June 21, 2009
I bought some squash blossoms in the Farmer's Market and decided to make some as soon as I came home. Last year, I had some when my parents were visiting. At home, the batter is made of chaal bata (rice that is soaked and made into paste) and spices including mustard paste.
Since I was in a hurry, I used rice flour and spices available at home. No deep fry here, I shallow fried the flowers and the result was crispy on the outside and soft and almost sweet on the inside.
One thing to remember is to make sure you clean the flowers thoroughly and remove the stamens from the middle.
Ingredients: Serves 2
4-5 squash flowers
3 tbspoons rice flour
2 tbspoons chickpea flour
1 tspoon chopped cilantro
1/2 tspoon lemon zest
pinch of tumeric powder
1/4 tspoon red chile powder
1/2 cup oil (reserve some and add as needed)
salt to taste
Run the flowers under water, remove stamen from the middle and pat dry. Set it aside.
Now mix all the ingredients in a bowl with water to make a smooth mix/batter. It shouldn't be too runny. Soak the flowers in the batter for 2-3 minutes.
In the meantime, heat oil in a pan. As the oil heats, put the flowers one by one and fry each side 2-3 min on medium heat or till they are golden.
Serve warm. We had ours with kichuri, salad and yogurt.
June 20, 2009
The A-2 Farmer's Market series is back! I have been going to the Farmer's Market for the last few weeks, but have somehow didn't get around to taking pics on time. So today before I left for the Farmer's Market, I left the camera on the table to remind me when I got back.
The weather's wonderful, and the farmer's market was packed as usual. I browsed different vendors and found that only one was selling tomatoes. So I picked a few from there. And along the way I also got some cucumbers, squash flowers, zucchini, thai chilli pepper plants and some flowers.
I also got my order in for some chicken.
Now I am off to fry some of those squash flowers today. With the next batch, I am going to try stuffing. Any suggestions?
Here are the previous ones from last year:
Farmer's Market #1
Farmer's Market #2
Farmer's Market #3
Farmer's Market #4
Farmer's Market #5
Farmer's Market #6
Farmer's Market #7
Farmer's Market # 8, #9
Farmer's Market #10
Farmer's Market #11
June 08, 2009
Mandira was supposed to write a post, but she is mad at the Burns Park squirrels who ate all the chard and cauliflower leaves. So I decided to make a quick dish with broccoli which went really well with quinoa and fish fry. I can't quite remember where I first came across a recipe involving broccoli, olives, and pine nuts - might be Mark Bittman's blog - but here's my variation on it.
1 big broccoli flower or 1/2 pack of packaged broccoli
1 medium onion
1/2 tspoon coriander powder
10-15 black olives
1/4 tspoon fresh black pepper
handful sliced almonds (or pine nuts)
Salt to taste
Chop onions into very small pieces. Heat oil, add the onions and saute for a couple of minutes.
Then add the broccoli, and a few tspoons of water and let it cook. Once it is semi-cooked, add the spices and the olives and cook it uncovered till the water dries.
Sprinkle almonds and serve warm. This super healthy vegetable side is this week's contribution to our Healthy Series.