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Neni Yakhean

Neni Yakhean
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Neni Yakhean Recipe, How To Make Neni Yakhean Recipe

How to makeNeni Yakhean?How to cookNeni Yakhean?Learn the recipeNeni Yakheanby vahchef.For all recipes visit vahrehvah.com

About Recipe

How to make Neni Yakhean

(42 ratings)
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Prep time
mins
Cook time
mins
Total time
0 mins
Neni Yakhean
Author : Vahchef
Main Ingredient : Other
Servings : 0 persons
Published date : November 14, 2016


Ingredients used in Neni Yakhean
• Caraway seeds - 1/2 teaspoons.
• Garam masala - 1 teaspoons.
• Aniseed powder - 2 tablespoons.
• Dry ginger powder - 1 teaspoons.
• Sugar - 1 teaspoons.
• Milk - 1 cup.
• Curd - 500 grams.
• Cloves - 5 numbers.
• Cumin seeds - 1 teaspoons.
• Mustard oil - 1/2 cup.
• Asafoetida - a pinch.
• Salt - 2 teaspoons.
• Green ginger - 15 grams.
• Aniseed whole - 2 teaspoons.
• Fatty mutton cuts preferably from breast, neck - 1000 grams.
• Green cardamoms - 10 numbers.
• Black pepper corns - 1 teaspoons.
• Black cardamom seeds - 1 teaspoons.
Method:
Take a tinned copper or brass or a stainless steel #39;Patila #39; of about 3 litres capacity. Put in it the Meat and add a litre of water, the whole Aniseeds, shredded Green Ginger or broken Dry Ginger, Salt and Asafoetida powder. Place the #39;Patila #39; on the stove and let it boil on a medium flame for 1/2 hour or so till the Meat become somewhat tender. Remove, the #39;Patila #39; from fire and let it cool a bit. Strain through a colander or a cloth, collecting the Soup in a separate bowl. Sort out the Meat pieces, discarding the boiled Aniseeds, Ginger and bone pieces etc. Add the soup to the churned Curd, Milk, Ginger and Aniseed mixture and again mix it well with a ladle. After cleaning the #39;Patila #39;, used for boiling the Meat, pour the Mustard oil in it and heat it till the froth disappears and the oil begins to smoke a little. Remove the #39;Patila #39; from the heat for a few minutes, to let the temperature of the oil come down a bit. Add Cloves, Cumin Seeds and a pinch of Asafoetida and stir with a steel or wooden ladle, till the Cloves and Cumin Seeds fry a bit, but do not get burnt.. Now add the mixture of Curd and Soup etc., and resume heating the #39;Patila #39;, while continuing to stir the contents so that the Curd does not crack and separate. Bring to a boil. When Curd, Soup etc. blend nicely, and the boiled Meat pieces. Let boil for a little while stirring the contents with a ladle now and then. Now let the Meat etc. simmer on low heat, till the gravy thickens, oil begins to show and the Meat gets soft. Remove from heat if the #39;Yakhni #39; has to be served later. In that case, before serving, heat the #39;Patila #39; again on low flame and add the #39;Garam Masala #39; , pounded Black Cardamom Seeds and Black Pepper Corns. Caraway Seeds and the Green Cardamoms after crushing these a little . Pure #39;Ghi #39; , if desired, may also be added. After stirring gently and boiling for a minute serve hot . If the Dish is to be served immediately after the gravy thickens, then these Condiments are added that very time. For cooking #39;Yakhni #39; and #39;Qaliya #39;, both Non- vegetarian or Vegetarian, generally an earthenware pot, a #39;Leij #39; a #39;Deg #39; or a #39;Degul #39; is used in Kashmir





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