Anshu's Food Odyssey

Chicken Yakhni or Murgh Yakhni is a flavorful chicken dish from the state of Jammu & Kashmir in India. The recipe is quite simple and calls for chicken pieces to be cooked in a yogurt sauce spiced with just a handful of Kashmiri aromatic spices like fennel and dried ginger. An easy peasy dish that requires just a few basic pantry ingredients, it can be enjoyed with a bowl of steamed rice or any bread of your choice. I served it with my Homemade Restaurant Style Butter Garlic Naan along with some salad on the side. Kashmiri Style Chicken Yakhni | Yakhni Chicken Recipe INGREDIENTS Chicken with bone (curry cut pieces) - 750 grams Curd (at room temperature) - 200 to 250 grams Birista (golden fried onions) - 1/2 cup Mustard oil - 1/2 cup Garlic paste - 2 tsp Ghee - 2 tbsp Black cardamom - 2 Green cardamom - 3 Black pepper corns - 4 to 5 Cloves - 4 to 5 Dried ginger powder - 1 tbsp Fennel powder - 1 tbsp Garam masala powder - 1 tsp Dried mint powder - 1 tbsp Kashmir

Dum Aloo is a popular delicacy which is prepared in various styles across different states in India; while Punjabi Dum Aloo is a bit subtle with creamy texture imparted because of the use of cashew nut paste, Kashmiri Dum Aloo has more of spicy flavors packed with aromas of fennel, asafoetida and ginger, which truly elevate the dish to another level. There is yet another variety of this famous vegetarian delicacy which has carved its niche on the Indian gastronomic map and it comes from the state of West Bengal; popularly known as ' Aloor Dum ', what makes it little different from the other variations is the prominent use of mustard oil in the gravy. Having said that, each variant of Dum Aloo is delectable in its own way and makes for a great dish to be served with roti, paratha, puri or rice. As far as today's recipe is concerned, I am here with Kashmiri Dum Aloo , other variations are on my to-do list and I would be presenting them very soon...so till then stay t

This delectable delicacy comes from the state of Jammu & Kashmir in India where Nadru , also known as Lotus Root /Stem or Kamal Kakdi is grown in abundance. Stewed in a yogurt based gravy, this simple yet exotic curry truly makes for a heavenly treat for all the gastronomes seeking a vegetarian dish with mild flavors and rustic aromas to soothe their palettes. If you are a Nadru fan, I am sure you will love this recipe too. Do try it making in your homes; it takes no more than 30 minutes and goes perfectly well with plain rice, biryani or naan . Ingredients Nadru (diagonally sliced in 1 inch pieces) - 1 cup Fried onion paste - 1/2 tbsp Beaten curd/yogurt - 1 cup Gram-flour - 2 to 3 tsp Fennel powder - 2 tsp Dry ginger powder - 2 tsp Cinnamon - 1 inch piece Cloves - 4 to 5 Big cardamon - 1 Green cardamoms - 2 to 3 Black pepper corns - 4 to 5 Cumin seeds - 1 tsp Asafoetida - 1/4 tsp Garam Masala powder - 1 tsp Kasoori methi powder - 1 tsp Dried mint powder - 1