into the crust and bake for 20 minutes (or till the centre is firm but slightly wobbly).
5. Cool fully, top with pecans and whipped cream.

• 2 chicken breasts
• 1 tsp chilli powder
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt to taste
• 2 tsp lemon juice
• 2 tsp cooking oil

  For the Pumpkin Gravy:

• 2 cups chopped pumpkin
• ½ cup onions, diced
• ½ cup fresh cream
• 1 tsp pepper powder
• Salt to taste
• 1 tsp olive oil
• 1 cup mixed vegetables (peas, carrots, broccoli, bell peppers)

1. Marinate chicken with lemon juice, chilli, garlic, onion powder, and salt. Rest 30 minutes.
2. Grill till golden.
3. For gravy, sauté onions in olive oil, add pumpkin and salt, cook till mushy, cool and blend.
4. Reheat, add pepper and cream, stir till thick.
5. Serve grilled chicken topped with gravy and sautéed vegetables.