THE LOVABLE LOTUS STEM

HEALTHY & WHOLESOME TO ADAPT

As the name implies, is the root of the lotus flower and has a wide range of culinary uses and health benefits. This is mostly owing to its rich nutritional composition. Some benefits are considered to be improved digestion, boosting the immune system, balancing mood, and relieving depression.

The lotus stem is a long, woody object that attaches to the bottom of the pad and can stretch up to four feet. It can be washed, sliced, and then prepared. It has also been used in the natural or powdered form in traditional herbal medicine.

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The boon of lotus root can be attributed to its unique mix of vitamins, minerals & and phytonutrients,  potassium, phosphorus, copper, iron, and manganese, as well as thiamine, pantothenic acid, zinc, vitamin B6, and vitamin C. It is also a very significant source of dietary fibre and a decent source of protein as well.

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Lotus stem or root as it is also known as is also called Nadru in Kashmiri cuisine, kamal kakdi in Hindi & bhee or bhein popularly used in sindhi cooking. Though, it is one ingredient which is great to work with it is able to pick up any flavor, taste and spice we may wish to add into it.

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Some Culinary Uses of Lotus Stem- Kamal Kakdi:

• Add it to clear soups in combination with green leafy veggies like spinach or kale, broccoli or asparagus, or even with assorted mushrooms, boiled chicken cubes, saute prawns and bell peppers.
• Add it to your favourite salad bowl, boil it first and steep it for a while in your dressing and relish it for its satiety value and in combination with prawns, chicken, sausages, in case of veg you can add it alongside tofu, tempeh, assorted garden veggies.
• Add lotus stem to your list of daily veggies cook it up in a basic onion tomato masala in combination with peas, potatoes, sweet potatoes, or even with curry cuts of chicken.
• Add lotus stem to your varied lists of chaat, it is one which can be dressed with chutneys, boondi, Papdi, sev and even a lotus stem pakoda chaat tastes delicious with a topping of sweet curd and tamarind chutney, mint, coriander, chaat masala.
• Add lotus stem to a pulao recipe using browned onions and a dash of spices, cook it in dum and enjoy a kamal kakdi ka pulao with assorted veggies like carrots, beans, cauliflower etc and serve it with a bowl of anar ka raita.
• Add lotus stem to your favorite Chinese stir fry recipes or even cook it in a Manchurian or schezuan gravy and serve it with fried rice. A Chinese Chowmein or American chopsuey concept with noodles also tastes yummy with a few slices of boiled lotus stem.
• Adding lotus stem to a Burmese Khow-Suey bowl or a thai curry with coconut milk and lemon grass is a good idea as well. I also like to add lotus stem into my Chinese pot rice recipes with a combination of water chestnuts, bamboo shoots, baby carrots and even snow peas at times.

Here are a few easy recipes to try using Lotus Stem or Kamal Kakdi:

Recipe-1] KAMAL KAKDI KI SUBZI

Recipe-2] LAZEEZ NADRU KOFTA CURRY

Recipe-3] STIR FRIED ASIAN STYLE LOTUS STEM

Recipe- 4] BHEIN PALAK KI SUBZI

Recipe-5] THAI STYLE LOTUS STEM WITH CHICKEN

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