Nadur Yakhni

Image

Talking of Kahwa, let me tell you about Kashmiri cuisine as well. While the primary Kashmiri dishes are mutton preparations, there is no dearth of vegetarian delicacies either. One just needs to explore. Dishes prepared the typical Kashmiri way have a rich aroma and a distinct flavor of fennel (saunf), ginger powder (sonth), garam masala and the bright red Kashmiri laal mirch.

Nadur or lotus stem is used extensively in Kashmiri cuisine. Yakhni is another popular dish, which is made with yoghurt as the key ingredient. I replaced the lamb of Yakhni with Nadur and came up with a delectable Nadur Yakhni. Here’s the recipe.

Ingredients: (Serves four)

2 lotus stems
4 small red onions
100 grams yoghurt
4 tablespoons refined oil
Half teaspoon cumin seeds (preferably shahi jeera)
1 bay leaf (tej patta)
4 cinnamon sticks
2 black cardamoms
4 green cardamoms (crushed)
Half teaspoon garam masala
A small teaspoon Kashmiri laal mirch powder
A teaspoon fennel seeds (saunf) powder
A teaspoon ginger powder (sonth)
A pinch of turmeric powder
Salt to taste

Recipe:

Wash the lotus stems thoroughly to remove all traces of mud. Peel and cut into slanted pieces one inch thick. Boil the pieces in salted water for 15 minutes or till tender. In a pan, heat one tablespoon oil. Add cumin seeds, bay leaf, cinnamon sticks, black cardamoms, crushed green cardamoms and fry for a minute. Add the lotus stem pieces and fry on medium flame till golden. When cool, remove the bay leaf, black cardamoms and cinnamon sticks,

Peel and chop the onion into thin slices and fry in hot oil till it turns a light brown. Remove from heat and let it cool. Once it is cool, blend it with a little water to obtain a smooth paste. Keep aside.

Whisk the yoghurt with salt to taste and a small teaspoon of Kashmiri laal mirch powder. Add a cup of water and mix well.

In a pan, heat 1 tablespoon of oil and add the fried onion paste to it. Add garam masala powder, fennel seeds powder, ginger powder and turmeric powder. Mix well and fry till the mixture leaves the sides of the pan. Slowly add the yoghurt, stirring continuously. Mix well. Add a cup of water and bring to a boil. Add the fried lotus stem pieces and simmer on low heat for 5 minutes. Turn off the heat, drizzle some ghee, and serve hot with steamed rice.

Eat, drink and be merry! 🙂

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s