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Saransh Goila’s Honey Chilli Kamal Kakdi will tantalize your taste buds. Recipe in

Saransh Goila's Honey Chilli Kamal Kakdi will tantalize your taste buds.  Recipe in

Lotus stem or kamal kakdi is a food mainly tasted in the states of Jammu and Kashmir and Punjab. For anyone still trying to understand what it is, it is a mature stem of the lotus flower that is sometimes used in cooking mouthwatering curries, kofte or even tikkis. So if you’ve never tried this before, here’s a chance for you to make it at home. If this got you thinking about ways to cook it, don’t worry. Chef Saransh Goila shared a drool-worthy honey chili kamal kakdi recipe on Instagram. To our delight, he also mentioned a secret ingredient.

Honey Chilli Kamal Kakdi Recipe I How To Make Honey Chilli Lotus Stem

Here are the ingredients for Saransh Goila’s honey chili kamal kakdi:

2 lotus stems

Cornstarch: 2 tablespoons

Oil

Sesame oil: 1 tablespoon

Ginger (chopped): 1/2 inch

Garlic Cloves (chopped): 2 to 4

Red peppers (without seeds): 2

Rice wine vinegar: 2 tablespoons

Gochujang: 1 tablespoon

Soy sauce: 1 1/2 tablespoons

Black pepper to taste

Whiskey to flambé: 30 ml

Honey: 1 tablespoon

sesame seeds

Spring onions (chopped)

(Also read: Click here for the full Potato Lotus Stem Curry recipe)

Lotus stem can be used to make a variety of dishes.

How to make honey chili kamal kakdi:

First, take two lotus stems, peel them and cut them into slices.

Soak the cut pieces in water for about 20 minutes and pat them dry.

Brush with the specified amount of cornflour and fry in hot oil until crispy.

Take a separate pan and heat oil and start adding the ingredients to prepare the special sauce.

Start by adding sesame oil, minced ginger, minced garlic, red chillies, rice wine vinegar, gochujang, soy sauce and black pepper to taste and cook them all together in a splash of water.

Now it’s time for the secret ingredient. For this, Saransh Goila took about 30 ml of whiskey and performed the flambe. This is basically a step where a little alcohol is added to a hot pan to get a flame. It leaves a subtle taste of the alcohol.

After flaming, add the fried slices of kamal kakdi to the mixture and toss it so that it is completely mixed with the spices and sauces (present in the mixture).

You can add some honey to it and mix well.

Garnish it with sesame seeds and chopped scallions as a final step.

Watch the recipe video here:

(Read also: 5 Delicious Lotus Stem Recipes You Must Try)

If you liked the recipe, head straight to the kitchen and give it a try.