24 July, 2013

Nadur Yakhni

 Guest Rama Rai's contribution- Nadur Yakhni (a Kashmiri delicacy)

Ingredients :
Lotus Stem: ½ kg (cut into diagonal 2 inch pieces)
Onion: 250gms diced
Asaftida (Hing): a pinch
Cinnamon: 2 sticks around 2 inches long
Black Cardamom :2
Cloves:3

Cummin seeds: 1 tablespoon
Fennel seeds powder(saunf): 1 tablespoon
Salt to taste
Yogurt : 2 Cups

Water:2-3 Cups

Method: Step 1 : Boil lotus stem, diced onion, cinnamon,cloves, salt with water in a large pot till the lotus stems are well cooked.This is your lotus stem stock.
Step 2 : In blender add yoghurt , fennel seeds powder, cardamom and salt. Blend it well.
Step 3 : Take the lotus stem out from the pot. Heat oil and put hing and cumin seeds and now fry the lotus stem pieces. Once the frying is done,cool the oil a little. Now put the yoghurt mix in this oil and start heating. Add the lotus stem stock along with other ingredients and cook for 7-8 minutes.

Turn off the heat and serve it hot with rice.

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