LOTUS ROOT WHOLE RECIPES

Steps:

• Wash and scrap the skin of fresh lotus roots. Slice into 1/2 to 1 cm thick rings. Boil in microwave for 5-7 minutes. Tinned ones are already clean and boiled, just drain.
• Heat oil in a pan, add cumin seeds and a pinch of asafoetida powder and let the seeds splutter.
• Add ginger and fry for a few seconds.
• Add all powdered spices, except garam masala, and stir for 10 seconds, to release flavours.
• Add potatoes and lotus roots, stir fry to ensure that all the vegetables are well coated with spices and turn the heat low. If using tinned lotus root, cook potatoes to almost done first and then add lotus roots.
• Cover and cook for 10-15 minutes, until tender. You may need to add a couple of tablespoons of water, to allow potatoes to cook.
• Stir in garam masala.
• Adjust salt and chillies to your own taste.
• Turn heat off and add fresh coriander leaves.
• . Serve with Chapatties or Plain Parathas.

Steps:

• Prepare the Lotus: If using whole root–Wash and peel the root. Whole or sliced–Heat water to boiling, add lotus root, vinegar and apple juice, and boil for 20 minutes. Whole–After boiling and cooling, carefully cut the root (root may be tough) into approximately 1/8 to 1/4 inch slices. Prepare the sauce: In a small mixing bowl, combine the brown sugar, soy sauce, apple juice, and water. Mix until the brown sugar is mostly dissolved. Add the honey and mix well. Cooking: Heat the sesame oil in a round bottomed stir fry skillet over high heat. Add the lotus root and stir fry for 30 seconds to 1 minute. Reduce heat to medium, add the stir fry sauce, and stir continuously until there is almost no liquid remaining in the skillet. Remove from heat and cool to room temperature. Optionally, you may garnish each serving with a light sprinkling of chopped green onion and toasted sesame seed. Serve as a snack or as one dish in a traditional Korean Ban chan array.