Lotus Root in Oyster Sauce

Crunchy, delicate flavored lotus root is an under-water edible rhizome of lotus plant. Since centuries, the lotus rhizome has held high esteem in oriental regions, especially in Chinese and Japanese cultures. Almost all the parts of the plant: root, young flower stalks, and seeds are being used in the cuisine.

The edible part of the Lotus root is sometimes called as "Lotus Stem" and known as Kamal kakri, Kamal kakdi, Bhein or Bheen in India.
The rhizomes grow underwater in mud. They are actually modified tubers storing energy in the form of starch. The rhizome develops into sausage-like three to five jointed nodes of about 2-4 feet length. Each rhizome segment features smooth, grey-white color and measure about 10-20 cm in length, 6-10 cm in diameter. Internally, the root has white, crunchy flesh with mild sweet, water chestnut like flavor. The cut sections reveal visually appealing display of symmetrically arranged air canals (holes) traversing along the length of the root.
Lotus rhizome is a very good source dietary fibers.
Lotus root is one of the excellent sources of vitamin C.
Further, the root provides healthy amounts of some important minerals like copper, iron, zinc, magnesium, and manganese.
The crunchy, sweet yet delicate flavor of root lotus is because of its optimum electrolyte balance.

Although Lotus root is widely used in Chinese/Japanese cuisine, there are lot of Indian delicacies too made with this root.

Today however, I made a Chinese dish with my own instincts and the ingredients which I had in my kitchen, 

and called it "Lotus Root in Oyster sauce".

We all loved it, and I'm sure you will love it too!!

Prawn Stir fry with Tri-Color Peppers & Cashewnuts

This is a starter which I created just now as we were feeling hungry and cold and all we wanted was some warm food to eat.
Had some prawns and some peppers (capsicum) in different colors, so just thought of putting these together and making a quick starter... used some chinese ingredients which were in my kitchen.. and there you have "Prawn Stir fry with Tri-Color Peppers and Cashewnuts"... you could say this is a Chinese inspired dish....
Quick to make.. and yummy to taste...!!

Five-Spice Battered Prawns (Chinese Style)

An easy to make starter and loved by all who like seafood, Five-Spice battered prawns in one of the most popular chinese starters.
Five-spice powder encompasses all five flavors - sweet, sour, bitter, pungent, and salty.
Five-Spice powder is easily available in all super markets but incase you cannot find it, I have given the steps to make 5-spice powder at the end of the recipe.