Lotus Stem Salad


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Simple, energy rich and fibrous salad fully vegetarian with Indian touch.

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Lotus Stem Salad recipe - How to make Lotus Stem Salad

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
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1 cup sliced and parboiled lotus stem (kamal kakdi / bhein)
1 cup sliced and parboiled carrot
1 tbsp chopped celery

To Be Mixed Together For The Dressing
salt to taste
2 tsp lemon juice or 1/2 tsp rice (chawal) vinegar
freshly ground black pepper powder to taste
3 tsp powdered sugar
1 tsp soy sauce

For The Tempering
2 tsp olive oil
1 tsp cumin seeds (jeera)
a few curry leaves (kadi patta)

To Garnish
1/4 cup chopped spring onions

To Serve
tomato soup
  1. Combine all the vegetables and dressing in a bowl and mix well.
  2. Heat the oil in a small pan and add the cumin seeds.
  3. When the seeds crackle, add the curry leaves and pour this tempering in a bowl and toss gently.
  4. Refrigerate it for an hour and serve fresh.
  5. Garnish it with spring onions while serving and serve with hot tomato soup.

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This recipe was contributed by damyantiben on 15 Oct 2012

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