Lotus Roots Stuffed With Dry Fruits
|Lotus roots||2 , cut into 3" pieces|
|Paneer||100 Gram (best quality)|
|Almonds||50 Gram, boiled and skin peeled|
|Dried figs||20 Gram|
|Green chillies||2 , deseeded|
|Black pepper powder||1⁄2 Teaspoon|
|Tomatoes||6 , skinned and pulped|
|Ground cumin||1⁄4 Teaspoon|
|Minced garlic||1⁄4 Teaspoon|
|Minced ginger||1⁄2 Teaspoon|
|Corn flour||2 Tablespoon, mix with 4 tsps. water|
|Pure ghee||2 Tablespoon|
Place 2 tablespoons of ghee in a flat bottomed pan and add the ginger, garlic, salt and cumin powder. Stir for 2 minutes over a low heat and add the tomato pulp along with 1/2 cup of water. When it comes to the boil, add the sugar and the mixed cornflour and water and stir non-stop till you get a sauce with a satiny finish. Remove from the fire.
Cut the lotus roots, scrape the brown skin and slit each piece halfway. Wash thoroughly and allow to drain.
Mash the paneer and mix well with the ground almond masala. Add salt. Gently part the slit lotus root pieces and stuff them with the spiced paneer. Join them back by tying up the pieces with a thin sewing thread.
Deep fry in pure ghee in a karahi over medium heat and place directly into the tomato sauce.
Serve immediately with rotis or rice.