Nadir yakhini. A melange of spices like fennel seeds, aniseed, black cardamom, Nadir Yakhni is a delectable Kashmiri recipe. A main dish recipe ideal for your parties and dinners, this curry recipe is a must try and would be loved by everyone. It has very less food value but iodine is present in sufficient quantity.
Mix yogurt with half a cup of water and blend well.
Keep a sieve on a pan and place a muslin cloth over it, pour the yogurt mixture and strain.
Yakhni is made by adding whole spices such as dried bay leaf, cloves, cinnamon stick, black and green cardamom pods.
You can cook Nadir yakhini using 10 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Nadir yakhini
- You need 1 cup of lotus stem.
- Prepare 1/2 cup of curd.
- Prepare 1/2 tsp of turmeric.
- You need 1 tsp of Kashmiri Mirch.
- Prepare 1 tsp of Garam masala.
- You need 2 of cardamom.
- Prepare 2 of badi Elaichi.
- You need 1 inch of cinnamon.
- It's 1 pc of javitri.
- You need 1 tsp of fennel.
Some of the ground spices used for Yakhni include ground fennel, ground ginger, asafoetida, and garam masala. Yogurt is key in making Yakhni. The yogurt needs to be at room temperature and whipped really well. Nadru Yakhni Recipe is the Kashmiri Style Lotus Stem in Yogurt Sauce.
Nadir yakhini instructions
- Cut the slice of lotus stem.
- Boil them.
- Take a pan add oil crackle jeera, sabut masala.
- Add lotus stem, turmeric powder, Kashmiri Mirch Garam masala& salt.
- Dilute the curd &filter it.
- Add in the pan cook simmer flame for 15mnts.
- Garnish with chopped coriander leaves...
Lotus roots/stem is very popular in Kashmiri cuisine. They are also called as Nandru or kamal kakdi. Lotus stem is used as an alternative for meat in most vegetarian cuisines. Kashmiri is a paradise on earth, a land of exquisite beauty! Kashmiri cuisine is evolved over the years and is clearly influenced by food habits.