Crispy Lotus Stem in Masala Curry Parmesan Baskets

Ingredients list for Crispy Lotus Stem in Masala Curry Parmesan Baskets

• 1-2 Lotus stems (bhen/bhee) peeled, sliced and blanched
• for dusting Cornflour/ corn starch
• 1 tablespoon Oil
• 1 tablespoon Garlic chopped
• 1 medium Onion finely chopped
• 1 teaspoon Red chilli flakes
• 1 tablespoon White sesame seeds
• 1 tablespoon Red chilli paste
• to taste Salt
• 1 tablespoon Tomato ketchup
• 1 tablespoon Spring onion greens chopped
• 1 cup Parmesan cheese grated
• 1 tablespoon Parsley chopped

Method

1. Put the sliced lotus stems in a bowl, add cornflour and rub it well.
2. Heat sufficient oil in a kadai.
3. Deep-fry the lotus stems in hot oil till crisp and brown. Drain.
4. Heat oil in a non-stick pan, add garlic and onion and sauté till translucent.
5. Add chilli flakes and mix well
6. Add sesame seeds, chilli paste and salt and toss to mix
7. Add tomato ketchup and spring onion and mix well.
8. To make parmesan basket, put parsley in parmesan cheese and mix well.
9. Sprinkle parmesan in a non-stick pan over medium heat. Cook for a minute. Cool for a minute.
10. Place bowls upside down on a worktop, place the cheese mixture over the bowl, so that it takes the shape of a bowl.
11. Put lotus stem in masala curry into the baskets and serve immediately

Nutrition Info