Yakhni are cooked using Yoghurt and are famous cuisine from Kashmir. Nadru Yakhni finds its place in all celebrations and marriage ceremonies. Here I present you the full recipe. Enjoy the mouth watering delicacy from Kashmir.
How to make Lotus Stem Yakhni:
Objective: Learn how to make authentic Lotus Stem Yakhni.
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total time: 30 minutes
Cuisine: Indian (Kashmiri)
How to make Lotus Stem yakhni
Video: Video showing the detailed recipe
Video duration: 13:18 minutes.
Watch the full video for complete recipe here.
Recipe Specific Ingredients:
Lotus Stems: 500 Gms
Curd (Yoghurt): 500 Gms
Asafoetida: 1 pinch
Cumin Seeds: 1 tea spoon
Ginger Powder: 1 tsp
Fennel Powder: 1/2 tea spoons
Cloves: 1/2 tea spoons
Pepper Corn: 2 tsp
Big Cardamom: 7-8 Pieces
Cinnamon: 1 piece of 1 inch length
Salt: 1 tsp (as per taste)
Green Chilies: 2-3
Mustard Oil: 1spoon
How to do Basic preparation:
Peel the Lotus Stems and clean them thoroughly with fresh water.
Cut the stems into pieces.
Boil the stems in water added with salt and little turmeric powder. This will clean the stems from inside. Discard the water and wash them with fresh water.
How to prepare Youghurt for the gravy:
Take the Youghurt in a pan and let it come to boil on slow flame.
Keep stirring till it thickens. Else it can curdle.
Powder 1 cinnamon, 3-4 cardamoms and 1 tsp of whole pepper.
How to Fry the Lotus Stems:
Heat some oil in a pan.
Add the Lotus Stems and fry them a little till they change their colour to little brownish.
You can buy the utensils from here:
How to cook Mushroom Yakhni for final dish:
Heat some oil in a pressure cooker, around 1 to 1 1/2 spoons.
Add a little of Asafoetida and 1 tsp of cumin seeds and sauté them well.
Add the Lotus stems and shallow fry them.
Add salt 1 tsp, 2 tsp fennel powder and mix it well.
Add cinnamon, 2-3 big cardamoms, 3-4 cloves and one tsp black pepper corns and saute it well.
Add a little water to cover the stems in water.
Cover the cooker with the lid till you hear the whistle and then cook on low flame for 4-5 minutes. Remember Lotus Stems should not lose the crunch.
Switch off the flame and let the steam come out and open the lid.
Now again put it on low flame. Add the whisked yoghurt slowly while stirring it well. Remember the yoghurt should be on room temperature.
Keep adding the whole yoghurt slowly and stirring it may curdle.
Let it come to the boil again.
Add the powdered spices.
Add chopped green chilies to it.
Let it boil for another few minutes.
Shift to serving bowl.
Serve hot. You can enjoy this delicacy from Kashmir with rice or chapatis. But It goes well with rice.
Yakhni is quite popular in Kashmir where vegetables are cooked in thick gravy of yogurt. Enjoy!