Nadru Yakhni Recipe
Nadru Yakhni Recipe: Nadru Yakhni is a popular Kashmiri dish, made with lotus stem, yogurt and aromatic spices. This traditional dish is famous for its rich flavors and creamy texture, making it a staple in every Kashmiri household. It’s a perfect combination of tender lotus stems, thick yogurt and a blend of aromatic spices that come together to create a truly amazing dish. Is is a delightful dish with rich flavors.
Nadru Yakhni is a Kashmiri dish, made with lotus stems, yogurt, and a blend of aromatic spices. The lotus stems are first cooked and then simmered in a rich yogurt-based sauce, which is flavored with whole spices like cardamom, cinnamon, cloves, bay leaves and cumin. This dish is traditionally cooked in an earthenware pot and served with rice, flatbread or even steamed vegetables.
Nadru Yakhni is a traditional Kashmiri dish that is known for its unique flavor and rich history. This dish is made with lotus stems, which are cooked in a rich and flavorful broth of spices, yogurt and saffron. The result is a tender and flavorful dish that is sure to satisfy even the most discerning palate.
Variations of Nadru Yakhni
There are many variations of this dish, each with its unique flavor and texture. Some of the most popular variations include:
- Nadru Yakhni with saffron and cream: This version of the dish is made with saffron and heavy cream, which give the sauce a rich, creamy texture and a sweet, nutty flavor.
- Nadru Yakhni with nuts and dried fruit: This variation of the dish is made with a mix of almonds, cashews, and raisins, which are added to the sauce for added crunch and flavor.
- Nadru Yakhni with coconut milk: This version of the dish is made with coconut milk instead of yogurt, giving it a creamy, rich flavor and a slightly sweet taste.
Nutrition – Nadru Yakhni
Lotus stems are a great source of dietary fiber, vitamins, and minerals. They are low in fat and calories, making them a great addition to a healthy diet. Yogurt is also a great source of protein, calcium, and probiotics, which are beneficial for gut health. The spices used in this dish are also packed with health benefits, such as improving digestion and reducing inflammation
Nadru Yakhni is a delicious and flavorful dish that is sure to satisfy your cravings for something new and exotic. Give this traditional Kashmiri dish a try and enjoy the rich flavors and nutrition benefits of lotus stems. If you love Indian cuisine as much as I do, make sure to follow Foodcazt for more delicious recipes and food inspiration!
Step by Step Nadru Yakhni Recipe
Nadru Yakhni Recipe
Ingredients
- 500 grams lotus stem peeled and sliced into rounds
- 250 grams yogurt / dahi / curd
- 2 tablespoons oil
- 2 cinnamon
- 3 Green cardamom
- 3 cloves
- 2 bay leaf / tej patta
- 1 teaspoon Cumin (Jeera)
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon Red Chilli Powder
- Salt
- coriander leaves / cilantro chopped, for garnish
Instructions
Pre-Cooking Preparation Steps
- Wash and peel the lotus stems and slice them into thin rounds.
- In a bowl, whisk together the yogurt, coriander powder, cumin powder, garam masala, turmeric powder, and red chili powder.
Cooking Steps
- Heat the ghee or oil in a large saucepan over medium heat.
- Add the sliced lotus stems and cook for 2-3 minutes, or until they are slightly softened.
- Pour in the yogurt mixture and stir well to combine.
- Add the water and stir to combine.
- Season with salt to taste.
- Reduce the heat to low and cover the saucepan with a lid.
- Let the dish simmer for 20-25 minutes, or until the lotus stems are tender.
- Stir occasionally to prevent the yogurt from splitting.
- Once the lotus stems are cooked, remove the saucepan from heat.
- Garnish with saffron strands and serve hot with rice or flatbread.
Equipment Used for This Recipe
Notes & Tips
- Make sure to use fresh and firm lotus stems for the best results.
- You can add diced tomatoes, ginger, and garlic for a more robust flavor.
- If the dish becomes too thick, you can add more water to adjust the consistency.
- Serve Nadru Yakhni hot for the best flavor and texture.
Nutrition Information (Note: Approximate)
FAQs – Nadru Yakhni Recipe
What is Nadru Yakhni?
Nadru Yakhni is a Kashmiri dish that is made with lotus stems. This dish is a popular vegetarian option in Kashmir and is known for its delicate, creamy and flavorful sauce. The sauce is usually made with curd, besan, and aromatic spices that lend a rich, fragrant aroma to the dish.
What are the key ingredients of Nadru Yakhni?
The main ingredients for Nadru Yakhni are lotus stems, curd, besan, ginger, garlic, green cardamoms, black cardamoms, cloves, bay leaves, cinnamon, cumin seeds, coriander powder, red chili powder, turmeric powder, and ghee.
What is the cooking method for Nadru Yakhni?
The cooking method for Nadru Yakhni involves boiling the lotus stems until they are soft, then sautéing them in a mixture of ghee, ginger, and garlic. The sauce is made by whisking together curd and besan, then adding the spices and cooking until the sauce is thick and creamy. The lotus stems are then simmered in the sauce for a few minutes, until the flavors are well combined.
How is Nadru Yakhni usually served?
Nadru Yakhni is usually served with steamed rice and a side of fresh, chopped herbs, such as coriander or mint.
What are the nutritional benefits of Nadru Yakhni?
Nadru Yakhni is a nutritious dish, as lotus stems are a good source of fiber, protein, and vitamins. The addition of curd and besan to the sauce makes this dish a good source of calcium and carbohydrates, as well.
What makes Nadru Yakhni a special dish?
Nadru Yakhni is a special dish because of its unique flavor profile. The combination of the delicate lotus stems, the creamy sauce, and the aromatic spices makes this dish a true treat for the senses. Additionally, the dish is known for its subtle, fragrant aroma, which is a result of the use of spices such as cinnamon, green cardamom, and cloves.
Is Nadru Yakhni a difficult dish to make?
Nadru Yakhni is not a difficult dish to make, but it does require some patience and attention to detail. The key to success with this dish is taking the time to prepare the lotus stems properly, and ensuring that the sauce is cooked until it is thick and creamy. With a bit of practice, anyone can make a delicious and satisfying bowl of Nadru Yakhni.
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