Kashmiri Nadru Yakhni Recipe | How to Make Delicious Kashmiri Nadru Yakhni at Home

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Kashmiri Nadru Yakhni Recipe | How to Make Delicious Kashmiri Nadru Yakhni at Home | Kashmiri Nadru Yakhni at Home | Nadru Yakhni Recipe | Lotus Stems Recipe | Kashmiri Recipe | Nadru Recipe |
Easy to Make Kashmiri Nadru Yakhni Recipe at Home | Yakhni Recipe | How to make Kashmiri Lotus Stem Yakhni at Home | Kashmiri Lotus Stem Yakhni Recipe | Get Curried

Ingredients :
400gm Lotus Stems ( Chopped )
¼ tsp Turmeric Powder
Salt ( as per taste )
Oil
1 tsp Garlic Cloves (Crushed)
1-inch Cinnamon Stick
10-12 Black Peppercorns
2 Black Cardamom Pods
4-5 Cloves
4 Green Cardamom Pods
1 tsp Dry Ginger Powder
1 tsp Fennel Seeds Powder
Salt (as per taste)
Water (as required)
1 Cup Curd (Whipped)
¼ cup Barista (Crushed)
1 tbsp Ghee
1 tbsp Dehydrated Mint Powder

Transcript

00:00 Hello, you lovely people, this is me the Bombay Chef Varun Inamdar

00:02 and welcome to 'Get Curried'.

00:03 Well, talking about curries and not speaking about curries from Kashmir,

00:07 just not done.

00:08 Today I'm showing you a curry using Nadru.

00:11 Well, Nadru for the uninitiated, Lotus stem.

00:14 Let's begin Kashmiri Nadru Yakhni.

00:18 Well, Nadru or Lotus stem for the uninitiated,

00:27 grows in the mud of shallow ponds or lagoons.

00:29 Now what happens is, of course it's covered with mud and things like that

00:32 and it also has a thin film that needs to be removed

00:35 which is also known as the skin of the Lotus stem.

00:38 Now it's important to skin it completely well,

00:40 then snip the ends off and cut it into rough dices.

00:44 Now these dices need to be kept in hot water

00:47 to just ensure that any mud that has entered the

00:50 holes of the Lotus stem also kind of get drained out.

00:53 And once that happens, we shall boil this.

00:56 To this, let's add in a touch of Turmeric

00:59 and along with this, Salt.

01:01 Now all this water of course is going to get drained out,

01:04 so a little more salt is also perfect.

01:06 Let's draw this out of boiling water

01:14 and keep this aside on an absorbent tissue paper

01:17 and simultaneously keep oil to heat.

01:25 The Lotus stem is fried like so,

01:27 of course you do not need to get it deep golden brown in colour.

01:31 Let's transfer this to a plate.

01:33 Now we shall fry the rest of the Lotus stems.

01:36 So we shall fry the rest of the Lotus stems.

01:39 We shall fry the rest of the Lotus stems.

01:41 We shall fry the rest of the Lotus stems.

01:43 We shall fry the rest of the Lotus stems.

01:45 We shall fry the rest of the Lotus stems.

01:47 We shall fry the rest of the Lotus stems.

01:49 We shall fry the rest of the Lotus stems.

01:51 We shall fry the rest of the Lotus stems.

01:53 We shall fry the rest of the Lotus stems.

01:55 We shall fry the rest of the Lotus stems.

01:57 We shall fry the rest of the Lotus stems.

01:59 We shall fry the rest of the Lotus stems.

02:01 We shall fry the rest of the Lotus stems.

02:03 We shall fry the rest of the Lotus stems.

02:05 We shall fry the rest of the Lotus stems.

02:07 We shall fry the rest of the Lotus stems.

02:09 We shall fry the rest of the Lotus stems.

02:11 We shall fry the rest of the Lotus stems.

02:13 We shall fry the rest of the Lotus stems.

02:15 We shall fry the rest of the Lotus stems.

02:17 We shall fry the rest of the Lotus stems.

02:19 We shall fry the rest of the Lotus stems.

02:21 Of course, take the Lotus stem.

02:23 But with that, I'm also going to scrape in the oil,

02:26 which is at the bottom of the bowl.

02:27 Because that is very important for flavour.

02:29 Let's do that.

02:30 To this, let's add in a couple of ingredients.

02:39 Beginning with crushed Garlic.

02:41 Whole spices.

02:42 To begin with, stick of Cinnamon.

02:44 Couple of Black Peppercorns.

02:46 A combination of Black Cardamom.

02:49 Cloves.

02:51 And Green Cardamom.

02:53 Two quick powder spices.

02:55 Beginning with Dry Ginger Powder.

02:57 Unroasted Fennel Powder.

03:01 A touch of Salt.

03:04 And Water.

03:06 And with this, let's turn the flame on.

03:12 Let's add in Whipped Curd.

03:14 Important to whip this to ensure,

03:17 it does not begin to curdle or split.

03:20 Mix this well on high flame,

03:22 till it again begins to boil while stirring.

03:25 This mixture almost becomes like thin buttermilk.

03:29 And that's what is expected from this.

03:31 Now, let's add in the Lotus stems.

03:33 And the Lotus stems.

03:35 And the Lotus stems.

03:37 And the Lotus stems.

03:39 And that's what is expected from this mixture.

03:42 Now that this has begun reboiling,

03:48 I can stop.

03:49 And add in three very critical ingredients.

03:52 Beginning with crushed Barista or Brown Onion.

03:56 Fried Onion.

03:57 Let's mash it into this.

03:59 Moving on to Desi Ghee.

04:04 And finally, one of the most important ingredients,

04:09 and that is dehydrated Mint Powder.

04:12 After adding all of this,

04:14 cook this for precisely 3 minutes on medium flame.

04:17 With this, our Kashmiri Nadru Yakhni is done and ready.

04:26 And may I add, this goes amazingly well,

04:30 not just with Kashmiri Rice,

04:32 but with any kind of steamed rice.

04:34 Make this for family, make this for friends.

04:36 Thank me later, bye for now.

04:38 (upbeat music)

04:41 (upbeat music)

04:44 (upbeat music)

04:47 (upbeat music)

04:49 (upbeat music)

Kashmiri Nadru Yakhni Recipe | How to Make Delicious Kashmiri Nadru Yakhni at Home | Varun Inamdar

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