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Kashmiri Lyodur Chaman Recipe

Kashmiri Nadru Monje Recipe (Crispy Lotus Stem Fritters) | Kashmiri Nadru Monje Recipe | Nadru Monje Recipe (Crispy Lotus Stem Fritters) | Nadru Monje | How to Make Nadru Monje | Nadru Monje Recipe in English | Nadru Monje Recipe in Hindi | Nadru Monje Recipe Easy | Nadru Monje Kashmiri Style |

Kashmiri Nadru Monje Recipe (Crispy Lotus Stem Fritters) | Kashmiri Nadru Monje Recipe | Nadru Monje Recipe (Crispy Lotus Stem Fritters) | Nadru Monje | How to Make Nadru Monje | Nadru Monje Recipe in English | Nadru Monje Recipe in Hindi | Nadru Monje Recipe Easy | Nadru Monje Kashmiri Style | Kashmiri Nadru Monje Recipe (Crispy Lotus Stem Fritters): This is a classic Kashmiri Nadru Monje (Crispy Lotus Stem Fritters) recipe. It includes ingredients, preparation steps, and a tip for extra crispiness. This will help you make delicious Nadru Monje at home!

Ingredients:

250g lotus stems (nadru), cleaned and thinly sliced

1 cup rice flour

2 tablespoons gram flour

1 1/2 teaspoons Kashmiri red chili powder

1 teaspoon carom seeds

1/2 teaspoon turmeric powder

1/2 teaspoon asafoetida

Salt, to taste

Water (as needed)

Oil, for deep-frying

Kashmiri Nadru Monje (Lotus Stem Fritters)

Instructions:

1. Prepare the lotus stems:

- Wash and peel the lotus stems thoroughly. Slice them thinly (about 1/8 inch thick) for crispiness. Wash again and pat dry.

2. Make the batter:

- Combine rice flour, gram flour, Kashmiri red chili powder, carom seeds, turmeric powder, asafoetida, and salt in a bowl. Mix well.

- Slowly add water to form a thick, smooth batter (it should coat the slices well).

3. Coat and fry:

- Heat oil in a deep pan or wok over medium-high heat.

- Dip each lotus stem slice in the batter, making sure it is well coated.

- Carefully place the coated slices into the hot oil. Do not overcrowd the pan.

- Fry until golden and crispy, turning occasionally. This should take about 3-4 minutes per batch.

- Remove with a slotted spoon and drain on a paper towel.

4. Serve:

- Serve hot as a crunchy snack or appetizer with mint chutney or ketchup.

Tip:

- For extra crispiness, you can fry the monje twice—once until lightly browned, remove, let cool, and fry a second time until golden brown.

Enjoy Authentic Kashmiri Nadru Monje!

Also read:

Kashmiri Lyodur Chaman Recipe

The Traditional Kashmiri Street Food Nadru Cutlets Recipe | Veg Nadru Cutlets Recipe | Nadru Cutlets | Kashmiri Nadru Recipe | Kashmiri Nadru Plant | Kashmiri Nadru Cutlets |

The Traditional Kashmiri Street Food Nadru Cutlets Recipe | Veg Nadru Cutlets Recipe | Nadru Cutlets | Kashmiri Nadru Recipe | Kashmiri Nadru Plant | Kashmiri Nadru Cutlets |Kashmiri Veg Nadru Cutlet Recipe: Here is a delicious and easy recipe for Vegetarian Nadru Cutlets (Lotus Stem Cutlets), a popular Kashmiri snack that combines the unique crunch of lotus stems (nadru) with aromatic spices and vegetables.

Ingredients:

250g Nadru (lotus stem), cleaned, peeled, and finely grated or chopped

2 medium potatoes, boiled and mashed

1 small carrot, grated (optional)

1 small onion, finely chopped

2 green chilies, finely chopped

2 tablespoons fresh coriander leaves, chopped

1 teaspoon grated ginger

1/2 teaspoon garam masala

1/2 teaspoon cumin powder

1/2 teaspoon fennel powder (optional, for Kashmiri flavor)

1/2 teaspoon red chili powder or Kashmiri chili powder

Salt to taste

2-3 tablespoons bread crumbs (extra for coating)

2 tablespoons cornflour or rice flour (for binding)

Oil for shallow frying

Kashmiri Style Veg Nadru Cutlets

Instructions:

To prepare the lotus stem:

Clean and peel the stems thoroughly. If they're firm, boil them in salted water for 5-7 minutes, then finely grate or chop them. Squeeze out any excess water.

Mix the cutlet mixture:

In a large bowl, combine the grated nadru, mashed potatoes, carrots, onions, green chilies, coriander, ginger, garam masala, cumin seeds, fennel powder, chili powder, salt, breadcrumbs, and cornflour/rice flour. Mix well until the mixture sticks together (add more breadcrumbs if it's too wet).

Make the cutlets:

Divide the mixture into equal portions. Shape into patties or cutlets.

Coated cutlets:

Roll each cutlet in breadcrumbs for a crispy texture.

Shallow fry:

Heat oil in a non-stick pan. Shallow fry the cutlets over medium heat until golden brown and crispy on both sides. Drain on a paper towel.

Serve:

Serve hot with mint chutney, tamarind chutney or ketchup.

Also read:

Kashmiri Lyodur Chaman Recipe

Kashmiri Rajma Gogji Recipe | Kashmiri Rajma Gogji | Kashmiri Red Rajma & Turnip Curry | Kashmiri Style Turnip & Rajma | Rajma Gugji | Susre Rajma Gogji | Kashmiri Kedney Beans & Turnip Curry | Kashmiri Popular Pulses Dish |

Kashmiri Rajma Gogji Recipe | Kashmiri Rajma Gogji | Kashmiri Red Rajma & Turnip Curry | Kashmiri Style Turnip & Rajma | Rajma Gugji | Susre Rajma Gogji | Kashmiri Kedney Beans & Turnip Curry | Kashmiri Popular Pulses Dish | Authentic Kashmiri Rajma Shalgam Recipe | Kashmiri Rajma Gogji Recipe: Here's a traditional Kashmiri-style Rajma Gogji (Rajma with Turnips) recipe. This filling, warming dish is a winter favorite in Kashmiri Pandit cuisine, combining Rajma (red kidney beans) with Gogji (turnips) and distinctive Kashmiri spices.

Ingredients:

1 cup rajma (red kidney beans), soaked overnight

2 medium-sized turnips (gogji), peeled and cut into thick pieces

2 tablespoons mustard oil (or any cooking oil)

1/2 teaspoon cumin seeds (optional)

1 bay leaf

2-3 cloves

1-inch cinnamon stick

1/2 teaspoon asafoetida

1 teaspoon ginger powder (saunth)

1 teaspoon fennel powder (saunf)

2 teaspoons Kashmiri red chili powder

1/2 teaspoon turmeric powder

Salt to taste

1-2 cups water (as needed)

Chopped coriander leaves for garnish (optional)

Kashmir's Popular Dish Rajma Gogji

Instructions:

Cook the rajma:

Pressure cook the soaked rajma with salt and about 3 cups of water until tender (about 4-5 whistles). Drain and set aside the cooking water.

Prepare the turnips:

Heat mustard oil in a heavy-bottomed pot until it begins to smoke. Reduce the heat to medium. Add the cumin seeds (if using), bay leaves, cloves, and cinnamon. Fry for a few seconds.

Add spices:

Add asafoetida, ginger powder, fennel powder, turmeric, and Kashmiri chili powder. Stir frequently to prevent burning.

Add the turnips:

Add the turnip pieces to the pot and fry for a few minutes, until lightly golden.

Add the kidney beans and simmer:

Add the boiled kidney beans and the remaining water to the pot. Mix well. Adjust the salt. Cook over low heat until the turnips are tender and the flavors are combined (about 20-30 minutes). Add more water if needed to achieve your desired consistency.

Finish:

Taste and adjust the seasoning. Garnish with fresh coriander if desired.

Serve:

Serve hot with steamed rice (usually Kashmiri white rice).

This dish is simple yet delicious, flavored with classic Kashmiri spices. Enjoy your Rajma Gogji!

Also read:

Kashmiri Lyodur Chaman Recipe

Kashmiri Tehar Recipe | Kashmiri Tehar (Yellow Rice) | Authentic Kashmiri Yellow Rice (Tehar) | Kashmiri Tahar Rice | Kashmiri Tahar Yellow Rice | Tehri Dish

Kashmiri Tehar Recipe | Kashmiri Tehar (Yellow Rice) | Authentic Kashmiri Yellow Rice (Tehar) | Kashmiri Tahar Rice | Kashmiri Tahar Yellow Rice | Tehri Dish | Kashmiri Dishes | Kashmiri Tehar (Yellow Rice) Recipe: Tehar is a traditional Kashmiri yellow rice dish, often prepared during festivals, religious occasions, and auspicious occasions. It is distinctively colored and lightly flavored with turmeric, sometimes garnished with fried paneer pieces.

Ingredients

Basmati rice: 1 cup

Water: 2 cups

Ghee or oil: 2 tablespoons

Turmeric powder: 1/2 teaspoon

Salt: to taste

Cloves: 2–3

Bay leaf: 1

Black cardamom: 1 (optional)

Green cardamom: 2

Cinnamon: 1 small piece

Cumin seeds: 1/2 teaspoon

Paneer (Indian cottage cheese), diced and fried: 100 g (optional, for garnish)

Kashmiri Zaika Tehar (Yellow Rice) Recipe

Instructions

Wash and soak the rice:

Wash the basmati rice thoroughly and soak it for 20–30 minutes. Drain and set aside.

Prepare the tempering:

Heat ghee or oil in a heavy-bottomed pan. Add cumin seeds, cloves, bay leaves, cardamom, and cinnamon. Saute until fragrant.

Add turmeric:

Add turmeric powder and stir for a few seconds.

Add rice:

Add the strained rice and fry gently for 1-2 minutes, making sure the rice is well coated with ghee and turmeric.

Add water and salt:

Add 2 cups of water. Add salt to taste. Stir gently.

Cook the rice:

Bring to a boil. Reduce the heat, cover, and simmer until the rice is cooked and all the water is absorbed (about 10-12 minutes).

Garnish and serve:

Gently fluff the rice with a fork. Top with fried paneer pieces, if using.

Serve hot:

Serve Kashmiri tahar as a festive meal or as a side dish with yogurt or curry.

Tip:

Tahar is traditionally served as "prasad" during Kashmiri festivals and is best enjoyed fresh and hot.

Enjoy your Kashmiri tahar!

Also read:

Kashmiri Lyodur Chaman Recipe

Kashmiri Roth | Kashmiri Roth Recipe | Kashmiri Roth Ingredients | Kashmiri Sweet Dishes | Kashmiri Roti Bread | Roth Cookies from Kashmiri | Roth Sweet | Roth Dish |

Ingredients:

Maida (wheat flour): 2 cups

Sugar: 1/2 cup

Ghee: 1/4 cup, melted

Milk: 1/2 cup (approximately)

Cardamom powder: 1/2 teaspoon

Fennel seeds (optional): 1/2 teaspoon

Baking powder: 1/2 teaspoon

Salt: a pinch

Sesame seeds: 2 tablespoons

Chopped almonds or pistachios (optional): for garnish

Kashmiri Roth Recipe

Instructions

Prepare the dough:

In a mixing bowl, combine the flour, sugar, salt, cardamom powder, fennel seeds, and baking powder.

Add the melted ghee and mix well with your fingers until the mixture becomes crumbly. Gradually add the milk and knead into a soft, pliable dough. You may need a little more or less milk, so add as needed.

Let the dough rest:

Cover the dough and let it rest for 15-20 minutes.

Shape the roti:

Preheat the oven to 180°C (350°F).

Divide the dough into two equal portions.

Roll each portion into a thick disc (about 1/2 inch thick), the size of a thick roti or cookie.

Place the discs on a greased or lined baking tray.

Prick the surface with a fork to prevent puffing.

Drizzle a little milk or ghee on top.

Sprinkle sesame seeds and chopped nuts on top, pressing them gently into the dough.

Bake:

Bake in a preheated oven for about 20-25 minutes, or until golden brown.

Remove from the oven and let cool on a wire rack. Serve:

Cut into wedges or squares and serve with tea.

Tip:

For a more authentic taste, use pure ghee and don't forget to add sesame seeds—these give the roti its distinctive flavor and aroma.

Enjoy your homemade Kashmiri roti!

Also read:

Kashmiri Lyodur Chaman Recipe

Kashmiri Tehar Recipe