lotus root stem recipes Archives | Sindhi Rasoi |Sindhi Recipes

Beeh Patata

Alka Keswani — Sun, 04 Jan 2009 08:39:24 +0000

Memories are myopic? Are they?? Well I don’t completely agree to this belief, since I am amongst those who dwell in beautiful past. I hate to look at reprehensible stuff around me, but unfortunately I am always forced to throw myself in pits of gloom, corruption, political vested interests and rising prices and declining bank balances. Pity, I can’t turn my eyes off the budging ugly head of terrorism and hatred but I wish I was allowed to be self occupied, innocent, energetic and bubbly kid forever and ever and ever! Well, I don’t wear wishbones where my backbone ought to be, I am as practical as a person is supposed to be, but still there are moments when I simply loathe growing up , because no longer I enjoy the simple blessings of life, as I did ,when life was all about toys and plays, friends and laughter, school and homework, Chuppa chuppi and chor police. The new generation is just not interested in such outdated outdoor games, when they have fancy gizmos to fiddle around for their amusements. Sincerely, how many of you remember chasing your friends behind the nook and corners of houses to do a Thappi (patting the wall to declare out) or during blind buff? How many of you still cherish the memories of climbing the trees of neighbours to pluck the mangoes or guavas? How many of you hid the bruised knee or elbows from your parents, so that they don’t come to know about your adventure of climbing on a roof to get back that shuttlecock which almost always landed to the neighbor’s roof? Is anyone still nostalgic about the so called doll’s wedding, a trip to a neighbouring park with friends, breaking glass window panes with your cricket balls, or that triumphant shout when you got hold of that kite at some higher branch of tree, the non ending talks with your friends at a terrace, sharing your innermost joys and woes? The Group studies, the nights that were spent awake studying at some friend’s place with many rounds of milk, tea and snacks courtesy the lovely aunts. The way you freaked at the thought of appearing for exams, or the most peaceful feeling in the world, when you handed the last exam answer paper to your teacher? The celebration of clearing exams, at some roadside restaurant, by relishing Dosa, pavbhaji or even Vadapav, when you were surviving on shoestring budget. The shrieks (of joy) of friends in hostel when you carried some homemade Gaajar ka halwa or Ladoos,which your mother packed for them, so that the poor things do not miss their families on festivals. Those silly fears, ridiculous fights, melodramatic patch ups, all in all, a great life! I miss those days? Do you?? My mind was flooded with nostalgic memories, since I made this Prasad rice and Beeh patata (lotus stem and potato curry because of two reasons….one that this preparation is generally distributed at langars and they taste awesome, and secondly this lunch enjoyed the numero uno position during marriage ceremonies of Sindhis, few decades back, when there was no trend of buffet lunch or dinner as such. The marriage ceremony was held in a simple way, with just biscuits and Sherbets or tea. But yes, relatives and neighbours were included into the joyous atmosphere by sharing this Beehpatata and Degh waara chaanwaran. Huge iron or aluminum pots or containers were used for cooking on the logs of wood, or coal (sighri) or stove and generous quantities of rice and curry were cooked and the ceremonial feast was then shared with friends, relatives and neighbours as a part of marriage ritual. So let me share, how I made this most wonderful Sindhi curry and rice. The above thali consists of Degh waara Chaanwaran (spiced rice), Beehpatata (lotus stem and potato curry), Gulabjamun, Roti (flatbread), Sindhi Papad, Ghogroon ji khatairn (Turnip pickle), and Kabab (fryums made from rice flour). Beeh patata (lotus stem and potato curry) Print Beeh patata ain Degh waara chaawaran Traditional Sindhi style Lotus stem potato curry with spiced rice served during marriages Ingredients For Rice 2 cup basmati rice or any brand that you generally use. 1 small (1") piece of cinnamon 2 tsp of oil 2 cloves 1 whole black cardamom (vadho photo or black elaichi) 2 -3 black pepper corns 1 Kamaal Patt (Tej Patta) Approximately 4 and half cups of water (you may need more or less depending upon the type of rice and its quality) Few drops of orange food colour (optional) Salt as per taste For Curry 2 Potatoes -Do not peel the skin. Lotus stem (roots) or Beeh. Thoroughly wash the stem and get rid of the mud.The pores of stem, if still muddy, could be cleaned with tooth picks. 8-10 ,1 cm thick pieces of Beeh. 2 Onions (medium sized) 2 tomatoes (small ) 1 small brinjal Shelled green peas, a handful Ginger about 1" Green chillies 2-3 depending upon your taste 1 /4 tsp Garam Masala ½ tsp Turmeric powder 1 tsp Coriander Powder ½ tsp Jeera powder Salt to Taste 2-4 tsp Oil Fresh coriander leaves for garnishing Method To Make Rice Pick and rinse rice few times with water, till water runs clear. Let the rice soak in water for about half hour (or 15 minutes if using Basmati) In a heavy bottom pan, add 2 tsp of oil and put all the whole spices and stir fry for few seconds. Add rice and salt and mix gently. Add water (almost double the quantity of rice) and few drops of orange colour (optional). Mix well, allow it to boil and then simmer.Cover it with lid and gently mix it for one or two times intermittently. Cook till done. Serve hot with Beeh patata curry To Make Curry Clean and cut Beeh into slanting slices and pressure cook them with some salt and water till done (2-4 whistles of pressure cooker, depending on quality of Beeh) Drain and keep aside. Clean the potatoes and cut them into large chunks.Wash and add salt.Soak in water if potatoes start to oxidise. In the pressure cooker, add 2 -4 tsp of oil and saute chopped onions. When onions turn pinkish, add chopped brinjal (with skin) and saute it till the mixture is brown in colour. Add chopped tomatoes,salt,chopped green chillies, ginger and all dry masalas. Stir and cook for few minutes on high flame and add potatoes and Beeh. Add few spoons of water if the mixture tends to stick to the bottom of cooker. After 2-3 minutes of bhunoing, add hot water and shelled peas.The water should be just above the level of Beeh and potatoes. Close the lid of cooker and wait for one whistle and then cook on lowest flame, under pressure for 2-5 min.Put off the flame. When the pressure subsides, open the lid and check for the seasoning and consistency of gravy and adjust according to your taste. Garnish with fresh coriander leaves and enjoy it with piping hot rice. 3.5.3251

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Beeh Paalak~Lotus stem in spinach curry

Alka Keswani — Tue, 04 Nov 2008 23:52:58 +0000

Before the invasion of Paneer (cottage cheese) in Sindhi kitchens, Beeh or Lotus stem or kamalkakdi enjoyed the Numero Uno position,where festive food was concerned. Beeh and Dingri (mushrooms) were supposed to be the food for family functions, marriage ceremonies, festivals etc, when nonveg was restricted . Here is an information about Lotus stem that I collected from few wonderful sites . Lotus roots (or stem) nourishes the blood, removes blood stasis and improves blood circulation.Consuming the lotus root also helps your liver function effectively. It is highly lauded for strengthening the heart, stomach and spleen. Apparently, drinking uncooked lotus juice can stop internal bleeding and clear “heat” , while the cooked lotus root can treat anemia from heavy menstruation and promote greater energy.(source:The feastcrusade ) The underground(underwater) stem contains moisture 83.80 %, protein 2.70 % , fats 0.11% , starch 9.25 % , sucrose o.41 % and calcium. Vitamin B, vitamin C and aspirin (2 %) are also present in it(source Ayushveda) The rhizome itself can be eaten raw, or cooked with other vegetables. Its chambers can be stuffed; it can be battered for frying, whole or in slices, finely shredded and squeezed, its juice can be made into a rich, creamy tea that acts to relieve congestion of the sinuses, lungs and intestines. The rhizomes are also dried and ground into a powder to create a somewhat less effective (and much less tasty) tea that is available in most Asian markets.It could be pickled,chips could be sundried and later fried ,it could be baked etc etc. If you live in an urban area with an Asian market, don’t fail to look for this special food. Look for a firm, pinkish or grayish root. It should NOT have dark spots on it, or soft spots. When sliced, the channels should NOT be ringed with a dark brown or black lining: that is a sign that the root is old and past its usefulness. . In an Asian market, the roots are boxed and wrapped in newspapers or straw, in a cool place, and they remain quite healthy for quite a while that way.(source Geocites) So here is yet another Sindhi style lotus stem curry made in Spinach gravy, known as Beeh paalak . Beeh ( bhein/ Lotus stem) Paalak Print Beeh Paalak~Lotus stem in spinach curry Prep time: 15 mins Cook time: 45 mins Total time: 1 hour Serves: 3 Traditional Lotus stem in spinach gravy recipe. Ingredients Lotus stem (kamalkakdi or Beeh ¼ kg Spinach ½kg Onions 2 medium sized Tomatoes 3 Ginger Garlic 10-12 cloves whole Garam masala(Tejpatta 1, cloves -2, daalchini ½ inch stick) Green chillies 3 -4 Salt as per taste Coriander powder 1 tsp Turmeric powder ½ tsp Oil 3 tsp Method Wash, peel and cut lotus stem into thin slanted slices Peel and grate onion and add it to pounded ginger,garlic and whole garam masala Take some oil in pressure cooker and add onion paste Fry it till light pink in colour and add pureed tomatoes along with green chillies Add some salt, turmeric powder and coriander powder Add chopped spinach and mix properly Add little amount of water, close the lid and wait for 3 whistles of cooker Now add lotus stem pieces and saute properly for at least 3 minutes Add some more water, close the lid and wait for at least 3 whistles. Later check whether Beeh is cooked or not, or else cook it further accordingly Another option is to boil the Beeh first in salted water and then add into spinach and cook on the low flame till Beeh absorbs the flavour of spinach 3.5.3251

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Beeh (lotus stem) Tikki

Alka Keswani — Wed, 13 Aug 2008 20:01:36 +0000

Few days back there was a food event where in the host called upon for Pakora recipes and being a sindhi I have no reason not to participate in that, coz Sindhis are world illfamous famous for their love for crispy pakoras , fritters, Tikkis etc, basically anything deep fried. But I wanted to make something special….something which is closely associated to Sindhi cuisine, is something unusual yet delicious….My thoughts wandered from Palak pakora to mix vegetable pakora but I wasn’t satisfied.Then after spending many days in deciding what to come up with, I zero in down on Beeh Ji Tikki….a stuffed lotus stem, coated with chickpea flour batter and deep fried. But my enthusiasm was crushed ,when I was unable to find lotus stem in our regular veggie market and despite of many rounds in market I could not hunt them in required time.I missed out the wonderful event 🙁 I was bit upset and just over a casual talk, I told my mother about it and as everyone knows how Mothers are…..these crispy lovely Beeh (Lotus stem) Tikkis landed at my doorsteps in no matter of time Yes… my father grabbed some Beeh from God- knows- where and my mother made the tikkis from them and send them to me. No marks for guessing how much I enjoyed these! So now I am sending this to dear pooja and this is my yet another entry for Pooja’s Theme of the week-Saffron white green Beeh (kamalkakdi or lotus stem) Ji Tikki Print Beeh (lotus stem) Tikki Prep time: 30 mins Cook time: 15 mins Total time: 45 mins Serves: 4-5 Beeh or kamalkakdi or lotus stem are stuffed and then coated with a layer of spiced besan layer, deep fried tikkis, a very special tikki from Sindhi cuisine Ingredients Beeha/bhein (Kamalkakdi or Lotus stem) 250 gm Coriander leaves -A small bunch Green chillies 4-5 Garlic 10-12 cloves Turmeric powder ¼ spoon Coriander Powder 2 tsp Amchoor (Optional) ¼ tsp Gram flour(Besan) 1 small cup Salt as per taste Red chilli powder ¼ tsp Baking soda a pinch Oil for frying Method Wash thoroughly kamalkakdi and cut it into pieces of about 2 inches long Now boil these in a pressure cooker with some salt and water, till 1 whistle Prick it with knife to check whether kamalkakdi is almost cooked or else boil it further.Depending upon the quality of kamalkakdi, the time to cook varies and if you are one of those unlucky people who is cooking beeh that just refuses to soften even after hell lots of cooker whistles, then make them cook faster by adding few drops of oil or sindhi papad (my MIL gave that tip) while boiling Meanwhile mix chopped coriander leaves, green chillies and garlic in mortar-pestle (Hamam Dasta) and pound it to obtain a coarse mixture.Please do not grind it. In case you don't have mortar pestle just crush them on flat surface with rolling pin etc Add salt, turmeric powder, coriander powder, amchoor powder (optional) and mix it properly Now take besan in a bowl, add some salt, red chilly powder and baking soda and mix it properly.Add water to make a batter of thick consistency Now take each piece of boiled kamalkakdi, slit it vertically and stuff the mixture properly. Dip it in besan batter and coat it properly. Fry it in hot oil on medium flame for a while, then take it out and press a little in between your palms (carefully so as to not break it) and fry again till crisp and golden colour.Repeat the procedure for remaining pieces Serve this Beeha ji tikki with coriander and mint chutney and get praised for your hard work 2.2.1 Well, to mark the occasion of Indian Independence day which falls on 15th of August, Pooja asked every participant to write something about India, its culture or its history. I on my part would like to end up this post with lyrics of this song, that describe Indians according to my perspective (please do take it on lighter note:-)) Hum logon ko samajh sako to samjho dilbar jaani Jitna bhi tum samjhoge utni hogi hairaani Apni chhatri tumko dedein kabhi jo barse paani Kabhi naye packet mein bechein tumko cheez puraani Phir bhi dil hai hindustani Phir bhi dil hai hindustani Phir bhi dil hai hindustani Phir bhi dil hai hindustani (If you can understand we Indians, then do try,the more you know about us,the more you will be amazed.On one hand we can hand over our umbrellas to the needy, when its raining and on the other hand we can even cheat you out by selling you outdated stuff, but after all said and done…we are Indians at our heart, with loads of love for our nation)

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