vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Nadeir Yakhean

Nadeir Yakhean
Vankaya gasagasala koora

Vankaya Gasagasala Koora

eggplant cooked with poppyseed paste recipe as per anupem...

Garlic chamman

Garlic Chamman

How to makeGarlic chamman?How to cookGarlic chamman?Learn the recipeGarlic chammanby vah...

Banana salan

Banana Salan

How to makeBanana salan?How to cookBanana salan?Learn the recipeBanana salanby vahchef.F...

INDIAN BABY PUMPKIN

Indian Baby Pumpkin

How to makeINDIAN BABY PUMPKIN?How to cookINDIAN BABY PUMPKIN?Learn the recipeINDIAN BAB...

Thotakura Masala

Thotakura Masala

Thotakura masala/ Dahi masala hara koftas is an excellent and classic green vegetable kof...

Hot tomato and spring onions

Hot Tomato And Spring Onions

How to makeHot tomato and spring onions?How to cookHot tomato and spring onions?Learn th...

Nadeir Yakhean Recipe, How To Make Nadeir Yakhean Recipe

How to makeNadeir Yakhean?How to cookNadeir Yakhean?Learn the recipeNadeir Yakheanby vahchef.For all recipes visit vahrehvah.com

About Recipe

How to make Nadeir Yakhean

(42 ratings)
0 reviews so far
Prep time
mins
Cook time
mins
Total time
0 mins
Nadeir Yakhean
Author : Vahchef
Main Ingredient : Milk
Servings : 0 persons
Published date : November 14, 2016


Ingredients used in Nadeir Yakhean
• Caraway seeds - 1/2 teaspoons.
• Cinnamon powder - 1/2 teaspoons.
• Black cardamom powder - 1/2 teaspoons.
• Black pepper powder - 1 teaspoons.
• Aniseed powder - 2 tablespoons.
• Ginger powder - 1 teaspoons.
• Asafoetida - a pinch.
• Cumin seeds - 1 teaspoons.
• Cloves - 3 numbers.
• Milk - 1 cup.
• Curd - 1000 grams.
• Mustard oil - 1 cup.
• Lotus roots, of above 1 - 1000 grams.
• Salt about - 1 teaspoons.
• Sugar - 1 teaspoons.
• Green cardamoms - to taste.
Method:
1. In an earthenware pot ( #39;Leij #39;), or in a steel or tinned copper or brass #39;Patila #39;, boil, for half an hour, the prepared Lotus Root pieces, in enough water to keep these immersed wholly during boiling. To save time, only 5 to 10 minutes of pressure cooking is enough. Take out with a perforated ladle or strain through a colander, the boiled pieces, and retain the Soup in a steel bowl, and let it cool. 2. Add to the Soup the Curd, Milk, Aniseed and Ginger Powders, Sugar and Salt, and blend the ingredients, by churning with a small churn--stick (H- #39;Biloni), to a Curdy Sauce. 3. Now, in the cooking vessel, heat the oil on a medium flame, till foam disappears. Add the Cloves, Cumin Seeds and Asafoetida. Stir with a steel ladle, and add immediately the prepared Sauce. Continue stirring with the steel ladle, so that Curd does not crack, till the Sauce comes to a boil. 4. Add boiled Lotus Root pieces, and let these cook on a low heat, for another 15 to 20 minutes, turning these now and then with the ladle. When the Curdy Gravy thickens, add Caraway Seeds and Cardamom, Cinnamon and Black Pepper Powders, along with the #39;Garam Masala #39;. Mix the Spices by stirring with the ladle. A few crushed Green Cardamoms may be added. #39;Nadier Yakhean #39; is ready for serving.





Cooking with images






comments

 


 
  You need to login to continue, click here
 

 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter

By Vah Group