Kuneh Ja Beeh|Steamed Lotus stem Chaat

Alka Keswani — Wed, 18 Nov 2015 19:32:28 +0000

Apart from the quintessential Papad, pickle, Kadhi and Saibhaji, Sindhis are well known for their love for the lotus stem and they are the most avid eaters of this slightly nutty, mildly sweet, crunchy stem. Their insatiable appetite for Beeh is the reason that lotus stems are particularly found in markets in and around Sindhi populated areas. Beeh (Lotus stem), dhodhee/Pabhora (lotus seeds) and Lohr (corm) are the parts of Lotus plant that Sindhis eat with great relish. While our Beeh paalak is bit similar to Kashmiri Nadru paalak (Paalak nadir) and our gravy based beeh curries are similar to Punjabi curries, Sindhis use lotus stem in many unique ways too. For example; Beeh is added in potato tikkis or is stuffed, batter-coated and fried to make signature Beeh tikki (pakora). Beeh jyun kachryun i.e sun-dried lotus stems are very popular in our cuisine and the flash fried Kachryun can turn the humble dal chaawal into a satiating meal. Lotus stem is also pickled in a typical Sindhi pickle base of chili powder and vinegar. Suanhjro Ain beeh (drumstick flowers with lotus stem) and Suandhro beeh (dried tender drumsticks with lotus stem) are some lesser known but delicious and highly nutritious recipes of Sindhi cuisine. The fresh seeds of lotus pods are snacked upon (raw) while the corm of lotus, known as Lohr is boiled, peeled, pepped up with salt and freshly ground black pepper powder and is served with tangy mint coriander chutney. Lohr or Lotus corm The most traditional way of cooking lotus stem is in a clay pot, till soft and starchy, served with a dash of spicy mint coriander chutney. This chaat, known as Kuneh ja beeh (Kunoh means the clay or earthen pot ), the pride of Sindhi cuisine, is now almost a lost recipe. The lotus stem is cleaned thoroughly, cut in pieces, salted and steamed (not boiled) in an inverted clay pot, for hours, till the stem is soft and stringy. Kuneh Ja Beeh The above mentioned method of cooking ensures a great texture and the clay pot enhances the earthy flavors of beeh. Since this method requires cooking for long hours, I tried a different way to steam lotus stem, which is explained in the recipe section. If you have a better way to do this, please do share your method in the comments section 🙂 This is one of the most famous chaat from pre partition era and I remember eating this few decades ago. Around Diwali, a person carrying a huge matka containing lotus stem and a small steel container filled with chutney, along with the pouches filled with various spices like rock salt, black pepper powder and red chilli powder along with amchoor powder that would fit in the neck of the clay pot, used to move around streets. Halting wherever he got some customers, he used to pull out the snugly fitted container and spice pouches from the pot and would pick out some perfectly cooked kuneh ja beeh, plonk on a piece of newspaper, on which he would sprinkle the spices like the magical pixie dust, in varying proportions, as per the customer’s demand. Few spoons of spicy green chutney would provide the required kick and a very nutritious chaat would warm our souls on those early winter days. Print Kuneh Ja Beeh|Steamed Lotus stem Chaat Rating 5.0 from 1 reviews Steamed lotus stem served with green chutney Ingredients Lotus stem 250 gm Salt For garnish Rock salt (powdered) a pinch or so Amchoor powder Black pepper powder Red chili powder Mint coriander chutney Method Clean lotus stem and cut into 2 inch long pieces. Place the pieces in an airtight steel box that can easily be put inside pressure cooker. Add salt to the lotus stem and cover it with a cling film. Place the lid of the container and immerse it in pressure cooker that is filled with water till ¾ of its capacity. Close the lid of pressure cooker and cook the Beeh till really soft and stringy. It took 30 whistles of pressure cooker (or around 40 minutes or so of cooking under pressure on low flame) for the Beeh to cook to perfection. Ideally it should be more stringy but I was running out of the time so couldn't let it cook for more time. Take the Beeh out from the container and add rock salt, some salt, pepper, chilli powder and toss it well. Put the spiced up bhee in the hot clay pot, cover it with a lid and place the pot on a hot griddle. Cook on low flame for 5-10 minutes to let the clay infuse some earthiness in the lotus stem. You can keep pouring some water on griddle to ensure that the lotus stem stays moist and does not stick to the bottom of clay pot. Skip this whole process (cooking in clay pot) if you wish so. Serve hot with a sprinkle of amchoor powder and a dash of spicy green mint coriander chutney. 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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Kuneh Ja Beeh|Steamed Lotus stem Chaat

Beeh (lotus stem) Tikki