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Showing posts with label RECIPES FROM KASHMIR. Show all posts
Showing posts with label RECIPES FROM KASHMIR. Show all posts

Monday, July 4, 2005

NEDAR AND HAAQ IN YAKNI - Lotus Roots and Spinach In a Yogurt Gravy

NEDAR AND HAAQ IN YAKNI - Lotus Roots and Spinach In a Yogurt Gravy
Nedar means Lotus Roots, Haaq means Spinach or Greens and Yakni means Yogurt.
Instead of using Spinach you can also use Kohlrabi leaves. Kohlrabi leaves also known in short as kohl greens is widely eaten in Kashmir.

What is Kohlrabi?

Kohlrabi (Brassica oleracea Gongylodes Group) is a low, stout cultivar of the cabbage that will grow almost anywhere. The name comes from the German Kohl ("cabbage") plus Rabi ("turnip"), because the swollen stem resembles the latter.

Its origin in nature is the same as that of cabbage, broccoli, cauliflower, and brussels sprouts: They are all bred from, and the same species as, the wild mustard plant.

The Yogurt in this dish makes it bland, rich and tasty. Lotus Roots have a very high fibre content and Spinach of course as all of us know is very rich in Iron. Since Mustard oil is used mostly in Kashmir, if we use Mustard oil for this dish it will give a more authentic Kashmiri taste.

Lotus roots – 150 gms
Spinach – 1 bunch
Yogurt - 1/2 cup
Grated Ginger – 1 tsp
Grated Garlic – ½ tsp
Dried Red chilies – 3-4 (Use Kashmiri Chillies which are less in spice and have a deep red color)
Turmeric powder - 1/4 tsp
Garam Masala - 1/2 tsp

Salt as per taste
Oil - 2 tbsp.

Wash the mud off the lotus roots thoroughly. Once it is nicely cleaned. Chop the roots into roundels, the roundels should be around 1 inch thick. Wash again, add a pinch of salt and pressure cook it till it becomes tender. Else u can also traditionally boil it in a vessel until it becomes tender. Once done, drain the water off the lotus roots and keep aside. The reason you have to cook the lotus roots separately is because, lotus roots are very tough and tend to take a long time to cook whereas Spinach gets cooked in a jiffy.

Clean and wash the Spinach and chop them into pieces and keep aside. Incase you are using the Leaves of the Kohlrabi, boil it separately till half tender.

Heat oil in a kadhai (wok), Add the grated ginger & garlic and fry for a minute. Add the red chillies and fry until plump. Add turmeric and salt. Add the yogurt and stir till it gets mixed well. Keep stirring continuously for 2-3 minutes. Now add the uncooked and chopped spinach or the half cooked Kohl greens. Cook for another 3-4 minutes.Now add the cooked lotus roots. Mix well.Cook till the gravy gets absorbed into the Nedar and Haaq. It should become dry, almost semisolid. At this point sprinkle ½ tsp of Garam Masala, Mix well. Stir for another 2-3 minutes. Remove from fire and serve hot with Chappati or rice.

Wednesday, October 6, 2004

HAAQ - A Spinach Curry

Haaq means Spinach or Greens in Kashmir. This is a simple everyday Kashmiri dish. It is very nutritious and the fennel gives the dish a completely different flavor. Kashmiris use Mustard Oil and using Mustard oil gives a more authentic taste to the dish.
Spinach – 1 bunch
Ginger – a small piece
Green chilies – 1-2 (as per spice required)
Dried Red chilies - 1-2 (Use Kashmiri Chilles which are less in spice and give a very red color)
Crushed fennel seeds (saunf) – 1 tsp
Asafoetida – a pinch
Oil – 1tbsp
Salt as per taste

Clean and wash the Spinach and chop them into pieces and keep aside. Dry roast fennel seeds and Keep aside. You can alternatively use roasted fennel seeds. In a Kadhai(wok), add oil, Once the oil is hot, add a pinch of asafetida, the roasted fennel seeds, red chilies, green chilies, and ginger and fry till you see the red chillies become plump and the green chillies change the color. Now add the chopped spinach, Add salt as required and cook covered. Once the spinach is cooked. Mix well and Serve hot with Chappati or Rice.

Note : Reduce the number of chillies as per spice required.


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