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Sunday, April 13, 2014

L - Lotus seeds ~ A-Z Blogger Challenge 2014

The first time I had them, was in 2007 when one of my roommates made a snack out of these seeds. The seeds were roasted in a teaspoon of margarine and then, sprinkled over with some salt and pepper. It was the tastiest snack I had ever had and nothing could beat that day’s enjoyment of having to watch an old Hindi movie, Andaz Apna Apna with a bowl of roasted lotus seeds in hand. That is how I fell in love with this plain jane!!


Lotus seeds, going by the name, are seeds derived from Lotus flower. In India, these seeds are a predominant ingredient in North Eastern Cuisines. In Manipur, these seeds go by a local name, thamchet. In Hindi, these seeds are referred to as makhani. Also, these seeds happen to be used extensively in Chinese medicines and desserts. They are initially green in color but are extensively used in their dried form. However, they are better known in East Asia for their medicinal values. They are said to be very beneficial for heart, stomach and kidneys. Also, they help people with insomnia as these seeds have a calming effect on the nervous system. And, most importantly these seeds contain an enzyme, L-isoaspartyl methyltransferase, which has anti ageing properties that repair damaged proteins.

And, for people who love to experiment a variety with a single ingredient, lotus seeds offer that luxury too. Besides being the simple lip smacking snack, lotus seeds can also be ground to a paste that can be used in making sauces, pastries and other dessert fillings. I, for one, have to try as to how it tastes in its sweet form.

What about you? How do you like them, as a simple salted snack or something delightfully sweet??

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