Tuesday, May 12, 2015


Thick kashmiri lotus bud (nadru) cooked with kashmiri masala.It is cooked in curd in thick form with special kashmiri spices.


0.5 kg lotus stems
2- cardamom sticks
1/2 tea-spoon green cardamom powder
1/2 tea-spoon fennel powder
1/2 tea-spoon ginger powder
1/4 tea-spoon mint powder
1/2 tea-spoon pran (Kashmiri onion paste – recipe)100 gm ghee
2 cups water
0.5 kg yogurt
Salt  to taste
1 onion red


To make the ‘pran’, or Kashmiri onion paste, take the l red onion ( the smaller the better ) and slice them finely. Sprinkle some salt and then let them sit for 3- 4 minutes to draw out the water. Squeeze out the extra water with your hands, anfry the onions in 4 tablespoons of oil till they are light golden brown. Remove from the pan and place on some sheets of kitchen paper to remove excess oil. Once they are cool , give the onions a quick blend in a food processor or grind with a pestle to get a thick and a dark golden – brown paste.

 Wash and peel the lotus stems , cut into thick slanted slices and keep  aside.
Heat 2 table-spoon ghee in a pan and fry the cinnamon sticks & green cardamom powder with the lotus stems. Now add the water and boil the lotus stems for 15 minutes. Remove and drain.Heat the remaining ghee & add the fennel , ginger and mint powders , pran , and yogurt. Season with salt.Toss in the drained lotus stems and bring to boil. Reduce heat and cook for about 10 -15 minutes.

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