Gummadikaya (kaddu) halwa (Red pumpkin halwa)

Gummadikaya (pumpkin) is a popular vegetable in many countries.

In India all over the country gummadikaya is available. In many areas it is used in festive occasions like weddings and house warming functions. Either a subzi or a pulusu (mixed vegetable sweet and sour stew) cooked with pumpkin is definitely served in festive lunches.

Similarly in North America and Canada pumpkin pie is a traditional part of Thanksgiving meals. From middle of September, one finds many kinds of pumpkins all over USA. Pumpkins have a lot of significance in Halloween folklore.

Pumpkin leaves, flowers and seeds are edible.

Pumpkin has a lot of medicinal value also. Pumpkin is highly nutritious and very rich in vitamin A.
It is contains high amount of antioxidants and may reduce risk of chronic diseases and boost immunity. Pumpkin is high in nutrient density and low in calories. Consuming pumpkin may help in weight loss.

Some people may be allergic to pumpkin. Also, it is mildly diuretic, which means eating a lot of pumpkin may induce production of more urine.

In USA and Canada you find pumpkin pie, pumpkin bread and even pumpkin latte! In India lot of subzis and sweets are made with pumpkin. Here is a recipe for pumpkin halwa. Very little sugar and ghee (clarified butter) are used, so that it is not overly rich!

This festive season, try out this halwa for your holidays!

Ingredients:

•      3 cups grated pumpkin
•      3/4 cup sugar 
•      1 or 2 Tbs, sooji (cream of wheat)
•      2 Tbs. ghee (clarified butter)
•      2 Tbs. cashew nuts
•      1 Tbs. raisins
•      4 or 5 green cardamom 

Directions:

1.      Wash and cut the pumpkin in half.
2.      Remove seeds and inside pulp.
3.      Peel the skin off.
4.      Either you can grate them  or
5.      Cut in to one inch pieces.
6.      Process the pieces and a vegetable chopper.
7.      Grind in a powder grinder or pestle and mortar cardamom seeds.
8.      Heat a thick pan. 
9.      Add ghee.
10.      When the ghee melts, add cashews and cook for 2 minutes.
11.      When cashews are turning brown, add raisins.
12.      Remove them from the pan and set aside.
13.      To the same pan, add sooji.
14.      Keep stirring so that sooji is not burnt.
15.      After 2 or 3 minutes, add grated/processed pumpkin.
16.      On low heat cook for 5 to 6 minutes.
17.      Keep stirring.
18.      When the moisture is almost evaporated, add sugar.
19.      After adding sugar, more moisture will be there.
20.      Keep stirring till the mixture becomes compact and leaves the sides and bottom of the pan.
21.      When touched, the mixture does not stick to the fingers.
22.      At this stage, the halwa is ready.
23.      Add cardamom powder and nuts.
24.      Mix well. 
25.      Transfer to serving bowl and serve hot.
26.      Tastes nice whether eaten hot or refrigerated. 

Mirapakaya stuffed with paneer and baked in tomato sauce and mozzarella cheese (Sweet or mild peppers stuffed with paneer)

In Hyderabad area, stuffed deep fried mirchas (peppers) are very popular. These peppers are less spicy and are sort of larger than the spicier ones. For those who do not want spicy peppers, in super markets in India, larger and slightly greenish yellow peppers are available. These peppers are very well suited for stuffing.

In USA small bags of sweet mini peppers are available in markets. They look very attractive and are normally not spicy. Anaheim peppers are slightly spicy, but give a nice taste to the final dish! You may try banana peppers also, but they are not at all spicy and not very tasty.

I tried to fill the peppers with vegetables sauteed with grated paneer. Then I baked the peppers in tomato sauce and mozzarella cheese. They are very tasty and because of the colors, look very attractive! If you have tomato sauce prepared earlier, you can use. Or you may use the bottled sauce available in markets.

Ingredients:

•      6 or 8 mild or sweet peppers
•      2 carrots
•      1 medium size onion
•      1/2 cup green peas
•      1 cup grated paneer
•      1 or 2 cups grated mozarella cheese
•      2 or 3 cups tomato sauce
•      Small bunch cilantro

Seasoning:

•      1 Tsp. jeera seeds
•      1/2 Tsp. chile powder
•      1/4 Tsp. garam masala
•      Salt to taste
•      2 Tsp. oil
•      1 Tsp. oregano
•      1/2 Tsp. pepper powder

Directions:

1.      Preheat oven to 350 degrees Fahrenheit or 180 degrees Celsius.
2.      Wash, peel and grate carrots.
3.      Peel and fine chop onion.
4.      Chop cilantro finely.
5.      Heat a thick pan and add oil.
6.      When the oil is hot, add jeera seeds.
7.      Cook for 2 minutes.
8.      Add chopped onion.
9.      Mix and cook till onion pieces are translucent.
10.      Add grated carrot and cook for 3 to 4 minutes.
11.      Add green peas, mix and cook on medium heat for a few minutes, till the vegetables are cooked.
12.      Add chile powder, garam masala and salt.
13.      Mix well.
14.      Add cilantro.
15.      Mix well and stop cooking.
16.      Add grated paneer. Cover and let it absorb all the flavors.
17.      Mix thoroughly.
18.      Set aside to cool.
19.      Wash and clean the peppers.
20.      Remove the stems and cut lengthwise from the stem to the end. 
21.      Do not cut it through. Let the pepper be full length attached at the lower end.
22.      Remove the seeds.
23.      Fill the peppers with the paneer mixture.
24.      Arrange the peppers in a baking dish.
25.      If any of the stuffing is left over, sprinkle it over the peppers.
26.      Add and spread tomato sauce all over the peppers.
27.      Sprinkle mozzarella cheese.
28.      Sprinkle oregano and black pepper powder.
29.      Set the timer for about 15 minutes and bake the peppers.
30.      If the cheese is not fully melted, let it bake for a few more minutes.
31.      Remove from the oven and serve hot along with bread or naan.

Gummadikaya (Delicata squash) subzi (Delicata subzi with Indian flavor)

By about middle of September in USA one finds lots of pumpkins and different varieties of squash in markets. In USA a lot of varieties of winter squash, as they are called, are available. One such variety is Delicata squash. The fruit is cream colored cylindrical striped in green or orange. It has a delicate rind. It is very easy to cook and the skin is soft so need not be peeled.

Not only is delicata squash pretty to look at, but it is also nutritious. It is a good source of potassium and dietary fiber, and contains magnesium, manganese and vitamin C and B.

Delicata can be either pan fried, or baked and also used to make soups. I tried to make a subzi with Indian flavor. I made a sweet and sour subzi with delicata squash.
Of course, it is not available in India. But in USA where it is easily available, as a seasonal vegetable, it is good for health.

           

Ingredients:

•      1 delicata squash (about 6 to 8 inches long)
•      1 onion chopped
•      2 green chiles chopped
•      1 inch ginger chopped
•      2 Tbsp. tamarind paste
•      3 to 4 Tsp. jaggery
•      Salt to taste

Seasoning:

•      1 or 2 red chiles
•      1 Tsp. chana dal
•      1/2 Tsp. urad dal
•      1 Tsp. mustard seeds
•      1/2 Tsp. jeera seeds
•      Pinch of asafetida
•      2 Tsp. oil
•      !/2 Tsp. turmeric powder
•      Few curry leaves
•      Cilantro to garnish

Directions:

1.      Wash and cut the delicata squash in half.
2.      Scoop out the seeds.
3.      Skin of delicata is not tough.
4.      It cooks faster and is tender after cooking and tasty.
5.      Cut the half portions in to parallel strips.
6.      Cut the pieces as small/big as you like.
7.      Peel and chop onion.
8.      Wash, peel and cut ginger.
9.      Wash and chop green chiles.
10.      Heat a thick bottomed pan.
11.      Add oil.
12.      When the oil is hot, add red chile.
13.      After a minute, add chana and urad dal.
14.      Keep stirring.
15.      When the dals get slightly brown, add mustard and jeera seeds.
16.      When the mustard seeds splutter, add hing and curry leaves.
17.      Add chopped onions.
18.      Cook till onions get translucent.
19.      Add delicata pieces, and stir.
20.      Add turmeric, chile powder and salt.
21.      Add tamarind paste.
22.      Add jaggery.
23.      Stir well so that all the ingredients are coated with the masalas.
24.      Add about 1 cup of water.
25.      Let it come to boil
26.      Reduce the heat and let the mixture cook till the pieces are soft to touch.
27.      Remove from stove.
28.      Transfer to a serving dish and garnish with cilantro.
29.      Can be served with rice or roti.

Note:  Tamarind is available in many Indian stores across USA. One can buy either unprocesed tamarind in bags or tamarind pulp in small containers or tamarind powder. Either of these can be used. If using unprocessed tamarind, it has to be soaked in a small amount of water and microwaved for 30 or 40 seconds. Then by squeezing, the juice can be extracted and the pulp and seeds, if any, can be discarded.

Kamal kakadi rasedar subzi ( Lotus root/stem wet subzi)

Kamal kakadi/lotus stem/lotus root is the root of the lotus plant. The rhizomes of lotus are consumed as a vegetable in many Asian countries, extensively in China and Japan. They have a crunchy texture with sweet tangy flavors. In North India they are easily available. In South India, lotus atem is not a common vegetable. I notice that it is sometimes available in online stores. In USA many Asian markets sell them in cut pieces fresh, frozen or canned.

Kamal kakadi or lotus stem/root is extensively used in North Indian cuisine. They are fried or cooked in subzis, soups, salad or pickled in vinegar (with sugar, chile and garlic). Subzi made with kamal kakadi as the main ingredient and including eggplant, potato and palak (spinach) is highly significant in Sindhi weddings and is a part of pre wedding meal!

Kamal kakadi is packed with an array of nutrients that promote health. It is rich in dietary fiber, potassium, iron and vitamin B and C. Considering they have these important nutrients and minerals, lotus stem/root can be called as one of the healthiest foods!

Lotus stems/roots boost digestion and reduce constipation problems.

The presence of potassium and iron prevent excessive sodium and increase blood circulation and also increase production of urine, which prevents excess water retention.

Lotus stems have vitamin B complex, which interacts with neural receptors in the brain which reduces stress.

Kamal kakadi is good for skin and hair and promotes weight loss as this vegetable not only has lesser calories but packed with fiber which keeps one full for a longer period.

Maybe because of all these benefits, lotus roots have been used in Traditional Chinese Medicine to treat a variety of ailments.

As lotus stems or kamal kakadi are harvested from under water, they need a thorough cleaning before cooking. Sometimes after cutting the stems in to 6 or 8 inch tubes, you may have to use ear buds to clean the holes inside the tube!

This time, I tried making a gravy subzi with kamal kakadi. It turned out very tasty.

   

Ingredients:

•      2 or 3 kamal kakadi (lotus root)
•      3 medium tomatoes
•      2 or 3 green cardamom
•      1 black cardamom
•      2 or 3 cloves
•      1 inch cinnamon stick
•      2 medium onions chopped
•      3 or 4 garlic pods
•      1/2 inch ginger
•      1/2 Tsp. turmeric powder
•      1 Tbsp. dhania powder (coriander powder)
•      1/4 Tsp. jeera powder (cumin powder)
•      1 or 2 Tsp. chile powder
•      1/2 Tsp. garam masala
•      Salt to taste
•      2 Tsp. oil
•      Cilantro for garnish

Directions:

1.      Soak the lotus roots in water for fifteen/twenty minutes.
2.      Scrub the outer surface and clean thoroughly.
3.      Repeat washing and cleaning till the stems look clean.
4.      Peel the outer skin of the kakadi.
5.      Cut the stems in diagonal slices.
6.      Cook the slices in pressure cooker for one or two whistles.
7.      Peel and chop onions and garlic.
8.      Chop tomatoes.
9.      Grind onion, garlic and ginger in a grinder.
10.      Grind tomatoes coarsely.
11.      Open the cooker when the pressure is normal, drain off the water and save the slices.
12.      Heat a deep thick pan, add oil. When the oil is hot, add the cardamom, cloves and cinnamon stick.
13.      Cook for a minute or two.
14.      Add onion paste. 
15.      Keep stirring and cook till onion paste is very well cooked.
16.      Add tomato paste. 
17.      Cook for 6 to 8 minutes till most of the juice is evaporated.
18.      Add the dry ingredients except garam masala and salt.
19.      Add cooked kakadi slices. 
20.      Let the mixture cook till the slices are well cooked.
21.      Add garam masala and salt. Let it cook for 2 minutes.
22.     Transfer to a serving dish and garnish with cilantro.

Chukkakura, pesarapappu and lauki subzi (Khatta palak, moong dal lauki subzi)

Chukkakura or khatta palak is a green vegetable available year round in many parts of India. The leaves are medium to large in size and broad and arrow shaped. Chukka leaves look similar to spinach or palak. They have a tart taste reminding of citrus. The younger leaves are less acidic.

In USA the equivalent to this plant is green sorrel. Many Indians use green sorrel in their cooking in place of chukkakura.

Chukkakura plant is grown solely for its leaves. It has been used since ancient times both medicinally to aid digestion and for culinary purposes. Chukka leaves are high in vitamin C, calcium, magnesium and potassium.

Because the leaves are tart, the leaves are used many nonvegetarian dishes also.

In Andhra Pradesh many dishes like dals and subzis are made using chukkakura. Here is a recipe with sorakaya, moong dal and chukkakura. All the ingredients that are essential for daily meals.

Ingredients:

•      2 cups chukkakura chopped
•      1 cup sorakaya/lauki/bottle gourd pieces
•      1/2 cup moong dal
•      1/2 cup grated coconut (optional)

Seasoning:

•      2 Tsp. oil
•      1 or 2 red chile
•      1 Tsp. urad dal
•      1/2 Tsp. mustard seeds
•      1/2 Tsp. jeera seeds
•      Pinch of hing (asafetida)
•      Few curry leaves
•      Salt to taste

Directions:

1.      Soak moong dal for about 2 hours.
2.      Wash and clean chukkakura.
3.      Chop the vegetable in to pieces.
4.      Wash and peel sorakaya.
5.      Cut into small pieces.
6.      Heat oil in a thick pan.
7.      Add red chile, and urad dal.
8.      Cook for a minute.
9.      Add mustard and jeera seeds.
10.      When mustard seeds are spluttering add hing and curry leaves.
11.      Add lauki pieces.
12.      Cook for a few minutes.
13.      Wash and drain moong dal.
14.      Add drained dal to the ingredients in the pan.
15.      Mix well.
16.      After a few minutes, add chopped chukkakura.
17.      Add salt and mix well.
18.      Add grated coconut (optional).
19.      Cover and cook on low heat.
20.      Keep mixing so that the subzi is not burnt.
21.      When the dal and lauki pieces are soft, stop cooking.
22.      The subzi must not be overcooked and mushy.
23.      Keep covered and let it cool a bit.
24.      Transfer to a serving dish.
25.      Garnish with cilantro and fresh grated coconut.
26.      A healthy and tasty side dish for roti and rice.

Chinta chiguru podi (Tender tamarind leaves powder)

Chinta chiguru, tender tamarind leaves is available in South India during early spring. As the name suggests, tender leaves from tamarind tree are sold in Andhra Pradesh and other South Indian states. The leaves have a subtle tart flavor without being overly sour. They increase the nutrient value of the dish and add a nice tangy taste to it. Quite a few dishes are made with the leaves like dal and pulao etc.

The leaves are a good source of vitamin C. As any seasonal vegetable, use of the leaves is recommended by nutritionists.

I found some bottled leaves in the Indian stores in USA. If you look around, you may find the leaves in some Asian stores.

In this recipe I am drying the leaves and making the powder. So the powder may be stored for longer periods. In some areas, this powder is called chintaku podi. For this recipe, you do not need very tender leaves. As the leaves are being dried and roasted, even older and slightly tough leaves can be used.

                                                                                                                                                                                                                                                                                                                

Ingredients:

•      2 cups chinta chiguru (Tamarind leaves)
•      2 Tbsp. chana dal
•      2 Tbsp. urad dal
•      3 Tbsp. til seeds (Sesame seeds)
•      3 or 4 red chiles
•      1/2 Tsp. hing (Asafetida)
•      1 Tsp. or less oil
•      Salt to taste

Directions:

1.      Wash and remove any hard stems.
2.      Spread the leaves on a dry cloth and dry in shade.
3.      Leave them to dry completely.
4.      Heat a thick pan and add oil.
5.      Add red chiles and let them fry for a minute.
6.      Add chana dal and keep stirring.
7.      Add urad dal.
8.      When the dals are turning light brown, add til seeds.
9.      Keep stirring.
10.      Remove from heat.
11.      Transfer the mixture to a bowl.
12.      Let cool.
13.      Heat the pan again and add dried chinta chiguru.
14.      Keep stirring for a minute or two.
15.      Remove from heat.
16.      Transfer to another bowl.
17.      In a grinder, process the dal mixture.
18.      Add the roasted leaves and salt.
19.      Grind to a coarse mixture.
20.      Store in a dry jar.
21.      Tastes very nice.
22.      Can be eaten with rice, idli or dosa etc.

Arati doota/davva kootu / Banana stem kootu with moong dal

The tender nutritious stem of banana plant is called arati doota or arati davva in Telugu, vazhaithandu in Tamil and thor in Bengali. In many parts of India, arati doota is eaten in subzis, raitas or kootu etc.

Once a bunch of bananas is harvested, the tree is cut away. Outer layers of the stem are peeled away, till you get the tender inner stem. This stem is edible and has a lot of medicinal value. Chopping and preparing the cut pieces is a tedious process. First, we have to cut the stem into circular discs. While cutting the discs, we have to take out extra fiber, by taking it on the right index finger, while holding the fiber. Repeat the process with the entire stem. Pile the discs together and chop them in to small cubes. The chopped cubes have to be kept in diluted buttermilk. Otherwise, the pieces are decolorized. I included quite a few photographs of the cutting process.

Arati doota is very good for health. It is low in calories and rich in fiber. It is good for kidneys, keeps blood pressure under control. It is good for kidney stones. Arati doota is very beneficial for people who want to lose weight!

Here is a recipe for making kootu, where doota is cooked along with moong dal and fresh grated coconut. I used some moong dal with skin and some without. If you do not have fresh grated coconut, you may substitute it with dry grated coconut.

 

                                     

Ingredients:

•      1 cup Arati doota, chopped fine
•      1 cup cooked moong dal (either with skin or without)
•      2 Tbsp. grated coconut
•      2 or 3 green chiles
•      A few curry leaves
•      A few cilantro leaves 
•      2 Tsp. jeera seeds
•      1 Tsp. mustard seeds
•      1/2 Tsp. turmeric powder
•      1 Tbsp. dhania (coriander) seeds
•      1/2 Tsp. miriyalu (black pepper, whole)
•      1/2 Tsp. cinnamon powder
•      A pinch of asafetida
•      Salt to taste
•      1 Tbsp. oil

Directions:

1.      Clean and chop banana stem as explained.
2.      I used some moong dal with skin and some without.
3.      Cook moong dal in a pressure cooker for one whistle.
4.      Dal must not be mushy.
5.      Similarly partially cook banana stem also.
6.      Heat a pan and roast dhania, some jeera, black pepper without any oil.
7.      Let the mixture cool.
8.      Grind to make fine powder.
9.      Grind grated coconut, green chile and curry leaves to a coarse paste.
10.      Heat oil in a thick pan.
11.      Add mustard and jeera seeds.
12.      When mustard seeds splutter, add asafetida.
13.      Add cooked arati doota and cooked dal.
14.      Mix well and add enough water.
15.      Add the masala powder and coconut paste.
16.      Add turmeric powder, salt.
17.      Mix well and let cook for 4 to 5 minutes.
18.      Keep stirring so that it is not burnt.
19.      When dal and arati doota are nicely cooked, remove from heat.
20.      Garnish with curry leaves and cilantro.
21.      Serve hot with rice or roti.

Dondakaya rasedar subzi with fresh coconut (Kundru/tindora/gherkin gravy subzi with fresh coconut)

Dondakaya is a very common and widely consumed vegetable. It is available in India throughout the year. It is known as Kundru/Tindora/Gherkin/Ivy gourd or Coccinia in different places.

Kundru is native to many countries extending from Africa to Asia including India, the Philippines, Cambodia, China, Indonesia, Malaysia, Myanmar, Thailand, Vietnam etc. Dondakaya is a small oblong shaped smooth skinned light green to dark green vegetable. It has a mild flavor with a crunchy juicy texture.

In traditional medicine, fruits have been used to treat leprosy, fever, asthma, bronchitis and jaundice. In Bangladesh, the roots are used to treat osteoarthritis and joint pain.

Dondakaya can be made in to subzis using different masalas and chutneys etc. Here is a gravy subzi. I used fresh grated coconut in the gravy which gives a unique flavor to the dish. If fresh coconut is not available, it can be replaced with dry coconut.

Ingredients:

•      15 or 20 dondakaya
•      2 onions diced
•      3 tomatoes (medium sized)
•      1/2 cup fresh grated coconut
•      1 or 2 green chile
•      1/2 inch ginger
•      1 or 2 red chile
•      1 Tbsp. dhania seeds
•      1 Tsp. saunf (fennel seeds)
•      1 Tsp. jeera seeds
•      1 Tsp. mustard seeds
•      1 Tsp. red chile powder
•      1/2 Tsp. turmeric powder
•      Pinch of asafetida
•      3 Tbsp. oil
•      Salt to taste
•      1 Tbsp. tamarind paste
•      1 Tsp. jaggery (optional)
•      1 Tsp. kasuri methi
•      Cilantro for garnish

Directions:

1.      Wash and clean dondakaya.
2.      Remove the ends on both the ends.
3.      Slit the kundru in such a way that they are uncut at one end and slit on the other end.
4.      Wash and dice onion.
5.      Wash and dice tomatoes.
6.      Heat a pan add dhania, saunf and jeera seeds.
7.      Add the red chile.
8.      Roast for 3 to 4 minutes.
9.      When the seeds are turning brown, turn off the heat.
10.      Let cool.
11.      Heat a spoon of oil in the pan.
12.      Add diced onion.
13.      When onion turns translucent, add some diced tomato, saving some for the gravy.
14.      Mix well.
15.      Cook for 2 to 3 minutes.
16.      Add grated coconut, ginger and green chile.
17.      Mix well and stop cooking.
18.      When the dry masalas and onion mixture are cool, grind the dry ingredients in a mixer.
19.      When the mixture is ground to a powder, add the onion mixture.
20.      Add turmeric, chile powders and salt.
21.      Grind to a coarse paste.
22.      Fill each of the kundru with a little bit of ground paste.
23.      Save the rest of the mixture for the gravy.
24.      Place the filled kundru in a microwave safe bowl.
25.      Microwave for 3 to 4 minutes.
26.      Heat oil in a pressure cooker and add mustard seeds and asafetida.
27.      When the mustard seeds crackle, add the stuffed kundru.
28.      Add the rest of the masala mixture.
29.      Add some water.
30.      Close the lid and let it cook for one or two whistles.
31.      If the kundru are tender they cook fast. Even cooking in the microwave is sufficient.
32.      If they are not very tender, you have to pressure cook them till they are soft.
33.      Add the rest of the diced tomatoes.
34.      Add tamarind paste and jaggery.
35.      Cook for 4 to 5 minutes.
36.      Rub the kasuri methi in your palm and add it to the gravy.
37.      Cook for a minute or two.
38.      Remove from the heat.
39.      Transfer to the serving bowl and garnish with cilantro.
40.      A very tasty dish which can be served with rice or roti.

Note: If you want or if you do not have fresh grated coconut, you may use the dry one. 

Kamal kakadi dry subzi (Lotus stem/ root dry subzi)

Kamal kakadi/lotus stem/lotus root is the root of the lotus plant. The rhizomes of lotus are consumed as a vegetable in Asian countries, extensively in China and Japan. They have a crunchy texture with sweet-tangy flavors. In North India they are easily available. In South tIndia, lotus stem is not a common vegetable. I notice that it is sometimes available in online stores. In USA many Asian markets sell them whole or in cut pieces fresh, frozen or canned.

Kamal kakadi or lotus stem/root is extensively used in North Indian cuisine. They are fried or cooked mostly in subzis, soups, salad or pickled in vinegar (with sugar, chile and garlic). Subzi made with kamal kakadi as the main ingredient and including baingan (eggplant), aloo (potato) and palak (spinach) is highly significant in Sindhi weddings and is a part of a pre wedding meal!

Kamal kakadi is packed with an array of nutrients that promote health. It is rich in dietary fiber, potassium, iron and vitamin B and C, considering they have these important nutrients and minerals, lotus stem/root can be called as one of the healthiest foods.

Lotus stems/ roots boost digestion and reduce constipation problems.

The presence of potassium and iron prevent excessive sodium and increase blood circulation and increase production of urine, which in turn prevents excess water retention.

Lotus stems have vitamin B complex, which interacts with neural receptors in the brain which reduces stress.

Kamal kakadi is good for skin and hair and promotes weight loss as this vegetable not only has lesser calories but is packed with fiber which keeps one full for a longer period.

Maybe because of all these health benefits, lotus roots have been uses in Traditional Chinese Medicine to treat a variety of ailments.

As the lotus stems or kamal kakadi are harvested from under water, they need a thorough cleaning before cooking. Sometimes after cutting the long stems in to 6 to 8 inch tubes, you may have to use ear buds to clean the holes inside the tube!

As mentioned earlier, a lot of dishes are made with kamal kakadi. In fact, this is the first time I cooked with this ingredient! I tried a pan fry subzi using the kamal kakadi.

Ingredients:

•      2 or 3 kamal kakadi (lotus stem)
•      3 Tbsp. besan (chickpea flour)
•      2 Tsp. coriander powder
•      1 Tsp. jeera powder
•      2 Tsp. amchur (mango powder)
•      2 Tsp. chile powder
•      1 Tsp. garam masala
•      Salt to taste
•      3 Tbsp. oil

Directions:

1.      Soak in water for fifteen twenty minutes.
2.      Clean thoroughly scrubbing the outer surface.
3.      Repeat washing and cleaning till the stems look clean.
4.      Peel the outer skin.
5.      Cut the stems in diagonal slices.
6.      Cook the slices in pressure cooker for one or two whistles.
7.      Open the cooker and drain off the water from the kakadi stems.
8.      Take besan in a bowl and add all the dry powders to it.
9.      Mix thoroughly.
10.      Heat oil in a thick pan.
11.      Add the boiled slices of kamal kakadi.
12.      Keep mixing.
13.      Sprinkle the besan mixture over the slices.
14.      Keep stirring.
15.      Sprinkle a little water, cover and cook on low heat.
16.      Keep stirring.
17.      When besan is cooked well and gets brown in color, stop cooking.
18.      Transfer to serving dish.
19.      Kamal kakadi dry subzi can be eaten with rice or roti.