Lotus Recipes

GETTING READY 1) Wash, skin and de-vein the prawns. 2) Peel and wash fresh water chestnuts. 3) Chop the chestnuts finely. 4) Chop spring onions finely. MAKING 5) In a bowl mix prawns, water chestnuts, spring onions, ginger, salt and wine. Mix thoroughly. 6)... - 44.102

MAKING 1) In a large bowl, place the egg whites but do not mix or whisk them. 2) In a different bowl, mix together the chicken stock, cornflour, sherry, salt and pepper. Add to the bowl of eggs. 3) To the bowl, add the chopped chicken and stir well. 4) In the... - 42.7884

Cut the lotus roots into 3" pieces. Wash thoroughly after scraping off the brown skin and drain in a sieve. Slit the pieces gently, vertically from one side, till half-way through the roots. Mix the paneer and fine salt with ground nuts and fill into the... - 37.4942

1. Heat oil in large skillet; add pork, green onions and celery; saute 5 minutes, or until celery is tender and the pork is slightly browned. Stir in Chinese vegetables, chicken broth and ginger. Bring to boiling. 2. Mix cornstarch, sherry and soy sauce in a... - 36.457

Slice away and discard the ends of 3 lemons. Cut into thin, almost transparent slices. Remove seeds and cut slices into halves to make crescent shapes. Squeeze remaining lemons and combine the juice with the sugar. Add the lemon slices, cover, and refrigerate... - 34.9353

Place 2 tablespoons of ghee in a flat bottomed pan and add the ginger, garlic, salt and cumin powder. Stir for 2 minutes over a low heat and add the tomato pulp along with 1/2 cup of water. When it comes to the boil, add the sugar and the mixed cornflour and... - 32.4365

Heat oil, fry onion light brown, add bhaie and fry for 2-3 mins. Add salt and masalas, fry 2-3 mins, put in 1 cup hot water, cover and simmer till bhaie is soft and water absorbed. Add tomato and fry well, when tomato is soft, sprinkle gram flour on top, and... - 32.2134

Scrape the brown skin off the lotus roots and wash 2" cut pieces very thoroughly. Place 2 cups of water in a vessel over medium heat. When hot, add the salt, lotus stems, powdered ginger and fennel, cumin and the asafoetida and cook for 12 to 15 minutes,... - 31.422

Wash the lotus roots and scrape off the thin brown skin on top. Soak overnight. The next day, wash the roots well, split in the centre and remove every speck of dirt. Then grind it to a fine paste. Discard any stringy material. Place the ghee in a large... - 30.6077

Clean the lotus stems of their brown thin skin and slit them and wash them throughly and cut into 2 1/2" length. Lightly sprinkle with salt and steam them. After the roots have been steamed, heat oil in a karahi and fry them without browning them. Set... - 30.3778

Wash the lotus roots well and cut into diagonal pieces. Wash twice again to remove any embedded dirt. Fry the lotus roots in ghee and set aside. Heat the ghee, about 2 tablespoons, in a frying pan and when hot, add the cloves and then the traditional Kashmiri... - 30.0029

Clean, wash and cut the lotus roots into large 2" pieces. Place a vessel on the fire with 1/2 cup of ghee on a medium flame. When hot, lower the heat and lightly fry the lotus stem pieces and the apple pieces in small batches till red and golden in colour.... - 29.8319

Prepare the glutinous rice as in 'Eight Treasure Rice', cool and mix sugar and ground nuts. Wash and clean lotus roots but do not peel, or it will discolour. Cut off a piece, at one end to be used as lid. Fill the lotus roots with cooked rice, seal each root... - 27.7106