How to make Lotus Stem Honey Crunch - Lotus stems cooked with honey and spring onion greens.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Lotus stems (bhen/bhee) (भें), Honey (शहद)
Cuisine : Fusion
Course : Snacks and Starters
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Lotus Stem Honey Crunch Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
For more recipes related to Lotus Stem Honey Crunch checkout Nadru ke Kabab, Crispy Lotus Stem in Masala Curry Parmesan Baskets. You can also find more Snacks and Starters recipes like Sausage and Cheese Stuffed Jalapenos, Baked Chicken Cordon Bleu, Eggless Waffles, Sprouted Adai.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Lotus Stem Honey Crunch Recipe
Lotus stems (bhen/bhee) scrubbed clean 250 grams
Honey 3 tablespoons
Cornflour/ corn starch 1 tablespoon
Oil 2 tablespoons
Kashmiri red chillies dried 6
Tomato ketchup 3 to taste
Salt tablespoons
Spring onion greens 3-4 stalks
Vinegar 1 teaspoon
Method
Step 1
Heat sufficient oil in a kadai. Cut lotus stems into thin diagonal slices and put them in a bowl. Add salt, cornflour and mix well. Slide these into hot oil, taking care not to crowd the kadai, and deep fry till crisp and golden.
Step 2
Drain on absorbent paper. Roughly chop red chillies and remove seeds. Heat 2 tbsps oil in a non stick wok, add red chillies and sauté. Add tomato ketchup, honey and salt and mix.
Step 3
Chop spring onion greens. Add fried lotus stems to the sauce and toss. Add vinegar and mix. Transfer into a serving dish, garnish with spring onion greens and serve hot.
