Crispy Lotus Stem in Masala Curry Parmesan Baskets

Ingredients 

• 1-2 lotus stems (bhen/bhee) peeled, sliced and blanched
• Cornflour/ corn starch for dusting
• 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
• Salt to taste
• 1 tablespoon tomato ketchup
• 1 tablespoon spring onion greens, chopped
• 1 cup parmesan chees,e 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 a parmesan basket, put parsley in the 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 the lotus stems in the  masala curry into the baskets and serve immediately

Nutrition Info