Lotus Root with Chilli & Honey


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Added to 9 cookbooks   This recipe has been viewed 11573 times

1. lotus root should not be very thinly sliced else they become soggy very soon when mixed with gravy.
2.u can half fry these lotus roots , cool & keep them frozen & again fry whenever required 2 save time .

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Preparation Time: 15 mts   Cooking Time: 5mts  & nbsp
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Ingredients


500 gms lotus stem (kamal kakdi / bhein) (peeled and washed properly)
2 tsp cornflour
2 tsp plain flour (maida)
oil for frying
1 tbsp oil
1 tbsp chopped garlic (lehsun)
1 onion , sliced
1 capsicum (jullienes)
1 tbsp honey
1 tsp red chilli paste
4 tbsp tomato ketchup
1 tsp soy sauce
salt to taste

Method

  1. 1. slantly cut the lotus roots & dry with a kitchen towel.
  2. 2. dust with cornflour & maida 2 coat it evenly .
  3. 3. deep fry them in hot oil until golden crispy browm . drain & keep on absorbent paper.
  4. 4. heat oil in a pan. saute garlic in it . add red chilli paste , soy sauce & ketchup. mix well .
  5. 5. add onions & saute a little. add water 2 adjust the consistency.gravy shd b thick just 2 coat all the ingredients.
  6. 6.add salt , fried lotus roots& capsicum & toss well. finally add honey & serve immidiately as a delicious appetizzer.


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This recipe was contributed by rupa_13 on 27 Oct 2000


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