Monday, June 1, 2015

Healthy Lotus Stem or Kamal Kakdi Recipe ~Tasty and Nutritious


About the Lotus Stem~Nutrients and Health Benefits


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Lotus stem is a commonly used vegetable in our kitchens in India. Known by many names like Kamal Kakdi, Bhasida, Bhen, Bhinsa, Bhe, Bheen, Amboruha etc., it is a vegetable that has high nutritional value. Highly effective in lung diseases and respiratory diseases, it contains dietary fiber, calcium, phosphorus, iron, vitamin C and a lot of other minerals that help maintain our health while also prevent dangerous diseases like Cancer, Inflammation, Asthma and Digestive disorders.

It keeps our bowel movements regulated, keeps our respiratory system healthy, strengthens our heart, has dietary fiber and enhances our hemoglobin. It can be eaten raw, boiled and cooked in a meal.


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Besides all these good qualities, the best thing is that I just love Lotus Stem. I love it in pickled form, cooked in a curry, as a simple dry vegetable like below and in its fried avatar to accompany my evening tea. Used in various ways, it tastes amazing every time! :)

Cooking Instructions:


Calorie Count: 66 calories per 100 gm.


Today, I am going to share with you a very simple yet very tasty recipe that uses little oil but doesn't compromise on the taste. In this dish, we will use only that much oil which is require to crackle the spices and rely more on steaming to cook the lotus stems and potatoes used here.


Serving: 4



Ingredients needed:


1/2 kg Lotus Stem or Kamal kakdi
2-3 medium sized potatoes, cut in circular discs
1 tbsp Mustard Oil
2 tsp Panchforan Masala (Cumin, Brown Mustard, Fenugreek, Nigella and Fennel)
A pinch of Hing or Asafoetida
1 onion 
1/2 ginger
3-5 garlic pieces
1 cup of gram flour (besan)
1/4 cup of rice flour or corn flour
1 tsp tsp turmeric
1/4 tsp red chilli powder
1/6 tsp Garam masala
1 tsp ground coriander
Coriander leaves (To garnish)

How to make?


1) Peel and cut the potatoes in circular discs.

2) Peal and cut the Lotus Stem in circular discs.
3) Soak both in salted water for 5-7 minutes and then wash thoroughly under running water.



4) Coarsely grind ginger, garlic and onion in a paste.



5) Take gram flour, cornflour or rice flour, turmeric, ground coriander, garam masala, salt to taste, red chilli powder and the ground paste containing ginger, garlic and onion in a bowl and mix well.



6) Strain the lotus stem and potatoes and add to this mixture and mix well so as to coat the vegetables with the gram flour and spices mixture.
7) Leave for 10 minutes.
8) Heat oil in a pan and add Hing (Asafoetida) and the Panchforan masala. 



9) Let the spices crackle and then add the mixture containing the Lotus Stem.
10) Stir and cover the pan with a lid. 



11) Lower the flame to medium and then after 1 minute, again lower to simmer.
12) Cook for 5-10 minutes. Keep checking and stirring occasionally.
13) The vegetable is ready when you see a brownish layer on it which shows that it is cooked and crisp.
14) Take down and garnish with coriander. Serve with Chapati, Naan and Paratha.


Cool Tips:
 - When you add mustard oil in a pan sprinkle some salt on it. This ensures that the pungency of the oil is removed and oil gets heated quickly. When a light smoke starts emerging from the oil then this means that the oil is properly heated and the vegetables etc. can now be added!
-Wash the Lotus Stem thoroughly under running water so as to remove all the dirt. Using salted water to soak it ensures that all the germs are removed.

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Until next time!

-Njkinny
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