Lotus stem

Lotus stem Also Known AsKamal kakri, Kamal kakdi, Bhein, Bheen..Lotus stem is a mellow spring to lime green colored stalk that persists into the fall, even as the leaves and pods are withering and browning on the edges and tops. Its length varies from 2 meters to as much as 5 meters in some species. It has hollow air cubicles within. It has a mild sweet flavor. Lotus stems are very much used in Asian cuisines and are much relished for their taste and nutritional value. Lotus stem vegetable can be prepared in following manner :·Peel and finely chop the lotus stem.·Boil until tender and then fry in ghee.·In a pan roast pomegranate seeds and cumin seeds in little ghee. Add chopped tomatoes, salt and red chilli powder.·Grind the above mixture in to paste.·Cook the paste in a pot.·Add fried lotus stem and paneer. Sprinkle chopped coriander. Serve hot. Chopped lotus stemWash the lotus stems gently. With a knife, cut the two extremes, which are inedible. Place the stem in bunches horizontally on a chopping board and slit them into two halves. Now cut them vertically using a sharp knife. Try to keep it equidistant as possible. Chop it by cutting it into small pieces approximately ¼ inch in diameter, although the chopped food doesn't need to be exactly the same size. If the recipe calls for the ingredients to be "coarsely chopped," make the pieces slightly larger. Similarly if you want "finely chopped " long beans, cut it into still smaller size.Lotus stem cubesWash the lotus stem gently. With a knife, cut the two extremes, which are inedible. Place the stem in bunches horizontally on a chopping board and slit them into two halves. Now cut them vertically using a sharp knife. Try to keep it equidistant as possible. Cut it into square shaped pieces approximately one inch in diameter vertically, although the cubes doesn't need to be exactly the same size. Try to keep it equidistant as possible. You can increase or decrease the size of the cubes to small, medium or large depending on the recipe.Blanched lotus stemBlanching is the process of removing the outer thin skin layer from the vegetable, without removal of the pulp. For blanching lotus stem, heat water to the first boil and cut the stem in to three parts. Now immerse the washed stem pieces to the boiling water for just less than a minute. Drain out the hot water and remove the outer peel of the stem. See to it that the inner surface of the stem is not torn. The nutritive value is not lost and the green color is even more enhanced. Blanched lotus stem can be used in sauteed salads