Saturday, February 27, 2010

How to cook Nadru yakhni ( Lotus stem ) | Kashmiri cuisine

Preparation time : 10 minutes
Cooking time : 35 minutes
Serves : 4-6

1 kg lotus stems
5- cardamom sticks
1 tea-spoon green cardamom powder
1 tea-spoon fennel powder
1 tea-spoon ginger powder
½ tea-spoon mint powder
1 tea-spoon pran ( Kashmiri onion paste – recipe)
100 gm ghee
3 cups water
1 kg yogurt

To make the 'pran', or Kashmiri onion paste, take roughly 500 grams of small red onion ( the smaller the better ) and slice them finely. Sprinkle some salt and then let them sit for 3- 4 minutes to draw out the water. Squeeze out the extra water with your hands, anfry the onions in 4 tablespoons of oil till they are light golden brown. Remove from the pan and place on some sheets of kitchen paper to remove excess oil. Once they are cool , give the onions a quick blend in a food processor or grind with a pestle to get a thick and a  dark golden – brown paste.
1, Wash and peel the lotus stems , cut into thick slanted slices and keep them aside.

2, Heat 2 table-spoon ghee in a pan and fry the cinnamon sticks & green cardamom powder with the lotus stems. Now add the water and boil the lotus stems for 15 minutes. Remove and drain.

3, Heat the remaining ghee & add the fennel , ginger and mint powders , pran , and yogurt. Season with salt.

4, Toss in the drained lotus stems and bring to boil. Reduce heat and cook for about 10 minutes.

5, When the lotus stems are soft and tender , it’s done. Serve hot with steamed rice.