Tuesday, August 9, 2011
Hi All! Its been a while since I updated my blog. I was just busy with my routine and too lazy these days. Today, my husband asked me in the morning, "why don't you talk about updates from your blog and your blogging friends?" I usually tell my husband about the blogs that I find interesting, nice articles, nice recipes, I also show him pics of the dishes etc.. I haven't updated myself with the blog for some time. So I guess he missed my updates. I was really happy to see him ask me such a question because usually whenever I tell him about my blog or updates he would just say "ok" ! I always thought these things never interest him. But today when he asked that question is when I understood he actually paid attention to my updates. Anyways, I will try and be sincere to my blog which I keep telling all the time but this time, I hope to be more frequent in posting my recipes.
Coming to this bajji, I saw long time back in Now Serving's blog about these fritters. She has also explained nicely how to distinguish the male and female flowers. I would like to add one point to hers. The male flowers are just flowers that comes from a long stalk. The fruit bearing ones (female flowers) have the fruit just below the flower which can be easy identified. We use the male flowers for this bajji.
I tried these fritters and it came out really well. My husband loved it too. The original recipe is here. I added few ingredients and omitted the ones that I din't have. So my version goes here..
Zucchini Blossoms - about 5-6 that i had from my garden washed thoroughly
Gram Flour / Besan Flour - 3 tbsp
Rice Flour - 1 tbsp for crispness
Salt - to taste
Asafoetida - a pinch
Red Chilli powder - 1 tsp or to taste
Turmeric powder - a pinch
Mix gram flour, rice flour, salt, chilli powder, asafoetida and turmeric with water and bring it to a nice thin batter ( similar to pancake /dosa batter)
Dip the blossoms in the batter and deep fry in oil.
Serve with hot sauce or some chutney.
See you soon!