A vegetarian delicacy that is an integral part of the waazwan
Preparation time:10 mins Cooking time:20 mins Serves: 4 Recipe Ingredients: for Lotus Stem 200 gm Lotus Stem cut and cleaned 500 Ml Hot Water 1 Big Black Cardamom 1 Stick Cinnamon 2 Small Green Cardamom ¼ th Tsp Ginger Powder ½ Tsp Fennel 1 Big Cup Curd 1 Small Stick Cinnamon ½ Tsp Anise Seed ¼th Tsp Dried and Crushed Mint leaves ¼th Tsp Salt ¼th Cup Water 2 Tbsp Ghee
Recipe Method: Boil the cut and cleaned lotus stem with black and green cardamom, cinnamon, ginger powder and fennel. Cook till tender. In another pan heat curd on low flame whisking continuously to stop the curd from splitting. add the cinnamon, anise seed, dried mint, salt and water. Add the cooked Lotus stem to the curd mixture and cook for 5 minutes with a little water. Heat ghee in aseparatepan and when hot pour into the curd mixture covering it with a lid immediately.
If becoming the MasterChef was the destiny of Pankaj Bhadouria, nature started her silent training in her birthplace Delhi's cosmopolitan Food environments. She grew up tasting almost all types of Indian and continental dishes at home and at various restaurants of Delhi. Her father and mother were real connoisseur of food, while nurturing their hobby, as enthusiastic cooks, they always experimented with regular recipes and invited their friends and relatives to enjoy new tastes. Her father's passion for "Good Food" allowed her to learn nuances of cookery unknowingly from the very early age of 12 by assisting her mother in kitchen for regular cooking at home....