Tisca Chopra just lately took to her Instagram feed to share how a visit to her mother and father dwelling is sort of a stroll into her childhood. Sharing a video of her mom cooking her ‘magical’ lotus stems for Tisca, the Taare Zameen Par actor wrote, “Love and Lotus Stems, a visit to the mother and father house is a go to into one’s childhood. Acquainted bartans, previous bedsheets (which have now turn out to be kitchen rags) and naturally the passage of 1’s personal life scattered over their partitions proudly .. photos of my commencement, my first journal cowl, a poster of an of a forgotten movie.. (sic)”
The Bollywood actor continued, “However what causes my coronary heart to bop is how moms will at all times be moms .. they wish to feed you, footslogging away within the kitchen eager to share their secret recipes, that by no means prove the identical. All mums imagine that any troubles you might have will vanish by consuming their haath ka khaana .. and in some way, they do vanish .. as a result of grownup troubles fade as you turn out to be a child once more, get pampered once more..”
She added that she at all times believed her mom’s lotus stems had been magical, and requested her followers if in addition they had such a deal with that by no means tasted the identical except their moms made it, persevering with, “Anyway, I’ve at all times believed my mum’s Lotus Stems are magical.. What does your mum make for you that by no means tastes the identical wherever else?”
Within the video, after the dish has been ready, one can see Tisca gorging on it as her mom hugs and kisses her. Whereas Tisca didn’t share the recipe for her mom’s scrumptious lotus stem sabzi, they resembled the Punjabi variation of cooking this dish. Here’s a recipe for a similar in case you, like Tisca, are a fan of delicous and spicy lotus stems.
Lotus Stem Curry
250 gm lotus stem
2 giant potatoes peeled and cubed
2 medium onion grated
2 giant tomato pureed
1 tbsp mustard oil
1 tsp ginger-garlic paste
1 tsp tumeric powder
1 tsp chili powder
1 tbsp coriander powder
1/2 tsp amchoor powder
2 tsp kasuri methi crushed
1 tsp jeera
1 inch cinnanom stick
1/2 tsp garam masala (optionally available)
Salt to style
Mustard oil for deep frying can use regular oil too
Coriander leaves for garnish
Wash, peel and slice lotus stems into skinny slices. Warmth mustard or regular oil in a pan and fry the stems until they’re brown. Deep fry potatoes as nicely.
In a separate pan warmth mustard oil and add jeera to it. As soon as the aroma releases add clove and cinnamon. The add grated onion until it turns a pleasant golden brown color, then add ginger-garlic paste and fry for one more 2 minutes.
Now add tomato puree and cook dinner until oil separates, then add your dry spices besides amchoor and garam masala. Add fried lotus stem and aloo and cook dinner for 4-5 minutes.
End by including garam masala and amchoor, sautee for two minutes. Garnish with coriander leaves and serve sizzling along with your selection of accompaniments.
(Recipe courtesy Sinamon Kitchen)