Nadir Yakhni - Recipe

(It’s a Kashimir delicacy and integral part of the Waazwan)

Preparation time: 15 minutes

Cooking time: 25 minutes

Serves: 04

Ingredients (for Lotus Stem)

- Lotus Stem cut and cleaned-200 gm

-Hot water-500 ml

-Black Cardmom-1 big

-Cinnamon-1stick

-Small green cardmom-02

-Ginger powder-1/4 tsp

-Fennel-1/2 Tsp

-Curd-1 big cup

-Small stick Cinnamon-1

-Anise seed-1/4 Tsp

-Dried crushed Mini leaves-1/4 tsp

Salt to taste

Water-1/4 Cup

Ghee-2 tbsp

Preparation:

-Boil the cut and cleaned lotus stem with black and green cardamom, cinnamon, ginger power and fennel. Cook till tender

-In another pan heat curd on low flame whisking continuously to stop the curd from splitting.

-Add the cinnamon, anise seed, dried mint, salt and water.

-Add the cooked lotus stem to the curd mixture and cook for 05 minutes with little water.

-Heat ghee in a separate pan and when hot pour into the curd mixture covering it with a lid immediately.

-Garnish with coriander leaves and serve with chapatti.

 pic courtesy:http://www.tastyduniya.com/wp-content/uploads/2014/02/20140214_172626.jpg

Kashmiri Dum Aloo – Recipe

(This is a delicious dinner item loved by everyone)

Ingredients:

Potatoes – 900 gm

Water -3/4 cup

Salt to taste

Ghee or oil for deep frying

Ghee – 1 cup

Finely chopped onion-1 big

Tomato puree-4 tbsp

Curd-150 gm

Hot water-4 tbsp

Masala Power

Clovers-4

Bay leaves-4

Black peppercorns-6

Green cardmolms-4

Brown Cardmom-1

Cinnamon stick-1

Paste:

1- Chopped large onion

-Garlic

2 tbsp-Gingers

Black pepper corns

1-tsp poppy seeds

1-tbsp coriander seeds,

1-tsp cumin seeds

2-dry red chilies

1-tsp turmeric powder,

Ground mace, ground nutmeg

Preparation method:

-Scrape the potatoes, prick all over with a form and soak in the water with salt for a couple of hours.

-Dry the potatoes on a cloth and heat the ghee/oil.  Deep fry the potatoes until it becomes golden brown. Drain and set aside.

-Heat the ghee in a flameproof pan and fry onions with all the spices.  Grind the past ingredients to a fairly smooth paste and stir into the onions.  Cook for about 10 minutes, stir in the tomato puree, curd and salt. 

-Add the potatoes and hot water and stir over low heat for five minutes.

-Sprinkle the dum aloo with pepper and garam masala and cook for few minutes.

-Garnish with coriander leaves and the dish ready to serve

 pic courtesy:https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNHUnp7jYiQKYCyAEhBqVQ781IrKoVKeR7cEci-O4X1hsHWwjmerJZxUuJhTsY4Il6brFPkPFp1g6tecM-vg_FYkPmksdwQMyIJGFsoHuri2iCQQ-1V-JNIPz9gyJ4oWsqMH4NmgZ1gak/s1600/dumaloo1.JPG