Lotus root, a staple in many Asian cuisines, is a versatile ingredient that can be used to prepare a variety of dishes ...

Cook’s notes: Yuzu juice is sold in bottles in Japanese markets and some supermarkets with large Asian specialty sections. Chef Santana said to use 1/4 of a bottle. Bottles vary in size. I think the ...

Buddhists and Hindus have for a very long time extolled the symbolic virtues of the lotus. The giant flowers of this aquatic plant are known for their almost haunting beauty; they tower above the ...

Slice lotus root with a mandolin into very thin pieces to make chips. Fry them in vegetable oil at 350 degrees for about two minutes. When they’re crisp take them out and drain on paper towels. Season ...

Love eating potato chips, but want something healthier? Kamal kakdi or lotus stem chips, are perfect for this season. It is a crispy snack for binge-eating while watching movies. Tap to read the easy ...

Optional garnish: fried taro chips, fried lotus root chips, see cook’s notes Cook’s notes: Plain tobiko has a red-orange color, a mild smoky/salty taste, and a crunchy texture. Green tobiko is colored ...

Lotus root, also called kamal kakdi is more than just a crunchy vegetable. It's low in calories, high in fibre, loaded with vitamin C and potassium, and can fit well into a balanced eating plan.

Lotus root, the crisp, mildly sweet aquatic plant that’s ubiquitous in stir-fries and fried into chips, has traditional significance on Chinese New Year, as it’s said to allow new ventures to take ...

The lotus plant has been a symbol of purity and enlightenment across Asia for thousands of years. The plant may be rooted in the dark muck of the pond, but its leaves float on the surface of the water ...