https://www.youtube.com/watch?v=xAbFWjO18Mk
Namaskar 🙏 Welcome To My YouTube Channel Indian Food ExplorerThis Video is 👇Highest Selling PAKODA in INDIA | Kamal Kakdi & 12 Different Types of PAKODE |

https://yummytalesoftummy.com/kamal-kakdi-ki-sabzi-seyal-bhee-patata/
Pressure cook it till 2 whistles on fast flame and after that lower the flame. Cook for around 10 minutes or till it turns tender. Once the pressure is released, discard the water and keep the boiled kamal kakdi aside. To make seyal masala. In a deep pan add oil. Once heated add finely chopped onions.

https://www.whiskaffair.com/kamal-kakadi-ki-sabzi/
What is Kamal Kakdi? Lotus is the national flower of India and for good reason. All its parts are edible including flower, roots, stem and seeds and is a powerhouse of nutrients. The stem of Lotus is called kamal kakdi and is a woody, hard stem which can grow up to 4 feet. It has a crunchy texture and is slightly sweet in taste.

https://www.funfoodfrolic.com/kamal-kakdi-ki-sabzi-lotus-stem-curry/
Turn off the heat. Allow the steam to release naturally from the pressure cooker. Step 5) Open the lid, and check the lotus stem for doneness. Add kasuri methi, garam masala, and chopped fresh coriander. Stir to combine. Allow kamal kakdi ki sabji to simmer for 2 to 3 minutes. And it is ready for serving!

https://www.sanjeevkapoor.com/Recipe/Kamal-Kakdi.html
Mix well. Heat oil in a non stick pan. Add cumin seeds, curry leaves and asafetida. Saute for a minute. Add to the above mixture. Add coconut and salt. Mix well. Chill and serv. Cucumber mixed with ginger paste, garlic paste, green chillies, lemon juice and tempered.

https://www.playfulcooking.com/kamal-kakdi/
Stir it around and cook for 3 minutes. Next, add the cumin powder, coriander powder and chili powder. Stir it around for 1 minute. Drop the chopped tomato along with the lutus stems ( kamal kakdi )and stir it aorund. Allow it to cook along with the spies for 5 to 7 minutes. If it gets too dry, add little water.

https://www.tarladalal.com/recipes-using-lotus-stem-kamal-kakdi-bhein-506
Lotus stems taste very similar to water cress (singoda), and acquire an exotic flavour in this innovative gravy which combines tomatoes and brinjal. The roundels look like pretty small wheels, adding visual appeal also to this tasty dish! Recipe #22803. Kamal Kakdi ki Subzi.

https://www.sanjeevkapoor.com/Recipe/Kamal-Kakdi-Ke-Kofte-Sanjeev-Kapoor-Kitchen-FoodFood.html
Heat sufficient oil in a kadai, slide in the kofte and deep fry on medium heat till golden. Meanwhile to make gravy heat oil in a non stick pan. Add onions and saute till light brown. Add ginger-garlic paste and mix. Add turmeric powder, coriander powder, red chilli powder and mix and saute for 1 minute.

https://manjulaskitchen.com/kamal-kakdi-ki-chaat/
Instructions. pressure cook the Kamal Kakdi in an instant pot for five minutes in two cups of water. I also drained the water. Kamal Kakdi should be tender. Notes: you can also, use the pressure cooker and cook at the same time, or you can also cook in a pot for 20 minutes. Drain the water and pat dry. In a frying pan heat the oil over low

https://www.sanjeevkapoor.com/Recipe/Kamal-Kakdi-ka-Achaar-Sanjeev-Kapoor-Kitchen-FoodFood.html
Method. Heat 2 cups of water in a deep non-stick pan. Peel the lotus stems and cut them into not too thin slices. Add these slices to the pan and bring the mixture to a boil. Let them cook for a while. Crush mustard seeds and fennel seeds to a coarse powder. Strain the lotus stems. Heat the same deep non-stick pan, add mustard oil and heat till

https://www.archanaskitchen.com/aloo-bhey-ki-sabzi-recipe-potato-lotus-stem-curry-kamal-kakdi
Now add cubed potato and lotus stem rounds, stir well and cook for 2-3 minutes. Top it up with 2 cups of water and cover the pressure. Allow the sabzi to cook covered for 2 whistles. Turn the heat off and allow the pressure to release natural. When the weight can be lifted and the lid comes off with ease, open the cooked and simmer the sabzi

https://www.chefkunalkapur.com/recipe/kurkuri-kamal-kakdi/
Steps. Make sure to pick thick kamal kakdi. Peel it and using a mandolin slice it thinly. Keep in water for 2 mins. Pat dry in a cloth. Add all the ingredients to the kamal kakdi and mix it. Immediately deep fry in hot oil. Cook till crisp. Remove & sprinkle chaat masala, pudina powder & toss together Serve.

https://www.tarladalal.com/kamal-kakdi-ki-subzi-22803r
Drain and keep aside. Heat 1 tablespoon of oil in a pan and cook the brinjal pieces in it on a slow flame until soft. Blend the brinjal pieces and tomato pulp in a blender to a smooth paste. Keep aside. Heat the remaining 3 tablespoons of oil and sauté the cloves, cinnamon and bayleaves in it for 1 minute.

https://food.ndtv.com/food-drinks/6-lotus-root-kamal-kakdi-benefits-from-weight-loss-to-reducing-stress-and-more-1755346
Here are some of the benefits of lotus root or kamal kakdi suggested by Dr. Saini that you should know-. 1. Boosts Digestion. Kamal kakdi has high amounts of dietary fiber, which helps boost digestion.It aids constipation while ensuring nutrient absorption through the secretion of gastric juices and further stimulates peristaltic (intestinal contraction) motion in the intestinal muscles to

https://www.slurrp.com/article/kamal-kakdi-curry-nadru-goolar-5-lotus-stem-based-indian-dishes-1693282558987
A flavourful Kamal Kakdi Curry is one of the best ways to enjoy this nutritious vegetable. Dice the lotus stems and boil them until just tender. In a pan, heat oil and sauté mustard seeds and urad dal until they crackle. Add chopped onions, ginger and garlic and sauté until golden brown. Then stir in tomatoes, chillies and fresh curry leaves.

https://www.indianmasalarecipe.com/kamal-kakdi-recipe/
Heat a pan and add vegetable oil. Add lotus stem into the pan and after some time add an Aloo in it. Leave this for 10 min and wait until Kamal Kakdi changes to Golden brown. Put fried vegetables aside into the plate. Take a pan & put vegetable oil in the pan. Add cumin seeds into the pan.

https://www.wildturmeric.net/lotus-stem-kamal-kakdi-health-benefits-nutrition-uses/
Lotus stem (also wrongly called as lotus root) is popularly called kamal kakdi in India. It is popularly used as a vegetable in India and is also used by many other Asian countries like Japan and China. Lotus stem (English Name) as the name suggests is the stem of lotus flower whose scientific name is Nelumbo Nucifera. These are modified stems

https://indianexpress.com/article/lifestyle/health/lotus-stem-kamal-kakdi-health-benefits-7993317/
Lotus stem or kamal kakdi, as it is popularly known, is a powerhouse of nutrients and flavour. It is used to make a variety of dishes, including curries and koftas. For the unversed, it comes from the root of the lotus flower and has a mild and pleasant sweet-tasting flavour. Buy Now | Our best subscription plan now has a special price.

https://food.ndtv.com/opinions/from-roots-to-seeds-unfolding-the-health-benefits-of-the-sacred-lotus-759692
Lotus stem, also known as 'kamal kakdi' or 'bhen' is beige in colour with a hint of green, crisp and sturdy looking. It needs to be peeled, cut in the desired shape, soaked in salt water for 20-25 minutes before being used in your choice of recipe. Crispy fried lotus roots.

https://www.hindustantimes.com/lifestyle/health/lotus-roots-know-the-many-benefits-of-kamal-kakdi-from-a-nutritionist-101656670442534.html
Lotus roots or kamal kakdi is also an excellent brain food and helps stabilise your moods and lessen anxiety. (Pixabay) Packed with an array of macro and micro nutrients that can promote your

https://www.archanaskitchen.com/bhein-kamal-kakdi-tikki-lotus-stem-fritters
To begin making the Kamal Kakdi Tikki Recipe, first peel the lotus stem as much as possible. Thoroughly wash the inner perforations using a wooden skewer and holding the stem under running water. Cut the stems into pieces, about 1 to 1-1/2 inches. Pressure cook with some water and milk till they become soft, about 3 whistles and 10 minutes on sim.

https://www.facebook.com/IndianFoodexplorer07/videos/highest-selling-pakoda-in-india-kamal-kakdi-12-different-types-of-pakode/908823117511174/
Highest Selling PAKODA in INDIA | Kamal Kakdi & 12 Different Types of PAKODE Address :- Moti Bazar, Haridwar, Uttarakhand

https://www.timesfoodie.com/nutritional-facts/lotus-root-benefits-and-nutrition-facts-kamal-kakadi/89774850.cms
Also Read: Taro Roots (Arbi)- Nutritional Benefits Health benefits of lotus root Lotus root is a nutritious food that is a rich source of carbohydrates and dietary fibre. It contains vital nutrients like vitamin C, vitamin B6, iron, calcium and potassium.