Tired of meat?
It’s been two weeks since Qurbani, and our limit of red meat has surely crossed the red line by now. Wrapping up the feast has become long overdue. So, we thought we can provide you with some delicious vegetarian recipes.
Shawkat Osman, our food columnist, comes handy. Read his piece, ‘One for the Veggies’, -- to be published on the next issue of Star Lifestyle (21 October) for some interesting vegetarian recipes.
Here’s one recipe as a ‘palate teaser’:
Pumpkin flower deep fried
20 pumpkin flowers
1 tsp salt
¼ tsp baking powder
Oil for deep-frying
1 tbsp arrowroot
Break and separate egg white and yolk. Lightly beat the yolk with a wire whisk. Fluff up the egg white with an electric wire beater until frothy (the test of right consistency: the egg-white does not fall off the bowl when turned upside down). Fold the yolk into the egg whites and whisk lightly to mix. Make a light batter by combining the following: arrowroot, salt, baking powder and ¼ cup water. Blend this batter with the beaten eggs. Whisk till smooth. Hold the stem of the pumpkin flowers (kumrophool) and dip the flowers in batter, gently shake off extra batter and deep-fry in hot oil until crisp.