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Koftas are made with various vegetables. Today I have made kamal kakdi/bhiss/lotus stem/nadru/bhay kofta.  It is very declicious and worth making.  Here below is its full recipe:
Ingredients
For Koftas
1 cup of boiled and grated lotus stem
1/2 cup of besan/chickpea flour
salt to taste
1/4 tsp of red chili powder
1/4 tsp of turmeric powder
1/4 tsp of garam masala
1/2 tsp of amchoor powder/mango powder
1 tsp of oil
enough oil for frying koftas
For gravy
1 roughly chopped  big onion
3 ripe tomatoes
2 roughly chopped green chili
1 inch piece of ginger
pinch of asafetida/heeng
1 tsp of cumin seeds
2-3 bay leaves (optional)
1/2 tsp of turmeric powder
salt to taste
1/2 tsp of  red chili powder
1/2 tso of garam masala
1/2 tsp of coriander powder
2 tbsp of finely chopped cilantro
2 tbsp of butter 
Method
Koftas
1.  Peel the bhiss/lotus stem and boil it into pressure cooker with 2 cups of water.  As the pressure comes, lower the heat and cook for 15 minutes. For this step, see the post "how to boil the bhiss".
2. Now grate the bhiss and add chickpea flour, salt, turmeric, red chili powder, mango powder, garam masala and 1 tsp of oil.  Mix it well and prepare small balls out of it with greased hand.
3.  Next heat the oil in frying pan/kadahi. Fry all the balls/koftas in hot oil till golden brown and then take out from the oil.  Koftas are ready.
Gravy
4.  Heat 2 tbsp of oil in a frying pan. Add asafetida/heeng, cumin seeds and let it crackle for a while.
Next add onion and ginger and cook it till light brown color.  After that add tomatoes and green chilies and cook it till oil comes out. Now keep it for some time so that it comes on room temperature.
5.  Now take it in the blender zar and blend it till smooth.  Some filter it through a sieve in order to get more smooth paste.  Here I have not done this process.
6.  Now Heat butter in a pan.  After melting it, add cumin seeds and bay leaves. After that put smooth paste of onion and tomato,salt turmeric, and coriander powder and cook it till oil droplets start coming out all around the masala.
7.  Now add the  left over water in which we have boiled the lotus stem. More water can be added till the desired consistency of gravy. Here I have added 1/2 cup of water more.
8.  Now cook it for 5 to 8 minutes. Then add fried koftas to it and cook it again for 2 to 3 minutes.  
9.  Remove from heat. Add garam masala and cilantro and mix gently.
10. Soft and delicious bhiss koftas are ready to serve. Transfer it into a serving dish.
Enjoy Healthy Cooking!!!
See more recipes: 
Kabuli channe 
Stuffed Parwal/Parval    
Milky Corn Methi Paneer 
Bhutte Ki Bhurzee/Bhurtha  
Onion Stuffed Simla Mirch
Palak Paneer  
Boiled Kathal Sabzi  
Tori Peels Paneer Saag   
Raw Banana Sabzi  
Bottle Gourd Zest Kofta Curry    
Bhiss(lotus stem) & Aaloo Sabji   
Leafy Potatoes (wild sweet leaves)   
Tiny Pumpkin with Spring Onion leaves   
Guava Sabji  
Gravy wale Aaloo 
Kachalu Dahi (curd) Wale   
Baigan (brinjal) Bhurta   
Stuffed capsicum with Potato   
Potatoes with Spinach Chutney   
Stuffed Green chili Peppers (peanuts)  
Mint Paneer Pasanda   
Bhindi Sabzi in Microwave  
Stuffed Karela with cabbage
Babycorn Sabzi 
How to boil bhiss 
                                             --------------------
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We use bhiss/kamal kakdi/bhey/nadru/lotus stem in making verious dishes. Most of us find it difficult to make it soft while cooking.  It is not very tough to boil it to soft.  Yes, it is little tricky.  Today I am writing about how to boil it. Here below it is:
Ingredients
lotus stem
water
Process:
First Method
1.  Peel the lotus stem with peeler or knife.  Now cut its both ends.
2. Now wash it thoroughly with water.  Pour the water through its holes to wash all the dirt.
3.  Next take two cups of water and bhiss in a pressure cooker.  Here I have a very small bhiss.  Take as much as you want to boil.
4. Keep the pressure cooker on flame.  When the first whistle comes, lower the heat at the lowest and cook it for 15 minutes.
5.  Now let the pressure of the cooker  cool completely and open the lid and take out the bhiss in a plate.
6.  Use it in making sabzi etc by slicing or grating it.
Second Method
1. Peel the lotus stem and cut into thin slices.
2. Take the thin sliced lotus stem with one glass of water in a pressure cooker, close the lid and keep it on heat.
3. When fist whistle comes, lower the heat to the lowest and cook it for 10 minutes.  Remove the pressure cooker from heat and let it cool itselt. Next open the lid and transfer the boiled lotus stem into a bowl.  It can be used  in making its sabzi with potato. 
Tip
1.While boiling bhiss, never put anything except water and bhiss. Sometimes, we add salt and oil  in order to get better results while boiling. If we do it, it will never get soft. This is the only tip which we should keep in mind.
2. While buying bhiss, be ensure that its hole should not be filled with dirt.
3.  Before boiling it, pour enough water through its holes in order to get it cleaned. 
4. Never put potato with bhiss while preboiling, otherwise bhiss will not soft.
Enjoy Healthy Cooking!!!
See more recipes
How to Make Cumin Powder          
Tamarind Paste      
Boiling Bamboo Shoots      
How to Roast Brinjals in OTG       
How to Roast Green Banana    
How to Microwave Raw Banana        
Tahini      
How to Roast Jobstears 
Healthy Bhutta or Corn       
 
Roasted Pumpkin Seeds       
How to roast Brinjals (Baingans)       
Roasted n Salted Soyabeans     
Roux Water or Lewi   
Leftover Rice Tikki   
Boiled rice Parantha     
Baked Brown Rice PulavKhoya/Mawa 
Pakodi/Fulki 
                                            ----------
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