How to make Kamal Kakdi ka Achaar -
Lotus stems pickle – very easy to make and simply delicious
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Lotus Stems, Mustard Seeds (राई)
Cuisine : Punjabi
Course : Pickles, Jams and Chutneys
You can also find more Pickles, Jams and Chutneys recipes like Sweet Mango Pickle Inji Thakkali Thuvayal Aam ka jhatpat achaar Avocado Chutney
Kamal Kakdi ka Achaar Recipe Card
Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram. They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic. In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.
Prep Time : 0-5 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Kamal Kakdi ka Achaar Recipe
Lotus Stems washed thoroughly 5
Mustard Seeds 1/2 cup
Fennel seeds (saunf) 1/4 cup
Filtered mustard oil 1 cup
Asafoetida 1 teaspoon
Red chilli powder 1 1/2 tablespoons
Salt to taste
Onion seeds (kalonji) 1 tablespoon
Vinegar 1/4 cup
Method
Step 1
Heat 2 cups of water in a deep non-stick pan. Peel the lotus stems and cut them into not too thin slices. Add these slices to the pan and bring the mixture to a boil. Let them cook for a while.
Step 2
Crush mustard seeds and fennel seeds to a coarse powder.
Step 3
Strain the lotus stems.
Step 4
Heat the same deep non-stick pan, add mustard oil and heat till it reaches smoking point. Add lotus stems and mix well.
Step 5
Add asafoetida, red chilli powder, salt and crushed spice powder and mix well. Add onion seeds and mix again.
Step 6
Switch off the heat and mix well. Add vinegar and mix well.
Step 7
Transfer into a sterilized container and serve as required.
Nutrition Info
Calories : 2678 Kcal
Carbohydrates : 35.5 gm
Protein : 72.4 gm
Fat : 249.6 gm
Other : Iron- 16.3mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
