This week, my thoughts have been on Kashmir. The Indian government has cut internet and phone cables in Kashmir since August 5, after the revocation of the region’s semi-autonomous status.
Kashmiris have been unable to contact their loved ones in the run-up to the Eid holiday. The valley and its people have repeatedly been utilized as a pawn by the Indian and Pakistani governments for their nationalist agendas. This Juggernaut Twitter thread provides a concise and fair account of the past. While the situation appears dire, I am encouraged by India’s civil society and media response, and hope that empathy and democracy will triumph.
The following recipe for fried pumpkin flowers is quite straightforward. They’re light and crispy, and they’d be great as an appetizer.
- 16 squash blossoms washed and drained
- Pinch of salt or to taste
- ¼ teaspoon red chilli powder
- 2 tablespoon rice flour
- 2 cups canola sunflower or vegetable oil (can be reused)
- Add 4 tablespoon of water in a bowl. Add salt, red chili powder and rice flour. Mix well to make a paste.
- Heat the oil in a small saucepan. To check if it’s ready, drop a pinch of flour paste. If it rises, it’s ready. Once hot, bring heat to medium-low.
- Dip each blossom in the paste and then with a slotted spoon, carefully place in pan to fry.
- Fry each blossom till crispy brown, about 1 ½ – 2 minutes per blossom.
- Transfer blossoms to a paper towel to absorb excess oil.
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