Thank you so much for all the messages, the photos you shared and the love you showered on my cookbook release. It feels really amazing! I am excited to see what you will be preparing from the book. Don’t forget to tag #tasteofeasternindia when you share your creation in social media. It’s easy for me to locate and re-share! Today, I have a delicious Bengali style fritter! Coconut and Poppy Seeds Stuffed Squash Blossoms is delicate flavored light and crispy fritter. I also have a few giveaways for you so read along and participate! I will have more giveaways coming…
As a kid, I was not much of an eater. Ma still tells me tales of how she struggled to put any food in my mouth. In addition to that, I was an extremely slow eater. In the hopes of making me eat faster, Ma eventually made this rule that the last one to finish the meal would clean the table. But, nothing changed! There were, however, a few such dishes that I used to eat without any fuss and on those days, I was the first to finish the meal.
The temperature is shooting high, the boots and sweaters are barely needed and it’s so beautifully sunny all the time. We are in spring! The day-light-saving, sun kissed dinning hours and the gorgeous cherry blossoms highlighting the streets, I love it all. Looks like finally the rain stopped and sunny days are here to stay. And, so with the first signs of spring, I bring you Fennel Roasted Acorn Squash with Quinoa. It’s a spring like salad with a hint of flavor from winter.