Here is my version of a classic Kashmiri cuisine where Lotus Root (Nadru) is cooked in a yoghurt based gravy. Extremely flavourful, the main ingredient comes from the use of fennel seeds. They are good for the elderly as it is light and gentle on the stomach with minimum of spices, it is best relished as a side dish with jeera rice, plain Biryani or pulao.
receipe needs to be written better. the look is nice. It does not need pressure cooking ... so many whistles will make it into a mince. does not seem to be a tried receipe.
I will surely try this.
How would you rate this recipe? Please add a star rating before submitting your review.
Submit Review