10 Healthy Pakistani Recipes of Bhee In Jhang

Introdution of bhee in pakistan

In Pakistan, Bhee refers to the lotus root or water lily root, which is a popular ingredient in various regional cuisines. It is primarily consumed in the provinces of Sindh and Punjab

where it is a delicacy and used in traditional recipe.

Cultural and Culinary Significance:

Sindhi Cuisine: In Sindh, bhee is a staple ingredient. It is often prepared as a curry (Bhee Aloo or Bhee Masala) with potatoes, onions, and aromatic spices. It is also used in stir-fries and sometimes paired with meat or lentils. Punjabi Cuisine: In Punjab, bhee is used in both vegetarian and non-vegetarian dishes. It is cooked in a variety of ways, including frying, making it into a dry sabzi (side dish), or adding it to gravies. Health Benefits: Bhee is rich in dietary fiber, vitamins, and minerals, particularly Vitamin C and potassium. It is also known for its cooling properties and is often consumed in hot climates. Availability: It is harvested from freshwater ponds, rivers, and lakes, particularly in Sindh and southern Punjab. The lotus root is sold fresh in local markets and is easily recognizable by its long, cylindrical shape with distinctive holes inside. Traditional Dishes: Bhee Aloo Curry: A Sindhi dish with potatoes. Bhee Tikki: A fried patty made with mashed bhee and spices. Pickled Bhee: In some areas, bhee is pickled to add tangy flavors. Would you like a recipe or more historical and cultural insights?

Shapes of bhee

In Jhang, a district in Punjab, Pakistan, bhee (lotus root) is harvested from the rivers and ponds in the region. The shapes of bhee commonly seen in Jhang are consistent with its natural structure and how it is cut for culinary use: Natural Shape

Tubular or Cylindrical: The raw bhee is long and cylindrical, resembling a pipe. It has a smooth brownish or light gray outer skin that is peeled before cooking.

Cross-Sectional Shape: When bhee is sliced, its cross-section reveals a unique hole-filled pattern due to its natural hollow chambers: Circular with Holes: When sliced, bhee looks like a circular disc with a flower-like pattern of 8–10 radial holes. These holes give it a beautiful and distinct appearance, which is often appreciated in dishes for both texture and visual appeal.

Local Cutting Styles in Jhang: In Jhang, how bhee is cut depends on the dish being prepared: Thin Round Slices: Used in stir-fries or curries like Bhee Masala. Diagonal Slices: These are larger, oblong shapes, preferred for stews or pickles. Julienne Strips: In some cases, bhee is cut into thin strips for frying or mixing with other vegetables. Small Cubes: These are rare but may be used in dishes like pulao or mixed curries. The riverine culture of Jhang, being close to the Chenab River, supports the growth of lotus plants, making bhee a readily available ingredient in the local cuisine.

Health benefits of bhee

Bhee (lotus root) is not only a versatile culinary ingredient but also highly nutritious, offering several health benefits. Its unique nutrient profile makes it a valuable addition to a balanced diet. Here are some of its key health benefits: 1. Rich in Dietary Fiber Benefit: Promotes digestive health by preventing constipation and improving bowel movements. Why: Bhee is an excellent source of dietary fiber, which helps in maintaining gut health and preventing issues like bloating and indigestion.

2. Supports Heart Health Benefit: Regulates blood pressure and reduces the risk of cardiovascular diseases. Why: It contains potassium, which helps relax blood vessels and maintains a healthy heart rate.

3. Boosts Immunity Benefit: Enhances the body’s defense mechanisms against infections. Why: Rich in Vitamin C, bhee strengthens the immune system by promoting white blood cell production and acting as an antioxidant.

4. Aids in Weight Management Benefit: Helps with weight loss and maintains a healthy body weight. Why: Low in calories and high in fiber, it keeps you full for longer and reduces unhealthy cravings.

5. Improves Blood Circulation Benefit: Promotes better oxygen and nutrient transport in the body. Why: Contains iron and copper, which are essential for red blood cell production and preventing anemia.

6. Enhances Skin Health Benefit: Reduces signs of aging, promotes glowing skin, and aids in wound healing. Why: Antioxidants and Vitamin C in bhee fight free radicals that cause skin damage.

7. Supports Brain Function Benefit: Enhances mental clarity and focus while reducing stress. Why: The Vitamin B complex, especially pyridoxine, in bhee helps in the production of neurotransmitters like serotonin and dopamine.

8. Regulates Blood Sugar Levels Benefit: Beneficial for people with diabetes or those managing their sugar intake. Why: Its fiber content helps in slowing the absorption of sugar into the bloodstream.

9. Detoxifies the Body Benefit: Cleanses the liver and improves overall detoxification. Why: The combination of dietary fiber and antioxidants helps eliminate toxins from the body.

10. Strengthens Bones Benefit: Promotes stronger bones and reduces the risk of osteoporosis. Why: Contains essential minerals like magnesium, phosphorus, and calcium.

Nutritional Composition (Per 100g of Bhee): Calories: ~74 kcal Fiber: ~3.1g Vitamin C: ~44 mg Potassium: ~556 mg Iron: ~1.2 mg Protein: ~2.6g In summary, bhee is a nutrient-dense, low-calorie vegetable that offers a range of health benefits, from improved digestion and heart health to better immunity and mental well-being. Would you like tips on how to incorporate bhee into your diet for maximum health benefits?

Bhee Gosht Curry (Lotus Stem with Mutton)

Introduction:

Bhee Gosht Curry is a traditional Pakistani dish that combines the earthy flavor of lotus stem (bhee) with the richness of tender mutton in a spiced curry. This dish is popular in regions like Punjab and Sindh and is known for its wholesome taste and nutritional value. Lotus stem is packed with fiber, vitamins, and minerals, making this dish both delicious and healthy. Ingredients: For the Main Dish: 500g mutton (cut into pieces) 300g lotus stem (peeled and sliced into thin rounds) 2 medium onions (finely sliced)

2 medium tomatoes( diced or blended into a puree) 1 cup plain yogurt (whisked) 3-4 tablespoons cooking oil or ghee For the Spice Mix: 1 tablespoon ginger paste 1 tablespoon garlic paste 1 teaspoon turmeric powder 1 teaspoon red chili powder (adjust to taste) 1 teaspoon cumin seeds 1 teaspoon coriander powder ½ teaspoon garam masala powder Salt (to taste) 2-3 green chilies (whole or sliced, optional) For Garnish: Fresh coriander leaves (chopped) 1-2 green chilies (sliced)

Instructions: Step 1: Prepare the Lotus Stem Wash the lotus stem thoroughly under running water to remove dirt. Peel the outer skin with a vegetable peeler and slice into thin rounds. Boil the sliced lotus stem in salted water for about 10-15 minutes until tender. Drain and set aside.

Step 2: Cook the Mutton

Heat oil painting or ghee in a large pot over medium heat. Add sliced onions and sauté until golden brown. This step is vital for a rich, luscious curry.

Add gusto and garlic paste, and stir for 1- 2 twinkles until ambrosial.

Add the mutton pieces and cook on medium-high heat for about 8-10 minutes, stirring frequently to brown the meat evenly. Step 3: Add Spices and Tomatoes Add turmeric greasepaint, red chili greasepaint, cumin seeds, coriander greasepaint, and swab to the pot. Mix well to fleece the mutton.

Stir in the chopped or blended tomatoes and cook for another 5-7 minutes until the tomatoes break down and the oil separates from the masala. Step 4: Add Yogurt and Cook Gradually add the whisked yogurt to the pot while stirring to prevent curdling. Cover the pot and let the mutton cook on low heat for 20-25 minutes, stirring occasionally. Add water if needed to ensure the meat cooks thoroughly and the curry doesn't dry out. Step 5: Add Lotus Stem Once the mutton is tender, add the boiled lotus stem slices to the pot. Mix well and let the curry simmer for another 10 minutes to allow the flavors to meld together. Step 6: Garnish and Serve Sprinkle garam masala powder and garnish with fresh coriander leaves and green chilies. Serve hot with naan, roti, or steamed rice.

2. Bhee Aloo Sabzi (Lotus Stem and Potato)

Bhee Aloo Sabzi (Lotus Stem and Potato Curry) is a delicious and hearty dish, popular in regions of Pakistan like Sindh and Punjab. The lotus stem (bhee) is cooked with potatoes in a flavorful mix of spices, resulting in a dish that is both aromatic and satisfying. Here's a simple recipe to make Bhee Aloo Sabzi at home.

Ingredients:

Bhee (Lotus Stem): 250g, peeled and sliced Aloo (Potatoes): 2 medium-sized, peeled and cubed Onion: 1 medium, finely chopped Tomatoes: 2 medium, finely chopped Ginger: 1-inch piece, grated Green Chilies: 2-3, slit Turmeric Powder: 1/2 teaspoon Red Chili Powder: 1 teaspoon (adjust to taste) Coriander Powder: 1 teaspoon Garam Masala: 1/2 teaspoon Cumin Seeds: 1/2 teaspoon Salt: to taste Oil: 2 tablespoons Cilantro (Coriander Leaves): for garnishing Water: as needed

Instructions:

Prepare the Bhee: Peel the lotus stem (bhee) and cut it into round slices, ensuring the slices are about 1/2-inch thick. You can also cut them into small chunks if preferred. Soak the sliced bhee in water with a bit of salt and vinegar to prevent oxidation and keep them fresh.

Cook the Potatoes: Heat 1 teaspoon of oil painting in a visage or wok. Add the cubed potatoes and fry them until they're golden brown. Remove them from the visage and set them away.

Prepare the Masala:

In the same pan, add the remaining oil and heat it. Add the cumin seeds and let them splutter.  Add the diced onions and sauté until they turn golden brown. Add grated gusto and slit green chilies, sautéing for another nanosecond.

Add Tomatoes and Spices: Add diced tomatoes, turmeric greasepaint, red chili greasepaint, coriander greasepaint, and swab. Cook until the tomatoes soften and the oil begins to separate from the masala (spice mix).

Cook the Bhee: Add the sliced bhee to the pan and mix it well with the masala. Cook for about 5-7 minutes, stirring occasionally.

Add Potatoes: Now add the fried potatoes and mix them into the mixture. Add enough water to create a gravy, cover, and let it cook on low heat for 10-15 minutes, until the potatoes are tender and the flavors are well absorbed. Final Touches: Sprinkle garam masala over the curry and mix well. Garnish with freshly chopped cilantro (coriander leaves) for added freshness and flavor.

Serve: Serve hot with roti, naan, or steamed rice.

3. Bhee Palak (Lotus Stem with Spinach)

Bhee Palak, or Lotus Stem with Spinach, is a traditional and nutritious dish enjoyed in various parts of South Asia, including Pakistan. The combination of bhee (lotus stem) and palak (spinach) creates a deliciously earthy and wholesome meal. Ingredients:

Bhee (Lotus Stem): 250 grams (peeled and sliced into thin rounds) Spinach (Palak): 500 grams (washed and finely chopped) Onion: 1 medium (finely chopped) Tomatoes: 2 medium (chopped or blended) Garlic Paste: 1 teaspoon Ginger Paste: 1 teaspoon Green Chilies: 2-3 (slit or chopped) Turmeric Powder: ½ teaspoon Red Chili Powder: 1 teaspoon (adjust to taste) Coriander Powder: 1 teaspoon Cumin Seeds: ½ teaspoon Oil or Ghee: 3-4 tablespoons Salt: To taste Fresh Coriander Leaves: For garnish

Instructions:

Prepare the Lotus Stem: Peel and wash the bhee (lotus stem) thoroughly. Slice into thin rounds. Boil the lotus stem slices in salted water for about 10 minutes or until slightly tender. Drain and set aside.

Cook the Spinach: In a pot, add the chopped spinach with a little water and cook for 5-7 minutes until it wilts. Remove from heat, mash slightly, and set aside. Make the Base Masala: Heat oil or ghee in a pan. Add cumin seeds and let them crackle. Add chopped onions and sauté until golden brown. Add ginger and garlic paste and fry for 1-2 minutes until fragrant. Stir in tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the oil separates from the masala.

Combine Ingredients: Add the boiled lotus stem slices to the masala and stir to coat them evenly. Add the cooked spinach and green chilies. Mix well and cook on low heat for 10- 12 twinkles to let the flavors immingle together.

Final Touches: Adjust seasoning as needed. Garnish with fresh coriander leaves before serving. Serving Suggestions: Serve hot with roti, paratha, or steamed rice. A side of yogurt or pickle complements this dish beautifully. Would you like me to suggest variations or provide nutritional information?

Bhee Chana Daal (Lotus Stem with Split Bengal Gram) Bhee Chana Daal (Lotus Stem with Split Bengal Gram) is a delightful and hearty dish that combines the earthy flavor of lotus stem with the rich texture of chana daal. It is a traditional Pakistani dish, perfect for a wholesome meal. Ingredients:

Bhee (Lotus Stem): 250 grams (peeled and sliced into thin rounds) Chana Daal (Split Bengal Gram): 1 cup (soaked for 2 hours) Onion: 1 medium (finely chopped) Tomatoes: 2 medium (chopped or blended) Garlic Paste: 1 teaspoon Ginger Paste: 1 teaspoon Green Chilies: 2-3 (slit or chopped) Turmeric Powder: ½ teaspoon Red Chili Powder: 1 teaspoon (adjust to taste) Coriander Powder: 1 teaspoon Cumin Seeds: ½ teaspoon Bay Leaf: 1 (optional) Oil or Ghee: 3-4 tablespoons Salt: To taste Fresh Coriander Leaves: For garnish

Instructions:

1. Prepare the Ingredients:

Lotus Stem: Peel and wash thoroughly. Slice into thin rounds and boil in salted water for 10-15 minutes or until tender. Drain and set aside. Chana Daal: Soak the daal for at least 2 hours, then boil it in water with a pinch of salt and turmeric until almost cooked but still firm. Drain and set aside.

2. Make the Masala:

Heat oil or ghee in a pan. Add cumin seeds (and bay leaf if using) and let them crackle. Add chopped onions and sauté until golden brown. Stir in garlic and ginger paste, cooking for 1-2 minutes until fragrant. Add tomatoes, turmeric greasepaint, red chili greasepaint, coriander greasepaint, and swab. Cook until the oil painting separates from the masala.

3. Combine the Ingredients:

Add the boiled lotus stem slices to the masala and stir to coat them. Add the semi-cooked chana daal and mix gently. Pour 1 cup of water (adjust as needed) to create a semi-thick gravy. Cover and let it simmer on low heat for 10-15 minutes until the chana daal and lotus stem are fully cooked and flavors meld together.

4. Final Touch:

Add the green chilies and cook for another 2-3 minutes. Garnish with fresh coriander leaves before serving.

Serving Suggestions:

Serve hot with naan, roti, or steamed basmati rice. A side of fresh salad or raita complements this dish well. Would you like me to include variations or tips for enhancing the flavor?

5. Bhee Keema (Lotus Stem with Minced Meat)

Bhee Keema (Lotus Stem with Minced Meat) is a flavorful dish combining the unique texture of lotus stem with the richness of spiced minced meat. This traditional Pakistani recipe is perfect for a comforting, protein-packed meal. Here's how you can make it:

Ingredients:

Bhee (Lotus Stem): 250 grams (peeled and finely chopped or grated) Minced Meat (Keema): 500 grams (beef, mutton, or chicken, as preferred) Onion: 2 medium (finely chopped) Tomatoes: 2 medium (chopped or blended) Garlic Paste: 1 teaspoon Ginger Paste: 1 teaspoon Green Chilies: 2-3 (chopped or slit) Yogurt: 2 tablespoons (optional, for extra richness) Turmeric Powder: ½ teaspoon Red Chili Powder: 1 teaspoon (adjust to taste) Coriander Powder: 1 teaspoon Cumin Powder: ½ teaspoon Garam Masala Powder: ½ teaspoon Oil or Ghee: 4 tablespoons Salt: To taste Fresh Coriander Leaves: For garnish

Instructions:

1. Prepare the Lotus Stem:

Peel, wash, and finely chop or grate the lotus stem. Boil it in salted water for 10-12 minutes until slightly tender. Drain and set aside.

2. Cook the Keema:

Heat oil or ghee in a large pan. Add chopped onions and sauté until golden brown. Add ginger and garlic paste, cooking for 1-2 minutes until fragrant. Add minced meat (keema) and stir-fry until it changes color and any excess water dries up.

3. Prepare the Masala:

Stir in tomatoes, turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Cook until the oil separates from the masala. If using yogurt, whisk it and add it to the mixture, cooking for another 2-3 minutes.

4. Combine Ingredients:

Add the boiled lotus stem to the keema mixture and mix well. Add ½ cup of water, cover, and let it simmer on low heat for 15-20 minutes until the keema is tender and the flavors blend together. Stir occasionally and adjust the water as needed for the desired consistency.

5. Final Touch:

Add garam masala powder and green chilies. Cook for another 2-3 minutes. Garnish with fresh coriander leaves.

Serving Suggestions:

Serve hot with naan, paratha, or steamed rice.

6. Bhee Pakoras (Lotus Stem Fritters)

Bhee Pakoras (Lotus Stem Fritters) are a crispy and delicious snack or appetizer made by coating lotus stem slices in a spiced gram flour batter and frying them to golden perfection. These pakoras are perfect for tea time or as a party snack. Here's an easy recipe to try: Ingredients:

For the Lotus Stem: Bhee (Lotus Stem): 250 grams (peeled and sliced into thin rounds) Salt: ½ teaspoon Water: For boiling For the Batter: Gram Flour (Besan): 1 cup Rice Flour: 2 tablespoons (for extra crispiness) Cumin Seeds: ½ teaspoon Red Chili Powder: 1 teaspoon (adjust to taste) Turmeric Powder: ½ teaspoon Coriander Powder: 1 teaspoon Carom Seeds (Ajwain): ½ teaspoon (optional, for flavor) Chaat Masala: ½ teaspoon (optional, for tanginess) Green Chilies: 1-2 (finely chopped) Fresh Coriander Leaves: 2 tablespoons (chopped) Baking Soda: A pinch Salt: To taste Water: As needed (to make the batter) For Frying: Oil: For deep frying

Instructions:

1. Prepare the Lotus Stem: Peel and wash the lotus stem thoroughly. Slice it into thin rounds. Boil the slices in salted water for 8-10 minutes or until slightly tender. Drain and set aside.

2. Make the Batter: In a mixing bowl, combine gram flour, rice flour, cumin seeds, red chili powder, turmeric powder, coriander powder, carom seeds (if using), chaat masala, and salt. Add chopped green chilies and fresh coriander leaves. Gradually add water to the dry ingredients and whisk to form a smooth, thick batter. Make sure there are no lumps. Add a pinch of incinerating soda pop and blend just before frying.

3. Coat and Fry: Heat oil in a deep frying pan over medium heat. Dip each lotus stem slice into the batter, ensuring it is well-coated. Gently slide the batter-coated slices into the hot oil. Fry in batches to avoid overcrowding. Fry until the pakoras are golden brown and crispy on both sides. Remove with a slotted ladle and place on a paper kerchief to drain redundant oil painting. 4. Serve: Sprinkle a little chaat masala over the hot pakoras for extra flavor.

7- Bhee Pulao (Lotus Stem Rice)

Bhee Pulao (Lotus Stem Rice) is a fragrant and hearty rice dish that combines the earthy flavor of lotus stem with aromatic spices. It's a delightful main course for family meals or special occasions. Here's a simple recipe to prepare it: Ingredients:

For the Lotus Stem:

Bhee (Lotus Stem): 250 grams (peeled and sliced into thin rounds) Water: For boiling Salt: ½ teaspoon For the Pulao: Basmati Rice: 2 cups (soaked for 30 minutes and drained) Onion: 1 large (thinly sliced) Tomatoes: 2 medium (chopped or blended) Ginger-Garlic Paste: 1 tablespoon Green Chilies: 2-3 (slit lengthwise) Yogurt: 2 tablespoons (optional, for a richer flavor) Whole Spices: Bay Leaf: 1 Cinnamon Stick: 1 Cloves: 3-4 Green Cardamoms: 2 Black Cardamom: 1 (optional) Cumin Seeds: 1 teaspoon Turmeric Powder: ½ teaspoon Red Chili Powder: 1 teaspoon (adjust to taste) Coriander Powder: 1 teaspoon Salt: To taste Oil or Ghee: 4 tablespoons Water or Stock: 3 cups Fresh Coriander Leaves: For garnish Fried Onions: For garnish (optional)

Instructions:

1. Prepare the Lotus Stem: Peel and wash the bhee thoroughly. Slice into thin rounds. Boil the lotus stem slices in salted water for 10-12 minutes or until slightly tender. Drain and set aside.

2. Cook the Masala: Heat oil or ghee in a large pot. Add the whole spices (bay leaf, cinnamon stick, cloves, cardamoms, and cumin seeds) and sauté until fragrant. Add sliced onions and cook until golden brown. Stir in ginger-garlic paste and cook for 1-2 minutes until fragrant. Add tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the oil separates from the masala. Mix in yogurt (if using) and cook for another 2 minutes.

3. Combine Ingredients: Add the boiled lotus stem slices to the masala and mix well. Add the drained rice and gently toss to coat the rice with the masala. Pour in 3 cups of water or stock. Stir gently and bring to a boil.

4. Cook the Pulao: Once the water starts boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let the rice cook for 15-20 minutes or until the rice is tender and the water is absorbed. Turn off the heat and let the pulao rest for 5 minutes before fluffing it with a fork.

5. Garnish and Serve: Garnish with fresh coriander leaves and fried onions (if using).

8- Bhee Salad

Bhee Salad is a refreshing and healthy dish that highlights the crunchy texture of lotus stem (bhee) combined with fresh vegetables, herbs, and a tangy dressing.

Ingredients:

For the Salad:

Bhee (Lotus Stem): 250 grams (peeled and thinly sliced into rounds or strips) Cucumber: 1 medium (diced or thinly sliced) Tomatoes: 1 medium (diced) Onion: 1 small (thinly sliced) Carrot: 1 medium (grated or julienned) Capsicum/Bell Pepper: ½ (thinly sliced, optional) Fresh Coriander Leaves: 2 tablespoons (chopped) Mint Leaves: 1 tablespoon (chopped) Green Chilies: 1-2 (finely chopped, optional) For the Dressing: Lemon Juice: 2 tablespoons Olive Oil or Mustard Oil: 1 tablespoon Salt: To taste Black Pepper: ½ teaspoon (freshly ground) Roasted Cumin Powder: ½ teaspoon Chaat Masala: ½ teaspoon (optional, for tanginess) Honey or Sugar: ½ teaspoon (optional, for balance)

Instructions:

1. Prepare the Lotus Stem: Peel and wash the lotus stem thoroughly. Slice it thinly into rounds or strips. Boil the slices in lightly salted water for 10-12 minutes until tender but still crisp. Drain and allow them to cool.

2. Assemble the Salad: In a large mixing bowl, combine the boiled lotus stem, cucumber, tomatoes, onion, carrot, capsicum, fresh coriander, mint leaves, and green chilies (if using).

3. Make the Dressing: In a small bowl, whisk together lemon juice, olive oil (or mustard oil for a more traditional flavor), salt, black pepper, roasted cumin powder, chaat masala (if using), and honey or sugar (if desired). Adjust the seasoning to taste.

4. Combine: Pour the dressing over the salad ingredients and toss gently to combine.

5. Serve: Transfer the salad to a serving dish. Garnish with a sprinkle of roasted cumin powder or chaat masala for extra flavor.

Variations: Add Protein: Toss in some boiled chickpeas, grilled chicken, or crumbled feta cheese for a more filling salad. Crunchy Twist: Top with roasted peanuts, sunflower seeds, or croutons for added texture. Spicy Kick: Add a drizzle of hot sauce or crushed red chili flakes to the dressing.

9- Bhee Stir-Fry recipe

Bhee Stir-Fry is a quick, healthy, and flavorful dish that showcases the natural crunch of lotus stem combined with aromatic spices and fresh vegetables. It can be served as a side dish or a light main course. Here's an easy recipe:

Ingredients:

For the Stir-Fry:

Bhee (Lotus Stem): 250 grams (peeled and thinly sliced into rounds or strips) Onion: 1 medium (sliced) Garlic: 3-4 cloves (finely chopped) Ginger: 1-inch piece (julienned) Bell Peppers: 1-2 (sliced into strips; use different colors for variety) Carrot: 1 medium (julienned) Green Chilies: 2 (slit or chopped, optional) Soy Sauce: 2 tablespoons Oyster Sauce or Hoisin Sauce: 1 tablespoon (optional, for extra flavor) Red Chili Flakes: ½ teaspoon (optional) Black Pepper: ½ teaspoon (freshly ground) Salt: To taste Oil: 2-3 tablespoons (sesame oil or any cooking oil) Sesame Seeds: 1 teaspoon (optional, for garnish) Fresh Coriander or Spring Onions: For garnish Instructions: 1. Prepare the Lotus Stem: Peel and wash the lotus stem thoroughly. Slice it into thin rounds or strips. Boil the slices in salted water for 8-10 minutes until tender but still firm. Drain and set aside.

2. Heat the Oil: Heat oil in a wok or large frying pan over medium-high heat. Add chopped garlic and julienned ginger, stirring until fragrant.

3. Add Vegetables: Add the sliced onions, bell peppers, and carrots. Stir-fry for 2-3 minutes until they are slightly tender but still crisp.

4. Cook the Lotus Stem: Add the boiled lotus stem slices to the pan. Stir-fry for 3-4 minutes on high heat, ensuring they are coated with the oil and mix well with the vegetables.

5. Add Seasoning: Stir in soy sauce, oyster or hoisin sauce (if using), black pepper, and red chili flakes. Mix well to evenly coat the lotus stem and vegetables. Adjust salt as needed (soy sauce may already be salty).

6. Garnish and Serve: Sprinkle with sesame seeds and garnish with fresh coriander or chopped spring onions.

Serve hot.

10- Bhee Yakhni Soup (Lotus Stem Broth) recipe

Bhee Yakhni Soup (Lotus Stem Broth) is a warm, comforting, and nutritious soup that features lotus stem in a flavorful broth infused with aromatic spices. This traditional dish is light yet satisfying, making it perfect for cold evenings or as a starter. Here's a simple recipe to prepare it:

Ingredients:

For the Yakhni (Broth):

Bhee (Lotus Stem): 250 grams (peeled and sliced into thin rounds) Bone-in Meat (optional): 250 grams (chicken, mutton, or beef; optional for a richer broth) Water: 6 cups Onion: 1 medium (sliced) Ginger: 1-inch piece (sliced) Garlic: 4-5 cloves Bay Leaf: 1 Cinnamon Stick: 1 small piece Cloves: 3-4 Black Peppercorns: 1 teaspoon Cumin Seeds: 1 teaspoon Salt: To taste For the Finishing: Ghee or Butter: 1 tablespoon Fresh Coriander Leaves: For garnish Green Chilies: 1-2 (slit, optional for spice) Lemon Juice: 1 tablespoon (optional, for tanginess)

Instructions:

1. Prepare the Lotus Stem: Peel and wash the lotus stem thoroughly. Slice it into thin rounds. If using meat, wash it and set it aside.

2. Prepare the Yakhni (Broth): In a large pot, combine water, lotus stem, meat (if using), onion, ginger, garlic, bay leaf, cinnamon stick, cloves, black peppercorns, cumin seeds, and salt. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 45-60 minutes to allow the flavors to infuse and the meat (if used) to become tender. Strain the broth into another pot, separating the solids. If meat is used, shred it and set it aside.

3. Assemble the Soup: Heat ghee or butter in a pan. If desired, sauté a few slices of lotus stem or green chilies for garnish. Pour the strained broth into the pan. Add the shredded meat (if using) and adjust salt to taste.

4. Final Touch: Add lemon juice for a hint of tanginess. Garnish with fresh coriander leaves before serving.