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Kashmiri Style Nadru Yakhni Recipe - Lotus Stem Curry | Nadru Yakhni | Nadru Yakhni Recipe | Nadru Vegetable | Kashmiri Nadru Yakhni Recipe | Nadru Yakhni in Hindi | Kashmiri Yakhni Recipe | Kashmiri Foods | Nadru Yakhni Kashmiri | Nadru Yakhni Yogurt Curry | Nadru Yakhni Yogurt Sauce | Nadru Ki Sabji |

Ingredients

Lotus stems (Nadru): 300-400 grams, peeled and sliced diagonally

Yogurt: 1 cup, whisked

Mustard oil: 2-3 tablespoons

Ghee: 1 tablespoon (optional)

Water: 2-3 cups

Fennel powder: 2 teaspoons

Dry ginger powder (Sonth): 1 teaspoon

Cumin seeds: 1 teaspoon

Green cardamom: 4-5

Cloves: 3-4

Cinnamon stick: 1-inch piece

Bay leaf: 1

Asafoetida: 1 pinch

Salt: To taste

Optional:

Black cardamom: 1

Mace: a small piece

Kashmiri Nadru Yakhni Recipe- Lotus Stem Curry

Instructions

Preparing the Nadru:

Wash the lotus stems thoroughly to remove all the dirt.

Peel them and cut them into thin, diagonal slices.

Boil the nadru slices in enough water with a little salt for 8-10 minutes or until tender. Drain the water and set aside.

Tempering the Spices:

Heat the mustard oil in a pan (heat it until it smokes to remove the raw flavor, then let it cool slightly).

Add cumin seeds, bay leaf, cloves, green cardamom, cinnamon stick (and black cardamom and mace if using).

Let them splutter for a few seconds.

Add a pinch of asafoetida.

Making the Yakhni Gravy:

Reduce the heat to low.

In a bowl, whisk the yogurt with fennel powder, dry ginger powder, and salt.

Slowly add the whisked yogurt to the pan, stirring continuously to prevent it from curdling. Add 2-3 cups of water and mix well.

Cooking the Nadru:

Add the boiled lotus stem pieces to the gravy.

Cook on low to medium heat for 15-20 minutes, stirring occasionally, until the gravy thickens and the nadru absorbs the flavors of the spices.

Final Step:

Add a tablespoon of ghee for extra flavor (optional).

Taste and add salt as needed. Serving Suggestion:

Serve Nadru Yakhni hot with steamed basmati rice.

Tips:

Always cook on low heat to prevent the yogurt-based gravy from curdling.

This dish is mild and aromatic, not spicy.

Authentic Kashmiri Yakhni does not contain onions, garlic, or red chili powder.

Enjoy your delicious, aromatic Nadru Yakhni!

Also read:

The Traditional North Indian Sweet - Phirni (Firni) Recipe | Phirni Recipe | Firni Recipe | Phirni Sweet | Phirni Meaning | Phirni Recipe in Hindi | Mango Phirni | Phirni Recipe | Phirni Recipe Firni |

Ingredients:

- 1 cup basmati rice

- 1 liter full-fat milk

- 1 cup sugar (or to taste)

- 1/4 teaspoon saffron strands

- 1/2 teaspoon cardamom powder

- 3-4 tablespoons chopped nuts (cashews, almonds, pistachios)

- 2 tablespoons rose water or kewra water (optional)

- A pinch of salt

The Traditional North Indian Sweet-Phirni Recipe

Instructions:

1. Soak the rice:

Wash the basmati rice under running water until the water runs clear. Soak the rice in water for about 4-5 hours or overnight.

2. Make a rice paste:

Drain the soaked rice and grind it into a smooth paste, adding a little milk if needed to make a thick paste.

3. Boil the milk:

In a heavy-bottomed pan, bring the milk to a boil. Stir continuously to prevent it from burning and to ensure even heating.

4. Add the rice paste:

Once the milk boils, reduce the heat and add the rice paste. Stir continuously to prevent lumps from forming. Cook this mixture on low heat for about 15-20 minutes, or until it thickens.

5. Add sugar and spices:

Once the mixture has thickened, add the sugar, saffron strands (soaked in a tablespoon of warm milk), cardamom powder, and a pinch of salt. Mix well and cook for another 5 minutes.

6. For fragrance:

If using rose water or kewra water, add it now and mix well.

7. Serve:

Pour the phirni into serving bowls or earthenware pots. Garnish with chopped nuts. Let it cool to room temperature, then refrigerate until set.

8. Enjoy:

Phirni tastes best when served chilled. Enjoy this delicious and creamy dessert! You can adjust the sweetness and flavor to your liking!

Also read:

The Traditional Sweet Dish Shufta | Authentic Kashmiri Shufta Recipe | Shufta | Shufta Recipe | Kashmiri Shufta Recipe Easy | Kashmiri Shufta Dessert | Shufta Dry Fruits Recipe | Kashmiri Shufta Recipe | Shufta Dish |

Ingredients:

- 1 cup unsalted butter or ghee

- 1 cup finely chopped nuts (almonds, pistachios, and walnuts)

- 1 cup chopped paneer cubes

- 1 cup sugar (or to taste)

- 1 teaspoon cardamom powder

- 1 teaspoon cinnamon powder

- 1 cup dried fruits (raisins, apricots, figs)

- 1/2 cup milk (optional, for a creamier texture)

- A pinch of saffron strands (for garnish)

- Freshly chopped fruits for garnish (such as pomegranate or banana)

Instructions:

1. Prepare the nuts:

- First, lightly roast the chopped nuts in a pan over low heat until fragrant. Set them aside.

2. Prepare the khoya mixture:

- In the same pan, melt the butter or ghee.

- Add the chopped paneer cubes and stir continuously until it turns light golden brown.

3. Add sugar and spices:

- Add the sugar, cardamom, and cinnamon. Stir until the sugar dissolves and the mixture thickens.

4. Combine nuts and dried fruits:

- Add the roasted nuts and dried fruits to the mixture.

Cook for a few more minutes, allowing all the flavors to blend well.

5. Add milk (optional):

- If you prefer a creamier texture, add the milk and cook for a few more minutes.

6. Serve:

- Once cooked, transfer the mixture to a greased plate. Let it cool slightly, then cut it into squares or diamond shapes.

- Garnish with saffron strands and some freshly chopped fruits.

7. Enjoy:

- Serve warm or at room temperature as a delicious dessert. This sweet dish is very delicious and flavorful, perfect for special occasions or festivals. Enjoy your homemade Shufta!

Also read:

Modur Pulao - Kashmiri Sweet Pulao Recipe | Kashmiri Pulao | Kashmiri Pulao Recipe | Kashmiri Modur Pulao | Kashmiri Modur Pulao Recipe | Saffron Pulao | Sweet Pulao | Mithi Bhaat | Kashmiri Sweet Pulao |

Ingredients:

- 1 cup basmati rice

- 2 tablespoons ghee or oil

- 1-2 bay leaves

- 2-3 green cardamom pods

- 4-5 cloves

- 1 small cinnamon stick

- 1 medium-sized onion, thinly sliced

- 1/2 cup mixed nuts (cashews, almonds, raisins)

- 1/4 cup sugar (to taste)

- 1-2 tablespoons grated fresh coconut (optional)

- 2-3 strands of saffron (optional)

- 1/4 cup warm milk (optional, for saffron)

- Salt to taste

- Water as needed (usually 2 cups for 1 cup of rice)

- Chopped fresh herbs for garnish (such as mint or coriander)

Modur Pulao - Kashmiri Sweet Pulao Recipe

Instructions:

1. Preparation:

- Wash the basmati rice with cold water until the water runs clear. Soak it in water for about 30 minutes and then drain the water.

2. Cooking the Rice:

- Heat the ghee or oil in a pot or pressure cooker over medium heat.

- Add the bay leaves, cardamom, cloves, and cinnamon stick. Sauté for a minute until fragrant.

- Add the sliced onions and sauté until golden brown.

3. Adding Nuts and Coconut:

- Add the mixed nuts and cook until lightly browned. If using grated coconut, add it now and cook for another minute.

4. Sweetening the Pulao:

- Add the sugar and stir until dissolved. You can adjust the amount of sugar according to your preference.

5. Cooking the Rice:

- Add the soaked and drained rice to the pot, stirring gently.

- Add water (usually twice the amount of rice), and add salt to taste.

- If using saffron, dissolve the saffron threads in warm milk and add to the pot.

6. Simmering:

- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is cooked and the water has been absorbed.

7. Serving:

- Once cooked, fluff the pulao with a fork and let it sit covered for a few minutes before serving.

- Garnish with chopped fresh herbs before serving.

Enjoy your delicious Modur Pulao!

Also read:

Kashmir Style Monji Haak Recipe | Monji Haak | Monji Haak Kohlrabi | How to Make Monji Haak | Monj Haak | Monji Haak Kashmiri |

Kashmir Style Monji Haak Recipe | Monji Haak | Monji Haak Kohlrabi | How to Make Monji Haak | Monj Haak | Monji Haak Kashmiri | Monj Haak Recipe: This is one of the most popular and nutritious vegetable recipes from Kashmir. It's also easy to prepare. It resembles spinach and is packed with nutrients. Kashmiri people prepare and enjoy it with great enthusiasm. You can serve it with roti, rice, and yogurt. So, let's learn about this nutritious Monj Haak Recipe.

Ingredients:

- 250 grams Monj (young, tender leaves, typically from a specific type of plant similar to collard greens or mustard greens)

- 2 tablespoons mustard oil or any cooking oil

- 1 teaspoon cumin seeds

- 2-3 green chilies (slit or finely chopped, to taste)

- 1 medium-sized onion (thinly sliced or finely chopped)

- 2-3 cloves of garlic (finely chopped)

- Salt to taste

- A pinch of turmeric powder (optional)

- Lemon juice (for garnish, optional)

Kashmiri Dish Monj Haak Kohlrabi

Instructions:

1. Preparing the Greens:

- Wash the Monj leaves thoroughly to remove all dirt. Drain the water and roughly chop them.

2. Tempering:

- Heat the mustard oil in a pan or wok over medium heat until it is slightly warm.

- Add the cumin seeds and let them splutter.

3. Sautéing:

- Add the chopped onions and sauté until golden brown.

- Add the finely chopped garlic and green chilies, and sauté for another minute until fragrant.

4. Cooking the Greens:

- Add the chopped Monj leaves to the pan. Stir to combine everything well.

- Add salt and turmeric (if using). Mix again.

5. Simmering:

- Cover the pan and let the greens cook on low heat for about 5-7 minutes, stirring occasionally, until they are tender and wilted.

6. Final Adjustments:

- Taste and adjust the seasoning as needed. You can add a squeeze of lemon juice for extra flavor if desired.

7. Serving:

- Serve hot as a side dish with rice or roti, or enjoy it on its own! Enjoy your homemade Monj Haak!

Also read:

Kashmiri Khatte Baigan | Kashmiri Chokh Vangun Recipe | Chok Wangun | Baiga Ki Sabji | How to Make Chokh Vangun | Chokh Vangun | Chokh Vangun Recipe |

Kashmiri Khatte Baigan | Kashmiri Chokh Vangun Recipe | Chok Wangun | Baigan Ki Sabji | How to Make Chokh Vangun | Chokh Vangun | Chokh Vangun Recipe | Jammu Special Chokh Vangun Recipe: Chokh Vangun is a delicious dish from Jammu, typically made with eggplant and spices. Chokh means sour and Vangun means eggplant. People in Kashmir likely prepare this recipe at least once a week. This dish, which is most popular during the summer months, can be prepared as follows:

Ingredients:

- 2 medium-sized eggplants (you can use the long brinjals ones if you prefer)

- 2 tablespoons mustard oil

- 1 teaspoon cumin seeds

- 1 onion, finely chopped

- 2-3 cloves of garlic, finely chopped

- 1 teaspoon ginger, grated

- 2-3 green chilies, slit lengthwise

- 1 teaspoon turmeric powder

- 1 teaspoon red chili powder (to taste)

- 1 teaspoon coriander powder

- Salt to taste

- Fresh coriander leaves for garnish

- Juice of half a lemon

Kashmir Special Chokh Vangun

Instructions:

1. Prepare the Eggplant:

- Wash the eggplants and cut them into small pieces. You can also roast them over an open flame until slightly charred for a smoky flavor.

2. Heat the Oil:

- Heat the mustard oil in a pan over medium heat.

3. Sauté the Spices:

- Add the cumin seeds and let them splutter. Then add the chopped onion and sauté until golden brown.

4. Add Aromatics:

- Add the finely chopped garlic, grated ginger, and slit green chilies. Cook for a few minutes until fragrant.

5. Cook the Eggplant:

- Add the chopped eggplant to the pan. Mix well and cook for about 5-7 minutes until they begin to soften.

6. Add the Spices:

- Add the turmeric powder, red chili powder, coriander powder, and salt. Combine all the ingredients well and cook for another 10-15 minutes, stirring occasionally, until the eggplant is completely cooked and the spices are well blended.

7. Garnish:

- Once cooked, turn off the heat and add fresh coriander leaves and lemon juice.

Serving Suggestions:

Serve Chokh Wangun hot with rice or chapati. It can be enjoyed as a side dish or a main course.

Enjoy making this delicious special dish from Jammu!

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