Kumro Phool Bhaja (Pumpkin Flowers Pakoras / Fritters - Bong Style)

           These are amazing Pakoras / Fritters made out of Pumpkin Flowers. It is a traditional Bengali appetizer or side dish that is very much relished as a part of a Bengali platter with dal-chawal (rice-lentil combo). These awesome and delicious pakoras are not commonly heard or seen these days. But if you happen to come across these flowers, do go ahead and try. You will simply love them. So check out the step by step pictorial recipe to prepare it.

          I came across them on the terrace of my parents home, when I recently came to visit them in Hyderabad. I immediately jumped at the idea of making some fritters out of these blossoms, as I did not want to miss this golden opportunity to add one more post (an interesting one) in my blog.

• 5-6 Pumpkin Flowers / Blossoms
• 4-5 tbsp. besan (gram flour)
• 2 tbsp. rice flour
• salt to taste
• pinch of turmeric powder
• 1/2 tsp. red chili powder
• 1/2 tsp. baking soda
• 1 tbsp. poppy seeds 
• 1/2 tsp. kalonji (nigella seeds)
• oil to deep fry 

          Discard the stem and stigma from each of the Pumpkin flowers. Wash them gently and rinse well. Keep aside.

          In a bowl, make a semi thick batter with rest of the ingredients (except oil) with required quantity of water. 

          Heat oil in a pan. Dip each flower in the batter and gently drop them in the hot oil few at a time. Fry on a low flame till they turn light golden in colour on both sides.

          Drain them on a kitchen towel and serve hot as an appetizer or as a side dish with rice-dal combo.

                             

                                 Remove the stems & stigma from all the flowers.

                 Prepare a batter with besan (gram flour), salt, turmeric powder, red chili powder,                         baking soda, kalonji, rice flour & poppy seeds with required quantity of water.  
                 Dip washed & drained flowers in the batter.

                                  Deep fry them in hot oil till golden in colour.

                                 Drain on a tissue paper.

                 Serve them as an appetizer or as a side dish with dal-chawal (rice-lentil combo).

Ilish Maach Bhaja (Hilsa Fish Fry - Bengali Style)

       
             Hilsa fish, the most favourite delicacy among the Bong crowd, is relished in many ways. Some like it in a steamed form and some with gravy. But this is the fried version where the fish is only marinated with salt and turmeric powder and shallow fried in mustard oil. 

          1-2 dry red chilies too are fried in the same oil. It is then mixed with hot steamed rice along with the oil in which it was fried, a pinch of salt and the fried chilies crushed into it. This is how it is enjoyed as a main course. Fresh green / red chilies can also be substituted. It is simply divine. 

• 2 Hilsa fish pieces
• 1/4 tsp. salt or to taste 
• 1/4 tsp. turmeric powder
• 3 tbsp. mustard oil
• 2 dry red chilies (opt)

          Marinate the fish pieces with salt and turmeric powder for 10 minutes. Heat oil in a pan and shallow fry the fish till golden brown in colour. Fry the dry red chilies too, if using.

           Serve with hot steamed rice along with the oil in which it was fried. Accompany it with 1-2 fried dry red chilies or fresh green / red chilies.

                   

               

     

Potol Bhaja (Parwal / Pointed Gourd Fry - Bengali Style)

       
          Potol (Parwal / Pointed Gourd) Bhaja is a very common shallow fried veggie. It is a favorite side dish relished with rice and dal in most of the Bengali house hold. It requires just a marination of salt and turmeric powder. For a more spicy version, a little bit of chili powder is always welcome.

• 7-8 Potol (Parwal / Pointed gourd), cut into half
• salt to taste
• 1/4 tsp. turmeric powder
• 1/4 tsp. red chili powder (opt)
• 4-5 tbsp. mustard oil

         






           Marinate the potols with salt, turmeric powder and red chili powder (opt)  for 5-10 minutes. Heat oil in a pan and shallow fry them till light golden brown in colour.

          Drain on a kitchen towel and serve hot as a side dish along with rice and dal (lentil).