For Lotus Stems:
Heat oil in a vessel and deep fry the stems till crispy brown. Take them out onto tissue paper to remove excess oil. Sprinkle salt over it and serve hot.
For Walnut Chutney:
Grind the walnuts with two tsp of curd in a blender to make a walnut paste. Add the paste to the hung curd with two tsp more of the regular curd. Mix it all together. Then add the chilli powder and salt. Mix again and serve as a chutney or dip.
For Mooli Chutney:
Mix the two curds together in a bowl. Add the mooli, red chilli powder, green chillies and salt. Mix it all together and sprinkle the shahi jeera over and mix again. Serve as a chutney or dip.