The lotus root aka the stem is frequently used as a vegetable in Asian and Indian cuisines within soups and curries. It can be deep-fried, stir-fried, or braised. Kashmiri’s call it “Nadru”. They are also know as “Kamal Kakdi” or “Bhein” in India. In Kashmiri cuisine, “Nadru” is cooked in several ways. It is often combined with fish, collard greens, potatoes, spinach, or just by itself as a curry. It is also deep fried. Lotus stems are a good source of dietary fiber and vitamins and they look like an edible snowflake. They have a crunchy and delicate flavor
Nadru is a woody, edible lotus root known for its crunchy texture can grow as long as four feet. It has an earthy and nutty flavour with a fibrous texture at the same time that is quite unlike in any other vegetable. It can be steamed, deep-fried, braised or stir-fried
This highly fibrous root contains several vitamins and minerals with less saturated fats. Nadru is rich in dietary fibre, potassium, iron and vitamins B and C
#Palak #kamalkakdi #lotusstemandspinach #Kashmirinadirpalak #kashmirifoods #spinach
#snow #nadroopalak #tastyfoods
#jammukashmir #wazwan #winter #srinagar #foodonwood #lotus #lotusstemrecipe #jammuandkashmir #gulmargsnowfall
@FoodonWood
-----------------------------------------------------------------------------------------------------------------------------------
EDITING LAPTOP:-----
ASUS TUF Gaming F15,
15.6-inch (39.62 cms) FHD 144Hz
Intel Core i5-10300H 10th Gen
GTX 1650 Ti GDDR6 4GB Graphics
-----------------------------------------------------------------------------------------------------------------------------------
CAMERA:------
CANON D3400
SAMSUNG S22 ULTRA
SAMSUNG NOTE8
SAMSUNG A51
SAMSUNG S7 EDGE
Негізгі бет Ойын-сауық Nader te Palak recipe | Kashmiri style Nadru aur palak ki sabzi | kamal kakdi aur palak | For Winter
Пікірлер: 5