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.
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.
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.
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.
The giveaway is open till 5th of October. The winner will be announced soon after that.
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.