How long does it take to make Kashmiri Style Nadir Monjvor Recipe - Lotus Stem Cutlets?

The total time to make Kashmiri Style Nadir Monjvor Recipe - Lotus Stem Cutlets is 65 minutes. Preparation takes 20 minutes and cooking takes 45 minutes.

What type of cuisine is Kashmiri Style Nadir Monjvor Recipe - Lotus Stem Cutlets?

Kashmiri Style Nadir Monjvor Recipe - Lotus Stem Cutlets is a Kashmiri dish from the Indian Snack Recipes category.

Kashmiri Style Nadir Monjvor Recipe - Lotus Stem Cutlets

Name: Kashmiri Style Nadir Monjvor Recipe - Lotus Stem Cutlets
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Cuisine: Kashmiri
Ingredients: 2 Lotus Stem skin peeled, chopped; 1 cup Elephant yam (Suran/Senai/Ratalu) skin peeled, boiled and mashed; 2 tablespoon Sooji (Semolina/ Rava); 1 teaspoon Cumin seeds (Jeera); 1 teaspoon Turmeric powder (Haldi); 2 tablespoon Red Chilli powder; 2 tablespoon Coriander Powder (Dhania); 1 inch Ginger; 4 cloves Garlic chopped; Salt to taste

Archana's Kitchen

May 29, 2018

1850 Ratings

Kashmiri Style Nadir Monjvor Recipe - Lotus Stem Cutlets - Recipe image with step-by-step cooking instructions

Time:Prep: 20 M|Cook: 45 M|Total: 1h 5min

Makes:4 Servings

Meal:Appetizer

Cuisine:Kashmiri

Kashmiri Style Nadir Monjvor Recipe-Lotus Stem Cutlets is an exotic recipe made with lotus stem as the main ingredient. Is a cherished snack from Kashmir made from lotus stem. The recipe is a variant from the authentic recipe. The lotus stem are usually dipped in a spicy rice flour batter and fried till it is crisp.

Lotus stem have benefits that are rich in minerals, vitamins, iron and potassium and zinc that are quintessential for our body.

Serve the Kashmiri Style Nadir Monjvor along with Beetroot Rice (Pulao) Recipe, raita by the side for special Sunday lunch.

If you are looking for more cutlet recipes here are some:

Lotus stem have benefits that are rich in minerals, vitamins, iron and potassium and zinc that are quintessential for our body.

Serve the Kashmiri Style Nadir Monjvor along with Beetroot Rice (Pulao) Recipe, raita by the side for special Sunday lunch.

If you are looking for more cutlet recipes here are some:

Ingredients

2 Lotus Stem, skin peeled, chopped

1 cup Elephant yam (Suran/Senai/Ratalu), skin peeled, boiled and mashed

2 tablespoon Sooji (Semolina/ Rava)

1 teaspoon Cumin seeds (Jeera)

1 teaspoon Turmeric powder (Haldi)

2 tablespoon Red Chilli powder

2 tablespoon Coriander Powder (Dhania)

1 inch Ginger

4 cloves Garlic, chopped

Salt, to taste

Instructions for Kashmiri Style Nadir Monjvor Recipe - Lotus Stem Cutlets

To begin making the Kashmiri Style Nadir Monjvor pressure cook the yam with water and salt till it softens. Mash the yam and keep it aside.

Heat a pan with oil, add cumin seeds and crackle them for 10 seconds. You can add the chopped ginger and garlic as well and saute till they soften.

Add the chopped lotus stem along with the spice powders mentioned above and stir till the masala is well coated.

Sprinkle little water, cover it with a lid and cook in medium heat for about 5 minutes. Make sure u keep turning so that it does not get stuck at the bottom.

Once the lotus stem are cooked, add it into the mashed yam along with semolina and salt. Check for salt and shape them into medium sized cutlets.

Heat a pan with oil for shallow frying, once oil is hot place the cutlets and fry them on either side till it is golden brown and crispy.

Serve the Kashmiri Style Nadir Monjvor along with Beetroot Rice (Pulao) Recipe, raita by the side for special Sunday lunch.

Recipe Tags

Party Food Recipes,Vegetarian Recipes,Healthy Recipes,Sooji Recipes (Rava/ Semolina),Tikki Recipes (Cutlet/Patty),Kashmiri Recipes,Lotus Stem Kamal Kakdi Recipes

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