honey chilli lotus stem recipe | crispy lotus stem in honey chilli sauce | oriental crispy lotus stem | with 27 amazing images. crispy lotus stem in honey chilli sauce, a delicious and quick appetizer/starter recipe made with deep fried crispy lotus stem in sweet chilli honey sauce. Learn how to make honey chilli lotus stem recipe | crispy lotus stem in honey chilli sauce | oriental crispy lotus stem | Lotus Stem is also known as Kamal Kakdi in India. In many parts of Northern India it is also known as Bhein. It is also very commonly used in Chinese and many other South Asian cuisines. The lotus stem is a very exotic dish that is been used in many parts of the world as a stir fry or even as vegetable subzi in most of the north Indian dish. Lip-smacking delicious honey chilli lotus stem, perfect as a starter or appetizer, it gets done quickly too. Thinly-sliced lotus stems are first deep fried and then stir-fried with flavorful sauces, spices and honey to get a sweet and sour delicacy that tickles your taste buds. The honey added to it not only elevates that taste but also balances the spices and the salt. Tips to make honey chilli lotus stem: 1. Instead of honey you can add maple syrup also. 2. Do not deep fry them together otherwise they will stick to each other and will not cook properly. 3. Deep fry them batch wise on medium flame so they get cooked properly. Enjoy honey honey chilli lotus stem recipe | crispy lotus stem in honey chilli sauce | oriental crispy lotus stem | with detailed step by step photos.

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!

Pachranga achaar is a famous Punjabi pickle which I came across quite accidentally enroute from Delhi to Ludhiana. There was a huge pickle factory on the highway by the side of which I stopped. Here I discovered they were manufacturing and exporting a whole array of North Indian pickles. I stumbled upon this pickle which I thought was totally amazing. I took a small sample back home with the sole purpose of being able to make it myself. Like all Punjabi pickles, this one too was made using mustard oil. Pachranga achaar as its name suggests is made using five main ingredients raw mangoes, chick peas, lotus stem, karonda and amlas or limes, pickled with whole spices. In this recipe, I have used a combination of raw mangoes, chick peas and lotus stem omiting karonda and amlas but you can add more vegetables if you like. Serve this achaar with Parathas of your choice to tantalize your taste buds.

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 stem is, it is the matured stem of the lotus flower, which is almost a foot long when vegetable vendors sell it. You will find it coated with mud due to the surroundings in which it grows. The mud also acts as a protective covering and keeps the stem fresh for a longer period. Choose a lotus stem that is almost 25 mm. (1") thick, as the thicker ones have more flavour. Wash the lotus stems thoroughly under a tap of running water to remove the muddy coating. Peel the lotus stems and cut into thin roundels using a sharp knife. Wash the roundels again to get rid of any residual mud and pat them dry. Combine the roundels with pickling spices and mustard oil and that is all that is needed to make this pickle. Store this for upto one year and enjoy it with your favourite roti or paratha.

A traditional tikki made with lotus roots, potatoes and spinach, combined with a tangy green paste and delicately flavoured with fennel powder.

Pachranga achaar is a famous punjabi pickle which i came across quite accidentally enroute from delhi to ludhiana. There was a huge pickle factory on the highway by the side of which i stopped. Here i discovered they were manufacturing and exporting a whole array of north indian pickles. I stumbled upon this pickle which i thought was totally amazing. I took a small sample back home with the sole purpose of being able to make it myself. Like all punjabi pickles, this one too was made using mustard oil. Pachranga achaar as its name suggests is made using five main ingredients - raw mangoes, chick peas, lotus stem, karonda and amlas or limes, pickled with whole spices. In this recipe, i have used a combination of raw mangoes, chick peas and lotus stem omitting karonda and amlas but you can add more vegetables if you like. Serve this achaar with parathas, to tantalize your taste buds.