These Zucchini Blossom Fritters are crispy, light and so addictive. You cannot stop at one! It’s the perfect summertime dish. You serve it as an appetizer, or as a side dish with your meal.
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deep fried
We try to avoid deep-fried food as much as possible but on weekends, I get the craving for these deep-fried flaky luchi (Deep Fried Mini Breads) . I am pretty sure most Bengalis like me would consider it their guilty pleasure too. Soft, flaky and almost melting in your mouth, when paired with dishes like Ghugni or Kosha Mangsho, it is a comforting and hearty treat. We could even call it a close cousin of North Indian Poori, which of course, pairs best with Aalu Tamatar Sabzi.
Dhone pata are cilantro leaves and fritters are called bora. Coming from my Bengali roots, deep fried fritters should flow in my veins! Bengalis love anything deep-fried, be it for breakfast, lunch, snacks or dinner. If you ever visit a Bengali family for an everyday meal, you are assured to find at least one variety of fritters on the menu. It’s classically served with steamed rice and daal or steamed rice and ghee (clarified butter). That’s how the meal starts, followed by several other courses. I am not going to the subject of everyday-multi-course-Bengali-meal, that’s for some other post. Today,…
Spiced starchy bite size, almost mashed potatoes along with peas all stuffed in a flaky pasty, deep fried to golden brown! Potatoes and Peas Samosa is my all my favourite Indian snack. And I love to pair it with a perfect cup of Indian Masala Chai. It took a while and few failed attempt to finally get the recipe right. If you follow all the tips, you will get it right too!
I was prepping for dinner when I got distracted towards the television. Brian Boitan was sharing his love for a special corn fritter that he ate at E&O Asian Kitchen in San Francisco. Who doesn’t like deep-fried snacks and anyways, SF is not far from my place. But then again, I was not sure I could wait long enough for a trip! Quickly I switched off the stove and started making notes of whatever information I could gather while observing the chef. She made it sound so easy but even after multiple attempts, it didn't come out half as close to…
This is my favorite time of the year! By the time one festival gets over, we start prepping for the next one; it's such a joyful and happy season. Today we are celebrating Diwali - the festival of light! This festival always brings happiness, laughter, joy and lot of smiles on everyone's face. There are gifts being exchanged, families get together and there is always something special getting prepared in the kitchen.
We Indians are used to eating a lot of flat breads. In most of the Indian kitchens, it's prepared every day and paired with some side dish or lentil soup. Having said that, if you are from eastern India, we are more used to eating rice in our daily meal. It's only after my marriage that I started to cook and eat paratha or roti on a regular basis. One of the most common flat bread preparation is stuffed paratha, which I am still struggling with, but stuffed poori with lentil is something I managed to learn faster.