How to make Lotus Root Leaf Rice -
A delicious variety of rice cooked with lotus roots and leaves.
This recipe has featured on the show Khanakhazana.
Main Ingredients : Lotus Root (भें / नादरू), Lotus Leaf
Cuisine : Chinese
Course : Rice
For more recipes related to Lotus Root Leaf Rice checkout Lotus Root Leaf Rice. You can also find more Rice recipes like Clay Pot Rice Baked Palak Paneer Rice Moongdal Khichdi Mixed Vegetable Khichdi
Lotus Root Leaf Rice Recipe Card
Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine. To put it in one word it is wholesome. It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Lotus Root Leaf Rice Recipe
Lotus Root 2
Lotus Leaf 4
Rice soaked 1 1/2 cups
Oyster mushrooms 3-4
Boneless chicken chopped 150 grams
Shrimps 1/4 cup
Ginger grated 1 inch piece
Soy sauce 2 tablespoons
Black pepper powder 1/2 teaspoon
Salt to taste
Sugar 1 teaspoon
Rice wine 2 teaspoons
MSG 1/4 teaspoon
Method
Step 1
Peel and wash lotus roots thoroughly under running water and slice thinly. Parboil in two cups of salted water and cook till half done. Drain. Soak oyster mushrooms in one cup of hot water for five minutes. Drain and slice. Wash and wipe the lotus leaves dry. Drain and boil the rice in four cups of water till three fourth done.
Step 2
Drain thoroughly. Mix together rice, lotus roots, mushrooms, chicken, shrimps, ginger, soy sauce, black pepper powder, salt, sugar, rice wine and MSG. Place the leaves on a flat worktop, place the rice mixture in the centre of each leaf and fold up the edges neatly.
Step 3
Secure with a string. Heat sufficient water in a steamer, place the rice parcels in it and steam for ten to fifteen minutes. Open the parcels and serve hot.
Nutrition Info
Calories : 1319 Kcal
Carbohydrates : 251.7 gm
Protein : 68.3 gm
Fat : 4.3 gm
Other : Niacin- 13.1mg
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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.
