LOTUS ROOT FOR SALE RECIPES

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THAMARAKIZHANGU VATTAL-SUNDRIED LOTUSROOT | MILDLY INDIAN



Thamarakizhangu vattal-Sundried lotusroot | Mildly Indian image

Sundried lotus root, perfect for a south Indian meal accompaniment.

Provided by mildlyindian

Categories     Preserves

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Number Of Ingredients 5

1 feet lotus root
3-4 cups Water
1 pinch tumeric powder
1 tsp salt
1 cup cooking oil (for deep frying)

Steps:

  • Wash the fresh lotus root. Take time to wash the holes in the root as it may harbour some dirt.
  • Once clean, slice them thin . If the root is thinner you could cut it in 2 cms long pieces too.
  • Set around four cups of water to boil with a pinch of turmeric powder and salt.
  • To boiling water add the prepared lotus stem allow it to steam.
  • As you see the stain in the water, drain, and spread it out on a large plate.
  • Dry in sunlight. It takes about 2-3 days in hot sun till it turns completely dry. At this dry stage its ready to be stored for up to a year in airtight conditions
  • To serve: Heat oil to fry upto medium heat, not smoking.
  • Gently drop a handful of the lotus stem dried and allow it to sizzle up.
  • Turn it over and fry carefully Drain and serve

LOTUS ROOT SALAD | CHINA SICHUAN FOOD



Lotus Root salad | China Sichuan Food image

Quick and easy lotus root salad for warmer days.

Provided by Elaine

Categories     Salad

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 2

Number Of Ingredients 19

2 sections of lotus root
1/4 tsp. rice vinegar or lemon juice
2 fresh Thai red peppers
2 fresh green chili peppers
2 garlic cloves (chopped)
2 tsp. chopped ginger
1/4 tsp. sugar
2 tbsp. light soy sauce
1/2 tbsp. black vinegar
1/2 tbsp. chopped scallion
2 tbsp. vegetable cooking oil
1 small bunch of coriander
1 tbsp. light soy sauce
1/2 tbsp. sesame oil
2 garlic cloves (chopped)
2 tsp. chopped ginger
1/4 tsp. sugar
1/2 tbsp. black vinegar
1-2 tbsp. LaoGanma chili sauce or Chinese red oil

Steps:

  • Remove the joining part, peel the lotus root and then thinly sliced.
  • Wash the slices under running water to remove the extra starch. This step can make the slices crunchier.
  • In a large pot with enough water, add 1/2 tsp rice vinegar or lemon juice. Soak lotus root slices for 10 minutes.
  • Bring a large pot of water to a boiling and then blanch lotus root slices for 1 minutes. Transfer out and soak the slices in chilled water until completely cooled. Drain.
  • Salad with sauce I
  • Salad with Sauce II

Nutrition Facts : Calories 240 kcal, CarbohydrateContent 33 g, ProteinContent 6 g, FatContent 18 g, SaturatedFatContent 12 g, SodiumContent 780 mg, FiberContent 7 g, SugarContent 5 g, ServingSize 1 serving

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