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Home-cooked Recipes

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NADRU YAKHNI

Nadru Yakhni is a crowd pleasing dish! It looks fancy, tastes delicious, is super healthy & easy to make. The gravy is based out of yogurt & is absolutely creamy . The crunchy texture of the Nadru (lotus stem) & the hint of aromatic spices packs this dish with flavor & scent.
Recipe
  • Cut thick small round pieces of peeled nadru & put it in a bowl : ½ kg
  • Heat oil in the pressure cooker: 1 big spoon
  • Sauté Asafoaetida (Heeng) in the oil  : ½ teaspoon
  • Sprinkle a pinch of Cumin (Zeera):  ½ teaspoon
  • Put the Nadru pieces in the pressure cooker & shallow fry
  • Salt: 1½ spoon
  • Mildly grind 1 crushed black Cardamom (Badi Elaichi) & smear it on the nadru pieces
  • Add Fennel powder (Saunf powder): 1 ½ table spoon & Ginger powder (Adrakh powder) in the cooker: less than ½ teaspoon
  • Mix everything well
  • Add Garam Masala & Cardamom powder (Elaichi powder): ½ spoon each
  • Stir well so that all the spices blends into the nadru
  • Pour a glass of water in the pressure cooker
  • Mix it thoroughly, close the cooker lid & after one whistle put the flame on sim for 5 to 7 minutes
  • Take 2 bowls of curd & whip it nicely 
  • Open the lid of the cooker, add the curd only when the gravy is boiling & constantly stir the gravy while adding the curd.
  • Whisk the mixture till the gravy thickens in low flame
  • Garnish it with Garam masala, elaichi powder & coriander leaves : : ½ teaspoon each
  • Serve it with steamed rice
Ingredients
  • Nadru (Lotus Stem)
  • Oil
  • Water
  • Fennel powder (Saunf powder)
  • Cardamom (Elaichi)
  • Asafoetida (Heeng)
  • Ginger powder (Adrakh powder)
  • Salt (Namak)
  • Cumin (Zeera)
  • Black cardamom (Badi Elaichi)
  • Cardamom powder (Elaichi powder)
  • Garam masala
  • Curd (Dahi)
  • Coriander leaves (optional)
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