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We hope you got benefit from reading it, now let’s go back to lotus stem(beeh) kebab recipe. To cook lotus stem(beeh) kebab you only need 16 ingredients and 7 steps. Here is how you do it.
The ingredients needed to cook Lotus stem(beeh) kebab:
- Get 2 small Fresh lotus stem
- Take 3 medium Boiled potatoes
- Prepare 1 tbsp Ginger finely chopped
- Prepare 1 tbsp Garlic paste
- You need to taste Green chilies finely chopped
- You need as needed Fresh coriander finely chopped
- Use 1 tsp Black pepper powder
- Get 1 tsp Roasted jeera powder
- You need to taste Red chilli powder
- Provide to taste Salt
- Get as needed Chat massala
- Provide 1 medium Chopped capsicum
- Get 1 small Chopped carrot
- Provide as needed Boiled peas
- Get as needed Began/ cornflour/ rice flour for binding
- Get as needed Suji for coating
Steps to make Lotus stem(beeh) kebab:
- Wash, peel and cut lotus stem in cubes. Boil them. It should break easily but still be firm.
- In a bowl add grated lotus stem, mashed potato, green chilies, all vegetables, fresh coriander, all spices, cornflour or whatever u like for binding, salt.
- Mix well. Make balls from them flaten them to give a shape of kabab. I have used boiled lotus stem cut into thin piece as a stick for kabab. You can either use ice cream also.
- Roll the kabab in suji. Heat a non stick pan. You can either shallow fry or deep fry kabab.
- Keep flame medium so that kabab get cooked properly from inside too.
- If your kabab breaks add some more binding. Or you can refrigerate your kabab for half an hour before frying.
- Take them non absorbent paper to remove excess oil. Serve hot with chutney ot sauces of your choice.
You can serve it by We have usually eaten kebab in the form of grilled pieces but in this recipe the lotus kebabs are cooked in a spicy tomato based curry. Lotus Stem is a main vegetable used in the Kashmiri Cuisine. In fact, it is known to be the heart of their food. It is used for cooking in the Kashmir Valley in many ways. This article will show how to cut it in a typical Kashmiri style..
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