Make some vegan Wonton soup with homemade wrappers and wontons for the Chinese New Year! Try it!
This year Santa visited me early, yes she does that he visits good ladies, early she arrived on December 2nd. Yes Vaishali visited Goa and she came bearing gifts, sorry loaded with gifts!!
She carried wadhwani chillies and one more kind, I forget the name I think it was bhavnagri chillies, fresh haldi/turmeric, mogri and many many more things. One of the many things she had brought was Lotus Stem. We made delicious dishes together (you will hear about them one by one later) and discussed delicious dishes.
I had never made lotus stem also called nadru and was so thankful that Vaishali showed me how to make it. She made one amazing dish it disappeared like snow under the sun.
Later ladies later…!
Now I had requested Vaishali to keep one nadru for me to make. She had obliged and I made this amazing veggie called Wok fried Lotus Stem and Assorted Veggies in Honey Chilli Sauce again adapted from The Taj Vegetarian Fare at the Taj and Olives for Dinner.
The Taj book is something one of my friends Mahesh saw and thought of me, Sangita his wife agreed that it is a perfect for me. 🙂 I am thankful for not only it gives me amazing recipes but picture ideas too. Actually there were water chestnuts in honey chilli sauce but since I did not have water chestnuts I used other veggies.
Actually you can keep the fried stuff ready and just toss up the rest just before you are ready to serve. By the way do not let the long list of ingredients put you off. The satisfaction of seeing your family enjoying eating it is your reward.
To make Wok fried Lotus Stem and assorted veggies in Honey Chilli Sauce you will need
- 1 lotus stem, peeled and sliced in thin slices
- 9 baby corn, cut is bite sized pieces
- 2 cups Cauliflower florets
- 1 cup maida
- 3 tblspn corn flour
- A pinch of soda
- ¼ teaspoon red chilli powder
- Salt to taste
- Oil for frying
- 4 onions cut in quarters then petals separated
- ½ red capsicum, sliced
- ½ green capsicum, sliced
- ½ yellow capsicum, sliced
- ¼ cup Cabbage, chopped in big pieces
- 4-5 dried red chillies
- 7 cloves garlic, chopped
- ½ inch ginger, grated
- 3 tblspn tomato ketchup
- 1 tblspn honey
- ¼ teaspoon dark soya sauce
- 2 tblspn chilli oil
- Spring onion greens for garnish
- Apply salt to the lotus stem, baby corn and the cauliflower.
- Make thick slurry of the maida and corn flour adding red chilli powder, soda and the salt.
- Heat oil in kadhai/wok when the oil heats up (a drop of the batters floats up slowly the oil is ready) dip the lotus stem in the batter hold it horizontally for the batter to drip out.
- Fry in the oil 2-3 at a time do not add too many as they then do not turn out crisp.
- Once golden on one side flip over and fry till golden on the other side. Drain and transfer to a tissue paper.
- Similarly fry the baby corn and cauliflower. Set aside. (If you are wise you will hide them from the little pitcher with big eyes, a sharp nose and mouth in an air tight container).
- Fry the red chillies and keep covered.
- Just at the time of serving heat the chilli oil in a kadhai/wok add the chopped garlic, ginger and sauté.
- Add the onion and on high flame stirring frequently sauté the onions till transparent.
- Add the tomato sauce, honey and stir. Add the soya sauce.
- Add the fried veggies, capsicum, cabbage and salt to taste. Toss well.
- Serve garnished with spring onions.
- To make chilli oil heat the required quantity of oil till it is smoking. Switch off the gas add 1-2 tsps of red chilli powder and let it stand till the oil cools. Strain and use the oil. I made about ½ a cup and this I have stored in a container for use in any veggie, especially indo- Chinese.
- This is a great starter if you have a party my girls had it as their main course.
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If you are my regular visitor then Thanks, for you encourage me to experiment more!!