Tuesday, September 27, 2011

Hot and Sweet Lotus Root and Baby Corn

I used to not like lotus stem a lot. But after prepared in this form I actually loving it. may be in I will try more recipes with lotus root.


250 gm Lotus root

8-10 baby corn

1 onion thin sliced

1 capsicum thin sliced

½ cup tomato sauce

3 tps chilly sauce

1 tps chilly flakes

2 tps honey

Salt according to taste

4 tbsp Corn flour

Oil to fry


  1. Cut lotus stem into long pieces and pressure cook for 1 or 2 vessels   
  2. Cool lotus stem and Cut lotus stems into thin diagonal slices and put them in a bowl
  3. Add 2 table spoon corn flour and salt in the lotus stem. Mix well.
  4. Fry lotus Stem in sufficient oil.
  5. Heat little oil in the pan.  Add onion and cook till it change color.
  6. Now add capsicum and baby corn. Stir till both are cooked
  7. Now add fried lotus stem. Mix well.
  8. Add tomato sauce, chilly sauce, chilly flakes , Honey ,  salt and mix well.
  9. Mix remaining corn flour in 1 cup water. Add this mixture to pan.
  10. Cook for another 5 minutes.
  11. Serve hot with rice or chapati  
Sending this recipe to Bookmarked Recipes Event by Aipi at US Masala

    Sunday, September 18, 2011

    Black chickpeas Hot Dog

    Again I am posting after long time. Its not that I am cooking these days but I am not getting time to post them. Today I made a healthy vegetarian version of hot dog. Because of chickpeas used in the hot dog it is high in Protein.


    4 hot dog bun

    For Cutlet

    1 cup Black Chickpeas(Kala) chana
    2 boiled potato
    1 onion chopped
    2 green chilly chopped
    4-5 garlic clove
    1 tbs chilly flaks
    1 tbs garam masala
    salt according to taste
    1/4 cup cornflour
    1 cup breadcrumbs

    To serve
    4 tbsp tomato sauce
    4 tbsp mustard sauce
    1 onion chopped


    1 . Soak black chickpeas for 3-4 hours and then boil them with 4-5 garlic cloves
    2. cool the black chickpeas and put in a grinder and grind it.
    3. Transfer mixer to a bowl.
    4. add chopped onion , green chilly, red chilly, chilliflaks, potato and corn flour. mix well
    5. shape black chickpeas mixture into cylindrical shaped cutlet .Dip in milk and roll in breadcrumbs. Keep them in the refrigerator for an hour or more
    6. Put little oil on a nonstick pan. Cook cutlet from each side till all sides are brown and crispy.

    7. Cut hot dog bun in such a way, so that one side should be attached .
    8. spread butter on both side of bun.
    9. spread mustard sauce on one side and tomato sauce on one side.
    10. Place one table spoon of onion mixture in the bun and place one cutlet in each one.
    11. you can add some more sauce on the top of cutlet.
    12. Serve hot

    Sending this to Taste of Pearl City's "Any One Can Cook: Series - 34"
    also sent to Fast Food not Fat food   by  Archana and Priya 
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