Nadru Yakhni - A Kashmiri Delicacy
Lotus stem is a go to appetizer for most of us. The crunchy, sweet and spicy starter is delicious. But in this blog we’ll see a simple delectable recipe where lotus stem meets a rich yogurt infused fragrant spices - Nadru Yakhni, a Kashmiri cuisine. In this blog, we’ll show you how to make these deliciousness from Tamil Nadu’s leading exporter of sunflower oil.
Ingredients :
Lotus stem 1 cup
Ginger powder 1 tsp
Besan/Gram flour 1 tbsp
Ajwain/Carom seeds 2 tsp
Cinnamon stick 1 inch
Elaichi/Cardamom 2
Bay leaf 1
Hing/Asafoetida ¼ tsp
Oil
Garam masala 1 tsp
Salt to taste
Curd 2 cups
Instructions :
Peal the lotus stem, and thinly slice them.
Boil the lotus stem for 10-12 minutes in salted water until tender. Drain the water and set aside.
In a bowl whisk the curd and besan well. If it thickens, add 1 or 2 tablespoons of water to adjust. The mixture should be smooth and lump free in pourable texture, but not watery.
Now heat oil in a kadai. Once the oil is hot add cumin seeds and let it splutter.
Once it splutters, bring the heat to simmer and pour the whisked yogurt mixture and bring to boil and let it simmer for 10 minutes.
As it simmers, add the cooked lotus stem, garam masala and fennel powder. Continue to cook it for 5 minutes.
In another pan add oil. Once the oil is hot add the cumin seeds, cinnamon, cloves, cardamom, asafoetida, and bay leaves until aromatic.
Pour the yogurt mixture into the pan and stir once. Turn off the heat immediately and garnish with some dried mint leaves.
Serve it hot with naan, roti or rice.
About TNEO:
Tamil Nadu Edible Oils is one of the leading cooking oil manufacturers and manufacturer of lamp oil in Tamil Nadu. As the best exporter of lamp oil in Tamil Nadu, TNEO is committed to delivering quality, affordable, and light in texture. The refined oil from TNEO is fortified, making it an ideal choice. For premium quality cooking oil or lamp oil choose TNEO.
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