A delicious one pot recipe for Kashmiri Nadru Yakhni (lotus root in yogurt sauce).
Lotus root! I have seen it, eaten it as chips but I haven’t really cooked with it. Actually, I didn’t know how to cook with it. So when Priya asked me to use Lotus root and curd / yogurt in a vegetarian dish, what did i do? I googled – lotus root and yogurt-oh my, the land of Kashmiri recipes came up with a variety of Kashmiri Nadru Yakhni. Continue reading “Kashmiri Nadru Yakhni | Lotus root in yogurt sauce”
Ah…….. at last I have been able to take time out of my busy office schedule and write a post… this was a veryy simple soup that i made some time back..it is also called the Classic Russian Borscht… I have made the vegetarian version on this soup…here goes
Borscht - A russian soup affair to remember!!!
Pressure cook all vegetables, bay leaf etc with little water ( 3 whistles at least)
In a food processor grind the vegetables and butter (remove the bay leaf while grinding).
Add the required amount of salt and pepper and pour equal amount in soup bowls.
Garnish with sour cream or in my case thick creamy curd and chopped coriander leaves and wolla a purpleish pink soup is ready to eat.
Come summer, mangoes are available in all sizes and shapes…& before we start eating the ripe mangoes, we get the raw ones…well this is the time of raw mango pickles …yummm isnt it… this mixed rice variety is a one of my favourites.
Wash and grate the mango and keep aside.
Heat oil in a kadai, add the mustard seeds, channa dal and saute till the mustard seeds splutter and channa dal becomes brown...
Add the onions, green chillies and ginger and saute till the onions turn pink in colour.
Add the grated mango, turmeric powder and saute till the mango is cooked nicely.
Once the mango is cooked, add the roasted peanuts, salt and rice & mix well...
Cook on sim flame for another 1 min...
Garnish with coriander leaves and serve hot
I love this particular dish…usually i have used ready to make pad thai packets where we just need to mix the ingredients and vola it is ready…but this time i decided to make it from scratch…and it turned out quite nice..
Vegetable Pad Thai.
In a bowl mix sugar, tamarind extract, soy sauce and chilli flakes and set aside.
Take a vessel and boil water in it (such that noodles immerses completely in it). Once the water boils, add the noodles and cook till they are al dente... Once the noodles are cooked, remove them in a strainer and wash them in cold water and set aside...
Take a non stick kadai or wok and heat oil in it...once the oil is heated, add chopped onions to it.
In the wok now add the tofu pieces and fry it till it is fried & well done...( at this one could also add 1 egg and scrable it nicely)
Once done...Add the noodles and mix nicely.
To this add the sugar/ soy mixture, salt and mix well...cook till the liquid is absorbed well...
Switch of the gas and add green onions and bean sprouts and mix well.
Garnish with roasted peanuts & coriander leaves and serve hot
This is my way of preparing Muttar Paneer. A simple sabzi to go with phulkas or rotis
Puree the onions and tomatoes seperately and set aside.
Heat oil in a kadai, and add ground masalas and ginger-garlic paste.
Once the paste loses the raw smell, add the onion puree and saute for 2 mins.
Add the tomato puree and saute for some more time. At this stage also add the muttar
Add the other masala powder and salt and cook for 2 mins
Once the purees are cooked and dont have the raw smell add the paneer cubes
Cook the whole sabzi on low flame and cover it with a lid for 2-3 mins
Remove the sabzi from the flame, add the cream and garnish with corriander leaves.
Serve hot with phulkas or rotis...