Lotus Stem with Honey Sauce
500 g lotus stem, peeled and washed
2 tsp corn flour
2 tsp plain flour
oil for frying
1 tbsp oil
1 tbsp chopped garlic
1 onion, sliced
1 green pepper, cut into thin strips
1 tbsp honey
1 tsp red chilli paste
4 tbsp tomato ketchup
1 tsp soy sauce
salt to taste

Method
For the lotus root:
1. Cut the lotus roots into ovals (along the diagonal) and dry.
2. Make a paste by mixing a little water with the cornflour and wheat flour, and coating the lotus root slices evenly in the batter.
3. Deep fry the slices in hot oil until golden and crispy.

For the sauce
4. Heat oil in a pan, and saute onions and garlic slightly. Then add the green pepper.
5. Add red chilli paste, soy sauce and ketchup. Mix well. Add water to adjust the consistency so that the sauce coats all the ingredients without becoming runny. If it becomes too watery, mix a little cornstarch in water and add it to the sauce.
6. Add salt to taste. Finally, add the honey and fried lotus root.

Lotus Stem Kebab

Ingredients
2 tbsp oil
1 tsp caraway seeds (shahjeera)
300 gms sweet corn kernels (makai ke dane) , boiled and ground
200 gms lotus stem (kamal kakdi / bhein) , boiled and pureed
1 tsp red chilli powder
1 tsp freshly ground black pepper powder
1 tsp fennel seeds (saunf) powder
1 tsp garam masala powder
1 tsp chaat masala
100 gms grated paneer (cottage cheese)
salt to taste
1/2 cup grated processed cheese
1 tbsp lemon juice
ginger (adrak) , chopped
2 tbsp fresh coriander (dhania) , chopped
20 almonds (badam) , blanched , peeled and ground
16 walnuts (akhrot) , chopped
24 raisins (kismis) , chopped
oil for cooking
green chutney for serving

Method
1. Heat 2 tbsp of oil in a non stick pan , add the caraway seeds and sauté for few seconds.
   2. Add the corn paste, almond paste, lotus stem puree, mix well and sauté till the mixture dries up.
   3. Add the red chilli powder, pepper powder, fennel powder, garam masala and chaat masala and mix well.
   4. Add the paneer and salt and mix well.
   5. Cook till the mixture leaves the sides of the pan. Remove from flame.
   6. Add the cheese, lemon juice, ginger and coriander leaves.
   7. Cool the mixture.
   8. Divide into twenty equal balls.
   9. Stuff the balls with walnuts and raisins and shape them into tikkis.
  10. Shallow fry the tikkis in a frying pan using a little oil.
  11. Drain and place them on an absorbent paper.
  12. Serve hot with green chutney.

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