Food Recipes


Pumpkin Cake Calories & Nutrition Values

Pumpkin Cake Calories & Nutrition Values

Pumpkin Cake contains very high amounts of vitamin A. Using fresh ingredients to prepare this recipe can make a big difference. Freshly made pumpkin puree can bring tons of benefits to this delicious cake. Pumpkin is known for its minerals. Pecans are good source of antioxidants. They're rich in vitamin E and vitamin B. They're also high in protein. 3.5 oz (100g) of pumpkin cake contains 327 calories and 181 calories from fat. An average slice can weigh somewhere between 100 to 150g. It contains more than five percent protein. Pumpkin cake is not considered a full meal, but it is a delicious treat next to coffee or cake.

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Pumpkin Pancake

Pumpkin Pancake

1 Cup Pumpkin Puree Pumpkin Puree 2 Cups All Purpose Flour 1 1/2 Cup Milk 1 Egg 2 Tbsp Vegetable Oil 3 Tbsp Brown Sugar 2 Tsp Baking Powder 2 Tsp Baking Soda 1/2 Tsp Ground Cinnamon 1/2 Tsp Ground Ginger 1/4 Tsp Ground Nutmeg 1/8 Tsp Ground Cloves 1/2 Tsp Salt Corn Syrup, Butter, Walnuts PREPARATIONS: None. DIRECTIONS: 1- Whisk an egg until stiff. 2- Add pumpkin puree, milk, vegetable oil and continue whisking until well combined. 3- In a separate bowl, combine flour, brown sugar, baking powder, baking soda, salt, ground cinnamon, ginger, nutmeg, and ground cloves. Stir until well mixed. 4- While whisking, add the flour mixture into the egg and pumpkin puree mixture gradually. 5- Heat a pan for few minutes over medium heat. 6- take quarter cup of the batter and drip it on the pan. 7- Allow few minutes for one side to become brown (bubbles start popping through). 8- Flip for the other side to bake. 9- When ready to serve, add butter, syrup and sprinkle with some walnuts.

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  • 3 Large Eggplants
  • 1 lb (453g) Beef Neck
  • 2 Cups Rice
  • 1/2 lb (226g) Kashk (Whey)
  • 3 Onions
  • Turmeric, Salt, Black pepper powder, Crushed Mint
  • Persian spice mix (Advieh)
    Advieh, stew seasoning, advieh khoresht
  • 7 Tbsp Vegetable Oil
  • 2 Garlic Cloves

1- Slice 2 onions.
2- Peel and slice the eggplants.
3- Smash the garlic cloves.
4- Boil 4-5 Cups Water.


1-Cut a large onion in four pieces and put them in a pot, put the beef in the pot.
2- Add Persian spice mix (Advieh) and black pepper powder, pour in boiling water until it covers the beef.
3- Simmer the pot for 90 minutes over medium heat.
4- Fry the eggplants in 2 tbsp vegetable oil and salt (as preferred). Flip eggplants over so both sides become brown.
5- Fry the sliced onions in frying pan with 5 tbsp vegetable oil.
6- Put 2 cups of rice in a pot, add 5 cups of boiling water, simmer until tender and all the water's evaporated.
7- Remove/spare 3/4 of the fried onions from the frying pan, add turmeric and Persian spice mix (Advieh) and fry for 5 more minutes.
8- Remove the onions. Add the smashed garlic and crushed mint to the pan and fry for a minutes.
9- Add the fried eggplants and the beef to the rice, stir and mash thoroughly.
10- Add the fried garlic/mint (step 9) and fried onions (step 8), blend completely.
11- Add boiling water and the kashk to a pot, simmer for 10 minutes over low heat, then add it to the eggplant/rice pot, mix well.
12- Cook for 15 minutes.
13- Decorate with the spared fried onions (step 7) and fried mint.

Read more about  Halim Bademjan calories and nutritional facts