Wok fried Lotus Stem and Assorted Veggies in Honey Chilli Sauce

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This year Santa visited me early, yes she does that he visits good ladies, early she arrived on December 2nd. Yes Vaishali visited Goa and she came bearing gifts, sorry loaded with gifts!!

She carried wadhwani chillies and one more kind, I forget the name I think it was bhavnagri chillies, fresh haldi/turmeric, mogri and many many more things.  One of the many things she had brought was Lotus Stem.  We made delicious dishes together (you will hear about them one by one later) and discussed delicious dishes.

I had never made lotus stem also called nadru and was so thankful that Vaishali showed me how to make it.  She made one amazing dish it disappeared like snow under the sun.

Recipe?

Later ladies later…!

Now I had requested Vaishali to keep one nadru for me to make. She had obliged and I made this amazing veggie called Wok fried Lotus Stem and Assorted Veggies in Honey Chilli Sauce again adapted from The Taj Vegetarian Fare at the Taj and Olives for Dinner.

The Taj book is something one of my friends Mahesh saw and thought of me, Sangita his wife agreed that it is a perfect for me. 🙂  I am thankful for not only it gives me amazing recipes but picture ideas too. Actually there were water chestnuts in honey chilli sauce but since I did not have water chestnuts I used other veggies.

Actually you can keep the fried stuff ready and just toss up the rest just before you are ready to serve. By the way do not let the long list of ingredients put you off. The satisfaction of seeing your family enjoying eat it is your reward.

To make Wok fried Lotus Stem and assorted veggies in Honey Chilli Sauce you will need

  • 1 lotus stem, peeled and sliced in thin slices
  • 9 baby corn, cut is bite sized pieces
  • 2 cups Cauliflower florets
  • 1 cup maida
  • 3 tblspn corn flour
  • A pinch of soda
  • ¼ tsp red chilli powder
  • Salt to taste
  • Oil for frying
  • 4 onions cut in quarters then petals separated
  • ½ red capsicum, sliced
  • ½ green capsicum, sliced
  • ½  yellow capsicum, sliced
  • 1/4 cup Cabbage, chopped in big pieces
  • 4-5 dried red chillies
  • 7 cloves garlic, chopped
  • ½ inch ginger, grated
  • 3 tblspn tomato ketchup
  • 1 tblspn honey
  • ¼ tsp dark soya sauce
  • 2 tblspn chilli oil
  • Spring onion greens for garnish
Method:
  • Apply salt to the lotus stem, baby corn and the cauliflower.
  • Make thick slurry of the maida and   corn flour adding red chilli powder, soda and the salt.
  • Heat oil in kadhai/wok when the oil heats up (a drop of the batters floats up slowly the oil is ready) dip the lotus stem in the batter hold it horizontally for the batter to drip out.
  • Fry in the oil 2-3 at a time do not add too many as they then do not turn out crisp.
  • Once golden on one side flip over and fry till golden on the other side. Drain and transfer to a tissue paper.
  • Similarly fry the baby corn and cauliflower. Set aside. (If you are wise you will hide them from the little pitcher with big eyes, a sharp nose and mouth in an air tight container).
  • Fry the red chillies and keep covered.
  • Just at the time of serving heat the chilli oil in a kadhai/wok add the chopped garlic, ginger and sauté.
  •  Add the onion and on high flame stirring frequently sauté the onions till transparent.
  • Add the tomato sauce, honey and stir. Add the soya sauce.
  • Add the fried veggies, capsicum, cabbage and salt to taste. Toss well.
  • Serve garnished with spring onions.
 Notes :
  • To make chilli oil heat the required quantity of oil till it is smoking. Switch off the gas add 1-2 tsps of red chilli powder and let it stand till the oil cools. Strain and use the oil. I made about ½ a cup and this I have stored in a container for use in any veggie, especially indo- Chinese.
  • This is a great starter if you have a party my girls had it as their main course.

Do check us out at BM #35.

Linking to Very Good Recipes Christmas Challenge as an Appetizers 

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14 thoughts on “Wok fried Lotus Stem and Assorted Veggies in Honey Chilli Sauce

  1. Namrata December 24, 2013 at 6:45 am Reply

    I am a huge chinese food fan, so am definitely trying this, but would there be a way to avoid the deep frying?

  2. Smita December 24, 2013 at 11:34 am Reply

    i want this!!!!!!!!!!!!!!!!!!

  3. Srivalli December 24, 2013 at 8:51 pm Reply

    Picture has come out very well..good one..

  4. Suma Gandlur December 24, 2013 at 9:45 pm Reply

    Hope you guys had wonderful time together.
    The recipe sounds interesting.

  5. Sandhya Ramakrishnan December 27, 2013 at 8:15 am Reply

    So good to know about Vaishali’s visit! Looking forward to your food stories 🙂 This is a lovely dish. I have never cooked lotus stem and I have only tasted it in the mixed pickle that i buy from stores. Next trip to india, I will try it out 🙂

  6. Chef Mireille December 28, 2013 at 6:44 am Reply

    hope you guys had a nice visit – what a great indo-chinese dish

  7. usha December 31, 2013 at 1:08 am Reply

    Oh, I know Santa Vaishali is very generous with her gifts! She got me a few homemade sweets and a handmade photo frame when she visited NY last year. I was so embarrassed as I did not have anything for her.

    Anyway, wok fried lotus stem in honey chili sauce loos very delicious.

  8. Pavani January 2, 2014 at 8:19 am Reply

    I love stir fried dishes. This one with lotus stems and veggies sounds super delicious.

  9. […] Friendship is a bond that develops between like-minded individuals. I have friends, good friends on whom I can depend on in fact they are like family to me. I have lived a nomads life all the time so I have lost all the friends that I have made in childhood its only now thanks to face book that I have started talking to all old friends! When I started making friends with people online I was thrilled but slowly the bond has grown and now the blogging marathon members are also my family. We hare from different places but all of us are attached to a common thread cooking. That is our passion!! Cooking is fun especially when you are cooking with a friend. Yes I am referring to the time when Vaishali visited. She brought us Lotus stems also known as Nadru. She made these delicious fitters!! Awesome that was the verdict at home!! But wai,t I want to bore you up a bit I have researched so much… don’t worry I will give you a watered down version as you are not coming for a history & geography  lesson with a garnish of civics like my daughter has pointed out! Kashmir is the north-western region of the Indian subcontinent.  In the first half of the 1st millennium, the Kashmir region became an important centre of Hinduism and later of Buddhism; later still, in the ninth century, Kashmir Shaivism arose. The word Kashmir is derived from Sanskrit कश्मीर (káśmīra). The Buddhist Mauryan emperor Ashoka is often credited with having founded the old capital of Kashmir, Shrinagari, now ruins on the outskirts of modern Srinagar. Kashmir was long to be a stronghold of Buddhism and a Buddhist seat of learning. Adi Shankara visited the pre-existing Sarvajñapīṭha (Sharada Peeth) in Kashmir in late 8th century or early 9th century CE. The Madhaviya Shankaravijayam states this temple had four doors for scholars from the four cardinal directions. The southern door (representing South India) had never been opened, indicating that no scholar from South India had entered the Sarvajna Pitha. Adi Shankara opened the southern door by defeating in debate all the scholars there in all the various scholastic disciplines such as Mimamsa, Vedanta and other branches of Hindu philosophy; he ascended the throne of Transcendent wisdom of that temple  In 1349, Shah Mir became the first Muslim ruler of Kashmir, inaugurating the Salatin-i-Kashmiror Swati dynasty. For the next five centuries, Muslim monarchs ruled Kashmir, including the Mughals, who ruled from 1526 until 1751, and the Afghan Durrani Empire, which ruled from 1747 until 1820. That year, the Sikhs, under Ranjit Singh, annexed Kashmir. In 1846, after the Sikh defeat in the First Anglo-Sikh War, and upon the purchase of the region from the British under the Treaty of Amritsar, the Raja of Jammu, Gulab Singh, became the new ruler of Kashmir. The rule of his descendants, under the paramountcy (or tutelage) of the British Crown, lasted until 1947. This is the history of Kashmir. The serene beautiful place that is famous for Daal Lake, Gulmarg, and the Amarnath caves But me a foodie I am interested in Food! Kashmiri cuisine includes dum aloo (boiled potatoes with heavy amounts of spice), tzaman (a solid cottage cheese), rogan josh (lamb cooked in heavy spices), yakhiyn (lamb cooked in curd with mild spices), hakh (a spinach-like leaf), rista-gushtaba (minced meat balls in tomato and curd curry), danival korme, and the signature rice which is particular to Asian cultures. The traditional wazwan feast involves cooking meat or vegetables, usually mutton, in several different ways. Alcohol is strictly prohibited in most places. There are two styles of making tea in the region: Noon Chai, or salt tea, which is pink in colour (known as chinen posh rang or peach flower colour) and popular with locals; andkahwah, a tea for festive occasions, made with saffron and spices (cardamom, cinnamon, sugar, noon chai leaves), and black tea. So not that I have bored you to death let’s see how Vaishali made these Nadru monje. By the way she had brought more of these stems and out of the balance I made this Wok Fried Lotus Stem and assorted veggies In Honey Chilli Sauce […]

  10. Mallica January 20, 2016 at 7:54 pm Reply

    Tried this tonight…loved it..turned out hotel style
    This one is going to my recipe box
    Thanks

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