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Indians are well experimental even with the aquatic plants and flowers when it's all about cooking different dishes and drinks. Water lilies are one of them. Water lilies have long been valued in a variety of international cuisines. You can use these aquatic plants in drinks, appetisers, and main courses. Water lilies are not so usual but very useful ingredients because of their stems, seeds, and flowers. Their versatility is highlighted by the ease with which they can be incorporated into various culinary traditions.
Properly prepared food from water lilies can be overwhelming. They provide a unique flavour that can improve a variety of foods. When added to soups, snacks, or fritters, water lilies add a novel and interesting flavour that will enhance your dishes. With the below-mentioned water lily dishes, learn about their versatility and have a delicious culinary experience.
Dishes You Can Prepare With Water Lilies
Water Lily Stem Fritters
Water lily stem fritters, known as shaplar bhyala, are a popular snack in many cultures. To prepare, first peel the skin off the stems and cut them into 2.5-inch pieces. Wash thoroughly and skewer them into small rafts using toothpicks. The key to perfect fritters lies in the batter, which should have the right consistency. A mix of Bengal gram flour, all-purpose flour, cornflour, and spices creates a flavourful coating. Deep fry the rafts in moderately hot oil until golden brown. Serve immediately with a sprinkle of rock salt for extra seasoning.
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Water Lily Onions
Water lily onions are a visual and culinary treat. Start by peeling and slicing red onions into segments while keeping the root intact. Marinate them in olive oil and balsamic vinegar, then place them in a greased baking dish. Bake at 250°C for 15-20 minutes until the onions bloom open. Garnish with capers and shredded iceberg lettuce, drizzled with more balsamic vinegar. This dish makes for a stunning and delicious appetiser or side dish.
Image Credit: instructables.com
Roasted Makhana With Water Lily Seeds
Roasted makhana, or popped water lily seeds, is a healthy and crunchy snack. To prepare, dry roast the seeds in a pan with a touch of oil until crispy. For a salted caramel flavour, coat the roasted seeds in a mixture of coconut sugar, maple syrup, and vanilla extract. For a tangy salt and vinegar taste, season with salt and vinegar powder. For a cheesy garlic flavour, mix with nutritional yeast, garlic powder, onion powder, and smoked paprika. Each variation offers a unique and delightful snacking experience.
Water Lily Sour Soup
Water lily sour soup is a traditional dish that combines the tangy flavours of tamarind with the richness of fish and vegetables. Begin by boiling tamarind in water until soft, then add salt, sugar, and soup powder. Wash and cook prohok (fermented fish) in the pot to extract its flavour. Add cleaned fish pieces and cook until done. Finally, add prepared water lily stems and thyme, simmering until the vegetables are tender. This soup is a hearty and comforting dish, perfect for a cool evening.
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Chocolate Crunchy Water Lily Seeds
For a nutritious yet indulgent treat, try chocolate-crunchy water lily seeds. Start by soaking oats in warm water with whey or yoghurt for several hours. Prepare a breakfast bowl with the soaked oats, milk, butter, and a sweetener of your choice. Top with chocolate-coated water lily seeds, mixed berries, banana slices, peanut butter, and a sprinkle of chopped nuts and seeds. This breakfast bowl is a delightful combination of textures and flavours, perfect for starting your day.
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Pankas Fish Curry With Water Lily Stems
Pankas fish curry with water lily stems is a beloved Bengali dish. Clean and cut the water lily stems into medium pieces. Boil them lightly and set aside. Fry marinated pangus fish pieces in oil until golden. In another pot, fry mustard seeds, onions, and green chillies, then add a mixture of spices and water. Add the boiled water lily stems and fried fish pieces to the pot, simmering until the curry thickens. Garnish with coriander leaves and serve hot with rice. This curry is rich, flavourful, and perfect for monsoon days.
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Water Lily Flower Pakora
Water lily flower pakoras are a popular snack in northeastern India. Remove the inner parts of the flowers and dip them in a batter made from gram flour, cornflour, turmeric powder, and salt. Deep fry the battered flowers until golden and crispy. Serve hot as a crunchy and delicious snack. These pakoras are perfect for tea time or as an appetiser at gatherings.
Image Credit: cookpad.com
Water lilies are a versatile ingredient that can be used in a variety of dishes, from snacks to main courses and even beverages. Each part of the water lily offers unique flavours and textures, making them an exciting addition to your culinary repertoire. Whether you're making fritters, soups, or cocktails, water lilies can elevate your dishes and provide a delightful experience for your taste buds.
