lotus root Archives | Sindhi Rasoi |Sindhi Recipes https://sindhirasoi.com/tag/lotus-root/ Traditional Sindhi vegetarian and vegan recipes Thu, 02 Feb 2023 19:12:59 +0000 en-US hourly 1 https://wordpress.org/?v=6.7.2 https://test.sindhirasoi.com/wp-content/uploads/2021/03/cropped-logo_new-32x32.png lotus root Archives | Sindhi Rasoi |Sindhi Recipes https://sindhirasoi.com/tag/lotus-root/ 32 32 Beeh Sawa Basar| Lotus stem And Spring Onions Curry https://test.sindhirasoi.com/2022/12/beeh-sawa-basar-lotus-stem-and-spring-onions-curry/ https://test.sindhirasoi.com/2022/12/beeh-sawa-basar-lotus-stem-and-spring-onions-curry/#respond Thu, 15 Dec 2022 10:34:28 +0000 https://sindhirasoi.com/?p=13619 Beeh Sawa Basar (Lotus stem and Spring onions curry) There is a dish in Sindhi cuisine named Sawa basar patata i.e Spring onions and Potatoes Curry and though it is loved by many, I somehow find the texture and flavour of the curry to be very unappetising. A similar dish is cooked using Beeh (Lotus stem) and Spring onions. When cooked in a pressure cooker, the peculiar over-powering flavours of spring onion greens and slightly slimy, mushy texture is not something that I like and hence I seldom made that curry. Later, I learnt many variations of the recipe from the people I interacted with and I did find some better ways to cook with Spring onions. I intend to share the varying recipes on the blog. For now let me share this stir fried Beeh Sawa Basar (Kamal Kakdi aur hare pyaz ki subzi) or the Lotus stem and Spring Onion Curry that gets done in a jiffy, provided you have a stock of pre boiled lotus stems. Print Beeh Sawa Basar| Lotus stem And Spring Onions Curry Easy Stir-fry cooked with Spring onions and boiled Lotus stem Ingredients Spring Onions 1 Bunch Tomato 1 Large Green Chillies 1-2 Lotus stem 150 Gm (Cut in 1 inch thick slants and boiled till soft) Turmeric Powder ½ tsp Coriander Powder 1 Tbsp Salt to taste Oil 1 tbsp Garam Masala,a pinch (Optional) Method Clean and boil lotus stem in a pressure cooker (with salt and water)till soft.To read about how to cut, clean and boil the stem, check this link! Drain and keep aside. Chop one bunch of spring onions (white and green part separately). In a kadai/Pan, add 1 tbsp oil, and sauté onion whites till slightly pink. Add 1 large tomato and green chillies, chopped. Add a little salt and turmeric powder and cook covered till tomato is mushy. Add boiled lotus stem (make sure it is soft to bite). Add 1 tbsp coriander powder and some salt, if needed and cook on high heat for 3- 4 minutes stirring frequently. Add some green part of spring onions and reserve some for garnish. Cook for 2 minutes. You can add a fat pinch of garam masala too. Garnish with the reserved onion greens and enjoy the delicious dish with some Dal Rice and Roti. 3.5.3251 Need more recipes of Lotus stem (Kamalkakdi)? Check below! Check the recipe here! Sindhi Beeh Tikki, Kamalakakdi Tikki! Check the recipe here Suhanjhre mein Beeh (Lotus stems cooked with drumstick flowers  or Moringa Flowers! Find the recipe here!

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]]> https://test.sindhirasoi.com/2022/12/beeh-sawa-basar-lotus-stem-and-spring-onions-curry/feed/ 0 Beeh Paalak~Lotus stem in spinach curry https://test.sindhirasoi.com/2008/11/bhee-paalaklotus-stem-in-spinach-curry/ https://test.sindhirasoi.com/2008/11/bhee-paalaklotus-stem-in-spinach-curry/#comments Tue, 04 Nov 2008 23:52:58 +0000 http://sindhirasoi.com/?p=443 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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