Lotus Roots Stuffed With Nuts And Paneer
|Lotus roots||2 , cut into 3 inch pieces|
|Mace powder||1⁄2 Teaspoon|
|Black pepper powder||1⁄4 Teaspoon|
|Tomatoes||3 Large, skinned and pulped|
|Onions||2 , deep fried and crushed to a pulp|
|Thick curds||1 Cup (16 tbs) (Rich)|
|Red kashmiri chili powder||1 Teaspoon|
|Black pepper powder||1⁄2 Teaspoon|
|Cinnamon powder||1⁄2 Teaspoon|
|Green cardamom powder||1⁄2 Teaspoon|
|Ginger powder||1⁄2 Teaspoon|
|Clove powder||1⁄2 Teaspoon|
|Saffron||1⁄2 Gram, placed in hot milk|
|Pure ghee||1 Teaspoon|
Cut the lotus roots into 3" pieces. Wash thoroughly after scraping off the brown skin and drain in a sieve.
Slit the pieces gently, vertically from one side, till half-way through the roots.
Mix the paneer and fine salt with ground nuts and fill into the roots. Tie with a thin sewing thread. Set aside.
Place the fried, crushed onions in a vessel. Allow to come to a slow boil over low heat. Add salt and the ground spices, one by one, till you get a magnificent aroma from the pan. This should take 5 minutes after the tomatoes have boiled.
Mix the saffron in hot milk and squeeze it and add it to the pan. Whip the curds with a pinch of salt and add it to the sauce. Remove from the fire.
Deep fry the stuffed lotus roots in pure ghee till well cooked. Place the gravy on a low fire, taste for salt and drop the fried lotus roots into it.
Serve hot with rotis or rice.