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Lotus stem AKA Nadru (in Kashmiri), Kamal Kakdi (in Hindi) - Kashmiri style Recipe

Posted 06-15-2011 at 02:39 PM by TheIndependentAquarius
Updated 07-04-2014 at 01:27 AM by TheIndependentAquarius

Notice: Spoon measurement : 6ml

  • 1/2 spoon Cumin seeds (Aka Zeera in Hindi)
  • 1/2 spoon Red chilly powder (Aka Lal mirch in Hindi)
  • 1/4 spoon Turmeric powder (Aka Haldi in Hindi)
  • 1/2 spoon Coriander powder (Aka Dhania in Hindi)
  • 1/2 spoon Fennel powder (Aka Saunf in Hindi)
  • 1/2 spoon Ginger powder (Aka Adrak in Hindi)
  • 1/4 spoon Garam Masala
  • 1/2 spoon Salt
  • 2 Lotus stems of nearly 22 cms each
  • Oil for deep frying

  • Scrape off the skin of the Lotus stems, wash them well with water and chop them up as thinly as possible.
  • Deep fry the chopped pieces till they get slightly darker than the golden brown.
  • Heat 2 tea spoons of oil in a heavy bottomed utensil and put in the cumin seeds.
  • When they turn a shade darker, put all other remaining powders and mix well.
  • When the added powders change colour, put in the lotus stem pieces with 3 cups of water.
  • Cover the utensil and let it cook on simmer gas stove for about 10 minutes or till the gravy minimizes.
  • Serve hot with boiled rice.
  • Do NOT pressure cook.

Serves 1
Posted in Recipes
Views 7099 Comments 1
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Total Comments 1


  1. Old Comment
    Edited the spoon measurement.
    Posted 07-04-2014 at 01:27 AM by TheIndependentAquarius TheIndependentAquarius is offline


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