Bhee Lotus Stem delicious 10 recipes

 

Bhee Lotus Stem delicious 10 recipes

Lotus stem, also known as "bhee" or "kamal kakdi," is a versatile and delicious vegetable used in various Asian cuisines. Here are 10 delicious recipes featuring lotus stem:

Lotus Stem Chips

Lotus Stem Chips recipe

Lotus stem chips are a delicious and crunchy snack that can be made at home with just a few simple ingredients. Here's a recipe to make crispy lotus stem chips:

Ingredients:

1 lotus stem (kamal kakdi), washed and peeled
Salt, to taste
1/2 teaspoon black pepper powder (adjust to taste)
1/2 teaspoon red chili powder (adjust to taste, optional)
1 tablespoon vegetable oil (for brushing)
Oil for deep-frying
Instructions:

Prepare the Lotus Stem:

Wash the lotus stem thoroughly and peel off the outer skin.
Slice the lotus stem into very thin rounds using a sharp knife or a mandoline slicer. The thinner the slices, the crispier the chips will be.
Salt and Rest:

Place the lotus stem slices in a bowl and sprinkle them with salt. Toss well to coat evenly.
Allow the slices to sit for about 15-20 minutes. This will help remove excess moisture from the lotus stem, making the chips crispier.
Rinse and Dry:

After resting, rinse the lotus stem slices under cold water to remove the salt.
Lay them out on a clean kitchen towel or paper towels and pat them dry thoroughly to remove any moisture.
Season the Chips:

In a mixing bowl, combine the dried lotus stem slices with black pepper powder and red chili powder (if using). Toss to evenly coat the slices with the spices.
Heat Oil for Deep-Frying:

Heat oil in a deep frying pan or a deep fryer to 350-375°F (175-190°C). Use enough oil to submerge the lotus stem slices.
Fry the Lotus Stem Chips:

Carefully add a batch of lotus stem slices to the hot oil, ensuring they don't overlap.
Fry them until they turn golden brown and become crispy. This should take about 3-5 minutes per batch.
Use a slotted spoon to remove the chips from the hot oil and place them on a plate lined with paper towels to drain any excess oil.
Repeat the frying process with the remaining lotus stem slices.
Cool and Serve:

Let the lotus stem chips cool down completely to room temperature. As they cool, they will become even crispier.
Serve:

Once the chips are completely cool and crisp, transfer them to an airtight container.
Enjoy your homemade lotus stem chips as a snack or accompaniment to your favorite dip.
These lotus stem chips make for a delightful and unique snack, perfect for munching on any time of the day

Lotus Stem Stir-Fry

Lotus Stem Stir-Fry recipe

Lotus stem stir-fry is a simple and flavorful dish that brings out the natural crispiness of lotus stem while incorporating aromatic spices. Here's a recipe for making lotus stem stir-fry:

Ingredients:

1 lotus stem (kamal kakdi), washed, peeled, and sliced into thin rounds
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 teaspoon ginger, finely chopped
1 teaspoon garlic, finely chopped
1 green chili, finely chopped (adjust to taste)
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1/2 teaspoon red chili powder (adjust to taste)
Salt to taste
1/2 teaspoon garam masala (optional)
Fresh coriander leaves for garnish (optional)
Instructions:

Prepare the Lotus Stem:

After washing and peeling the lotus stem, slice it into thin rounds. You can also soak the slices in water to prevent them from browning.
Heat Oil and Add Spices:

Heat vegetable oil in a pan or skillet over medium heat.
Add cumin seeds and let them splutter.
Sauté Aromatics:

Add the finely chopped ginger, garlic, and green chili to the pan. Sauté for a minute or until they become fragrant.
Add Lotus Stem Slices:

Drain the lotus stem slices if soaked and add them to the pan. Stir well to combine with the spices and aromatics.
Season and Sauté:

Add turmeric powder, coriander powder, red chili powder, and salt to the lotus stem. Mix everything thoroughly.
Stir-Fry:

Stir-fry the lotus stem slices for about 8-10 minutes over medium heat. Cook until they become tender and slightly crispy, stirring occasionally. Adjust the heat as needed to prevent burning.

Optional Garam Masala:

If desired, sprinkle garam masala over the stir-fried lotus stem and mix well. This adds extra flavor and aroma.
Garnish and Serve:

Once the lotus stem is cooked to your preferred texture, remove it from the heat.
Garnish with fresh coriander leaves (if using) for a burst of freshness.
Serve:

Transfer the lotus stem stir-fry to a serving dish.

Serve hot as a side dish with steamed rice or Indian bread (roti, naan) or as part of a larger meal.
This lotus stem stir-fry is a delightful and nutritious dish that pairs well with various Indian meals. Adjust the spice levels according to your preference for a delicious and satisfying side dish.

Crispy Lotus Stem Fritters:

Crispy Lotus Stem Fritters recipe

Crispy lotus stem fritters are a delightful snack or appetizer that's both crunchy and flavorful. Here's a recipe to make these delicious fritters:

Ingredients:

1 lotus stem (kamal kakdi), washed, peeled, and thinly sliced into rounds
1 cup gram flour (besan)
2 tablespoons rice flour (optional, for extra crispiness)
1 teaspoon red chili powder (adjust to taste)
1/2 teaspoon turmeric powder
Salt to taste
A pinch of asafoetida (hing)
1/2 teaspoon cumin seeds
Water (as needed)
Oil for deep-frying
Instructions:

Prepare the Lotus Stem:

After washing and peeling the lotus stem, slice it into thin rounds. You can also soak the slices in water to prevent them from browning.
Prepare the Batter:

In a mixing bowl, combine gram flour (besan), rice flour (if using), red chili powder, turmeric powder, salt, asafoetida (hing), and cumin seeds.
Add Water:

Gradually add water to the dry ingredients while whisking to make a smooth and thick batter. The consistency should be thick enough to coat the back of a spoon.
Heat Oil:

Heat oil in a deep frying pan or a deep fryer to 350-375°F (175-190°C).
Coat the Lotus Stem Slices:

Dip each lotus stem slice into the batter, ensuring it's well coated.
Fry the Fritters:

Carefully add the coated lotus stem slices to the hot oil, making sure they don't overlap.
Fry them in batches until they turn golden brown and crispy, which should take about 3-5 minutes per batch.
Remove and Drain:

Use a slotted spoon to remove the fritters from the hot oil and place them on a plate lined with paper towels to drain any excess oil.

Serve:

Serve the crispy lotus stem fritters hot as a snack or appetizer.
They pair well with mint chutney, tamarind chutney, or your favoruite dipping sauce.
These crispy lotus stem fritters are a delightful treat that combines the natural crunchiness of lotus stem with the savoury flavours of the basan batter. You can eat this delicious recipe as a snakes and also preserve it for incoming guests.

Lotus Stem Curry:

Lotus Stem Curry recipe

Lotus stem curry, also known as Kamal Kakdi Ki Sabzi, is a delicious and nutritious Indian vegetarian dish. It's made using lotus stems, which have a unique crunchy texture and a mild, slightly sweet taste. Here's a simple recipe to make lotus stem curry:

Ingredients:

For the Lotus Stem Curry:

250 grams lotus stem (cleaned, peeled, and sliced into thin rounds)
1 medium-sized onion (finely chopped)
2 tomatoes (pureed)
2-3 cloves garlic (minced)
1-inch piece of ginger (grated)
2 green chilies (slit)
1/2 cup yogurt (whisked)
1/2 teaspoon turmeric powder
1 teaspoon red chili powder (adjust to taste)
1 teaspoon coriander powder
1/2 teaspoon cumin powder
1/2 teaspoon garam masala powder
Salt to taste
Cooking oil
Fresh coriander leaves for garnish
For Tempering (Tadka):

2 tablespoons oil or ghee
1 teaspoon cumin seeds
A pinch of asafoetida (hing)
Instructions:

Prepare the Lotus Stem:

Clean, peel, and slice the lotus stem into thin rounds. You can soak them in water to prevent discoloration.
Parboil the Lotus Stem:

In a large pot, bring water to a boil. Add the lotus stem slices and a pinch of salt.
Boil for about 5-7 minutes or until they are partially cooked (tender but still firm).
Drain and set aside.

Prepare the Curry Base:

Heat OilPainting in a visage or kadai over medium heat. Add cumin seeds and asafoetida. Let them expectorate. Add diced onions and sauté until they turn golden brown. Add Spices Add diced garlic, grated gusto, and green chilies. Sauté for a couple of twinkles until the raw smell disappears. Add turmeric greasepaint, red chili greasepaint, coriander greasepaint, and cumin greasepaint. Cook for another nanosecond.

Tomato Puree Add tomato puree and cook until the oil painting starts to separate from the masala. Add Lotus Stem

Add the parboiled lotus stem slices to the masala and mix well.
Cook the Lotus Stem:

Cover the pan and let the lotus stem cook on low to medium heat for about 10-15 minutes, stirring occasionally. You can sprinkle a little water if the mixture gets too dry.
Yogurt:

Once the lotus stem is tender and cooked through, reduce the heat to low and add the whisked yogurt. Stir continuously to avoid curdling.

Garam Masala and Salt:

Add garam masala powder and salt to taste. Mix well.
Simmer:

Let the curry simmer for another 5-7 minutes, allowing the flavours to meld together.
Garnish:

Garnish the lotus stem curry with fresh coriander leaves.

Serve:

Serve hot with steamed rice or Indian bread like roti or naan.
Enjoy your homemade lotus stem curry! Adjust the spice levels to suit your taste preferences.

Spicy Lotus Stem Pickle:

Marinate lotus stem in a mixture of vinegar, chili, and spices to make a tangy pickle.

Stuffed Lotus Stem:

Cut lotus stem into thick rounds, stuff them with a mixture of spices, and pan-fry until tender.

Lotus Stem and Potato Curry:

Combine lotus stem and potatoes in a rich curry with aromatic spices and tomatoes.

Sesame-Coated Lotus Stem:

Coat lotus stem slices in a mixture of sesame seeds and spices and roast until crispy.
Lotus Stem Soup:

Blend cooked lotus stem with vegetable or chicken broth, season with herbs and spices, and serve as a comforting soup.

Lotus Stem Salad:

Slice lotus stem thinly and toss with cucumber, onions, and a tangy vinaigrette for a refreshing salad.

These recipes showcase the versatility of lotus stem and offer a range of flavors and textures to suit various preferences. Whether you prefer it crispy, spicy, or in a hearty curry, lotus stem can be a delightful addition to your culinary repertoire.