Bok Phool Bhaja |

Bok Phool Bhaja

Bok phool may sound new to you but it is a popular flower in Asian countries.

The scientific name of this tree is Sesbania gradiflora/agati grandiflora or humming bird tree. Flowers of this tree are large white in color. The tender leaves, green fruits and flowers of this tree are eaten alone as vegetables or mixed into curries or salads. Flowers which is popularly known as bok phool in Bengali are dipped in batter and fried.

In Bengal various flowers are used to make tasty dishes like kumro phool, sojne phool etc.

Bok phool bhaja is one such tasty and yummy dish. Hope you will like this traditional recipe of Bengal.

Preparation time: 10 minutes
Cooking time: 15 minutes
Serves:3 to 4


Bok Phool Bhaja Ingredients

Bok Phool Bhaja Ingredients

  • Bok phool 6 to 8
  • Besan ½ cup
  • Turmeric powder ½ tsp
  • Kalonji ¼ tsp (optional)
  • Baking soda a pinch
  • Salt to taste
  • Sunflower oil for deep frying


Remove the flower tentacle that is within the bok phool and then wash it gentely.

In a bowl take besan , turmeric powder , kalonji (if using), baking soda and salt. Mix well then add water to make a thick batter.

Heat oil in a pan.

Dip each bok phool in the batter so that it is well coated.

Now deep fry this bok phool until golden brown.

Remove and drain excess oil. Serve hot. This bok phool bhaja are very light to taste.

Bok Phool Bhaja

Bok Phool Bhaja

You can serve bok phool bhaja as snacks or with steamed rice, ghee and green chilly.

Paneer Bhapa |

Paneer Bhapa

Paneer is fresh cheese common in South Asian cuisine, mainly this originated in India. It is completely lacto- vegetarian and providing one of the sources of protein for vegetarians in India. It is generally unsalted. The use of paneer is more common in Nepal, India, Pakistan and Bangladesh due to prominence of milk in their cuisine. It is popular when wrapped in dough and deep fried or served with spinach as palak paneer or with peas as matar paneer.

In Oriya, Assamese and Bengali cuisine it is mostly restricted to sweets, but with sweets there are many spicy paneer dishes which are also very popular.

Bhapa in Bengali means steamed food, it focuses on preserving the flavors and contains less spice for this reason, in Bengal steamed food are well liked. Bhapa paneer is one such crowd pleasing steamed dish of Bengal.

Try this yummy Bhapa paneer and you will surely like it.

Preparation time: 15 minutes
Cooking time: 20 minutes
Serves: 4 to 6


Paneer Bhapa Ingredients

Paneer Bhapa Ingredients

  • 200 gms paneer cube
  • 1tbsp of mustard
  • 1tbsp poppy seed
  • 4 tbsp yogurt
  • 1 tbsp of cashew, raisin and mixed melon seed each
  • ½ cup green peas
  • 1 green chili for paste
  • 2 green chilly chopped
  • 2 green chilly silted
  • 3 tbsp of fresh coriander leaves
  • ½ tsp of garam masala powder
  • ½ tsp of turmeric powder
  • 1 tsp sugar or to taste
  • 3 tbsp of mustard oil
  • Salt to taste


Bhapa paneer is one of the easiest recipe. Even the beginner who is trying their hands on Indian cooking can start with Bhapa paneer.

First make a smooth paste with mustard seed, poppy seed, cashew, raisin, mixed melon seed and one green chilly (you can use more if you want it to be more hot).

In a bowl take this paste, yogurt, chopped green chili, turmeric powder, garam masala powder, sugar, salt and mustard oil. Mix well.

Add the paneer cube and green peas.

Coat the paneer cubes with this masala.

Boil water in a pressure cooker.

Put the paneer mixture in a covered container drizzle little mustard oil above it and top this with chopped coriander and silted green chili.

Cover the container and cook for one to two whistle. You can also cook it in your steamer.

Put off the flame.

Give 10 minute standing time and then open the lid.

Paneer Bhapa is ready.

Paneer Bhapa

Paneer Bhapa

Serve with hot steamed rice or luchi (deep fried wheat flat bread).

At the farmers’ market… for bites of summer

I love love love farmers’ markets. I feel at home in them.
Their atmosphere says so much about their location. Being at a farmers’ market
somewhere in the world, I feel I can get a sense of the place in general, of
its people, its culture, its idiosyncrasies. It’s just enough to feel like I have
an idea of what it is like to live there, for just a moment. The atmosphere at
a market in Paris, Aubagne, Barcelona,
Tokyo or Bali is completely different, and yet they have something in common. A sense of
community perhaps? Or just simply the universal need (and love) for food.

Far from Bali, there’s the
little Sherman Oaks Farmers’ market, a few blocks away from our house, a nice
stroller outing on Tuesday afternoons. It’s the little market that could. Yes,
we are in Los Angeles:
we have to walk past a freeway on-ramp, go underneath an overpass and breathe
in that smog that gives us such lovely sunsets, to get to the market set up on
the overflow parking lot of a giant mall. But it is peach season, and we need
peaches. Among other things. So off we go.

As we walk on the lookout for anything with wheels – an
absolute fascination for Pablo – I encounter this bit of grass covered with
purple petals… from jacaranda trees (I finally found out the name of that tree
for this post!). Those are the little gems of Los Angeles. Sometimes, the best views are
either up close or far in the distance, not so much in midrange. Like in
difficult times in life, I suppose. You only get through those by either living
in the moment (which children are so wonderful at), or dreaming far ahead – or
a bit of both. Sure, just outside that shot, there are trash cans and abandoned
front yards of foreclosed houses. But in the distance, there are clouds over
the Hollywood hills. And up close, there is
purple. I needed purple today.

Riding on that purple… we arrive at the market. It is small,
the selection is somewhat limited. But there are lots of peaches, plums, apricots
and cherries. It’s the heart of the season. I’m excited. And Pablo is too!

I know from what I’ve written so far, one might think Pablo
just eats everything. And well, it’s pretty much true. But it sometimes takes
him a few tries. Just a couple of weeks ago, I gave him an apricot for the
first time (he was too young last year). He put it his mouth, because he can’t
help himself. Spat it right out. Weird texture. Not what he was expecting. Ok.
We’ll try again. And again. I have faith in the apricot.

Well, it took the Farmer’s market, and the nice man selling
apricots, to do it! When the man handed him, personally, an apricot, Pablo was so proud and delighted. He tasted
it, touched it and held it like his most prized possession all the way back
home!  It made me think the love for food
goes far beyond our taste buds. At the outset, there’s taste, then texture,
smell, feel. And then there’s the whole experience around it. That is why I
love farmers’ markets: a place to experience
food.  But back to taste buds…

Peaches have been the highlights of
the goûter (afternoon snack) recently. Mostly just plain and simple. Juicy bites of summer. (Can you
feel the juice dripping down your chin?)

But this afternoon, we experimented on that theme… mixing up
a slightly overripe peach with wonderfully fragrant mint from my beloved topsy-turvy. Pablo
picked the mint himself, and chewed on it happily! I guess the kid likes mint…
and peaches. Let’s mix them up then.

So I give him an apricot to get started (he spits out a
cookie to attack the apricot… happy
mommy), while I mix up a peach with a few leaves of mint.

 I take a few pictures, give him the mixture, and then…

… he takes it upon himself to dip the apricot in the
peach-mint compote….

Mint. Yum. Apricot. Yum. Peach with mint. Double yum. Add
some apricot. Pablo heaven.  

Peach & mint raw compote

(Age note: I started Pablo on
raw fruit – berries, pear, kiwi, banana – around 7-8 months. Before that, for
all compotes, I steamed the fruit and mixed it with some cooking juices to make
it very smooth.)

Wash, peel, cut up and mix! Depending on
your processor, this can make a fairly chunky compote, so make sure your little
one can handle little chunks of fruit (which can easily be gummed down)

For fun – add some apricots to
the mix (no need to peel them)

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