How to make Nadur Bamchunth -

lotus stems with apples

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Lotus stem (भें), Apples (सेब)

Cuisine : Kashmiri

Course : Main Course Vegetarian


For more recipes related to Nadur Bamchunth checkout Dahi Wala Bhein Aloo , Bhein Batate ki Sabzi, Stir Fried Lotus Stem, Lotus Stems, Waterchestnuts and Mushrooms in Sweet . You can also find more Main Course Vegetarian recipes like Dahi Bhindi Safed Aloo Pacri Nenas Aloo Pyaaz Tamatar

Nadur Bamchunth

Nadur Bamchunth Recipe Card

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Kashmiri food carries with it a delicious nip of all things hot and spicy.  It is a rich tapestry of Indian, Iranian, Afghani and Central Asian styles of cooking. 
Kashmiri cuisine has some vantage ingredients: that is dry ginger, fennel, red chillies, curds and mustard oil. Even though it is dominated by non-vegetarian fare, the vegetarian delicacies manage to carve a niche for themselves.  One of the typical ingredients in a lot of Kashmiri delicacies is the Kashmiri ver which is a doughnut-shaped cake of ground spices with a strong and pungent aroma. And yes how can one forget the scent of saffron, which forms an important part of this cuisine. 
Riffling through the books of history one discovers that it was the invasion by Timur in 15th century that left a legacy of Kashmiri cuisine. With time there was an influx of skilled workers as also cooks from Samarkand whose descendants came to be known as Wazas or the master chefs of Kashmir. Wazwan is a unique concept in the world of Kashmiri cooking. Other influences are that of the Muslim and Rajput styles of cooking. A fantastic blend of all these is witnessed in the ultimate formal Muslim banquet called the Wazwan.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Nadur Bamchunth Recipe

  • Lotus stem 1

  • Apples 2

  • Lemon juice 1 tablespoon

  • Asafoetida 1/4 teaspoon

  • Green chillies 2

  • Oil 2 tablespoons

  • Cumin seeds 1 teaspoon

  • Dry ginger powder (soonth) 1/2 teaspoon

  • Fennel seed (saunf) powder 1/2 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Ver (Kashmiri garam masala) 1/2 teaspoon

  • Salt to taste

Method

Step 1

Wash thoroughly, scrape and cut the lotus stem into half inch diagonal pieces. Wash, peel, core and cut the apples into one centimeter thick slices. Sprinkle lemon juice over the apple slices so that they do not get discoloured.

Step 2

Mix asafoetida powder in two teaspoons of water and keep aside. Remove stems, wash and finely chop green chillies. Heat oil in a pan, add cumin seeds and allow them to change colour.

Step 3

Add the lotus stems, ginger powder, fennel powder, turmeric powder, asafoetida water, green chillies, salt, half a cup of water and cover and cook till half done. Add the apples and cook for another ten minutes till the apples are tender and the oil surfaces on top. Sprinkle ver and serve hot. Add the lotus stems, ginger powder, fennel powder, turmeric powder, asafoetida water, green chillies, salt, half a cup of water and cover and cook till half done. Add the apples and cook for another ten minutes till the apples are tender and the oil surfaces on top. Sprinkle ver and serve hot.

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MasterChef Sanjeev Kapoor

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.