Lotus flower is offered to Goddess Lakshmi and you can see her sitting on the Lotus flowers.
The lotus flowers, seeds, young leaves and rhizomes are all edible. In Asia, the petals are sometimes used for garnish, leaves are used as a wrap for food. Various parts of the Lotus are also used in traditional herbal medicine. The fruits are conical pod with seeds contained in holes in the pod. When the seeds are ripe, they become loose in the pod and then tips down towards the water releasing the seeds.
The lotus stem is eaten in almost all parts of India by making pickles, subzis, vattal etc.
Lotus seed subzi yet another invention of mine today along with the soup. The subzi was quite tasty with phulka and rice too. A short note on lotus flowers and seeds.
Now let us look at the recipe now:
other recipes with lotus stem: lotus stem subzi, lotus stem chips, lotus stem pickle, lotus-seed-soup, lotus seed subzi
Time taken: 30 minutes
serves : 2
Ingredients:
3 lotus seeds
1 onion
1 tomato
Masalas:
1/4 tsp turmeric powder
1/2 tsp kashmiri chilli powder
1/4 tsp sugar
1 tsp dhania powder
1/4 tsp cumin powder and saunf powder mixed.
a pinch of hing powder
Others:
salt as required
3 tsp oil
curry leaves
1 green chilli
small piece of ginger and
1 lasoon chopped
1 tomato chopped
Tempering:
1 tsp mustard seeds
1/4 tsp cumin seeds
garnish:
1 tbsp grated coconut
1 tbsp chopped green coriander leaves.
Method:
Chop the seeds and stamen. Chop the onion. Heat oil in kadai. add the mustard seeds, cumin seeds, hing powder. when it is done, add the curry leaves. add the ginger and garlic, green chilli slit. saute for few minutes. add the chopped onion. saute for some time. now add the lotus seeds and stamen chopped and saute for few minutes. add tomato again saute for sometime. add the masalas, salt and mix well. add little water and cook till it is soft. add the coconut, and garnish with coriander leaves.
How to serve:
serve hot with phulka, roti, and rice.
The lotus flowers, seeds, young leaves and rhizomes are all edible. In Asia, the petals are sometimes used for garnish, leaves are used as a wrap for food. Various parts of the Lotus are also used in traditional herbal medicine. The fruits are conical pod with seeds contained in holes in the pod. When the seeds are ripe, they become loose in the pod and then tips down towards the water releasing the seeds.
The lotus stem is eaten in almost all parts of India by making pickles, subzis, vattal etc.
Lotus seed subzi yet another invention of mine today along with the soup. The subzi was quite tasty with phulka and rice too. A short note on lotus flowers and seeds.
Now let us look at the recipe now:
Time taken: 30 minutes
serves : 2
Ingredients:
3 lotus seeds
1 onion
1 tomato
Masalas:
1/4 tsp turmeric powder
1/2 tsp kashmiri chilli powder
1/4 tsp sugar
1 tsp dhania powder
1/4 tsp cumin powder and saunf powder mixed.
a pinch of hing powder
Others:
salt as required
3 tsp oil
curry leaves
1 green chilli
small piece of ginger and
1 lasoon chopped
1 tomato chopped
Tempering:
1 tsp mustard seeds
1/4 tsp cumin seeds
garnish:
1 tbsp grated coconut
1 tbsp chopped green coriander leaves.
Method:
Chop the seeds and stamen. Chop the onion. Heat oil in kadai. add the mustard seeds, cumin seeds, hing powder. when it is done, add the curry leaves. add the ginger and garlic, green chilli slit. saute for few minutes. add the chopped onion. saute for some time. now add the lotus seeds and stamen chopped and saute for few minutes. add tomato again saute for sometime. add the masalas, salt and mix well. add little water and cook till it is soft. add the coconut, and garnish with coriander leaves.
How to serve:
serve hot with phulka, roti, and rice.
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