How to make Nadir Yakhni -

Lotus stem cooked with yougurt and indian spices.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Lotus stem (भें), Yogurt (दही)

Cuisine : Kashmiri

Course : Main Course Vegetarian


 Nadir Yakhni

Nadir Yakhni Recipe Card

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Kashmiri food carries with it a delicious nip of all things hot and spicy.  It is a rich tapestry of Indian, Iranian, Afghani and Central Asian styles of cooking. 
Kashmiri cuisine has some vantage ingredients: that is dry ginger, fennel, red chillies, curds and mustard oil. Even though it is dominated by non-vegetarian fare, the vegetarian delicacies manage to carve a niche for themselves.  One of the typical ingredients in a lot of Kashmiri delicacies is the Kashmiri ver which is a doughnut-shaped cake of ground spices with a strong and pungent aroma. And yes how can one forget the scent of saffron, which forms an important part of this cuisine. 
Riffling through the books of history one discovers that it was the invasion by Timur in 15th century that left a legacy of Kashmiri cuisine. With time there was an influx of skilled workers as also cooks from Samarkand whose descendants came to be known as Wazas or the master chefs of Kashmir. Wazwan is a unique concept in the world of Kashmiri cooking. Other influences are that of the Muslim and Rajput styles of cooking. A fantastic blend of all these is witnessed in the ultimate formal Muslim banquet called the Wazwan.

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Nadir Yakhni Recipe

  • Lotus stem 500 grams

  • Yogurt to taste

  • Oil to deep fry

  • Onions sliced 2 medium

  • Yogurt 2 cups

  • Ghee 2 tablespoons

  • Black cardamoms 2

  • Cloves 4-6

  • Cinnamon 2 inch stick

  • Fennel seed (saunf) powder 1 teaspoon

  • Dry ginger powder (soonth) 1 teaspoon

  • Green cardamoms 4-6

  • Caraway seeds (shahi jeera) 1/2 teaspoon

  • Dry mint leaves a big pinch

Method

Step 1

Peel and wash lotus stems thoroughly under running water and cut into three fourth inch sized diagonal pieces. Boil four cups of water in a pan and add lotus stems and salt and cook till half done.

Step 2

Heat sufficient oil in a kadai and deep fry onions till brown. Cool and grind into a smooth paste using a little water if required. Mix yogurt with half a cup of water and blend well. Keep a sieve on a pan and place a muslin cloth over it, pour the yogurt mixture and strain.

Step 3

Cook the strained mixture on high heat stirring continuously till the mixture changes its colour. Remove from heat. Heat ghee in a pan and add black cardamoms, cloves, cinnamon and sauté till spices crackle. Blend together fennel powder and dry ginger powder in one cup of water.

Step 4

Add brown onion paste and mix well. Add this mixture to the pan and stir. Add cooked yogurt and lotus stems and mix well. Add salt and green cardamoms. Cook till lotus stems are fully cooked. Add caraway seeds and dried crushed mint leaves. Stir and remove from heat. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.