Kashmiri Nadru Yakhni || Kashmiri Kamal Kakdi ki yakhni || Lotus Stem in curnd || कश्मीरी कमल ककड़ी

#Kashmiriyakhni #Kamalkakdi #Nadruyakhni #yakhniofkashmir#lotusstemyakhni
Nadru Yakhni Recipe is the Kashmiri Style Lotus Stem in Yogurt gravy . Lotus roots/stem is very popular in Kashmiri cuisine. They are also called as Nandru , Nadir or kamal kakdi. Lotus stem has a very distinctive place in kashmiri cusine. Kashmiri cuisine uses cinnamon, black cardamom, green cardamom, cloves, ,saunf, and curd (yogurt) widely in their cuisine.
Ingreadients
1) Lotus Stem (kashmiri Name : Nadur) :- 1.5 Kg.
2) Curd/ yogurt (Zamuth Doud) :- 1kg
3) Salt (Noon) :- According to the taste
4) Ginger Garlic ( Adrakh te Roan paste) :- 2 Tsp
5) Cinnamon ( Dalchini) :- 2 sticks
6) Black Cardamom (Beade Eale) :- 03
7) Cloves ( Roung) :- 05
8) Green Cardamom (Sabz Eale) :- 6 to 7
9) Fennel Seed Powder (Bediyan) :- 1 Tsp
10) Ginger Powder (Shounth) :- 1/2 Tsp
11) Meat Masala :- 1/4 Tsp
12) Desi Ghee ( Gav) :- 1Tbsp
13 ) Dried Mint Leaves ( Pudni) :- 1 Tbsp
14 ) Mustard Oil ( Keashur Teel ) :- 1/2 Cup

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