Strolling along the mud path of the villages of India, encountering numerous pumpkin wines effortlessly climbing various types of supports is more than often; a blind spot.
To me they make exciting subjects for a shoot. Also, I have a vested interest. Almost in all my walks I get lucky, I get to carry the tasty fruit back home! :D
Sharing a few shots from some of my recent escapades with you lovely people.
Did you know:
Pumpkin flowers make very tasty fritter! A Bengali household delicacy, here is the recipe just for you:
To me they make exciting subjects for a shoot. Also, I have a vested interest. Almost in all my walks I get lucky, I get to carry the tasty fruit back home! :D
Sharing a few shots from some of my recent escapades with you lovely people.
Did you know:
Pumpkin flowers make very tasty fritter! A Bengali household delicacy, here is the recipe just for you:
Ingredients
Pumpkin Blossom (Kumro Phool) 8 nos.
Besan (Bengal Gram) 1/2 cup
Maida (All purpose flour) 2 tbsp.
Green chillies, 2 nos., finely chopped
Poppy seeds (Posto) 1 tsp.
Turmeric Powder 1/2 tsp.
Asafoetida (Hing), a pinch (optional)
Baking soda, a pinch
Salt as per taste
Water to make the batter
Oil for deep frying
Preparation
Make a smooth thick batter with besan, maida, green
chillies, posto, turmeric powder, asafoetida, baking soda and salt.
Heat oil in a wok. Dip each blossom in the batter and put
into the hot oil. Fry each side for about 2 minutes or until they are crisp and
golden brown in colour.
With a slotted spoon, remove the fritters from the oil and
place on a paper towel so that the excess oil gets soaked.
Serve hot with a good brew of tea.
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