How to make Lotus Stems, Waterchestnuts and Mushrooms in Sweet - Specially for the vegetarians, vegetables cooked the Chinese way in a sweet and sour sauce.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Lotus Stems, Waterchestnuts

Cuisine : Indian

Course : Snacks and Starters

Lotus Stems, Waterchestnuts and Mushrooms in Sweet Recipe Card

Lotus Stems, Waterchestnuts and Mushrooms in Sweet

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Lotus Stems, Waterchestnuts and Mushrooms in Sweet checkout Lotus Stem Honey Crunch, Kamal Kakdi aur Khajur ke Seekh Kabab, Nadru ke Kabab, Crispy Lotus Stem in Masala Curry Parmesan Baskets . You can also find more Snacks and Starters recipes like Quick Chakli, Patra, Dahi aur Pyaaz ki Tikki, Jammie Bodgers.

Prep Time : 11-15 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Lotus Stems, Waterchestnuts and Mushrooms in Sweet Recipe

  • Lotus Stems sliced 1 cup

  • Waterchestnuts peeled fresh 1 cup

  • Mushrooms quartered 1 cup

  • Oil 1 tablespoon + for deep-frying

  • Salt to taste

  • Refined flour (maida) 1 tablespoon

  • Onions 2 medium

  • Green capsicum 1 large

  • Tomato ketchup 1/4 cup

  • Red chilli sauce 3 tablespoons

  • Powdered sugar 1/4 cup

  • Cornstarch slurry 1 tablespoon

  • Vinegar 1 teaspoon


Step 1

Heat sufficient oil in a kadai.

Step 2

Put mushrooms, lotus stems, water chestnuts, salt and refined flour in a bowl and mix well.

Step 3

Gently slide them into hot oil and deep-fry vegetables till crisp. Drain and place them on a plate.

Step 4

Roughly slice onions and separate the layers. Slice capsicum.

Step 5

Heat 1 tbsp oil in a non-stick wok, add onions and sauté for a minute. Add tomato ketchup, red chilli sauce and 2 tbsps water and mix well. Add salt and powdered sugar.

Step 6

Add cornstarch slurry and mix well. Add fried vegetables, capsicum and vinegar and mix well. Cook on medium heat for 2-3 minutes.

Step 7

Transfer into a serving bowl and serve hot.