6 Yummy and Healthy lotus stem recipes | You Should Try At Home

Healthy lotus stem recipes
Healthy lotus stem recipes

6 Yummy and Healthy lotus stem recipes | You Should Try At Home

Amazing benefits of having lotus stem recipes. Because our body acquires energy through the level of carbohydrates and proteins it produces for every 100 grams of lotus root. It contains many vitamins and minerals present. Which can help to reduce the acid base balance in our body. Mainly it helps to increase immunity power and to maintain body temperature. Additionally, Vitamin C Rich is a water soluble vitamin that aids in the growth and repair of body tissues, bones and teeth.

Lotus roots are Rich in complex carbohydrates and a great source of dietary fiber, lotus root helps reduce fat deposited in adipose tissue and primarily helps reduce constipation. The 100 grams of root stem provide about 74 calories, however they are made up of many health benefits of vitamins and mineral nutrients. Lotus rhizome is an excellent source of dietary fiber. Daily Fiber Requirement Dietary fiber along with the slow-digesting complex carbohydrates in lotus root help lower blood cholesterol from body sugar.

lotus root contains powerful antioxidants and one of the excellent sources of vitamin C 100 grams of root provides 44 milligrams or 73% of the recommended daily values, vitamin C is a powerful water soluble antioxidant, it is essential for the synthesis of collagen in humans. In the body, collagen is the main structural protein within the body necessary to maintain the integrity of blood vessels, skin, organs, and bones. Regular consumption of foods rich in vitamin C helps the body protect itself from scurvy and build resistance against viral infections. 

The lotus also increases immune power. The root contains moderate levels of some of the nutritionally accumulated vitamin B complexes, such as pyridoxamine b6 folates, niacin, riboflavin pantothenic acid and thiamine ferredoxin, vitamin b6 acts as a coenzyme in neurochemical synthesis in the brain that influences the proper paradox. It controls nervous irritability, headache and tension, it also reduces the risk of heart attack by controlling the harmful concentrations of homocysteine ​​in the blood and, in addition, the route provides healthy amounts of some essential minerals such as copper, iron, zinc, Magnesium and manganese copper is a cofactor for many vital enzymes, including cytochrome C oxidase and superoxide dismutase.

Other minerals function as co-factors of this enzyme manganese and zinc, along with iron, are also necessary for the production of red blood cells.Neutral but delicate crisp flavor of Lotus root due to its optimal electrolyte balance. sodium to potassium at the t 14 value while sodium gives the root a sweet taste, potassium counteracts the adverse effects of sodium by regulating heart rate and blood pressure.

Lotus stem recipes | Lotus root curry

Ingredients 

Lotus Stem-250gm
Onions-100gm (chopped)
Tomatoes- 100gm (glued)
Garlic Cloves-10gm
Ginger inches-1 / 2 gm
Masala meat-1 tsp
Coriander powder-1 tsp
Amchur Dry Mango Powder-1 tsp
Garam Masala-1 Tsp
Coriander leaves-1 tsp
2 teaspoons of oil

Methods

Remove the unwanted  skin of the lotus root and cut it into round pieces, boil the stem in the pot and simulate for 5 minutes. Turn off the gas.
Take the oil, add the cold green and garlic, until golden brown, add the onions and ginger, sauté until golden, then add the tomato puree, add salt, cold red, turmeric, meat masala, powder coriander and sauté until the oil separates, now add the boiled lotus stem in the masala and fry it for 5 minutes so that the masala is absorbed, now add water so that the curry simmer for 15 minutes, keep stirring at regular intervals so that the masala does not burn.
Check if the lotus stems are well cooked
Now decorate with garam masala, amchur powder, and coriander leaves.
Serve it with chapati or lachedar paratha

Lotus stem masala fry

Ingredients

Lotus Stem - 150gm
Tomato - 100gm
Green chili - 2-3
Ginger - 1-inch-long piece.
Oil - 2 tablespoons.
Cumin seeds - 1/2 teaspoon of tea.
Heeng- 1 pinch.
Turmeric powder - 1/3 teaspoon of tea.
Coriander powder - 1 1/2 teaspoon of tea.
Cold red powder - 1/6 teaspoon of tea.
Salt - 3/4 teaspoon of tea.
Garam masala - 1/6 teaspoon
Coriander leaves - 2 tablespoons

Methods

Unwanted particles were removed to wash lotus stems thoroughly under running water. Once the water dries from the stems and peel it. Cut the stems into small pieces in a round shape.
Put the stem pieces in the pot with 1/2 cup of water and 1/4 teaspoon of salt to boil up to 1 whistle. Now boil for 2 minutes of moire after pressing on low heat and turn off the stove.
Open the pot and strain the water from the lotus stems.
Wash the tomatoes and cut them into large pieces. Break the stems of the green chili, peel the ginger and cut it into small pieces. Put all these ingredients in a mixer and make a fine paste.
Heat the oil in a pan and put cumin seeds, heeng inside. Let it sizzle. Once the cumin seeds are browned, add turmeric powder and coriander powder. Now put the tomato paste in the pan along with the red chili powder and mix well with the masala. Grill the masala until the oil begins to float over the masala.
Now add salt and garam masala in the masala and mix well. Put the boiled lotus stems in the masala, stir with the spoon to mix well and cook for 3-4 minutes.
Lotus Stem Fry is ready. Decorate with coriander leaves and serve with chapati, naan and paratha.

Lotus stem spicy soup

Ingredients

Lotus stems, bleached and sliced ​​-1 cup
Oil- 1 tablespoon
Thai red curry paste - 2 teaspoons
medium chopped young onions-2cup
carrot, thinly sliced ​​-1The stems
1 slices of dried mushrooms
thinly sliced ​​5 cubes of tofu -¼ cup
Vegetable broth - 4 cups
Salt to taste
Black pepper powder to taste
Tender onion stalk cut into ½ inch pieces 1


Methods

Heat oil in a nonstick skillet, add Thai red curry paste and sauté.
Add a little water, mix and continue sautéing. Add chives, carrots, leek, lotus stem, mushrooms, and tofu, mix and sauté until vegetables are tender.
Add the vegetable stock, mix and simmer for 3-4 minutes.
Add salt and powdered black pepper and mix well. Pour the soup into a serving bowl, garnish with tender onion stems, and serve hot.

Lotus stem chips

Ingredients

Lotus stem - 250gm
Oil - for frying chips
Salt: according to taste 
Black pepper - 2 pinches
Amchoor powder - 2 pinches.

Methods 

clean and wash the shell and cut the Lotus stem a bit at both ends. Now take a knife or chip cutter to cut the lotus stem into thin slices in a circle.
Heat a little sunflower oil in the pan and put the fries. Fry first on high heat and then lower the flame. Fry the fries until they turn crisp and light brown. Take them out on a plate and repeat the steps to fry the rest of the fries. Let the potatoes cool and sprinkle the masala over them. Sprinkle salt, black pepper, and powders on the fries. Lotus Stem Chips are ready to serve.
Leave the potatoes outdoors until cool. You can serve the fries with tea or coffee and store the leftover potatoes in an airtight container. Lotus Stem Chips can be stored for more than 15 days.

Lotus stem masala dosa

Ingredients

lotus stem - 325 gm (chopped)
Oil - 2 tablespoons
Jeera - 1/2 teaspoon
Curry leaves - 1 sprig
Onion - 1 large (finely chopped)
Garlic and ginger paste - 1 tsp
Tomato - 1 large (finely chopped)
Salt - 1 teaspoon (adjust according to taste)
Turmeric - 1/4 teaspoon
Red chili powder - 1 teaspoon
Coriander powder - 1/2 teaspoon
Cinnamon powder - 1/4 teaspoon (optional)
Garam masala - 1 teaspoon
Kasturi methi - 1 teaspoon
Coriander leaves - To decorate

Methods

Grind the soaked cashews together with the fennel seeds into a thick paste with a little water. Keep cashew paste aside until use.
Now heat the oil in a skillet, add the jeera, and once it begins to change color, add the curry leaves, onion, ginger paste, and garlic and sauté until the onion begins to change color.
Follow with tomato, salt, and all of the powder (turmeric, red chillies, coriander, cinnamon, except the garam masala powder) and sauté over medium-low heat until well combined.
Add 1/2 cup of water, mix and set the flame to low.
Add the cashew paste and mix well. Follow with garam masala powder and kasuri methi (crush with the palm of your hand) and mix well again. Let everything simmer for a few more minutes until the oil begins to separate at the top.
Add the chopped lotus stem and mix well. Set the flame to medium and cook for one minute. Turn off the flame and garnish with coriander leaves and mix well. The lotus masala stalk is ready. Keep it aside.
start preparing the dosa. Heat a tawa, take 3/4 tablespoon of dough and spread it in a thin dosa. Once the top is lightly cooked, apply about 1/4 teaspoon of butter to the dosa. Cook over medium heat until the tawa touch side begins to brown. Place about 2-3 tablespoons of prepared masala in the center and spread it evenly over the dosa.
add a little lotus stem mass that we had previously reserved. Fold the dosa as shown in the image and press gently with the spatula. Turn to the other side and press gently again. Now transfer the dosa to the serving plate and repeat the steps for the remaining dosas.
Serve hot with chutney.

Lotus stem spicy chutney

Ingredients

Dried red chili peppers - 6 pieces
lotus stem - 150gm
Tamarind - 1 tablespoon
Salt to taste
Oil - 6 tablespoons
Mustard seeds - 1 tsp


Methods

Soak the dried red chillies in warm water for 10 minutes.
Drain them, add it to a blender, along with the lotus stem, tamarind, salt. Add very little water and turn it into a fine puree.Heat the oil in a kadai. Add the mustard seeds and let it splash.Add hot sauce and simmer until oil separates.Serve with dosa, idli, kuzhi paniyaram. You can store leftover chutney in the refrigerator and use for up to 1 week.

Take the dried red chilies in a bowl of lukewarm water and soak them for 5 minutes Now take your other ingredients Take the drained chiles in a blender add the chopped lotus stem, add the tamarind and a little salt to mix first mix lightly so that the chilies are crushed add a little water at a time and turn it into a fine puree Set it aside for a moment. Heat the oil in a splash of kadai. The mustard seeds add the hot sauce, wash the blender with a little water and pour it too. notes that the oil will separate from the mixture can now serve.

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