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The return of the lotus stem

With multiple health benefits, this is an ingredient making a steady comeback in recent years. Try one of these dishes if you don't wish to miss out

Quinoa-Crusted Lotus Stem Cutlet
Serves: 2-4
Prep time: 30 mins
Cook time: 20 mins
Ingredients
2 cups lotus stem, sliced
1 cup frozen corn, defrosted
1 tbsp ginger, finely grated
1 green chilli, finely chopped
1 tsp dried mint leaves, powdered
2 tbsp parsley, finely chopped
4 dried apricots, soaked, finely chopped
½ cup quinoa
Salt to taste
Oil, for frying
Method
Cook lotus stem in a pressure cooker for 1 whistle with 1 cup water. Once cool, remove and strain.
Mix with corn, ginger and chilli, and chop in a stand chopper. Remove and add salt, mint powder, parsley and chopped apricots. Keep the mixture in the fridge for 20 minutes to chill.
Place quinoa on a plate. Divide the refrigerated mixture into 14-16 pieces. Using both hands, shape mixture into cutlets, and roll in the quinoa.
Arrange all cutlets in an air fryer and brush with oil; air-fry for 20-22 minutes till golden brown. (Note: If you don't have an air fryer, you can fry all the cutlets in a frying pan too.)
Serve hot with beetroot mayo sauce or mint chutney.

Stir-Fried Lotus Stem With Rice Noodles
Serves: 2-3
Prep time: 10 mins
Cook time: 15 mins
Ingredients
4 cups water
2 cups rice noodles
Oil, for frying
1 ½ cup lotus stem, thinly sliced
2 ½ tbsp cooking oil
1 tbsp ginger, finely chopped
1 tbsp lemongrass, finely chopped
1 red bell pepper, cubed
1 cup broccoli florets, blanched, thinly sliced
½ cup black chickpeas, boiled
½ tsp red chilli paste
1 tbsp sweet pepper powder
Salt to taste
1 tbsp lime juice
Mint leaves, for garnish, optional
Method
Heat water with salt; once it begins to boil, remove from the heat and add rice noodles. Cover with a lid and rest for 3 minutes, then strain and keep aside.
Heat the oil and deep-fry lotus stem slices till golden brown. Remove on tissue paper and keep aside.
Heat oil in a frying pan.
Add ginger and lemongrass together, stir and add red bell pepper.
Cook for a minute and add broccoli and boiled chickpeas.
Stir and add red chilli paste, sweet pepper powder and salt. Add fried lotus stems slice and boiled rice noodles. Stir gently and add lime juice. Serve immediately, garnished with mint.

Lotus Root Kofta With Spinach Gravy
Serves: 2
Prep time: 25 mins
Cook time: 25 mins
Ingredients
1 ½ cups lotus root, cubed
1 tbsp ginger
2 green chillies
2 tbsp chickpea flour, dry, roasted
2 tsp coriander seeds,
roasted, powdered
2 tbsp cashew nuts, finely chopped
Salt to taste
Oil, for frying
For the gravy:
2 tbsp butter
1 cup lotus seeds
1 tbsp oil
1 tsp cumin
2 cloves
1 tbsp ginger, finely chopped
1 tbsp green chilli, finely chopped
½ cup fresh tomato purée
2 tbsp cashew nut powder
2 cups spinach purée
Pinch of cinnamon powder
1 tsp coriander powder
½ cup water
Method
Wash lotus stem and boil in a pressure cooker with 1 cup water for 1 whistle. Remove from heat and cool. Strain and keep for 10 minutes to completely dry.
Mix with ginger and chilli and chop in a chopper to make a smooth paste.
Remove and add remaining ingredients. Keep in the refrigerator to rest for about
15 minutes.
Heat oil in a pan and form the prepared mixture into small round (kofta ball) shapes, using your hands.
Shallow-fry all the koftas and drain on a kitchen paper towel.
For the gravy: heat half the butter and add lotus seeds; fry till light brown.
Remove and add oil and remaining butter.
Add cumin and cloves; when the cumin turns slightly brown, add ginger and green chilli.
Stir and add tomato purée and cashew nut powder.
Cook for 3 minutes and add spinach purée and stir. Add salt, cinnamon powder and coriander powder.
Add water to adjust the thickness of gravy.
Before serving, add koftas and fried lotus seeds. Serve hot with parathas or rice.

Crispy Lotus Stem With Peanut Butter Sauce
Serves: 2
Prep time: 15 mins
Cook time: 20 mins
Ingredients
2 cups ½ cm-thick lotus stem slices (approx. 20 slices)
2 tbsp corn flour
2 tbsp rice flour
1 tbsp ginger juice
1 tsp black pepper powder
Salt to taste
Oil for frying
For the sauce:
1 tbsp sesame oil
2 Thai red chilli, deseeded, sliced
7-8 curry leaves
2 tbsp peanut butter
2 tbsp maple syrup
1 tbsp soy sauce
1 tsp black salt
1 tbsp roasted sesame seeds
Method
Wash and pat dry lotus slices. Mix corn flour, rice flour, ginger juice, black pepper and salt in a mixing bowl and toss with lotus stem slices. Keep aside to rest for 10 minutes.
Heat oil in a frying pan and shallow-fry all the slices in two batches till golden brown. Remove and drain on kitchen tissue paper.
For the sauce, heat another pan and add sesame oil. Fry chillies and curry leaves for ½ a minute.
Add peanut butter and maple syrup; stir, then add soy sauce and black salt.
Quickly add the fried lotus stem slices and mix together with a spatula.
Garnish with sesame seeds and chilli julienne.
Serve hot with soy sauce and chilli sauce.