01 Jan 1999
Kamal Kakdi ki Subzi by Tarla Dalal
Lotus stems taste very similar to water cress (singoda), and acquire an exotic flavour in this innovative gravy which combines tomatoes and brinjal. The roundels look like pretty small wheels, adding visual appeal also to this tasty dish!
01 Jan 1999
Lotus Stem Pickle by Tarla Dalal
Lotus stem, "bhein" or " kamal kakdi" as it is known, is extensively used in Kashmiri, Sindhi and Punjabi cuisines. Some parts of China and South East Asia are also known to use it. It is mainly used in vegetables to make fritters and for pickling. For all those who must be wondering what lotus ste ....
24 May 11
Corn and Lotus Stem Kebab by LOPA SHAH
Kebab or tikki is also famous now a days...the flavours and textures of corn and lotus stem gives this kebab a uniqueness which is stuffed with almond and walnut.
07 Sep 12
Farali Fritters by Nutri Kavi
This snack is made up of lotus stem. Its an interesting snack option on fasting days
27 Oct 00
Lotus Root with Chilli & Honey by rupa_13
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 .
30 Sep 11
Lotus Stem Pickled Veg by ramanika
Tingle your taste buds with the spicy and tandgy lotus stem pickle made from chopped lotus stem or kamal kakdi.
15 Oct 12
Lotus Stem Salad by damyantiben
Simple, energy rich and fibrous salad fully vegetarian with Indian touch.
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