Tag Archives: nadru

Lotus Stem fries(Nadur Monji) – Kashmiri Street food

Beautiful crunchy snack food that is a “must ” try. If you are tired of French fries, do try the high fiber content of the unique  lotus stems.  Also know and Nadur Churma and sold in the streets all over Kashmir is this mouth watering snack that is so very easy to make.

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Lotus Stem is very low in Saturated Fat and Cholesterol. It is also a good source of Dietary Fiber, Thiamin, Vitamin B6, Phosphorus, Potassium, Copper and Manganese, and a very good source of Vitamin C.

The actual stems at my local Asian market in Virginia look like this:

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The recipe is so simple and just takes the lotus stems cut in length, salt cayenne ( Kashmiri chili pepper) and some rice flour. You could also use gram flour. I have fried these in coconut oil here.

 

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Nadur Monji

  • Servings: 6
  • Difficulty: easy
  • Print

Ingredients:

  • 1 long lotus stem scraped cleaned washed and cut into 2 inch lengths
  • 1 teaspoon salt, or to taste
  • 1 tsp Kashmiri red chili powder
  • 1 cup rice flour
  • 1 tsp black cumin seeds
  • 1 tsp thyme leaves
  • water
  • Coconut oil for frying

 

Putting it together:

  • Scrape the top dark skin of the Lotus Stems.
  • Thoroughly wash the lotus stems and cut in strips like french fries.
  • Dry with a towel
  • Sprinkle with sea salt and some chili pepper
  • Make a slurry of rice flour and water, add pounded cumin and thyme leaves and combine the strips thoroughly
  • Deep fry in oil until golden brown
  • Dry on a paper towel or newspaper to get rid of the extra oil.
  • Sprinkle some more salt and chili pepper
  • Serve hot and crisp with a coriander mint chutney.

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Perfect for the party at Fiesta Friday. Thanks to Angie and the wonderful co hosts,Elaine @ foodbod and Julie @ Hostess at Heart.

Nadru Palak ( lotus stems with spinach)

Another journey through the vegetarian Kashmiri food.

Kashmiri Nadru Palak
Kashmiri Nadru Palak

Nadru or Lotus stems/roots are a delicious curious vegetable very popular in Kashmir (India). They are often fried and served as a street snack food. For the dinner table, the 2 most popular recipes are Nadru Yakhni (yogurt sauce)  and Nadru Palak ( Spinach). This recipe is for the latter but you can try our the delicious yogurt recipe in my earlier post or my step by step guide on wikihow

Also take a look at my post and pictures of Lotus Seeds from last summer.

The ingredients are simple and the recipe is simple. I always use a pressure cooker with root vegetables as it locks in the ingredient and saves time but you can use a heavy bottomed pan.

Lotus Stem is very low in Saturated Fat and Cholesterol. It is also a good source of Dietary Fiber, Thiamin, Vitamin B6, Phosphorus, Potassium, Copper and Manganese, and a very good source of Vitamin C.

The actual stems at my local asian market in Virginia  look like this:food for the soul (1)

I actually wanted something more tender so bought a bag of the frozen kind. The were fantastic.

The spinach can be fresh and organic. I blanch in in boiling water for a few minutes but you don’t have too. It just makes it easier to stir when cooking.

You can serve this with rice. I actually had it with quinoa which would not be typical but healthier.

Here is what you need

  • Bag of frozen lotus stems or freshly cleaned and sliced – about a pound
  • Organic spinach – a couple of bunches ( about 2 lbs)
  • cumin seeds – 1tsp
  • whole red chilis – 3
  • asafetida – 1/4 Tsp
  • dry ground ginger – 1 tsp
  • red chili pwd – 1/2 Tsp
  • turmeric  – 1 tsp
  • dry ground coriander – 1 tsp
  • salt to taste
  • kashmiri vari – 1 tsp ( optional)
  • 1 tablespoon mustard oil

In a pressure cooker add some mustard oil and the cumin seeds and whole chilies

Once crackling, add the asafetida and then the lotus stems. fry for a few minutes. Add the spinach, ginger, turmeric, coriander, and salt. If the spinach is fresh then let it wilt. If it is blanched then just stir it around for a bit.

You may need to add a 1/2 cup water if the mixture is on the dry side.

Pressure cook for about 4 whistles. Once you are able to open the cooker add the vari if using for that extra flavor and spice.

Exquisite!

Kashmiri Nadru Palak
Kashmiri Nadru Palak

This is a unique dish to take to Fiesta Friday hosted by  Dini @ Giramuk’s Kitchen and Mollie @ The Frugal Hausfrau

Nadru Yakhni

Nadru or Lotus stems/roots are a delicious curious vegetable very popular in Kashmir (India). The are often fried and served as street snack food. This recipe is a yoghurt based curry which is absolutely delicious when served with rice. Tastes even better the next day

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#  Take 2 cups of yoghurt and beat with a wisk until smooth. Add 1 cup of water and add to a heavy bottomed pan. Let it come to a boil stirring constantly. Once boiling reduce the heat and let it cook until it has thickened and reduce to half. You will have to whisk occasionally.
#  Wash and lotus root and then slice in 1 inch pieces diagonally. The root usually has some mud in it so be sure to wash it out really well.
#  Pressure cook the the pieces for about 10 mins
#  Fry one onion until gold brown and blend to make a paste. Set aside.
#  In a heavy bottom pan, add 2 tsp of ghee, 2 tsp ginger powder, 2 tsp fennel powder, 4 whole black cardamon, 8 green cardamon, 8 whole cloves, 4 pieces of cinnamon, salt and the onion paste.
#  Add the cooked yoghurt and let it simmer for about 10 minutes
#  Add the Lotus root piece
#  Cook for about 30 -40 mins until the gravy has thickened.
#  Add crushed dry mint and black zeera.
#  remove from heat and serve with rice