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”
This preparation is a kheer that i made for Krishna Jayanthi this year. This is a milk based preparation which consists of Vermicelli (Semia) and Sugar. The amount of milk, vermicelli etc could be varied depending upon interest
Semia Payasam (Vermicelli Kheer)
Heat ghee in a kadai, and fry/roast the vermicilli in it till it is brown in colour. (If roasted vermicilli is reasily available then they could be used directly).
In another vessel, Boil the milk and let it simmer till the quantity of the milk reduces to 75% of the original quantity...keep stirring the milk so that it does not stick to the bottom of the vessel.
Add the roasted vermicilli and let it cook for 5 -7 minutes.
After 10 mins, add the sugar and let the whole milk mixture simmer till the milk reduces a bit further.
Garnish the payasam with the cashew and serve hot