Tuesday, February 11, 2014

Nadru Yakhni

Nadru Yakhni

Lotus stem in Yogurt gravy


1 kg  Lotus stems
3 tbsp fennel powder
Pinch asafoetida
1 tsp cumin
1 tspa black cumin
4 black cardamom.
1 tsps ginger powder.
2 bay leaves
salt to taste.
1 cup mustard oil.
2 cups of beaten curd
Peel of the lotus stem ane cut it into 2" size pieces and soak in luke warm water for 10 minutes.
Now clean the holes of all the pieces with the help of a needle.
Put the cleaned pieces in a pressure cooker along with salt, tej patte, 2 glasses of water and pressure cook up to 5 whistles or till tender.
Heat oil in a pan. Put cumin and asfoetida along with whipped curd and stir constantly to avoid curdling till it starts boiling.
Stop stirring and add remaining salt, fennel  and gingr pwdr and boil it for one minute and then add in the cooker with lotus stem.
Boil the whole contents for 10 minutes on low flame.
Add black cardamom  and black cumin  crushed between the palms and boil for another two minutes.

Serve hot with boiled rice.


  1. Thank you for sharing the recipes of jammu , my nanihal :)


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