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7 lotus stem recipes



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Recipe# 22803
07 Nov 16
 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!
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Recipe# 3436
23 Jul 09
 by Tarla Dalal
No reviews
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 ....
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Recipe# 32762
16 May 14
 by Tarla Dalal
No reviews
A traditional tikki made with lotus roots, potatoes and spinach, combined with a tangy green paste and delicately flavoured with fennel powder.
Recipe# 14197
30 Sep 11
 by ramanika
No reviews
Tingle your taste buds with the spicy and tandgy lotus stem pickle made from chopped lotus stem or kamal kakdi.
Recipe# 34967
24 May 11
 
by LOPA SHAH
No reviews
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.
Recipe# 10356
27 Oct 00
 
by rupa_13
No reviews
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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