Anshu's Food Odyssey

" Kamal Kakdi" , also known as Bhein or Nadru , is actually the stem of lotus, which is believed to be very rich in nutrients, anti-oxidants and fibers. This vegetable is made quiet frequently at our home in different forms: " Kamal Kakdi aur Matar ki Sabzi " and " Kamak Kakdi Koftas " being most common of the curries. Besides, my father-in-law is a great fan of "Kamal Kakdi ke Pakode", recipe of which I shall be sharing in my forth-coming blogs. Until then, if you are looking for an exotic curry recipe that can be served for a lunch-dinner party or a potluck meal, this kofta curry is a must-try. Let's go through the ingredients and recipe. Kamal Kakdi aur Matar ke Koftey Ingredients (for koftas - yields 8 to 10 koftas) Kamal kakdi (lotus stem, grated) - 1 cup Potato (boiled, grated) - 1 cup Onions (finely chopped) - 1/4 cup Boiled/frozen green peas - 1/4 cup Ginger (grated) - 2 inch Garlic (finely chopped) - 2 to 3 cloves Gr

Bhein or Kamal Kakdi has always been one of my ultimate favorite vegetables since childhood. When I moved to Singapore, I had this notion in mind that from now on, I'll not be able to get such exotic vegetables here. One day, while roaming in a supermarket for the daily grocery shopping, I saw these very clean, nice and plump lotus stems lying in a basket; I jumped with joy and straight-away picked them up thinking of the delicious lotus stem & green peas curry that I'll prepare for dinner once I get back home.... since that day, lotus stems have become a must-buy item in my grocery shopping list and I often get them to prepare bhein koftas, bhein pakodas and ekadashi wale chatpate aloo bhein....don't worry...I shall post the recipes of these mouth-watering delicacies too very soon. Till then, get in your kitchens and try this bhein matar ki sabzi and I assure, you will not be disappointed. Lotus Stem & Green Peas Curry Ingredients Lotus stems (peeled and

This delectable delicacy comes from the state of Jammu & Kashmir in India where Nadru , also known as Lotus Root /Stem or Kamal Kakdi is grown in abundance. Stewed in a yogurt based gravy, this simple yet exotic curry truly makes for a heavenly treat for all the gastronomes seeking a vegetarian dish with mild flavors and rustic aromas to soothe their palettes. If you are a Nadru fan, I am sure you will love this recipe too. Do try it making in your homes; it takes no more than 30 minutes and goes perfectly well with plain rice, biryani or naan . Ingredients Nadru (diagonally sliced in 1 inch pieces) - 1 cup Fried onion paste - 1/2 tbsp Beaten curd/yogurt - 1 cup Gram-flour - 2 to 3 tsp Fennel powder - 2 tsp Dry ginger powder - 2 tsp Cinnamon - 1 inch piece Cloves - 4 to 5 Big cardamon - 1 Green cardamoms - 2 to 3 Black pepper corns - 4 to 5 Cumin seeds - 1 tsp Asafoetida - 1/4 tsp Garam Masala powder - 1 tsp Kasoori methi powder - 1 tsp Dried mint powder - 1