Kakharu Phula Bara (Pumpkin Flower Fitters)

-
When we finalized our house last year, first thing I started doing was preserving pumpkin seeds from the pumpkins that I bought in the hope that once I am settled down I will plant them.
I did that and everyday I would wake up and see if the seedling has popped but unfortunately nothing happened so frustrated and desperate I went to home depot and grabbed a pack of pumpkin seeds and wala I have a garden full of pumpkin plant spreading all over. 
People plant a vegetable in the hope of fruit but I planted in the hope of loving flowers and greens ;)

If you plant pumpkins you would realize that initialing you get only 1-2 flowers a day and that too they die by the mid of the day. So what you can do is, pick flowers early in the morning and store then in a ziplock pack till you collect enough for everybody.

Ingredients:
  1. Pumpkin Flowers : 20 
  2. Rice: 1/3 cup
  3. Garlic: 4 pods
  4. Cumin seeds: 1 tsp
  5. Whole Dry Red Chilli: 2-4 (depending on how spicy the chillies are and how spicy u want the fitters to be)
  6. Salt as per taste
  7. Oil: 2-3 tbsp

Procedure:
Soak the rice, cumin seeds and whole red chilli for 30 mins.
In the meanwhile lets prepare the flowers.
Cut the stem from the flowers and carefully pull out the stem and the little style without tearing up the flower petals.
Grind the soaked rice, cumin seeds and red chilli into a almost smooth paste but not too smooth.
Add salt to the mix and remember the flowers are very thin so it will take a very little salt.
Heat a non-stick tawa.
Add a few drops of oil and let it heat up.
Deep the flowers in the batter and place it on the taws. If the flowers are really small join 2 flowers together and dip them in the batter and place it on the tawa.
Let it cook on one side and then flip it.
Cook till its crispy on both sides.
Remove from heat and enjoy hot as a snack or as a side dish with your meal.
Till then Happy Blogging.
Rakhee

Comments

Post a Comment

Popular posts from this blog

Chicken Biryani in Rice cooker

-
Image
I bought a new rice cooker few days back and since then haven't stopped experimenting on it. I used to think its just for cooking rice or steaming meat and veggies. I went through the whole recipe book that came along with it but ended with nothing. It has great recipes but they are not exactly what we prefer to eat. So I did a little research on my own. I have always made biryani the same way layering the half cooked chicken and half cooked rice and cook it over the heater in a cover pot. But most of the time I ended up with a small of portion of the masala, chicken and rice burning .So would go to a restaurant and eat briyani rather than going through all the trouble. After buying the rice cooker I decided to give chicken biryani one more shot in the rice cooker. I thought what the heck it can't be any worst :) And I am glad that I tried. It turned out amazing. It had every thing one looks for in a good biryani, aroma, flavor and juicy chicken. So here we go... Ingredients: C
Read more

Anda Tarkari (Egg Curry)

-
Image
As promised here I am with the recipe for egg curry or as we say anda aloo jhola. Ingredients: Eggs: 4 boiled Potato: 1 large cut into 4-6 pieces Tomato: 1 medium finely chopped Onion: 1 medium finely chopped Ginger Garlic paste: 2 tbsp Red Chilli Powder: 1 tbsp Turmeric Powder: 1 tbsp Cumin Powder: 1/2 tbsp Coriander Powder: 1 tbsp Cinnamon Stick: 1/2 inch Whole cardamon : 4 Salt: as per taste Sugar: a pinch Bay Leaf:1 Oil: 3 tsp Procedure: In a pan heat 1 tsp of oil. Fry the potato chunks till slightly golden all sides. Peel the boiled eggs and sprinkle a pinch of turmeric powder on them, mix well and fry in the same pan as potatoes till slightly golden all over. Remove form heat at keep aside. In a deep kadhai or pan heat rest of the oil and add a pinch of sugar. As the sugar starts to caramelize add the bay leaf and chopped onion with a pinch of salt and cook till onion turn golden brown. Add red chilli powder and cook till the raw smell is gone. Add
Read more

Green Papaya Curry

-
Image
The unripe green papaya can be eaten cooked, usually in curries, salads, and stews. Green papaya is used in Southeast Asian cooking, both raw and cooked.  Papaya fruit is a rich source of nutrients such as provitamin A carotenoids, vitamin C, B vitamins, lycopene, dietary minerals and dietary fibre.  Back at my mom's place we had a big garden where she used to grow all types of vegetables, Papaya, Banana, Tomato, green chillies and the list go on and on. If you have ever grown a papaya you know its like never ending fruits and there is always so much you can eat. Mostly my Mom would pick them before they are ripe and use them in santula or dalma. Here I am sharing the santula recipe that uses green papaya. Ingredients: Papaya: 1 medium cut in small cubes Potato: 1 small cut into cubes. Cumin seeds: 1tsp Green Chilli: 1-2 cut length wise. Tomato: 1 small cut into cubes. Turmeric Powder: 1 tsp Roasted cumin and red cilli Powder: 1 tsp (Look for the recipe in t
Read more