Black Forest Tomato Bundt Cake #BundtBakers

It feels good to know, your friends are waiting for your posts. They keep on checking, and one fine day they will ask you, what happened why you are not posting these days... I was looking for your recent work...

Well, well.. Here, I am.. Posting again with my Bundt Bakers group...  This Bundt, was created for necessity, but now became my favorite... Couple of things to note is... One you can never taste the tomato in the cake, because of overpowering taste of Cocoa. And 2nd, kid will never get to know, that their are something healthy hidden inside...

It becomes a everyday struggle, when kids start picking veggies from their food. Mine hates tomatoes... If it is blended well in the curry, then that's fine.. otherwise she will pick those mini pieces from her food... I still don't understand, how she is able to see those mini pieces.. As a mom, we all try to give our kids enough nutrition.. sometimes, it works out, and sometimes we need to work harder, to give those little munchkins extra nutrition from their daily meals.

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.


We take turns hosting each month and choosing the theme/ingredient. Our this month's host is Anrdea from Adventures in All Things Food. Thankyou Andrea, for hosting this wonderful theme.

Updated links for all of our past events and more information about BundtBakers, can be found on our home page. foodlustpeoplelove

This recipe, is very simple and easy to make... Today, I was awake 15 minutes earlier from my schedule time, and I thought of making this cake. You can see in my pictures, how I have actually dumped all the ingredients together.. It actually took me only 5-7 minutes, to put the batter together. By that time, I got ready to leave for work. My cake was ready... Perfect evening snack with Tea..

So, here is the recipe for you to try-

Ingredients you will need-

  1. All Purpose flour- 1 3/4 cup
  2. Baking Soda- 1/2 tsp
  3. Baking Powder - 1 tsp
  4. Salt- 1 pinch
  5. Cooking oil - 3/4 cup
  6. Milk - 1/4 cup
  7. Eggs- 2
  8. Cocoa Powder - 3 tbsp
  9. Tomato Puree - 1 can or Puree of 2 big fresh tomatoes

Directions to follow-
  • Preheat your oven at 375 degrees.
  • At the same time add everything in a bowl, except eggs and tomato puree.
  • Beat egg in a separate container.
  • Add eggs to the mixture.

  • And, in the end, add tomato puree. Mix and your batter is ready.
  • Pour in the Bundt Pan, and let it bake for 30-40 minutes, till the toothpick comes out clean.
  • Let it cool down, and enjoy.

Masala Arbi (Small Taro Root Stir Fry)

I like eating Arbi/Taro Root, but don't want to do the preparation, as if you start peeling Arbi bare hands, the itching will start, at all the places where ever it's juice touched you. So, to avoid that scenario, I boil Arbi, so that outer layer comes out without any effort.

Few days back, when my mom was telling me about her lunch and Sukhi Arbi, I told her my problem of itching. She gave me a wonderful trick to avoid the itching, which you get after peeling Arbi. Apply few drops of Mustard Oil, all over your hand, and then peel Arbi, No itching will happen. It's that easy.  Being a working mom, I am always in a hurry. So, these curries comes as a rescue in dinner time..

I tried it, worked great. And made this awesome stir fry. Simple meal, in a simple way. Sometimes, this simple food, looks like a blessing.

So, here is my way of making Dry taro or Sukhi Arbi, whatever you want to call-

Ingredients you need-

  1. Arbi (Small Taro Root)-250 gms
  2. Onions- 1/2 (big- chopped)
  3. Garlic-5-6 (minced)
  4. Tomatoes- 1 (Big-chopped)
  5. Salt to taste
  6. Turmeric Powder - 1tsp
  7. Coriander Powder - 1 tbsp
  8. Aamchur Powder - 1/2 tsp
  9. Cilantro Leaves - 1/2 cup (chopped-optional)
  10. Red Chilli Powder - 1 tsp
  11. Garam Masala - 1tsp
  12. Mustard Oil - 2 tbsp

Directions to follow-
  • Boil Arbi for 10 minutes, in a covered pan or give a 1 whistle on medium flame.
  • Cool, and peel. 
  • Cut in halves.
  • In a flat pan, add mustard oil, and coat the base of pan with oil.
  • Reduce the flame to medium temperature.
  • Add cumin seeds, let it crackle.
  • Add Garlic. saute for about 15-20 seconds. And, then add chopped onions.
  • Saute, till it turns brown in color.
  • Add 2tbsp of water.
  • Add all spices, except Cilantro leaves.
  • Again, add 2tbsp of water to avoid burning of spices.
  • Mix, and add boiled Arbi.
  • Mix on high flame, till the edges of Arbi starts turning brown.
  • Transfer the content in the serving bowl, and garnish with chopped Cilantro.
  • Enjoy hot with fresh Roti...

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