In the series of amazing chutneys inspired by the Kashmir cuisine, this is the one I make most often. I have made quite a few variations so feel free to experiment.
Walnuts and White daikon radish are the star ingredient in this recipe both of which are abundantly found in supermarkets. Try and look for the organic versions. Continue reading Walnut and Radish Chutney
Nadru or Lotus stems/roots are a delicious curious vegetable very popular in Kashmir (India). The are often fried and served as street snack food. This recipe is a yoghurt based curry which is absolutely delicious when served with rice. Tastes even better the next day
# Take 2 cups of yoghurt and beat with a wisk until smooth. Add 1 cup of water and add to a heavy bottomed pan. Let it come to a boil stirring constantly. Once boiling reduce the heat and let it cook until it has thickened and reduce to half. You will have to whisk occasionally.
# Wash and lotus root and then slice in 1 inch pieces diagonally. The root usually has some mud in it so be sure to wash it out really well.
# Pressure cook the the pieces for about 10 mins
# Fry one onion until gold brown and blend to make a paste. Set aside.
# In a heavy bottom pan, add 2 tsp of ghee, 2 tsp ginger powder, 2 tsp fennel powder, 4 whole black cardamon, 8 green cardamon, 8 whole cloves, 4 pieces of cinnamon, salt and the onion paste.
# Add the cooked yoghurt and let it simmer for about 10 minutes
# Add the Lotus root piece
# Cook for about 30 -40 mins until the gravy has thickened.
# Add crushed dry mint and black zeera.
# remove from heat and serve with rice
