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Nadru Yakhni by Anand Caterers Pvt. Ltd
- Lotus stems – 1 kg
- Cinnamon sticks – 5
- Green cardamom powder – 1 Teaspoon
- Aniseed (Souf) powder – 1 teaspoon
- Ginger powder – 1 Teaspoon
- Mint powder – ½ Teaspoon
- Pran (Kashmiri onion paste) – 1 Teaspoon
- Ghee – 100 gms
- Water – 3 cups
- Yogurt – 1 Kg
- Salt – to taste
To make the ‘pran’, or Kashmiri onion paste, take roughly 500 grams of small 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. Fry 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 and cool. Then blend the fried onions 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 them aside., Heat 2 tablespoons ghee in a pan and fry the cinnamon sticks and 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 and 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 minutes. When the lotus stems are soft and tender the dish is ready. Serve hot with steamed rice.