Cooking With Lotus Roots
While on a recent trip to the Asian market to buy ingredients for sushi (my current obsession - more on that later in another post!), my husband spotted a packet of lotus stems or lotus roots. Lotus roots in Indian style yogurt soup (kadhi) is a childhood dish we grew up eating. The roots looked just as I remembered them and my curiosity peaked enough to grab a packet in my shopping cart. Stir-fried lotus roots It turns out that the terms lotus roots and lotus stems are used quite interchangeably - but they are the same thing, circular inner parts of lotus under water adorned with beautiful pattern as only what nature can make! They can be boiled, sauteed, stir-fried - very versatile. They are also super rich in anti-oxidants. They are very mild in taste - which make them an ideal blank canvas to add any flavorings in. I decided to cook it two ways. First the traditional Marathi way of boiling it with Kadhi and serving with rice. The second was…
Cooking With Lotus Roots
While on a recent trip to the Asian market to buy ingredients for sushi (my current obsession - more on that later in another post!), my husband spotted a packet of lotus stems or lotus roots. Lotus roots in Indian style yogurt soup (kadhi) is a childhood dish we grew up eating. The roots looked just as I remembered them and my curiosity peaked enough to grab a packet in my shopping cart. Stir-fried lotus roots It turns out that the terms lotus roots and lotus stems are used quite interchangeably - but they are the same thing, circular inner parts of lotus under water adorned with beautiful pattern as only what nature can make! They can be boiled, sauteed, stir-fried - very versatile. They are also super rich in anti-oxidants. They are very mild in taste - which make them an ideal blank canvas to add any flavorings in. I decided to cook it two ways. First the traditional Marathi way of boiling it with Kadhi and serving with rice. The second was…