Kolkata Knight Riders vs Deccan Chargers – it’s the IPL match today at Eden gardens, Kolkata, and am on way to watch it. After a long gap of 15 years, I am going to watch a match at Eden. The mishap in ‘96 World Cup semi finals compelled me to stop going to cricket grounds. But, a box ticket and the idea of sitting close to King Khan (read Shah Rukh Khan) compelled me to give it a shot.
Its Monday and probably most house holds stick to the no non-veg on Monda regimes, so thought of picking up a vegetarian recipe for today, an authentic Bengali recipe for Paila Baisakh series (check out the Tel Koi in this series) – fritters of pumpkin flower (kumro ful) is one of the most special vadas in Bengali cuisine. The flower dipped in a batter of gram flour with its crunchy yet smooth taste appeals to everyone.
- · A dozen pumpkin flowers
- · ¼ cup tablespoon rice flour
- · ½ cup gram flour
- · 1 teaspoon nigella
- · 1 tablespoon mustard oil
- · Sunflower oil for deep frying
- · Take out the anther from the flowers and wash well
- · Mix all the ingredients except the oil for frying with 2 cups of water. The batter should be runny
- · Heat the oil in a frying pan or wok
- · Dip each flower in the batter and deep fry separately
- · Once done, wrap the flowers with a kitchen paper to absorb the extra oil
- · Serve hot with rice and dal