Coconut and Poppy Seeds Stuffed Squash Blossoms + GIVEAWAYS!

Coconut Poppy Seeds Stuffed Squash Blossoms | Narkol Posto Kumro Phool Bhaaja | Playful Cooking

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 soon, so stay tuned.

Coconut Poppy Seeds Stuffed Squash Blossoms | Narkol Posto Kumro Phool Bhaaja | Playful CookingCoconut Poppy Seeds Stuffed Squash Blossoms | Narkol Posto Kumro Phool Bhaaja | Playful Cooking

Last week after the book release, I was so relaxed and lazy that I barely cooked a decent meal. It was mostly medley of what’s in pantry or take-outs. Over the weekend, we headed to the farmer’s market in Mountain View and the vibe was so inspiring. The fresh produce in the market got me all pumped up and my meal for this week looks very vibrant. I started off with these stuffed squash blossoms.

Coconut and Poppy Seeds Stuffed Squash Blossoms

These fritters take me back to my childhood days. My parents always had the amazing green thumb and my Dad would grow different varieties of vegetables and herbs. Pumpkin and Squash were always the most fascinating one for me. My mom would mostly coat the blossoms in thick batter and deep-fry them but occasionally, she would stuff the blossoms with light and fragrant freshly grated coconut with poppy seeds. We call it narkol posto kumro phool boda. Served piping hot with rice and daal, it was a perfect lazy day Bengali lunch menu.

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Coconut Poppy Seeds Stuffed Squash Blossoms | Narkol Posto Kumro Phool Bhaaja | Playful Cooking

Key notes on the recipe:

  • You should prepare the filling and batter just when you are ready to make the dish. Once you fill the blossoms, it shouldn’t be left aside for too long as the filling would start losing water and ruin the texture of the blossoms.
  • Once you fill the blossom, just coat the batter evenly and deep fry in hot oil.
  • These fritters, like most fritters, taste best when served right away. You cannot make it in advance as it will lose the crunchy texture.
  • I used all-purpose flour in the batter but you could use chickpea flour to make it gluten free.

Although these fritters are typically served with rice and daal, I think it goes pretty well as an appetizer with drinks of your choice too.

Now about the GIVEAWAY! (Restricted to US residents only)

My blog and cookbook wouldn’t have happened without all the kind readers who have always motivated me and inspired me! To show my gratitude and love for you all, I have few giveaways coming your way.

Who loves cool spice boxes? We all do, right! So, here I have this amazing team of husband and wife with their family business Gitadini. They are giving away a beautiful Yin-Yang Spice Box (you get to pick the color) along with a 2-Quart Medium Saucepan.

Plus, you will also receive 3 spice mixes from my book along with a signed copy of my cookbook.

Coconut Poppy Seeds Stuffed Squash Blossoms AND giveaways | Narkol Posto Kumro Phool Bhaaja | Playful CookingCoconut Poppy Seeds Stuffed Squash Blossoms AND giveaways | Narkol Posto Kumro Phool Bhaaja | Playful CookingTaste Of Eastern India Giveaways | Playful Cooking

Just to recap, one of you will receive –

How to enter the GIVEAWAY?

  • Answer this question in the comment below: Are you aware of Bengali Cuisine and what are you most excited about in my new cookbook?
  • Bonus Entries: Follow @playfulcooking on Instagram and leave a comment there, also leave a comment below saying you followed. Tag a friend in Instagram. Also follow @gitadini on Instagram and leave a comment here saying you followed.
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 The giveaway is open till 5th of October. The winner will be announced soon after that.

Bengali

Good luck and once again THANK YOU SO MUCH! Hope you all will enjoy the cookbook and share your creations.

Now, here’s the recipe of Coconut and Poppy Seeds Stuffed Squash Blossoms.

Coconut and Poppy Seeds Stuffed Squash Blossoms + GIVEAWAYS!

Coconut and Poppy Seeds Stuffed Squash Blossoms + GIVEAWAYS!

If you want to make it gluten free, switch all purpose flour with chickpea flour.

Ingredients

  • 15 pumpkin or squash blossoms
  • ½ cup fresh or frozen grated coconut
  • 3 tablespoons white poppy seeds
  • 2 green chilies
  • 1 teaspoon salt
  • 3 tablespoons rice flour
  • 4 tablespoons all-purpose flour (please see the notes on this)
  • ¾ cup soda water or plain water
  • ½ teaspoon turmeric powder
  • 1 teaspoon nigella seeds
  • oil to deep fry the stuffed blossoms
  • few curry leaves (optional)

Directions

  • Pluck out the stamen or pistils from inside the blossoms very gently. Using a pastry brush, gently remove any dirt or pollen from inside. You can also just clean it with water.
  • Remove the seeds of the chilies and finely chop the skin. Retain the seeds if you like spicy food.
  • In a medium hot pan, dry roast the poppy seeds for a minute, stirring constantly so it doesn’t get burned. Take it off the pan and put it in a blender or motor pestle. Add grated coconut, ½ teaspoon salt and the chopped chili to the roasted poppy seeds. Blend it to a thick paste. Do not add water.
  • Prepare the batter by mixing the all-purpose flour, rice flour, turmeric powder, nigella seeds and soda water. Make sure you add soda water or plain water little by little so that the batter doesn’t get too runny. It should be thick enough to coat the stuffed blossoms.
  • Take 1 teaspoon of the coconut and poppy seeds paste and gently fill it inside the blossom. Rub it gently against the petal and carefully twist the petals so that it is sealed. Continue filling rest of the blossoms the same way.
  • Once the stuffing is done, place a deep, heavy bottom saucepan at medium high heat and pour enough oil (1½ inches from the bottom of the pan) to deep fry.
  • When the oil is hot enough, dip the stuffed blossom in the batter and coat it neatly. Carefully slide it in the hot oil. Do not over crowd the pan and fry in batches, if needed. Fry the stuffed blossoms for about 2 to 3 minutes, tossing and turning as needed.
  • After frying all the stuffed blossoms, switch off the heat and drop the curry leaves (if using) in the hot oil and fry for a few seconds.
  • Garnish with fried curry leaves and serve the fritters immediately.
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Coconut Poppy Seeds Stuffed Squash Blossoms | Narkol Posto Kumro Phool Bhaaja | Playful CookingCoconut Poppy Seeds Stuffed Squash Blossoms | Narkol Posto Kumro Phool Bhaaja | Playful CookingCoconut Poppy Seeds Stuffed Squash Blossoms | Narkol Posto Kumro Phool Bhaaja | Playful Cooking

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