Tandoori bhey

Ingredients:

1/2 kg lotus stem

1/2 tsp salt

2 tbsp plain flour

2 tbsp butter for shallow frying

3 tbsp thick curd whisked till smooth

2 piece Ginger ground

20 cloves garlic ground 

1 tsp salt

1 tsp red chili powder

1/2 tsp carom seeds 

Few drops of orange red liquid food colour

Method

Scrape, clean, wash and peel Lotus stems and cut into two pieces. Place Lotus stamps salt and enough water to cover in a pressure cooker. Cook under pressure for 12 to 15 minutes. Allowed to fall on its own before opening cooker lid. Drains Lotus stem and wipe them dry. Mix ingredients for marinade love into Lotus stems and allowed to marinate for 25 to 30 minutes. Dredge Lotus stems with flour and 3 on tutu uski was. Roast over a charcoal fire for 5 to 6 minutestell marinade is dry. It can also be roasted in an oven heated to 180 degree or 350 degree f for 5 to 6 minutes. Heat butter for shallow frying in a pen. From few Lotus stem pieces at a time for a few minutes. Garnish with onion rings and serve hot with green chutney.