Online edition of India's National Newspaper
Saturday, Dec 11, 2004

About Us
Contact Us
Metro Plus Hyderabad
Published on Mondays, Tuesdays, Wednesdays, Thursdays & Saturdays

Features: Magazine | Literary Review | Life | Metro Plus | Open Page | Education Plus | Book Review | Business | SciTech | Entertainment | Young World | Property Plus | Quest | Folio |

Metro Plus    Bangalore    Chennai    Delhi    Hyderabad    Madurai    Mangalore    Tiruchirapalli    Thiruvananthapuram    Vijayawada    Visakhapatnam   

Printer Friendly Page Send this Article to a Friend

KHANTWAL'S KITCHEN

Flower of plenty

THE LOTUS is India's national flower and that's not the only reason it is top of the charts. It makes for great dishes as well. Here are a few you can try out.

Nazaqat

Ingredients:
Lotus stem -100 gm
Salt - to taste
Yellow chilli powder -1 tsp
Mashed potatoes - 40 gm
Chopped green chilli - 1tsp
Chopped ginger - 1 tsp
Grated cottage cheese - 40 gm
Garam masala powder - 1/2 tsp
Grated cheese - 20 gm

Method: Clean and boil the lotus stem. Grate the boiled lotus stem and mix it with the rest of the ingredients. Skewer the mixture and cook them in the tandoor till they are done.

Pokodi

Ingredients:
Lotus stem - 200 gm
Salt - to taste
Besan - 100 gm
Red chilli powder - 1 tsp
Chopped green chilli - 1 tsp
Water - 75 ml
Ajwain - 1/2 tsp
Oil - to fry

Method: Clean, and cut the lotus stem into diagonal slices. Make a thick batter of the rest of the ingredients except the oil. Beat the batter till it becomes fluffy. Dip the lotus stem slices in this batter and deep fry them in oil till they become golden in colour.

Kofta

Ingredients:

Lotus stem - 200 gm
Ginger garlic paste - 1tbsp
Salt - to taste
Red chilli powder -1 tsp
Besan - 2 tbsp
Green chilli paste - 1 tsp
Chopped onions - 50 gm
Chopped tomatoes -100 gm
Turmeric powder - 1 tsp
Coriander powder -1 tsp
Water - 100 ml
Garam masala powder - 1/2 tsp
Oil - to fry

Method: Clean, cut and boil the lotus stem, and grate it. Add red chilli powder, salt, besan, ginger garlic paste, green chilli paste. Make small balls of the prepared mixture and deep fry in oil. In a pan sauté chopped onions, till they become golden brown in colour. Add the ginger- garlic paste and cook for some time. Incorporate the chopped tomatoes along with the red chilli powder, coriander powder, turmeric powder and garam masala powder. Add in water to form a gravy. Incorporate the fried koftas in the prepared gravy. Finally, check the seasoning.

The writer is executive chef at ITC Hotel Kakatiya Sheraton and Towers

Printer friendly page  
Send this article to Friends by E-Mail

Metro Plus    Bangalore    Chennai    Delhi    Hyderabad    Madurai    Mangalore    Tiruchirapalli    Thiruvananthapuram    Vijayawada    Visakhapatnam   

Features: Magazine | Literary Review | Life | Metro Plus | Open Page | Education Plus | Book Review | Business | SciTech | Entertainment | Young World | Property Plus | Quest | Folio |


The Hindu Group: Home | About Us | Copyright | Archives | Contacts | Subscription
Group Sites: The Hindu | Business Line | The Sportstar | Frontline | The Hindu eBooks | Home |

Comments to : thehindu@vsnl.com   Copyright © 2004, The Hindu
Republication or redissemination of the contents of this screen are expressly prohibited without the written consent of The Hindu